Cooking substitutes
Dec10

Cooking substitutes

Cooking substitutes, foods to substitute in recipes due availability or dietary needs. Low Fat substitutes: Lard – Olive oil, Canola oil, sunflower oil Salad Dressings – Oil and vinegar, lemon juice Full fat cheese – low fat cheese; ricotta, cream cheese, Jarlsberg, cottage cheese Full- fat ice cream – frozen yoghurt, sorbet 1 egg – two egg whites Low Carbohydrates substitutes: Balsamic Vinegar – Red wine vinegar Brandy – Brandy...

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Cooking terminology
Dec10

Cooking terminology

Cooking terminology that differs between Australia and other countries The US or international term is on the left and Australian cooking term is on the right. All-purpose flour – Plain flour. Flour that has no rising agent in it. Argula – Rocket Aubergine – Eggplant. A large, purple-colored fruit related to tomatoes. Baking soda – Bicarb Soda (bicarbonate of soda). Bell Pepper – Capsicum Boullion Cubes...

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How To Cook Rice
Dec10

How To Cook Rice

In the early 1970s one of the first celebrity chefs hit the TV screens of Australia and Great Britain in the form of Graham Kerr, ‘The Galloping Gourmet’. Kerr was a leader in stripping away a lot of the over-complicated cooking methods still being peddled in many cookbooks. His teaching premise was as simple as his recipes – learn a basic method first and everything else will follow. My recipe for boiled rice is a...

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Roasting Meat – Temperatures and Times
Dec10

Roasting Meat – Temperatures and Times

Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it and then lower the level for the rest of the cooking time. This has become the fashionable way and I’m not sure why. Maybe it has something to do with a lack of time in an age when both partners tend to work for a living. What I am certain about is that this is not the best...

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Learn How to Cook With Eggs
Dec10

Learn How to Cook With Eggs

Why are eggs so important? Because they appear in just about every type of cooking and if you can handle them successfully you can deal with anything the kitchen throws at you. Just in case you don’t believe me, here’s a few of the ways in which we use them; cakes, omelets, pancakes, souffles, ice cream, soups, meringues, breakfast, tea, sandwiches, sauces, custard, pastry, desserts, dressings, salads and a whole host of...

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White Sauce
Dec09

White Sauce

A basic sauce that has a myriad of uses. This recipe also includes variations of cheese, parsley and onion sauces.

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Mint Sauce
Dec09

Mint Sauce

Print Mint Sauce Ingredients 1 tablespoon chopped mint 1 tablspoon white sugar 1 tablespoon boling water 2 tablespoon vinegar Instructions Boil sugar and water , 1 minute. Add water and sugar, and vinegar to mint. Allow to stand 15 mins stir well before serving. 3.2.2885...

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Easy Sweet Mayonnaise
Dec09

Easy Sweet Mayonnaise

Print Easy Sweet Mayonnaise Yum, I like this in potato salad but some people find it too sweet. Ingredients ½ can condensed milk ½ teaspoon salt ½ cup vinegar 1 teaspoon mustard Instructions Mix well and stand to thicken. 3.2.2885...

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Creamy Mushroom Sauce
Dec09

Creamy Mushroom Sauce

Print Creamy Mushroom Sauce Ingredients Sliced mushrooms Small Thicken cream Grated cheese Salt/pepper Butter/margarine Instructions Put a tablespoon of butter or margarine in a middle size sauce pan melt the butter than put in cream. cook mushrooms in a fry pan in butter un till cooked put mushrooms in the sauce pan stir in grated cheese stir until cheese is melted put in a pinch of salt and pepper then stir till all blended and...

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