Skins don’t “slip off” my tomatoes, beets, peaches, or peppers as suggested in recipe instructions. The cling. What am I doing wrong?
Entries Tagged as 'Food preparation'
Can you ‘slip skin off’ fruits and vegetables?
July 1st, 2007 · 3 Comments · Food preparation, General
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Market Meal debuts with composed salad
June 23rd, 2007 · No Comments · Food preparation, local food, recipes
Lawrence Farmers Market introduces a monthly “Market Meal,” with recipe provided by me. It debuted today with Composed Spring Salad, a salad with beets, raw squash, raw peas and rib eye steak. Vegetarian substitutions are provided. The salad is pretty, too, with the addition of green onions and radishes sprinkled over the top.
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Tip: Grate that hard butter
June 4th, 2007 · No Comments · Cooking tips, Food preparation
Hard or frozen butter can be made malleable for baking by grating it with a box grater or food processor.
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Adventures in institutional dining
June 3rd, 2007 · 2 Comments · Food preparation
Food at retirement home looks good, tastes like nothing. Short-order items from the “off-menu” menu provided fresh-cooked taste.
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Make-ahead food makes for easier party
May 30th, 2007 · 3 Comments · Food preparation, Food selection, recipes
Make-ahead dishes like strata and curried chicken salad make easy work and simple cleanup of parties, such as those for graduations and weddings
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Tip: Use your nose
May 28th, 2007 · No Comments · Cooking tips, Food preparation
Your nose will tell you not just when things are burning or overcooked, but also when they’re at their most flavorful.
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