 All About Cooking
 Thursday, August 4th, 2011
FROZEN FOODS
Buying Frozen Foods:
• Select packages that are clean and firm. Discolored packages and large amounts of frost may mean that the package has not been kept at the... more
Thursday, August 4th, 2011
ALCOHOL IN COOKING
Alcohol Content and Substitutions
Contrary to what most people believe, and that includes most professionals, when using beer, wine or other alcoholic beverages in... more
Thursday, July 29th, 2010
Ingredients
1 3/4 cups warm water (110 degrees F (43 degrees C))
1/4 cup honey
2 teaspoons instant yeast
6 cups stone ground whole wheat flour
6 tablespoons vital wheat gluten
1... more
Thursday, July 29th, 2010
ASPARAGUS
Female asparagus stalks are plumper than male stalks.
It is the greener (or whiter) asparagus that are more tender, not the thin ones.
Asparagus do not store well at all. Use... more
Wednesday, July 14th, 2010
RAISINS
Controlled, cool storage is the best way to keep raisins. Raisins will retain color, flavor and nutritional value for up to five months if stored at 45° F or less.
To maintain... more
Wednesday, July 14th, 2010
Classic Tuna Melt
Ingredients:
1 (6 ounce) can tuna, drained and flaked
2 tablespoons mayonnaise
1 pinch salt
1 teaspoon balsamic vinegar
1 teaspoon Dijon mustard
2 slices whole... more
Thursday, July 8th, 2010
Ingredients
1 duckling, or duck, about 4 pounds, thawed
fresh ground black pepper
salt
juice from 4 or 5 fresh oranges
1/3 cup Cognac
1 sprig fresh rosemary
4 to 6 inches... more
Thursday, July 8th, 2010
FIGS
Figs should be stored at 50-60 degrees F. with low humidity (they will mold easily). Will keep for up to 6 months.
One pound of figs will yield about 3 cups chopped.
One serving of... more
Thursday, July 1st, 2010
Tomato, Garlic Parmesan Eggs
2 large tomatoes, chopped
2 tablespoons of garlic
4 large eggs - beaten
Grated parmesan cheese – use as much or as little as you like but save some for... more
Thursday, July 1st, 2010
RASPBERRIES
Select raspberries that are unblemished dry, in an unstained container. Raspberries should be medium to bright red, depending on the variety. Moisture will increase spoilage, so... more
Wednesday, June 23rd, 2010
Sweat and Savory Pear Chutney
4 ripe pears cored and cubed
3 tablespoons ginger
2 tablespoons chopped garlic
2 tablespoons olive oil
½ cup of brown sugar
¼ cup of honey
¼ cup apple... more
Wednesday, June 23rd, 2010
YUCCA, MANIOC, CASSAVA
Add yucca with potatoes and other vegetables into beef, chicken, or vegetable-based soups and stews.
The white interior of yucca is firmer than potatoes and has high... more
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We're not only about food on breaking bread. But the faith that Jesus handed down to us....the Catholic Faith. Learn a little about this 2,000 year old Faith with Fr. Jamie.... more
Do you love to cook? Cooks and food lovers always are in need of new tips and tricks. Check out some great cooking information HERE
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