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The Potato Trick for Reducing Saltiness
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The ubiquitous potato is very handy in solving the problem of foods that are too salty. A peeled, raw potato can turn a too salty dish into a perfectly balanced dish!
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Cooking Hot Foods with Wasabi
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True Wasabi is not suitable for cooking as the complex flavors break down quickly when heated. The good news is that the less expensive "Wasabi Powder" will take the heat quite well as it is typically made with horseradish, mustard & coloring. If you enjoy the wasabi flavor, most of what is available is imitation Wasabi. This imitation wasabi powder is ideal for use in preparing pan seared or BBQ seafood dishes.
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Firm Up you Shrimp with a Brine
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The best way to get maximum flavor from you Jumbo Shrimp & Prawns is to place them in a brine (cold salty water) for 20 minutes prior to cooking.
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Keep You Butter From Burning
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In a small pan or microwaveable dish, place 1 tbsp of macadamia or olive oil, and ¼ cup of butter. Heat, remove the foam with a spoon, and then stir the butter. The purpose of the oil is to keep the butter from burning. Save the remaining butter and add additional butter for the table dips.
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mise en place (MEEZ ahn plahs)
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All mise en place, pronounced MEEZ ahn plahs, means is to have all your ingredients prepared and ready to go before you start cooking. Translated, “ to put in place.”
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"Greek Style Yogurt" from "American Yogurt"
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Many recipes are enhanced by the addition of yogurt in the sauce base. Unfortunately, most commercially available yogurts in the US have a very high moisture content, making the sauces quite runny. Use this technique with regular or low fat yogurt. Plan on a 50% (regular yogurt) or 60% reduction (low fat yogurt)
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Mirin Substitute for Teriyaki or Thai Dipping Sauce
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Mirin is Japanese sweet cooking wine. Steamed mochigome rice, komekoji (rice yeast), and shochu (Japanese liquor) are mixed and and fermented to make mirin. Mirin is clear and light gold in color and is usually sold in a bottle.
Unfortunately, Mirin can be difficult to find. A great substitute in recipes for authntic teriyaki sauce or thai dipping sauce is to mix Sake & Sugar.
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Making a Dark Roux
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Roux can be both intimidating and confusing. It used as both a thickeing agent and a favoring agent. Vegetable or Macadamia oil is used when producing dark roux as theyy do not burn at high temperatures like butter will. The Key to any dark Roux is to add the liquid by VOLUME and the flour by WEIGHT
The lighter the roux, the greater its thickening property, the darker the roux, the greater the flavor.
Roux is defined by color White>Blond>Brown>Brick & Burned
Burned is Bad. Brick is the essence of both Cajun & Creole Cuisine. The best way to get the roux right, put it in the oven instead of on the stove top! Se you oven to 350F, Mixyour Roux, put in the oven for 45 minuts and you are close to done!
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