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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)
To thicken the yogurt to a more usable "Greek Style" consistancy, empty the yogurt into a tea napkin or coffee filter, fold up the ends, knot, and place a chopstck or skewer thru the knot. Then hang the yogurt over a bowl or pitcher in the refrigerator for 30 minutes to an hour. Unwrap & scape the yogurt into your mixing bowl!
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