Homemade Mayonnaise Recipe

Homemade Mayo is easy to make and tastes so much better than store bought.

We all have our favorite brand of Mayonnaise. All you have to do is look at some of the comments on my blog post - What Mayonnaise Tastes Best to see how people react when it comes to this staple. And please go over and leave your comments.

Whether it's Hellman's, Kraft's Real Mayonnaise or one of the many other commercial brands available, there is no comparison when it comes to homemade. The color is a pale yellow compared to commercial white and the flavor is richer, deeper and just better than any commercial brand.

Now I will give you a basic recipe for mayonnaise but I would rather you play around with the ingredients until you get your mayo to taste the way you like it and the consistency you prefer. All you need to make mayonnaise is egg yolk and oil, but most people add at least vinegar, lemon juice, salt and pepper for additional flavor.

Think of mayonnaise as a neutral spread to which you can add almost any sort of flavoring, depending on what you’re serving it with. You might leave it plain for a chicken salad sandwich spread, or maybe you’ll stir in some minced chipotles in adobo for a Mexican kick. How about garlic or maybe lemon zest and dill to go with salmon? The possibilities are really only limited by your creativity and palate.

Basic Mayonnaise -To scale this recipe up or down, the ratio is one yolk per cup of oil

Ingredients

1 egg yolk
a heavy pinch of salt
a pinch of sugar
a few grinds of black pepper (use white if you don’t want black specks in your mayonnaise)
1 teaspoon vinegar
1 teaspoon lemon juice
About 1 cup neutral oil

How to Make Homemade Mayonnaise

Mix yolk, salt, sugar and pepper together until well blended and yolk lightens in color.

Mix in the vinegar.

While whisking constantly, drizzle in the oil very slowly. Begin with just a drop or two at a time. Once you have added about half the oil, you can add it in a very thin stream. Keep whisking the entire time you are adding the oil.

When finished, the mayonnaise will not be as thick as store bought mayonnaise. Let it sit, refrigerated, for at least half an hour. Stir, and taste for seasoning. If necessary, whisk in a pinch more salt, sugar or another teaspoon or so of vinegar. Wait before tasting because it takes awhile for the salt to dissolve into all of the oil.

Note that raw egg yolk is used as the emulsifier. As with all raw eggs, there is some risk of salmonella contamination. The USDA advises that the elderly, very young and those with compromised immune systems should avoid raw eggs. Use the freshest eggs possible or substitute pasteurized eggs.

If you own a food processor, I have a great video by Chef Todd Mohr on my Caesar Salad Recipe web page. The video is at the end of the post. Besides showing you how to make a great Caesar Salad, Chef Todd shows you how to make a basic mayonnaise using a food processor. His video describes how to make mayonnaise without a recipe and I highly recommend you check it out.

You can also make mayonnaise in a blender, immersion blender, stand mixer, or by hand using a balloon whisk. The procedure is the same:

Blender Mayo - If you do not own a food processor, using a blender is the next best way to make a cup or so of mayonnaise.

Put egg yolk, salt, sugar, pepper and vinegar in the blender container. Put on the lid, taking out the plastic plug in the center. Turn the blender on medium speed. Once the egg yolk is light in color, begin adding the oil, a couple of drops at a time. Once half the oil is incorporated, add it in a thin stream. You might need to scrape the blender container one or two times with a rubber spatula to make sure that all the ingredients are emulsified.

Immersion Blender Mayo - A good method to make mayonnaise very quickly since the powerful blades of an immersion blender emulsify the oil and vinegar almost instantly.

Put all the mayonnaise ingredients In a tall, narrow container, such as a straight-sided beaker. Insert the immersion blender right down to the bottom of the beaker. Turn it on high, and very slowly raise it to the top of the beaker. Instant mayonnaise.

Stand Mixer Mayo - Use this method to make large quantities of mayonnaise. You will probably need at least four yolks since stand mixers are designed so that the attachments don’t touch the bottom or sides of the bowl.

Put egg yolk, salt, sugar, pepper and vinegar in the bowl of your stand mixer. Using the whip attachment, whip egg yolk mixture on medium-high speed until light in color. Add the oil, a drop at a time, until you have incorporated half. Then, add the rest of the oil in a thin stream.

Balloon Whisk Mayo - Since you control the whisk, this is a good method to use if you just want a small amount of mayonnaise. You can whisk in all directions, making sure that even ¼ cup worth of mayonnaise is nicely emulsified. Do use handmade mayonnaise right after making, since the emulsion is not quite as stable. There is no way for a human arm to break the fat into droplets as small as a mechanical device can (unless you have a bionic arm).

Put egg yolk, salt, sugar, pepper and vinegar in a large metal or glass bowl. Use a bowl that is much bigger than you think you will need to give you plenty of room to whisk. Whisk yolk mixture until light in color. Add the oil, a drop or two at a time. Whisk each addition of oil until it is emulsified before adding more.

Plain Mayonnaise? Not Very Exciting…

As I mentioned earlier, you can make endless mayonnaise variations by either adding in ingredients during the initial blending or by stirring in ingredients after the fact. In general, stir in ingredients with texture—capers, fresh herbs, chopped pickle or onion, etc—after you make the base mayonnaise. There are two reasons for this: a) you want these ingredients to stay “chunky,” and they certainly won’t if you use a food processor, blender or immersion blender to make your mayonnaise. b) you don’t want any “chunky” ingredients to interfere with your emulsion.

Here are some ideas for mayonnaise additions. This is by no means an exhaustive list. Consider it a jumping off point for your own ideas.

Ingredients to add with the yolks

Ground spices:

• Curry powder
• Cayenne pepper
• Old Bay or Crab Boil
• Chili powder
• etc

Any flavor of mustard that you like

Your favorite hot sauce
Soy sauce
Reconstituted wasabi powder
Lemon juice (substitute for vinegar)
Flavored salts, such as smoked salt or truffle salt
Garlic paste
Finely minced (or Microplaned) lemon zest

Ingredients to Mix Into Finished Mayonnaise

Relish or finely chopped pickles
Fresh or dried herbs:

• dill
• cilantro
• basil
• fennel fronds
• sage
• oregano
• thyme
• etc
Minced onion
Minced roasted garlic
Capers
Green peppercorns
Chopped peppers or chilies
Prepared horseradish

Do I Have to Use Plain Oil? Boring!

You can use any type of oil that you’d like. Using a neutral vegetable oil will allow any other ingredients to shine as it takes a background position, but feel free to experiment with using a peppery extra virgin olive oil or even one of the flavored oils that are available now, such as lemon or hot pepper.

You do not only have to use one type of oil, either. Experiment with using different proportions of neutral oil to flavored oil. Use oils with a very assertive flavor, such as toasted sesame oil, as an accent only.

What About Aioli? Isn’t That Just Like Mayonnaise?

Traditionally, aioli is made with minced garlic and extra virgin olive oil. Many chefs in restaurants serve “garlic aioli” as a dipping sauce, but if they only stirred some minced garlic into some mayonnaise, it’s just a flavored mayo. Aioli sounds more “classy” than mayonnaise, so many chefs use the term on their menus, even if they aren’t making it with pricey extra virgin olive oil.

To make a classic aioli, use 1 egg yolk and 1 teaspoon of minced fresh garlic to one cup of extra virgin olive oil. You can season it with a bit of lemon juice, salt and pepper.




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Ingredients in mayonnaise are readily available in our kitchen and very easy to make. I can't believe that we can make our homemade mayonnaise.

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How to Make Clarified Butter and Ghee

What is Clarified Butter?

Clarified ButterClarified butter is another one of the many culinary terms that can be intimidating for home cooks to tackle. Let’s take a step back, though, and find out what clarified butter is and how to make it.

Most people think of butter as a solid fat. It certainly looks solid enough. However, if we look closer, we find that butter is actually an emulsion. An emulsion is a forced mixture of two dissimilar substances that don’t normally like to mix. Think oil and water.

In the case of butter, the two dissimilar substances are butterfat (roughly 80%) and water (roughly 17%) along with about 3% milk solids. The emulsion breaks, and the components separate, when heated. Clarified butter is nothing more than pure butterfat. Not so intimidating now, huh?

How to Make Clarified Butter

It is very easy to make clarified butter. Just slowly melt unsalted butter in a pan over medium-low heat. As the butter melts, some of the water will evaporate, and, since water is heavier than butterfat, some will sink. Likewise, some of the milk solids will sink to the bottom and some will rise to the surface as foam.

Let the butter sit for a minute or two for all the layers to separate. Then, skim off the foam and spoon or carefully pour the butterfat into a separate container, making sure to leave the water and milk solids behind.

Advantages of Clarified Butter

Many chefs consider clarified butter to be superior to whole butter for sautéing. This is because the milk solids present in whole butter brown and then burn well before the butterfat has reached its smoke point. As a result, whole butter is not recommended for high heat cooking. If you still want the taste of butter without worrying about burning milk solids, clarified butter certainly fits that bill.

Does it make sense to make clarified butter at home? That depends on the cook. If the cook is a fan of high heat cooking (sautéing or frying) and prefers the flavor of butter as opposed to a more neutral oil, clarified butter might be the way to go.

Clarified butter is certainly easy to make. It also keeps very well. Refrigerated, clarified butter will stay fresh for several months. Frozen, it will keep for much longer. Another plus to cooking with clarified butter is that, since the milk solids are eliminated, it is suitable for people who are lactose tolerant.

If the cook is more concerned with lower-calorie foods, they might choose to cook with an oil that contains more mono- and polyunsaturated fats than butter, which contains almost all saturated fat.

Ghee

Another form of clarified butter is the Indian ghee or French beurre noisette (browned butter). Browned butter is made in a similar manner to clarified butter, but the milk solids that sink to the bottom of the pan are allowed to brown before pouring off the fat.

The Maillard reactions that result in browning also impart a wonderful, deep nutty flavor to ghee or browned butter. Browned butter is very rich and flavorful and can be used for sautéing, but it also adds a rich, nutty flavor to classic French financiers and genoise.




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Butter makes our dishes more flavorful. It's up to you if you want to use clarified butter or the whole butter.

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Making Stocks

Soup stocks are a great thing to always have on hand. They can perk up even the dullest of recipes. Even when my freezer is bare, you will always find either containers of stock or bags of ingredients waiting to be turned into stock within its depths.

Stock making is not difficult and since it makes use of scraps and leftovers that might otherwise be thrown out, it is very frugal. Keep small containers of stock in your freezer, so that it's ready at a moment's notice. Another handy tip is to freeze stock in ice cube trays, then transfer the cubes to a plastic freezer bag. That way you have perfectly measured, small amounts of stock for cooking.

You can save a lot of fat and calories by using stock for saut?eing instead of oils or fat. You can also add lots of flavor to everydays foods (such as rice) by substituting stock for water in cooking.

The four main types of stocks are vegetable, chicken, meat and fish. You can often substitute one for another in many (but not all) recipes, with little to no ill affect to the overall recipe. Since stocks can make use of leftovers or items that might otherwise be thrown away, I find it handy to keep bags in the freezer for collecting ingredients such as vegetable scraps and meat bones. When I've gathered enough ingredients, I throw on a pot of stock.

You can make any of the following stocks more intense in flavors by simply simmering them for an extended period of time until their liquid volume is reduced.

Of course, you can always buy canned stock. I predict, however, if you try making your own, you'll never go back. It's so simple and inexpensive, there's really no reason not to.

Vegetable Stock

With the exception of cabbages (which include broccoli and cauliflower), which can overpower the flavor of vegetable stock, you can use all kinds of vegetables for this stock. The flavor will vary slightly, depending on the mix you use. Tomatoes can also overwhelm stock flavor, so while I do use them, I keep the amount small (unless of course, you want a strong tomato flavor). Some people feel that asparagus also overwhelms the stock. I personally don't agree, and find that asparagus adds a depth and richness to vegetable stock.

Making vegetable stock is a great way to clean out the refrigerator of food that is less than fresh, don't limit your stock making ingredients to whole vegetables. Start saving peels (well washed, of course) and trimmings while you cook. Your stock will be strained before being used, and all those unattractive peels will be gone, but they will have imparted a lovely flavor to your stock. Some excellent vegetables (and vegetable scraps) to use are: onions, garlic, potatoes, sweet potatoes, squash, carrots, celery, mushrooms, peas, corn (empty corn cobs can also add lots of flavor to veg. stock), parsley, green beans, beets, bell peppers, scallions, green onions, shallots, fresh basil or other herbs, etc., etc.

You can also add some fruit or fruit scraps to your vegetable stock ingredient mix. Apples, pears and even pineapple works well.

A good rule of thumb is to have about half solid ingredients to half water. It's a good idea to throw in a tablespoon or so of whole black peppercorns and a bay leaf or two for added flavor. Cover your ingredients with the water, bring to a boil and let simmer for about an hour. Cool and strain to remove any pieces of vegetables, fruit or scraps. That's all there is to it. You've just made vegetable stock.

You should Never add: Some things will simply ruin what could have been a great stock. The foremost of these is anything from the cabbage family. Cabbage, Broccoli, Cauliflower, Brussels Sprouts, Broccoflower, Boc choy. These become bitter and pungent the more they are cooked. They will ruin your stock.

Poultry Stock

You can buy chicken or turkey parts to make stock (buy inexpensive parts, such as backs and necks). Poultry stock is also a great way to use the bones that are leftover when you de-bone chicken breasts. You can also use a leftover cooked chicken or turkey carcass (my what a lovely visual) instead of fresh raw meat to make stock (in other words, don't throw out the Thanksgiving turkey's bones, put them to use).

As for the vegetables that go into poultry stock, you can use whole fresh ones, or save leftover scraps just like we did for vegetable stock. If you want a darker, richer stock, roast your poultry, poultry bones and vegetables in a 450? oven for about forty minutes, before adding them to your stock pot.

So, here's the basic poultry stock recipe (you can use an approximate amount of scraps instead of the whole vegetables listed):

    * 4 or 5 pounds of chicken or turkey parts or meaty bones
    * 1 large chopped onion
    * 2 or 3 large chopped carrots
    * 3 or 4 stalks celery (the leafy top parts are great for stock as well)
    * 6 to 8 chopped garlic cloves
    * 1 tablespoon whole black peppercorns

Put all your ingredients into a pot and simmer for about two hours. Periodically skim off the foam as it rises to the top of your pot. When finished cooking, strain the broth and refrigerate for a few hours. Any fat in the broth will congeal at the top and can be easily strained off. Your stock is now ready for use or for the freezer.

Meat Stock

Since you will want most meat stocks to be dark and rich, I recommend roasting your meat, bones and vegetables for about 45 minutes in a 450? oven, before adding them to your stock pot and adding water. You can make meat stock without this step, however, it will simply have a lighter color and not as rich a flavor.

As with all the stocks here, you can use either whole vegetables, or scraps, as we did when making vegetable stock. Just use an approximate equivalent amount of scraps instead of the whole vegtables.

So, here is a basic recpe for meat stock.

    * 5 to 7 pounds of lean meat and bones (if your pile is more meat than bones, use 5 pounds, if more bones than meat, increase the amount) - this can include beef, veal, lamb, pork, ham (will have a distinct smoky flavor), or venison
    * 2 large chopped onions
    * 4 large chopped carrots
    * 4 stalks celery
    * 1 head of garlic, peeled and chopped
    * 2 large chopped tomatoes
    * 4 bay leaves
    * 1 tablespoon whole black peppercorns
    * 1/2 cup chopped fresh parsley
    * seasonings (about a tablespoon of each that you desire: oregano, basil, thyme) water to cover (about a gallon and a half)

Add your ingredients to your stock pot and simmer, stirring occasionally for about 4 hours. Add more water if necessary to keep the ingredients covered. Strain out the solid ingredients and refrigerate stock for a few hours. The fat layer can easily be skimmed off the chilled stock, making it ready for use or the freezer.

Seafood Stock

Seafood stock comes in handy for many recipes. You can use any inexpensive white fish scraps, bones and trimmings (your seafood market or grocery store probably sells fish packaged for just this purpose). You can also use crab, shrimp and lobster shells for adding flavor to seafood stocks.

    * 4 to 5 pounds mild white fish (such as cod or halibut) bones and trimmings, and/or shellfish shells
    * 2 tablespoons butter
    * 2 large onions chopped
    * 4 or 5 chopped garlic cloves
    * 1 stalk celery
    * a tablespoon lemon juice
    * 1/2 cup chopped parsley
    * 1 teaspoon whole black peppercorns
    * 1 cup dry white wine (optional)
    * approximately 1 gallon of water

Melt butter in bottom of stock pot and saut? onion, garlic and celery for about 5 minutes or until soft. Add remaining ingredients and simmer for about an hour. Periodically skim off foam that will appear at the top of pot. Cool and strain out solid ingredients. Your stock is now ready for use or for the freezer.



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Stocks makes a difference in cooking because it's more flavorful and tasty especially in your soups. It's easy making stocks that you can use in your dishes.

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Chicken Adobo

This Philippine chicken dish great for entertaining because you can poach the chicken the day before, skim the fat from the sauce, then reduce the sauce while grilling the chicken to finish it. This goes great with plain white rice and a salad or grilled vegetables.

* 1 cup soy sauce
* 1/2 cup white or rice vinegar
* 1 cup water
* 1 Tbs chopped garlic
* 2 bay leaves
* black pepper to taste
* 3-4 pounds of bone-in chicken pieces (1 cut up chicken or your favorite parts)

Combine the soy sauce, vinegar, water, garlic, bay leaves and pepper in a pot large enough to hold the chicken pieces in one layer. Bring the liquid to a boil then add the chicken. Cover and reduce the heat to a slow simmer and cook until done (about 30 minutes), turning the chicken partway through cooking.

If you're doing this in advance, refrigerate the chicken in the sauce. About 45 minutes to an hour before you want to eat, pull the chicken from the frig and skim the fat, then let the chicken come to room temperature.

Remove the bay leaves from the sauce and put the liquid in a small saucepan. Bring to a boil, then reduce heat and let it reduce to about 1 cup. This will take a while.

Start your grill and grill the chicken 5-10 minutes per side over a medium hot grill.




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I really love chicken adobo, if you haven't try it you should start cooking this dish now. You'll definitely like it. The ingredients are readily available in your kitchen and it's easy to cook.

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Cooking Tips & Tricks 1

Herbs, Pasta, Pies, Soups and Vegetables!

Herbs

* Ground herbs keep best in containers that shield them from light.
* For more flavor, crush dried herbs between your fingers before adding them to a dish.
* Place herbs in a small bowl and snip them with scissors until minced.

Pasta:

* If you accidentally oversalt sauces, add a small amount of vinegar and let cook for 5 minutes. If it's still too salty try adding a little more vinegar. As an alternative try adding a teaspoon of sugar or a cut up potato.
* Use an egg slicer to slice mushrooms. To make peeling tomatoes a snap, dip them in boiling water for 30 seconds then plunge them in cold water. The skin should peel right off.
* Cook pasta in lots of water to avoid having it come out sticky.
* Don't put salt in the water until it comes to a boil. Salted water has a higher boiling point, so it'll take longer to boil.

Pies:

* To avoid soggy pie crusts, brush crust with egg white or sprinkle with bread crumbs, and prick all over with a fork.
* If juice from fruit pies overflows while baking, sprinkle salt into it. The juice will then burn to a crisp, rendering it easily removable.

Soups:

* To absorb soup fat, place a piece of tissue paper or lettuce on the surface of soup, then remove and discard it.
* Use a hand blender to puree soup
* To make corn stock cut kernels from the cob, scraping them to get the corn milk. Put cleaned cobs in 1-1/2 quarts of water and let simmer for 1 hour.
* Try using a hand blender to puree the soup....it's easier than transferring to food processor.

Vegetables:

* Peel tomatoes by placing them in boiling water for a minute or so and then plunging them into cold water. The skin will peel right off.
* A damp paper towel rubbed on corn helps remove cornsilk from the corn.
* Use an egg slicer to cut fresh mushrooms.
* Leeks are full of hard to get at sand and dirt, chop them first, then give them a bath in cold water and drain in a colander.
* Try using carrots instead of sugar to sweeten your sauces.



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That's very helpful in cooking. You can use these tips in your own kitchen.

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Tips & Techniques in the kitchen for food . . . and other useful tricks

Dealing with the garlic press

Everyone knows that cleaning a garlic press can be tiresome and most chefs won't even use one because of this fact. Try pressing the cloves through your garlic press unpeeled. You will get a finer profile, but just reach in and pull out the husk and see if that doesn't change your mind about the garlic press.
(I do this all of the time - it works well).

The fastest way to bake a Potato!

Wash the potato, coat it with butter. Stick a nail into the center and bake on a sheet pan so that the potatoes do not touch each other. This should reduce cooking time by at least 20 minutes. The butter will keep the skins from cracking and add flavor.

Cooking Spaghetti Squash in the microwave

Pierce the squash with a big kitchen fork or a skewer in many places. Put the
squash on a plate and "nuke" it until it gets soft to the touch. Let rest for
10 minutes before slicing in half. Remove center and scrape out the spaghetti
from the sides of the squash.

Cleaning - Wooden cutting board

Most health inspectors will not allow wooden cutting boards in commercial
kitchens any more, but if you have one in your home and it gets mold and / or
mildew on it . . . scrub it with salt and lemon juice.

Getting Egg off of your silverware and plates

Wash them with cold water first.

Cleaning - getting the cheese off the Grater

To get the residual cheese film off of your grater, just scrape a raw potato
and a little raw onion over the soiled surface before it goes into the
dishwasher. Add a little egg to the grated potato and onion and have a potato
pancake for lunch.

Miscellaneous tips:

Pull to keep celery crisp, stand it up in a pitcher of cold, salted water. Then refrigerate.

Lettuce and celery will keep longer if stored in brown paper bags instead of cellophane.

Chop garlic in a small amount of salt to prevent pieces from sticking to the knife and chopping board. Then pulverize pieces with the tip of the knife.

Exposure to direct sunlight softens tomatoes instead of ripening them. Leave tomatoes stem side up in any spot out of direct sunlight to ripen.

To remove corn silk from corn on the cob, dampen a paper towel or terry cloth and brush downward on the cob. Every bit of corn silk should come off.

Adding a little lemon juice to beets before cooking will allow them to maintain their color.

To absorb excess oil from gravies, soups or other dishes, drop a few lettuce leaves in the pot. Watch the oil cling.

To absorb excess salt from gravies, soups or other dishes, drop a few chunks of raw potato in the pot and remove before serving.

To better slice hot bread, place a knife in boiling water for about 10 seconds before slicing.

Bread stores best in a cool, dry place. It may be kept in the refrigerator but will get stale more quickly. It will keep in the freezer for as long as three months if tightly wrapped. Press out as much air as possible.

To prevent cut potatoes from turning brown, place in a bowl of cool water until ready to cook.

A few drops of lemon juice in the water will whiten boiling potatoes.

Always remove the tops of carrots before storing. Tops drain the carrots' moisture, making them dry and limp.

Once an onion has been cut in half, rub the leftover side with butter and it will stay fresh longer.

Thaw frozen seafood in the refrigerator or under cold running water, not at room temperature. Marinate seafood in the refrigerator.

Whole fresh fish should have bright clear and shiny eyes. Scales should be shiny and cling to skin. There should be a slight, sea breeze odor, not a strong, fishy odor



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These tips will help beginners to have more knowledge in their kitchen. It's easy to cook when you know some techniques and tricks.

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Cooking Gadgets + Kitchen Tricks

No More Uni-taskers

Common refrain of Good Eats host Alton Brown (that's him in the kelp forest at the Monterey Bay Aquarium below). Rather than one perfect tool for each single job, challenge yourself to simplify. Three good knives. A cherry pitter for cherries and olives. These are just two examples. Here are more tools with more than one use.

* Use a cherry pitter for olives and cherries.
* A melon baller helps remove olives or capers from brine. Makes coring an apple a snap, too.
* Use V-shaped roasting rack, inverted, to store pot lids conveniently.
* Ball up heavy duty or regular foil to scrub a grill or cast iron pan.
* Dental floss works well to cut cakes without tearing them. (No flavored floss, please!)
* A tea-ball can be used to sprinkle powdered sugar or cocoa over desserts.
* Squeeze bottles and speed pour tips (like bartenders use) make cooking a breeze. Keep cooking oil in bottles with speed pours and you can easily drizzle a healthful small amount into a hot pan. Another use is simple syrups for iced teas. Try a lavender or mint simple syrup for iced tea. Basil, lime simple syrup for gimlets.
* Use your coffee grinder to grind spices. One piece of soft bread buzzed in between should eliminate cross-contamination of flavors.

Techniques - New ways to do everyday things.

Asparagus - Plentiful in spring. Fresh asparagus should not have odor of ammonia. Bright and crisp appearance is best. To prepare, bend till woody end snaps off. No need to guess. (Save ends for broth.) Steam lightly, shock in cold water and freeze, while the supply is plentiful and seasonally fresh. Berries can also be frozen easily by separating washed berries on a half sheet pan. Then, store in zip bag or container.

Parmigiano-Reggiano - Best bought in a wedge. Grate as you go, and save rinds in freezer to add to soups, sauces calling for that flavor. Packed with umami, this will enhance the sauce or soup. If the sauce or soup is long cooked, it may disintegrate into the dish completely, or simply remove the undissolved portion when you choose. Watch salt.

Slicing or dicing - To slice a round object (such as an apple or onion) first take off a small piece to create a flat edge. Turn on its side on that edge and you have a non-rolling thing to slice safely. Half an onion can be cut into dice quickly by keeping your knive parallel to the cutting board, onion on flat cut side. Run knife through end to end stopping just before slicing all the way through. Then slice through with knife perpendicular to board. Finally, cut across the slices you've just made and your onion with fall away in perfect dice.

De-Boning - Regular tweezers or needle-nose pliers (clean ones only!) can be used to remove pin bones from fish. To make them easy to find, invert a mixing bowl and lay fish on top.

Ice cubes - freeze ice tea or lemon juice or other fruit juices in ice cube trays. Rather than diluting your next iced tea, your flavored ice will enhance it. Mini ice cube trays can be used to freeze pomegranate seeds for beautiful and delicious cocktails.

Pomegranate - this delicious healthy fruit can be a little daunting for someone unfamiliar with how to peel it. The juice also stains anything it contacts pretty quickly. To open it safely and enjoy the seeds and juice:

1. Score the pomegranate on the blossom or calyx end.
2. Hold under a bowl of water.
3. Break apart into quarters.
4. Gently push off seeds from membrane.
5. The seeds will fall to the bottom. Drain the water and enjoy.
Don't Waste That! How to get the most out of everday foods

Show respect for your food, your planet, and your budget by using every little bit of whatever you've brought home. It's part of the philosophy behind Nose-to-Tail Eating and it's a familiar value to anyone who is budget-conscious.

* Save shrimp shells for making stock. Many recipes will call for bottled clam juice - don't believe them! Boil shrimp shells with some white peppercorns (or black), a bay leaf, and freeze for use later. A bit of kombu will add umami and minerals to your healthy homemade stock.
* Onion peels, parsley stems, mushroom stems. All can be frozen for making vegetable stock. Keep a bag in the freezer until you have enough to make a vegetable stock and freeze in cubes.
* If your organic eggs come in those plastic cartons, use these to freeze extra stock. This saves your ice cube trays and gives you a smaller portion of stock to use at any time.
* Freeze bananas whole. The skins will brown but the banana will be perfect for smoothies adding nutrition and heft to a shake or smoothie requiring less yogurt or ice cream.



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That's very useful in any kitchen and beginners. Enjoy cooking and you'll definitely serve and make a very delicious dishes.

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Cooking Pork Chops

Cooking pork chops can be exciting for pork lovers! With such a variety in cuts of meat available at the grocery store, you can create pork chops that exceed the taste expectations of every guest!

The first step in cooking pork chops is not the cooking itself; it’s actually going to the market to select what you want. The butcher in the meat department can make a special cut for you to meet your specifications. If you want thick, large pork chops or ones slightly thicker than usual, just ask for them.

One way to consider when cooking pork chops is stuffing them! It takes only a few minutes to cut them in the center and insert the stuffing and then you’re off to create a culinary delight.
Stuffed Baked Boneless Rib Chops

Six 8-ounce boneless cut pork chops

Make two or three slits into the center of the pork chop. Don’t make one slice on one side and the other on the other side; instead make both on one side of the chop. If you’ve never done this yourself, you can ask the butcher at your meat department to do this for you.

The stuffing:
2 cups seasoned cornbread crumbs
1 can chicken broth
1 stalk finely chopped celery
1 tablespoon finely chopped onion
1 tablespoon finely chopped green bell pepper
1 tablespoon finely chopped walnuts
1/2 stick butter
2 dashes salt
1 dash pepper

Place pre-seasoned breadcrumbs in large mixing bowl. Add the walnuts, salt and pepper and toss thoroughly and set aside.

Preheat oven to 325 degrees.

Place pork chops on a rack in an oblong baking dish at least 2 inches deep and set aside.

Place the butter in a medium skillet over medium-high heat, adding the onion, celery and green bell pepper. Clarified butter is always best for sautéing. Stir constantly for about five minutes. Add to mixture in bowl and mix well.

Add half the chicken broth and mix well. Continue to add the remaining broth, a little at a time, until just moist enough to fit onto a spoon as you stuff the slits of each pork chop.

Put three to four tablespoons of stuffing into each chop and use wooden toothpicks to secure the open ends while cooking.

Bake 1 hour or more until fork tender.

Arrange pork chops on a warm platter, keeping warm. Spoon apricot fruit jelly or whole berry cranberry sauce over the top of each pork chop

Skim fat from drippings and pour remaining warm liquid over pork chops right before serving. Dig in!

And now for recipes that add a fruity taste to the pork chops:

Skillet-Braised Pork Chops with Apple Glaze

4 to 6 pork chops, about 1 inch thick
3/4 teaspoon salt
1/4 teaspoon pepper
1 pat butter

Place a 12-inch skillet over medium-high heat. Rub the butter over bottom of skillet and add pork chops. Cook until browned on both sides. Add 1/2 cup apple juice. Turn the heat setting to low, cover and simmer until tender (about 40 minutes). Skim any fat from drippings in the pan and pour remaining liquid over chops. Serve immediately.

When cooking pork chops, remember that pork is very versatile. Just by changing the juice to a pineapple, orange, apricot, tomato, peach, or even cranberry sauce, you have brand new flavors and additional great dinners. Just substitute the new juice for the apple juice. Whatever your selection, cooking pork chops using the braised method is sure to be one of your best meals yet!



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Pork chops is one of my favorite dish. I tried Skillet-Braised Pork Chops with Apple Glaze and it's very delicious. You should try it.

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Cooking tips for fish and other seafoods - FAQs on cooking fish and shellfish

Should fish be fully cooked?

* Never overcook fish!
* You should remove it from the oven pan etc when it is just under cooked done and still opaque in the middle; the internal heat, the heat from the plate and any sauce will finish off the cooking by the time it gets to the table. In this way you will never serve dried up fish again, it will always be moist and succulent
* Tuna and salmon are best served while still rare in the centre.
* In fact fresh tuna is even better when it is just seared on the outside and eaten like a very rare steak!
* Try crushing cashew nuts and pressing the tuna steaks into it to cover the tuna all over and then pan fry it, or replace the crushed cashews with cracked peppercorns. Cut each steak into 1cm thick slices and arrange, slightly fanned on the plate

Does the same apply to shellfish?

* Most definitely!

But what about food poisoning?

* If the fish / shellfish is cooked as above, it will be thoroughly cooked by the time it is served to your guests, family or friends. It will also have reached the temperature required to kill most bacteria (65°C).
* As for the tuna . . . have you ever eaten raw oysters, sashimi or sushi?
* However, the less cooked you intend to serve your fish or shellfish, the fresher the product should be and the more careful you should be about personal and kitchen hygiene

Are different types of fish suited to particular methods of cookery?

The answer is yes, however you can cook most fish most ways. But the oilier fish with stronger flavours lend themselves better to grilling or barbecuing, while those with a medium flavour are more suited to pan-frying, while the delicate flavoured ones are best poached or steamed. Here are suggestions some of the more available species:

Baking

Bream, snapper, rainbow trout, ocean trout, sea bass, flounder, trevally, leatherjacket.

Grilling and barbecuing

* Swordfish, tuna, blue-eye cod, trout, salmon, mackerel, blue warehou, kingfish, kahawai, flathead, mullet, herring, sardines or any firm-fleshed fish.
* Crayfish, lobster, prawns and mussels
* Marinate or baste lean fish to prevent it drying out during cooking

Stewing and casseroling

* Trevally, kingfish, herring, mackerel, coley, whiting, red mullet, firm-fleshed bream and sea bass
* Crayfish, lobster, prawns, mussels, squid
* Avoid combining any strongly flavoured, oily fish in one dish

Deep-frying

* Whitebait, cod, groper, lemon-fish, sardines, orange roughy, any of the dory family and any flat fish fillets
* Prawns, mussels, squid, scallops
* Thicker, larger fish and fillets tend to dry out and overcook on the outside before cooking through.

Pan-frying

Most fish can be pan-fried

Most shellfish can be pan-fried

Stir-frying

* Any firm-fleshed fish such as tuna and mullet
* Prawns, squid, cuttlefish, mussels, scallops

Steaming or poaching

* Bream, snapper, blue-eye, flathead, blue warehou, trout, sea bass, salmon, kingfish
* Crayfish, lobster, prawns, mussels, squid, scallops
* Always poach in either a seasoned court bouillon, fish stock or wine; this will either increase flavour and/or prevent any flavour loss form the fish/shellfish



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Fish should not be overcooked because it becomes flaky and it's more delicious if still moist.

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Beef Tips and Techniques

Shopping

* Lean boneless cuts yield up to 4 servings per pound.
* Beef cuts with some bone yield up to 3 servings per pound.
* Bony cuts yield no more than 1½ servings per pound.
* One serving of a rib roast is equal to half a rib, so if you will be serving 8 people, a 4 rib roast should be purchased.
* 16 ounces (one pound) of ground beef produces about 4 cooked 3-ounce servings, which is the serving size recommended for a healthy diet.
* When planning a meal, it is always better to purchase too much beef than not enough. Always be prepared for people with larger appetites. If there are leftovers, cooked beef will keep in the refrigerator for several days or the unused portions may be frozen for long term storage.
* You can save money by purchasing larger portions of beef and then cutting them into smaller cuts at home. Larger cuts of beef often cost less per pound because less preparation is required from the butcher. Just make sure that you have a sharp knife and that any beef that will not be used promptly is stored properly until it is ready to use.

Thawing

* Beef that is not fully defrosted should not be cooked because the exterior of the beef may become overdone before the interior has had a chance to cook to the proper temperature.
* When thawing beef, it is easier to cut it before it is fully defrosted. After cutting, the beef can then be refrigerated until it has fully thawed. Fresh raw beef that has not been frozen can be placed in the freezer for a few minutes to firm it up a bit, making slicing much easier.

Marinating

* Quantity: The marinade should totally cover the meat in order for it to work effectively.
* Soaking time: When using tender cuts of beef, the marinade is used basically to flavor the meat so a soaking time of 2 hours or less is all that is required. Tougher cuts of beef should be soaked in the marinade for several hours or overnight in order to tenderize the meat as well as flavor it.
* Refrigeration: Always marinate beef in the refrigerator.
* Proper containers: Since the marinade contains an acidic ingredient, reactive containers such as metal bowls should not be used. It is best to use containers such as glass or plastic bowls or plastic bags that can be sealed.
* Reuse: The marinade should not be reused for any other purpose because of the bacteria that may be present from having been in contact with the raw meat. The only way the marinade can be reused is to boil it thoroughly and then use it as a basting liquid or as part of a sauce for the meat.

Rubs

* Application: A rub can be rubbed onto the meat, but the moisture from the meat can cause the dry ingredients to stick to your hands. The best results often occur when the ingredients are sprinkled evenly on all sides.
* Ingredients for a dry rub: Some of the ingredients that may be used for a dry rub include black pepper, cumin, chili powder, crushed red pepper, celery seed, garlic powder or fresh crushed or minced garlic, salt, and brown sugar.
* Paste rub: A small amount of liquid may be added to the mixture in order to create a dry paste, which may be preferred in some cases. Some of the liquids that are often used are vinegar, cider vinegar, wine, or fruit juice.
* Sugar should be limited: The amount of sugar used should be limited because it will melt and burn during the cooking process, especially if the beef is grilled or broiled. Too much of the burnt sugar will provide unpleasant results. Only a small amount is necessary to provide adequate flavor.
* Results: Both the dry rub and the paste will form a flavorful crust when the beef is cooked. Rubs are most often used with beef ribs that will be grilled or barbecued, but they can be used with almost any cut of beef.

Cooking

* Some beef cuts that are usually not very good candidates for roasting may be considerably improved if they are marinated first before roasting.
* If beef stew is a bit too salty, an easy remedy is to add a few more pieces of chopped potato or tomato to help soak up some of the saltiness.
* When grilling steaks, use tongs to turn steaks. Using a fork pierces the meat allowing juices to escape. Hamburger patties should be turned with a spatula.
* Although it is healthy to trim fat from beef cuts, some of the outer layer of fat should not be removed until after the meat is cooked. The outer fat layer helps to seal in juices and keeps the meat tender.
* The outer fat layer should be slashed at about 1 inch intervals around the perimeter of the steak so that the meat will not curl up during the grilling process.
* Grilled beefsteaks are safe to eat even if the middle is still a bit pink. In fact, it is recommended that steak not be overcooked to ensure optimum flavor and tenderness.
* When grilling steak, make sure the heat is not too high so that the meat doesn't get charred on the outside before the interior is cooked to the appropriate doneness.
* Steaks become tougher the longer they are cooked, but even a well done steak can still be relatively tender and juicy if it is quickly seared on all sides before it is allowed to cook thoroughly.
* Beefsteaks are among the most popular types of meat that are cooked on the grill. Most people select tender cuts such as the Porterhouse, T-bone, tenderloin, or sirloin steaks, but there are other less expensive steaks that can be used as well:
o The tri-tip steak is excellent when grilled, but it can easily become very tough if cooked improperly. The fat should not be trimmed until after cooking because it helps to seal in the juices, keeping the meat somewhat tender.
o Flank steaks are very lean and are full of flavor. They are delicious when grilled, but they will become very tough if cooked too long. It is best to marinate them before cooking.
o Skirt steaks have much more marbling than flank steaks, so they are juicier if they are not overcooked.

Carving

* A beef roast should be allowed to stand for 10 to 15 minutes before carving so that the juices are reabsorbed into the meat.
* In order to carve beef properly, a sharp knife must be used.
* The carving knife should be held at the same angle for each slice.
* Don't try to carve a beef roast in the roasting pan or on a platter. Placing the roast on a cutting board makes the carving job much easier.
* The beef should be carved across the grain, which makes the resulting slice more tender.
* Tender cuts of beef can be cut into slices of any thickness, but tougher cuts should be carved into thin slices.
* Fresh beef can be placed in the freezer for a few minutes to firm it up a bit, making slicing much easier.

General Safety and Handling

* Make sure any juices from raw beef do not come in contact with any other food items. Packaged raw beef can be placed on a plate in the refrigerator to ensure that none of the juices drip onto any other food items in case that there is a leak in the package.
* Do not allow beef to reach room temperature before it is cooked, as this can promote the growth of harmful bacteria. Beef should be cooked as soon as possible after its removal from refrigeration.
* Leftovers should be placed in the refrigerator or freezer as soon as the meal is over. Beef should not be away from refrigeration longer than 2 hours after cooking. Cooked food left at room temperature for more than two hours should be discarded.
* When eating outdoors, food should not be consumed that has been without refrigeration for more than an hour, especially in hot weather.
* Beef that has been ground, cut into chunks for stew or kabobs, or cut into strips for stir-fry is much more perishable than larger cuts of beef. This is because there is more surface area for bacteria to grow on.
* After meat has marinated, the marinade should be discarded because of its contact with the raw meat.
* Raw beef that has been thawed should be used as soon as possible it should never be refrozen because this increases the risk of food poisoning when the meat is finally used.
* Traditional guidelines usually state that medium rare beef should be cooked to an internal temperature of no higher than 130°F. With increased concern over bacteria that may be present in the internal portions of beef , it is now recommended that whole beef cuts be cooked to an internal temperature of not less than 145°F.

Ground Beef Safety and Handling

* Ground beef should be defrosted in the refrigerator and never at room temperature.
* Ground beef should be cooked as soon as possible after it is defrosted.
* Ground beef patties should not be cooked unless they have thawed fully. A frozen or partially frozen patty will not cook evenly and the center will not cook to the proper temperature even though the outside may be completely cooked.
* Ground beef must be cooked to an interior temperature of at least 160°F.
* Ground beef should be purchased before or on the "sell by" date or "last date of sale" and then used within 2 days of purchasing.
* It is recommended that ground beef dishes such as meatloaf be checked for doneness with a meat thermometer. This is especially important when the meat has been blended with dark sauces that can mask the color of the meat, making it difficult to determine if any pink color remains, which would indicate that the meat is not fully cooked.

Nutrition

* Careful inspection of beef in the United States makes it safe to eat. Because of strict codes, there is little concern that beef provided to the consumer will be infected with animal diseases which may be harmful to humans.
* When shopping for beef, look for "loin" and "round" in the names of the cuts because these tend to be the leanest.
* Marbling refers to the bits of fat that are scattered throughout a cut of beef. The marbling helps to make the meat tender and flavorful, but it will not significantly increase the level of fat that is consumed, especially if the beef is cooked using low fat cooking methods and if the outer layers of fat are removed before cooking. (It is important to note that removing the outer layers of fat may make the meat a bit tougher after it is cooked).
* Remove as much excess fat as possible to make the cut of beef as lean as possible. Although this may be desirable for people who want less fat in their diet, this will also make the beef a bit tougher after it is cooked. The fat can be removed after cooking, but some of it will melt and be absorbed into the meat during cooking.
* Low fat cooking methods including broiling, grilling, steaming, stewing, braising, baking, and roasting, should be used for preparing beef.
* When cooking beef in the oven, it is beneficial to place a rack in the pan or baking dish and place the beef on the rack so that fat can drain away from the beef.
* Fat can be skimmed from the surface of beef soups, stews, and sauces before serving. Soups and stews can also be chilled to make the removal of fat easier because the fat will rise to the surface and congeal, allowing it to be removed in solid pieces.
* Place cooked hamburger patties on paper towels and pat them with more paper towels to absorb as much of the excess grease as possible before serving.



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It's not hard to cook beef, you just have to take some time if you have bigger cuts of beef but if you wanted to cook it fast you can have it in strips.

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Cooking Tricks

Ahh... the homemade meal. It's not as easy as Mom made it look. That's why we're here to help out—giving you clever tips and time-saving tricks to help you get the job done.

Beautify Your Barbecue

Before you fire up the grill, spray some PAM® Grilling on the rack and on your grilling tools. This keeps the food from sticking to the grill, saving you a step when you're cleaning up afterward.

Bright Cookie Colors

Want vibrant colors for your holiday cookies? Try swapping liquid food coloring for a paste or gel.

Catch Every Crumb

When your recipe calls for graham cracker crumbs, keep the crackers in a resealable plastic snack bag as you crush them up. The bag will catch every crumb to make cleanup easy, and you'll have some leftover crumbs neatly contained for next time.

Cook for Convenience

Preparing pasta sauce from scratch? Simplify your life by using canned tomatoes. Whole or crushed tomatoes work wonders for whipping up homemade marinara sauce in minutes.

Double the Pasta, Half the Trouble

Next time you make pasta, save some for your next meal. Just cook up a few extra servings of plain pasta, store them in an airtight container, lightly drizzle the pasta with olive oil, and keep it in the fridge. The leftover servings will last about seven days, heat up in seconds, and save you a step in your next meal.

Enjoy "Fresh" Basil Year-Round

Wash fresh basil, pat dry, and pick off the unbruised leaves. Pack them in a jar and cover them completely with olive oil. Close the lid tightly and refrigerate. Use the "fresh" basil as needed, as well as the wonderful basil-flavored oil.

Keep 'Em Separated

Before you freeze burgers or chicken breasts for later, put wax paper between each piece of meat. This makes it easier to separate the pieces when they're ready to thaw.

Keep Cookies Fresh

Want to keep your newly baked cookies fresh (or renew stale cookies)? Place the cookies in a plastic bag or container with a slice of bread. The bread will keep cookies moist and tasty.

Kitchen Floss

Keep unflavored dental floss in the kitchen for a variety of cooking shortcuts. Use the floss to cut designs in cake, remove stubborn cookies from a cookie sheet, and cut soft cheeses into slices.

Make a Better Batter

Lightly coat nuts and dried fruit with flour to prevent them from sinking to the bottom of your batter.

Make-Ahead Meals

To cut down on the stress levels the day of the big holiday, choose some dishes you can make ahead. Then make them!

Measuring Made Easy

Before measuring ingredients such as honey and corn syrup, lightly coat the measuring spoon or cup with Pure Wesson® Vegetable Oil. This also works great if you have to measure peanut butter.

Muffins for Months

You can freeze muffins for up to two months. When it's time to reheat, wrap loosely in aluminum foil and bake for 25 minutes at 425° F.

Onion Odor Removal

To remove the smell of onions (or garlic) from your hands, try rubbing your fingers along a stainless steel surface, such as your sink or a spoon.

Peel Like a Pro

Use a knife to create an "X" on the bottom of the tomato. Pop in a pot of boiling water for 5 to 10 seconds. Immediately transfer to a bowl of cold water for about a minute. The skin should peel off easily. Or use a can of Hunt's® Whole Tomatoes—they're already peeled!

Plan Ahead

Plan your week's meals on Sunday, opting for pasta or casserole on nights when you expect to be especially busy. Make a double batch and freeze the leftovers for your next hectic evening.

Spaghetti Done Light

Spray PAM® onto cooked, drained pasta instead of tossing with oil; PAM will prevent pasta from sticking without the calories and fat of oil.

Stock Your Pantry

Canned tomatoes can last anywhere from 12 to 18 months, making them a prime pantry-stocking item for impromptu meals. Try them in homemade soups, salsa, and sauces when strapped for dinner ideas.

Test for Freshness

If you're unsure about the freshness of your baking powder, put a teaspoon in 1/3 cup of water. If the water does not fizz, toss the baking powder. It's too old.

That's a Wrap

Direct contact with plastic bags can make leafy veggies such as lettuce and parsley go bad quickly. Try wrapping these leafy greens first in paper towels, then in plastic, and storing them in the crisper.

When Life Hands You Lemons

Next time you have leftover lemons or limes from a party, squeeze the juice into an ice cube tray. Then, when a recipe calls for fresh lemon or lime juice, you'll be all set.

Do the Dip

Instead of dirtying a bunch of dishes at your next get-together, use large, hollowed-out bread rounds as dip containers. Sweet bell peppers, tomatoes, and heads of cabbage work well, too.

Simplify Supper

Use a slow cooker to save time and energy on dinner prep and cleanup. Simply toss your ingredients into the slow cooker and let simmer all day. For even easier prep, try Banquet® Crock-Pot® Classics—there are seven great varieties to suit your family's tastes. Or check out our Fix It and Forget It! article for some other great recipe ideas.

Residue Removal

Supermarket Guru® Phil Lempert suggests removing some of the pesticide residue from food by peeling fruits and vegetables, stripping vegetables' outer leaves (but know you will lose fiber and some nutrients), and trimming any fat from meat and poultry (residues tend to be more concentrated in the fat).

Picnic Prep

Cooking-area cleanliness becomes even more important in the spring and summer when people start dining al fresco. Supermarket Guru® Phil Lempert suggests cleaning cutting boards thoroughly after each use. He also advises using one cutting board for raw meat products and another one for salads and other ready-to-eat foods.

Cram In the Cran

Cranberries offer five times more antioxidants than broccoli, and several times more than most vegetables. So go ahead: Enjoy that cranberry juice punch or cocktail, nibble on your favorite cranberry relish, salads, or chutney, or consider the refreshing, palate-cleansing taste of a cranberry sorbet.

Awesome Olive Oil

For the most intense olive oil flavor, Supermarket Guru Phil Lempert suggests trying organic extra-virgin olive oils that are labeled "estate bottled." "Estate bottled" means that the olives were grown and pressed in the same location. The best-quality olive oils come from Sicily, Tuscany, or the southern regions of France. Spanish olive oil provides excellent value for the money.

Perfect Potatoes

Fleshing out your potatoes with grated, well-drained zucchini, grated carrots, or parsnips adds flavor, nutrition, and a little oomph. Seasonings are important, too—spice things up with a little cayenne or white pepper. Spray potatoes with cooking spray and bake (instead of fry) to cut down on the fat.

Fish 411

Cooking fish doesn't have to be a mystery. Many people overcook fish at home, which leaves it dry and tasteless. Try poaching seafood or wrapping fish in aluminum foil that has been coated with olive oil on the inside. Fold the foil loosely over the fish (forming a tent), and then cook it in the oven broiler or on a grill.

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I love it! It's very informative and useful in managing your dishes and ingredients in your kitchen.

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How To Caramelize Onions

Caramelizing Onions - (Or Is It)?

caramelizing onionsWhen I think of raw onion, I think of a punch of concentrated, peppery flavor. I think of watering eyes and harsh sulfur compounds. I think cold, crisp, crunchy and pungent. Caramelized onions are a whole other ballgame.

Caramelized onions are sweet and buttery, soft and kind of slippery. They are mellow and full of deep, rich, sweet flavor—slightly nutty and the perfect accompaniment to a steak or a goat cheese pizza. What kitchen alchemy is it that can turn a pungent raw onion into a sweet and melting treat?

Obviously, caramelized onions are brown. In cooking, browning takes place in several ways. One way is through caramelization, the process by which sugars react with sugars in the presence of high heat.

Another way is through the Maillard reactions. Named for the chemist who first studied these reactions in 1912, the Maillard reactions, of which there are many, are a series of browning reactions that occur when certain sugars react with the amino acids found in proteins. These reactions are accelerated by heat and also the pH of the food being cooked.

Needless to say, a scientific explanation of these reactions is pretty exhaustive and exhausting. As cooks, what we need to understand is that a brown color and a more complex flavor are generally the end result of these reactions. We can use caramelization and the Maillard reactions to produce beautifully browned, deeply flavored foods, even if we do not understand the precise chemistry by which it all occurs.

While onions are made up mostly of carbohydrates in the form of fiber and sugar, they do contain a small amount of protein. Knowing this tells us that browning will occur through both caramelization (sugars reacting with sugars) and Maillard reactions (sugars reacting with amino acids).

How to Caramelize Onions

Caramelized onions are quite easy to make. Other than time and an onion, there is not much needed to produce wonderful, deeply caramelized onions. Because of the way onion cells are lined up, how you slice up the onion will have an effect on the final product.

If you want caramelized onions that almost melt in the mouth, you will want to cut thin slices longitudinally, or from the root end to the stem end. If you’d like your caramelized onion to have a little more structure and not break down so much, slice them into thin rings across the equator. If you would like smaller caramelized pieces, you can also chop or dice the onions.

Ingredients

1 large onion, sliced per your preference
2 tablespoons olive oil, butter, or a mixture of the two
Heavy pinch of salt
Optional additions for extra flavor
Freshly ground black pepper
Fresh minced herbs, or dried herbs
A teaspoon of honey, agave nectar or corn syrup

How to Caramelize Onions at Home

Heat a large sauté pan over medium-low heat. Add the oil/butter.

Once the butter has melted and is hot, add as many onions to the pan as will fit in a ½” layer in the pan. Sprinkle the salt over the onions. The salt helps to draw water and dissolved sugars out of the onion’s cells. When you salt the onions at the beginning, it will take longer to achieve browning because of the extra water it draws out, but ultimately, your onions will have a much better flavor and will brown more evenly if you add the salt at the beginning of the cooking process.

Cook the onions over medium low heat. Cooking the onions at a relatively low temperature, called sweating, allows all the water to release into the pan and then evaporate slowly. Sweating also ensures that your onions will be soft and caramelized all the way through, and not just on the outside.

Stir the onions every couple of minutes, and adjust the heat so you here just the merest sizzle. If your pan would not hold all of the onions, add more as the ones in the pan cook down and free up more room in the pan.

Add in your optional ingredients, if you choose to use them, and continue cooking on medium-low to low heat, stirring frequently, until the onions are soft and anywhere from honey-colored to deep brown, depending on how caramelized you want them to be.

The process can take anywhere from ten to fifteen minutes to upwards of half an hour, depending on how many onions you are cooking and your preferred level of caramelization. Don’t worry; as long as you cook them slowly and stir them frequently, you will not end up with burned onions.

Other vegetables related to onions (the Allium family) also respond beautifully to caramelization. Try caramelizing leeks, shallots or even garlic.



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Caramelizing onions makes it more sweet and adds flavor to our dishes. It's also important in making french onion soup. Yummy!

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Kitchen tips to save time

Here are kitchen tips and tricks to streamline your time in the kitchen.

* For a super fast fish dish, add some fresh ginger or garlic to some oil in a saute pan. Heat and stir over a medium fire for about 3 minutes. Remove the ginger or garlic and cook the fish in the flavored oil.

* By pounding boneless chicken or turkey to 1/4 inch thickness, you cut the cooking time in half.

* Pre-cook veggies for stir-fries in the microwave while sauteing the meat.

* Hamburgers cook faster if you poke a hole in the middle while shaping them. The holes disappear as they cook.

* While frying or sauteing small pieces of meat or fish, don't crowd the pan. Use a large pan or wok and cook in batches.

* Microwave a carton of ice cream for 10 to 15 seconds to make scooping a breeze. No more bent spoons with this kitchen tip!

* Save energy by boiling part of the water for pasta in a teakettle and adding to the pot. Teakettles boil faster.

* Cut big pieces of meat in half to grill them quicker. Small chunks of meat on a skewer grill in a snap.

* When making pasta with vegetables, throw the vegetables in with the pasta for the last four minutes of cooking time.

Those are kitchen tips and tricks to save you time.
Substitutions:

* Make buttermilk by replacing 1 TBLSPN milk with 1 TBLSPN lemon juice per cup of milk needed.

* To make cake flour out of all-purpose flour replace 2 TBLSPNS flour with 2 TBLSPNS cornstarch.

* Add 1/3 cup melted butter to 3/4 cup milk to make heavy cream. Cannot be used to make whipped cream (cooking or baking only)

* If your recipe calls for wine, you can use 2 TBLSPNS rice wine (or wine vinegar) and add chicken broth to make 1/2 cup.

* 1 tsp dry herbs equals 1 TBLSPN fresh herbs.

* 1/4 cup chopped fresh onion equals 1 TBLSPN dried minced onion. (won't work for sauteing, but is great for meatloaf)


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That's very helpful! Sometimes you run out of ingredients to be used on your dish, now we know what can we replace on the ingredients not available in our kitchen.

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Cooking Tips

Food Poisoning is a infection of foods that affect people of all age groups. Food poisoning is very common nowadays as people consume more and more street foods, which are not processed maintaining proper cooking hygiene. The foods also house host of germs and bacteria the enter in the blood cells directly with the food consumption. Bacteria multiply within minutes and affect important organs of the body like digestive tract, abdomen and kidney. Hence one must keep away from the lure of street foods to the best possible extent.

Certain cooking tips can followed in home cooking to be immune from various food borne disease. Our site sitagita provides healthy cooking tips that ensure hygienic and germ free cooking leading to nutrition and growth of those having them.

The cooking tips are general tips that will make for hygienic cooking and reduce the chance of getting the foods affected with toxins and pathogens. During the time of marketing collect the vegetables and non-veg products in separate packets. When storing them in the refrigerator try to store them in separate selfs. While preparing rich non-veg foods from meat, fish, poultry and other animal products first wash it throughly with clean water. The germs and bacteria in the product may stay with it even after the wash. So it is better to clean it with warm water.

Always wash your hands before coming to the kitchen. The utensils and devices of cooking should also be cleaned with soap before cooking. Some common utensils and devices fro cooking include forks, spoons, spatula, dishes, bowls, cutters, grinders, slicers, smashers and frying pan. Separate cutting boards are advisable for animal products and other non-animal products.

The cooked food should be placed on a clean dish or bowl and covered. Most of the food infections occur from unclean utensils and uncovering of the foods. It is very necessary to see that the animal foods are not undercooked. Undercooked foods are susceptible to infections as bacteria and germs are not completely destructed. The animal food and seafood should be boiled at a specific temperature for the complete destruction of the bacteria. The foods remain better if they are kept warm on the oven.

It is better to avoid cooking foods with products having synthetic colors in them. Bright colors like red, blue and green have the high risk of having fungus in them. Colored food items like cream, cheese and other dairy products are vulnerable to fungi. If there is any sign of toxins in the products, they should at once be removed. Sometimes the green vegetables and fruits are sold with synthetic colors in them. The leafy greens have small warms entangling them. In such cases the vegetables should be washed thoroughly and cooked after complete removal of colors and worms. It is wiser to avoid puffed food cans, which may have harmful micro-organisms in them. It is due to the toxic gases the container of the cans may have swelling in them. Hope these cooking tips will make for a hygienic treat for you. Happy eating.


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In cooking, you should always make sure you wash your hands thoroughly. Clean your utensils before using to avoid dirt and bacteria.

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