How To Prevent Fish From Sticking To Pan

Why Does My Fish Stick To The Pan?

A while ago on the Reluctant Gourmet Cooking Forum, there was quite a lengthy discussion of how to properly pan fry or saute fish to prevent it from sticking. There was so much conversation about it that I thought it would make a good article. I think we’ve all experienced that awful feeling when you try to turn your fish in the pan and it just won’t turn. Hopefully this lesson will give you the tools you need to perfectly cook a piece of fish.

The first thing to understand about fish is that it is very high in protein while also being relatively low in fat. This can make for a very healthy meal, but it also is a recipe for disaster if you don’t know what you’re doing. Believe me - I’ve been there.

Protein sticks. It is what glue is made from. If proteins are allowed to denature - chemically unravel - slowly, they stick firmly. Ever try to clean up egg white that has spilled onto and dried on the stove top? It is a mess.

Since proteins stick when they slowly unravel, you have to make sure that they cook quickly. This means that the heat must be high enough to start setting the proteins immediately.

There are a few keys to ensuring a lovely, seared piece of fish:

    * Medium-high heat
    * Hot pan
    * Dry fish
    * Time

Temperatures Are Important

As was pointed out in the discussion on the forum, browning doesn’t start until 320° F, so the surface of your pan must be at least that hot before you add the fish.

Since the temperature in the pan will drop when you add the fish, make sure that the fish isn’t at refrigerator temperature so the heat will recover more quickly. Take your fish out of the refrigerator at least fifteen to thirty minutes before cooking.

Preheat a well-seasoned cast iron skillet or other wide, heavy-bottomed pan over medium-high heat until a few drops of water immediately boil violently and evaporate after only a couple of seconds. This is a great way to know when a pan is hot enough to saute or pan fry.

Dry Fish Is Important

If your recipe says to rinse the fish off before cooking, make sure that you pat the fish dry. You’ll most likely be cooking the fish in butter, oil or some combination and fat and water don’t mix. So make sure  you remove as much water from the surface of the fish as you can.

Add just enough oil to coat the bottom of the pan.  Remember we are talking about pan frying or sauteing, not shallow frying. The distinction of these terms will be discussed in a future post because the more I read about these two cooking techniques, the more confused I get. If you tend to be heavy handed with the oil, you can just brush some directly on the fish.

Skin Side Down

Let the oil heat up until it shimmers in the pan before adding the fish. If you’ve brushed the oil directly on the dry piece of fish, just place it in the pan, skin-side down (if it has skin), and let it sit. I say skin side down because most chefs I’ve talked to about this say you always put the finished side (the side that will be seen when plated) down first.

I’m not sure but I think it’s because the pan (or grill) is hottest just before you add the fish and you get the best grill marks. When the fish hits the pan, it absorbs some of the heat and cools down a little. Doesn’t it always seem the flip side of whatever you’re cooking doesn’t have as good grill marks?

Skin Side Up?

I know another chef who disagrees with “skin side down.” He suggests always cook fish, chicken, meats skin side up. His logic is the heat from the pan or grill pushes the internal juices away from the heat source to the opposite side. When you flip the fish (chicken, meat) over, the skin helps prevent the juices from leaking out.

I’m not sure his theory is scientific or what Harold McGee would say, but it seems logical and it is often the way I cook chicken breasts with skin on them. I suggest you try cooking two pieces of fish or chicken, starting with one skin side up and the other skin side down. Cook them exactly the same and see if there is any difference in moistness. Be sure to look to see if any juices leak out.

Don’t Play With Your Food
As I was reading over the forum discussion, one sentence jumped out at me: “I didn’t move it in the pan until it was time to turn.” Remember you mom always tell you not to play with your food? The same is true when cooking fish, or any protein for that matter, the only way you will know when it is time to turn it is when the protein naturally releases from the pan.

If you are relying on a recipe’s instruction to “turn after three minutes,” you could run into trouble. When a protein has browned nicely, it will release from the pan with minimal sticking, if any at all.

Place the fish skin-side (or prettiest side) first in the pan and do not move it until it lets you. Adjust the heat so you hear a good sizzle but not any very loud sputtering and popping, and allow the fish to cook and develop a nice sear. It takes as long as it takes, but don’t walk away from it. You have to be ready to turn it when it is ready to give.

After the first three minutes or so, try and lift up the fish with a wide fish spatula. If it releases easily, gently turn the fish. If not, give it about another 30 seconds and try again. Don’t force it, though. You shouldn’t have to scrape with the spatula.

Don’t Overcook

Once the fish releases, turn the fish and let it cook until it is firm and opaque but not yet flaking. If you let it flake in the pan, you will end up overcooking your fish due to carryover cooking.

If cooking a thicker cut of fish to be finished in the oven, the same searing technique applies. Place the presentation side of the fish in the hot pan and let sear until it releases. Turn the fish, sear until lightly golden and then finish in the oven until the fish is firm and opaque but not flaking. Again, carryover cooking comes into play, so make sure you allow for that.

Some people will dust a piece of fish with a light coating of seasoned flour to help keep it from sticking. This is a perfectly valid way to cook fish, especially if you will be serving it with a thickened pan sauce since the flour on the fish mixes with the oil in the pan to form a roux. However, if you follow the rules of hot pan - hot oil - dry fish - time, you will find that you don’t need the added insurance of the flour and will only use it if you want to.

What’s Your Favorite Technique

Following these tips and techniques should help you cook fish without it sticking to the pan. Of course if you have your own personal favorite methods for keeping fish from sticking, we would love to hear from you.




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Most problem in frying fish is sticking on the pan. The oil temperature should be hot and avoid flipping the fish when it's not yet cooked, it will just break the fish and the cooking time will get longer.

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Food tip from Chef Rosebud

Carve out peppers and stuff them with rice or use them as colorful
containers for dips or other edible items.Include sliced peppers
on your next veggie tray. They can be used as a colorful
garnish. Use them to create colorful and exciting meals by adding
a mixture of different colored sliced or chopped peppers to your
favorite salads, pastas, and Chinese or Mexican dishes.

Chinese Sizzling Rice Soup Recipe

Chinese Sizzling Rice Soup Ingredients:

    * chinese-sizzling-rice-soup 3 ounces baby shrimp
    * 3 ounces skinless, boneless chicken pieces cut into chunks
    * 1 egg
    * 4 tablespoons cornstarch
    * 4 cups vegetable oil for frying
    * 3 cups chicken broth
    * 1 ounce mushrooms, chopped
    * 2 tablespoons chopped water chestnuts
    * 1/8 cup diced bamboo shoots
    * 1/3 cup fresh green beans, cut into 1 inch pieces
    * 1/2 teaspoon salt
    * 1 tablespoon sherry
    * 2/3 cup uncooked white rice

Chinese Sizzling Rice Soup Cooking Instructions:

    * Mix together the shrimp, chicken, egg, and cornstarch.
    * Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
    * Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
    * Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly.
    * Drain and add to soup. Serve and enjoy!




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You should try this soup recipe. Your loved one will surely loved this.
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Baked Macaroni and Cheese

Ingredients:

1/2 lb. elbow macaroni
3 tbsp butter
3 tbsp flour
1 tbsp powdered mustard
3 cups milk
1/2 cup yellow onion, finely diced
1/2 teaspoon paprika
1 large egg
12 ounces sharp cheddar, shredded
1 teaspoon kosher salt
Fresh black pepper
Topping:
3 tablespoons butter
1 cup panko bread crumbs

Cooking Procedure:

1. Preheat oven to 350 degrees F.
2. In a large pot of boiling, salted water cook the pasta to al dente.
3. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it’s free of lumps. Stir in the milk, onion and paprika. Simmer for ten minutes.
4. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.
5. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes.
6. Remove from oven and rest for five minutes before serving.




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This is so good. I really love macaroni and cheese and it's easy to assemble and cook. Beginners can try to cook this easy recipe.

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Ten Tips for Easy Vegetable Preparation

Vegetables Made Quick and Easy

People on low-carb diets should be, and usually are, eating more vegetables than people eating more "regular" diets. If prep time is what's standing in your way, take note: Including more veggies in your diet can be done easily and quickly.

You can get your veggies on the table in a hurry if you:

1. Have The Right Tools and Know How to Use Them
Get a good chef's knife, learn how to use it, and keep it sharp. When you know you can cut up a big mound of vegetables in just a few minutes, you are much more likely to do it. This one tip has given our family many more vegetables over the years than we otherwise wouldn't have eaten.

You don't have to spend a lot of money to get a good knife. The TV show "America's Test Kitchen" reviewed chef's knives and recommended one that was about $25--and it will last the rest of your life. Learn how to use the one you choose by taking classes at a kitchen equipment store, or watching TV shows that give technique guidance.

Tip: Don't try to cut too fast at first. Build up your speed gradually. Soon you will be chopping like a pro.

For some jobs, a food processor is also very helpful. It can shred a zucchini or turn cauliflower into “cauli-rice” in a few seconds.

2. Set Up Your Work Space
Running all over the kitchen is a time-waster. If possible, set up your kitchen so you have a work space for cutting right next to the stove. That way, you can just "chop and drop" as you go. I have a trash can next to me on the floor and a container for scraps for the compost (or garbage disposal) on the counter. A plate or bowl for veggies that aren't ready to be cooked is also helpful.
3. Choose Vegetables that are Easy to Prepare
Vegetables that don't tend to be dirty, aren't tricky to chop, and don't need a lot of extra fuss are your best bets on those evenings when you don't feel like cooking. Asparagus can be rinsed and the ends chopped off in seconds. Cabbage is easy to prep; when you run your knife through it, you get lots of pieces. Zucchini is very easy to chop.
4. Chop Once, Eat Lots
It doesn't take twice the time to chop up twice the vegetables; do it once and eat for several meals. Once in awhile, chop up everything left in your vegetable drawer and sauté it all together in a big pan with olive oil. You can spice it up however you want to. Throw in a bunch of herbs, some garlic or chopped nuts. You can eat it as a side dish, in an omelet or other egg dish, or with dressing as a cooked salad.
5. Or Don't Chop
Roast or grill your veggies with salt, pepper, and a little olive oil. This concentrates the flavors in a wonderful way. It often works best with the vegetables whole or in larger pieces.
6. Order in the Pan
When cooking up a bunch of veggies in a pan, start with the veggies that take the longest to cook and work your way to those that cook up in a flash. Generally, this would mean starting with aromatics such as onion, celery, and carrots, followed by denser options such as broccoli or cauliflower (I sometimes give these two a head-start in the microwave, depending on what else I'm cooking), then peppers, then less-dense veggies such as zucchini and mushrooms, and ending with greens such as spinach and chard.
7. Or Just Cook Quick Ones
It takes almost no time to sauté a little garlic in olive oil (just a few seconds, until aromatic, or it will be bitter) and dump in a sack of already-prepared spinach greens. Add a little lemon juice, and yum. (If you're adventurous, try adding some chopped anchovies to the olive oil. Chances are, no one will be able to identify them, but they will really improve the dish.)
8. Let Someone Else Do the Prep
Who doesn't love that you can buy a bag of greens that someone else has washed and picked through? More and more you can buy already-prepped vegetables at the store. If your mushrooms are already sliced, it takes almost no time to cook them at home.
9. A New Attitude
A few years ago, I decided to try to change my attitude toward chopping vegetables. Whereas I used to see it as an obstacle to get through in order to get dinner on the table, I decided to learn to enjoy it. I can now honestly say that preparing vegetables has become a relaxing part of my day. It can be almost meditative. Put on some music and chop away.
10. Canned or Frozen is Still Good for You
Some vegetables actually have more nutrition when frozen (or even canned) near the field in which they were grown than when carted fresh for thousands of miles. Although I've focused on fresh vegetables because I think they taste better, there is no shame in nuking some frozen broccoli for dinner in a pinch.




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There are lots of ways to cook vegetables and here are some that will add to your lists. It's easy, even beginners can follow this.

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Dry Heat and Moist Heat Cooking

Cooking methods in the culinary arts are divided into two categories:

   1. Dry heat cooking, such as roasting, broiling or sautéing.
   2. Moist heat cooking, like braising, steaming or poaching.

Because every cooking method uses either dry heat or moist heat (or sometimes both), classifying them this way ensures that every known method falls into one category or the other.

"Dry" Oil and Other Fats

It's worth noting that cooking methods involving fat, such as sautéing and deep-frying, are considered dry-heat methods. If this seems confusing, remember that oil and water don't mix, so while fat can take a liquid form, in many ways it's the opposite of water — hence "dry" heat.

Choosing the Right Cooking Technique

Using the appropriate cooking method for the type of food being prepared is a major part of the culinary arts. Tough cuts of meat like brisket or shank need to be cooked slowly, at low heats, for a long time, and with plenty of moisture. Prepared properly, these cuts can be incredibly tender and delicious.

On the other hand, dry-heat methods typically involve very high temperatures and short cooking times. A piece of brisket cooked in this way — on a grill, let's say — would be tough, chewy and largely inedible. Interestingly enough, a beef tenderloin steak cooked using a slow, moist-heat method such as braising would also turn out tough, chewy and inedible — albeit for different reasons.

Dry Heat Cooking

Dry heat cooking refers to any cooking technique where the heat is transfered to the food item without using any moisture. Dry-heat cooking typically involves high heat, with temperatures of 300°F or hotter.

Baking or roasting in an oven is a dry heat method because it uses hot air to conduct the heat. Pan-searing a steak is considered dry-heat cooking because the heat transfer takes place through the hot metal of the pan. Note that the browning of food can only be achieved through dry-heat cooking. Examples of dry-heat methods include:

    * Roasting & Baking
    * Grilling & Broiling
    * Sautéing & Pan-Frying
    * Deep-Frying

Moist Heat Cooking

Moist heat cooking methods include any techniques that involve cooking with moisture — whether it's steam, water, stock, wine or some other liquid. Cooking temperatures are much lower, anywhere from 140°F to a maximum of 212°F, because water doesn't get any hotter than that. Examples of moist-heat cooking methods include:

    * Poaching, Simmering & Boiling
    * Steaming
    * Braising & Stewing





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Now you learn new cooking tips and techniques about dry heat and moist heat cooking. Cooking is so much fun especially when you learn new things.

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Aunt Ginny's Forgotten Dessert

This recipe was in high fashion in the mid-1950s. It works just as well today

Meringue
5 Large eggs, whites only (about 2/3 cup); reserve yolks for another use
1 Teaspoon vanilla extract, 1/2 teaspoon cream of tartar, 1/8 teaspoon table salt, 1 1/4 cups granulated sugar, 1/3 sup sweetened flaked coconut, optional


Fruit  Salad
1/2 cup dried cherries, sweet and/or tart, 3 blood oranges, segmented, juices reserved, 1 cup small chunks of fresh pineapple, 2 teaspoons granulated sugar, 1 pint vanilla ice cream, softened in refrigerator 30 minutes before serving, if desired


For the meringue: Center a rack in the oven to 225 degrees. Line a rimmed baking sheet with parchment paper. trace a 9-inch circle onto the paper; flip the paper upside down, so the tracing side is down. Set aside. Pour the egg whites into the bowl of a mixer fitted with a whisk attachment. Add the vanilla, cream of tart and salt. Whip the egg whites on medium speed until soft peaks form, about 2 minutes. Increase speed to medium-high and gradually sprinkle in the sugar; beat until glossy and stiff peaks form when the whisk is lifted, about 1-5 minutes more. Without delay, spoon large dollops of meringue onto the sheet pan within the traced circle's circumference to form a thick, tall ring. Leaving the middle empty. With the back of a large spoon, smooth the meringue mounds to even the circle. Sprinkle with coconut, if desired. Bake for 2 hours, or until the meringue is crisp, uncracked and dry to touch, but still white, although the coconut will turn light golden brown. (You'll notice that during baking, the 9-inch ring expands to about 10 1/2 inches, leaving about a 3-inch space in the center.) Turn the oven off; leave meringue in the oven overnight when ready to serve, gently lift the ring from its parchment paper. Transfer to a large serving plate. Serve within a couple of hours, otherwise cover loosely with foil to protect it from humidity.

For the fruit salad: Combine cherries and reserved blood orange juice in a large bowl; let soften for at least 10 minutes. Add the orange segments and pineapple. Sprinkle with sugar, and mix thoroughly. Spoon into the center of the meringue.

To serve: The delicate meringue is prone to shattering when cut. Gently saw from center of the ring to the outside edge with a long, finely serrated knife (which should be more finely serrated than a bread knife). If the meringue begins to crack, rinse knife under hot tap water, dry and then begin again. Spoon some fruit over the individual servings of meringue; if desired, serve ice cream on the side.

Per serving: 154 calories, 2g protein, 39g carbohydrate, 0g fat (0g saturated), 0mg cholesterol, 57mg sodium, 2g fiber.


Source: San Francisco Chronicle SFGate.com Newspaper Food section, styled by Julia Mitchell

Buko Pandan Salad Recipe

Buko Pandan Salad is originated from Bohol Province, it is a favorite Filipino salad served in almost every kind of party and special occasions in the Philippines.

Buko Pandan Salad Ingredients:

    * buko-pandan-salad.jpg 8 leaves of Pandan – (must be cleaned well)
    * 5 Buko (Coconut)not too hard, not too soft- Grated to strips
    * Water approx. 10 cups
    * 3 small cans of Nestle Cream
    * 1 medium can of Condensed Milk
    * 2 bars of Green Gulaman
    * 1 3/4 Cups Sugar (more if you want it sweeter)
    * 1 cup Kaong (optional)

Buko Pandan Salad Preparation Instructions:

    *Boil water together with 8 pandan leaves that are individually twisted to break the fibers and expose the juice. Simmer for 20 minutes.
    *Before adding 2 bars of gulaman, make sure you remove the pandan leaves and check if the remaining water is equal to 8 cups – 1 bar of gulaman is good for 4 cups of liquid. If it is not 8 cups, less will mean hard gulaman and more than 8 cups will result in mushy soft gulaman.
    *Ensuring gulaman is well-dissolved stir well.
    *Add sugar while mixing. Do this for 5 minutes.
    *Pour through a strainer into cooling trays. Wait till it cools and hardens, then put in fridge.
    *Meanwhile, mix the grated buko with the 3 cans of cream and 1 can of condensed milk.
    *Add kaong if you prefer.
    *Get gulaman from ref and cut into 1 cm cubes.
    *Mix with buko mixture.




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Wow! I really love buko pandan salad. You should try this. It's easy to assemble and very delicious.

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Easy Vegetarian Recipes

Breakfast
Roasted Breakfast Potatoes

Serves 2 to 4

    * 4 medium baking potatoes
    * 1 tablespoon garlic powder
    * 1 tablespoon onion salt
    * 1 tablespoon paprika
    * 1 tablespoon cumin
    * 1 tablespoon dried parsley
    * 1 teaspoon cayenne (or more to taste)
    * 1 teaspoon black pepper (or more to taste)
    * 1/4 cup olive oil

Preheat oven to 450oF.

Wash the potatoes well and chop them into small chunks. Place them in a bowl with the spices and the olive oil. Toss well. Spread the seasoned potatoes on a baking sheet and bake for 20 to 25 minutes, until browned and crispy. Serve immediately.

For added flavor, top with salsa or picante sauce.


Egg-Free Breakfast Scramble

Serves 2

    * 1 14-ounce package extra-firm tofu, drained
    * 2 tablespoons vegetable oil
    * 1/4 teaspoon turmeric
    * 1 tablespoon garlic powder
    * 1 teaspoon onion powder
    * 1/2 cup nutritional yeast
    * salt and pepper, to taste
    * 1/2 pound mushrooms, chopped (optional)
    * 1 green onion, finely chopped (optional)
    * 1 bell pepper, finely chopped (optional)

Using a fork or potato masher, crumble the tofu into small pieces and then sauté in oil in a frying pan. After a few minutes, add the remaining ingredients, turmeric through bell pepper, if used. Lightly toss in the pan until well-cooked. Serve warm.


Carrot Muffins

Serves 6 to 8

    * 1 cup whole-wheat flour
    * 1 cup oat bran
    * 1 tablespoon cornstarch
    * 1 teaspoon baking soda
    * 1 teaspoon baking powder
    * 1 teaspoon all-spice
    * 1/2 teaspoon cinnamon
    * 2/3 cup grated carrots
    * 1/3 cup maple syrup
    * 1 cup water
    * 1/4 cup canola oil

Preheat the oven to 375oF.

In a large mixing bowl, combine all of the dry ingredients (flour through cinnamon) and the grated carrots. Add all of the wet ingredients, maple syrup through oil. Mix well.

Pour the batter into a lightly oiled muffin pan and bake for 25 to 30 minutes, or until an inserted toothpick comes out clean.


Fluffy Pancakes

Serves 4

    * 1 1/2 cups flour
    * 1/2 teaspoon baking soda
    * 1 teaspoon baking powder
    * 1 tablespoon sugar
    * 1 1/2 cups soymilk or water
    * 2 tablespoons vegetable oil

Mix together the dry ingredients and then stir in the wet ingredients. If the batter is too thick, add 1 tablespoon of water at a time until reaching the desired consistency.

Pour onto a pan with a nonstick surface and cook over medium heat, turning once when the edges begin to bubble and brown.


Tofu French Toast

Makes 6 pieces

    * 8 ounces silken tofu
    * 1/2 cup water
    * 1 teaspoon sweetener (molasses or maple syrup)
    * 1/2 teaspoon cinnamon
    * 1 banana
    * 6 slices of bread
    * fresh berries (optional)
    * maple syrup

Mix all the ingredients except the bread in a blender until smooth. Pour the mixture into a shallow dish, dip the bread, and cook on a non-stick pan, turning once when the edges begin to brown.

Serve with fresh berries or maple syrup.





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You should try these breakfast recipes at home. It's easy to assemble, very healthy and delicious. Your family will loved this. Even your kids can help you cooking these easy recipes.

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Is there a better way to peel and devein shrimp?

Here is one way taught to me by a professional chef that I Can recommend to you.

The easiest way I know to peel and devein shrimp is to buy them already done. The problem with that is

    * They cost more money
    * They are less protected against freezing
    * There are times when you just want the shell and tail left on especially if you are going to barbecue them.

Buying Shrimp

Just so you know, almost all shrimp you buy at your local grocery store behind the glass have been frozen and defrosted for you. So why not just

wait until there is a great sale on frozen shrimp and purchase a bag to keep in your freezer. They are easy to defrost and it's great having them on hand for a quick appetizer or to use to make dinner.

Defrosting Mistake I've Made For Years

I typically defrost frozen shrimp by removing them from the bag, putting them in a bowl and running water over them. WRONG. I just learned that water should never touch the shrimp or they will lose flavor.

(And I'm not so sure shrimp has that much flavor to start with...it's all about what you cook or dip them in that makes them taste so good.)

A better idea would be to remove the shrimp you need, put them in a zip lock bag and either let them defrost in the refridgerator overnight or run them under cold water in the bag. You never want to defrost them in the microwave because you just may cook them some before you even get started.

What About the Peel and Tail?

Depending on how you are going to cook them and how you are going to present them determines whether I live them on or not. If I'm making a scampy or using the shrimp in a pasta dish, I like to remove both the peel and the tail.

Don't you just hate when restaurants leave the tail on and you don't know what to do with it. Is it polite to grab it with your fingers and what are you suppose to do with it once you bite it off?

Now if I'm going to grill shrimp, I sometimes leave the peel and tail on to keep the meat moist and then remove it just before serving or let my guests remove them. You have to be careful not to burn the shells or they can leave an unpleasant taste to the meat.

A quick and easy tip when grilling shrimp with just the tails is to wrap the tail in tin foil and remove it before serving. This will keep the tip from burning on a hot grill messing up the presentation.





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Deveining your shrimp is easy just follow these directions and you'll be ready to cook shrimp dishes.

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Raspberry Chocolate Heart Tart

Raspberries and chocolate make the perfect pairing, and they marry happily ever after in this heart-shaped pastry that's perfect for Valentine's Day.


Ingredients

    * 1 purchased refrigerated pie pastry for 9-inch pie
    * 1 cup (6 ounces) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
    * 2/3 cup NESTLÉ® CARNATION® Sweetened Condensed Milk
    * 2 teaspoons vanilla extract
    * 2 cups raspberries, rinsed and dried
    * Sifted powdered sugar

Cooking Instructions

   1. Place pastry circle with plastic removed on lightly floured surface; roll out slightly. Trim small amount of pastry away to form heart shape. Place heart on ungreased baking sheet. Turn edges under 1/2 inch; flute. Prick pastry with tines of fork.
   2. Bake in preheated 425 degree F oven for 10 to 12 minutes or until golden brown. Cool completely on baking sheet on wire rack.
   3. Microwave morsels and sweetened condensed milk in medium, microwave-safe bowl on HIGH (100%) power for 1 minute; stir. Microwave at additional 10-second intervals, stirring until smooth. Stir in vanilla extract. Spread over crust. Refrigerate for a few minutes or until chocolate is set.
   4. Arrange raspberries over chocolate; sprinkle with powdered sugar.

Servings: 8 to 10




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You should serve this to your loved ones, they will enjoy this tart and easy to make..

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Blind cooking handy hints

Hints and Tips for blind sighted beginner Chefs

If you have partial vision, buy some black and some white dishes. Place dark ingredients in white dishes and light ingredients in black dishes. The contrast makes it easier to see ingredients.

Before cooking, measure out and arrange ingredients in dishes in the order they will be needed.

Invest in a Braille labeller and label all jars of food, ingredients, etc making a note of use by date.

The intensity of your hob can be assessed if you hold your hand about a foot above. Watch your sleeve, jumper, tie, long beard or low hanging nose hair etc.

The more that your cooking experience and skills grow, the more you’ll start looking for gadgets to aid your way. This is especially useful for the visually impaired and blind. Things like; finger cutting guards, slow cooker, talking microwaves, talking scales, bread makers (My favourite toy), bread slicing guide etc. not necessities but handy so write those Xmas lists now.

Buy garlic, chilli, ginger (in fact, most herbs etc) in tubes of paste as well as getting pre-chopped veg for ease to cut out the tedium of cutting veg. You can do all that messy stuff as your skill and confidence grows.
A mandolin slicer will work well though for veg etc but try to get one that attaches to a bowl to avoid messy floor.

When peeling garlic cloves or onions you’ll find it easier if you snip the ends off first then peel.

Fed up with buying fresh garlic then only using one clove. With this tip you can buy a lorry load of Garlic and not waste a bit. Peel it all, stick it in a blender, blend to a paste and then freeze in clove size blobs in cling film. These can then be carefully transferred into a plastic sealed container, labelled and returned to the freezer.
The above tip can be utilised for many other things including ginger, sun dried tomato etc. I got this tip from a good friend (Thanks Tehmina), she also uses a blend of garlic and ginger. Don’t ask me the proportions but it’s tasty.

If a bit of an otherwise good recipe frightens you, always look for alternative methods to avoid difficulties. Things like hot fat etc may be a little un-nerving when you CAN see, but when you can't it sounds like a fire spitting, hissing dragon/serpent. Oven, microwave or grill maybe a friendlier option.

Freeze chopped leafy fresh herbs such as basil, rosemary or thyme in ice cube trays. Place chopped herbs in a bag add water to barely cover them. Shake to cover properly then pour into ice cube tray to freeze. When needing herb throw them straight into your cooking to melt.

Always read full recipe beforehand. Things may need to thaw, set, etc, so check that you’ve allowed enough time.

If you're a beginner, start with very simple recipes. As confidence grows, then and only then, move on.

Keep notes (Recipes, good ingredient brands etc) as well as recording your notes on the results on recipes you try.





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This is very nice. This tips will really help those people who loves to cook and have eye defects. Hope that many people can apply these tips.

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Cooking Tips for beginners

Pressure cooking is quite a daily routine in everyday life.

Unlike a normal cooking vessel, it is in a pressure cooker that food cooks beyond the boiling point of water that is around 1250 Celsius. Hence food cooked here is even more hygienic as more germs are killed as against the boiling point of water at 1000 Celsius.

Pressure cookers are known in different names in different industries. The first pressure cooker when invented in 1679 by Dennis Papin was known as the steam digester. Larger volumes of pressure cookers are known as canners. In hospitals to sterilize material a pressure cooker known as an autoclave is used.

Where food is concerned pressure cookers can be used only for food that has water as a part of the ingredients or a good amount of steam will be produced. For instance frying chips or for deep-frying dishes the cooker cannot be used.

The dish to prepare has to emit some amount of steam. Also as steam is locked inside the cooker the dish is cooked faster. Shredded cabbage takes only one minute, fresh beans takes around 5 minutes, rice takes 5 minutes and a whole dish of vegetable
curry takes only 20 minutes as against the 1 hour it would take on normal gas. Pressure cooker saves a lots of time, nearly 60 to 70 per cent.

Cooking Tips

# When you soak rice and urad dal for idlis and dosas, wash everything thoroughly before soaking. Later use the soaked water while grinding. If you wash rice and dal after soaking you will lose most of the vitamins.

# Excess salt in any dish can be brought down by adding diced potatoes, tomatoes or a teaspoon of sugar.

# When you are making vadas, if the batter is watery - you will have the problem of oil splattering when you fry it. Add a tablespoon of ghee to the batter and your problem will be solved.





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Pressure cookers are very helpful in making meat tender. These tips will help you do better in your kitchen.

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How to Cook Fish

The Methods

There are many common methods used to cook fish; the most popular are described below. There's one important point to make about cooking fish: leave it alone! When you place the fish in the pan or on the grill, let it cook undisturbed for 2-4 minutes before you touch it. The fish will develop a nice crust and will release perfectly when it's ready to turn.

Grilled Fish

The sturdier and fattier fish, including grouper, salmon, tuna, swordfish, and shark, grill beautifully. Make sure that your grill is very clean and oil it lightly before adding the fish. Then leave the fish alone! If the grill is properly preheated and prepared, the fish will develop a nice crust and will release when cooked. For more delicate fish fillets, using a grill basket will make grilling any type of fish much easier. Just be sure to remove the fish from the basket as quickly as possible so it doesn't stick. I like Nigella Lawson's method for cooking thinner fillets on the grill; she simply puts a sheet of heavy duty foil on the grill and cooks the fish on that. Don't cover the grill as the fish is cooking; the cover traps too much of the smoke and overseasons the flesh.

Steamed Fish

A bamboo steamer is a great investment if you like this method of cooking fish. To steam fish, place water or stock in a large saucepan and add seasoning ingredients; everything from lemons to ginger will work. Bring the liquid to a simmer, place the fish in the steamer(s) and place over the simmering water. Do not let the liquid boil; this will cook the fish too quickly and it could overcook in seconds.

Microwaved Fish

The microwave oven will cook fish very well as long as you follow a few rules. First, make sure that you rotate the fish halfway through the cooking time so the fish cooks evenly. If the fillets are of uneven thickness, fold the thinner parts under each other so the fish is about the same thickness throughout. And standing time is very important; let the dish stand on a flat surface according to the recipe so the food finishes cooking.

Broiled Fish

Broiled fish can be really delicious, especially if you season the fish well before cooking. Be sure to preheat the broiler before adding the fish. Make sure the fish is 4-6" away from the broiler and watch carefully. Thinner fillets (1/2") probably won't have to be turned over; thicker fillets (1") should be carefully turned halfway through cooking.

Roasted Fish

Baking at a high oven temperature really concentrates the flavors of fish and helps the sugars on the surface caramelize for superior flavor. Roasting is baking at temperatures above 400 degrees F. You can season the fish with just about anything you like before roasting.

Poached Fish

Fish is poached in a flavored liquid called a court bouillon. Just about any aromatic herb or vegetable can be used in the poaching liquid. There's one important rule for poaching: do not let the water boil! The liquid should be barely simmering. If the water boils the outside of the fish will overcook quickly.

Crockpot Fish

Most crockpot recipes call for adding the fish toward the end of cooking time. At high temperatures, 1" pieces of fish will cook in about half an hour. Be sure to carefully follow the recipe instructions when cooking fish in a crockpot or slow cooker.

Baked Fish

Baking is one of the easiest ways to cook fish. Just follow the recipe instructions for cooking, covering, and standing times.

Sauteed Fish

Using just a bit of olive oil and making sure to preheat the pan are the two tips for a perfectly sauteed piece of fish. Also remember to let the fish cook undisturbed for 2-3 minutes to develop a nice crust. Be sure not to crowd the fish; cook it in batches rather than overcrowd the pan. The best way to saute thin fillets is to cook over medium high heat for 2-3 minutes, then turn, cook for another minute or two, then remove the pan from heat and let the residual heat cook the fish. Cook thick fillets 5-6 minutes on the first side, then reduce heat to medium and cook for 4-5 minutes longer.

Fried Fish

Deep fried fish is usually battered, then gently lowered into 375 degree oil and cooked for about 4 minutes per side, turning once and carefully.

En Papillote

Cooking fish encased in parchment paper or foil is a wonderful way to get the best results. The paper or foil holds in the moisture, concentrates the flavor, and protects the delicate flesh. Follow the folding and cooking instructions carefully. The packets can be cooked in the oven or on the grill.



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Fish is a very healthy food and most of us have it in our table. You can do so much more than frying your fish and these techniques will definitely give varieties to your fish dish.

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Chicken Drumstick Recipes

Why are chicken drumstick recipes so good? Thanks to the bone that is left in this piece of meat, these recipes are certainly hard to beat.

Recently, there has been a trend of home cooks purchasing boneless, skinless, chicken. While this may be better for your waistline, you will probably get tired of this meat rather quickly due to a great lack of taste. Instead, purchase piece of chicken with the bone and skin still intact. Cooking anything that still contains a bone is the best way to inject lots of flavor into any dish. Since there are so many different chicken drumstick recipes out there, the best way to create your own concoction is to gain a bit of knowledge.

Unlike other cuts of this meat, the drumstick doesn’t really need to be brined prior to cooking. However, there are some chefs that will insist upon brining. If you want to create a brine for your meat, simply mix a bath of salted water, place the drumsticks inside of the bath, and soak for three hours or overnight. If you don’t want to go through this trouble, you can just skip this step. The key to really great dishes containing this piece of meat is to coat those sticks with a lot of delicious ingredients prior to cooking them.

Start with your basic breadcrumb and egg wash. Dip the meat into the eggs, then into the crumbs, then into the eggs once again. After this has been done, simply fry the meat. Or, you can marinate the meat in a bath of buttermilk, salt, and pepper for a few hours prior to dipping them in the egg wash and crumb mix. Once you figure out what kind of marinade you want to go for, the next most important thing is to get that frying pan just right. For the most part, all chicken drumstick recipes will call for a cast iron deep skillet (unless it is an oven based recipe).


While frying your meat, be careful not to splash any grease onto your skin. To avoid an accident with the frying pan, place the pieces into the oil away from your face (never place them towards you). Fill the pan half way with vegetable oil (do not use olive oil), and fry away.

Remember, the most important thing to do when it comes to any chicken drumstick recipes is to coat and fry properly. If you remember these steps, your meals should come out perfect every time.




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We should remember that thigh part of a chicken takes time in cooking because if you cook it fast there's a tendency of blood inside it unlike breast part because it cooks fast.

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Cooking technique: Zesting a lemon

Lemon zest is often called for in recipes. It also looks pretty sprinkled on top of dishes. Zesting a lemon is very simple. Any grater with small holes can be used, but a lemon zester or microplane grater (as pictured) will make the job much easier. A microplane grater can also be used for grating fresh spices such as nutmeg. Most sell for between $10 and $20 and are a good addition to the kitchen.

Method for peeled zest:

   1. Using a paring knife or vegetable peeler, remove the yellow flesh of the lemon from the white pith underneath
   2. Cut into strips or cut as the recipe dictates

Method for grated zest:

   1. Scrape the lemon against the grater
   2. Be sure not to press too hard- you only want to bright yellow flesh of the lemon, not the white pith underneath
   3. Continue zesting until all the yellow flesh has been removed or until you have enough for your recipe

Suggested uses:

Grated zest is delicious over yogurt or sprinkled on the top of a vanilla cupcake. Lemon zest strips add flavor to mulled cider.




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Adding lemon zest in your dishes brings a refreshing taste. Just scrape the yellow part of the lemon because the white part is bitter.
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Tips on Keeping Food Fresh

Following are some interesting tips on keeping food items fresh with different applications. Dry storage, refrigeration, pickling, brine, and more. Have something to add? let us know!

    * If you store half an apple in the container where you are storing a cake, the cake will retain it's freshness longer.
    * Cottage cheese will remain fresher longer if you store it upside down in the refrigerator. This slows the effects of oxidation.
    * To determine whether an egg is fresh, immerse it in a pan of cool, salted water, if it sinks then it is fresh, if it floats to the surface, throw it away.
    * To keep potatoes from budding, place an apple in the bag with the potatoes.
    * The best time to harvest fruits and vegetables for maximum flavor is in the morning.
    * Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks.
    * Place a slice of apple in hardened brown sugar to soften it.
    * What should you do with fruit with mold? Throw it away rather than simply cutting off the mold since mold on fruit goes much deeper than what appears on the fruit.
    * Mushrooms should never be soaked in water because they absorb liquid and will become mushy.
    * To keep mushrooms from discoloring, squeeze the juice of one quarter lemon onto a paper towel and wipe each cap with the dampened towel, this also helps clean the mushrooms.

Storing Potatoes

    * Store potatoes, loosely packed, in a cool dark place. Do not store in the refrigerator.
    * Avoid rinsing potatoes before storing.
    * Store in a cool, dark, dry place. A root cellar, if you have one, is the best storage option.
    * Make sure the temperature in the area is about 45 to 50 degrees F. Don't store potatoes in the refrigerator, or they will become too sweet.
    * Avoid storing potatoes with onions because, when close together, they produce gases that spoil both.
    * Store potatoes no longer than two months if mature. If they are new, store no longer than one week.
    * Check on them occasionally and remove those that have become soft or shriveled, as well as those that have sprouted.




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Cooking fresh food is more delicious and we have to make sure that everything we purchase from store is fresh to avoid diseases which comes from food.
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