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Frying a food, normally a vegetable, in fat or oil in a frying pan on a stove

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Frying a food, normally a vegetable, in fat or oil in a frying pan on a stove

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Frying food in a larger amount of fat or oil sufficient to cover it completely

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Frying food in a larger amount of fat or oil sufficient to cover it completely

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Pouring juices or melted fat over food (meat) during cooking in order to keep it moist

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Pouring juices or melted fat over food (meat) during cooking in order to keep it moist

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Using a knife to cut fruits, vegetables, and meats into different sizes

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Using a knife to cut fruits, vegetables, and meats into different sizes

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The process of cleaning cooking utensils, dishes, cutlery and other items to prevent food borne illness

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The process of cleaning cooking utensils, dishes, cutlery and other items to prevent food borne illness

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Washing Dishes

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Different Cutting Techniques

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Sauteing Onions

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Frying Schnitzel

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How to Deep Fry Foods | Kitchen Skills | Conquer Your Fear

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Let's face it: life just wouldn't be as much fun without french fries, potato chips, doughnuts, and deep-fried Oreos. So why haven't you taken a stab at preparing these gastronomic delights? If you've been holding back due to a fear of deep-frying, this video's for you.

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Basting BBQed Chicken

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Basting a Turkey - Great for Thanksgiving!

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Deep frying is very easy to do, and you can make many foods at home that you would otherwise have to buy pre-made. You can also control the amounts of sodium and fat going into your food, making it healthier than going out. Doughnuts,...

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If you want a moist, juicy turkey this Thanksgiving, basting can definitely help. Learn the technique from the experts at The Culinary Institute of America. " Watch More 'Kitchen How-Tos' Here: http://goo.gl/Nk3Ahk " Subscribe For The Latest Videos: http://goo.gl/40GaXy About: Kitchen Daily has great recipes for every meal, easy ideas for dinner tonight, cooking tips and expert food advice.

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Syd

"Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing."

Original recipe yields 24 servings

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Prep

Cook

Ready In

1. Preheat oven to 325 degrees F (165 degrees C). Place rack in the lowest position of the oven.

2. Remove the turkey neck and giblets, rinse the turkey, and pat dry with paper towels. Place the turkey, breast side up, on a rack in the roasting pan. Loosely fill the body cavity with stuffing. Rub the skin with the softened butter, and season with salt and pepper. Position an aluminum foil tent over the turkey.

3. Place turkey in the oven, and pour 2 cups turkey stock into the bottom of the roasting pan. Baste all over every 30 minutes with the juices on the bottom of the pan. Whenever the drippings evaporate, add stock to moisten them, about 1 to 2 cups at a time. Remove aluminum foil after 2 1/2 hours. Roast until a meat thermometer inserted in the meaty part of the thigh reads 165 degrees F (75 degrees C), about 4 hours.

4. Transfer the turkey to a large serving platter, and let it stand for at least 20 to 30 minutes before carving.

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My review

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Syd "Simple, perfect roast turkey just like grandma used to make. Seasoned with salt and pepper, and basted with turkey stock, the flavors of the turkey really stand out. Stuff with your favorite dressing." Original recipe yields 24 servings 1 Serving Servings Per Recipe: Amount Per Serving * Percent Daily Values are based on a 2,000 calorie diet.

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Linda Olar

"This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!"

Featured in Allrecipes Magazine - Subscribe!

Original recipe yields 8 servings

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Prep

Cook

Ready In

1. Heat oil in a deep fryer to 365 degrees F (185 degrees C). Rinse fish, pat dry, and season with salt and pepper.

2. Combine flour, garlic powder, paprika, 2 teaspoons salt, and 2 teaspoons pepper. Stir egg into dry ingredients. Gradually mix in beer until a thin batter is formed. You should be able to see the fish through the batter after it has been dipped.

3. Dip fish fillets into the batter, then drop one at a time into hot oil. Fry fish, turning once, until both sides are golden brown. Drain on paper towels, and serve warm.

Read all reviews

My review

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Linda Olar "This is a great beer batter fish recipe, and is very easy to do. We often fish all day with friends, and then cook the fish afterwards out on deck. Yummy and great!" Featured in Allrecipes Magazine - Subscribe!

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Learn how to cut using different techniques

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Cuts of Vegetables- By Vahchef @ vahrehvah.com

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Welcome to your new skill set. In this guide, you're going to learn the best ways to choose knives, take care of them, and cut almost anything (without cutting yourself). These aren't necessarily the knife skills that aspiring chefs learn at cooking school; they are the skills that we, as home cooks, consider the easiest and quickest routes to the food we want to cook.

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Roasted Double Hatch Chile Pineapple Salsa Recipe

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Roasted Double Hatch Chile Pineapple Salsa Recipe

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A recipe testing your knife skills

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Sweet summer pineapple blended with smoky Hatch Chile powder and roasted fresh Hatch Chiles, this salsa is fantastic with burgers, over fish, on a chip or with a spoon! I write about Hatch Chiles every year when their long awaited season arrives, and it's one of the most beautiful times of the year! My friends at Melissa's Produce get the season started for me with lovely bundle these special chiles on my doorstep. (Thank you, Melissa's!)

This lovely Hatch Chile season I'm starting you out with one of my favorite, new salsa recipes. This salsa is so delicious that I ate half of it with a spoon (no joke)! The other half went into an incredible turkey burger that I'm sharing with you in a few days. (Stay tuned!) In the meantime, don't miss out on Hatch Chile Season 2016 ! The season goes through September, and here's a list of places all across the country where you can buy your chiles AND have them roasted for you!

Why are Hatch Chiles so special you ask?

Simple . . . Hatch Chiles are a prized New Mexican chile that are grown in the Mesilla Valley, just north of Las Cruces, where the sunlight is intense and and the nights are cool. This climate combination results in a chile that has a wonderful earthy flavor, with a subtle sweetness and kick to it.

Hatch chiles are one of the few chiles where hot, medium and mild can be determined, even though they all look the same. They should be labeled as such in stores - if they're not, ask the produce department if they know, and if they don't, ask them to cut into one for you. They can be very, very hot - or not at all.

Roasted Double Hatch Chile Pineapple Salsa Recipe

1 1/2- pounds about 6 mild Hatch Chiles, roasted, peeled, seeds removed and finely chopped (Here's How to Roast & Peel Peppers)

1 1/4 cup finely chopped fresh pineapple Here's How to Cut a Pineapple

2 tablespoons finely chopped fresh cilantro washed & dried

1 tablespoon finely chopped fresh basil washed & dried

sea salt freshly ground black pepper and granulated sugar to taste (Here's How to Season to Taste)

1. Combine the roasted Hatch Chiles, pineapple, onion, cilantro, basil, oil and Hatch Chile powder in a medium-sized mixing bowl. Mix to blend, and then season to taste with salt, pepper and sugar. ( Here's How to Season to Taste.)

2. You can serve this right away, or for best results, let it sit for at least an hour, so the flavors blend together.

You can use any strength of Hatch Chiles you like -- mild, medium or hot.
To save time, you can use pineapple canned in its own juice.

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Roasted Double Hatch Chile Pineapple Salsa Recipe | weekend recipes

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Jump to Recipe Print RecipeSweet summer pineapple blended with smoky Hatch Chile powder and roasted fresh Hatch Chiles, this salsa is fantastic with burgers, over fish, on a chip or with a spoon!I write about Hatch Chiles every year when their long awaited season arrives, and it's one of the most beautiful times of the ...

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Sanitizing the Counter

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Basic Food Safety: Chapter 5 "Cleaning and Sanitizing" (English)

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Cleaning ones' hands for the purpose of removing soil, dirt, and microorganisms

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Cleaning ones' hands for the purpose of removing soil, dirt, and microorganisms

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Washing Hands

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How Germs Spread | Explaining the Science for Kids

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How to Wash Your Hands

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Get Sauteed Vegetables Recipe from Food Network

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Cooking of meat or vegetables coated in oil, by dry heat, typically in an oven at a high temperature (400 F or higher), sometimes followed by lower heat to cook the inside of the food

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Cooking of meat or vegetables coated in oil, by dry heat, typically in an oven at a high temperature (400 F or higher), sometimes followed by lower heat to cook the inside of the food

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Mixing ingredients (usually a fat and sugar) until light and somewhat fluffy; blending and adding air

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Mixing ingredients (usually a fat and sugar) until light and somewhat fluffy; blending and adding air

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Beating ingredients with a wire whisk or electric mixer to incorporate air and increase volume. Results in a very light, fluffy texture

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Beating ingredients with a wire whisk or electric mixer to incorporate air and increase volume. Results in a very light, fluffy texture

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Removing the outer covering of a food, usually a fruit or vegetable, and often a thicker layer than when peeling

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Removing the outer covering of a food, usually a fruit or vegetable, and often a thicker layer than when peeling

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Soaking of food (usually meat/fish) in a sauce (called a marinade), typically made of oil, vinegar, spices, and herbs, for a period of time to add flavor or soften it 

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Soaking of food (usually meat/fish) in a sauce (called a marinade), typically made of oil, vinegar, spices, and herbs, for a period of time to add flavor or soften it 

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Roasted Potatoes

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Creaming Butter & Sugar

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Working dough/paste with the hands to mix ingredients and add strength to final product

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Working dough/paste with the hands to mix ingredients and add strength to final product

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A food, usually a vegetable or fruit, is scalded in boiling water, then removed after a brief time and plunged into iced water or placed under cold running water to halt cooking (usually to retain flavour, colour, texture, and nutrients)

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A food, usually a vegetable or fruit, is scalded in boiling water, then removed after a brief time and plunged into iced water or placed under cold running water to halt cooking (usually to retain flavour, colour, texture, and nutrients)

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To see the full post and more tips, please visit our site: http://www.thekitchn.com/how-to-roast-any-vegetable-101221?utm_source=youtube&utm_medium=social&utm_campaign=managed For more tips, tricks, and inspiration on cooking and eating at home, be sure to subscribe to our channel: www.youtube.com/thekitchn.

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Tips & Tricks

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Many cookie recipes call for creaming butter and sugar together.

Creaming simply means mixing your butter and sugar together until they are well blended, leaving you with a fluffy, light yellow mixture. (Read more definitions for baking terms here.)

Naturally, baking elves out there want practical tips for this important step in baking homemade cookies. Here are a few!

Baking Tip #1: Know Why Creaming Butter is Important

To be technical about it, creaming butter builds small air pockets. As you beat the butter or margarine with an electric mixer or a spoon, the movement allows in tiny pouches of air. Meanwhile, the butter's mass is interspersed with the sugar crystals, setting up the dough structure.

The air pockets give room for the leavening agent (like baking soda or baking powder) to work its magic and expand. In other words, when you cream properly, cookies rise.

You simply need to be careful to not over mix when creaming butter. But more about that in a bit.

Baking Tip #2: Soften Butter Before Creaming

Before mixing your cookie recipe, set the butter (or margarine or shortening) out on the counter for at least an hour or until it becomes room temperature. You may even want to consider setting it out over night. For instance, if you know you will bake cookies in the evening, set out the butter in the morning or after lunch.

Butter will not spoil if left out on the counter for even days at a time.

How can you know if butter is ready to be creamed? It should feel soft, but not warm or gooey. Poke it with your finger. If the pressure leaves a slight indentation in the butter, it's ready to go.

Baking Tip #3: How to Cream Butter and Sugar By Hand

Slice the butter into cubes. Set cubes into a mixing bowl.

Use a wooden spoon to beat the butter in a circular motion until it is a soft, smooth mass.

Add sugar to the butter, using the tines of a fork to incorporate the two ingredients together.

Stir the butter and sugar together with a wooden spoon in a circular motion until well-blended (fluffy and light yellow, with a ridged surface), continually scraping the sides of the bowl.

Baking Tip #4: How to Cream Butter and Sugar with a Mixer

Slice the butter into cubes. Set cubes into a mixing bowl.

Set the mixer on low to beat butter until cubes are combined into a soft, smooth mass.

Set the mixer on medium and beat butter for about 1 ½ minutes. Use a rubber spatula to scrape the bowl.

Add the sugar gradually, continuing to beat the mixture on medium speed for about 5-7 minutes until it is well-blended (fluffy and light yellow, with a ridged surface.) Scrape the bowl often.

Baking Tip #5: Know What "Well-Blended" Creaming Looks Like
Be on the lookout for three indications that butter and sugar are well blended.

1. The butter nearly doubles in mass. This gives the appearance of fluffiness.

2. The butter-sugar combination has lightened to a yellowish-white color.

3. The surface of the mixture forms tiny ridges or peaks.

Baking Tip #6: Don't Over Mix (Over Cream) Butter and Sugar

If you get too excited about creaming and over mix, then the butter and sugar separate.

When the butter and sugar separate, that means fewer to no air pockets in the dough. Fewer air pockets means the leavening agent has less room to expand. The cookies cannot rise ... and will be flat.

You'll recognize over-mixed butter and sugar when the texture of the mixture becomes grainy or even coarse. You can prevent over mixing a few ways:

Make sure you beat the butter by itself until it is soft and smooth.

Add the sugar after the butter has begun to expand in mass.

Scrape the mixing bowl often. This allows you to pause and look at the mixture to make sure you're not over mixing. Scraping also allows the butter and sugar to be mixed together consistently.

More Cookie Baking Tips from The Elf Baking cookies at a high altitude ... How to melt chocolate chips ... How to melt chocolate wafers in the microwave ...Baking tips for jumbo cookies ... Chewy oatmeal cookie recipe baking tips ...Tips for using food coloring in cookie dough ...How to make drop cookies: baking tips and hints ...Tips for making peanut butter kiss cookies (of all types) ...How to keep marshmallows fresh after you've opened the bag ... What chocolate substitutions can I make in cookie recipes? Kinds of baking pans to use when baking cookies ... Baking sheets: how to choose them for baking cookies ... Tips for cutting bar cookies and brownies cleanly and evenly ...How to cut brownies with cookie cutters ...13 Baking Tips for Making Rice Krispie Treats ...Return from Creaming Butter and Sugar to The Cookie Elf home

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Creaming Butter and Sugar: Practical Baking Tips

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Many cookie recipes call for creaming butter and sugar together. Creaming simply means mixing your butter and sugar together until they are well blended, leaving you with a fluffy, light yellow mixture. (Read more definitions for baking terms here.) Naturally, baking elves out there want practical tips for this important step in baking homemade cookies.

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"Creaming" butter and sugar is one of the most fundamental and important steps in baking. But do you know exactly how it should be done to make the lightest, most tender baked goods? Learn the perfect technique for creaming butter and sugar in our tip video and see how the finished result should look.

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When Nancy and I were little, our favorite time of the year was Christmas (okay, it still is). Our mom would begin baking two weeks before Christmas to make sure she got everything done. One of the first things she would make was sugar cookies. We would sit around the table, listen to Christmas Carols, and frost cookies. Nancy and I have continued that tradition. We have gone through many different recipes. Some didn't taste good, but held their shape. Some were delicious, but spread so much you couldn't tell what it was. We finally found the best sugar cookie recipe. It's delicious and keeps the shape of whatever cookie cutter you use. Sugar cookies used to be Christmas only for us, and now we use them all year long.

How to Make the The Best Sugar Cookie Recipe:

Ingredients:

2 cups (or 4 sticks) Sweet Cream Salted Butter

2 cups Sugar

2 Eggs

2 tbsp. Vanilla

4 tsp. Baking Powder

6 cups Flour

Add the 4 sticks (2 cups) of butter and 2 cups of white sugar to your mixer. A word about the butter, we use Sweet Cream Salted Butter when we are baking and I think it tastes great with these sugar cookies too. The butter needs to be softened but still cold. A prime culprit for dry sugar cookie dough is butter than is too warm and soft. I let the butter sit out on the counter for just under an hour before I start making the cookies - this seems to be the perfect amount of time for me. The butter is still cold to the touch but you can press into the stick with your fingers. In the past, when in a rush, I have softened the butter in the microwave but inevitably the dough that I get is on the "crumbly" side.

Cream the butter and sugar until it is completely mixed. Do not over-mix.

Add 2 tablespoons of vanilla and 2 eggs and mix until completely incorporated. I know that sounds like a lot of vanilla but this recipe needs a little extra moisture and the cookies will taste great.

Add 4 teaspoons of Baking Powder and mix.

Then mix in the 6 cups of flour two cups at a time.

This is what the dough should look like after you have added the 6 cups of Flour. The flour should be completely incorporated and the dough should be firm but not dry or crumbly. If the dough seems drier than this, add a tiny bit of vanilla or milk and mix again. You do not need to chill this dough before cutting out the cookies. In fact, the cookies come out best if the dough hasn't been chilled.

A reader mentioned that she uses Powdered Sugar instead of flour to roll out the cookies. We tried it and it is an amazing tip! The cookies stick a bit to the cookie sheet with the powdered sugar but do you eliminate that powdery sheen of flour that you get when you roll out cookies using flour.

Roll a handful of the dough out on a prepared surface until it's about 3/8″ thick and cut out shapes with a cookie cutter.

Bake at 350 degrees for 6-8 minutes depending on the size of the cookie. Do not over-bake! We like thicker sugar cookies so they will hold a good amount of frosting. If you make your cookies on the thick side like we have done in the pictures here, you should cook them 7-8 minutes but no longer. They might not look done to you but they are. Take them out of the oven. You don't want them to start browning around the edges the way you would with Chocolate Chip Cookies for example. Over-baking is the prime culprit if you feel your sugar cookies seem dry. If you roll out thinner cookies, or use smaller cookie cutters than the ones we have used here, you should only bake the cookies 6 or 7 minutes.

This recipe will make quite a bit of cookies but the actual number depends on the size of the cookie cutters you are using. Using these large-ish cookie cutters, we made 36 cookies. If you only need a couple dozen cookies, you can cut this recipe in half.

Let your cookies cool and then they are ready for frosting. We use our Best Buttercream Frosting recipe with these Best Sugar Cookies. The frosting is easy to color and tastes so delicious and yummy on these Sugar Cookies.

The Best Sugar Cookie Recipe

If you want to stay up-to-date on all our posts, Follow Two Sisters Crafting on Pinterest !
Follow Two Sisters Crafting's Cookies Board on Pinterest. Pinterest Inspiration: Pinterest Inspiration

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When Nancy and I were little, our favorite time of the year was Christmas (okay, it still is). Our mom would begin baking two weeks before Christmas to make sure she got everything done. One of the first things she would make was sugar cookies.

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Whipping   Cream

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How to Make Whipped Cream - Gemma's Bold Baking Basics

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Devo - Whip it lyrics: crack that whip give the past the slip step on a crack break your momma's back when a problem comes along you must whip it before the cream sits out too long you must whip it when something's going wrong you must whip it now

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If your lemon meringue pie comes from powder in a box, STOP! A fantastic homemade lemon meringue pie, made completely from scratch, tastes much better and is actually just as easy to prepare.

Here's one for the lemon lovers. Made completely from scratch, just like Grandma used to make. No artificial anything here! So much better than those artificial powder pretenders. Reminds me of Sunday suppers while growing up.

A homemade lemon meringue pie is a good reason to perfect your pastry making technique too. I always recommend that beginner bakers start with pastry pie shells before moving on to two crust filled pies.

You will get a better feel for working with the the dough and likely have more success in getting a flaky pastry if you practice with making pie shells for filled or custard pies first. Perfect your flaky crust technique here and then move on to two crust fruit pies when you are more comfortable with pie pastry.

Like this recipe?

You'll find many more like this in our Cakes and Pies Category and even more indulgent recipes in our Desserts Category .

To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow .

You may also want to check out this popular lemon recipe!

If your pie comes from powder in a box, STOP! A fantastic homemade lemon meringue pie, made completely from scratch, tastes much better and is actually just as easy to prepare.

For the Pastry. Sufficient for two 10 inch pie shells.

1. Using a food processor or a pastry blender cut cold butter into flour and salt until mixture resembles a coarse meal. Small pieces of butter should still be visible.

2. Pour cold water over the mixture and work in by tossing with a fork until dough begins to form. Use your hands as little as possible and work the dough as little as possible.

3. Divide dough into 2 balls, flatten into 2 rounds, wrap in plastic wrap and place in the refrigerator to rest for a minimum of 20 minutes. You can freeze the second round for another time.

4. You can make your dough the previous day but make sure you take it out of the fridge for 10 minutes to warm slightly before rolling out.

5. Roll the dough into a 12 inch round and place in the bottom of a 10 inch pie plate.

6. Trim and flute the edges as desired. Poke a few holes in the bottom of the pastry shell, rest in the refrigerator for an additional 20 minutes before baking at 400 degrees F for 12 - 15 minutes or until golden brown.

7. Cool completely before adding the filling.

1. In a medium saucepan, combine corn starch, cake flour, sugar and salt. Pour in water and stir constantly over medium low heat until mixture comes to a slow boil.

2. Remove the pan from the heat and reduce the flame to low.

3. Pour about a cup of this mixture onto the slightly beaten egg yolks while whisking constantly.

4. Pour the egg mixture back into the rest of the other mixture in the pot, whisking constantly.

5. Return to the stove and cook for an additional 3 minutes stirring constantly.

6. Remove from heat and stir in lemon juice and lemon rind.

7. Finally whisk in your butter one tbsp at a time.

8. Pour the filling into the baked and cooled shell. Let stand for a few minutes while preparing the meringue.

1. Whip egg whites, vanilla, salt and cream of tarter to soft peaks.

2. Very gradually add the sugar while continuing to beat the egg whites.

3. Dollop in heaping tablespoonfuls onto pie. Gently spread over the filling, making sure that the meringue touches the crust all the way around the pie. This will help to prevent the meringue from shrinking.

4. Bake in a 325 degree F oven for about 20 to 25 minutes or until the meringue is well browned. Cool pie thoroughly in the refrigerator before serving.

5. Dip a sharp knife in cold water to help with cutting the pie into slices and clean the knife with paper towel between cuts.

In reviewing the comments and following up with some people who had issues with this recipe, please note that you should not attempt to make any substitutions. At the end, when it says to add the butter, ONLY REAL DAIRY BUTTER will work. Many people have reported using margarine, even the tub of spreadable margarine. That is the road to sure disaster. Butter means butter.

- The amount of lemon juice is often asked about online and in emails. I get about 1/4 cup of lemon juice out of 2 lemons. For safety sake don't add more than that. The lemon flavour comes mostly from the zest anyway. The juice just gives it a little tangy flavour. -Be sure to cook the base enough before adding the juice and butter. Use a silicone spatula to scrape the bottom as you stir, so that the mixture will not burn, but it has to be as thick as possible as is shown in the photo.

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

The Very Best Homemade Lemon Meringue Pie

* Percent Daily Values are based on a 2000 calorie diet.

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Homemade Lemon Meringue Pie - old fashioned & scratch made!

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Here's one for the lemon lovers. Made completely from scratch, just like Grandma used to make. No artificial anything here! So much better than those artificial powder pretenders. Reminds me of Sunday suppers while growing up. A homemade lemon meringue pie is a good reason to perfect your pastry making technique too.

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Paring a Fruit

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Marinating Beef

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A paring knife is a kitchen essential for the home cook. Use this knife to cut away (pare) skins from vegetables or fruits so you can prepare all kinds of savory and sweet recipes. Follow simple steps to peel the skin off an apple, perhaps as the first step on your way to a mouthwatering homemade pie!

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This diamond apple is very simple to make, just remember to take your time with the knife, and do not cut to deep. Good Luck. 1st. Wash the apple and scrub it to get rid of all the dirt.

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Infuse your next meal with flavour. Learn how easy it is to make your own marinade, and how to use it safely. Lock in your favourite flavours, and get your MAPLE LEAF PRIME™ NATURALLY* Boneless Skinless Chicken Breasts ready for the grill. *Canada's leading brand of chicken.

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This is a simple but magical beef steak marinade that truly tenderises and infuses the steak with flavour, transforming good value steaks into "wow!". It injects enough flavour that the steak can be eaten plain without sauce or even butter but does not overpower the flavour of the beef, which would be a travesty!

Use this beef steak marinade when you aren't splurging on prime-grade steaks. It works great on any cut of beef suitable for grilling!

I got a hankering for a big, juicy steak.

As it happened, last Friday was abnormally warm considering it's the middle of winter - 25C/ 80F. Perfect grilling weather. So I tottered into my local village (breaking in new heels), planning to go all out and get a thick top-of-the-line 45 days dry aged Rib Eye. Tied Dozer up outside the butcher and went inside.

As I eyed off the steaks, I heard a pathetic wail from outside. Yes, Dozer. Wailing because I'm inside with all the juicy meat and he's tethered to a pole.

One little howl and he draws a crowd like moths to a flame. Patting and consoling, cooing to him.

He's pathetic.

But it worked. Because I paused. And realised that it would be inevitable that I would cave and give him some steak because he's been somewhat depressed lately, being sidelined due to injuries.

And there was no way I was sharing a prime grade rib eye with him.

So I got a normal T-Bone. And decided to doll it up with a marinade. 😉

The Serious Stuff About Steaks & Marinades

Now that I've had my moment of Dozer fawning, I can get down to business!

Fact: Steaks are like wine - the more you spend, the better they are. Juicier, more flavour, more tender, no random bits of sinew throughout.

Fact: Steak Marinades can make steaks more tender and inject flavour into them. So you can seriously transform an every day beef steak into something that tastes as good as a premium cut (in my humble opinion).

Fact: It's easy to make marinades that infuse flavour into meat. But it's harder to make marinades that enhance without adding too much flavour into the steak. You want the steak to taste mainly of (gasp, shock horror!) BEEF. Not overwhelmed by marinade flavour.

Fact: Many beef steak marinades will flavour but won't actually tenderise meat. In order to tenderise beef steak, you need either a tenderising ingredient (typically something acidic) and/or salty liquid to act as a brine to retain moisture. I use both. Soy sauce as the brine element and balsamic vinegar as the tenderiser. So there's a double effect - tenderising PLUS keeping the beef plump and juicy. 🙂

I promise you, this Beef Steak Marinade makes the beef so juicy and adds enough flavour that you do not need a sauce or mustard on the side.

But because steaks are a bit of a treat in my world, I couldn't resist going all out and making a little herb butter to accompany the steak.

Oh - and baked potatoes. And grilled corn. (And a few sad stalks of asparagus I dug out from the bottom of the fridge).

Who's in the mood for a STEAK DINNER now? 🙂 - Nagi x

Save this Beef Steak Marinade to your GRILLING Pinterest Board!
And let's be friends on Pinterest so you can see all the delicious recipes I'm pinning!
1. Choosing steak: Use this for any good value grilling cut of steak, not prime cuts. Typically, most steak cuts purchased in supermarkets are what I would consider good value steaks. Basically, the more you pay, the better the steak!

And remember, it's not just the steak cut that determine quality. There are different grades for the same cut of steak. Rib Eye at my butcher costs almost twice as much as it does at the supermarket. I would never marinade the one from the butcher!

Make sure you use a GRILLING steak. Any cut of steak suitable for grilling is great for this.

2. Soy sauce - use an all purpose, normal soy sauce. I use Kikkoman. Do not use light soy sauce (too salty), tamari or dark soy sauce (too much flavour)

3. The cook time for steaks differs drastically depending on size, thickness, and denseness of the beef. I used 400g/14oz t-bone steaks that were about 2.5cm / 1" thick. For medium rare (edging on rare which is how I like it), it was 2 minutes on each side in a stinking hot skillet.

It's better to under than over cook steaks. You can pop the steak back in the skillet if it's a bit rare for your taste, but you can't undo and overcooked steak!

4. Herb butter: 100g / 1 stick unsalted softened butter, 3/4 tsp salt, 1/4 cup finely chopped fresh herbs (I use any combo of parsley, thyme, oregano, dill chives. Use rosemary sparingly, basil can go brown so I don't use it, sage and tarragon are a bit distinct for my taste). Mix together, place on baking paper to form a log. Roll up then twist ends tightly repeatedly until it forms a neat log. Refrigerate until firm, cut to serve.

5. Nutrition per serving for a 400g/14oz T-bone steak (~300g/10oz exc bone), excluding herb butter.

LIFE OF DOZER - We shared one steak. The homeless man at the dog park got the other. He really enjoyed it too!?

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This is a simple but magical beef steak marinade that truly tenderises and infuses the steak with flavour, transforming good value steaks into "wow!". It injects enough flavour that the steak can be eaten plain without sauce or even butter but does not overpower the flavour of the beef, which would be a travesty!

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Kneading Dough

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For your next pizza night at home, make Bobby Flay's homemade Pizza Dough recipe from Food Network, and finish it with your favorite toppings.

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Everyone seems to have a favorite playdough recipe, and many old favorites have been included here. Some require cooking and some don't; some are meant to be eaten and some are not. Choose the recipe that best suits your needs and the ingredients you have on hand. Store playdough in a covered container or Ziploc bag. If it sweats a little, just add more flour. For sensory variety, use playdough warm or cool as well as at room temperature.

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How to Make Playdough | Homemade Playdough Recipes - FamilyEducation

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Everyone seems to have a favorite playdough recipe, and many old favorites have been included here. Some require cooking and some don't; some are meant to be eaten and some are not. Choose the recipe that best suits your needs and the ingredients you have on hand.

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Blanching Green Vegetables

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Making salsa or another tomato product?...

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This video shows how to blanch and peel tomatoes. This basic task is a 'must know' for anyone who cans tomatoes or any kind of tomato based sauce.

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I pride myself on being a professional snacker. How do you become one? By eating a lot, a lot of snacks. However since my love for snacking is so deep, I always try to make sure that I make the healthiest choices possible when picking what to munch on.

This homemade salsa recipe is must-try. Who knows you might fall in love with it so much that you will also become a professional snacker like me. Hehe.

I love me some fresh salsa. It's probably one of my favourite dips (next to hummus and guacamole). If you've ever been to a Mexican restaurant, you might have tried Pico de Gallo or Salsa Fresca. It's also known as "mild salsa" since it's less spicy compared to other types of salsa that might set your mouth on fire (I have to admit I like those too). This is exactly what we will be making today.

This recipe has become one of my go-to snacks because a) it takes less than 10 minutes to make, b) it's really delicious and c) it's incredibly versatile. Like I mentioned in the video, there are 2 ways you can prepare mild salsa. You can either chop everything using a knife or process the ingredients in a food processor for a more liquidy (is that a word?) result.

I personally prefer the chop-by-hand method because I like my mild salsa chunky. The only time I would use the food processor is if I want to turn the salsa into a cold soup (more about it later).

Freshly Made Salsa + Crackers = ♡

I always get asked what kind of crackers/chips I eat with dips. There is only one possible answer: Mary's Crackers from Mary's Gone Crackers. I am obsessed/in love/can't picture my life without them. I quit eating gluten about a year ago and to date I haven't found any gluten-free crackers that taste better than Mary's Crackers. P.S. I'm not paid to say any of this, I just really, really love them.

But remember how I said that this salsa recipe is really versatile? Well that's because you don't have to eat it only as a snack, you can easily incorporate it into your other meals. Here are a few suggestions:

Breakfast: Add salsa to scrambled eggs or tofu.

Lunch: Process salsa in a food processor to make yummy cold soup.

Dinner: Add salsa as a side.

So what is this cold soup that I keep talking about? Like I already mentioned, I prefer my salsa chunkier. I did attempt to eat the processed salsa as a dip a few times, but it just didn't work for me. It reminded me too much of a soup. Since I was left with a large jar of liquidy (again not sure if this word exists) salsa each time, I didn't want to waste it. So I ate it as a soup. And boy did I grow to love it.

To make the soup, I pour myself a large bowl of the salsa processed in a food processor, add some diced vegetables (I like cucumber, celery, tomatoes and avocado) and adjust the seasoning if needed. It's so delicious and refreshing, especially on hot summer days. Promise me to give it a try!!

Easy Homemade Salsa Recipe

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I pride myself on being a professional snacker. How do you become one? By eating a lot, a lot of snacks. However since my love for snacking is so deep, I always try to make sure that I make the healthiest choices possible when picking what to munch on.

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To cook gently over very low heat in barely simmering liquid just to cover.

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How to Make Perfect Poached Eggs - 3 Ways | Jamie Oliver

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To brown the surface of meat by quick-cooking over high heat in order to seal in the meat's juices.

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To brown the surface of meat by quick-cooking over high heat in order to seal in the meat's juices.

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Decadence is what makes eggs Benedict a star of the brunch table To get there, order and timing are key First, you'll want to make your hollandaise

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Real Simple Cooking Solutions: How to Sear Meat Properly Video

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The outer, colored part of the peel of citrus fruit.

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The outer, colored part of the peel of citrus fruit.

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When you want to add a zingy, sweet citrus flavor to food, the juice is good, but the zest is even better. It has natural oils that will impart way more flavor than you'll get from juicing. Plus, sometimes all you need is a little bit.

So whether you're working with lemons, limes, oranges, or any other citrus fruit, there are four easy ways to get your hands on some zest.

Four Ways to Zest Citrus

There are four different kitchen tools that can be used to zest citrus fruits: a microplane, citrus zester, vegetable peeler, or paring knife. The choice about which tool to use is entirely up to you. It all depends on how you plan to use the zest and your personal preference.

For finely grated zest that melts into a pound cake or batch of cookies, a microplane produces the best results. If you'd like a pretty garnish for your cocktail glass, then a citrus zester will give you a little curlicue. On the other hand, if appearance and size don't matter, a simple paring knife or peeler will get the job done just fine.

The Most Important Rule of Zesting

No matter which type of citrus you're working with or method you use, there is one universal rule that will always apply: Remove just the thin, colored skin, or zest, of the fruit. Always leave behind the soft, white pith that lies underneath. The pith has a bitter, unappealing taste that you simply don't want to include.

Removing just the right amount of zest without picking up any of the pith can be tricky, but it gets easier the more times you do it. It depends on the type of tool you're using, as well as the amount of pressure you apply.

Ways to Use Citrus Zest

Finely grated zest from a microplane: Use in batters and doughs, and other times you want the zest to melt into the dish.

Curly zest from a citrus zester: Use for cocktail garnishes and for candied citrus decorations.

Large pieces of zest from a peeler or knife: Use for rimming cocktail glasses and cocktail garnishes, and also for infusing things like oils or sugar syrups.

How To Easily Zest Lemons, Limes, and Oranges

What You Need

Citrus zester
Vegetable peeler
Paring knife
Microplane
Cutting board

Instructions

1. Wash the fruit: Wash and thoroughly dry the fruit before zesting.

2. Using a citrus zester: Use moderate pressure to drag the sharp-edged side of the tool down the fruit. This tool produces long, thin, curly strips of zest that are ideal for garnishes.

3. Using a Microplane: Over a cutting board or plate, hold the Microplane in one hand, and use a downward motion and moderate pressure to drag the citrus against the blades of the Microplane. Turn the fruit as you go, removing just the colored portion of the skin. The zest will gather in the groove underneath the Microplane. This tool produces finely grated zest for mixing into batters and doughs.

4. Using a vegetable peeler: Using moderate pressure, so as not to remove any pith, drag the peeler down the citrus fruit, from top to bottom, or around the fruit. This makes large pieces of zest, perfect for infusing oils or sugar syrup. For smaller pieces of zest, slice into thin strips or mince into pieces with a knife.

5. Using a paring knife: Be sure the knife you're using is sharp. Carefully cut into the skin and slide the knife around the fruit, between the zest and the pith. Like the peeler, a paring knife gives you large pieces of zest. For smaller pieces of zest, slice into thin strips or mince into pieces with a paring knife.

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How To Easily Zest Lemons, Limes, and Oranges

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When you want to add a zingy, sweet citrus flavor to food, the juice is good, but the zest is even better. It has natural oils that will impart way more flavor than you'll get from juicing. Plus, sometimes all you need is a little bit.

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YourProduceGuy shows you how to zest citrus, starting with these delicious organic meyer lemons. You can use the zest for a lot of things and there's several ways to zest as well. So lets get zesting! You can order your own Meyer Lemons from Lemon Ladies Orchard at the website below.

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To mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food mill.

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To mash or grind food until completely smooth, usually in a food processor, blender, sieve, or food mill.

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Making a pumpkin pie for the holidays? Try making your own pumpkin puree! Get more videos and recipes at http://pauladeen.com

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When we crave foods that are hearty and satisfying, pureed vegetable soups fit the bill on both counts. Pick your vegetable -- almost any will do -- and before you know it, you'll be dipping a spoon in a comforting, creamy bowlful that's surprisingly low in fat and calories.
Source: Everyday Food, January/February 2008

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Ingredients

Directions

1. 1. In a large Dutch oven or pot, heat oil over medium. Add onion. Season with salt; cook, stirring occasionally, until softened, 5 to 7 minutes.

2. Add vegetable, broth, and enough water (4 to 5 cups) to cover. Bring to a boil; reduce heat to medium, and simmer until vegetable is tender, about 20 minutes.

3. Working in batches, puree broth and vegetables in a blender until smooth, transferring to a clean pot as you work. To prevent spattering, fill blender only halfway, and allow heat to escape: Remove cap from hole in lid, and cover lid firmly with a dish towel. Adjust soups consistency with a little water if necessary. Season with salt, pepper, and lemon juice to taste.

Cook's Notes

Pick Your Vegetable:

Parsnip: 2 1/2 pounds, peeled and cut into 1-inch chunks.

Carrot: 2 1/2 pounds, peeled and cut into 1-inch chunks.

Broccoli: 2 pounds, cut into florets, stalks peeled and cut into 1/2-inch chunks, plus 1 baking potato, peeled and cut into 1-inch chunks.

Celery Root: 2 pounds, peeled and cut into 1-inch chunks.

Beet: 2 pounds, peeled and cut into 1-inch chunks.

Mushroom: 20 ounces button mushrooms, trimmed and quartered, plus 1 baking potato, peeled and cut into 1-inch chunks.

Butternut Squash: 3 pounds, peeled, seeded, and cut into 1-inch chunks.

Cauliflower: 2 1/2 pounds, cored and cut into florets.

Celery: 2 pounds celery, cut into 1-inch-thick pieces, plus 1 baking potato, peeled and cut into 1-inch chunks.

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Preparation

1. Peel carrots and cut into fine julienne. Place in a medium bowl.

2. Put shallot, lemon juice and garlic in a small bowl. Stir in olive oil and season with salt and pepper.

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