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Tips and Techniques for Cooking Rice
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By Janice Faulk Duplantis
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In spite of its long history and worldwide popularity, many people today are uncertain about cooking rice for fear of inconsistent results. This article briefly discusses the benefits of including rice in a healthy diet and offers an array of tips and techniques for successfully preparing and safely storing rice.
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How to Buy, Store and Prepare Potatoes
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By Janice Faulk Duplantis
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No doubt about it...the beloved potato is clearly the most popular vegetable in the United States. Potatoes easily adapt to many flavors and methods of cooking. This article defines the characteristics and the best uses of some well-known potato varieties, how to choose and store potatoes and several basic ways to prepare potatoes without any or a minimum of added ingredients.
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How to Make an Omelet
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By Janice Faulk Duplantis
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Eggs are high-quality protein and are reasonably priced. They lend themselves to an endless number of flavor combinations and are the basis of a large variety of wonderful dishes. The omelet (sometimes spelled 'omelette') is one such dish and this article will discuss basic techniques and tips for preparing an omelet.
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The Scoop on Soup
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By Janice Faulk Duplantis
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'Soup' is a basic term used to describe a liquid food made from any combination of vegetables, fruit, meat and/or fish cooked in a liquid. This article will discuss some of the more common variations of soup and offer information and tips on preparing, serving and storing homemade soups.
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Turkey the Old-Fashioned Way
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By Janice Faulk Duplantis
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There are many delicious ways to prepare and serve turkey. It might be deep-fried, brined, poached, grilled...to mention just a few methods of preparation. This article, however, will focus strictly on tips and techniques for preparing perfect turkey the old-fashioned way -- oven roasted.
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How to Choose the Proper Cooking Oil
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By Janice Faulk Duplantis
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All cooking oils are a combination of saturated, polyunsaturated and monounsaturated fats. Without getting too technical, the following article will provide a basic understanding of fats as well as offer information regarding the recommended use of various cooking oils.
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How to Make Pumpkin Puree
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By Janice Faulk Duplantis
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Not only is pumpkin puree an excellent source of vitamin A, low in sodium and fat-free -- it is also very versatile. Whether using homemade or commercially canned puree, it is an ingredient that may be used in preparing an endless number of pie, cake, cookie, muffin, sweet bread, pancake, creamy soup and elegant bisque recipes.
This article will discuss the process of selecting the proper cooking pumpkin and the technique for preparing homemade pumpkin puree.
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