Tips For Successful Cooking
When using a recipe to make any kind of dish, follow it literally.
If the recipe says to "cover tightly", by all means, do so.
Key words and phrases like "gradually" and "stir constantly" are there for a reason...to instruct you in how to make the best possible dish that the recipe can.
Unless you are accustomed to measuring spices out in your hand, use measuring spoons to be sure of the accuracy of the amount you are using.
Too much or too little of something can go a long way toward ruining a perfectly good dish.
Once you have made it the first time using the amounts called for, you can adjust the recipe with notations of your own on what more or what less to add if you think it is good enough to make again.
On Buying Vegetables
the most part, when buying green vegetables, look for the greenest of its
type. I don't eat asparagus or peas so I can't offer you any advice
there but I can tell you that when shopping for vegetables, look for the color
the vegetable is supposed to be. Yellowish carrots are too young and
browning broccoli is too old.
be afraid to check for firmness, color and quality in the vegetables you are
going to buy. Until we are forced to take what is given us, we do have a
choice and can exercise our right to get our money's worth out of the
products we buy.
Loose leaves throughout a head of iceberg lettuce usually means
that all the leaves will be tough and chewy. Look for the most
compact head of lettuce you can find. Peel off the outer leaves (three
or four is safe) before using any of it and rinse what you are going to use
Look for the darkest peppers. They should be firm
and free of any brown discoloration around the top stem, not so ripe that they
are cracking though. Also check the bottoms of the peppers; any
brownish coloring on the bottom indicates insect invasion that leaves brown
spots on the inside...or even the insects themselves (!)...you don't want
on the cob:
The harder the kernels, the better the end product will be
Definitely firm, and the fatter the outside stalks, the better. Skinny
outer stalks mean tough and stringy celery. Ick. Also, look at the top
ends that have been cut. You want as much light green here as is
possible...white ends mean salty celery, which is not very appetizing when
eating them as veggie sticks. If you can only get celery with white
ends, pick out the palest one you can and be prepared to add less salt to the
dish you are using it in.
Mushrooms: Should be just that, white. Do not buy white mushrooms
that are turning black or drying out. They always come packaged with
some blackish residue but if you look at the packages available on the shelf,
the plumpest, whitest ones are your best choice and it shows.
all know that when picking out red meat (beef) we look for, well, red meat!
But, what about chicken? What is healthy piece of raw chicken look
like? It's yellow or pale yellow. Chicken (skin and
skinless) with a yellow color will be the fresher and better bird. Look
at the chicken available on your grocer's shelves...notice some of it is
pinkish? Leave those packages there and pick out a good yellow bird.
(skin) however, should be cream colored.