Michael Sheridan's Articles in Gourmet - Article Junction Network - Free Articles | Quality and Affordable Article Distribution Service

Show All\|Display Category\|Title\|Newest\|Oldest
The Cool Cook's Guide to Balsamic Vinegar Balsamic vinegar is the 'wine' of Modena, Italy. It is rich, thick, expensive and marries up beautifully with food such as steak to produce an unusual finish How to Use Whole Spices Using ground spices may be quick and convenient, but for that special occasion nothing beats whole spice that you grind yourself. Not only will you get a better flavor, you will save money as well Is it a Grill, a Broiler or a Salamander? Well, it doesn't really matter much what you call it, it's a simple device for applying heat to food. I'm going to call it a grill, because it takes less time to type. Boiling - The Test of a Good Cook The ability to use boiling correctly as a cooking method is the hallmark of a good cook. It's really not as simple as it first appears. Thicken That Sauce! With most sauces and nearly all types of gravy you will need to use a thickening agent at some stage. But it's important to note that they tend to behave differently. Oil or Butter? They Are Both Fat! The amount of fat you eat is largely determined by the way your food is cooked. Using the right oil is not just a question of flavor, but of temperature too. Herbs and Spices Blending herbs and spices with food is the essence of great cooking. It's also far more simple than you might have been led to believe. The Gentle Art of Poaching Delicate proteins like fish and eggs respond well to kind treatment, like being cooked in liquid kept just below boiling point Is Your Cookware Poisoning You? For over 40 years scientists have known that the fumes from hot non-stick surfaces can kill pet birds in the home. So how safe are they for you? Don't Burn It - Roast It! Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it. Let's put this myth to bed once and for all. How to Peel Almost Anything If you've ever struggled over a bowl of pickling onions, or spent hours trying to get the skin off peaches without mulching the fruit, help is at hand. The Perfect Omelet(te), How to Cook It Eggs are one of Nature's little wonders, and what do we do with them? We smash them, beat them and fry them into a leathery submission! Well here's my homage to the humble egg. The Art of the Marinade It's a sad fact that these days it has become almost essential to marinade most cuts of meat, unless you intend to casserole them. There's a how and there's a why. Reductions; Proving That Less is More Any liquid can be reduced just by heating it - but why would you want to do that? How to Cook Lobster French chefs plunge them into boiling water; English ones, in an attempt to appear more humane, drive kitchen knives through their skulls before doing the same thing.