Instructional Cooking Videos - Frying Flounder Fish
May 28, 2007
John Chase shows you the simple way to prepare a flavorful fish, cooked perfectly in a frying pan.
Popularity: 12% [?]
Chinese Cooking Technique: Deep Fry - By Helen Fan
May 25, 2007
By Helen Fan
There are usually 2 ways of deep frying in Chinese cooking:
- Deep frying the ingredients directly
- Deep frying the ingredients with batter
The latter is the most commonly used method. Here are some pointer in how to deep fry Chinese food most effectively.
- The sizes of the ingredient pieces should be uniform.The dimensions, including the thickness of the pieces that you are frying should be as close as you can get them. Otherwise, some pieces will be overcooked, some will be undercooked, and even the colors will be different piece by piece.
- Marinade the ingredients in the batter/pasteThis will enhance the taste and the aroma of your cooking.
- Maintain adequate oil temperatureThe oil temperature require for each dish will vary depending on the ingredient types, sizes, batters, wraps, etc. For those not easily cooked through, they will require cooking twice (see below). For those easily cooked through, it can be done simply in high heat.
When deep frying, maintaining constant oil temperature is a must. Most idealy, the ingredients need to be put in together. If you are cooking large servings, then divide them up, but still put each divided servings in together to get the same taste and color. Once done, pick them up with a strainer to preserve the appearance.
- Deep fry Twice on ingredients that are not easily friedSome dishes like the ones that require chicken or fish rolled into balls are not easily cooked through when deep frying. So these will require deep frying them twice. The first time using medium heat until 70, 80% cooked. Take them out, crank up the heat to high, then deep fry them again to achieve the desired results.
Helen Fan grew up in a family that has owned various Asian restaurants all over North America, from Vancouver (Canada), Houston (Texas), Decatur (Illinois), to Chicago (Illinois). She, and the rest of the Fan family are now sharing their decades of knowledge on the art of Chinese cuisine at http://www.ChineseHomeCooking.Com
You can learn more about other Chinese cooking techniques at http://www.chinesehomecooking.com/techniques/techniques.htm
Article Source: http://EzineArticles.com/?expert=Helen_Fan
http://EzineArticles.com/?Chinese-Cooking-Technique:–Deep-Fry&id=50833
Popularity: 12% [?]
Chinese Cooking Technique: Thicken - By Helen Fan
May 25, 2007
By Helen Fan
“Thicken”, or “Thickening” is a very common technique used in both Chinese restaurants and household kitchens. It is very easy to prepare, but if not used properly, can really mess up the presentation. Below is a brief description of “Thickening”. You can learn more about other Chinese cooking techniques in the Techniques section of our website.
Technique: Thicken
Thicken, or thickening, refers to the use of cornstarch as a part of the process of preparing a Chinese dish. Cornstarch is a very commonly used condiment in Chinese cooking. When used properly, it can really make your presentation stand out. Below are two important pointers:
- Follow the recipe as givenToo much cornstarch can make the dish too pasty. Too little would make it too thin. After cooking a particular dish the first time, you can use the original recipe as a guide to increase or decrease the amount of cornstarch to add to your dish to your liking the next time (even though we are confident that you’ll love the recipes we have on our website :).
- Watch the timing and stir appropriatelyDo not add cornstarch (and water) until the dish is cooked. You must also stir gently and quickly once it is added to the dish, as it tends lump up if not stirred immediately.
Pretty simple, right? Now, you can check out our recipes section and find a recipe to practice it on (wink).
Helen Fan grew up in a family that has owned various Asian restaurants all over North America, from Vancouver (Canada), Houston (Texas), Decatur (Illinois), to Chicago (Illinois). She, and the rest of the Fan family are now sharing their decades of knowledge on the art of Chinese cuisine at http://www.ChineseHomeCooking.Com
You can learn more about other Chinese cooking techniques at http://www.chinesehomecooking.com/techniques/techniques.htm
Article Source: http://EzineArticles.com/?expert=Helen_Fan
http://EzineArticles.com/?Chinese-Cooking-Technique:–Thicken&id=51211
Popularity: 13% [?]
Online Cooking Interview: Get to know a Personal Chef! - By Paul Rinehart
May 25, 2007
By Paul Rinehart
Online Cooking Interview: Get to know a Personal Chef!
By Paul Rinehart
Online Cooking is pleased to offer an insider’s look into the growing personal chef industry. This week, we would like to introduce Heather N. Mader, the owner of Black Radish Personal Chef in Portland, Oregon. Chef Mader graciously offered to share her insights on life as a personal chef with Online Cooking’s own Paul Rinehart.
OC: How did you get into cooking and why did you become a personal chef?
CM: I’ve always cooked, ever since I was a kid. I don’t remember ever NOT cooking! I read cookbooks like novels, I watched cooking shows like feature films. I took a leap of faith and finally quit my office job and talked my way into a job as an assistant cook and baker. I discovered that I could keep up with the best of them, which inspired me to then take a job as a cook in a gourmet take out restaurant. A local family heard of my talents and hired me as their private chef. I enjoyed that so much, but felt it was a shame to only share my food with one family. That’s where Black Radish was born … from that intrinsic desire to feed people.
OC: Describe a day in the life of a personal chef.
CM: Recipe research and menu development I usually do in the morning when I’m fresh and clear-headed. I write a shopping list, pack my mobile kitchen, and I’m off to the store to buy my client’s groceries. I arrive at the home ready to cook 5 meals. I prepare the food, package and label it, clean the kitchen, and I’m usually done by early afternoon. Then I spend time in my home office marketing my business, networking and responding to e-mails and phone calls, and reading the APCA forums. I leave the evenings open to cook dinner for my family, handle household chores and curl up with a good (cook) book.
OC: How would you describe your cooking style and what influences your cooking?
CM: Although I am able to cook different cuisines and accommodate many palates and diets, my specialty is upscale-comfort food. I want people to initially experience the familiarity that comes from memories of their childhood comfort dishes, but then be happily surprised by the little unexpected twists that make those dishes my signature. I love taking old recipes that use cream of mushroom soup and flavoring packets and reinventing them using fresh produce & herbs and homemade sauces. People love those old dishes, but let’s face it – convenience foods like condensed soups have lost some of their former appeal in today’s more discriminating society. I offer the best of both worlds to my clients.
OC: What do you love most about being a personal chef?
CM: Cooking for a living and having the personal interaction with people who eat my food is the best gift ever. There is something so intimate about creating food, and sharing it. I love my job!
OC: What have been your greatest challenges as a personal chef?
CM: Starting a business with very little capital and virtually no advertising budget has been a true test of my strength.
OC: What is the strangest food request you’ve ever gotten?
CM: Well, one client wondered if I was going to cook elephant because I hinted at the possibility of incorporating African food into his menu!
OC: If you have a favorite thing to cook, what would that be?
CM: Desserts. They are brilliant concoctions of chocolate and cream, butter and sugar, eggs and flour. I love bringing a towering, beautifully decorated layer cake to the table. People always suck the breath out of the room!
OC: Do you have any words of wisdom for someone thinking of getting into the culinary field?
CM: If you want to become a personal chef I offer these words: Be patient. It takes time to build up a clientele. Word of mouth works, but it’s slow. Don’t be afraid to ask for help. Friends, family and even other small business owners love to see a small business succeed. Use their help and then give help later when you are in the position to do so. Talk talk talk about your business everywhere you go. Make it your mantra. You CAN start a business with next-to-nothing and make it work. Be tenacious and think positive. Network. Find your inner strength and use it to your advantage on a daily basis. And finally, don’t give up!
Sample Menu:
Black Butte Porter Chili w/jalapeno cornbread
Honey-Mustard Pork ribs w/smashed sweet potatoes
Thai green curry, butternut squash and green beans over jasmine rice
Chicken & truffled Wild Mushroom Gallette
Ginger-Soy Glazed Salmon w/ Wasabi potatoes
(many more menu options located on my website at http://www.blackradish.net)
Chef Heather N. Mader
Black Radish Personal Chef
Portland, OR
chefmader@blackradish.net
http://www.blackradish.net
Paul Rinehart is a personal chef and the founder of http://www.onlinecooking.net
Article Source: http://EzineArticles.com/?expert=Paul_Rinehart
http://EzineArticles.com/?Online-Cooking-Interview:-Get-to-know-a-Personal-Chef!&id=129226
Popularity: 11% [?]
East Indian Fish Recipe
May 24, 2007
Here is a quick 
fish recipe:
Slice one half of a pound of cooked salmon; then heat 1 ounce of butter in a stew-pan; add 2 small onions finely chopped, 1 ounce of coconut, 2 hard-boiled eggs chopped. Cook this for a few minutes, then add 1 pint of milk; bring to a boil. Add the salmon, 1 teaspoon of curry paste, 1 teaspoon of paprika and salt to taste. Let this cook for a few minutes, then stir in 1 large tablespoon of cooked rice. Serve very hot with your favorite toast,crackers or bread.
Popularity: 8% [?]
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