Category Cooking Methods


January 25, 2014 Cooking MethodsMake Ahead MadnessShopping Lists and Home Page Posts  No comments

I’ve been meaning to post this piece about squash for a while. Inspiration struck while at my dad’s house months ago when he had many squash from his garden “laying around” the house. Wanting to redirect at least some of the fruits of his labor to the freezer and not wanting to peel and cut-up most of the squash due to them being thicker skinned than me, I thought they might heed a good steaming in the microwave.

You have to poke the squash first, several times around the gourd with tines of a fork or the pointy end of a paring knife.  I poked and steamed the butternut variety with excellent results.  Microwave the squash on high for 2 minutes. Then, rotate the squash 1/3 of the way around and microwave it on high again for 2 minutes...

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Basic How to Roast a Turkey Instructions

November 24, 2013 Cooking MethodsShopping Lists and Home Page Posts  No comments

Don’t forget to give your turkey enough time to thaw!!! (This can take days depending on what method you’re using!)

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Freezing Quiche

June 3, 2013 Cooking MethodsMake Ahead MadnessShopping Lists and Home Page Posts  No comments

I’ve been researching freezing quiche. Recently, I posted about making two quiches (of the same variety) at the same time.  (I suggested doing this for Mother’s Day in case you were entertaining.) However, entertaining isn’t the only time you might choose to make two quiches at the same time; it makes a lot of sense to bake two quiches at once. Take into account you’re probably using refrigerated pie crusts and they usually come in boxes of two. Therefore, you can use both in one instance. (Frozen, not yet baked pie crust does not have an extremely long freezer life.) But also, baked quiche freezes very well!

  • Allow the quiche to cool COMPLETELY after baking it and before you freeze it.
  • Once the quiche is cooled completely, wrap it in foil (yes, foil) and then wrap in freezer (butcher’s) p...
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Thai Pork Medallions with Peanut Sauce

May 17, 2013 Cooking MethodsCorresponding RecipesShopping Lists and Home Page Posts  No comments

I like grilling as much as the next girl. Which is to say, I have yet to change-out the gas tank on our grill… so, I made pork “satay” using a saute pan the other night. Also, I didn’t skewer the pork, so it wasn’t really satay. I have to say, I’m very pleased with the way it turned-out. The pork was tender and flavorful. And of course, if you’ve ever had the satay version, you know the sauce is delicious. The medallions cook in a jiffy, although if you’re using one medium to large sized saute pan, you’ll have to cook them in batches. Still, they only took me about 15 mins. to cook once pounded and marinated. I served them with jasmine rice and edamame.

Thai Pork Medallions with Peanut Sauce
Serves 4
Prep Time
1 hr 15 min
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Toasting Nuts

January 20, 2011 Cooking Methods  No comments

This method for toasting nuts can be used for most nuts.  Heat a small to medium sized saute pan over low heat.  (level 2 or 3)  The saute pan should be dry.  In other words, don’t put any butter or oil into it.  Pour the amount of nuts you desire to toast into the pan.  Stir them intermittently.  Once you start to smell the nuts they are done.  Don’t let them over cook as they can burn and will take on a rancid taste.  If you do not smell them after they’ve been cooking for a few minutes, carefully remove one from the pan, allow it to cool briefly, and taste it.  If the nut has a crisp exterior and a warm buttery flavor, it’s done toasting.

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Hard Boiling Eggs

January 12, 2011 Cooking Methods  One comment

Place the number of eggs to be boiled in a large enough sauce pan so that they can be submerged in water.  Fill the pan with the water (so that at least 1/2 inch of water goes over the eggs).  Add 1 tsp. of salt to the water if desired.  Put the sauce pan on a stove top burner set to high heat.  Do not cover the pan yet.  Bring the water to a boil and then cover the pan.  REMOVE the pan from the heat (keeping it covered) and let it sit for 10 mins.   While you are waiting for the eggs to cook, fill a bowl that’s big enough to contain the number of eggs you are cooking with cold water and ice cubes.  After the 10 mins. has elapsed, remove the eggs from the hot water (using a large spoon) and set them gently into the ice bath...

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Poaching Chicken Breasts

December 7, 2010 Cooking Methods  No comments

Poaching chicken breasts can be a very useful method for pre-cooking chicken, as some recipes call for already cooked chicken breasts, i.e. cubed chicken – cooked.  The cooking time varies in this method depending on whether or not you’ll be cooking the chicken further, say to use in a casserole, or if you’re just poaching it for later use in a salad.

Trim fresh or thawed boneless and skinless chicken breasts of any minimal excess fat.  Place the chicken breasts into a medium to large pot and cover them – about an inch over the breasts – with water.  (Broth or stock may also be used.)  Bring the water to a boil.  Once the water boils, turn the burner heat down underneath the pot so that the water is just simmering.  Cover the pot and simmer the chicken for 10 mins...

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Blanching a Vegetable

December 7, 2010 Cooking Methods  No comments

Blanching helps to tenderize vegetables; it also aids in them retaining their color.

To blanch a vegetable, bring a medium to large pot of salted (1 tsp. to 1 TBSP. of salt) water to a boil.  The size of the pot, and the amount of salt and water used will correspond to the amount of a vegetable you have to blanch.  If, for example, you are blanching 3 cups of broccoli, use a larger pot filled 3/4 of the way with water and 1 TBSP. of salt (You’ll be discarding the salty water after you’re done using it, so don’t worry too much about eating all of that salt – you’re simply imparting flavor to the broccoli.)  Once the water comes to a boil add the vegetable.  Boil the vegetable for 2 to 4 mins. – 2 mins. for a crispier vegetable, 4 mins. for a more tender vegetable...

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