Guide for Perfect Cooking




Summary

If you are a regular reader of our cooking essays, you will not need to be reminded, but just the same, it is important that you read and acknowledge our disclaimer before taking any kind of action based on some of food preparation written in this blog. This essay, ‘Guide for Perfect Cooking’, is a further essay in our run of reports on recipe, cooking and meal preparation issues, written to help encourage understanding of the complex issues involved in this confusing topic.

Do you get lumps in your white sauce? When making white sauce (béchamel) or any sauce that requires slow cooking to thicken use an egg whisk and you can increase the temperature (not too much though) to speed the process up.and you wont get any limps in it.

Turn your open barbeque into a gourmet oven. Want to try a new barbeque recipe that requires a hood on the barbeque which you may not have. Try using a wok lid or any domed lid. This works very well indeed. Great for roasted meats when camping out.

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Posted on on January 22nd, 2009 in General | No Comments »


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