• Braising 101

    The results of braising are comforting, healthy dishes that retain the nutrients of the ingredients and require little fat. For braising, foods are slowly cooked in a relatively small amount of liquid in a covered pot on top of a stove or in an oven. This is closely related to stewing, although with less liquid and bigger pieces of food, usually. Large saucepans are ideal for braising. The versatile Dutch oven is my favorite and can be used on top of the stove or in the oven. Contrary to the general rule that healthful foods should be prepared as close to mealtime as possible, braised dishes are often times better when prepared the day before. This waiting period allows the flavors to meld. In addition, when these dishes are refridgerated, any fat forms on the surface allowing easier removing when reheating. How to Braise Start with sturdy cuts of meat…

  • Creating the Classic Cheeseburger
    Creating the Classic Cheeseburger

    Here's a recipe for the restaurant's classic cheeseburger, the Rocket Single: Ingredients: Hamburger bun Special sauce (mix Thousand Island dressing, Dijon mustard and hot sauce to taste) 1 slice of cheddar cheese 1/3 lb. fresh ground beef, seasoned, hand-pressed and grilled Fresh lettuce Ripe tomato Onion (sliced) Directions: Grill the hamburger, according to preference, until its internal temperature reaches 160ยบ F. Place cheese on top and cover for another 30 seconds. Place in a bun. Mix dressing and spread it on the bun. Layer on tomato, lettuce and onion. How do you make a hamburger a classic? Grill the meat with the cheese on the top, says one popular hamburger chain. Cover for 30 seconds to make the cheese melt perfectly.

  • Non-Traditional Turkey
    Non-Traditional Turkey

    Deep Fry Turkey Ingredients: 3 gallons peanut oil for frying, or as needed 1 (12 pound) whole turkey, neck and giblets removed 1/4 cup Creole seasoning 1 white onion Directions: In a large stockpot or turkey fryer, heat oil to 400 degrees F. Be sure to leave room for the turkey, or the oil will spill over. The easiest way I've found to determine the amount of oil you need is to place the turkey into the fryer and fill with water until the turkey is just covered. Remove turkey and allow to drain, pat dry with paper towels as well. Make note of the level of water in the fryer. Discard water and dry thoroughly. Fill frying vessel with oil to the level as noted above. This should help in preventing hot oil spill overs. Layer a large platter with food-safe paper bags. Rinse turkey, and thoroughly pat dry…

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