Glossary T

Tips & Hints: Beef Cuts and How to Cook Them :

Beef Cuts and How to Cook Them

Cooking Technique: Braiser

Meat Cuts:

1. Blade Roast

2. Chuck cross rib roast

3. Shank

Cooking Technique: On the grill/in the skillet

Meat Cuts:

1. Club steak

2. Deboned sirloin steak

3. Inside round steak

4. Rib steak

5. Rib-eye steak

6. Sirloin tip steak

7. Strip loin steak

8. T-Bone steak

9. Tenderloin steak

10.Top sirloin butt steak

11. Tournedos

Cooking Technique: In the Oven

Meat Cut:

1. Rib roast

Always note that the cut of a piece of meat dictates the technique on how it should be cooked. Some cuts are very tender and has to be cook for s short time, while others, like blade roast is cook for a long time. The list above are three (3) various cooking techniques of cooking beef depending on the cut.

Tips & Hints: Choosing pie pans

The following are some of the few things and tips to consider when choosing the right pie pan that can improve the quality of the pie:

1. Choose heat-resistant pie pans or dull-finish aluminum non-stick pie pans; avoid pie pans with shiny finishes as they reflect rather than absorb heat resulting in soggy bottom crust.

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When cooking dried beans or pulses, do not add salt until they are tender. Salt toughens the skins of the beans or pulses and lengthens the cooking time.

When cooking or preparing a Greek dish and you want your dish with Greek genuine flavor, if it is possible and not costly at all, it is always better to use authentic Greek olive oil or olive oil made in Greece

Deutsch: Tipps & Tricks: Fondue-Grundlagen / Español: Consejos e Indicaciones: Fondue Cómo Hacerlo / Português: Dicas e Sugestões: Fondue Como Fazer / Français: Conseils et Astuces: Fondue Comment Faire / Italiano: Suggerimenti e Suggerimenti: Fonduta Come Fare /

Tips & Hints: Fondue How To's: Fondue started life in Switzerland as a rustic affair using leftover scraps of cheese, and although nowadays the ingredients may be more sophisticated it is still a sociable and down-to-earth dish with everyone sharing from the same pot.

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Deciding how much seafood to buy depends upon how you intend to prepare it and the desired size of individual servings. The quantities listed below are good portions for an adult entree. Smaller quantities should be used for appetizers and casseroles where other ingredients are included. Seafood Type: Whole Fish Serving per Person: 1/2 lb. - 1 lb. Seafood Type: Fillets Serving per Person: 5 - 7 ozs. Seafood Type: Steaks Serving per Person: 6 - 8 ozs. Seafood Type: Oysters, Clams Serving per Person: 1/2 dozen Seafood Type: Scallops Serving per Person: 6 - 8 ozs. Source: Virginia Seafood

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Cooking on a barbeque is a fun and easy way to create a great meal.

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- Tips & Hints: How to Cook a Great Steak on the grill/barbeque (BBQ) :

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- Tips & Hints: How to Cook Eggs :

1. Soft Boiled Egg

• Place egg in a cooking pot and cover with cold water with a few drops of vinegar.
• Heat water until it gently simmers (not a full boil) and cook for three (3) minutes.
• Perfect for breakfast or brunch and served with toasted or newly-baked bread.

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How To Enjoy/Prepare Ice Cream 1. Always chill glasses before preparing the ice cream in it. This way it will stay stiff longer. 2. If making an ice cream, use aluminium containers instead of steel to set the ice cream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer. 3. Never try to refreeze ice cream which has melted completely due to reasons like electricity breakdown. The result will taste disastrous. Instead, add a favourite flavour or fruit and run in a mixer to make delicious milk shake. 4. For simple but decorative looking ice cream topping, take strawberries. Make incisions vertically from tip to base, to form slices, do not cut fully. Stop just below the base. Press sideways gently, to form a fan shaped strawberry. Crush nuts (any nut of your choice), nougat are also good as ice cream toppings. Fresh fruits eaten with ice cream, like bananas, berries, melons are very good additions to ice cream, too. 4. It is best to defrost the fridge before making ice cream, so that the base of the container is not jammed, as also the ice cream will set faster and better.