Glossary T

Tip Khao is a term in Laos which refers to a simple but attractive woven bamboo container where cooked sticky rice (Khao Niaw ) is served.

In Laos, there are traditions to follow when it comes to the use of Tip Khao and one of them is to always replace the lid on top of the Tip Khao every end of the meal as it is considered a bad luck when the lid is not put back in its proper place.

While cooking any green-leafy vegetables, add a pinch of sugar. This will help maintain the bright green color of the leaves.

For cooking with fresh herbs, there are some basic rules:

Fresh herbs are more delicate than dried ones and can lose some of their flavor when cooked too long. For slow cooked sauces and

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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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