Cooking Tips

How to Cook Wild Game Meat

April 7, 2015 // 0 Comments

  By Teresa Marrone Remove silverskin with a fillet knife. Cut into one end of the meat to the silverskin. Turn blade parallel to silverskin. Hold silverskin firmly with fingertips, and push knife away from them as though skinning a fish fillet. Very little meat is removed with the silverskin this way. Wild game is richer in flavor and lower in fat and calories than domestic meat, but cooking it successfully can be a challenge. With the step-by-step instructions in Dressing & Cooking Wild Game (Voyageur Press, 2014), by Teresa Marrone, you can ensure great-tasting dishes after every hunting expedition, from properly field dressing your game to choosing a preparation that suits it. The following excerpt is from “Big Game Recipes.” Big-game meat, if cooked properly, is even tastier than choice beef. And because it’s leaner than beef, it also has fewer calories. But the lean meat can become tough and dry if cooked incorrectly. To make sure big-game meat doesn’t dry out, [...]

How to Make Silk Tie Easter Eggs

March 15, 2015 // 0 Comments

One-of-a-kind dyed Easter eggs start with an old silk tie. Materials Needed: Raw eggs Silk neckties All-purpose thread Scissors Directions: Check the tie label to make sure it’s silk. Remove the lining, cut it into strips and set aside. Cut a piece of colored silk tie fabric large enough to fit around the entire egg. Wet the silk with cold water and wrap tightly around the egg, with the right side of the fabric facing the egg. Twist the ends tightly so the fabric is touching the entire surface of the egg. Wrap thread around each end and knot to hold the fabric in place. Wrap the lining strips around the entire egg. Hold them in place by wrapping and tying thread around the egg. After wrapping several eggs, place them in a single layer in a large saucepan. Add enough water to cover by 1 inch. Cover and bring to a boil over high heat. Remove from heat; cover and let stand 15 minutes. Place in ice water until completely cooled. Remove lining and silk fabric. More Egg Tips: A tie [...]

How to Poach Eggs

January 22, 2015 // 0 Comments

by Betty Crocker Want to make poached eggs but don’t know where to start? Learn how to poach eggs with these easy tips and step-by-step instructions! By Karen Berner, Taste of Home Food Editor Add 2 to 3 inches of water to a large saucepan or deep skillet and bring to a boil. Lower the heat to the point where water barely bubbles. Break eggs, one at a time, into small coffee cups. Holding a cup close to the surface, slide egg into the water. Cook the eggs until whites are completely set and yolks are still soft, 3 to 5 minutes. Take care not to stir. With a slotted spoon, gently lift the eggs from the water and let drain. When making poached eggs to top toasted bread, lift the eggs from the water with a slotted spoon and place on paper towels to drain. [...]

How to Cut a Mango

January 17, 2015 // 0 Comments

by Taste of Home Using these easy steps, learn how to cut a mango Step 1 Wash fruit. Lay fruit on the counter, then turn so the top and bottom are now the sides. Using a sharp knife, make a lengthwise cut as close to the long, flat seed as possible to remove each side of the fruit. Trim fruit away from the seed. Step 2 Score each side of the fruit lengthwise and widthwise, without cutting through the skin. Step 3 Using your hand, push the skin up, turning the fruit out. Cut fruit off at the skin with a knife.   Fast Fact About Mangoes   Available most of the year. Choose plump fruit with a sweet, fruity fragrance. Avoid very soft or bruised fruit. Ripe mangoes have green-yellow skin with a tinge of red; ripe mangoes give slightly when pressed. Store ripe mangoes in the refrigerator away from other fruits/vegetables with strong aromas. Store unripe mangoes at room temperature out of direct [...]

Tips for Roast Beef

November 9, 2014 // 0 Comments

  By Elaine Lemm British & Irish Food Expert 1. Choosing the Beef The best joints for roast beef are either a Rib of Beef, a Sirloin or a Fillet. Rib works well as usually it will be cooked on the bone as keeping the bone in makes for a tastier piece of beef when cooked but both Sirloin and Fillet are also very good. The beef should be: Dark in colour – meaning it has been hung well and is mature. A thick covering of fat which adds flavor and prevents the joint from drying out during cooking. This layer can be removed before serving so no need to worry too much about excess fat. Marbling: Marbling is small slivers of fat running through the flesh which again adds flavor and prevents drying out during cooking. 2. How Much to Buy 5½ lb/2.5kg bone in will feed 6 3 lb/1.5kg boned will feed 6 Don’t worry about buying too much as cold roast beef makes great sandwiches or it can be added to a plate of cold cuts. 3. Cooking Temperature There are varying opinions about [...]


November 8, 2014 // 0 Comments

By Greg Rodgers Asia Travel Expert Wonderfully addictive, cultural, and artistic — sushi remains a mystery to the uninitiated. Why would anyone want to pay so much for a few tidbits of raw fish? Unlike the supermarket sushi slopped out by chains in the West, a true sushi experience is unforgettable. Masters in Japan make each bite a ride of color, texture, taste, and presentation. These 16 interesting facts about sushi will make you even more excited about your next experience! First, learn the correct way to eat sushi. Sushi originated outside of japan Although the Japanese get full credit for what we call sushi today, the inspiration for sushi is thought to have started in Southeast Asia. Nare-zushi, fermented fish wrapped in sour rice, originated somewhere around the Mekong River before spreading into China and ultimately Japan. The concept of modern-day sushi was invented in Japan by Hanaya Yohei sometime around the end of the Edo period. Sushi began as cheap fast food Sushi [...]

Beans and other legumes: Cooking tips

September 8, 2014 // 0 Comments

Beans and other legumes: Cooking tips This guide describes common types of beans and legumes, tips for preparing them, and ways to add more legumes to your meals and snacks. By Mayo Clinic Staff Legumes — a class of vegetables that includes beans, peas and lentils — are among the most versatile and nutritious foods available. Legumes are typically low in fat, contain no cholesterol, and are high in folate, potassium, iron and magnesium. They also contain beneficial fats and soluble and insoluble fiber. A good source of protein, legumes can be a healthy substitute for meat, which has more fat and cholesterol. If you want to add more beans and other legumes to your diet, but you aren’t clear about what’s available and how to prepare them, this guide can help. Types of legumes Many supermarkets and food stores stock a wide variety of legumes — both dried and canned. Below are several of the more common types and their typical uses. Type of legume Common uses Adzuki [...]

Condiments: Dress Up Food With Mustard and More

September 5, 2014 // 0 Comments

Mad for Mustard Spicy or sweet, brown or yellow, mustard gives you a burst of flavor for few calories. Use it as a dip, in sauces and dressings, or as a marinade or spread. Add Dijon-style to olive oil and vinegar and drizzle over chilled asparagus. Mustard is made from crushed mustard seeds, oil, and salt. If you’re watching how much sodium you eat, be mindful of that 1 teaspoon of yellow has about 60 mg of sodium. Dijon has twice that. Ketchup Is King Americans love ketchup. We slather it on burgers and hot dogs, and dunk fries in it. The tangy red sauce made from tomatoes has good-for-you antioxidants. To keep added sugar and salt in check, make your own. Simmer a 6-ounce can of low-sodium tomato paste, 1 tablespoon of brown sugar, and 1 teaspoon each of garlic and onion powders for an hour. Lighten Up With Low-Fat Mayonnaise Creamy mayo often gets a bad rap because of fat and calories. Pick low-fat mayo to lighten things up. Add it to sandwiches, potato salad, and cold slaw, or [...]

How To Grill Corn on the BBQ

July 31, 2014 // 0 Comments

 by:  People are constantly asking how exactly to do it, so I’m going to show you several methods and you can pick the one that “speaks” to you! Whatever method you choose, you’ll get yummy, perfect corn that has an extra punch of flavor from roasting on the grill. I hope after this you’ll never boil a giant pot of water again! Some tips: No matter which method you choose, if you’ve got the time, soak your corn first for at least 30 minutes. (This is imperative if you’re grilling with the husk on or that sucker will toast right up) With the other 2 methods, it will keep them plump and tender. See that end stump that you normally cut off? When I’m grilling corn I always leave them on. It creates a nice handle to turn and also makes those little corn holder things unnecessary when serving. My kids love to hold on to it like a popsicle. If you have an upper rack on your grill, use it. While your meat is cooking below, the corn can cook happily up top [...]