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| Back To Basics |
husband to help me realize that some new cooks need to learn the basics first.
This page is dedicated to those basics.
| FOOD TERMS |
| EASY MEALS |
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FOOD
GARLIC
Garlic is bulb. It is very versatile. You can use it in so many things that it would be very difficult to name them all. A few dishes in which garlic is almost always included is Spaghetti Sauce, Lasagna, Chili, Many other meat and vegetable dishes!!
When a recipe asks for a clove of garlic, this means that you only need a portion of the bulb. Take your knife and insert it into the bulb, a clove should pop out fairly easily. You will have to peel the clove that you now have. Simply make a cut down the side of the clove, now you can peel the skin off.
Garlic has to be cut in order for the taste to be released.
You can use a garlic press if you have one or you can do it the old fashined way. Place the clove on a cutting board. Take the heel of your knife and crush the clove.
To mince, just chop it up fine. Add to your favorite recipe.
Garlic can also be purchased in a jar already minced. This will need to be refrigerated.
GINGER ROOT
You have probably seen this odd looking root in the produce section and never bothered because you had no idea how to use it.
Fresh ginger gives wonderful flavor to stir-frys, chicken, beef, and pork. and vegetables.
Sometimes you can find spring ginger. It is tender and more mild then mature ginger root. It doesn't need to be peeled.
The mature ginger root needs to be peeled. You can grate it, chop it or sliver it and add it to the dish you are perparing.
Ginger root is best stored tightly wrapped, in the refrigerator. It should keep for 3 weeks.
Another great idea for storing ginger is to peel it, chop it and place it in a jar, cover it with Sherry or Madeira. This way it is more convenient, you don't need to bother with peeling when you are in a hurry!
BALSAMIC VINEGAR
I love using flavored vinegars! My ultimate favorite type is balsamic vinegar. I first tried this in a french restaurant, in Toronto. When you sat down they brought us some very flavorful dense bread, and a dish of balsamic vinegar. I think there was also some olive oil and other herbs in it as well. After that food experience I was hooked!
My kitchen is never without Balsamic Vinegar.
Okay now how do I use it, right? I will first tell you that you never need to use much because it is very strong and flavorful, so a little goes a long way!
You can combine it with lemon juice, olive oil, flaxseed oil, or other flavored vinegars to make a tasty and light salad dressing or a marinate for raw vegetables.
You can also use it alone or combined with some fresh or dried herbs, some garlic, a little olive oil, I could go on an on.... Whatever flavor combination you choose, pour it over your favorite chopped veggies , wrap it in aluminum foil (heavy duty foil works best) Place it on your BBQ and leave it for about 20 minutes. As my three year old says, TA DA!
You can also use it as a marinate for vegetables, and meat.