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Kitchen/Cooking Tips 2




Source of Recipe


allfood.com


List of Ingredients




To French a Rack of Lamb:

1. Lay the rack on an anchored cutting board with the fatty (rounded) side up and the individual ribs parallel to the edge of the table.
2. Using a sharp knife, make a cut about 3 inches from the meat's eye, all the way through the fat to the bone, starting at the rib farthest from and running to the rib closest to you.
3. Stand the rack on one end, fatty side facing you, and stab through the meat between each rib bone, at the same place where you made the initial cut.
4. Lay the rack fatty side down. Using a boning knife, score the white membrane on either side of the bones, from the point of the cuts you made earlier to the rib tips.
5. Stand the rack so that rib tips are pointing upward and the fatty side is facing you. Placing your thumbs on a bone on the side facing you, and your forefingers on the other side and between the bones, push the bones away from you so that they break through the membrane.
6. Lay the rack back down with rounded side up. Make a final cut to remove the meat surrounding the bone ends and pull it off in one piece; it should come off easily now. Scrape any meat of fat clinging to the bones with the flat side of the knife blade.
7. Use the boning knife to trim most of the layer of fat from the curved side of the rack.
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To calculate the percentage of calories from fat:
Find out the number of grams of fat and total calories of the dish.
Each gram of fat contains 9 calories;
So multiply the number of fat grams by 9 and divide the sum by the total number of calories.
For example, if 1 serving of a dish has 13 grams of fat and 415 calories:

13 grams X 9 calories = 117 calories

117/100 X 100 = 28 percent

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To find out if oil is the proper temperature for frying foods: For deep-fat frying, drop a cube of white bread into the hot oil. If it browns evenly in 60 seconds the oil is 350-365 degrees F., in 40 seconds, 365-382 degrees F., 20 seconds, 382-390 degrees F. For shallow frying, the oil is hot enough if it is shimmering and rippling along the bottom of the pan. The most reliable way to gauge the temperature is to use a deep-fat thermometer.
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To Roast Peppers:
Place whole peppers on a baking sheet and broil as close to the heat source as possible until the skins are evenly blackened and blistered. Wrap hot peppers in paper towels or seal in paper bag to steam for 10 to 20 minutes.
Peel and scrape skin from peppers, starting at stem end and working to bottom. Halve, remove seeds and membranes. (Alternatively, slice stem and bottom ends off of whole peppers, remove seeds and quarter before broiling; place quarters skin side up on baking sheet, flatten slightly, and broil and steam as above.)
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KNIFE BLADE BASICS:
It is best to buy a “taper-ground” knife, one with a blade forged from a single sheet of metal and ground to taper smoothly from spine to cutting edge, with no beveling. Don’t buy knives with hollow-ground blades made by joining 2 sheets of metal; they are very sharp but break easily.

Carbon Steel:
Pros: Easier to sharpen or “take an edge.”
Cons: Become dull quickly and discolor from contact with highly acidic foods.

Stainless Steel:
Pros: Stronger than carbon and does not discolor. Stays sharp after extended use.
Cons: Very difficult to sharpen.

High Carbon Stainless Steel:
Pros: The carbon allows the blade to take and keep an edge; the stainless steel prevents discoloration.
Cons: None

Titanium:
Pros: Lighter and more durable than steel; holds an edge after extended use.
Cons: None (although they can be more expensive than many brands of High carbon stainless).

Ceramic: Pros: So hard that can hold a sharp edge for years with no maintenance.
Cons: Brittle and require diamond sharpening tools; can only be used on cutting boards. Can’t be used as steak knives—they can cut right through the glaze on dinnerware.
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Flambéing can add flavor and create a pyrotechnic show for your guests. When you flambé, you are igniting and burning off the alcohol from the liquor, leaving only the flavor of the liquor behind. Remember to always pour the liquor you will be using into a heat proof measuring cup. If you pour directly from the bottle, you risk having the flame ignite the liquor in the bottle. Also remember to keep you face away from the flame to avoid burns. Ignite the liquor in the measuring cup and quickly pour it into the dish you are using, shake the pan to allow all of the liquor to burn off and go out on its own.

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