There is beauty to cooking with and using powdered milk. It is far more than just a powdering substance that sits on the shelf for years at time waiting for some major catastrophe to be removed and used. So what is it about powered milk that is so great?
Powdered milk is a powder made from dried (dehydrated) milk solids. Due to its low moisture content, powdered milk has a far longer shelf life than its liquid counterpart and does require refrigeration. At one time people shunned at the thought of powdered milk but today more and more people are embracing the wonders of milk solids.
Using powdered milk is economically friendly being that is not only cheaper, but, as mentioned earlier, it last longer than liquid milk. It is also good for stockpiling in cases of emergency. Using powdered milk is also economical because in the event that you run out of liquid milk, you can just run over to your pantry, instead of the store, and grab that box of milk solids. Imagine what you save in gas.
As far as cooking with powdered milk, it is definitely something you want to consider. And don't limit yourself with what you can do with it.
You can use powder milk to make macaroni and cheese. Think about it if you buy boxed mac and cheese, they use dried cheese which is what? Dairy, just like powdered milk and with the right ingredients you can create your own recipe using milk solids instead of liquid milk.
Powdered milk is frequently used in baking; in recipes where adding liquid milk would render the product too thin to be used. It is also a common in wherever fresh milk is not a viable option. You can also use it to make your own fat free cream soup base. And I would be remiss if I did not mention that you can also make sweetened condense milk and even sour cream with this handy and useful powder.
If your kids are chocolate or flavored milk fans, then powdered milk is a great way to provide them with all the healthy benefits of liquid milk while saving a few dollars by utilizing the powdered version for drinks that required milk. You can also use powdered milk to whipping cream, yogurt and other dairy items.
If your mother used powdered milk and you remember a watered down version of your favorite creamy white drink, don't let it stop you from trying it again. The taste has gotten better over the years and you really can't beat the economical value of powdered milk.
Article Source: http://EzineArticles.com/?expert=Susanne_M.
Monday, October 20, 2008
Friday, October 17, 2008
Best Ways to Cook Microwave Bacon
Cooking meals in the microwave has become a very popular method when preparing food. More and more people are starting to realize the convenience these invaluable kitchen appliances are when preparing food in a hurry. That's why so many people are choosing to microwave bacon, to save time in the kitchen and cut down on the mess as well.
There are a few options available to you if you decide you want to microwave bacon for your meal. You can microwave bacon on a standard microwave safe plate, or you can purchase a microwave bacon tray. While both methods work well for cooking, many people prefer to use the microwave bacon tray not only for it's results, but for the fact that it is designed specifically for the job.
Microwave bacon trays come in a selection of styles and sizes. The main reason that many people prefer to use these trays over a standard plate, is that a bacon tray is designed to drain bacon grease away from the bacon making it not only healthier but more crisp as well. Most trays are designed with raised ridges that help keep the bacon away from the draining grease. The greased drains to a reservoir which holds the liquid and makes for easy disposal.
You do not however, have to have this item in order to microwave bacon successfully. Using a microwave safe plate and microwave safe paper towels, you can just as easily cook your bacon in the microwave and have it turn out beautifully. It may take some practice using this method in order to achieve the crispiness of bacon that so many people are fond of, but it can be done. The only real downsides to cooking your bacon this way is that the bacon may stick to the paper towels and be difficult to remove and the paper towels become saturated with bacon grease which can make for a messy clean up.
If you love the taste of bacon using one of these methods to microwave your bacon may be a good choice for you. If you choose to purchase a microwave bacon tray, you can often find them at stores that sell kitchen supplies for a very low price. And if you choose to use the plate method, just make sure the plate you use is indeed microwave safe, and you should have no problem at being successful.
Article Source: http://EzineArticles.com/?expert=Camilla_Bertelsen
There are a few options available to you if you decide you want to microwave bacon for your meal. You can microwave bacon on a standard microwave safe plate, or you can purchase a microwave bacon tray. While both methods work well for cooking, many people prefer to use the microwave bacon tray not only for it's results, but for the fact that it is designed specifically for the job.
Microwave bacon trays come in a selection of styles and sizes. The main reason that many people prefer to use these trays over a standard plate, is that a bacon tray is designed to drain bacon grease away from the bacon making it not only healthier but more crisp as well. Most trays are designed with raised ridges that help keep the bacon away from the draining grease. The greased drains to a reservoir which holds the liquid and makes for easy disposal.
You do not however, have to have this item in order to microwave bacon successfully. Using a microwave safe plate and microwave safe paper towels, you can just as easily cook your bacon in the microwave and have it turn out beautifully. It may take some practice using this method in order to achieve the crispiness of bacon that so many people are fond of, but it can be done. The only real downsides to cooking your bacon this way is that the bacon may stick to the paper towels and be difficult to remove and the paper towels become saturated with bacon grease which can make for a messy clean up.
If you love the taste of bacon using one of these methods to microwave your bacon may be a good choice for you. If you choose to purchase a microwave bacon tray, you can often find them at stores that sell kitchen supplies for a very low price. And if you choose to use the plate method, just make sure the plate you use is indeed microwave safe, and you should have no problem at being successful.
Article Source: http://EzineArticles.com/?expert=Camilla_Bertelsen
Top 10 Pasta Tips For Budding Italian Cooks
1. Shape up
Our first pasta tip is about understanding which pasta shapes to use with which pasta sauces and ingredients.
Long pasta shapes work best with seafood pasta recipes - such as those involving muscles, prawns and clams. This is because seafood dishes tend to be quite oily, and this oil helps the long pasta move around (so you can easily swirl it onto your fork!).
Meat and cheese pasta sauces meanwhile are better suited to small shapes; with their large, uneven surface areas, pastas like rigatoni, conchiglie (shells), penne and fusilli can physically hold more of that dribbly sauce - meaning fewer mishaps between dish and mouth.
The traditional exception to these pasta tips is, of course, spaghetti bolognese. My advice? Wear a napkin!
2. In the mix
Don't mix different pasta shapes in the same dish, because according to my Neapolitan wife this is nothing less than a sin. (Unless that is you're buying a packet of special pre-mixed shapes from Naples, in the south of Italy, to make pasta fagioli (bean pasta). Better get buying that plane ticket then!)
3. The perfect portion
100g or 3.5oz of pasta is the standard Italian serving for a one-person pasta meal. (If pasta is only the first course however - called 'primo piatto' in Italian - this amount will 50 to 80 grams.)
These weights may seem on the low side, but remember that pasta is full of carbohydrates and has a what you might call a 'fullness delay' of 10-20 minutes... meaning it takes your body this long after you stop eating to realise how full you are.
4. Water talk
When boiling pasta, use lots of water and don't forget the salt.
Fill your large pan with 1 quart/950ml of water for each 100g serving of pasta. Bring this to the boil, throw in the pasta, and when boiling again add the salt (one tablespoon, or a little less, for every 100g of pasta).
5. Wooden top
A little-known pasta tip, but a goodie: to stop your pan of pasta from boiling over you can just place a wooden spoon across the top. Bizarrely, this works... genius!
6. Overcooking = evil
Do not overcook pasta!
Packet pasta should be served 'al dente' (literally 'firm to the tooth'). To test if your packet pasta is ready, take a piece out of the pan and break it. If it's white inside, it's not ready.
Fresh pasta meanwhile is already soft, so usually needs between 3 and 5 minutes to cook (depending upon the type).
7. Sweet not sour
Does your bubbling tomato sauce taste sour? Pop in half a teaspoon of sugar. Its sweetness will counteract the natural acidity of the toms.
8. Treat basil nice
It's arguably the most-used herb in Italian cooking, so this pasta tip applies to numerous recipes: don't chop basil with a knife.
Horizontal 'tearing' (with your fingers) is better, as it doesn't turn the leaves to complete mush like downward slicing does.
9. Nothing on the side
Whilst Italians do eat pasta with bread (try not to think about all the carbs!), they never eat it alongside other foods such as salad. In Italy, pasta is 'il pasto' - the meal (or 'la portata' - the course).
10. Good to grate?
Do not grate cheese, parmesan or any other type of cheese, onto fish or seafood pasta meals.
This is simply not done in Italy, so if you ask for parmesan with a fish dish in an Italian restaurant you'll get very strange looks (just like you would if ordering a cappuccino, a breakfast drink, after 11am!).
And finally, for the wine...
When it comes to the wine to drink with your pasta (and food in general really), the basic rule is this: white wine for seafood and fish, and red for meat dishes.
Article Source: http://EzineArticles.com/?expert=Matt_Wade
Our first pasta tip is about understanding which pasta shapes to use with which pasta sauces and ingredients.
Long pasta shapes work best with seafood pasta recipes - such as those involving muscles, prawns and clams. This is because seafood dishes tend to be quite oily, and this oil helps the long pasta move around (so you can easily swirl it onto your fork!).
Meat and cheese pasta sauces meanwhile are better suited to small shapes; with their large, uneven surface areas, pastas like rigatoni, conchiglie (shells), penne and fusilli can physically hold more of that dribbly sauce - meaning fewer mishaps between dish and mouth.
The traditional exception to these pasta tips is, of course, spaghetti bolognese. My advice? Wear a napkin!
2. In the mix
Don't mix different pasta shapes in the same dish, because according to my Neapolitan wife this is nothing less than a sin. (Unless that is you're buying a packet of special pre-mixed shapes from Naples, in the south of Italy, to make pasta fagioli (bean pasta). Better get buying that plane ticket then!)
3. The perfect portion
100g or 3.5oz of pasta is the standard Italian serving for a one-person pasta meal. (If pasta is only the first course however - called 'primo piatto' in Italian - this amount will 50 to 80 grams.)
These weights may seem on the low side, but remember that pasta is full of carbohydrates and has a what you might call a 'fullness delay' of 10-20 minutes... meaning it takes your body this long after you stop eating to realise how full you are.
4. Water talk
When boiling pasta, use lots of water and don't forget the salt.
Fill your large pan with 1 quart/950ml of water for each 100g serving of pasta. Bring this to the boil, throw in the pasta, and when boiling again add the salt (one tablespoon, or a little less, for every 100g of pasta).
5. Wooden top
A little-known pasta tip, but a goodie: to stop your pan of pasta from boiling over you can just place a wooden spoon across the top. Bizarrely, this works... genius!
6. Overcooking = evil
Do not overcook pasta!
Packet pasta should be served 'al dente' (literally 'firm to the tooth'). To test if your packet pasta is ready, take a piece out of the pan and break it. If it's white inside, it's not ready.
Fresh pasta meanwhile is already soft, so usually needs between 3 and 5 minutes to cook (depending upon the type).
7. Sweet not sour
Does your bubbling tomato sauce taste sour? Pop in half a teaspoon of sugar. Its sweetness will counteract the natural acidity of the toms.
8. Treat basil nice
It's arguably the most-used herb in Italian cooking, so this pasta tip applies to numerous recipes: don't chop basil with a knife.
Horizontal 'tearing' (with your fingers) is better, as it doesn't turn the leaves to complete mush like downward slicing does.
9. Nothing on the side
Whilst Italians do eat pasta with bread (try not to think about all the carbs!), they never eat it alongside other foods such as salad. In Italy, pasta is 'il pasto' - the meal (or 'la portata' - the course).
10. Good to grate?
Do not grate cheese, parmesan or any other type of cheese, onto fish or seafood pasta meals.
This is simply not done in Italy, so if you ask for parmesan with a fish dish in an Italian restaurant you'll get very strange looks (just like you would if ordering a cappuccino, a breakfast drink, after 11am!).
And finally, for the wine...
When it comes to the wine to drink with your pasta (and food in general really), the basic rule is this: white wine for seafood and fish, and red for meat dishes.
Article Source: http://EzineArticles.com/?expert=Matt_Wade
5 Simple Tips For Cooking Amazing Beef Steaks at Your Backyard Grill Party
One of the most popular grilling foods is steak but it is easy to spoil when grilling outdoors. If you follow these 5 top tips, you can learn how you can produce amazing beef steaks every time!
Tip number one
This one is a no-brainer - choose and use quality ingredients. If you buy an inferior quality cut from a cheap source, it shows. The meat will be tough and lacking in flavor no matter how you cook it. Buy a quality cut from a quality supplier. A good steak will be tender and tasty so whatever you do to it you will be starting from a better position. Some of the better cuts are tenderloin, Porterhouse, T-Bone, top loin, rib, top sirloin, ribeye, chuck eye and chuck top blade steaks.
Tip number two
Avoid flare-ups whilst cooking. Flare ups are caused when fat from the meat drips onto the burners and ignites, they can impart an unpleasant taste of burnt grease to an otherwise perfect beef steak. So make sure that you trim the fat from the steak before cooking; if you have followed step one, there will be very little to remove!
Tip number three
Turn the steak properly. Use turning tongs, NOT a fork. A fork will pierce the steak and it will lose juices from inside that enhance its flavor.
Tip number four
Marinade the beef before grilling. If you buy a tender, good quality steak, marinade for no more than two hours. That will be plenty of time for it to take up the flavors. If you have chosen a tougher cut or lower quality steak, you will need to marinade for longer, at least 6 hours to have any appreciable effect.
Tip number five
This one may take some practice before you get it right. Smoke the steak. On a gas grill, you will need to purchase or make a smoker box. Then decide on your hardwood chips for the flavour, hickory is a popular one but why not try something a little different like cedar or mesquite if you can get hold of them - talk to the guy in the store for advice. The chips will need to be soaked before use, but drained first so that they are not dripping. Smoke with the lid down for maximum effect.
And finally, I promised you five tips but here is another one for free! Use a thermometer to check the internal temperature, if you have set the grill heat too high, the steak may look cooked but the centre may not have achieved an appropriate internal temperature - 145 F is recommended as a minimum.
Good grilling!!
Article Source: http://EzineArticles.com/?expert=Kevin_Woodward
Tip number one
This one is a no-brainer - choose and use quality ingredients. If you buy an inferior quality cut from a cheap source, it shows. The meat will be tough and lacking in flavor no matter how you cook it. Buy a quality cut from a quality supplier. A good steak will be tender and tasty so whatever you do to it you will be starting from a better position. Some of the better cuts are tenderloin, Porterhouse, T-Bone, top loin, rib, top sirloin, ribeye, chuck eye and chuck top blade steaks.
Tip number two
Avoid flare-ups whilst cooking. Flare ups are caused when fat from the meat drips onto the burners and ignites, they can impart an unpleasant taste of burnt grease to an otherwise perfect beef steak. So make sure that you trim the fat from the steak before cooking; if you have followed step one, there will be very little to remove!
Tip number three
Turn the steak properly. Use turning tongs, NOT a fork. A fork will pierce the steak and it will lose juices from inside that enhance its flavor.
Tip number four
Marinade the beef before grilling. If you buy a tender, good quality steak, marinade for no more than two hours. That will be plenty of time for it to take up the flavors. If you have chosen a tougher cut or lower quality steak, you will need to marinade for longer, at least 6 hours to have any appreciable effect.
Tip number five
This one may take some practice before you get it right. Smoke the steak. On a gas grill, you will need to purchase or make a smoker box. Then decide on your hardwood chips for the flavour, hickory is a popular one but why not try something a little different like cedar or mesquite if you can get hold of them - talk to the guy in the store for advice. The chips will need to be soaked before use, but drained first so that they are not dripping. Smoke with the lid down for maximum effect.
And finally, I promised you five tips but here is another one for free! Use a thermometer to check the internal temperature, if you have set the grill heat too high, the steak may look cooked but the centre may not have achieved an appropriate internal temperature - 145 F is recommended as a minimum.
Good grilling!!
Article Source: http://EzineArticles.com/?expert=Kevin_Woodward
Monday, October 13, 2008
The Most Basic Way to Cook Quinoa
Many quinoa recipes use quinoa that has already been been cooked and prepared before including in a recipe. This is why you hear people talking about cooking quinoa twice. This basic way to cook quinoa is the most straightforward. You can use the finished quinoa as a side dish or a base to a main meal. It can also be mixed in with other salad ingredients for a very healthy meal.
Step 1
Rinse the quinoa in a fine sieve with cold water. Do this a second time to make sure the saponin coating is completely removed. If you have bought unprocessed quinoa it is very important to follow this soaking procedure.
Step 2
Measure out one cup of quinoa to two cups of water into a saucepan.
Step 3
Bring the mixture to the boil, stirring gently to ensure it does not stick to the pan. Once it boils, turn the temperature down and let it simmer for ten to fifteen minutes. If you want it crunchy then ten minutes will be enough - if you want it soft and fluffy then leave it to cook for longer. All the water should be absorbed while the quinoa is simmering. It will expand to two to three times its original size. Remove the pan from the heat.
Step 4
Your quinoa is now ready to serve as a substitute for rice with curry and other dishes. You can also include it as a part of one of your regular meals.
Article Source: http://EzineArticles.com/?expert=Ken_H_Jones
Step 1
Rinse the quinoa in a fine sieve with cold water. Do this a second time to make sure the saponin coating is completely removed. If you have bought unprocessed quinoa it is very important to follow this soaking procedure.
Step 2
Measure out one cup of quinoa to two cups of water into a saucepan.
Step 3
Bring the mixture to the boil, stirring gently to ensure it does not stick to the pan. Once it boils, turn the temperature down and let it simmer for ten to fifteen minutes. If you want it crunchy then ten minutes will be enough - if you want it soft and fluffy then leave it to cook for longer. All the water should be absorbed while the quinoa is simmering. It will expand to two to three times its original size. Remove the pan from the heat.
Step 4
Your quinoa is now ready to serve as a substitute for rice with curry and other dishes. You can also include it as a part of one of your regular meals.
Article Source: http://EzineArticles.com/?expert=Ken_H_Jones
Cooking - The Basics
I have been cooking for approx 40 years, and can produce mediocre, passable and excellent meals, depending on my mood, ingredients and motivation. I have found that most cooks tend to categorize their meals in the same way and it will be near on impossible to cook home meals every day of your life without sometimes (or often) producing just "filling the gap" meals.
The first steps to cooking often seems like a daunting task to the inexperienced cook. Looking at pictures of prepared dishes can be intimidating to a novice and create the feeling of being too advanced to attempt without help or assistance. There are a few basic principles involved in cooking that has not changed over the years and getting to know these principles is the first step towards being successful in your kitchen, without stress.
In spite of new techniques and cooking methods, these guidelines have never failed, i.e. beef, lamb and chicken can all successfully be cooked with onion, tomato and garlic (safe meals) and by adding wine, cream or yogurt, balsamic vinegar, soy sauce and a few herbs can be turned into "impress meals." Fish can impress without adding anything because it has such a distinctive flavor and aroma, although by adding a few simple ingredients like wine and cream can become real "wow" meals. It is so satisfying to experiment and produce a tasty dish, all it needs is a bit of courage and a glass of fine wine for settling the nerves.
When you start learning to cook get into the habit of smelling what you intend adding to your meat or vegetables. The stronger the smell, the less you need to add to enhance a simple dish. Garlic, pepper, herbs, soy sauce and wine or balsamic vinegar are so popular in cooking, but so often when used without restraint it can overpower whatever you are cooking. Rule of thumb is always, "less is better." It is easy to add a touch more than to try and disguise the overuse of flavorings. Test your dish while it is cooking by smell, if one aroma comes across stronger than the rest, it is probably too much.
Another tip in cooking, don't cook anything you don't particularly like eating yourself. I have found that I cook the things I love eating far better than those my guests expect to have on an "impress" plate. In this category artichokes are top of my list, my palate rejects the flavor and I will avoid cooking it at all costs.
Each item, meat or vegetables, has its own distinctive taste. An inexperienced cook should concentrate on cooking them individually to maintain their own favor rather than mixing what does not always combine well. Personally I would rather eat carrots that taste of carrot instead of heavy wine and spices or herbs. Although some combinations can really produce a "wow" meal, it takes some experimenting to achieve if you are not cooking from a recipe.
Now to recap; onion, tomato and garlic for the basis of most meat dishes. The adding of herbs and spices should be controlled by smell. Strong smell, use less. Taste and smell the dish while cooking. This gives a very good indication of the strength of your additives. And finally, stay with what you enjoy eating but by adding a little wine, cream or yogurt you can turn the dish into a "wow" dish and no longer be regarded as a beginner when it comes to cooking for others.
Article Source: http://EzineArticles.com/?expert=Cecil_Heim
The first steps to cooking often seems like a daunting task to the inexperienced cook. Looking at pictures of prepared dishes can be intimidating to a novice and create the feeling of being too advanced to attempt without help or assistance. There are a few basic principles involved in cooking that has not changed over the years and getting to know these principles is the first step towards being successful in your kitchen, without stress.
In spite of new techniques and cooking methods, these guidelines have never failed, i.e. beef, lamb and chicken can all successfully be cooked with onion, tomato and garlic (safe meals) and by adding wine, cream or yogurt, balsamic vinegar, soy sauce and a few herbs can be turned into "impress meals." Fish can impress without adding anything because it has such a distinctive flavor and aroma, although by adding a few simple ingredients like wine and cream can become real "wow" meals. It is so satisfying to experiment and produce a tasty dish, all it needs is a bit of courage and a glass of fine wine for settling the nerves.
When you start learning to cook get into the habit of smelling what you intend adding to your meat or vegetables. The stronger the smell, the less you need to add to enhance a simple dish. Garlic, pepper, herbs, soy sauce and wine or balsamic vinegar are so popular in cooking, but so often when used without restraint it can overpower whatever you are cooking. Rule of thumb is always, "less is better." It is easy to add a touch more than to try and disguise the overuse of flavorings. Test your dish while it is cooking by smell, if one aroma comes across stronger than the rest, it is probably too much.
Another tip in cooking, don't cook anything you don't particularly like eating yourself. I have found that I cook the things I love eating far better than those my guests expect to have on an "impress" plate. In this category artichokes are top of my list, my palate rejects the flavor and I will avoid cooking it at all costs.
Each item, meat or vegetables, has its own distinctive taste. An inexperienced cook should concentrate on cooking them individually to maintain their own favor rather than mixing what does not always combine well. Personally I would rather eat carrots that taste of carrot instead of heavy wine and spices or herbs. Although some combinations can really produce a "wow" meal, it takes some experimenting to achieve if you are not cooking from a recipe.
Now to recap; onion, tomato and garlic for the basis of most meat dishes. The adding of herbs and spices should be controlled by smell. Strong smell, use less. Taste and smell the dish while cooking. This gives a very good indication of the strength of your additives. And finally, stay with what you enjoy eating but by adding a little wine, cream or yogurt you can turn the dish into a "wow" dish and no longer be regarded as a beginner when it comes to cooking for others.
Article Source: http://EzineArticles.com/?expert=Cecil_Heim
Tarragon - 5 Ways (Plus 1) To Use This Truly Fine Herb
Tarragon is one of my favorite herb additions to my meals. I like the sweetness that this herb imparts in food. Tarragon is also known as Dragon's Wort, which is a name strange enough to make me think of witches brews and the like.
There are two types of tarragon - French and Russian. The French has the stronger flavor of the two, which is predominately anise. Tarragon is characteristic of French cooking also. The Russian version can be grown from seed, but has a weaker flavor. Tarragon is one of the prime ingredients in Fine Herbes, which I think is quite appropriate.
Here are five ideas to add a little tarragon to your life.
Sauces: Bernaise sauce is a classic example. Tarragon is the star here for sure. I also add a bit to other cream style sauces that I make for fish and chicken dishes in particular. Just a little goes a long way to imparting some special flavor.
Vinegar: Add sprigs to Tarragon to a quality vinegar to make your own infused product. Please remember to store properly so the vinegar doesn't not become contaminated - a cool place and not for longer than a few weeks.
Butter: I make a bread loaf that is a family favorite. It is really simple. Take a loaf of Italian, French (whichever your prefer) and cut slices not quite through the bottom of the loaf. Spread a little butter/margarine on each slice. Spread the top of the loaf with butter/margarine. Sprinkle with garlic powder, tarragon, parsley flakes (fresh doesn't work well with this recipe), grated Parmesan cheese, and a bit of paprika. Wrap in foil and bake at 325 degrees for 20 minutes or until heated. Uncover the top of the loaf and bake another 5 minutes.
Mustard: I make a sauce to serve with cocktail sausages that includes Dijon mustard, parsley, and tarragon. I add to taste so the tarragon isn't the prime taste, but comes through subtly.
Mushrooms: One of my favorite ways to prepare mushrooms is to saute them in melted butter, with some added Sherry, fresh garlic, and tarragon. The flavor is so special and spooned over a grilled sirloin is a perfect finish.
And an extra bonus: Saute garlic and green onions in olive oil with tarragon, parsley, ground black pepper and a touch of lemon peel. Brush it over the outside of your chicken before you roast it. Divine flavor and aroma will be yours.
Article Source: http://EzineArticles.com/?expert=Judy_Ferril
There are two types of tarragon - French and Russian. The French has the stronger flavor of the two, which is predominately anise. Tarragon is characteristic of French cooking also. The Russian version can be grown from seed, but has a weaker flavor. Tarragon is one of the prime ingredients in Fine Herbes, which I think is quite appropriate.
Here are five ideas to add a little tarragon to your life.
Sauces: Bernaise sauce is a classic example. Tarragon is the star here for sure. I also add a bit to other cream style sauces that I make for fish and chicken dishes in particular. Just a little goes a long way to imparting some special flavor.
Vinegar: Add sprigs to Tarragon to a quality vinegar to make your own infused product. Please remember to store properly so the vinegar doesn't not become contaminated - a cool place and not for longer than a few weeks.
Butter: I make a bread loaf that is a family favorite. It is really simple. Take a loaf of Italian, French (whichever your prefer) and cut slices not quite through the bottom of the loaf. Spread a little butter/margarine on each slice. Spread the top of the loaf with butter/margarine. Sprinkle with garlic powder, tarragon, parsley flakes (fresh doesn't work well with this recipe), grated Parmesan cheese, and a bit of paprika. Wrap in foil and bake at 325 degrees for 20 minutes or until heated. Uncover the top of the loaf and bake another 5 minutes.
Mustard: I make a sauce to serve with cocktail sausages that includes Dijon mustard, parsley, and tarragon. I add to taste so the tarragon isn't the prime taste, but comes through subtly.
Mushrooms: One of my favorite ways to prepare mushrooms is to saute them in melted butter, with some added Sherry, fresh garlic, and tarragon. The flavor is so special and spooned over a grilled sirloin is a perfect finish.
And an extra bonus: Saute garlic and green onions in olive oil with tarragon, parsley, ground black pepper and a touch of lemon peel. Brush it over the outside of your chicken before you roast it. Divine flavor and aroma will be yours.
Article Source: http://EzineArticles.com/?expert=Judy_Ferril
Subscribe to:
Posts (Atom)