Chef Judi's Kitchen

Question by snugs: How the heck do you saute chicken without the inside remaining pink?
Every time I try to saute a chicken breast the inside remains raw unless I cut it into smaller pieces. How can you saute a full size breast without the inside remaining pink?

Best answer:

Answer by SSGP
my answer would be to cook it low and slow. or do what i have done fillet the breast in half. good luck

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Melissa & Doug Cook’s Corner Wooden Kitchen

• Everything a young chef needs for pretend house and restaurant play
• 3-burner cook top and oven with clicking knobs, a refrigerator, storage shelves, a ?cutting board? and a real, working, timer
• This compact and efficient kitchen is easy to assemble
• Sturdy wooden construction
• Exceptional quality and value

A make believe dream kitchen that will fit in your house too! The cooks corner kitchen includes a pretend stove, oven and sink with drawer storage. It features a working kitchen timer and clicking knobs for the stove and oven. It is approximately 37″ x 29″ x16″ assembled. Assembly is required. Ages 3+ Food and cooking utensils are sold separately.The Cook’s Corner Wooden Kitchen from Melissa and Doug will have your little chef engaged in imaginative house and restaurant play. This kid-sized

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How to cook vegetable for Korean Spicy Chicken Stew; learn this and more in this free online cooking video taught by an expert Korean cuisine chef and nutrition expert. Expert: Eunyoung Kim Bio: South Korean native Eunyoung Kim has a degree in Food Science and Nutrition from Pusan National University. Filmmaker: Kyle Hodge

Chef Keith Floyd presents an easy to follow step by step guide to cooking with mussels. Classic moules mariniere recipe video from BBC cookery show ‘Floyd on Fish’. More about mussels: www.bbcgoodfood.com and mussel recipes here: www.bbcgoodfood.com
Video Rating: 4 / 5

by tuxthepenguin84

Article by Chef Tod Mohr

Let’s say that you are depending on a teacher or a mentor…someone you trust. What would happen if you found out that they’re not telling the truth, or at least, they aren’t telling you the whole truth? If you’re depending on a book to teach you a new kitchen culinary skill, you need to know now that the book isn’t telling you everything you need to know about cooking meals at home. In fact, it might shake your faith and think, well, I can’t even cook water now!

I want to help to restore your faith in recipes. I know I often bash recipes, but recipes are useful for trying to duplicate meals that you like, for duplicating restaurant meals, and for getting new ideas on what to cook. However, the reason I have issues with recipes especially for a home cook that doesn’t understand basic cooking method is that there are things that recipes do tell you and there are things that recipes don’t tell you.

Unfortunately, if you really take a look at the components of a recipe, you can begin to see that they are really a bunch of steps without explaining any nuances. For example, a recipe may say to cook shrimp until pink. But if they are large shrimp, the shrimp are going to turn pink before the inside of the shrimp is completely cooked. The recipe may say nothing about this. The recipe may tell you to add onion and parsley at the same time and cook until the onion is tender. NO! If you do that, the parsley will be obliterated by the time the onion is ready.

Most cookbooks assume a basic knowledge of cooking methods that you just may not know. This is what I want to help you to understand.

Here’s another example, in one of my cookbooks it says to cook the chicken for 45 minutes or until done. Until done? How are you supposed to know if it’s done? The recipe doesn’t tell you. What does medium heat mean? Again, the recipe doesn’t actually explain this.

A lot of times, the cookbooks that are made by a company that contain a lot of name brand products are often the worst offenders of not explaining all that you need to know. That doesn’t mean that all cookbooks are like this. I have several books that are very clear and concise about explaining how and why you do something. Here are a few examples from my collection:

* The Sauce Bible* On Cooking* The Flavor Bible* Professional Baking

All of those are very specific and explain what I need to know to cook food by method and by combining flavors, etc. I also like to get cookbooks that are specific to a region to help me to understand how to create flavors from that region. Here are just a few examples:

* Celebrate San Antonio* Tropical Cooking* The New Orleans Cookbook

So, if you can’t completely trust your cookbook, what do you do?

* You have to be smarter than your cookbook.* You have to know when it’s lying to you.* You have to know when it’s pretending that it knows and it really doesn’t* You have to know when it’s left something out

Next time, I’ll show you ways to be smarter than your recipe book, improve kitchen culinary knowledge, and restore your faith that you can cook water! I’ll also explain to you how to use a recipe’s shortcomings to your advantage.

About the Author

Chef Todd Mohr is a classically trained chef, entrepreneur and educator. Chef Todd’s simple philosophy – burn your recipes and learn how to really cook – has helped many home cooks and professionals alike finally achieve success in the kitchen. Learn his 1 Secret for Free and discover how online cooking classes can really teach you to cook!

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Cook with Jamie: My Guide to Making You a Better Cook

My guide to making you a better cook. I can’t tell you how long I’ve dreamed about writing this book. It’s the biggest book I’ve ever done, and I’ve really tried to make it a timeless, modern-day classic. Whether you’re a student, a young couple, an established cook, or a novice, I’ll take you through a whole load of simple and accessible recipes that will blow the socks off your family and any guests you might have round for dinner. There’s information on the equipment that I think you shoul

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Question by Sheila O: How would you describe a gourmet oatmeal chocolate chip cookie?
I am looking for a great description of a gourmet cookie that is packed with oatmeal, has NO FLOUR, peanut butter, Ghirardelli Chocolate Chips. It is moist, sweet but not too sweet. I use raisins as the main sweetner and top it off with sugar, real vanilla and cinnamon. If you need more help in helping me you can see it at bizzylizzybakery. I am at a loss of a 2 line description and my hope is someone can help me. Thanks a bunch.

Best answer:

Answer by Ethan J Taylor
WHy not give one to 10 people and ask them to write you 10 words about their expereince of eating it – that will be more useful and subjective….audience / market research is how the big boys do it…so can you!

Ethan J Taylor

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Tortillas are one of the staples of Mexican cuisine, served up fried as tacos, rolled into soft burritos or layered as enchiladas. The history of tortillas dates back to 10000 BC. Later, it was popularized when a peasant prepared this flat corn bread to the Mayan king. Missionaries later spread the recipe for tortillas throughout California, and today flour tortillas are favored over white bread for their versatility and low fat content. Hi, Im Jason Hill of Chef Tips outside the Mission Tortilla Factory in Anaheim. Lets head back to the kitchen and learn how to make homemade tortillas. To prepare this flour tortilla recipe, you only need four ingredients: flour, baking powder, vegetable shortening or lard and salt. First, stir 4 cups all purpose flour and 1/8 teaspoon baking powder in a large bowl. Next add 1/2 cup of shortening or lard into the mixture and work the fat into the flour with your hands. Dissolve 1 1/2 teaspoons of salt into 1 1/2 cups of warm water. Drizzle this slowly into the flour mixture and mix until you have a soft dough. Knead for 1 minute, adding flour or small amounts of lukewarm water if needed. The dough should not be too wet or dry. Once it is at the right consistency, turn bowl over to cover the dough and let it rest for about 20 minutes. Next, divide the dough into 12 pieces and form into balls. As you form and roll the balls, coat your hands with a little bit of shortening. Flatten and cover balls with plastic wrap and let rest for 20-30 …
Video Rating: 4 / 5

by glue&glitter

After an earnest tribute to our beloved Indian cuisine and Indian recipes, I suppose its time to move on with our big ride. So, before we get started, plz fasten those seat belts tight, as you’d need really something to keep you taut from falling off as you scroll down…. Why?? Coz your first stop is gonna be into the amazing world of absolutely luscious dips… yes… u guessed it rite…chutneys it is… or rather chammandhi as per Malayalee vocab….

Chutneys…a vibrant n alluring medley of dips…something that truly exemplifies the beauty and diversity of our Indian cuisine. Be it north or south, east or west, Indian cooking households are no new to this rather mouthwatering name. Be it a morning breakfast, or a scrumptious lunch, or savoring evening snacks with hot tea, or a light dinner, chutney or chammandhi is more or less an habitual side dish on all dining tables on all or any one of these occasions…almost tagging itself as an inevitable part of our Indian cuisine.

Following the basic trait of our Indian cuisine, these chutneys too come in all sorts of shades depending upon the ingredients used and in various textures as well depending upon the cooking process followed. As for the tastes, it too differs accdg to the ingredients and cud be hot n spicy, sweet, sour and even tangy thereby leaving all your taste buds hankering for more…. A remarkable facet of our Indian cooking, so to say!!!

Chutneys popularly nicknamed as “Thottu kootan” in Kerala cuisine, can be made in a curry base for which you need to cook the ingredients and then blend it; or you can also blend the fresh ingredients directly and top it with oil or seasoning. In either case, it’s usually either the coconut or the onions used to get that creamy mixture base.

Recollecting a point from one of my previous blog article on my favourite onion chutney recipe,  believe chutneys often educe a nostalgic touch in the making process as it’s often considered the first lessons of cooking by Malayalee cooking novices…apart from tea/coffee…. And being a true Keralite, even I was taught the first chapter of cooking in the form of “Thenga Chammandhi” of all the Indian recipes at hand…which thankfully, wasn’t adjudged as a total
disaster….

And during this transition phase from being a cooking novice to an almost above average cook (being very modest), I learnt to make various types of Indian recipes making me quite obsessed to Indian cooking, especially naadan kind. And in due course, I have quite mastered myself in making different types of chutneys too…or at least I hope so…. (being modest again)

Enlisting below a few among them; falling under South Indian chutney recipes.

From clockwise direction: Coriander chutney, Manga chammandhi, Small onion chutney topped with coconut oil, A trio chutney with onions, tomato and coriander and finally the Dates chutney

Coconut chutney – A highly popular accompaniment with Dosas, Ghee roast or   Idlis, one of the most easiest to make. You can even change the colour by   adding green chillies or chilly powder accdgly.

Onion chutney – Another easiest and highly preferred one which goes well with Dosas, Idlis and Kappa. Red onions can be substituted with small onions too.  Can be blended either fresh or sautéed as desired. Check out my favourite version.

Thenga chuttha chammandhi – An extremely popular one made using sautéed coconut blend with sautéed dry chillies and tamarind. You can also add fresh coriander leaves to add flavour. You can even store it for a couple of days….  But just make sure that you don’t add water while grinding.

Mango chutney – A common side dish with hot rice or hot rice gruel making your dinner light and appetizing. Try blending a ripening one (not fully ripened) with a few dry red chillies, a piece of ginger and a few small onions finally topped with pure coconut oil. Am sure you’d be left speechless. And not too sure if it’d make your dinner light or heavy….

Tamarind chutney – A dip popularly used in North India while serving samosas or bhel or chat. Another one that’s absolutely irresistible!!!

Tomato chutney – A tangy one to go with a couple of hot dosas or steaming idlis. No words to express the tanginess!!!

Dates chutney – Another one extensively used as a side dish for hot n spicy Biriyanis…. Also used as a dip for samosas, bhel pooris, chat etc.

Coriander chutney – Something refreshingly green and easy to make; to go with a couple of dosas, idlis and even as a spread on rotis and sandwiches. A very popular one indeed!!!

Mint chutney – How about waking up to the mint flavor with a generous dollop of mint chutney spread ready in your sandwiches. Absolutely yummy, isn’t it!!!

Small green chillies (Kanthari) chutney – The only fitting or rather the ultimate side dish paired with a couple of cooked yummy kappas (tapiocas) to make your day. Absolutely divine!!!

A combo of onion, tomato and coriander chutney – And finally, saving the best to last… A personal favourite of mine, this combo of a few of the above makes it all the more worthwhile. Check out the recipe here.

And so, the never ending list cud go on and on and on…. For more of these and the recipe guidelines, you can surf here…includes those too which ain’t there in the list above. For any of the above recipe details, pls do feel free to ask me too and I shall try my best to help you out, hopefully with an authentic one….

And yes, these are just pure guidelines, no hard-fastened rules to follow…. It’s something even a beginner could work on with some slender changes, and finally churn out something that’d leave you all sizzling too.

So, go rite ahead and start nippin’ with a dippin’ into the bowl of dip-ins.

Happy dippin’…oops…happy cooking or shud I say happy grinding!!!

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