Hone your cutting skills
I came across an excellent article today explaining in detail how to cut foods. This is something many cooks take for granted. We go to great lengths to learn how to cook foods, but give little thought to how to cut them.
Good knife skills are a combination of knowledge and practice—the knowledge of which knives to use for which tasks, the knowledge of how to hold and move a knife, the knowledge of how various foods are structurally composed, and many other little bits of knowledge. But being thoroughly indoctrinated with knowledge will mean little if not accompanied by lots of practice. Like any other skill, speed and competence come with practice.The article even gives specific illustrated examples for left-handed, and right-haded chefs, for 21 different foods.
What a great resource.
Read the article here
Don’t Poke the Chicken at Your Backyard Barbecue
By Bev Hlavka
You might be planning a home remodeling project and it includes an outdoor kitchen. A big part of that plan will be the type of grill you introduce. There are a lot of things to think about and options to research before investing in equipment. I am not a gourmet chef, but I think it is helpful to know what you enjoy grilling the most for your family. Are you carnivores or do you enjoy fish and poultry?
Don’t forget about the veggies and fruit. Anything can safely and deliciously be cooked on a grill of your choice so be open to the possibilities. For the brevity, let’s concentrate on the meat portion. Beef can be economical if you purchase cheaper cuts such as brisket, but most everyone loves a good steak. Take a good cut of meat, add a little salt and pepper and you’re done. You don’t have to go in for the fancy flavors of marinade etc. Try ribs on the grill. If you want them falling off the bone I suggest you boil them before grilling. Try your hand at your own barbecue recipe and slather it on. You can easily look like an expert. Have you ever tried making your own burgers out of meat you have ground yourself? There is nothing like it.
If you don’t have a meat grinder, you can do a small portion at a time in the food processor. If it’s pork you favor there are very few limits as well. If you are working with a large piece of meat, follow the rule of thumb that it should be cooked more slowly. Pulled pork is my favorite with a good barbecue sauce. I live in Wisconsin so a good brat is enjoyed by many. Try grilling brats and cutting them up for a spicy chili soup. It’s fantastic. Seafood is quick and can get away from you in a hurry. Shrimp are easy on a skewer or put the fish in a basket so it won’t fall apart on you. I have also done filets in a foil with lemon juice and they are great. Chicken have a few cuts for you to grill, just do it more slowly so it won’t dry out.
What kinds of tools are best for grilling? Some of the best grilling you will ever have can be done on a “cheap” grill. You have that new outdoor kitchen in mind, but you don’t need to spend a fortune unless you want to. You can keep up with the best of them on those fancy monstrosities. Look for something that has ample surface space because you never know when a party is going to happen and you need room to feed a hoard. You do not need the long handled fork because it only pokes holes in the meat and all of the juices drip out. Your meat will be dry and chewy. Use tongs instead so you can easily turn the meat. You might also benefit from a good wire brush for cleaning, a bag of your favorite chips, a thermometer and you’re set.
For any style of grill you have, one main point is to keep it clean. You don’t want to wow your guest with last week’s barbecue that is stuck on the grill plate. A good steel wool will take care of this too. Oil the grates to keep the meat from sticking. This is especially necessary for chicken and fish. You can season your food with a rub or marinade, or just the salt and pepper. Turn the food once and baste it late. Don’t forget the non-piercing issue. Try not to peek too much as you will let out steam and the temperature of the grill automatically goes down for lopsided cooking. It can also be dangerous to open the grill too much as the steam is incredibly hot. You might want to store it in the garage for the winter, or at least cover it with a large grill cover. It doesn’t matter if your grill purchase is out of a high end catalog or from your local Kmart, just get out there and grill. Before you know it you will be dipping, marinading,rubbing and saucing up a storm. Your friends will wonder why you didn’t do this sooner.
Bev Hlavka is a successful freelance writer offering guidance and suggestions for consumers buying patio furniture, gas grills, picnic tables and more. Her many articles can be found at http://www.patio-furniture-4u.com/Gas%20Grills.htm. She gives information and tips at http://www.patio-furniture-4u.com to help you save money and make informed buying decisions.
Hong Kong Street Food
by: Wong Yee Lee
If you have visited Hong Kong in the past, you should have tried the typical HK street food stalls and had a taste of the famous curry fish balls there. If you haven't, then you must make sure you will try it the next time you are there.
What is so special about it? Standing in front of a food stall like this, you will be able to see a wide selection of food choices. My favourite would be the curry fish balls and the pig intestines. Of course these may not sound mouth-watering to some of you but I am sure you will be able to find something which you fancy eating. Octopus balls, beef balls, minced pork balls, octopus, squids, chilli wrapped with fish meat, chicken wings or tips, fish balls and lettuce in soup, fake shark fin soup, cow tripe and many others are all available.
Just go to Mong Kok, you can easily find one at each street corner. Then of course, these types of stalls are everywhere in HK.
Most of these stalls do not provide seating but some do. With those few which provide seating, very often you will also find noodles available. When I was small, I used to enjoy a bowl of these noodles for lunch. At that time, it did not cost me more than HK$1 per bowl. These days, you will not be able to enjoy one bowl of such noodles for at least HK$15.
You can combine as many ingredients as possible in one of these bowls of noodles. The only difference is that the more ingredients the more expensive your bowl of noodles will be. There are already at least four types of noodles which you can choose from - greasy noodles, flat noodles, thin noodles or rice noodles. If you want you can have some vegetables. Apart from some Chinese noodles, you can also have the western choice of lettuce. Then there are the meat options. The most popular would be pig's intestines, pig's blood and pig's skin. However, if these sound revolting to you, then you can choose some more common ones such as fish balls, chicken wings, meat balls, pork belly meat, fish dumplings, pork dumplings etc.
There is one thing to remember. One may not find these places very hygienic. I am not saying that you should refrain from trying any of these places since it is one of the specialties in HK. The food on offer is generally very well cooked, so you should not have any problems. What you need to do is just to be careful. If you are already having difficulty acclimatizing to the new environment, then I would advise you to leave these eating places until another time.
Gather your courage and I am sure the food from such stalls will not disappoint you!
About The Author
Wong Yee Lee
This article was produced by Asia Dragon. Visit us at www.asiadragon.co.uk where you will find authentic oriental fashion clothing & accessories, kimonos, stylish home furnishings, furniture, beautiful ornaments, Chinese calligraphy plus much, much more!
