The Scoop on Soup

Soup may be the first course of a meal or it can be the whole meal. A steaming hot bowl of soup is wonderful to warm up to on a cold winter day, while a bowl of chilled gazpacho or fruit soup can be perfect for cooling off on a hot summer day. ‘Soup’ is a basic term used to describe a liquid food made from any combination of vegetables, fruit, meat and/or fish cooked in a liquid. This article will discuss some of the more common variations of soup and offer information and tips on preparing, serving and storing homemade soups. Common Types of Soup… Bisque – a thick, rich cream soup usually containing seafood. Newer recipes may use …

Rice Cooking Basics with Almond Rice Recipe

A Look at Rice When cooking rice the size of the grain is the most important thing. Due to the thousands of varieties of rice found all over the world which have differing flavors and aromas, it can be problematic to find the exact right one for your dish. Long-grain rice usually runs four to five times long as it does wide. It is typically dry and fluffy after it is cooked. The grains do not clump. Some examples of long grain rice are Basmati (aromatic, having a rich nutty flavor; used a lot in Indian cooking), brown long-grain rice (husk removed with a nutritious bran layer, slightly chewy, mild nutty flavor), finishing off with white or polished long-grain rice …

Recipe For A Successful Barbecue

Take the barbecue itself – if it’s seen better days then maybe it’s due for an upgrade? Do you want the precision, efficiency and convenience of a gas barbecue or would you prefer the hands-on theater of a traditional charcoal-burner? Gas can be a real time-saver, assuming you remember to check the level of the gas bottle and don’t have to make a dash to the local garden center to re-stock in the middle of the party. But charcoal fans will tell you that nothing imparts the smoky barbecue flavor like the real thing – even if you do set your hair and the neighbor’s fence on fire in the process. It’s all down to personal taste, but with dozens …

In Alabama, Culinary Arts Are A Tradition

Few states have such a strong culinary tradition as Alabama culinary arts. In large part, this is a result of Southerners’ love of good food and the tradition of handing down recipes from parent to child. With a long tradition of rich southern foods and spectacular regional recipes, Alabama’s food heritage is well known. It isn’t surprising that it has given rise to renowned regional specialists such as Frank Stitt, owner of the Bottega, Chez Fonfon and the Highlands Bar and Grill, and renowned Chef George Panayiotou. For Alabama residents with a love of cooking in their hearts, there are many ways to pursue a career in cooking. Because there are so many family owned restaurants that specialize in local …

Culinary Traditions Of South America: Argentina

Argentina is South America’s second largest country, snugly situated between the Andes mountain range, the Pacific Ocean, and the South American countries of Brazil, Paraguay, Uruguay, Brazil, and Chile. Being situated in such a manner, Argentina is exposed to many different cultural influences from all directions, including countries all the way across the Pacific. Spain took it upon themselves to permanently settle in the country in the late 1500s, and remained there until Buenos Aires formally emancipated themselves in 1853. One of the most remarkable differences between Argentine Cuisine and exotic cuisines from around the world is the heavy influence that the cuisine of the Italian and Spanish cultures had on it. Startlingly enough, due to the influence of the …

Cooking Up Kiwi Cuisine

Stemming from its British Colonial heritage, culinary culture in New Zealand has long been characterized by straightforward fodder such as steak and fries, fish and chips and baked meats. However, driven by the demands of increasingly sophisticated tourists to the region and influenced by both Asian and Pacific flavors, New Zealand cuisine has quickly evolved to cater to gourmet tastes. Today’s New Zealand menus combine the incredibly fresh produce, meat and seafood with an eclectic mix of indigenous plants and exotic vegetables to create complex, flavorful dishes. Fortunately, travelers heading to these dreamy, green islands in the South Pacific don’t have to wait long to indulge in a Kiwi feast. For example, Air New Zealand offers a gourmet New Zealand-inspired …

Cheap Flights From UK To Spain: From The Airport To A Cooking Pot

The senses come alive in Spain – acutely and accurately. For anyone wanting to sample the sensual flavors of authentic Spanish cooking, Spain is guaranteed to be a paradise of sorts. Picture these: fresh seafood, the most tender and delectable meat, rich spices, and newly picked fruits. Then, add to all that sunshine kissing your face, a cool wind blowing strands of hair off your face, and the lulling sound of waves telling you you’re right where you belong. Who could say no to having such a beautiful dream come true? No one, and cheap flights from UK to Spain now make it easier than ever before for just about anyone to fly from anywhere in the world to the …

FIVE FISH SOUPS.

Fish stock. ———– Ingredients:- 2 lbs. of beef or veal (these can be omitted), any kind of white fish trimmings, of fish which are to be dressed for table, 2 onions, the rind of 1/2 a lemon, a bunch of sweet herbs, 2 carrots, 2 quarts of water. Mode:- Cut up the fish, and put it, with the other ingredients, into the water. Simmer for 2 hours; skim the liquor carefully, and strain it. When a richer stock is wanted, fry the vegetables and fish before adding the water. Time. 2 hours. Note. Do not make fish stock long before it is wanted, as it soon turns sour. Crayfish soup. ————– Ingredients:- 50 crayfish, 1/4 lb. of butter, 6 anchovies, …

DIFFERENT WAYS TO COOK RICE.

Rice needs to be thoroughly washed. A good way to do this is to put it into a colander, in a deep pan of water. Rub the rice well with the hands, lifting the colander in and out the water, and changing the water until it is clear; then drain. In this way the grit is deposited in the water, and the rice left thoroughly clean. The best method of cooking rice is by steaming it. If boiled in much water, it loses a portion of its already small percentage of nitrogenous elements. It requires much less time for cooking than any of the other grains. Like all the dried grains and seeds, rice swells in cooking to several times …

Amazing Thai Recipe

Bamboo Shoots: Bamboo shoots are called for in many Thai recipes. In order to prepare a bamboo shoot for cooking you need to peel them and boil the white inner stalks for 30 minutes in water. If you are using canned bamboo shoots you will only need to boil them for 10 minutes, or if they are going into curries or soups, boiling might not be required. Basil (fresh): There are three types of basils used in Thai cooking; sweet, holy and lemon. Sweet basil is much easier to find because it is commonly used in western cooking. Holy basil has a spicier taste and can be recognized by it’s slightly purple leaves. Lemon basil has a lemony flavor and …

All about Cuban cuisine

The East Caribbean island of Cuba has a rich cultural heritage from which has arisen culinary traditions that are as vibrant and varied as the variety of cultures that have contributed to the development of this distinct and delicious cuisine. In addition to the ancient influence of the native peoples of Cuba, the Spaniards brought their own culinary styles, tinged by those of the Moors who held huge parts of Spain for centuries. The slaves that were brought from Africa made significant culinary and cultural contributions, with other culinary traditions being brought to the island with the French colonists fleeing uprisings in Haiti. As these various influences came together, a distinctly Cuban flavor and style evolved, which is reminiscent of …

ABC OF SOUP MAKING.

Lean, juicy beef, mutton, and veal, form the basis of all good soups; therefore it is advisable to procure those pieces which afford the richest succulence, and such as are fresh-killed. Stale meat renders them bad, and fat is not so well adapted for making them. The principal art in composing good rich soup, is so to proportion the several ingredients that the flavour of one shall not predominate over another, and that all the articles of which it is composed, shall form an agreeable whole. To accomplish this, care must be taken that the roots and herbs are perfectly well cleaned, and that the water is proportioned to the quantity of meat and other ingredients. Generally a quart of …