Food – Five Tips on Cooking Food | By Owen Jones
There can not be a lot of people who do not like their food, but the human race, being what it is, I expect that there are a few of them. Nonetheless, for the remainder of us, cuisine is a source of daily enjoyment and, like drink, it is frequently used to commemorate a celebration. not only that, but different foods are served for the different meals or distinct celebrations. Festive meals were indubitably planned around the seasonal foods available, but some foods were transported enormous distances for the benefit of those who could afford them. For example, my father considered it a great luxury to get an orange in his stocking on Christmas Day sixty years in the past. How the times have changed! Very few children would think an orange a gift, special or not, any day of the year these days.
Nevertheless, the preparation of food is still a daily affair and so, I have written a few top tips on cooking foodstuff underneath, so that you will obtain the best from that which you have purchased or grown in your garden even a long while afterward.
The Quickest Quiche: a quiche is the archetypal healthy fast food and this is one of the best quick ways to make one. Put one onion, four eggs four ounces/125 grammes of butter, half a pint/250 ml milk, baking powder, 2 ounces/60 grammes of grated Cheddar cheese, parsley, salt and pepper and anything else you like into a strong food mixer/blender. Whirl it all up together and pour it into an appropriate dish, lined if you have it with some pre-made, shop bought, pastry. Bake at 190C/375F/Gas Mark 6 for 40 minutes. It serves four and is delicious.
Heavenly Hamburgers: next time you make hamburgers, do not salt the meat before cooking it. Use your normal recipe and prepare the patties as normal. Then, put a handful of sea salt in your favourite heavy duty frying pan and heat it up to very hot. Drop the hamburgers onto the salt and cook as normal. The outside of the hamburger will go crisp and the grease will be kept to the absolute minimum.
Salmon In The Papers: a great way to cook a whole salmon is to cook it in newspaper. You ought to try it. Prepare your salmon according to your favourite recipe. Then wrap in three or four thoroughly drenched sheets of newspaper (any name). Make a nice parcel out of it; as neat as you can. Place the soaking-wet parcel on a baking tray in the centre of a moderate oven. Bake until the paper is dry on the top and then flip it over. When that side is dry the salmon is done. it’ll take about an hour. If you want to eat it hot, peal the paper off straight away and serve. If you want to eat it cold, leave the package until it is cold and then unwrap. Either way the skin will stick to the newspaper.
Off The Wall: if you are unsure when spaghetti is cooked thoroughly, through a strand at a tiled wall. If it sticks, it is done.
Cheap And Cheerful: for a quick, healthy, unusual summer sandwich filling, pick some fresh, young dandelion leaves; wash them thoroughly; dress if you want and put between slices off a good loaf of bread.
Owen Jones, the author of this article writes on several subjects, but is currently involved with Black and Decker Tools. If you would like to know more or check out great offers, please go to our website at Woodworking Power Tools.