Author Archives: Sharon Lee Davies-Tight, artist, writer/author, animal-free chef, activist

ONIONS

ONIONS. When onions are called for in a recipe, if it doesn’t specify the type, then use any type you like. However, when it does specify, then those recommended have been found to work the best in that recipe. Sweet vs hot: When sweet onions are called for in a recipe, it refers to large Spanish yellowContinue reading “ONIONS”

OLIVE OILS

OLIVE OILS range in flavor from very mild to clearly distinct, with mild dishes generally requiring a mild oil, and spicy dishes a more flavorful one. But experiment with different varieties and combinations to discover your own preferences. In Italy, olive oils are graded according to their pressing and acidity level. The first pressing, if doneContinue reading “OLIVE OILS”

NON-DAIRY LIQUID CREAMER

NON-DAIRY LIQUID CREAMER. I use non-dairy liquid creamer freely in my kitchen. It is a superb product, tasting much like real cream. Depending upon where you live in the country, brand names will vary. Locate in the dairy section of the market. Much to my dismay, this product is no longer available in Cleveland, Ohio. ThereContinue reading “NON-DAIRY LIQUID CREAMER”

MELONS, HOW TO CUBE

To cube watermelon: Cut watermelon in half lengthwise. Take one half, and starting at one end slice into 3/4 inch thick slices. Discard the end piece and only slice as many slices as you estimate you’ll need for the recipe. Take each slice and run a sharp sturdy knife between the peel and the melon.Continue reading “MELONS, HOW TO CUBE”

ALTERING RECIPES

ALTERING RECIPES. There are two common temptations to alter a recipe. First: If we have a little bit extra of an ingredient we’ll add it to the dish rather than discard or store it. Please don’t add a little extra of anything no matter what the reason. Freeze it, store it, dump it. Do anything butContinue reading “ALTERING RECIPES”

LIQUID FLOUR

LIQUID FLOUR. You may notice that when using a thickener for a sauce or soup, I do not use a roux (the cooking of margarine with flour till thick and golden brown). Instead, I use a liquid flour, obtained by combining a measured amount of water or broth and flour in a jar with a tight-fittingContinue reading “LIQUID FLOUR”

LEGUMES

LEGUMES. You might think that dried split peas or lentils are all the same because they look the same, and consequently will all cook up the same. Not true. Split peas are as different as any other vegetable is to its own kind. Not all tomatoes are the same, so why should we expect all legumesContinue reading “LEGUMES”

GRATING HORSERADISH

GRATING HORSERADISH. Always peel horseradish before grating it, whether you use it in a dish or to garnish one. Grate on small holes of the grater as you need it. If grated ahead it will dry out. When peeling, peel only the section you will be grating. The remainder of the horseradish will stay fresher longerContinue reading “GRATING HORSERADISH”

CRYSTALLIZED GINGER

CRYSTALLIZED GINGER. Sugar-coated dried ginger slices, also called candied ginger, are called for in some recipes. Purchase anywhere they sell dried fruits in containers usually packaged by the supermarket chains. It also makes a great snack food – good way to get the benefits of ginger in a tasty treat.  

SQUEEZING GINGER FOR GINGER JUICE

SQUEEZING GINGER FOR GINGER JUICE. When you don’t want to insert the texture of fresh ginger into a recipe, but still want the fresh ginger taste, this is an easy way to juice the ginger! Wash extra large piece of ginger. Break into 2 or 3 pieces, breaking pieces off at the joints. Place in tightly sealedContinue reading “SQUEEZING GINGER FOR GINGER JUICE”

COOKING SURFACE

COOKING SURFACE: When doubling or tripling a recipe, expect all the ingredients to take longer to cook. In large recipes the amount of ingredient surface exposed to direct heat is less than with smaller recipes where a greater percentage of  ingredient surface is exposed to the heat, thereby cooking the ingredients faster. Any time you haveContinue reading “COOKING SURFACE”

GAS vs ELECTRIC STOVE

GAS vs ELECTRIC STOVE. Some of the recipes in this collection were developed on a gas stove, others on an electric stove. Low, medium or high can be precisely controlled on a gas stove, whereas on an electric stove it cannot, since it takes time for the element to either cool down or heat up. ThisContinue reading “GAS vs ELECTRIC STOVE”

GARNISHING

GARNISHING is like lighting the candles on a cake. Such a simple gesture illuminates so brightly. You need not take special instruction to garnish effectively. Simple, colorful shapes make beautiful garnishes and can be made from nearly all fruits and vegetables: strips of pimento, green pepper, carrot, tomato or scallion placed over a dish; thinlyContinue reading “GARNISHING”

STOVE-TOP ROASTED GARLIC

STOVE-TOP ROASTED GARLIC It’s really quite easy to make and takes only a few minutes, rather than the usual lengthy time it takes when oven-roasting garlic. Peel all the cloves in one bulb or more of garlic. If you can purchase them already peeled in the market, all the better. Place in a dry castContinue reading “STOVE-TOP ROASTED GARLIC”

GARLIC

GARLIC. Fresh garlic is most often the garlic of choice in these recipes. However, when convenience or cost is a factor, or when a smooth texture is desired we use powdered. You’ll note that sometimes fresh and powdered garlic are called for in one recipe. This is done for greater garlic flavor. We put the powderedContinue reading “GARLIC”

FRESH SQUEEZED ORANGE JUICE

FRESH SQUEEZED ORANGE JUICE. When called for in a recipe, please do not substitute frozen concentrate, bottled, or juice from a carton. Use only that which you squeeze from the orange yourself. Frozen orange juice and other premixed orange juices contain added vitamins that can be tasted in a recipe–especially when sauteing with it.

FRESH BREAD CRUMBS

FRESH BREAD CRUMBS. Many of you have blenders and/or food processors and will make your fresh bread crumbs in that. For those of you who don’t have either, here’s another efficient way to make them: Shred partially frozen French or Italian bread over very large holes of a vegetable grater, using firm pressure and long strokes. The breadContinue reading “FRESH BREAD CRUMBS”

FENNEL SEED

FENNEL SEED. Although occasionally in some locations, you’ll be able to locate ground fennel seed, in most instances you’ll have to grind it yourself. Do this with a mortar and pestle. Or, place seeds in a plastic bag and pound with a hammer till pulverized. Remove from bag and roll with a rolling-pin, repeatedly, using hardContinue reading “FENNEL SEED”

CUTTING FRUIT

CUTTING FRUIT. Cut fruit on any hard surface you like, except a wooden cutting board that has been previously used to cut garlic and/or onion. Regardless of how well you’ve cleaned it, the fruit will pick up the odor of the garlic and/or onion instantaneously, and you will very definitely taste it on the fruit. So,Continue reading “CUTTING FRUIT”

CLEANING VEGETABLE GRATER

CLEANING VEGETABLE GRATER. To remove particles which have stuck in the holes of your grater, hold the grater under running water while you brush it with a toothbrush. Even when particles have dried on overnight, the toothbrush removes them with ease. Keep a clean toothbrush in your utility drawer.  

CHOPPING, DICING, CHUNKING

CHOPPING, DICING, CHUNKING. Unless otherwise specified, chopping finely should measure approximately 1/16-1/8 inch non-uniform pieces. Chopping should measure: 1/4 inch non-uniform pieces. Dicing should measure: 1/4-1/2 inch uniform squares. And, chunking should measure: 3/4-1 inch uniform squares. No matter which you do, however, don’t be afraid to be neat. It shows you care about your creations.Continue reading “CHOPPING, DICING, CHUNKING”

CABBAGE, SHREDDING

CABBAGE, SHREDDING. You don’t need a special shredder or food processor to shred cabbage. Remove outer leaves, cut cabbage in half or quarters, depending on how big it is, then remove core. Place cabbage segment on it’s side, then using large, sturdy, sharp knife, either cut or shave slices as thick or thin as youContinue reading “CABBAGE, SHREDDING”

ROOM TEMPERATURE- what it means

BRINGING/WARMING TO ROOM TEMPERATURE. When reference is made to bringing a food to room temperature we are speaking of taking a cooled item and setting it on the counter till it reaches room temperature. When reference is made to warming to room temperature we mean removing a cooked item from the stove and warming it (whichContinue reading “ROOM TEMPERATURE- what it means”

BREADS

BREADS. Read ingredient labels before purchasing all types of bread. Many breads contain animal products, usually in the form of non-fat milk solids, whey (sodium caseinate)butter, milk fat, eggs, or other animal fat. Hot dog and hamburger buns are the most difficult to find without one or more of these ingredients. However, they do exist, soContinue reading “BREADS”

ACHIEVEMENTS IN COOKING

ACHIEVEMENTS IN COOKING.  Throughout these recipes you will hear me speak of flavor, texture, color and aroma achievements. They are simply defined as follows: Flavor achievement refers to the ultimate flavor achieved in any given dish. Texture achievement refers to the ultimate texture (feeling on the tongue, mouth, or to the tooth) achieved in any given dish. ColorContinue reading “ACHIEVEMENTS IN COOKING”