~ Chef Davies-Tight, at your service
Browned Spaghetti Sticks For Rice Pilaf dishes 1 T. extra virgin olive oil 50 (or as many as you want) stands of dried spaghetti , broken into 4ths or 6ths Heat oil in skillet over medium heat. Place broken spaghetti pieces into skillet and cook till lightly browned. Shake pan or move them around with…
BLACK RUSSIAN CROUTONS Bakery-style black bread makes superior croutons for soup or salad. Why not give it a try next time you see some authentic Russian black bread! Makes as many as you want
Ever buy a big piece of ginger, use part of it, refrigerate the rest, then not get back to it till it’s moldy? Yeah, me too. Ginger molds quickly. Being that it’s not readily available in all markets, when I do get some fresh ginger this is what I now do with the leftover. Make…
There are several ways to saute onions – resulting in different degrees of caramelization.
FRESH TURMERIC Lots of people are using fresh turmeric these days. Just as with fresh ginger vs powdered ginger, the benefits of fresh turmeric vs powdered are essentially the same. But if you worry that the powdered isn’t organic and/or you just want the taste of fresh, then buy fresh.
Since reading about high arsenic levels in rice, particularly brown rice, I now rinse all bagged rice till water runs clear before cooking it.
CARAMELIZED WALNUTS Easy and delicious! Walnuts, extra virgin olive oil, water, brown sugar and baking soda, cooked till caramelized and cooled till crispy! Great for topping salads or side dishes! Makes enough to top 4 salads, or side dishes
The standard garden-variety cucumber is the seediest. So when you don’t want the seeds to complicate the texture achievement of your recipe, you simply remove them.
Toasting sesame seeds is much like toasting coconut. It doesn’t take long.
Seeding a tomato actually means removing the seeds with the pulp, leaving the skin and the fleshy part attached to the skin. In other words, you don’t have to pick through the pulp to remove the seeds. The pulp goes out with the seeds.
SQUEEZING LEMONS AND LIMES
To cube watermelon:
LEMON OR ORANGE ZEST
GRATING GINGER AND MAKING GINGER STICKS
SOY WHIPPED CREAM — DELICIOUS!
ROASTING PORTOBELLA MUSHROOMS
ROASTING EGGPLANT FOR RECIPES
PICKLE FAN GARNISHES – HOW TO MAKE
MAKING NUT CRUMBLES
MATCH STICK CARROTS, HOW TO MAKE
CARROT RIBBONS, HOW TO MAKE
LID-TO-SKILLET DRY-FRY METHOD
QUICK HOMEMADE BURGER BUNS
FLOUR TORTILLAS, MAKING CHAR MARKS
DRIED BEANS: TIP FOR COOKING DRIED BEANS FROM SCRATCH
CUTTING CELERY ON THE DIAGONAL
CUTTING A FRESH PINEAPPLE
CUBING | SEGMENTING GRAPEFRUITS AND ORANGES
COLLARD GREENS, REMOVING STEMS
CHOPPING MUSHROOMS FOR PATES
WHITE ASPARAGUS, PREPARING & COOKING
PREPPING – COOKING – EATING ARTICHOKES
For many recipes you’ll want to squeeze the liquid out of the block of tofu before using it in those recipes.