Crush That Garlic!

When garlic is pressed, pounded or crushed, it releases more of its oils and gives the dish a sharper and more distinct garlic flavor.

Why Silicone Spatula?

Spatulas used to be just for baking but with the new silicone spatulas, they are becoming a popular tool in cooking, as well. More over, wooden spoons and stainless steel turners! The silicone spatula, being super-flexible and heat-resistant, has the ability to get at the very last bit, drop and crumble of any food from a pan or container. Think stirring white sauce over heat or making creamy scrambled eggs. Another plus: A silicone spatula does not absorb odor like a wooden spoon and is easy to wash because of its smooth finish. But beware when shopping. Some silicone spatula brands sold locally wear out right away. Check that the product you are buying is made of 100% silicone and not compromised by other material.

Making Drumettes

Drumettes or also, fondly called, chicken lollipops. Here are the steps on how to make them...

1. With your fingers, loosen the main joint holding the two long segments of the wing. This makes it easier to cut and separate.
2. Cut the wing into 3 segments, discarding the wing tip. The remaining two will be turned into drumettes.
3. Take the section that looks like a little drumstick and use a knife to make a deep slit at the base and clean the area of any skin or fleah bits. Now you've got your lollipop handle. Set aside. For the inner wing segment, the same process applies, but first take out the thin bone so that you are left with only one handle.
4. Hold the stick end of the drumette and with a knife, push down the flesh toward the round end.
5. Roll meat around the bone to create a round lollipop.

Freezing Of Baked Products

1. It is best to freeze cakes unfrosted. Cool cake completely then wrap with plastic wrap.
2. For the frosted cakes, first chill the cake uncovered to harden the frosting. Insert toothpicks all around the cake then wrap in plastic wrap. Frosted cakes can be also wrapped in aluminum foil. Just be careful not to damage the decorations.
3. Pie crusts can be frosted baked or unbaked although the baked ones will keep for a longer period of time. Wrap them in plastic wrap or aluminum foil.
4. Do not freeze pies with cream and custard fillings and those which are meringue-topped. Cream and custard fillings tend to separate fom the crust while meringue shrinks when frozen.
5. Unbaked cream puff can be kept frozen for about a month while unfilled baked puffs can keep longer.

Bruschetta

From the Italian word, bruscare meaning "to roast over coals", it refers to bread that is rubbed with garlic, drizzled with olive oil, then, salted and served. Today's versions are topped with an assortment of ingredients like vegetables, herbs and cheese.

Using a Thermometer in Cooking

A thermometer is the most accurate way of testing if food is cooked, especially meats and poultry. It is inserted at the thickest portion of the food avoiding fat and bone and the internal temperature taken to know if it is done.

Beef and pork are cooked at a minimum internal temperature of 145 degrees Fahrenheit, ground meat at 155 degrees Fahrenheit and chicken at 165 degrees Fahrenheit. You can cok them to a higher temperature to ensure doneness but do not overcook or the food might burn or dry out. Be sure you are using thermometers designed for food and not glass or mercury-filled ones.

What's the difference between dried and fresh herbs?

If you want that garden-fresh flavor and fragrance for your dishes, fresh herbs are the way to go. But it takes a bit more time and effort to handle them. Since fresh herbs do not last long even when refrigerated, 5 days at the most!. It is best to buy in small amounts or to plant your own. Take care of them as you would to fresh flowers, wash them under running water and dry gently with paper towels.

Fresh herbs also offer medicinal value that is lost when converted into dried form. A few benefits: oregano is anti-diabetes; basil is a good source of calcium, iron and vitamin A; parsley and peppermint are loaded with vitamins A and C.

Dried herbs offer a more concentrated flavor of its fresh counterpart. Great to keep in your pantry are rosemary, sage and thyme. If the bottled stuff is tasting lackluster, it helps to rub and crack them with your finger to extract their natural oils and aroma. Dried herbs win when it comes to working under pressure, they can withstand longer cooking time. When using a fresh herb, throw it into the mix at the very end to get distinct flavor.