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.

Wrap Wise

Wrapping the bars in foil and cellophane not only makes them pretty. It also keeps them moist for weeks.

Brain Foods

ALMONDS
These oval nuts are an excellent source of vitamin E. It has been reported that higher levels of vitamin E correspond with less cognitive decline. But! Be careful that you don not go oerboard withthis brain-booster. Too much almonds may just expand your waistline.

BROWN RICE
These pink to reddish cuties promote cardiovascular health and good blood flow throughout the organ system, including the brain. Make sure to ad this and other whole grains like popcorn, whole grain bread and oatmeal to your daily diet.

GREEN TEA
This has high level of anti-oxidants, catechins, vitamins C and A, L-Theanine, even Flouride. But perhaps, the most important is ECGC (Epigallocatechin Gallate), a compound found uniquely in green tea that has been known to posses superb anti-cancer, anti-aging and over-all health benefits.

Oven Do's and Dont's

DO'S:

• Do preheat oven 10 minutes before baking.
• Do put the oven rack at the center of the oven for proper heat distance.
• Do use an oven thermometer to make sure you are baking at the proper temperature.
• Do clean up any spill on the oven floor o they will not burn when oven is used again.

DONT'S:

• Don't let the pans touch the sides of the oven or touch each other.
• Don't put the pans one on top of the other when baking two racks. Stagger them so heat will still circulate properly.
• Don't open the oven door until at least half of the baking time has passed.

Pastries

Pastries refer to a variety of baked products made with a high proportion of fat to flour and with a very little liquid. They range from crumbly shortcrust to flaky puff pastries to light choux pastry to paper thin and flaky strudel.

• Shortcrust dough is made by combining fat and flour and adding just enough water to bind the dough. This is used for pie crusts, as well as in the preparation of tarts and pastry turnovers.
• Choux pastry is different because before it is baked, it is cooked first. A mixture of water, butter and flour is cooked before egs are added to make a rich and soft dough that is spooned or piped out. It is then baked until crisp, brown and well-puffed.
• Strudel dough is still another one-of-a-kind dough because it is made with warm water and melted butter or oil. The dough is kneaded vigorously then rested. It is then stretched out paper thin so that the baked product will be flaky and crisp.

Patries are fun to make simply because once you have mastered making the different doughs, you can come up with your own variations using sweet or savory fillings.

Too Salty Soup

Here's the remedy:
To rescue an overflavored pot of soup, drop a whole and peeled potato into the soup. Simmer for 15-20 minutes. Remove the potato. The starchy spud will absorb the saltiness of the dish, leaving your soup good as new. Still find it too salty? Repeat the process until you achieve your desired taste.