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Content tagged with “Healthy Cooking - Healthy Cooking 101: Basics & Techniques” (Page 12)

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How to Prepare Fresh Pineapple
These simple preparations will help you enjoy this luscious fruit all season long. For a tropical drink: Puree...
How to Prepare Fresh Mango
Yearning for something other than oranges and grapefruit, but not sure how to prepare those tropical fruits you’ve seen...
Hot Tamales
Tamales are a sign of celebration at holiday gatherings in Mexican households on both sides of the border, especially...
Decorating Cookies
Tools For easy decorating, you’ll want to have on hand regular or disposable pastry bags and tips, white and dark...
How to Make Sushi Rolls
Maki is the Japanese word for “sushi rolls.” Sushi rolls lend themselves to endless variety—from vegetarian fillings to...
Deveining Shrimp
The “vein” running along a shrimp’s back (technically the dorsal surface, opposite the legs) under a thin layer of...
Preventing Cheesecake from Cracking
Baking cheesecake in a water bath prevents the surface from cracking. Pictured Recipe: Pear & Ginger Cheesecake
Drizzling Melted Chocolate
For decorative drizzling, spoon melted chocolate into a small plastic bag, snip off a corner and squeeze.
Toasting Coconut
Place coconut in a small dry skillet and cook, stirring often, until golden, about 5 minutes or spread in a shallow...
Moving Decorated Cakes
Cardboard cake circles make moving the cake easier. Find them in craft stores or make your own by cutting out a round...
Baking with Butter
Room-temperature butter for cake batter is one of the biggest culinary missteps. In fact, butter must be below 68°F to...
Cutting Brownies
Spray the knife with cooking spray before cutting brownies into bars so they won’t stick to the knife.
Cooking with Acidic Foods
A nonreactive pan—stainless steel, enamel-coated or glass—is necessary when cooking acidic foods, such as cranberries...
Making Yogurt Cream
Line a sieve or colander with cheesecloth and set over a bowl, leaving at least 1/2-inch clearance from the bottom. (...
Making Herbes de Provence
Herbes de Provence is a mixture of dried herbs commonly used in the south of France. You can find commercial mixtures...
Mixing Cake Batter
Although you cannot overbeat the eggs, sugar and butter, you can overbeat the flour. If you do, you’ll develop the...
Making Your Own Paper Piping Cones
Cut a piece of parchment or wax paper into a 15x12x8-inch triangle. Starting at the short corner, wrap the triangle up...
Using Dried Egg Whites
Because they are made with pasteurized eggs, dried egg whites are a smart choice for mousses and other uncooked...
Separating Eggs Safely
Use an egg separator, an inexpensive gadget found in cookware stores; separating eggs by passing the yolk back and...
How to Properly Measuring Flour
Use a spoon to lightly scoop flour from its container into a measuring cup. Once in the measuring cup, use a knife or...
Grilling with Wooden Skewers
Wrap the exposed parts with foil to keep them from burning. (Contrary to conventional wisdom, soaking skewers in water...
Preventing Log Cookies from Flattening
While the round log of dough is chilling, it will flatten on one side, resulting in irregularly shaped cookies. To keep...
Bringing an Egg to Room Temperature
Either set it out on the counter for 15 minutes or submerge it (in the shell) in a bowl of lukewarm (not hot) water for...
Pitting Dates
Slit each date open and push out the pit. To keep the dates from sticking to the knife, periodically dip the blade of...
Improvising a Double Boiler
No double boiler? Improvise by setting a large stainless-steel bowl over a pan of simmering water.
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