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Content tagged with “Healthy Cooking - Healthy Cooking 101: Basics & Techniques” (Page 13)

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Improvising a Double Boiler
No double boiler? Improvise by setting a large stainless-steel bowl over a pan of simmering water.
Forming Burger Patties
Combine any seasonings with your ground meat, making sure not to overwork the mixture. When shaping into patties, make...
Freezing Fresh Berries
Wash berries and pat dry. Spread in a single layer on a tray, cover with plastic wrap and freeze until solid. Pack 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...
Melting Chocolate
1. Bring 1 inch of water to a simmer in a double boiler set over medium-high heat, then place chocolate in the top pan...
Removing Corn from the Cob
Stand an uncooked ear of corn on its stem end in a shallow bowl and slice the kernels off with a sharp, thin-bladed...
Cutting Creamy Pies
Use a knife dipped in hot water to cut creamy pies into clean slices.
Making Chocolate Shavings
Place a block of chocolate (2 ounces or larger) on wax paper and microwave on Defrost until slightly softened but not...
Substituting for Buttermilk
No buttermilk? You can use buttermilk powder prepared according to package directions. Or make “sour milk”: mix 1...
Making Vanilla Sugar
Split 1 vanilla bean lengthwise with the tip of a sharp knife. Cut into 2-inch pieces and grind in a blender with 1 cup...
Making a Streusel Topping
Combine 1/3 cup flour, 1/4 cup oats (preferably old-fashioned), 2 tablespoons brown sugar and 2 tablespoons canola oil...
Making Stiff Peaks with Egg Whites
Beat egg whites with an electric hand mixer until they remain stiff and upright when beaters are turned upside down.
Removing Portobello Mushroom Gills
The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.
Making Soft Peaks with Egg Whites
Beat egg whites with an electric hand mixer until they are still soft enough to curl over when beaters are turned...
Making Prune Puree
Substituting prune puree for some or all of the fat in baking cuts saturated and total fat, while adding beneficial...
Thawing Phyllo
Thaw phyllo in its original wrapper overnight in the refrigerator, then let stand at room temperature for 2 hours...
Peeling Peaches
Bring a medium saucepan of water to a boil. Immerse peaches in boiling water for 1 minute. Remove with a slotted spoon...
Oiling a Grill Rack
Oil a folded paper towel, hold it with tongs and rub it over the rack. (Do not use cooking spray on a hot grill.) When...
Cooking Lentils
Place lentils in a saucepan, cover with water and bring to a boil. Cook until just tender, about 20 minutes for green...
Freezing Muffins
Bake muffins on the weekend and enjoy the leftovers for grab-and-go weekday breakfasts. Wrap leftover muffins...
Shucking Oysters
Scrub them well. Place an oyster, rounded side down, on the work surface. Grip the oyster with a towel to protect your...
Wilting Greens
Rinse greens, such as spinach, chard, kale or beet greens, thoroughly in cool water. Transfer them to a large microwave...
Freezing Fresh Herbs
Tender herbs, such as basil, chives, cilantro, dill, mint and parsley, are best suited to freezing. Blanching them...
Ovenproofing a Skillet
If your skillet has a plastic handle, wrap the handle with foil before placing it in the oven.
Roasting Garlic
Preheat oven to 350°F. Place each head of garlic on a piece of foil, drizzle with 1 teaspoon oil and wrap into a...
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