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8 Chinese New Year Food Symbols for Happiness, Prosperity and Health
"Lucky" Chinese New Year symbols are an important part of
celebrating the Spring Festival.
Afterall, it is the start of spring -- a perfect time to have
your New Year wishes come true!
And what better way to usher in happiness,...
Chinese Eight Treasure Rice Pudding
The eight-treasure rice pudding is a well known traditional Chinese dessert, cooked with sticky rice and 8 different freshly dried fruits (typically called dates here in general) and nuts. This food has been through several thousand years and...
Easy summer salads, lighter foods for a brighter summer
Easy summer salads, lighter foods for a brighter summer Easy summer salads do not need dozens of hard to get ingredients or heavy bottled sauces. Go light and use a few good quality vegetables, well combined with a little well-chosen meat, fish, or...
Everything You Want to Know About the Different Salmon Species
King Salmon, Sockeye, Silver, Pink, Chum, and Atlantic
Descriptions of the Salmon Species
by Garry Gamber
Did you know that there are five species of Pacific salmon and one species of Atlantic salmon? Further, did...
Making Incredible Sauces at Home
My 5 Step Method for Preparing Professional Quality Brown Sauces
As a home cook, one of the hardest things for me to accomplish when first starting out was making a rich velvety brown sauce to serve on steak, lamb, veal, pork, or even...
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Buttermilk is healthier today than ever before
Buttermilk was traditionally a by product of homemade hand churned butter. Buttermilk was the liquid that remained after the butter had been made. The liquid contained small particles of floating butter and some traces of butterfat. This gave the buttermilk a rich sweet flavor and made the drink very refreshing. It was also commonly used in homemade biscuits, salad dressings such as ranch and as the dipping liquid for fried chicken.
Today buttermilk is mass produced and has only a trace resemblance to the original form of buttermilk. In today's dairy processing facilities a lactic acid bacteria is added to non-fat milk and allowed to ferment. This modern version of buttermilk contains calcium, protein, and vitamin B2 which make it a healthier alternative to traditional buttermilk.
Today's buttermilk is lower in fat than traditional buttermilk due to the lack to butter particles and the
base being a non-fat milk. It is also thicker and tangier than traditional hand churned buttermilk.
A homemade version of buttermilk can be easily made with a buttermilk starter. Simply heat a scant 4 cups of non-fat milk until it is slightly warm. Do not allow the milk to come to a boil. Next add ¾ cup of store bought buttermilk. Allow the milk to stand overnight. After resting for at least 12 hours you will have thick tasty ready to use buttermilk.
About the Author
Shauna Hanus is a gourmet cook who specializes in creating gourmet meal plans. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. http://www.gourmayeats.com
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| Cooking Tips - @ CDKitchen.com :: it's what's cooking online! |
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| Holiday Cooking Tips |
| Thanksgiving and Holiday Cooking Tips. The holiday season can be a busy time in the kitchen. We hope these links help you in your preparation of the perfect ... |
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| Cooking Tips - Free Recipes - Baking - Low Fat Cooking |
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| Diabetic-Lifestyle: Recipes and Practical Information for Managing ... |
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| Healthy cooking tips - Better Health Channel. |
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| Zee News- |
| Cooking tips. 1. Avoid sticky rice Wash the rice a few times until the water runs clear. Remove all the water until no water remains. ... |
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| Canadian Living : Food : Cooking Tips |
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| Cooking Tips Barbecue/Brisket Barbecuing Brisket: Commentary from Texans · Beef Brisket How-To's · Braising Brisket: Moist-Heat Cookery Hints ... |
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| Cooking Tips | Tips For Cooking |
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| Read Articles:. After the latest help relating to coo... Converting a Stovetop Recipe to a Cro... Cooking Lesson: Seasoning Cast Iron L... ... |
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