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Chicken with White Wine & Pasta
Here is a great recipe that is so simple to make. You will find that most of the ingredients are relatively inexpensive as well. Happy Eating!
Recipe:
3 Tbsp. Olive Oil
1/2 C. Chopped Onions
4 Tbsp. Chopped Garlic
Sautee all of the...
Gourmet Sauces, Rubs and Marinades - Give Your BBQ a Gourmet Kick
Many individuals agree that the sauce on barbecued meat is like the icing on a cake. Gourmet barbecue sauces, rubs and marinades are commonly served on (or on the side of) the finished dish. Barbecue sauces are used to add flavor and sweeten the...
Low Fat, Low Cholesterol Baked Tortilla Chip with a Mango Salsa Dressing
Many low fat low cholesterol recipes are usually bland and un-flavorful but you can find some unique and tasty treats on our website that are full of flavor. Here are a couple of low fat low cholesterol recipes that are just great for sitting...
Roast Rack Of Pork With Grain Mustard Sauce
(NC)—An economical and spectacular alternative to racks of lamb or veal. Ask your butcher to leave the rib bones a decent length for an arresting presentation. This cut has the optimum combination of taste, texture and fat content.
Serves 6...
The Secret To Preparing The Perfect Paella
According to The American Heritage Dictionary of the English
Language, paella is a saffron-flavored dish made with varying
combinations of rice, vegetables, meat, chicken and seafood. The
Dictionary also explains that in the Old French and...
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How To Buy, Store And Prepare Apricots?
When buying apricots, always look for those that are firm, plump orange fruit that gives slightly when you press with your thumb. Bruised apricots should be avoided. Like apples and potatoes, apricots contain polyphenoloxidase, an enzyme that combines with phenols in the apricots to produce brownish pigments that discolor the fruit.
When apricots are bruised, cells are broken, releasing the enzyme so that brown spots form under the bruise. Avoid apricots that are hard or mushy or withered. All are less flavorsome than ripe, firm apricots, and the withered ones will decay quickly. Also avoid greenish apricots as they are low in carotenes and will never ripen satisfactorily at home.
Always try to store ripe apricots in the refrigerator and use them within a few days. Apricots do not lose their vitamin A in storage, but they are very perishable and rot fairly quickly.
When you peel or slice an apricot, you tear its cells walls, releasing polyphenoloxidase, an enzyme that reacts with phenols in the apricots, producing brown compounds that darken the fruit. Acids inactivate polyphenoloxidase, so you can slow down this reaction (but do not stop it completely) by dipping raw sliced and/or
peeled apricots into a solution of lemon juice or vinegar and water or by mixing them with citrus fruits in a fruit salad. Polyphenoloxidase also works more slowly in the cold, but storing peeled apricots in the refrigerator is much less effective than an acid bath.
To peel apricots easily, drop them into boiling water for a minute or two, then lift them out with a slotted spoon and plunge them into cold water. As with tomatoes, this works because the change in temperature damages a layer of cells under the skin so the skin slips off easily.
If you are wondering what actually happened when you cook apricots, cooking dissolves pectin, the primary fiber in apricots, and softens the fruit. But it does not change the color or lower the vitamin A content because carotenes are impervious to the heat of normal cooking.
About the Author: Cindy is the host of http://www.asianonlinerecipes.com, a Free Asian Recipes website dedicated to all things on Asian Cooking.
Source: www.isnare.com
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