Welcome to cooking Guide
Cooking Cheap Article
. For a permanent link to this article, or to bookmark it for further reading, click here.
The Basics Of Mexican Cooking
from: Easy Cook - by Catherine PenderleyMexican cooking is a great way to enjoy food from another culture. For those individuals who do not know much about Mexican cooking, there is some basic information and tips for how to cook these specialty dishes.
The first step in Mexican cooking is having basic Mexican staples in the pantry. Ancho Chiles, which are dried Poblano Chiles, are perfect for marinades or chili because of their flavor. Cilantro is best used when fresh for salsa or guacamole. It is recommended to keep Cilantro wrapped in a damp towel. Dried Guajillo Chiles are spicier than Ancho Chiles, but are still good over fruits, vegetables, soups, or stews. Jicama, which is a root vegetable much like a potato, is great in slaws and salads or as a snack by itself. Masa Harina comes from dried grain corn cooked with lime and then ground into a paste. The paste then gets dehydrated into flour which is the Masa Harina. This flour is used to make tortillas. Queso Anejo is cheese from cow’s milk that adds salt to dishes. Serrano Chiles which add kicks of flavor to dishes.
Homemade tortillas are the basic component to most Mexican cooking. Hot off the griddle, these tortillas then get other basic ingredients like fire roasted chiles, griddle roasting dried chiles, or tomatoes under a broiler or in a skillet. These basic ingredients provided the basis for most salsas, marinades, spicy condiments, and stews. These basic ingredients receive other ingredients like Cilantro, Onion, and Radishes to complete the dish.
Individuals can learn how to make their own homemade tortillas for great Mexican cooking. Individuals should purchase some Masa Harina, add to it water, and knead the dough until it becomes soft. Divide the dough into twelve equal parts then roll the parts into balls. Individuals will need a tortilla press. Cover the press with plastic wrap place the ball of dough into the center and press. Turn the handle from side to side to flatten the dough. Open the press turn the dough one half turn and close the press again. Place the tortilla into a nonstick skillet over medium heat. Cook fifteen to thirty seconds then flip the tortilla and cook another thirty seconds. Flip again and cook thirty to forty five seconds.
One basic recipe is chicken marinated with red chiles or marinade adobo. The marinade contains red chiles, garlic, other spices, and vinegar. Individuals should sauté the chiles over medium heat for about two minutes. Then the chiles need strained through a sieve to create a sauce. Place the chile sauce over chicken and potatoes then roast.
Cooking Cheap News
Free & Cheap in New York: Tues., May 22 - New York Daily News
 New York Daily News | Free & Cheap in New York: Tues., May 22 New York Daily News COOKING ON THE 'RANGE.' John Hodgman and Elizabeth Gilbert (“Eat, Pray, Love”) will talk about “At Home on the Range,” a cookbook written by Gilbert's great-grandmother that is being reprinted for the first time. 7 pm $15-$25. New York Public Library, ... |
Ms. Cheap: Readers vote for their favorite cheapos - The Daily News Journal
Ms. Cheap: Readers vote for their favorite cheapos The Daily News Journal First, I gave you the results of the Ms. Cheap Cheapest of the Cheap contest, and now, I have the two winners of the Cheapest of the Cheap Readers' Choice Awards, where readers were invited to vote for their favorite tips. The top winner, who gets a ... |
Canteens put employees' health on the menu - The Japan Times
 The Japan Times | Canteens put employees' health on the menu The Japan Times By TOMOKO OTAKE Until just a few years ago, shashoku — short for shain shokudō (company canteens) — were sources of convenience food, where meals was gulped down, not chewed and savored, and where the offerings were cheap but bland. |
Healthy food doesn't have to be expensive, USDA insists - Los Angeles Times
 MiamiHerald.com | Healthy food doesn't have to be expensive, USDA insists Los Angeles Times Some may protest that the cheap-eating methods involve skills beyond the current ability of many Americans because cooking is a lost art. Carlson says culinary cluelessness should be no barrier. Fresh fruit? Wash and eat. Beans? Defrost, or open a can. The True Cost of Healthy Eating Healthy Foods Are Not Expensive, Government Study Finds |
The Real Story on Charcoal for African Cookstoves - Triple Pundit
 Triple Pundit | The Real Story on Charcoal for African Cookstoves Triple Pundit By Jen Boynton | May 20th, 2012 2 Comments You may have seen pictures of women in Africa cooking their daily meals on a small cookstove. These cooking implements look remarkably similar to the portable charcoal grills an American family might bring to ... |