One of my favorite meals is poached chicken cut into strips and stir fried with mushrooms, onions, and peppers and a bit of oil-based salad dressing for flavor. However, most of the time I get the ...
I recently read that cooking stock for more than about 2 hours negatively affects the flavor, and eventually vitiates the vitamins due to heat degradation. This seems to conflict with advice I've ...
I just pulled fresh Blue Lake Bush green beans from my garden, snapped the ends and wanted to boil them, while keeping then crisp. How should I boil them so they are cooked through, but not limp?
Well my rule of thumb is to boil the following vegetables for that time before putting them in the ice bath: 1 minute for broccoli 3 minutes for carrots 2 minutes for beans 1 minute for flat beans 4 ...
An example would be green beans - some recipes call for parboiling green beans before stir-frying while others do not? Is there a reason behind this?