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Cooking tips

Guide to Seasoning Food

Guide to Seasoning Food

Cooking tips
In the times when you want the food to taste in a certain way, you should also use spices in the cooking. Many dishes need spice for it to taste anything, while some others do not need to be seasoned very much for it to taste good. Spice is about good and the dewy is always best is a good example of that when it comes to spices. Salt is a spice that is basically needed in all dishes and salt is the basis for getting a good taste of the food. Many different things that you add to foods like broths, oils, or funds often have quite a lot of salt flavor. This should be kept in mind when cooking food. Should you have taken too much salt it can be diluted by adding more liquid. Spices that are strong lose their strength the more fat there is in the food. That is, if you cook for exa...
How to Use Fresh Herbs in Food (Herb Guide)

How to Use Fresh Herbs in Food (Herb Guide)

Cooking tips
When it comes to herbs, you should grow what you like. In this article we will go through some common herbs to grow at home and how you can use them in food. We will focus on fresh herbs and what is important about these is that they should be added at the end of cooking in order to not lose all their flavor. If you use dried herbs, on the contrary, add them in the beginning so they can give the food flavors. Coriander The taste is a mixture of citrus and grass and is used mostly in Indian / Asian cooking. Don't let that stop you from trying it for something else, for example. wonderful together with a barbecue! Coriander tends to be a herb that splits opinions. Some people love it whilst others absolutely hate it. At least give it a try and see if it is for you! Mint Wonderf...
Dried or Fresh Spices- Which Should You Use?

Dried or Fresh Spices- Which Should You Use?

Cooking tips
When is it best to use dried herbs? Do fresh spices always work best? Here you can read more about the difference between dried and fresh spices! Basil leaves top the freshly cooked pasta sauce. A bunch of thyme is pulled from the green twig and straight down into the mortar. A leaf mint will be the icing on when mojito is mixed. We are used to watching TV cooks standing and cooking with fresh spices right next to the stove. As an amateur, you can easily get the feeling that fresh spices like basil, thyme, rosemary, and dill are always clearly the best. But it's not that obvious. Both fresh and dried herbs have their advantages and disadvantages. Dry your herbs Spice plants that have abundant stalks, which may feel a bit bumpy, like oregano, for example, works great to dry. The...
Boiled Pig Feet Recipe (Food Trotters)

Boiled Pig Feet Recipe (Food Trotters)

Cooking tips, Recipes
Ingredients 4 servings 8 pig feet, split into half. For every liter of water: 5 tsp salt 5 white peppercorns 5 peppercorns 1 bearing blade For serving with pig feet vinegar beetroot red cabbage mashed turnips How to prepare Rinse them in cold water and place them in cold water for two hours. Put the pork feet in a saucepan, fill with water to cover and bring to a boil. Pour off the water, refill with water and add salt, peppercorns, and bay leaves. Bring to a boil and simmer for 3 to 4 hours. The pig feet are clear when the meat is soft and comes off the bones. Let them cool in the shovel, which will solidify into a jelly. Serve pork feet with root mash, beetroot, and/or red cabbage. It is good to drop a little vinegar over as a seasoning. ...
A Guide to Food Trotters (Pig trotters)

A Guide to Food Trotters (Pig trotters)

Cooking tips, Recipes
Pig feet are the pig's forearm and lower leg with hooves instead of feet. The foot is fat and very brittle, the meat content is low. Few people have tried to eat pork feet, while others find the dish as very good, either cooked served cold in their shovel that solidifies into jelly, or breaded and fried. All pork in the store is generally poor because it comes from young animals. Pig trotters: Relative fat meat: Medium, 12-13%, of which saturated fat ~ 5%. Taste: Mild, musty. Medium marbling Sales: Occurs fresh or salted to and from the store, most frozen. Rare in the summer mostly for Christmas, when they can also be bought pre-cooked wrapped in jelly. Storage: Raw, salted or cooked goods have a good shelf life, a week or so stored in a refrigerator. Gelatin ric...
Boiled Pig Trotters Recipe

Boiled Pig Trotters Recipe

Cooking tips, Recipes
Pig Feet is an old classic dish.  Usually, they are served cold with their solidified jelly. They are very delicious to eat hot, right when they are cooked. If pig feet are left over after the Christmas buffet, they can be cooked grilled. Recipe and how to cook pig trotters  - 4 servings Ingredients: 5 fresh pig feet 1 yellow onion 3-4 peppercorns salt Bouquet garni 0.5 leeks (the green) 2-3 parsley stalks 1 sprig of fresh thyme 1 bearing blade How to prepare pig trotters Ask to have the pig feet split on the length of the dish. Remove any hairs, scrape them well and remove loose cartilage pieces. Soak the pig feet for a few hours, change the water a few times. Tie puree, parsley, thyme, and bay leaf together with the cotton yarn. Put the pork feet i
How to Cook Food Trotters

How to Cook Food Trotters

Cooking tips, Recipes
How do you cook Pork feet? Food trotters, pork trotters, pig's feet, etc. This delicacy has many names. How to cook pork feet Pig feet are usually cooked, after which they are allowed to cool in their own gravy which solidifies by itself. Pig feet contain a lot of connective tissue and cartilage that melts into gelatin. Classic accessories are pickled beets and vinegar that are dropped on the feet. The cooked, cold pork feet can advantageously double-bake and fry in plenty of butter. Good leftover food. Consider: The feet should be halved lengthwise. They should be scraped and cleaned (usually ready for purchase). If you have to scrape them yourself, they are stubborn and then scratched with a sharp knife. Rinse: Feet are put in cold water for several hours, preferably overni...
How to Preserve Spices Guide

How to Preserve Spices Guide

Cooking tips
If you have fresh Spices but they are starting to go bad, or if you want to make your own spices, you've come to the right place. In this post, we share our best "DIY" spice tips for preserving your spices. 1. Dry spices in spice bouquets You can easily create spice bouquets by cutting off the entire twigs with the leaves remaining (so do not loosen the leaves). Then tie the twigs tightly into a slightly loose and airy bouquet. If the knot is not hard enough, the twigs can loosen once they have started to dry and the pulp decreases, and if they are too tightly bound there is a risk that the spices will mold instead of drying. Hang the bouquets somewhere cool and dry. After about two weeks, after making sure that they are properly dry, loosen the leaves. 2. Dry spices in the micro...
How to use Spices In Cooking for Maximum Taste

How to use Spices In Cooking for Maximum Taste

Cooking tips
Spices are the carrier of the dish, you can master them it will be more fun to both cook and eat. Without spices, your food will not be lifted to great heights, and risk being flat and boring. In this post, we will help you reach success in the kitchen with the help of spices - and how you should use them. What spices do you need? It depends on how experienced and used you are with spices, and what you like to cook. Salt, black pepper, white pepper, chili, and some herbs are a good base in the spice shelf. Then you can fill with exciting flavors depending on what you like or are curious about. Curry, onion, and turmeric are flavorful spices that can also be great to use for many dishes. Different types of pepper - what is the difference? Pepper is a basic spice that should be prese
Top Tips To Improve Your Cooking Skills in the Kitchen

Top Tips To Improve Your Cooking Skills in the Kitchen

Cooking tips, Foods
Are you an amateur chef who wants to become more skilled in the kitchen? Here we present some tips on how you can develop as a chef and improve your cooking. 1. Learn some dishes properly Beginners are constantly looking for new things - rather than learning a few dishes and techniques thoroughly. Work out some parade dishes until you know them by heart and can make them perfectly every time. Then you can put them together at any time for an excellent, composite dinner. When the dishes are really good and you know how the various ingredients behave, have cooking times in mind, and can do most things almost automatically - then you are ready to make your own changes and variations in the recipe. This way you increase your skills. 2. Salt and spice! A chef must be able to balance ...