There are two main types of salad dressings:
1. vinegrettes, which are based on oil and/or an acidic liquid such as vinegar or fruit juice.
2. creamy dressings, which are based on mayonnaise, milk, sour or sweet cream, buttermilk, or yoghurt
1. vinegrettes, which are based on oil and/or an acidic liquid such as vinegar or fruit juice.
2. creamy dressings, which are based on mayonnaise, milk, sour or sweet cream, buttermilk, or yoghurt
A good dressing enhanes the freshness and natural taste of all the ingredients in a salad. In most cases, salads are dressed and tossed just a few minutes before serving. However, some Philippine salad recipes (such as the popular atchara) use the dressing as a marinade to “cook” the ingredients, thus transforming their flavor and texture.
2. When sauteing with garlic or ginger, always brown them in oil after salt has been added but before any other ingredients. This will bring out the full flavor ofingredients.
3. Never pierce meats when browning them; the juices will escape and the meats become tough and dry. Use tongs, not fork, for turning them over.
4. When frying several pieces of food at a time, never let the pieces touch each other as they cook or they will stew instead of saute.
5. Brown red meats quickly, over high heat, uncovered. Brown poultry slowly, covered or uncovered.
6. Keep fried foods warm in a 250° F. oven. They may also be reheated by placing them in a 400° F. oven for 15 minutes.
Deep Frying
1. Use a deep heavy saucepan (3 to 4 quart size) if an electric fryer is not available.
2. Oil should be enough to cover the food to be fried and to allow it to move freely in the pan but should never exceed half the depth of the pan. This is to prevent spilling over of hot oil when it bubbles up on addition of cold food.
3. A wire basket is necessary in frying small food items as meat balls, french fries, etc. for even browning on all sides, and for ease of loading and unloading to and from the pan.
4. Be sure fat is preheated to the recommended temperature before the food is added so that the heat, not the oil, penetrates the food. A frying thermometer is most helpful to know exact oil temperature. If it is not available, do a simple temperature test by dropping a 1″ cube of bread into the hot fat. At 370° Fahr. Which is satisfactory temperature for frying most foods, the bread.will brown between 50 to 60 seconds; at 390°Fahr. it will take from 20 to 25 seconds. Adjust heat to keep an even temperature.
Boiling, Simmering, Steaming
2. Grate a quarter of a small onion and add it and a dash of sugar and salt to the water in which you boil frozen or canned vegetables to improve the flavor. Or add a dash of MSG, garlic powder, pepper and onion flakes or powder to the salted boiling water before adding the vegetables for a richer flavor.
3. To cook eggs in the shell: Boil water, lower eggs into the boiling water in a metal spoon so the metal absorbs the heat and the eggs won’t crack from the sudden change in temperature. Lower heat to simmer and cook eggs to desired doneness. For eggs at room temperature — soft cooked, 3 to 4 minutes; hard cooked, 10 minutes.. For eggs right out of the refrigerator: soft cooked,, 5 minutes; hard cooked, 12 minutes. Immediately plunge eggs in cold water after cooking; the shell will peel off easily and the whites will be tender.
4. A teaspoon of salt added to water brings it to boil faster, cuts down on whites running out in case the shells crack.
Broiling, Barbecuing, Roasting
2. For barbecues, chicken should not be more than 3 Ibs.; 2 Ibs. is best because it cooks fast and is tender and juicy. Pork should be thinly sliced so it is thoroughly cooked. Beef steak should not be less than an inch thick or it will dry out; 1-1/2″ thick is best for rare, medium or well done.
3. When roasting or broiling, line roaster pans with foil (barbecue pans, too) to facilitate cleaning. Cover the rack also but slash between the grooves to allow the fat to drip into the pan.
Baking, Candy making
2. When adding water to pastry, be stingy with it, use only ice cold water and never pour it all in one spot on the flour and shortening mixture. Shake or sprinkle the water,sparingly over the mixture while stirring with a fork. Dough mixes easier this way and the pastry is flakier.
3. After removing a cake from the oven, prace the pan on a damp cloth for a few minutes and the cake will come loose from the pan easily.
4. When butter is too hard to cream, shred it into a warmed bowl and it will cream faster.
5. Prevent nuts and fruits from sinking to the bottom of cake batter by
coating them with flour. ,
6. When beating eggs separately, beat whites first; then the yolks may be beaten without washing the beaters. Whites will not beat up to full volume or stiffness if any yolk or bit of fat gets into the bowl.
7. To make good meringue, always let the egg whites warm up to room temperature before beating them. Also, add 1 tsp. of water for each egg white. It will increase the volume and make the meringue more tender.
8. For drop cookies, oil the spoon. Batter will not stick and will drop off easily.
9. In making dishes that call for hot milk or liquid to be added to eggs, as in custards, mix sugar with eggs and stir in hot liquid gradually to avoid curdling.
10. Pie crust brown beautifully with a sheen when brushed with milk or beaten egg yolk before baking.
