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barbecue charcoal.
FIDDLEHEADS > START COOKING Step 1. Cleaning the Fiddleheads. Fill a bowl with cold water and submerge the fiddleheads. (I stuck them in a colander first and then put the whole colander in the bowl of water.) With your hand, swish the fiddleheads to remove any bits of dirt. Lift the fiddleheads out of the sink and let them drain. With a paring knife trim off the end. FRYING ONIONS > START COOKING Peel and slice the onions. In a really large fry pan melt the butter and olive oil over really low heat. Add the onions to the pan. Sprinkle on 1 teaspoon of salt. Cook the onions over the lowest heat possible for about 1 hour. (Yikes! That’s a long time!) Don’t be tempted to increase the heat. HOW TO GRILL A STEAK TO PERFECTION WITH THE GEORGE FOREMAN All you have to do is plug it in and preheat the grill. When the light goes off, the grill is very hot and ready to go to work. The grill plates are sloped so that the fat will drip off as you cook. Before adding your meat, fish, or chicken, be sure the drip dish is in placein front of
7 GREAT TIPS FOR COOKING THE PERFECT PASTA > START COOKING But if you want to learn just a bit more about cooking the perfect pasta, here are an additional 7 tips: When the water starts boiling, lower the flame so that the bubbles are small. A big, rolling boil will break more delicate pasta such as ravioli or tortellini. Don’tboil pasta in a
HOW TO USE BALSAMIC VINEGAR > START COOKING Balsamic vinegar is a reduction made from grapes, but it is not considered a wine vinegar because the grape juice used is unfermented. The unfermented white sweet grape juice that is used is called “must” and comes from Trebbiano grapes. First, the grape juice is cooked slowly in a copper cauldron until it is reduced by 35 to 50 percent.
SALAD GREENS FROM A TO Z > START COOKING Use a mild lettuce or green, like Boston, bibb or endive. Another should be a crisp lettuce or green, like romaine or cabbage. The third kind should be tart, peppery, or bitter greens, like arugula or radicchio. After your foundation of greens is mixed, you can add other goodies like carrots, cucumbers, and tomatoes. 10 WAYS TO USE PEANUT BUTTER > START COOKING Here are some ways to use peanut butter: 1. Add a spoonful to your morning smoothie for added protein. 2. Peanut butter gets all warm and gooey when spread on something toasted or warm. Try it not just on toast, but on wraps (rolled and warmed up), crumpets (it MUSHROOMS: WASHING AND STORING > START COOKING Mushrooms get all sweaty if you store them in a plastic bag or leave them in the pre-packaged container you bought them in. If you are not going to use the mushrooms immediately, they should be stored in the refrigerator in a paper bag. Alternatively, you could put them on aplate with a
ABOUT STARTCOOKING.COM > START COOKING Startcooking.com is all about learning the absolute basics of cooking, with short cooking videos and step-by-step photo tutorials. You’ll learn basic cooking skills in our Tips & Techniques section, like how to wash lettuce. Then use your new moves to make quick and tasty meals from our Recipes section, like a home-made ceasar salad. A BEGINNER’S GUIDE TO THE BARBECUE > START COOKING I my opinion charcoal barbecue grills take more like 45 minutes before it’s ready to cook on otherwise you’ll be troubled with flare ups and get cremated food that’s still raw in the middle.. Another tip when using soaked barbecue wood chips is to wrap then in foil and perforate the foil with a knife before throwing the package on thebarbecue charcoal.
FIDDLEHEADS > START COOKING Step 1. Cleaning the Fiddleheads. Fill a bowl with cold water and submerge the fiddleheads. (I stuck them in a colander first and then put the whole colander in the bowl of water.) With your hand, swish the fiddleheads to remove any bits of dirt. Lift the fiddleheads out of the sink and let them drain. With a paring knife trim off the end. FRYING ONIONS > START COOKING Peel and slice the onions. In a really large fry pan melt the butter and olive oil over really low heat. Add the onions to the pan. Sprinkle on 1 teaspoon of salt. Cook the onions over the lowest heat possible for about 1 hour. (Yikes! That’s a long time!) Don’t be tempted to increase the heat. HOW TO GRILL A STEAK TO PERFECTION WITH THE GEORGE FOREMAN All you have to do is plug it in and preheat the grill. When the light goes off, the grill is very hot and ready to go to work. The grill plates are sloped so that the fat will drip off as you cook. Before adding your meat, fish, or chicken, be sure the drip dish is in placein front of
7 GREAT TIPS FOR COOKING THE PERFECT PASTA > START COOKING But if you want to learn just a bit more about cooking the perfect pasta, here are an additional 7 tips: When the water starts boiling, lower the flame so that the bubbles are small. A big, rolling boil will break more delicate pasta such as ravioli or tortellini. Don’tboil pasta in a
HOW TO USE BALSAMIC VINEGAR > START COOKING Balsamic vinegar is a reduction made from grapes, but it is not considered a wine vinegar because the grape juice used is unfermented. The unfermented white sweet grape juice that is used is called “must” and comes from Trebbiano grapes. First, the grape juice is cooked slowly in a copper cauldron until it is reduced by 35 to 50 percent.
SALAD GREENS FROM A TO Z > START COOKING Use a mild lettuce or green, like Boston, bibb or endive. Another should be a crisp lettuce or green, like romaine or cabbage. The third kind should be tart, peppery, or bitter greens, like arugula or radicchio. After your foundation of greens is mixed, you can add other goodies like carrots, cucumbers, and tomatoes. 10 WAYS TO USE PEANUT BUTTER > START COOKING Here are some ways to use peanut butter: 1. Add a spoonful to your morning smoothie for added protein. 2. Peanut butter gets all warm and gooey when spread on something toasted or warm. Try it not just on toast, but on wraps (rolled and warmed up), crumpets (it MUSHROOMS: WASHING AND STORING > START COOKING Mushrooms get all sweaty if you store them in a plastic bag or leave them in the pre-packaged container you bought them in. If you are not going to use the mushrooms immediately, they should be stored in the refrigerator in a paper bag. Alternatively, you could put them on aplate with a
ABOUT STARTCOOKING.COM > START COOKING Startcooking.com is all about learning the absolute basics of cooking, with short cooking videos and step-by-step photo tutorials. You’ll learn basic cooking skills in our Tips & Techniques section, like how to wash lettuce. Then use your new moves to make quick and tasty meals from our Recipes section, like a home-made ceasar salad. FIDDLEHEADS > START COOKING Step 1. Cleaning the Fiddleheads. Fill a bowl with cold water and submerge the fiddleheads. (I stuck them in a colander first and then put the whole colander in the bowl of water.) With your hand, swish the fiddleheads to remove any bits of dirt. Lift the fiddleheads out of the sink and let them drain. With a paring knife trim off the end. MEASUREMENT AND CONVERSION CHARTS > START COOKING 8-by-8-inches baking dish. 20-by-20-centimeter baking dish. 9-by-5-inches loaf pan. 23-by-12-centimeter loaf pan (=8 cups or 2 liters in capacity) 10-inch tart or cake pan. 25-centimeter tart or cake pan. 9-inch cake pan. 22-centimeter cake pan. UTENSILS: THE SEVEN ESSENTIALS > START COOKING 3. One set of measuring spoons. There are four spoons to the set – teaspoon, ½ teaspoon, 1 teaspoon, 1 Tablespoon. These spoons are used to measure salt, pepper, spices, etc. 4. One heat-resistant silicone spatula. This multi-purpose tool can be used to mixeverything hot or
7 GREAT TIPS FOR COOKING THE PERFECT PASTA > START COOKING But if you want to learn just a bit more about cooking the perfect pasta, here are an additional 7 tips: When the water starts boiling, lower the flame so that the bubbles are small. A big, rolling boil will break more delicate pasta such as ravioli or tortellini. Don’tboil pasta in a
PAN SIZE AND VOLUME > START COOKING Sausage and Egg Casserole in a 9x13x2 Inch Pan. Pan size and how much it can hold can be very confusing. If you have an unusual shaped dish, and are unsure about the size/capacity of your dish, measure the number of cups of water it will hold, to check the volume of the dish. PIE CRUST – READY MADE > START COOKING Making a foil ring: Tear off a piece of heavy-duty foil a few inches larger then the diameter to the pie. Cut a circle bigger than your pie dish. (As a guide, use a really large pot lid or a pizza pan). To mark a cutout in the center, use a bowl or a smaller pot lid. Leave at least a 3-inch border. COLD SALMON WITH CREAMY MUSTARD SAUCE > START COOKING Put the salmon on a decorative platter and garnish (decorate) it with lemon and parsley. Cover it with some plastic wrap and put it in the refrigerator until you are ready to eat. For the sauce, mix together: 1/2 cup of sour cream. 2 Tablespoons of mustard (Dijon) 2 Tablespoons of honey. 2 teaspoons of lime juice. HOW TO MAKE (AND USE) WHIPPED CREAM > START COOKING Start by chilling the cream, the bowl and the beaters or whisk in the freezer for 10 to 20 minutes. Pour one cup of whipping cream into the bowl and beat until it holds soft peaks. Soft peaks should fold over when the beaters or whisk are lifted. If using an electric mixer,start
HOW TO MINCE, DICE AND CHOP ONIONS > START COOKING The photograph below shows minced, diced and chopped onions. Minced (on the left) is the smallest cut.diced (in the middle) is a bit bigger, and chopped (on the right) which is cut, at most, into about inch chunks.. When it comes to chopping an onion or any vegetables, choose a knife that you are comfortable holding. As long as it’s sharp, it really comes down to what knife you feel you FIDDLEHEADS > START COOKING Step 1. Cleaning the Fiddleheads. Fill a bowl with cold water and submerge the fiddleheads. (I stuck them in a colander first and then put the whole colander in the bowl of water.) With your hand, swish the fiddleheads to remove any bits of dirt. Lift the fiddleheads out of the sink and let them drain. With a paring knife trim off the end. BEST VIDEO PODCAST > START COOKING startcooking.com has just been nominated for: “Best Video Podcast“ at the People’s Choice Awards!. Over 335,000 people submitted more than six million nominations and startcooking.com has ended up in the top ten of the “Best Video Podcast” category. A BEGINNER’S GUIDE TO THE BARBECUE > START COOKING I my opinion charcoal barbecue grills take more like 45 minutes before it’s ready to cook on otherwise you’ll be troubled with flare ups and get cremated food that’s still raw in the middle.. Another tip when using soaked barbecue wood chips is to wrap then in foil and perforate the foil with a knife before throwing the package on thebarbecue charcoal.
FRYING ONIONS > START COOKING Peel and slice the onions. In a really large fry pan melt the butter and olive oil over really low heat. Add the onions to the pan. Sprinkle on 1 teaspoon of salt. Cook the onions over the lowest heat possible for about 1 hour. (Yikes! That’s a long time!) Don’t be tempted to increase the heat. HOW TO COOK CHICKEN: A BEGINNER’S GUIDE > START COOKING Chicken breasts work well grilled or baked if you pre-marinate them or baste (brush them with sauce or their own juices) while cooking. They can also be pan-fried. And when cut into strips, they can be stir-fried or threaded on skewers. Boneless, skinless breasts are available either whole, or pre-cut in half. 10 WAYS TO USE PEANUT BUTTER > START COOKING Here are some ways to use peanut butter: 1. Add a spoonful to your morning smoothie for added protein. 2. Peanut butter gets all warm and gooey when spread on something toasted or warm. Try it not just on toast, but on wraps (rolled and warmed up), crumpets (it HOW TO USE BALSAMIC VINEGAR > START COOKING Balsamic vinegar is a reduction made from grapes, but it is not considered a wine vinegar because the grape juice used is unfermented. The unfermented white sweet grape juice that is used is called “must” and comes from Trebbiano grapes. First, the grape juice is cooked slowly in a copper cauldron until it is reduced by 35 to 50 percent.
HOW TO GRILL A STEAK TO PERFECTION WITH THE GEORGE FOREMAN All you have to do is plug it in and preheat the grill. When the light goes off, the grill is very hot and ready to go to work. The grill plates are sloped so that the fat will drip off as you cook. Before adding your meat, fish, or chicken, be sure the drip dish is in placein front of
FRENCH ONION SOUP > START COOKING French Onion Soup. In a Dutch oven heat butter with oil and sugar until the butter and sugar have melted. Add the onions and cook over moderately low heat for 15-20 minutes, stirring to brown them evenly. When onions have turned soft and golden brown, gradually stir in beefstock.
MUSHROOMS: WASHING AND STORING > START COOKING Mushrooms get all sweaty if you store them in a plastic bag or leave them in the pre-packaged container you bought them in. If you are not going to use the mushrooms immediately, they should be stored in the refrigerator in a paper bag. Alternatively, you could put them on aplate with a
FIDDLEHEADS > START COOKING Step 1. Cleaning the Fiddleheads. Fill a bowl with cold water and submerge the fiddleheads. (I stuck them in a colander first and then put the whole colander in the bowl of water.) With your hand, swish the fiddleheads to remove any bits of dirt. Lift the fiddleheads out of the sink and let them drain. With a paring knife trim off the end. BEST VIDEO PODCAST > START COOKING startcooking.com has just been nominated for: “Best Video Podcast“ at the People’s Choice Awards!. Over 335,000 people submitted more than six million nominations and startcooking.com has ended up in the top ten of the “Best Video Podcast” category. A BEGINNER’S GUIDE TO THE BARBECUE > START COOKING I my opinion charcoal barbecue grills take more like 45 minutes before it’s ready to cook on otherwise you’ll be troubled with flare ups and get cremated food that’s still raw in the middle.. Another tip when using soaked barbecue wood chips is to wrap then in foil and perforate the foil with a knife before throwing the package on thebarbecue charcoal.
FRYING ONIONS > START COOKING Peel and slice the onions. In a really large fry pan melt the butter and olive oil over really low heat. Add the onions to the pan. Sprinkle on 1 teaspoon of salt. Cook the onions over the lowest heat possible for about 1 hour. (Yikes! That’s a long time!) Don’t be tempted to increase the heat. HOW TO COOK CHICKEN: A BEGINNER’S GUIDE > START COOKING Chicken breasts work well grilled or baked if you pre-marinate them or baste (brush them with sauce or their own juices) while cooking. They can also be pan-fried. And when cut into strips, they can be stir-fried or threaded on skewers. Boneless, skinless breasts are available either whole, or pre-cut in half. 10 WAYS TO USE PEANUT BUTTER > START COOKING Here are some ways to use peanut butter: 1. Add a spoonful to your morning smoothie for added protein. 2. Peanut butter gets all warm and gooey when spread on something toasted or warm. Try it not just on toast, but on wraps (rolled and warmed up), crumpets (it HOW TO USE BALSAMIC VINEGAR > START COOKING Balsamic vinegar is a reduction made from grapes, but it is not considered a wine vinegar because the grape juice used is unfermented. The unfermented white sweet grape juice that is used is called “must” and comes from Trebbiano grapes. First, the grape juice is cooked slowly in a copper cauldron until it is reduced by 35 to 50 percent.
HOW TO GRILL A STEAK TO PERFECTION WITH THE GEORGE FOREMAN All you have to do is plug it in and preheat the grill. When the light goes off, the grill is very hot and ready to go to work. The grill plates are sloped so that the fat will drip off as you cook. Before adding your meat, fish, or chicken, be sure the drip dish is in placein front of
FRENCH ONION SOUP > START COOKING French Onion Soup. In a Dutch oven heat butter with oil and sugar until the butter and sugar have melted. Add the onions and cook over moderately low heat for 15-20 minutes, stirring to brown them evenly. When onions have turned soft and golden brown, gradually stir in beefstock.
MUSHROOMS: WASHING AND STORING > START COOKING Mushrooms get all sweaty if you store them in a plastic bag or leave them in the pre-packaged container you bought them in. If you are not going to use the mushrooms immediately, they should be stored in the refrigerator in a paper bag. Alternatively, you could put them on aplate with a
ABOUT STARTCOOKING.COM > START COOKING Startcooking.com is all about learning the absolute basics of cooking, with short cooking videos and step-by-step photo tutorials. You’ll learn basic cooking skills in our Tips & Techniques section, like how to wash lettuce. Then use your new moves to make quick and tasty meals from our Recipes section, like a home-made ceasar salad. FIDDLEHEADS > START COOKING Step 1. Cleaning the Fiddleheads. Fill a bowl with cold water and submerge the fiddleheads. (I stuck them in a colander first and then put the whole colander in the bowl of water.) With your hand, swish the fiddleheads to remove any bits of dirt. Lift the fiddleheads out of the sink and let them drain. With a paring knife trim off the end. HOW TO COOK CHICKEN: A BEGINNER’S GUIDE > START COOKING Chicken breasts work well grilled or baked if you pre-marinate them or baste (brush them with sauce or their own juices) while cooking. They can also be pan-fried. And when cut into strips, they can be stir-fried or threaded on skewers. Boneless, skinless breasts are available either whole, or pre-cut in half. UTENSILS: THE SEVEN ESSENTIALS > START COOKING 3. One set of measuring spoons. There are four spoons to the set – teaspoon, ½ teaspoon, 1 teaspoon, 1 Tablespoon. These spoons are used to measure salt, pepper, spices, etc. 4. One heat-resistant silicone spatula. This multi-purpose tool can be used to mixeverything hot or
SALAD GREENS FROM A TO Z > START COOKING Use a mild lettuce or green, like Boston, bibb or endive. Another should be a crisp lettuce or green, like romaine or cabbage. The third kind should be tart, peppery, or bitter greens, like arugula or radicchio. After your foundation of greens is mixed, you can add other goodies like carrots, cucumbers, and tomatoes. HOW TO COOK BROWN RICE > START COOKING Start by bringing the water to a boil. Add the rice, salt and butter, and give it ONE stir. Cover the pot. Return the pot to a boil, then turn the stove down to simmer and set the timer. It can take 45-55 minutes to cook brown rice. When you uncover the rice it may look like all the water is absorbed but. 8 FAST AND EASY BREAKFASTS FOR PEOPLE ON THE GO > START Put in a pinch of salt and pepper and set your microwave for 1 minute. Check to make sure your eggs are not runny by sticking a fork in and fluffing them up. You can put them on toast or on an English muffin and wrap it all up in aluminum foil and go. You can also PAN FRIED FISH WITH LEMON AND PARSLEY > START COOKING Now, wipe the pan out with a paper towel and a pair of tongs. On medium heat, melt 1 Tablespoon of butter in the pan and then turn off the heat. Add the lemon juice. And the parsley. And give the pan a swirl. For the parsley to stay bright green, immediately pour 7 GREAT TIPS FOR COOKING THE PERFECT PASTA > START COOKING But if you want to learn just a bit more about cooking the perfect pasta, here are an additional 7 tips: When the water starts boiling, lower the flame so that the bubbles are small. A big, rolling boil will break more delicate pasta such as ravioli or tortellini. Don’tboil pasta in a
COLD SALMON WITH CREAMY MUSTARD SAUCE > START COOKING Put the salmon on a decorative platter and garnish (decorate) it with lemon and parsley. Cover it with some plastic wrap and put it in the refrigerator until you are ready to eat. For the sauce, mix together: 1/2 cup of sour cream. 2 Tablespoons of mustard (Dijon) 2 Tablespoons of honey. 2 teaspoons of lime juice. ABOUT STARTCOOKING.COM > START COOKING Startcooking.com is all about learning the absolute basics of cooking, with short cooking videos and step-by-step photo tutorials. You’ll learn basic cooking skills in our Tips & Techniques section, like how to wash lettuce. Then use your new moves to make quick and tasty meals from our Recipes section, like a home-made ceasar salad. FIDDLEHEADS > START COOKING Step 1. Cleaning the Fiddleheads. Fill a bowl with cold water and submerge the fiddleheads. (I stuck them in a colander first and then put the whole colander in the bowl of water.) With your hand, swish the fiddleheads to remove any bits of dirt. Lift the fiddleheads out of the sink and let them drain. With a paring knife trim off the end. A BEGINNER’S GUIDE TO THE BARBECUE > START COOKING I my opinion charcoal barbecue grills take more like 45 minutes before it’s ready to cook on otherwise you’ll be troubled with flare ups and get cremated food that’s still raw in the middle.. Another tip when using soaked barbecue wood chips is to wrap then in foil and perforate the foil with a knife before throwing the package on thebarbecue charcoal.
FRYING ONIONS > START COOKING Peel and slice the onions. In a really large fry pan melt the butter and olive oil over really low heat. Add the onions to the pan. Sprinkle on 1 teaspoon of salt. Cook the onions over the lowest heat possible for about 1 hour. (Yikes! That’s a long time!) Don’t be tempted to increase the heat. PAN SIZE AND VOLUME > START COOKING Here is a very helpful list indicating the volume of most baking pans. 3-cup Baking Dish or Pan: 8″ x 1-1/4 round pan. 4-cup Baking Dish or Pan: 8″ x 1-1/2″ round layer cake pan. 8″ x 4″ x 2-1/2″ loaf pan. 9″ x 1-1/2″ round pie pan. 11″ x 1″ round tart pan. 6-cupBaking dish or Pan:
HOW TO USE BALSAMIC VINEGAR > START COOKING Balsamic vinegar is a reduction made from grapes, but it is not considered a wine vinegar because the grape juice used is unfermented. The unfermented white sweet grape juice that is used is called “must” and comes from Trebbiano grapes. First, the grape juice is cooked slowly in a copper cauldron until it is reduced by 35 to 50 percent.
10 WAYS TO USE PEANUT BUTTER > START COOKING Here are some ways to use peanut butter: 1. Add a spoonful to your morning smoothie for added protein. 2. Peanut butter gets all warm and gooey when spread on something toasted or warm. Try it not just on toast, but on wraps (rolled and warmed up), crumpets (it HOW TO GRILL A STEAK TO PERFECTION WITH THE GEORGE FOREMAN All you have to do is plug it in and preheat the grill. When the light goes off, the grill is very hot and ready to go to work. The grill plates are sloped so that the fat will drip off as you cook. Before adding your meat, fish, or chicken, be sure the drip dish is in placein front of
SALAD GREENS FROM A TO Z > START COOKING Use a mild lettuce or green, like Boston, bibb or endive. Another should be a crisp lettuce or green, like romaine or cabbage. The third kind should be tart, peppery, or bitter greens, like arugula or radicchio. After your foundation of greens is mixed, you can add other goodies like carrots, cucumbers, and tomatoes. ABOUT STARTCOOKING.COM > START COOKING Startcooking.com is all about learning the absolute basics of cooking, with short cooking videos and step-by-step photo tutorials. You’ll learn basic cooking skills in our Tips & Techniques section, like how to wash lettuce. Then use your new moves to make quick and tasty meals from our Recipes section, like a home-made ceasar salad. FIDDLEHEADS > START COOKING Step 1. Cleaning the Fiddleheads. Fill a bowl with cold water and submerge the fiddleheads. (I stuck them in a colander first and then put the whole colander in the bowl of water.) With your hand, swish the fiddleheads to remove any bits of dirt. Lift the fiddleheads out of the sink and let them drain. With a paring knife trim off the end. A BEGINNER’S GUIDE TO THE BARBECUE > START COOKING I my opinion charcoal barbecue grills take more like 45 minutes before it’s ready to cook on otherwise you’ll be troubled with flare ups and get cremated food that’s still raw in the middle.. Another tip when using soaked barbecue wood chips is to wrap then in foil and perforate the foil with a knife before throwing the package on thebarbecue charcoal.
FRYING ONIONS > START COOKING Peel and slice the onions. In a really large fry pan melt the butter and olive oil over really low heat. Add the onions to the pan. Sprinkle on 1 teaspoon of salt. Cook the onions over the lowest heat possible for about 1 hour. (Yikes! That’s a long time!) Don’t be tempted to increase the heat. PAN SIZE AND VOLUME > START COOKING Here is a very helpful list indicating the volume of most baking pans. 3-cup Baking Dish or Pan: 8″ x 1-1/4 round pan. 4-cup Baking Dish or Pan: 8″ x 1-1/2″ round layer cake pan. 8″ x 4″ x 2-1/2″ loaf pan. 9″ x 1-1/2″ round pie pan. 11″ x 1″ round tart pan. 6-cupBaking dish or Pan:
HOW TO USE BALSAMIC VINEGAR > START COOKING Balsamic vinegar is a reduction made from grapes, but it is not considered a wine vinegar because the grape juice used is unfermented. The unfermented white sweet grape juice that is used is called “must” and comes from Trebbiano grapes. First, the grape juice is cooked slowly in a copper cauldron until it is reduced by 35 to 50 percent.
10 WAYS TO USE PEANUT BUTTER > START COOKING Here are some ways to use peanut butter: 1. Add a spoonful to your morning smoothie for added protein. 2. Peanut butter gets all warm and gooey when spread on something toasted or warm. Try it not just on toast, but on wraps (rolled and warmed up), crumpets (it HOW TO GRILL A STEAK TO PERFECTION WITH THE GEORGE FOREMAN All you have to do is plug it in and preheat the grill. When the light goes off, the grill is very hot and ready to go to work. The grill plates are sloped so that the fat will drip off as you cook. Before adding your meat, fish, or chicken, be sure the drip dish is in placein front of
SALAD GREENS FROM A TO Z > START COOKING Use a mild lettuce or green, like Boston, bibb or endive. Another should be a crisp lettuce or green, like romaine or cabbage. The third kind should be tart, peppery, or bitter greens, like arugula or radicchio. After your foundation of greens is mixed, you can add other goodies like carrots, cucumbers, and tomatoes. MUSHROOMS: WASHING AND STORING > START COOKING Mushrooms get all sweaty if you store them in a plastic bag or leave them in the pre-packaged container you bought them in. If you are not going to use the mushrooms immediately, they should be stored in the refrigerator in a paper bag. Alternatively, you could put them on aplate with a
VIDEO > START COOKING Grilled Cheese Sandwich (video) serves 1. 2 slices of bread. 2 slices of cheese. 1 tablespoon of butter - softened. Spread the softened butter on one side of each slice of bread. Lay one slice of bread, butter side down, in a non-stick frying pan. Put two slices of cheeseon the bread.
ABOUT STARTCOOKING.COM > START COOKING Startcooking.com is all about learning the absolute basics of cooking, with short cooking videos and step-by-step photo tutorials. You’ll learn basic cooking skills in our Tips & Techniques section, like how to wash lettuce. Then use your new moves to make quick and tasty meals from our Recipes section, like a home-made ceasar salad. BREAD PUDDING > START COOKING Bread Pudding is home cooking at its best! Chances are, you already have on hand almost all the ingredients you will need to make bread pudding: sugar, milk, bread, butter, and eggs. Add four more ingredients – cinnamon, nutmeg, vanilla, and raisins – and you’ve got the fixings for a wonderful dessert that everyone isgoing to love!
MEASUREMENT AND CONVERSION CHARTS > START COOKING 8-by-8-inches baking dish. 20-by-20-centimeter baking dish. 9-by-5-inches loaf pan. 23-by-12-centimeter loaf pan (=8 cups or 2 liters in capacity) 10-inch tart or cake pan. 25-centimeter tart or cake pan. 9-inch cake pan. 22-centimeter cake pan. STARTING A SPICE COLLECTION > START COOKING Thanks DBK, Jon, Bethany and Ginny for helping to develop this spice list! (Debbie, I’m sorry but I do not understand your question!)DBK-You are right, freshly ground pepper is the best!But it does require investing in a pepper mill. At my local kitchen shop, grinders range in price from $20 to $100. That can be a steep investment for someone just starting out! HOW TO COOK CHICKEN: A BEGINNER’S GUIDE > START COOKING Chicken breasts work well grilled or baked if you pre-marinate them or baste (brush them with sauce or their own juices) while cooking. They can also be pan-fried. And when cut into strips, they can be stir-fried or threaded on skewers. Boneless, skinless breasts are available either whole, or pre-cut in half. SEVEN WAYS TO PRESENT FOOD LIKE A CHEF > START COOKING A foolproof way to arrange food on a plate is to place the carbohydrate (rice, pasta, bread, etc.) at “11 o’clock,” the vegetables at “2 o’clock,” and the protein at “6 o’clock” from the diner’s point of view. This will also help you portion correctly, if you remember that vegetables should cover about half ofthe plate
10 TIPS TO A SUCCESSFUL STIR-FRY > START COOKING The key to stir fry is to keep it moving. Stir your ingredients continually in the pan with a wooden spatula. Veggies will need more tossing than meat, however. Always serve the stir-fried dish immediately, since the bite-sized pieces cool down quickly. I always cook rice when I’m making stir fry, because it complements the mealand gives
COLD SALMON WITH CREAMY MUSTARD SAUCE > START COOKING Put the salmon on a decorative platter and garnish (decorate) it with lemon and parsley. Cover it with some plastic wrap and put it in the refrigerator until you are ready to eat. For the sauce, mix together: 1/2 cup of sour cream. 2 Tablespoons of mustard (Dijon) 2 Tablespoons of honey. 2 teaspoons of lime juice. MUSHROOMS: WASHING AND STORING > START COOKING Mushrooms get all sweaty if you store them in a plastic bag or leave them in the pre-packaged container you bought them in. If you are not going to use the mushrooms immediately, they should be stored in the refrigerator in a paper bag. Alternatively, you could put them on aplate with a
FIDDLEHEADS > START COOKING Step 1. Cleaning the Fiddleheads. Fill a bowl with cold water and submerge the fiddleheads. (I stuck them in a colander first and then put the whole colander in the bowl of water.) With your hand, swish the fiddleheads to remove any bits of dirt. Lift the fiddleheads out of the sink and let them drain. With a paring knife trim off the end. A BEGINNER’S GUIDE TO THE BARBECUE > START COOKING I my opinion charcoal barbecue grills take more like 45 minutes before it’s ready to cook on otherwise you’ll be troubled with flare ups and get cremated food that’s still raw in the middle.. Another tip when using soaked barbecue wood chips is to wrap then in foil and perforate the foil with a knife before throwing the package on thebarbecue charcoal.
FRYING ONIONS > START COOKING Peel and slice the onions. In a really large fry pan melt the butter and olive oil over really low heat. Add the onions to the pan. Sprinkle on 1 teaspoon of salt. Cook the onions over the lowest heat possible for about 1 hour. (Yikes! That’s a long time!) Don’t be tempted to increase the heat. HOW TO GRILL A STEAK TO PERFECTION WITH THE GEORGE FOREMAN All you have to do is plug it in and preheat the grill. When the light goes off, the grill is very hot and ready to go to work. The grill plates are sloped so that the fat will drip off as you cook. Before adding your meat, fish, or chicken, be sure the drip dish is in placein front of
UTENSILS: THE SEVEN ESSENTIALS > START COOKING 3. One set of measuring spoons. There are four spoons to the set – teaspoon, ½ teaspoon, 1 teaspoon, 1 Tablespoon. These spoons are used to measure salt, pepper, spices, etc. 4. One heat-resistant silicone spatula. This multi-purpose tool can be used to mixeverything hot or
10 TIPS TO A SUCCESSFUL STIR-FRY > START COOKING The key to stir fry is to keep it moving. Stir your ingredients continually in the pan with a wooden spatula. Veggies will need more tossing than meat, however. Always serve the stir-fried dish immediately, since the bite-sized pieces cool down quickly. I always cook rice when I’m making stir fry, because it complements the mealand gives
HOW TO USE BALSAMIC VINEGAR > START COOKING Balsamic vinegar is a reduction made from grapes, but it is not considered a wine vinegar because the grape juice used is unfermented. The unfermented white sweet grape juice that is used is called “must” and comes from Trebbiano grapes. First, the grape juice is cooked slowly in a copper cauldron until it is reduced by 35 to 50 percent.
SALAD GREENS FROM A TO Z > START COOKING Use a mild lettuce or green, like Boston, bibb or endive. Another should be a crisp lettuce or green, like romaine or cabbage. The third kind should be tart, peppery, or bitter greens, like arugula or radicchio. After your foundation of greens is mixed, you can add other goodies like carrots, cucumbers, and tomatoes. PASTA: DRY, FRESH OR FROZEN? > START COOKING Fresh pasta cooks quickly — it usually takes 4-6 minutes to get it al dente. If unopened, a package of fresh pasta can typically be stored in the refrigerator for a few weeks, or in the freezer for a month. (Be sure to check the “sell by” date before buying fresh pasta.) Keep in mind that if MUSHROOMS: WASHING AND STORING > START COOKING Mushrooms get all sweaty if you store them in a plastic bag or leave them in the pre-packaged container you bought them in. If you are not going to use the mushrooms immediately, they should be stored in the refrigerator in a paper bag. Alternatively, you could put them on aplate with a
FIDDLEHEADS > START COOKING Step 1. Cleaning the Fiddleheads. Fill a bowl with cold water and submerge the fiddleheads. (I stuck them in a colander first and then put the whole colander in the bowl of water.) With your hand, swish the fiddleheads to remove any bits of dirt. Lift the fiddleheads out of the sink and let them drain. With a paring knife trim off the end. A BEGINNER’S GUIDE TO THE BARBECUE > START COOKING I my opinion charcoal barbecue grills take more like 45 minutes before it’s ready to cook on otherwise you’ll be troubled with flare ups and get cremated food that’s still raw in the middle.. Another tip when using soaked barbecue wood chips is to wrap then in foil and perforate the foil with a knife before throwing the package on thebarbecue charcoal.
FRYING ONIONS > START COOKING Peel and slice the onions. In a really large fry pan melt the butter and olive oil over really low heat. Add the onions to the pan. Sprinkle on 1 teaspoon of salt. Cook the onions over the lowest heat possible for about 1 hour. (Yikes! That’s a long time!) Don’t be tempted to increase the heat. HOW TO GRILL A STEAK TO PERFECTION WITH THE GEORGE FOREMAN All you have to do is plug it in and preheat the grill. When the light goes off, the grill is very hot and ready to go to work. The grill plates are sloped so that the fat will drip off as you cook. Before adding your meat, fish, or chicken, be sure the drip dish is in placein front of
UTENSILS: THE SEVEN ESSENTIALS > START COOKING 3. One set of measuring spoons. There are four spoons to the set – teaspoon, ½ teaspoon, 1 teaspoon, 1 Tablespoon. These spoons are used to measure salt, pepper, spices, etc. 4. One heat-resistant silicone spatula. This multi-purpose tool can be used to mixeverything hot or
10 TIPS TO A SUCCESSFUL STIR-FRY > START COOKING The key to stir fry is to keep it moving. Stir your ingredients continually in the pan with a wooden spatula. Veggies will need more tossing than meat, however. Always serve the stir-fried dish immediately, since the bite-sized pieces cool down quickly. I always cook rice when I’m making stir fry, because it complements the mealand gives
HOW TO USE BALSAMIC VINEGAR > START COOKING Balsamic vinegar is a reduction made from grapes, but it is not considered a wine vinegar because the grape juice used is unfermented. The unfermented white sweet grape juice that is used is called “must” and comes from Trebbiano grapes. First, the grape juice is cooked slowly in a copper cauldron until it is reduced by 35 to 50 percent.
SALAD GREENS FROM A TO Z > START COOKING Use a mild lettuce or green, like Boston, bibb or endive. Another should be a crisp lettuce or green, like romaine or cabbage. The third kind should be tart, peppery, or bitter greens, like arugula or radicchio. After your foundation of greens is mixed, you can add other goodies like carrots, cucumbers, and tomatoes. PASTA: DRY, FRESH OR FROZEN? > START COOKING Fresh pasta cooks quickly — it usually takes 4-6 minutes to get it al dente. If unopened, a package of fresh pasta can typically be stored in the refrigerator for a few weeks, or in the freezer for a month. (Be sure to check the “sell by” date before buying fresh pasta.) Keep in mind that if MUSHROOMS: WASHING AND STORING > START COOKING Mushrooms get all sweaty if you store them in a plastic bag or leave them in the pre-packaged container you bought them in. If you are not going to use the mushrooms immediately, they should be stored in the refrigerator in a paper bag. Alternatively, you could put them on aplate with a
10 TIPS TO A SUCCESSFUL STIR-FRY > START COOKING The key to stir fry is to keep it moving. Stir your ingredients continually in the pan with a wooden spatula. Veggies will need more tossing than meat, however. Always serve the stir-fried dish immediately, since the bite-sized pieces cool down quickly. I always cook rice when I’m making stir fry, because it complements the mealand gives
UTENSILS: THE SEVEN ESSENTIALS > START COOKING 3. One set of measuring spoons. There are four spoons to the set – teaspoon, ½ teaspoon, 1 teaspoon, 1 Tablespoon. These spoons are used to measure salt, pepper, spices, etc. 4. One heat-resistant silicone spatula. This multi-purpose tool can be used to mixeverything hot or
7 GREAT TIPS FOR COOKING THE PERFECT PASTA > START COOKING But if you want to learn just a bit more about cooking the perfect pasta, here are an additional 7 tips: When the water starts boiling, lower the flame so that the bubbles are small. A big, rolling boil will break more delicate pasta such as ravioli or tortellini. Don’tboil pasta in a
PAN SIZE AND VOLUME > START COOKING Here is a very helpful list indicating the volume of most baking pans. 3-cup Baking Dish or Pan: 8″ x 1-1/4 round pan. 4-cup Baking Dish or Pan: 8″ x 1-1/2″ round layer cake pan. 8″ x 4″ x 2-1/2″ loaf pan. 9″ x 1-1/2″ round pie pan. 11″ x 1″ round tart pan. 6-cupBaking dish or Pan:
BREAD PUDDING > START COOKING Bread Pudding is home cooking at its best! Chances are, you already have on hand almost all the ingredients you will need to make bread pudding: sugar, milk, bread, butter, and eggs. Add four more ingredients – cinnamon, nutmeg, vanilla, and raisins – and you’ve got the fixings for a wonderful dessert that everyone isgoing to love!
SAFE COOKING TEMPERATURES: CHICKEN > START COOKING The following is from the United States Department of Agriculture: “Cook a whole chicken to a safe minimum internal temperature of 165 F. (75 °C) as measured using a food thermomete r. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference SAFE COOKING TEMPERATURES: VEAL > START COOKING Safe Cooking Temperatures: Veal. The following is from the United States Department of Agriculture: For safety, USDA recommends cooking ground veal to a safe minimum internal temperature of 160 °F. However, whole muscle meats such as veal steaks, roasts, and chops may be cooked to 145 °F (medium rare), 160 °F (medium), or 170 °F (welldone).
MUSHROOMS: WASHING AND STORING > START COOKING Mushrooms get all sweaty if you store them in a plastic bag or leave them in the pre-packaged container you bought them in. If you are not going to use the mushrooms immediately, they should be stored in the refrigerator in a paper bag. Alternatively, you could put them on aplate with a
FRENCH ONION SOUP > START COOKING French Onion Soup. In a Dutch oven heat butter with oil and sugar until the butter and sugar have melted. Add the onions and cook over moderately low heat for 15-20 minutes, stirring to brown them evenly. When onions have turned soft and golden brown, gradually stir in beefstock.
HOW TO COOK ASPARAGUS > START COOKING Lay the asparagus two to three deep in a rectangular dish. Add one Tablespoon of water. Cover the dish with plastic wrap. Leave a small vent in the corner for steam to escape. (This also helps the plastic wrap from almost shrink wrapping itself over the asparagus. When thathappens it’s a
FIDDLEHEADS > START COOKING Step 1. Cleaning the Fiddleheads. Fill a bowl with cold water and submerge the fiddleheads. (I stuck them in a colander first and then put the whole colander in the bowl of water.) With your hand, swish the fiddleheads to remove any bits of dirt. Lift the fiddleheads out of the sink and let them drain. With a paring knife trim off the end. A BEGINNER’S GUIDE TO THE BARBECUE > START COOKING I my opinion charcoal barbecue grills take more like 45 minutes before it’s ready to cook on otherwise you’ll be troubled with flare ups and get cremated food that’s still raw in the middle.. Another tip when using soaked barbecue wood chips is to wrap then in foil and perforate the foil with a knife before throwing the package on thebarbecue charcoal.
FRYING ONIONS > START COOKING Peel and slice the onions. In a really large fry pan melt the butter and olive oil over really low heat. Add the onions to the pan. Sprinkle on 1 teaspoon of salt. Cook the onions over the lowest heat possible for about 1 hour. (Yikes! That’s a long time!) Don’t be tempted to increase the heat. HOW TO GRILL A STEAK TO PERFECTION WITH THE GEORGE FOREMAN All you have to do is plug it in and preheat the grill. When the light goes off, the grill is very hot and ready to go to work. The grill plates are sloped so that the fat will drip off as you cook. Before adding your meat, fish, or chicken, be sure the drip dish is in placein front of
UTENSILS: THE SEVEN ESSENTIALS > START COOKING 3. One set of measuring spoons. There are four spoons to the set – teaspoon, ½ teaspoon, 1 teaspoon, 1 Tablespoon. These spoons are used to measure salt, pepper, spices, etc. 4. One heat-resistant silicone spatula. This multi-purpose tool can be used to mixeverything hot or
10 TIPS TO A SUCCESSFUL STIR-FRY > START COOKING The key to stir fry is to keep it moving. Stir your ingredients continually in the pan with a wooden spatula. Veggies will need more tossing than meat, however. Always serve the stir-fried dish immediately, since the bite-sized pieces cool down quickly. I always cook rice when I’m making stir fry, because it complements the mealand gives
HOW TO USE BALSAMIC VINEGAR > START COOKING Balsamic vinegar is a reduction made from grapes, but it is not considered a wine vinegar because the grape juice used is unfermented. The unfermented white sweet grape juice that is used is called “must” and comes from Trebbiano grapes. First, the grape juice is cooked slowly in a copper cauldron until it is reduced by 35 to 50 percent.
SALAD GREENS FROM A TO Z > START COOKING Use a mild lettuce or green, like Boston, bibb or endive. Another should be a crisp lettuce or green, like romaine or cabbage. The third kind should be tart, peppery, or bitter greens, like arugula or radicchio. After your foundation of greens is mixed, you can add other goodies like carrots, cucumbers, and tomatoes. PASTA: DRY, FRESH OR FROZEN? > START COOKING Fresh pasta cooks quickly — it usually takes 4-6 minutes to get it al dente. If unopened, a package of fresh pasta can typically be stored in the refrigerator for a few weeks, or in the freezer for a month. (Be sure to check the “sell by” date before buying fresh pasta.) Keep in mind that if MUSHROOMS: WASHING AND STORING > START COOKINGSTORING MUSHROOMS VACUUMSEALING
Mushrooms get all sweaty if you store them in a plastic bag or leave them in the pre-packaged container you bought them in. If you are not going to use the mushrooms immediately, they should be stored in the refrigerator in a paper bag. Alternatively, you could put them on aplate with a
FIDDLEHEADS > START COOKING Step 1. Cleaning the Fiddleheads. Fill a bowl with cold water and submerge the fiddleheads. (I stuck them in a colander first and then put the whole colander in the bowl of water.) With your hand, swish the fiddleheads to remove any bits of dirt. Lift the fiddleheads out of the sink and let them drain. With a paring knife trim off the end. A BEGINNER’S GUIDE TO THE BARBECUE > START COOKING I my opinion charcoal barbecue grills take more like 45 minutes before it’s ready to cook on otherwise you’ll be troubled with flare ups and get cremated food that’s still raw in the middle.. Another tip when using soaked barbecue wood chips is to wrap then in foil and perforate the foil with a knife before throwing the package on thebarbecue charcoal.
FRYING ONIONS > START COOKING Peel and slice the onions. In a really large fry pan melt the butter and olive oil over really low heat. Add the onions to the pan. Sprinkle on 1 teaspoon of salt. Cook the onions over the lowest heat possible for about 1 hour. (Yikes! That’s a long time!) Don’t be tempted to increase the heat. HOW TO GRILL A STEAK TO PERFECTION WITH THE GEORGE FOREMAN All you have to do is plug it in and preheat the grill. When the light goes off, the grill is very hot and ready to go to work. The grill plates are sloped so that the fat will drip off as you cook. Before adding your meat, fish, or chicken, be sure the drip dish is in placein front of
UTENSILS: THE SEVEN ESSENTIALS > START COOKING 3. One set of measuring spoons. There are four spoons to the set – teaspoon, ½ teaspoon, 1 teaspoon, 1 Tablespoon. These spoons are used to measure salt, pepper, spices, etc. 4. One heat-resistant silicone spatula. This multi-purpose tool can be used to mixeverything hot or
10 TIPS TO A SUCCESSFUL STIR-FRY > START COOKING The key to stir fry is to keep it moving. Stir your ingredients continually in the pan with a wooden spatula. Veggies will need more tossing than meat, however. Always serve the stir-fried dish immediately, since the bite-sized pieces cool down quickly. I always cook rice when I’m making stir fry, because it complements the mealand gives
HOW TO USE BALSAMIC VINEGAR > START COOKING Balsamic vinegar is a reduction made from grapes, but it is not considered a wine vinegar because the grape juice used is unfermented. The unfermented white sweet grape juice that is used is called “must” and comes from Trebbiano grapes. First, the grape juice is cooked slowly in a copper cauldron until it is reduced by 35 to 50 percent.
SALAD GREENS FROM A TO Z > START COOKING Use a mild lettuce or green, like Boston, bibb or endive. Another should be a crisp lettuce or green, like romaine or cabbage. The third kind should be tart, peppery, or bitter greens, like arugula or radicchio. After your foundation of greens is mixed, you can add other goodies like carrots, cucumbers, and tomatoes. PASTA: DRY, FRESH OR FROZEN? > START COOKING Fresh pasta cooks quickly — it usually takes 4-6 minutes to get it al dente. If unopened, a package of fresh pasta can typically be stored in the refrigerator for a few weeks, or in the freezer for a month. (Be sure to check the “sell by” date before buying fresh pasta.) Keep in mind that if MUSHROOMS: WASHING AND STORING > START COOKINGSTORING MUSHROOMS VACUUMSEALING
Mushrooms get all sweaty if you store them in a plastic bag or leave them in the pre-packaged container you bought them in. If you are not going to use the mushrooms immediately, they should be stored in the refrigerator in a paper bag. Alternatively, you could put them on aplate with a
10 TIPS TO A SUCCESSFUL STIR-FRY > START COOKING The key to stir fry is to keep it moving. Stir your ingredients continually in the pan with a wooden spatula. Veggies will need more tossing than meat, however. Always serve the stir-fried dish immediately, since the bite-sized pieces cool down quickly. I always cook rice when I’m making stir fry, because it complements the mealand gives
UTENSILS: THE SEVEN ESSENTIALS > START COOKING 3. One set of measuring spoons. There are four spoons to the set – teaspoon, ½ teaspoon, 1 teaspoon, 1 Tablespoon. These spoons are used to measure salt, pepper, spices, etc. 4. One heat-resistant silicone spatula. This multi-purpose tool can be used to mixeverything hot or
7 GREAT TIPS FOR COOKING THE PERFECT PASTA > START COOKING But if you want to learn just a bit more about cooking the perfect pasta, here are an additional 7 tips: When the water starts boiling, lower the flame so that the bubbles are small. A big, rolling boil will break more delicate pasta such as ravioli or tortellini. Don’tboil pasta in a
PAN SIZE AND VOLUME > START COOKING Here is a very helpful list indicating the volume of most baking pans. 3-cup Baking Dish or Pan: 8″ x 1-1/4 round pan. 4-cup Baking Dish or Pan: 8″ x 1-1/2″ round layer cake pan. 8″ x 4″ x 2-1/2″ loaf pan. 9″ x 1-1/2″ round pie pan. 11″ x 1″ round tart pan. 6-cupBaking dish or Pan:
BREAD PUDDING > START COOKING Bread Pudding is home cooking at its best! Chances are, you already have on hand almost all the ingredients you will need to make bread pudding: sugar, milk, bread, butter, and eggs. Add four more ingredients – cinnamon, nutmeg, vanilla, and raisins – and you’ve got the fixings for a wonderful dessert that everyone isgoing to love!
SAFE COOKING TEMPERATURES: CHICKEN > START COOKING The following is from the United States Department of Agriculture: “Cook a whole chicken to a safe minimum internal temperature of 165 F. (75 °C) as measured using a food thermomete r. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference SAFE COOKING TEMPERATURES: VEAL > START COOKING Safe Cooking Temperatures: Veal. The following is from the United States Department of Agriculture: For safety, USDA recommends cooking ground veal to a safe minimum internal temperature of 160 °F. However, whole muscle meats such as veal steaks, roasts, and chops may be cooked to 145 °F (medium rare), 160 °F (medium), or 170 °F (welldone).
MUSHROOMS: WASHING AND STORING > START COOKING Mushrooms get all sweaty if you store them in a plastic bag or leave them in the pre-packaged container you bought them in. If you are not going to use the mushrooms immediately, they should be stored in the refrigerator in a paper bag. Alternatively, you could put them on aplate with a
FRENCH ONION SOUP > START COOKING French Onion Soup. In a Dutch oven heat butter with oil and sugar until the butter and sugar have melted. Add the onions and cook over moderately low heat for 15-20 minutes, stirring to brown them evenly. When onions have turned soft and golden brown, gradually stir in beefstock.
HOW TO COOK ASPARAGUS > START COOKING Lay the asparagus two to three deep in a rectangular dish. Add one Tablespoon of water. Cover the dish with plastic wrap. Leave a small vent in the corner for steam to escape. (This also helps the plastic wrap from almost shrink wrapping itself over the asparagus. When thathappens it’s a
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GRILLED CHEESE SANDWICH Rudolf’s Christmas Cookies00:00
00:00
DIFFICULTY:
GRILLED CHEESE SANDWICH (VIDEO)_serves 1_
* 2 slices of bread
* 2 slices of cheese * 1 tablespoon of butter - softened Spread the softened butter on one side of each slice of bread. Lay one slice of bread, butter side down, in a non-stick frying pan. Put two slices of cheese on the bread. Now cover it with the other slice of bread with the buttered side up. Turn the stove on medium heat and place the pan on the stove. After about 2-3 minutes it should be ready to flip. The second side will take a lot less time to turn golden brown because the pan is already heated up. Slice the grilled cheese on a cutting board with one swift downward motion slice through the sandwich.* Embed
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GRILLED CHEESE SANDWICH (VIDEO)_serves 1_
* 2 slices of bread
* 2 slices of cheese * 1 tablespoon of butter - softened Spread the softened butter on one side of each slice of bread. Lay one slice of bread, butter side down, in a non-stick frying pan. Put two slices of cheese on the bread. Now cover it with the other slice of bread with the buttered side up. Turn the stove on medium heat and place the pan on the stove. After about 2-3 minutes it should be ready to flip. The second side will take a lot less time to turn golden brown because the pan is already heated up. Slice the grilled cheese on a cutting board with one swift downward motion slice through the sandwich.mp4
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View Comments (18 Comments)18 COMMENTS
JUNN BUG SAID:
Lookin’ mighty tasty!! I’m gonna try this one next time I go grocery shop for sure!LEIF LARSSON SAID:
I often use your videos in my English classes. And for that purpose I put in subtitles to make it easier for my students. But this time I’m stumped: … First, ??? white bread, second, two slices…Hearty?
KEVIN S SAID:
Had this last night. Cook up some tomato soup (with milk, not water), then dunk your grilled cheese right in to soak up the soup. Delicious!KATHY MAISTER SAID:
Hi Leif, “Hearty” white bread refers to bread that has a firm texture, as opposed to a soft, squishy texture. I am actually told by many people that my videos are very helpful in learning English. Who would have guessed! Kevin – that combo takes me back to childhood! Jun, my neice adds parmesan cheese to the butter on the outside. It’s a wonderful addition!Cheers!
IOLANTHE SAID:
I’m a newbie cook (at age 46!). I found this site from the New York Times “Wellness” blog, which in turn had a pointer to Real Simple’s “best blogs” list. Phew! Glad I found you, though, because these videos are great. I made the grilled cheese sandwiches for my kids yesterday, and they came out perfectly; the “trick” with using the kitchen knife to slice was a stroke of genius! Thankyou.
LISA SAID:
I use mayo instead of butter/margerine. It keeps the bread from getting that soggy texture in the middle, never burns, and it’s always perfectly crispy. My brother thought I was crazy until I made him one and he now says that “his sister makes the best grilledcheese ever”.
KATHY MAISTER SAID:
Welcome Lolanthe! I’m delight to hear how you discovered us! Be sure to let me know if you have any questions! Lisa that is so cool! I can’t wait to give mayo a try! RONE MACAROGLU SAID: To turn your sandwich into a “_croque-monsieur_“, after cooking both sides add extra cheese on top and brown under hot grill…KATHY MAISTER SAID:
Thanks Rone! Do you use the same cheese as what you put inside thesandwich?
Hey Lisa, I tried your mayo trick and it works! It did taste a little different (in a good way) from a grilled cheese made with butter. The bread browned beautifully! RONE MACAROGLU SAID: For a very light and tasty sandwich that you can eat even late at night and go to bed: * After browning both sides, put some grated _gruyère_ and very finely sliced _mushrooms_ on top. * Place the sandwich into a steam basket with paper towels in thebottom.
* Put the basket as high as possible inside a pressure cooker with half a glass of water inside, * Lock and steam on high for two minutes… * Empty the steam and open immediately…* Serve…
MARY SAID:
I learned a simpler version of steaming grilled cheese from my daughter’s boyfriend. As the sandwich cooks, use your fingers to splash a little water in the frying pan and cover. RONE MACAROGLU SAID: Great technique; good to remember… My problem is that when I eat something greasy and go to sleep, I have indigestion and reflux. I discovered that when I steam the food abundantly inside a pressure cooker, I digest it very easily even when I am asleep… Of course sometimes the bread gets wet, but I prefer eating wet bread rather than being ill in the middle of the night.Bon appetit !
KATHY MAISTER SAID:
Mary and Rone, I have never actually heard of a steamed sandwich. Rone, Sorry about the digestion issues but I must say your Pressure Cooker sandwich sounds most unusual! Than again, Lolanthe’s mayo grilled cheese was really delicious! I guess one should just keep an open mind to new suggestions! But, having said that, I do think I’ll stick to butter on hearty white bread with plastic wrapped cheese!PAUL SAID:
I do recommend you try this with some delicious mature chedder, it’s slightly tangier and very moreish!KATHY MAISTER SAID:
Nothing better than a nice mature cheddar cheese! I just made a Grilled Cheese with crusty bread and added some grated Parmesan cheese to the butter and then spread it on the outside of the bread. Oh me, oh my was that tasty!THOOUMAK SAID:
mmmmmm
tryed this right now chessyyy …licious.. MELANIE MLADENOVA SAID: hi!I tried this recipe 1hr ago.It`s my first cooked meal and I really liked it!So thanks Cathy and keep on with the good recipes!:)KATHY MAISTER SAID:
Congratulations Melanie! Good luck developing your cooking skills. LIKE OUR VIDEOS? SUBSCRIBE FOR FREE! LEARN HOW TO MAKE THE PERFECT GRILLED CHEESE SANDWICH WITH THIS NEW STARTCOOKING RECIPE VIDEO. BREAD, CHEESE AND BUTTER IS ALL YOU WILL NEED TO MAKE THIS DELICIOUS SANDWICH. ENJOY!WANT TO KNOW MORE?
How To Make a Grilled CheeseSandwich
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