Fine Cuisine and Culinary Videos Tips

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Do you have trouble following vague recipes?

A Little Bit of This and a Handful of That

Have you ever known someone who happens to be a great cook but could not give you a recipe if his life depended on it? The person who cannot tell you a teaspoon of this or an ounce of that. Instead they measure in “some of this, and a bit of that.” They do everything by feel and instinct without measuring anything.

That can be hard to follow. These types of verbal directions can often lead to a meal less than what you aimed for. With online culinary videos you do not have to listen to these types of instructions and just wing it. Now you can actually see what the chef is doing as he or she does it.

When they say “a little of this” or “a handful of that” you can see how big their hands are and what a little really equals. Now you can make chicken dishes, steaks, chili or casseroles without worrying if you used too much or not enough of something.

Sometimes it is easier to learn with visuals instead of words on a page or spoken over the phone. These videos can limit the number of errors in your trials.

What type of curry do you like?

The Wonderful World of Curry

Curry is an ingredient you are likely to find in many different styles of food. Thai food uses curry and so does Indian and a host of others. What some may not realize, however, is that there are literally dozens of different types of curry.

It is not uncommon for someone to like Thai food and dislike Indian or West Indian food. The opposite can also happen. The point is each type of curry is different. They have distinct flavors, levels of spiciness, and they augment the flavors of other foods in different ways. Chicken dishes may be enjoyable while beef are not.

You may try two similar restaurants but like curry dishes in one much more than the other. You can try making these various types in your own home to see which ones are to your liking and which ones are better left alone.

When you find yourself in a restaurant that uses curry in many of their dishes, ask what type they use. They may have more than one. Trying each of these can offer some culinary surprises.

The important thing to remember is to not swear off a type of food because of one bad experience.

How do you know when the meat is done?

Getting the Temperature Right

Cooking meat is an art form. It is something you gain a feel for over time. Whether grilling a steak or making stir-fr, you can get to the point where you do not need a timer to tell you when you are done. You'll just know by the look and smell of the meat.

The most common reason for overcooked meat is simple. You might think if you want your steak medium you cook it to medium. But you would be wrong. The juices inside the steak, chicken or whatever other meat you are making will continue to cook even after being taken away from a heat source.

If you grill a steak to medium and then take it off it will continue to cook inside and end up as medium-well. So if you want that porter house medium rare, cook it to rare and let it sit for a few minutes before devouring it. The end result is a juicier, more tender and flavorful meal.

People worried about salmonella often cook their chicken more than they need to and end up with dried-out chicken dishes. Practice makes perfect and soon you'll know when that exact time has come and your food will be so much more enjoyable.

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Guru Spotlight
Lynne Christen