Asian Recipes

Asian Recipes Blog

The Unrivaled Practical Guide for Asian Cooking

Making yogurt at home

It is easy and economical to make yogurt at home. The exact flavor and texture will depend on the type of yogurt used as the starter, the fat content of the milk (the higher the fat content, the thicker the yogurt) and the time the yogurt takes to thicken. Practically any kind of milk can be used to make yogurt: whole, reduced-fat, pasteurized, sterilized, UHT, dried or evaporated. But fresh commercial yogurt must be used as the starter for each new batch. Homemade yogurt should not be used as there is no way of knowing if it may have become contaminated with micro-organisms that would interfere with the setting of the new batch.

10:01:49 on 01/30/09 by Webmaster - Quick Cooking Tips -

Stir-fry fresh green vegetables without them losing color

Yes, you can stop green vegetables from turning a dingy color by first blanching green vegetables in boiling water for a few seconds and then running them under a cold tap. This will retain the green and as the vegetables have been slightly cooked, it will also speed up the stir-frying time, which is another excellent way to keep green vegetables fresh and bright in color.

** Asian Cooking **

05:31:44 on 01/24/09 by Webmaster - Quick Cooking Tips -

Cooking with a wok

Cast-iron woks are generally the best as they conduct heat more evenly and quickly than any other material, but they do need more careful treatment and seasoning with oil and salt. Traditional woks are round-bottomed and need to sit properly over the heat without wobbling. As most gas rings are set with metal prongs, these provide a steadier base than electric rings set flush with the surface. But you can now buy slightly flat-bottomed woks that can be used on any stove, and also round metal wok-stands that hold woks steady above the rings of both gas and electric hotplates.

21:48:07 on 01/18/09 by Webmaster - Quick Cooking Tips -

Making herb-flavored vinegars at home

Vinegars flavored with herbs are easy to make at home and will add piquancy to casseroles, dressings, marinades, sauces and soups. Choose a cider, sherry or wine vinegar, and marry it with either one herb or several. When combining flavors, consider the strength of each: tarragon, for example, might well be overpowered by chillies but can be enhanced with a few green peppercorns or some garlic.

The herbs must be fresh and picked before they flower. Leave them to macerate for two weeks then remove from the vinegar: they will deteriorate if left too long. Herb-flavored vinegars can be stored for up to a year, providing they are kept in a cool, dark place. This will help to preserve the flavor and prevent fermentation.

** Asian Recipes **

19:53:01 on 01/06/09 by Webmaster - Quick Cooking Tips -

Cooking venison

As there is little or no fat marbled through venison or surrounding the flesh of young venison, it must be barbed during roasting or braising to keep it moist. This means covering the joint with a thin piece of pork back fat, crackling or some strips of bacon to baste it as it cooks.

Allow venison to relax in a warm place for 10 minutes before serving, even with small cuts such as steaks and chops, which should be cooked quickly and served rare to medium. Resting allows the juices to settle back into the meat and become evenly distributed so that there is a rosiness throughout. To add extra flavor to the venison for a casserole, marinate it first in an oil and wine mixture; the liquid it then cooks in will help to keep it moist.

01:18:49 on 01/04/09 by Webmaster - Quick Cooking Tips -