Asian Recipes

Asian Recipes Blog

The Unrivaled Practical Guide for Asian Cooking

About Beurre Noir

Beurre noir or 'black butter', is a sauce made by cooking butter until it turns dark brown. A little vinegar or lemon juice is added to the butter, then flavorings such as capers or parsley. Beurre noir is best served with grilled or fried fish, eggs and vegetables dishes. Beurre noisette is similar to beurre noir, but the butter is cooked only until it is medium-brown, then the seasonings are added.

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11:43:40 on 09/27/06 by Webmaster - Quick Cooking Tips -

About Beurre Monte

Beurre monte is similar to beurre blanc but the base may be any slightly thickened liquid such as a sauce made by reduction, a sauce thickened with flour, or reduced stock. Cold butter is whisked into the sauce in the same way as when making beurre blanc.

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10:37:42 on 09/27/06 by Webmaster - Quick Cooking Tips -

About Beurre Blanc

Beurre blanc is a pale, creamy sauce similar to hollandaise. To make beurre blanc, dice 75 g cold unsalted butter. Simmer 3 tablespoons white wine vinegar with 75 ml white wine or water in a small saucepan with a finely chopped shallot until the mixture has reduced to about 2 tablespoons of liquid. Add 1 tablespoon fresh cream if you like and bring to the boil. Reduce the heat and whisk in the butter pieces, one by one, until the sauce is thick, pale and creamy. The sauce may be served as it is or strained to remove the shallots. Beurre blanc marries well with chicken, egg, fish and vegetables.

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09:45:40 on 09/27/06 by Webmaster - Quick Cooking Tips -

How to make wholemeal bread more tasty instead of dry and unappetizing?

Wholemeal flour tends to make heavier bread than white, so if you mix a little white flour into a wholemeal recipe, the bread will be lighter. Ground nuts also lighten the texture and add moisture.

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13:47:45 on 09/22/06 by Webmaster - Quick Cooking Tips -

Using leftovers

When braising meat, chop any leftover bones, such as those from a chicken carcass, and add them to the bed of chopped vegetables. The bones and vegetables are discarded after cooking, but they add extra flavor to the braising liquid and to the meat.

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09:22:47 on 09/15/06 by Webmaster - Quick Cooking Tips -

Skimming the surface.

When simmering meat, add a spoonful of cold water to the pan every now and then to encourage the impurities to rise. When the liquid comes to a boil again, take the pan off the heat and skim off any scum with a metal spoon.

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11:59:47 on 09/13/06 by Webmaster - Quick Cooking Tips -

Hulling strawberries

Soft fruits such as blackberries, loganberries, boysenberries, raspberries and strawberries are each hulled in the same manner. Gently but firmly, pull the circle of green leaves away from the berry; the white central core, or the hull, of the fruit will come away at the same time. In some varieties, or if the fruit is not very ripe, it may be necessary to remove the core of the berry with the tip of a knife.

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11:49:51 on 09/08/06 by Webmaster - Quick Cooking Tips -

Stylish beetroot dressing

A simple dressing for sliced hot beetroot is a spoonful of good marmalade thinned lightly with fresh orange juice. Garnish with coriander leaves or ground seeds.

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13:55:05 on 09/06/06 by Webmaster - Quick Cooking Tips -

When deep frying in batches

When deep frying, never be tempted to deep-fry too many pieces of the food at any one time. This is to avoid causing the oil temperature to drop and that can cause the food to becomes soggy. Instead try to keep it within only six to eight pieces at a time as this will allow the oil to come back to temperature in between.

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12:31:08 on 09/05/06 by Webmaster - Quick Cooking Tips -

Storing cooked pancakes

Cooked pancakes may be refrigerated for up to two days. They also freeze well for up to three months, if separated with pieces of greaseproof paper. Thaw the pancakes overnight in the refrigerator. To reheat, warm them in the oven or heat gently on both sides in melted butter in a frying pan.

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16:09:01 on 09/01/06 by Webmaster - Quick Cooking Tips -