Asian Recipes

Asian Recipes Blog

The Unrivaled Practical Guide for Asian Cooking

How to cook broccoli so that the florets will not become soggy by the time the stem is tender?

Divide a fresh head of broccoli into biggies florets, and cut each stem into a short, tapering wedge. Thinly slice the center stalk. Cook all the parts by either steaming or boiling briefly. You can also keep broccoli florets firm and crisp by putting them into a stir-fry.

** Asian Recipes **

15:28:27 on 09/22/06 by Webmaster - Questions and Answers -

When to use the different types of breadcrumbs?

Dried white breadcrumbs are used for coating foods such as rissoles, veal or fish before frying. Use day-old bread from a country style loaf, remove the crusts and place slices in one layer on a baking tray. Bake at 120 degress C for 15-20 minutes until the bread is dry, but do not allow it to color.

Alternatively, you can leave the slices in a warm place for one to two days covered with paper towel, until they are dry. Crush the dried crumbs with a rolling pin, or in a food processor.

Browned, dried breadcrumbs are used for covering ham and for gratins. It is best to use crusts from country-style bread and dry them at 12O degress C for about 30 minutes until they just begin to take on color, then crush with a rolling pin or in a food processor.

Fresh white breadcrumbs are preferred for thickening sauces, for stuffings and bread sauce - and for adding to desserts such as treacle tart. Use day-old, rather than just-baked bread, and cut the crusts off. Either rub the pieces through a sieve with your palm, or make crumbs in a food processor. Fresh breadcrumbs can be stored in the freezer. Howver, thaw before use.

** Asian Online Recipes **

09:35:27 on 09/22/06 by Webmaster - Questions and Answers -