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Making Scones. Baking in Oven and on Griddle

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scones_cScones are made from a soft dough. The main ingredients are flour, raising agent a little milk and margarine. The raising agent consists of an acid (cream of tartar) and an alkali (bicarbonate of soda). A commercial baking powder usually consists of two parts acid and one part alkali.

All about Icings

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icingsMost cakes, however delicious, are improved in appearance by being iced and decorated. The decoration need not be elaborate and many simple, attractive designs can be very effective. Traditionally, sandwich-type cakes are filled with jam or a filling such as Stork icing and the top and sides may be iced with Stork, Fudge or Glace icing, and decorated. Everyday cakes, Madeira cakes and Gingerbread are not usually iced but the very rich Fruit cakes normally made for occasions such as Weddings and Christmas are first covered with Almond Paste and then with Royal Icing and then some form of decoration.

Basic Chinese Pantry. Shallots and Soy Sauces

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shallots_2cBy the article "Basic Chinese Pantry. Bean Curd" we began a series of articles about Chinese Pantry. Here is the next text on this topic. It's about such products as Shallots (mild-flavoured members of the onion family. They have a distinctive onion taste without being as strong or overpowering as ordinary onions) and Soy Sauces (essential ingredient in Chinese cooking. It is made from a mixture of soya beans, flour and water which is then naturally fermented and aged for some months).

Different Methods of Baking Cakes

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cakes_cCakes are basically made from fat, flour, sugar and eggs, with the exception of the sponge, which is fatless. The texture varies according to the method of preparation and the proportion of fat to flour. The richest cakes include equal proportions of the basic ingredients as in a Victoria Sandwich Cake, but additions can be made such as dried fruit nuts and spices as for a Christmas or Birthday Cake. Numerous flavourings can be included and these vary from chocolate and coffee to coconut, orange or lemon etc.

How to Make Flaky and Rough Puff Pastry

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puff-pastry_cIn both types of pastry, the dough rises in layers or flakes. In Flaky Pastry the dough contains all the flour and water but only a low proportion of fat In Rough Puff all the fat is added to the flour in small pieces, but is not rubbed-in. The water therefore comes in contact with the flour in both these pastries so that the gluten develops into long strands resulting in layers of pastry.

Basic Chinese Pantry. Ginger and Mange-tout

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Mange-tout_2cBy the article "Basic Chinese Pantry. Bean Curd" we began a series of articles about Chinese Pantry. Here is the next text on this topic. It's about such products as Ginger (it is as ancient, traditional and essential in Cantonese cooking, as the wok) and Mange-tout (familiar vegetable that combines a tender crisp texture and a sweet fresh flavour and cooks quickly).

Basic Chinese Pantry. Cornflour and Curry Paste

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curry_paste_2cBy the article "Basic Chinese Pantry. Bean Curd" we began a series of articles about Chinese Pantry. Here is the next text on this topic. It's about such products as Cornflour (can help make quick sauces that are light and which barely coat the food) and Curry Paste (Chinese like to use them more in the French style, achieving the fragrant aroma of curry but avoiding the overwhelming pungent spiciness which the Indians and Thais prefer).

Choose Right Settings and Cooking Technique for Microwave Oven

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settings_cThough I am totally devoted to microwave cooking, I am realistic enough to take a balanced view of its capabilities. It will not entirely eliminate the use of conventional methods and a conventional cooker in many instances, but a better understanding of the ways in which the microwave works will prove to you just how invaluable it can be. Microwave cooking is different from conventional cookery in that although you do not have to stand over it, you do have to stand by.

Make Sandwiches and Snacks for Different Occasions

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Sandwiches_cSandwiches were named after the Earl of Sandwich who was a keen card player, and became so absorbed in the game he ate slices of meat placed between bread, so that he could eat and play at the same time. The name today is used to cover a variety of different snacks based on bread.

Boiling Time for Different Vegetables

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BoilingVegetables_cRead about preparation and boiling such vegetables: artichokes, asparagus, aubergine, avocado pears, beans, broccoli spears, brussels sprouts, cabbage, curlykale, carrots, cauliflower, celeriac, celery, chicory, courgettes, fennel, garden peas, leeks, marrow, okra, onions, parsnips, peppers, potatoes new and old, salsify, spinach, swedes, sweet potatoes, turnips, turnip tops, mushrooms, tomatoes.

Useful Hints for Cooking Vegetables

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cooking-vegetable_cA useful function of vegetables in the diet is to be a source of carotene (which the body converts into vitamin A) and ascorbic acid (vitamin C). Most vegetables contain minerals as well as the B vitamins and fibre. To gain maximum benefit from the nutrients in most vegetables, avoid prolonged cooking or long soaking. The water soluble groups of vitamins may be lost or leached into the cooking water. However, lentils are the exception.

How to Prepare Diferent Sauces and Stuffings

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sauces_cA sauce should complement the food with which it is served or provide contrast and give variety to the way of serving. The right sauce can make simple foods like eggs, fish and canned food or left-over food into an interesting dish. A basic white sauce can be varied in many ways to accompany different dishes.

How can we easy deboning a Chicken? Step by step. Without losing the structure of the bird. Video

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Dave Meli from the 'Healthy Butcher' walks us through the process of de-boning a whole chicken, without losing the structure of the bird.

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How to Store and Freeze Meat, Poultry and Game

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Meat-Poultry-and-Game_cMoney and shopping time may be saved by the storage of meat, poultry and game, both fresh and cooked, in the freezer. Meat may be bought in bulk from a local butcher or specialist supplier. But it is worth remembering that the purchase of a whole carcase may not be an economy if certain cuts are rarely used in the household.

Different Methods of Cooking Meat

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cooking-meatThere are lots of meat recies. Cooked meat is very delicious, so people have many methods of cooking it: boiling, pot roasting, braising, stewing, casserole cookery, grilling, frying and so on. In this article you'll read about these methods, different tips, rules and advice. Choose suitable for you method and enjoy meat dishes!

How to Store Fruit

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fruit_cHere are advices and rules for storing different fruit: apples, apricots, avocado pears, bananas, blackberries, blueberries, coconut, cherries, crab apples, cranberries, currants, damsons, dates, figs, gooseberries, grapefruit, grapes, greengages, guavas, kumquats, lemons and limes, loganberries, mangoes, melons, nectarines, oranges, peaches, pears, persimmons, pineapple, plums, pomegranates, quinces, raspberries, rhubarb, strawberries.

Stir Frying - One of Cooking Techniques

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Stir-Frying_cPreparation is usually more time consuming in stir frying than in sautéing or pan-frying. In stir frying high heat is used to cook meat and vegetables quickly in a small amount of oil. Once you begin, the cooking occurs very rapidly, and so it is important to have everything ready and near the stove before you turn on the heat.

Rules and Tips for Storaging Appetisers

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Storaging-Appetisers_cMany items may be frozen as first courses, or for serving at parties, and a number of these can also be used for a light meal. Additionally Soups, Savoury Flans and Pancakes with savoury fillings can be used as meal starters. Among appetisers there are: canapes, bacon-wrapped appetisers, cheese pastries, savoury choux pastries, vol-au-vent cases, dips and spreads, meat and game pates, fish pates, potted shrimps, quiche lorraine, pizza.

Different Technics of Cooking Fish

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fish_cThis is an excellent alternative to meat in meal planning and can be served in a variety of ways. White fish contains very little fat, making it a low-calorie source of protein. The oils of fatty fish are rich sources of the fat soluble vitamins; vitamin A (retinol) and vitamin D (cholecalciferol). Small fish, such as whitebait and sardines are a useful source of calcium when they are eaten whole, together with the bones. Because fish has fine delicate flesh, care has to be taken not to overcook it.

Cooking Zucchini

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zucchini_cIn case you haven't noticed, it's zucchini season. It's everywhere, it's cheap and it's plentiful. It's showing up in breads, in salads, on grills and on sandwiches. I must admit that I don't even like zucchini - its taste or its texture. So why do I buy it? Because it looks great, and I keep hoping I'll change my mind about it, eternal optimist that I am.

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