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How-to's

Preparing Leeks

Remove any withered outer leaves. Trim root end. Cut off and discard the green upper leaves at the point where the pale green becomes dark green. Leeks often contain sand between their many…

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Preparing Lobster Tail Halves

With a scissors, cut lengthwise through the shell on the underside of the lobster to expose the meat.

Cut the tail in half lengthwise with a sharp knife.

Place lobster tail halves cut…

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Preparing Mushrooms

Gently remove dirt by rubbing with a mushroom brush or wipe mushrooms with a damp paper towel. Or quickly rinse under cold water, drain and pat dry with paper towels. Do not peel mushrooms. Trim…

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Preparing Mushrooms for Stuffing

To prepare mushrooms for stuffing, hold the mushroom cap in one hand and grab the stem with the other hand. Twist to snap off the stem; place caps on a greased baking sheet. Mince or finely chop…

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Preparing Pancakes

Use a 1/4-cup measure to pour batter onto a hot griddle or skillet, 5-6 in. apart, making sure to leave enough room between pancakes for expansion.

Turn pancakes over when edges become dry…

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Preparing Papaya

Wash fruit. Slice lengthwise in half. Scoop out seeds. The peppery seeds are edible but are generally discarded.

Peel papaya and slice or cube.

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Preparing Peas

Rinse with cold water. Remove strings if desired. Cut off stem ends. Do not shell. If using raw, blanch before using.

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Preparing Pinwheels

Make a lengthwise cut horizontally through the steak to within 1/2 inch of the opposite side, without cutting through it. Open the meat so that it lies flat. Then flatten with a meat mallet as…

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Preparing Potatoes

Scrub with a vegetable brush under cold water. Remove eyes or sprouts. When working with lots of potatoes, peel and place in cold water to prevent discoloration. Before baking a whole potato,…

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Preparing Salmon Medallions

Using tweezers or small pliers, remove pin bones from salmon by pulling the bones out at an angle.

To debone salmon for rolling, start at one end of the stomach flap and cut between the…

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