Fine Cooking Recipe

Any eastern spice was highly prized for cooking anywhere in Europe. If you want French Provencial, then maybe not. But that is such boring food. It is a basic meat and vegetable based menu with no embellishments.

In Haut Cuisine it is a necessary ingredient to many dishes.

I’m going to be in Rome for a week next september with my sister, who is a chef. We’d like to find an authentic italian woman to spend a day teaching us authentic italian dishes, keeping in mind we are not beginner cooks. We don’t want some touristy cooking school or classes with a bunch of clueless americans…we authentic. If possible, we would also like to have dinner with an italian family in their home?

You should meet a nice Italian family in the US and they
could be glad to help you out.

My neighbors and friends always cook and I mooch. I want to cook a bunch of food for everyone. Need a recipe that impresses that isn’t too hard or time consuming to make. Possibly a stew or something for lots of people. Just advice in general can help.

Stews and things of that nature are nearly always time consuming, they require a LOT or prep work. However, a garlic or cream pasta is fairly simple.

Garlic pasta consists of olive oil, let’s say one garlic (minced), sauteed onions (until sweet), fresh parsley, and some fried garlic teeth just for flavor. And of course, freshly grated parmesan!

Serve this with perhaps some mushrooms that have been topped with bruscheta, or a beshamel sauce with spinach, or some asparagus that has been in the oven with olive oil and vinagrette

For meat, perhaps some chicken tenders that have been cooked in lemon and white wine/sherry on top of the pasta.

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Instead of garlic pasta, you may want to make a sauce of heavy cream, milk, shallots, and a mixed white cheese with Sherry.

I’ve tried various recipes for deep frying cod the good old English way but none ever turn out like a fine deep fried cod from the local chippy. I tend to find that the batter cooks well before the fish and then burns by the time the fish is cooked.
I tried asking numerous chippies but none are willing to give up their secret! Any help would be apprieciated???

If the fish is not cooked and the batter is burned, the problem is probably not the batter recipe… it’s the frying temperature. If you have taste, texture, or problems with the batter sticking, look to the batter recipe.

Commercial kitchens have good frying equipment that maintains the right temperature (375 F / 190 C). That’s their "secret."

Use a thermometer. Use a cooking container that holds plenty of oil. Do not "overload" the pan — the temperature drops. If you do this often it might be advisable to invest in a good fryer.

It should take 60 to 90 seconds to fry the normal fish fillet.

I’ve cooked the hamburger and it goes into medium sized crumbles, but I want them to be very small like you used to see in the cafeteria tacos kind of fine. Is there a tool I should use? Did I cook it wrong?

Thanks!

Once it is cooked thru,take it and put it in a collander and rinse under hot water.I do this and then if I have large lumps I mash them into crumbles.Then replace in pot and add the seasonings to the meat….