Mastering the kitchen involves understanding healthy fat profiles, variety-specific grain preparation, and safe food handling techniques.
Stroll the midway at any state fair, and it's clear that people love deep-fried foods. Deep frying makes food crispy, and the fat adds flavor along with crunch, but deep frying isn't the healthiest way to cook.
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Egg whites, when whipped, form a light and airy froth that serves as a topping for pies, the basis for light cookies, and the elegant platform for a fruit-and-cream filled Pavlova. Sugar is an essential ingredient in meringue, serving several functions to turn egg whites into dessert.
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Too much fat in your diet can contribute to heart disease, obesity and other health problems. But your body needs some fat to function properly. Fat makes food taste good, slows digestion and carries fat-soluble vitamins. Vegetable oils such as canola oil and safflower oil can be a beneficial part of a healthy diet.
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The tiny brown, black or white seeds of the sesame plant add crunch and flavor to crackers, breads, cereals and even candy. But sesame seeds don't just taste good; they're good for you.. Toasting sesame seeds enhances their flavor. Grinding the seeds helps your body absorb more of their nutrients.
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Pre-cooking pasta allows you to do the bulk of preparation before a dinner party. When party time rolls around, you only need to reheat the pasta with a quick plunge into boiling water. Restaurants use this technique to get pasta entrees to the table faster.
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Some pie recipes call for a prebaked pie shell. Custard pies or pies with pudding-type fillings, ice cream pies, or any pie that uses a filling that doesn't require baking in an oven, uses a crust that's baked ahead of time without the filling.
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