Beef Cuts and Their Uses
Fresh ground beef may vary in color during its shelf life. If exposed to oxygen through the permeable plastic wrapping, a package of ground beef may appear bright red on the surface, while the interior remains purplish-red. With extended exposure to oxygen, beef's cherry-red color will take on a brown color.
Food Preparation terms we use in food recipes
Sometimes the methods described in a recipe can be confusing. Here are some commonfood
preparation termsand their meanings.
Bake –To cook in an oven. When applied to meats in uncovered containers, it is generally called roasting.
Baste –To moisten the foods during cooking to add flavor and to prevent drying of the surface. The liquid is usually melted fat, meat drippings, fruit juice, sauce, or water.
Beat –To stir a mixture using rapid, regular motions, use a wire whisk, spoon, hand beater or mixer.
7 Rules for Perfect Pairing
Let me simplifies the task of pairing food and wine into seven mantras;
Serve a dry rosé with hors d'oeuvres
- Rosé with creamy Anchoiade
- Rosé with Roquefort Gouge'res
Good rosé combines the fresh acidity and light body of white wines with the fruity character of reds. This makes it the go-to wine when serving a wide range of hors d'oeuvres, from crudités to gougères.