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Last Modified : Dec 10, 2008
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| Steaming Clams |
Make sure all your clams are tightly closed. Discard any open
clams that do not close when touched. This means they are
dead. Rinse clams well under cold running water. Scrub with
a firm brush if needed. Let sit in a bowl of lightly salted
water for about 10 minutes so clams can purge themselves
of any sand. Bring a small amount of water, (1 inch for about
2 dozen clams) stock or white wine to a boil. If adding to
soup, simply add to simmering soup and cover so clams
steam open. Steam, covered about 5-10 minutes.
clams that do not close when touched. This means they are
dead. Rinse clams well under cold running water. Scrub with
a firm brush if needed. Let sit in a bowl of lightly salted
water for about 10 minutes so clams can purge themselves
of any sand. Bring a small amount of water, (1 inch for about
2 dozen clams) stock or white wine to a boil. If adding to
soup, simply add to simmering soup and cover so clams
steam open. Steam, covered about 5-10 minutes.
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| Boiled Beets |
For a timesaving tip choose small beets to boil. Cut stem off
about 1 inch from the top of the beet and wash well. Bring
lightly salted water to a boil. Once the water is boiling place
whole beets with cut stem into boiling water. Simmer for
about 15 minutes, depending on the size of the beets.
Insert the tip of a sharp knife into the beet. Remove while
still a little crisp in the center. Let beets sit in a colander to
cool before peeling. Or if you want to serve hot beets,
pierce with a fork to hold beet steady and peel with a sharp
paring knife.
about 1 inch from the top of the beet and wash well. Bring
lightly salted water to a boil. Once the water is boiling place
whole beets with cut stem into boiling water. Simmer for
about 15 minutes, depending on the size of the beets.
Insert the tip of a sharp knife into the beet. Remove while
still a little crisp in the center. Let beets sit in a colander to
cool before peeling. Or if you want to serve hot beets,
pierce with a fork to hold beet steady and peel with a sharp
paring knife.
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Blanching is done when you want vegetables barely cooked
and still crunchy at the center. Prepare vegetables by cutting
them the desired size. Bring salted water to a high boil. While
water is coming to a boil get colander ready for draining and
set up a bowl of ice water. Put vegetables in boiling water
and boil just about 2-3 minutes, depending on how thick or
big vegetables are. Drain vegetables through colander and
immediately put into ice water. When vegetables have had a
chance to get cold all the way through, drain again in
colander. If serving cold with dressing it is good to dry
vegetables before dressing them. They can also be saved for
later and reheated.
and still crunchy at the center. Prepare vegetables by cutting
them the desired size. Bring salted water to a high boil. While
water is coming to a boil get colander ready for draining and
set up a bowl of ice water. Put vegetables in boiling water
and boil just about 2-3 minutes, depending on how thick or
big vegetables are. Drain vegetables through colander and
immediately put into ice water. When vegetables have had a
chance to get cold all the way through, drain again in
colander. If serving cold with dressing it is good to dry
vegetables before dressing them. They can also be saved for
later and reheated.
| Blanching |
| Simmered Spinach |
Because of the oxalic acid, spinach should be cooked in
boiling water, or steamed before being eaten. Save time by
cutting off stems while still in a bunch. This is much faster
than trying to remove stems one at a time. Chop and then
rinse in colander. For simmering, bring lightly salted water to
a boil. Add cleaned spinach. Bring to a simmer for just about
3 minutes. Pour into strainer and press with a spoon to
remove excess water. It is now ready to be eaten.
boiling water, or steamed before being eaten. Save time by
cutting off stems while still in a bunch. This is much faster
than trying to remove stems one at a time. Chop and then
rinse in colander. For simmering, bring lightly salted water to
a boil. Add cleaned spinach. Bring to a simmer for just about
3 minutes. Pour into strainer and press with a spoon to
remove excess water. It is now ready to be eaten.
________________________________________________________________________
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|
| Stove top Braising |
Braising is a healthy method of slow cooking meat, fish
and/or vegetables using a small amount of liquid in a
covered pan and usually cooked in the oven. Our
stovetop method is a quicker version of this to save you
time. It is done over a low heated burner. This method
allows you to cook several things together infusing all the
flavors, while tenderizing food.
After you Healthy Sauté your vegetable ingredients, add
a little liquid and place your meat or fish on top. Cover
and simmer over low heat until done.
and/or vegetables using a small amount of liquid in a
covered pan and usually cooked in the oven. Our
stovetop method is a quicker version of this to save you
time. It is done over a low heated burner. This method
allows you to cook several things together infusing all the
flavors, while tenderizing food.
After you Healthy Sauté your vegetable ingredients, add
a little liquid and place your meat or fish on top. Cover
and simmer over low heat until done.
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