Heavy Cream

Heavy creams can be used in cakes decorations, tiramasu, pancakes, etc

If you need heavy cream for a recipe, make your own by combining the following ingrediens:

 mix 2/3 cup whole milk

1/3 cup melted unsalted butter.

This will give you 1 cup of heavy cream.

Are you a mushroom fan?

Whether mushroom is a vegetable or fruit?

Lot of people think mushrooms are non-vegetarian items but let me assure you that they are absolutely vegetarian. They are fungi and similar to plants but lack chlorophyll, so they cannot produce food for themselves through photosynthesis. They grow by absorbing nutrients from materials such as compost, leaves, decaying wood and soil. They are ninety percent water, have few calories and minimal fat and cholesterol.

The Mushroom Marvels

Mushrooms come in different sizes, shapes and colors, smooth and silky or pitted and honeycombed. The best part of mushrooms is that they can be cooked in a variety of ways. Cook it the Punjabi way, cook it the South Indian way or cook it the Continental way – they are simply delicious.

How to clean mushrooms?

When it comes to cleaning of mushrooms everyone gets confused how do you do it?The best way to clean mushrooms is with flour to remove any dark spots on the caps. The underside (gills) hardly needs cleaning. Once the flour wash is done then a simple quick rinse in water is okay or better still wipe with a damp cloth. Peel only if skins are very discolored. In fact, while buying pick up only white and firm mushrooms.

Selecting the best Mushrooms..

Look for mushrooms with a fresh, smooth appearance, free from major blemishes, with a dry (not dried) surface. A closed veil (the thin membrane under the cap) indicates a delicate flavor; an open veil means a richer flavor.

Storing them:

Keep mushrooms refrigerated. They're best when used within several days after purchase. Do not rinse mushrooms until ready to use. To prolong storage, for package mushrooms, leave in their tray; remove plastic wrap; completely wrap tray with paper towels. For bulk (loose) storage, place mushrooms in a porous paper bag.

Must have Spices in your pantry

Here are some spices you must have while cooking any cuisine.

Bay leaves

These aromatic, woodsy-tasting leaves are typically sold dried. Choose those with a rich green color. Add whole bay leaves to soups, stews, and marinades; remove before serving.

Black peppercorns

A must-have for their slight pungency. Always pick whole peppercorns over preground versions: The flavor of freshly ground or cracked pepper makes the small effort in preparation well worth it.

Cayenne pepper

Made from a small, spicy red pepper, this is the foundation of many bottled hot sauces. Used frequently in Cajun and Indian recipes.

Chili powder

This is typically made from a blend of dried chilies, cumin, coriander, and oregano. Delicious in Mexican and Southwestern dishes.

Cinnamon, ground

This warm, aromatic spice has a reddish brown color and a bittersweet flavor. Great for baking as well as adding an earthiness to stews, chilies, and curries.

Cloves, ground

This sweet, rich spice is a staple in holiday baking, especially gingersnaps. Use it sparingly; a little goes a long way.

Cream of tartar

Derived from a crystalline acid that forms on the insides of wine barrels, this fine white powder is most often used to stabilize meringues.

Cumin, ground

An aromatic, mellow spice, ground from a small seed. Delicious in Middle Eastern and Indian cooking, especially curries.

Curry powder

Up to 20 spices—including coriander, cumin, and turmeric—can make up this popular Indian blend. The Madras variety has more heat.

Ginger, ground

Ground ginger has a more intense and astringent taste than fresh ginger. Keep it on hand for baking.

Kosher salt

A type of coarse salt usually made without the addition of iodine. Use it in place of table salt for seasoning recipes; the larger crystals are easier to pinch with your fingers, allowing for greater control of seasoning.

Nutmeg, whole

A delicate, warm spice frequently used in baking. Also a common addition to baked winter squash, béchamel sauce, and spinach dishes.

Oregano, dried

A member of the mint family, this robust herb is commonly used in Mediterranean, South American, and Cajun cooking.

Paprika

A powder made from ground sweet red pepper pods, this is available in sweet and hot varieties. (If the type is not indicated on the bottle, it’s most likely sweet.) With a rich red color and a smooth texture, Hungarian paprika is of the highest quality. Use the spice to season meat, seafood, and vegetables. It also makes for a nice garnish on deviled eggs.

Crushed red pepper

Use the flakes of crushed red chili to spice up pastas and stir-fries or to sprinkle on pizzas.

Rosemary, dried

With an aroma of lemon and pine, this herb is used in an assortment of Mediterranean dishes.

Sesame seeds

These versatile seeds have a sweet, nutty taste that complements both savory and sweet dishes. The seeds are especially flavorful and aromatic when toasted. Store them in the freezer: Because of their high OIL content, the seeds can quickly become rancid.

Thyme, dried

This fragrant herb lends a delicate flavor to meat, poultry, and vegetables. It’s popular in Mediterranean, Cajun, and Creole cuisines.

Vanilla extract

A baking essential made by soaking vanilla beans in alcohol. Opt for the pure rather than the imitation variety, which often has additives and an unnatural flavor.

Cooking Terms

Simmer:

Simmering means that you are heating a liquid to a temperature that is close to a boil, but not hot enough to create bubbles. I simmer foods on a 3 or 4 temperature setting on an electric stove. You still need to stir occasionally when simmering as food may still stick to the bottom.

Saute:

To saute is to cook in oil over heat. An example of sauteing would be to saute an onion in olive oil.

Marinate:

To marinate is to take food and soak it in a mixture of spices, oil, and possibly vinegar to make it more tender and flavorful. You can generally marinate food for a half hour to days depending on the dish.

Mince:

You may hear the word mince a lot with garlic. Mincing is chopping something into very tiny pieces.

Julienne:

Julienne is such a fancy word for a simple cut. Julienne means to cut something into long strips. This can be done with many vegetables like carrots. Make it easy on yourself and buy a julienne peeler, a little gadget that makes perfect julienne strips.

Chop:

This is a very basic cooking technique. To chop is to cut into small pieces. The pieces don't have to be uniform or exactly the same.

Dice:

To dice is like to chop, but the pieces are smaller.

Slice:

Slicing is when you cut completely through an object. Think of slicing cheese, or bread. Same principle goes for veggies, meat and fruit.

Brown:

To brown a meat means to cook until brown. You may brown the sides of a roast on the stovetop before cooking in a oven.