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| Culinary Library where you will find and herbs and spices encyclopedia and a culinary dictionary |
Spanish Chicken Rice
Spanish Red Kidney Beans
| Puertorrican Recipes |
| Pictures Recipe |
| What more recipes? Cocifacil the book Filled with fast and easy recipes Special Price Over 150 fast and easy recipe $9.99 |
| Video Recipes |
White Rice
Kidney Beans
| Beef Stew |
Pasta Salad
| Chicken Fricassee |
| Cream Cheese Mashed potatoes |
| Puertorrican Recipes |
| What to learn basic knife skills? |
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| Cooking Class |
| What to learn to cook like a Chef |
| Words of wisdom |
Marinade
Guide on how to marinade:
Types of marinades:
- To marinade means to submerge food in liquid to:
- Give it flavor
- Break down tough meats
Guide on how to marinade:
- Marinade in refrigeration.
- The duration of the marinade will depend on the thickness of the food that will be
marinated. - Use containers that resist acid like, crystal, stainless steal and some plastics.
- Use a sachet bag if you need to remove the herbs.
- Cover the food completely with the marinade.
- Try to include acid (vinegar, citrus juices, etc) in the mixture, this will help prevent
bacteria growth and also help tenderize meats. - Make sure that the marinade taste well; this is the flavor that will be added to the
item that is being marinated. - You may use any type of flavorings, herbs, spices, vinegar, oils, wine, juice,
liquor, anything.
Types of marinades:
- Glaze: Its is used to season the meat while it cooks, it can also be used as a
marinade and as a sauce. - Rub: Used to season beef, it is done by creating a layer of seasonings around
the meat. - Marinade: To cover food completely with liquid and refrigerate for certain
amount of time. - Salsa: This type of sauce is served at room temperature and served over the
meat.
A knife can be your best friend during food preparation, or it can cause serious injury - depending on your
skill and what you know about knife safety. There are some basic safety tips and hints about using a knife
properly. First of all, check recommendations from sources like Consumers Reports and Cook's Illustrated.
Then buy the best quality knives that you can afford, that have no gaps at the joint where the blade and
handle meet, with a finely ground blade. A good knife should feel heavy and solid. Finally, learn how to use
your good knives and care for them!
There are five basic types of kitchen knives:
• CHEF'S KNIFE
A chef's knife is usually the largest knife in the kitchen, with a wide blade that is 8" to 10" long. Choose a
knife that feels good and balanced in your hand. The knife should have a full tang. This means that the
blade should go all the way through the handle for the best wear and stability.
• PARING KNIFE
Paring knives are generally 2-1/2-4" in length. The most often used knife in the kitchen. It is ideal for
peeling and coring fruits and vegetables, cutting small objects, slicing, and other hand tasks.
• UTILITY KNIFE
Utility knives are longer than paring knives but smaller than chef's knives, usually around 5-8" long. They
are also called sandwich knives because they are just the right side for slicing meats and cheeses. I have
several utility knives in my kitchen as 'extra' knives.
• BONING KNIFE
This type of knife has a more flexible blade to curve around meat and bone. Generally 4-5" long.
• BREAD KNIFE
Bread knives are usually serrated. Most experts recommend a serrated knife that has pointed serrations
instead of wavy serrations for better control and longer knife life. I have two bread knives in my kitchen - a
long 10" knife that's great for cutting whole loaves, and a 6" knife perfect for cutting sandwich buns. You
must use a sawing motion when using a serrated knife.
Knives are made out of several types of material. High carbon stainless steel is the most expensive and will
last the longest. These knives will not stain and holds a sharp edge longer than other steel types. Ceramic
knives are fairly new. These knives don't need sharpening for years, and should be sharpened by an
expert when they do wear down. Only use a ceramic knife on a cutting board - never on another ceramic,
plastic or glass surface. They're that sharp!
Knife handles are made of wood or a plastic composite. Both are good choices. The only difference is in
cleaning and maintenance. Knives with wood handles deteriorate more quickly when cleaned in the
dishwasher. I know experts recommend not using a dishwasher for washing knives, but I do it all the time.
I'm not keen on washing sharp blades by hand.
SHARPENING KNIVES
A knife that is not sharp is dangerous. It can slip off the food you're cutting and easily cut your fingers
instead. A steel should be part of your knife collection. This long, round object sharpens knives by
straightening out the edge. Take a look at using a steel to see how to correctly sharpen your knives on a
steel. Hold the knife in your dominant hand and the steel in the other, with the steel point pressed into a
solid waist-high surface. Hold the knife base at the top of the steel at a 20 degree angle. Slowly draw the
knife down the length of the steel, pulling the knife back so the entire blade, from base to tip, moves against
the steel, as if you were slicing off pieces of the steel. Repeat on the other side. Do this five or six times,
then rinse the knife off and dry immediately. Make sure you sharpen each side the same number of times to
retain the knife's balance.
USING A KNIFE
Using kitchen knives requires following a few rules and becoming comfortable using your hands in a
different way. Seeing pictures about correctly using a knife for different kitchen tasks is the best way to
learn. Take a look at All Recipes Knife Skills, and How to Chiffonade, Julienne and Shred, and Using a
Chef's Knife.
The most important tip I can give you is to chop slowly and carefully. Always cut away from your body. Make
sure your hands are dry and the surface you're working on it nonslip. Make sure that you curl your fingers
under on the hand holding the food. This takes a while to get used to, but will become second nature with
practice. If your fingers are curled under, the chances are good you will never cut yourself. Watch what
you're doing at all times. And keep kids and pets out of the kitchen when you're working with knives!
CARING FOR YOUR KNIVES
Store your knives in a knife block. When knives are thrown into a drawer, they will become dull more
quickly, plus there's a good chance you'll cut yourself reaching in to retrieve one. Most manufacturers
recommend that high quality knives be washed by hand and dried immediately. I have full tang, wooden
handle knives and I have always washed them in my dishwasher. My knives don't look new, but they still
work fine, with frequent sharpening.
Need to learn more about knifes???? Cocifacil the ez way to learn to cook
like a chef.
skill and what you know about knife safety. There are some basic safety tips and hints about using a knife
properly. First of all, check recommendations from sources like Consumers Reports and Cook's Illustrated.
Then buy the best quality knives that you can afford, that have no gaps at the joint where the blade and
handle meet, with a finely ground blade. A good knife should feel heavy and solid. Finally, learn how to use
your good knives and care for them!
There are five basic types of kitchen knives:
• CHEF'S KNIFE
A chef's knife is usually the largest knife in the kitchen, with a wide blade that is 8" to 10" long. Choose a
knife that feels good and balanced in your hand. The knife should have a full tang. This means that the
blade should go all the way through the handle for the best wear and stability.
• PARING KNIFE
Paring knives are generally 2-1/2-4" in length. The most often used knife in the kitchen. It is ideal for
peeling and coring fruits and vegetables, cutting small objects, slicing, and other hand tasks.
• UTILITY KNIFE
Utility knives are longer than paring knives but smaller than chef's knives, usually around 5-8" long. They
are also called sandwich knives because they are just the right side for slicing meats and cheeses. I have
several utility knives in my kitchen as 'extra' knives.
• BONING KNIFE
This type of knife has a more flexible blade to curve around meat and bone. Generally 4-5" long.
• BREAD KNIFE
Bread knives are usually serrated. Most experts recommend a serrated knife that has pointed serrations
instead of wavy serrations for better control and longer knife life. I have two bread knives in my kitchen - a
long 10" knife that's great for cutting whole loaves, and a 6" knife perfect for cutting sandwich buns. You
must use a sawing motion when using a serrated knife.
Knives are made out of several types of material. High carbon stainless steel is the most expensive and will
last the longest. These knives will not stain and holds a sharp edge longer than other steel types. Ceramic
knives are fairly new. These knives don't need sharpening for years, and should be sharpened by an
expert when they do wear down. Only use a ceramic knife on a cutting board - never on another ceramic,
plastic or glass surface. They're that sharp!
Knife handles are made of wood or a plastic composite. Both are good choices. The only difference is in
cleaning and maintenance. Knives with wood handles deteriorate more quickly when cleaned in the
dishwasher. I know experts recommend not using a dishwasher for washing knives, but I do it all the time.
I'm not keen on washing sharp blades by hand.
SHARPENING KNIVES
A knife that is not sharp is dangerous. It can slip off the food you're cutting and easily cut your fingers
instead. A steel should be part of your knife collection. This long, round object sharpens knives by
straightening out the edge. Take a look at using a steel to see how to correctly sharpen your knives on a
steel. Hold the knife in your dominant hand and the steel in the other, with the steel point pressed into a
solid waist-high surface. Hold the knife base at the top of the steel at a 20 degree angle. Slowly draw the
knife down the length of the steel, pulling the knife back so the entire blade, from base to tip, moves against
the steel, as if you were slicing off pieces of the steel. Repeat on the other side. Do this five or six times,
then rinse the knife off and dry immediately. Make sure you sharpen each side the same number of times to
retain the knife's balance.
USING A KNIFE
Using kitchen knives requires following a few rules and becoming comfortable using your hands in a
different way. Seeing pictures about correctly using a knife for different kitchen tasks is the best way to
learn. Take a look at All Recipes Knife Skills, and How to Chiffonade, Julienne and Shred, and Using a
Chef's Knife.
The most important tip I can give you is to chop slowly and carefully. Always cut away from your body. Make
sure your hands are dry and the surface you're working on it nonslip. Make sure that you curl your fingers
under on the hand holding the food. This takes a while to get used to, but will become second nature with
practice. If your fingers are curled under, the chances are good you will never cut yourself. Watch what
you're doing at all times. And keep kids and pets out of the kitchen when you're working with knives!
CARING FOR YOUR KNIVES
Store your knives in a knife block. When knives are thrown into a drawer, they will become dull more
quickly, plus there's a good chance you'll cut yourself reaching in to retrieve one. Most manufacturers
recommend that high quality knives be washed by hand and dried immediately. I have full tang, wooden
handle knives and I have always washed them in my dishwasher. My knives don't look new, but they still
work fine, with frequent sharpening.
Need to learn more about knifes???? Cocifacil the ez way to learn to cook
like a chef.