Food and cooking tips

Oven Tips : If you don't have one, consider buying a self-cleaning oven. They use less energy for normal cooking because of higher insulation levels. They also save on your rubber glove and cleanser purchases! However, if you use the self-cleaning feature more than once a month, you'll end up using more energy than you saved. When you clean the oven, do it right after cooking to take advantage of residual heat.


One of the best elements of travelling is sampling local delicacies, so please don't order a burger and chips when you are in India - not only is the meat likely to be of a poor quality (sometimes so poor that it will make you sick), but you are turning down some of the most wonderful food in the world - and possibly offending your hosts.


Microwave Tip : Use your microwave as often as possible in the summer. You'll be more comfortable and save on air conditioning costs.












Court Bouillon - Master Chefs Recipe
Court Bouillon - Master Chefs Category Basic Recipes 
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Ingredients And Procedures

2 1/2 c Water, cold

1 md Onion, sliced

1 ea Carrot, sliced

1 ea Celery, stalk, sliced

1 ea Leek, (white part only),

-- trimmed and sliced (opt) 3 ea Fennel, stalks, (opt)

1 ea Thyme, sprig, fresh, OR

1 pn Thyme, dried

Dill 1/2 ts Salt

4 ea Peppercorns, white

For Court Bouillon: =================== Place water, onion, carrot, celery, leek, fennel, thyme, dill, salt and 4 peppercorns in a saucepan and bring to a boil. Cover and simmer for 25 minutes. Strain, and reserve the liquid. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles, 1985 Chef: Seppi Renggli, The Four Seasons Restaurant, New York Owners: Tom Margittai, and Paul Kovi Pastry: Bruno Comin

 
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