General cooking tips

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.


Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.


Dieting 101

The Glycaemic Index Diet
The gi (or glycaemic index) diet system is based on the glycaemic index, a list showing types of food and a score representing the rapidity with which the glucose and energy of the food gets changed to glucose in your blood stream. The claim is that long-acting food types (ie those food types with a low Glycaemic index score), suppress your appetite and help to injest less food without feeling hungry.
It's also extremeley effective for diabetics, as the low GI types of food are beneficial in reducing increases in blood sugar secretion.











Red Wine Sauce - Great Chefs Recipe
Red Wine Sauce - Great Chefs Category Basic Recipes 
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Ingredients And Procedures

1/2 c Oil, olive

1 lb Bones, salmon

1 lb Butter

2 c Mirepoix

4 ea Bay leaves

1/2 ts Oregano

1/2 ts Thyme

1/2 ts Peppercorns, white

4 tb Puree, shallot **

1/4 c Cognac

2 c Wine, red

1 c Stock, fish **

** See recipes for Shallot Puree, and Fish Stock. In a saute pan, heat the olive oil. Add the salmon bones to the pan and saute for about 1 minute. Add butter (about 2 tablespoons), 1 cup mirepoix, 2 bay leaves, 1/4 teaspoon of thyme, 1/4 teaspoon of peppercorns, and 2 tablespoons

of the shallot puree. Add cognac and flame. Deglaze with 1 cup of red wine and cook over high heat for 5 to 10 minutes.

Meanwhile, in a second saute pan, melt 2 tablespoons of butter. Add 2 tablespoons shallot puree, 1 cup mirepoix, 2 bay leaves, 1/4 teaspoon peppercorns, 1/4 teaspoon oregano, 1/4 teaspoon thyme,

and 3 cups of red wine. Reduce over medium heat to dry. Add 1 cup fish stock to saute pan with salmon bones. Cook about 5 minutes.

Deglaze reduction (shallot-red wine) in the second saute pan with about 3 cups of strained liquid from the first saute pan (salmon bones and fish stock). Reduce ingredients in second saucepan by two-thirds (not dry). Add remainder of the butter, whisk, and add salt and pepper to taste. Strain and reserve. Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA

 
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