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COOKING TIPS

Foods
Louish	Egg Tips	A boiled egg should never be boiled. Simmering produces tastier, better results. This is true of "hard-boiled" eggs. To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh; if it rises to the surface, throw it away. Eggs will beat up fluffier if they are allowed to come to room temperature before beating. For baking, it's best to use medium to large eggs; extra-large eggs may cause cakes to fall when cooled. Hard-boiled eggs will peel easily when cracked and placed in cold water immediately after taking them out of the hot water. When a recipe calls for adding raw eggs to a hot mixture, always begin by adding a small amount of the hot mixture to the beaten eggs slowly to avoid curdling.

Team Louish	Cheese Serving Tips	When serving cheese as an appetizer, be sure to take it out of the refrigerator at least 45 minutes before the guests arrive. Not only will it be more sliceable and spread able, it will also be ten times more flavorful. Refrigeration retards the cheese's ripeness. This is particularly true for goat cheese, which you should remove from refrigeration at least two hours before serving it. Credit: Grace Foods Cooking Tips

Kitchen Tips
ShawdoS	A Different way to Roast Meat	Simply peel 2 large onions, slice in half, arrange in a greased oven dish and place the meat on top. Roast as usual. Roasting this way, ensures the meat doesn't touch the bottom of the baking dish and most fat from the meat is drained, but it also flavours the onions, which can be served as a delicious garnish.

ShawdoS	Steaming Vegetables	Don't have a steamer? Don't worry! All you need is a large pot or pan with a lid. The key to successful steaming is cutting the vegetables into equal-sized pieces. If you do so, all the vegetables will be cooked at the same time. a. Chop the vegetables, throw them in the pot/pan with a little bit of water (for example, if you're steaming a head of broccoli florets, you'll need about 4-5 tablespoons of water). b. Adjust the heat to medium or medium-high, until the water boils gently on the bottom of your pan. c. Cover the pan with the lid so that steam will build up inside, and check occasionally to make sure the water doesn't boil away completely (add water if necessary). d. The vegetables are done when they're tender enough to fork easily, but not so tender that they're mushy.

ShawdoS	Herbs Tips	Beef Basil, bay, caraway, coriander, cumin, dill, marigold, marjoram, mint, sage, savories, tarragon and thyme (no rosemary) Pork Anise, basil, bergamot, chervil, coriander, cumin, dill, fennel, lemon balm, mint, marjoram, rosemary, sage, savories, tarragon and thyme. Lamb Mint, basil, bay, caraway, coriander, cumin, dill, lemon balm, hyssop, marjoram, rosemary, sage, savories or thyme. Poultry Chicken: basil or bay is always good; also caraway, coriander, cumin, dill, lemon balm, marigold, marjoram, mint, rosemary and tarragon; for both sage and savories. Turkey: thyme Fish & Shellfish Anise, basil, caraway, chives, coriander, dill, fennel, hyssop, lemon balm (excellent), marigold, marjoram, mint, parsley, rosemary, sage, savories, tarragon; shellfish and fish, rosemary, and thyme. Breads & Cakes Coriander, cumin, caraway, dill, marigold and marjoram, anise, fennel, lovage and rosemary. Goose Sage Duck Dill, mint, hyssop, rosemary, sage, savories, tarragon. Eggs Chives, dill, anise, basil, chervil, coriander, cumin, lemon balm, lovage, marjoram, mint, parsley, rosemary, sage, savories, tarragon or thyme. Liver Coriander, sage or tarragon. Salads Anise, basil, bergamot, borage, caraway, catmint, chervil, chickweed, chives, comfrey, coriander, cumin, dandelion, dill, elder, hyssop, lemon balm, marigold, mint, parsley, salad burnet, roses, sweet cicely, tarragon and thyme. Soups Anise, borage, chickweed, caraway, chives, cumin, dill, fennel, hyssop, lemon balm, lovage, marigold, marjoram, mint, salad burnet, stinging nettles, savories, tarragon, thyme.