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| Articles by Les Finley |
751. Cooking The Pefect Paella
April 26, 2010
According to The American Heritage Dictionary of the English Language, paella is a saffron-flavored dish made with varying combinations of rice, vegetables, meat, chicken and seafood. The Dictionary also explains that in the Old French and Catalan languages, paella means frying pan or pot. The tradi...
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752. Many Different Kinds Of Scientific Cooking Principles
April 26, 2010
Proper cookery renders good food material more digestible. When scientifically done, cooking changes each of the food elements, with the exception of fats, in much the same manner as do the digestive juices, and at the same time it breaks up the food by dissolving the soluble portions, so that its e...
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753. Finding The Missing Ingredient In Foods We Eat
April 26, 2010
You may not have noticed but there is a certain ingredient missing in the foods we eat which could wreck your life. Take asparagus for example. Now what could be missing? I am a chef, I can help you.
I know. I know. Vegetables that are purple are in and you buy your purple passion asparagus ...
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754. Eating Blueberries For Better Health
April 26, 2010
Blueberry muffins, blueberry cream pies, blueberry cheesecake, blueberry pancake, fresh moist blueberries....just reading the words is enough to evoke that summer-sweet, luscious tang and get your mouth watering.
Everyone knows blueberries are delicious, but did you know they're good for you...
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755. Food Elements And The Importance Of It
April 26, 2010
The purposes of food are to promote growth, to supply force and heat, and to furnish material to repair the waste which is constantly taking place in the body. Every breath, every thought, every motion, wears out some portion of the delicate and wonderful house in which we live. Various vital proces...
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756. Where And How The Tiramisu Cake Was Made
April 26, 2010
Open an old Italian cookbook, browse through the index and... surprise! No Tiramisu' cake recipe. My first encounter with Tiramisu' was in 1985. I was in Italy at that time: A friend of mine told me about this new cake recipe she got. She was so enthusiastic about it that I felt compelled to try it ...
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757. Cooking Beer Can Quality Chicken
April 26, 2010
A popular method of cooking chicken in recent years both in Barbeque contest as well as backyard barbeques is the beer-can chicken. Cooking a beer-can chicken couldn't be any easier but the results are worthwhile. This is a technique that delivers a moist, succulent chicken and flavorful chicken. ...
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758. Cooking Szechwan Made Easy
April 26, 2010
The cuisine of the Western region of China is well-known for its spiciness, but many Western palates overlook the complex interplay of savory, sour, hot and sweet flavors that underlie the fiery spice of the Szechwan pepper and other spices that give the Szechwan cuisine its characteristic burn. ...
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759. Purchasing A High Quality Cookware Online
April 26, 2010
If you are the owner, operator or manager of a restaurant or other type of establishment at which food is sold, you will regularly find yourself in the market for different products to stock your commercial kitchen. Chances are that you find yourself very frequently searching for cookware products f...
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760. The Good Shrimp And Egg Lover Recipes
April 26, 2010
I love shrimp! I love eggs! I begged and pleaded, don't take them away from me. All these years the nutritional gurus have been telling us they're high in cholesterol and if you eat these two foods you will have a heart attack! Now, well conducted studies show that low-fat shrimp and eggs, substitut...
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Author: Les Finley
