Cooking Tips!

               CAULIFLOWER

I found a perfect website were you can learn cooking tips for any kind of foods, and not necessarily a food but also for a vegetable, fruit, or even seeds. This time I went out and looked and the tips they had for cauliflower,  an herb (Brassica oleracea var. botrytis) in the mu stard family, related to the cabbage and broccoli and having a whitish undeveloped flower with a large edible head. Well in the website, “Cooking Tips” they give tips of how to keep the cauliflower conserved for more than a few days. To keep the cauliflower conserved it should ba kept stored at 35 degrees F with the leaves still on and good air circulation, like this the cauliflower will last for two weeks if the leaves are still attached but without them it will only last about two days. There are other kinds of tips given in this website in what to do with the cauliflower, also with other foods. This website is very useful if you are trying to figure what to do with leftovers,or if you are bored of the same old kinds of foods, try something different.  ”Cauliflower“ cc By: Liz

How many different enchiladas are there?

Well I always thought there were two kinds of enchiladas, beef and chicken. Even you don’t know what enchiladas are you are missing a good latin dish.  An enchilada is a traditional Mexican dish, which is made in many very different ways. It is typically made with a corn (maize) tortilla dipped briefly in hot lard or oil to soften then dipped in the chosen enchilada sauce. The tortillas are filled and rolled up, placed in a casserole dish, then layered with sauce and possibly other additions such as cheese and chopped onions or olives. Well I had never herd of different ways to make enchilladas only the way my grandma, my mom, and well my whole family. But it so happens that my aunt had a small get together for my uncles birthday and my cousin’s wife is making the food for the party. Well she made some kind of enchiladas but a different way, instead putting the chicken inside she put the chicken leg outside like a side dish, and she put tortillas stacked together with everything else you put on the enchiladas. I found out that even though “enchiladas” are a common dish in Mexico, different parts of Mexico make them differently. I’ve been wanting to do some research on how many different ways you can make enchiladas. Here’s a video from youtube where I found a video that shows you how to make a chicken and beef enchilada.

I’ve been trying to make my new favorite dessert for a while now, I have everything down to the smallest ingredient the only thing is I can’t seem to make time and make it. Well, I have been able to fine different ways to make a flan, which by the way is my favorite dessert as for now. Not only have I found different ways to make a flan but I have found different kinds of flans, like chocolate, coffee, orange, and coconut. In “Perfect Flan” there’s a perfect recipe where you can follow and esay to make flan, one way that is. Here’s the recipe just in case you can’t log in the website:

Sugar can be cooked two ways: “wet” or “dry.” Wet cooking is the easier method, because it gives you greater control over the degree of caramelization.

• Sugar and water are brought to a boil; the water boils away and the sugar changes from pale gold to amber to brown.
• You can stir the pan to help dissolve the sugar, but stop stirring once the mixture boils.

Dry cooking usually involves adding an acid, such as lemon juice, to keep the sugar from crystallizing.

• Toss the lemon juice with the sugar until it’s the consistency of wet sand.
• Heat the sugar until it melts. Don’t stir, which promotes crystallization–the caramel will seize up and be grainy, not clear–but you may swirl the pan slightly to help redistribute any sugar that’s starting to brown.

For either method, as soon as the caramel reaches a deep golden brown, remove it from the heat and pour it into the dish or dishes in which you will be baking the flan. (It will continue to cook once you pull it off the heat, so don’t let it get too dark or the caramel will taste bitter and burnt.) Be very careful to avoid burns.

This recipe isn’t the only way you can make a perfect flan. While searching in the web I found a perfect website where they explain to you the origins and everything there is about flan, this website also link to other pages on how to make a different kind of flan; also a link to other food websites. This wesite is called simply, Flan! So try this websites and make your own yummy dessert, since I can’t right now! Yummy Flan! by: Vegan Warrior