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  White Sauces | Brown Sauces | Tomato Sauces (or Red Sauces) | Egg Yolk and Butter SaucesEgg Yolk and Oil Sauces | Oil and Vinegar Sauces | Flavored Butter Sauces   White Sauces In French cooking, traditional white sauces are one of two types: those made with hot milk added to a white roux (such as Béchamel sauce or Mornay sauce) or sauces made with hot broth or stock added to a white roux (such as Velouté sauce).

crock pot, slow cooker, slow cooking

Eggplants A slightly sweet, tender fruit covered with a shiny skin that ranges in color from dark purple, which is the most familiar, to red, yellow, green, or white, depending on the variety.

Cookware Materials | Types of Pots and Pans Cookware consists of different types of pots and pans that are used for specific purposes. Some of the pieces of cookware can be substituted for a type you may not have and still accomplish the type of cooking you need to perform.

Tenderness Tips Avoid freezing whenever possible to eliminate moisture loss that occurs during thawing. The moisture loss in thawing results in less tender meat. Keep pork from drying out in the refrigerator by keeping it tightly wrapped.

Miscellaneous CutsSome fresh beef cuts or scraps are ground, rolled, tenderized, cubed, or sliced in food stores or meat markets into various products that add convenience for the consumer.

Miscellaneous Products Pork Cutlets (Scallops) Cutlets are thin boneless pieces of meat that weigh 4 ounces or less and are taken from tender cuts, such as the tenderloin and loin.

  Tomato Sauces | Barbecue Sauces | Hot Sauces | Grill Sauces | Seafood Sauces Tomato Sauces Tomato Paste Tomato paste is made from fresh tomatoes that have been cooked for several hours and then strained.

Sauces Defined | Other Common Sauce Terms Sauces Defined Sauces are liquids of various thicknesses that are flavored or seasoned to enhance the flavor of food. Sauces can be sweet, sour, spicy, or savory and may be added to the food to become part of a main dish or used as an accompaniment to the food being prepared.

Hot Liquid Cooking Techniques for Grain | Cooking Rye The three basic techniques for cooking rye with hot liquid are boiling, absorption, and steaming, which are perhaps the most popular methods for cooking most whole grains.

Hot Liquid Cooking Techniques for Grain | Cooking Quinoa The three basic techniques for cooking quinoa with hot liquid are boiling, absorption, and steaming, which are perhaps the most popular methods for cooking most whole grains.

Suggestions to Alleviate a Sore Mouth or Throat | Suggestions to Alleviate Dry Mouth A sore or irritated mouth or throat can be the result of a number of causes: Treatments for cancer or other diseases or illnesses, infections, tooth decay or other dental problems, dental work, and side effects from various medications may be among the most common causes for this condition.

crock pot, slow cooker, slow cooking

crock pot, slow cooker, slow cooking

Basic breads are those that are made with a simple recipe of a few ingredients, are yeast leavened, and are usually easy for the home cook to prepare, requiring only basic bread making skills and simple pieces of kitchen equipment.

Sweet Peppers | Chile Peppers |Pepper Preparation | Pepper Cooking | Tips Sweet Peppers A sweet pepper is a mild to sweet flavored pepper that can be eaten raw or cooked.

Potluck Tips Transporting and Serving To ensure casserole lids stay in place while transporting, place thick rubber bands over the hand and crisscross it over the lid handle.

Use this ingredient equivalent chart to find out how much of an ingredient you need when your recipe suggests an unfamiliar quantity. A - B - C - D - E - F - G - H - I - J - K - L - M - N - O - PQ - R - S - T - U - V - W - X - Y - Z  S - Ingredients Ingredient Amount Equivalents Saffron, threads 4 to 6 1/4 tsp.

Organize Your Storage Area | Storage Charts Storing your food properly and under the best condition possible will extend its life to its maximum potential. Some foods can be stored at room temperature and some must be refrigerated.

Shopping Tips | Thawing Tips | Refrigerating Tips | Freezing TipsHandling and Safety Tips | Marinating Tips | Stuffing Tips | Trimming & Slicing TipsChecking Doneness | Roasting Tips | Frying Tips | Grilling & Broiling TipsSteaming Tips | Stir-fry Tips | Tenderness Tips | Light Tips | Cooking Tips Shopping Tips: Decide how much time and effort you want to use in preparing and cooking the cut you select.