I Know Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or...

I Know Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.
#Cooking #IKnow

Supercalifragilisticexpialidocious

Supercalifragilisticexpialidocious
That is what i say to this !!!
So luv Rhubarb what a way to do it

In the United Kingdom, the first rhubarb of the year is harvested by candlelight in forcing sheds
where all other light is excluded - a practice that produces a sweeter, more tender stalk

Rhubarb has been used for medical purposes by the Chinese for thousands of years and appears in The Divine Farmer's Herb-Root Classic,
Compiled about 2700 years ago

Imported along the Silk Road, reaching Europe in the 14th century through the ports of Aleppo and Smyrna, and becoming known as "Turkish rhubarb". Later, when the usual route lay through Russia, "Russian rhubarb" became the familiar term.

The value of rhubarb can be seen in Ruy Gonzáles de Clavijo's report of his embassy in 1403-05 to Timur in Samarkand:
"The best of all merchandise coming to Samarkand was from China: especially silks, satins, musk, rubies, diamonds, pearls, and rhubarb.

"Sock in the eye" +Stephanie Stiavetti :)
#rhubarb #rhubarbrecipes

Originally shared by Stephanie Stiavetti

Pickled rhubarb is sweet, spicy, and simply put: bracing.

It's a pickle-lover's pickle. A bit can likely cause the weak-willed to suck air in through their teeth after a bite and grip the table. But the flavor, the sweetness, the sour air, the tart slap, and with a spice with enough bite that it leaves marks like a bad (or good) kisser. If you have leftover vinegar after using the pickled rhubarb, reserve it for vinaigrette, cocktails, or whatever else you think needs a tart, astringent sock in the eye.

Ingredients:
3 stalks rhubarb
2 star anise
½ teaspoon red pepper flakes
Half cinnamon stick
1 bay leaf
5 whole cloves
5 whole peppercorns
1½ cup white vinegar
¾ cup sugar
¼ teaspoon salt
Equipment:
1 32-ounce canning jar, with lid

http://www.theculinarylife.com/2014/springtime-swagger-pickled-rhubarb/

#cooking #recipes #recipesandfood #recipeoftheday #food #theculinarylife #delicious #pickles   #pickling   #springtime   #springrecipes

Wok time

Wok time
The wok can be used in a large number of cooking methods.
Before the introduction of western cookware it was often used for all cooking techniques including:
Boiling: For boiling water, soups, dumplings, or rice. 

Braising: Braised dishes are commonly made using woks.
 
Deep frying: This is usually accomplished with larger woks to reduce splashing, but for deep frying of less food or small food items, small woks are also used.

Pan frying: Food that is fried using a small amount of oil in the bottom of a pan

Roasting: Food may be cooked with dry heat in an enclosed pan with lid.
Whole chestnuts are dry roasted by tossing them in a dry wok with several pounds of small stones.

Searing: Food is browned on its outer surfaces through the application of high heat

Smoking: Food can be hot smoked by putting the smoking material in the bottom of the wok while food is placed on a rack above.

Steaming: Done using a dedicated wok for boiling water in combination with steaming baskets

Stewing: Woks are sometimes used for stewing though it is more common in Chinese cuisine to use either stoneware or porcelain for such purposes, especially when longer stewing times are required. Small woks are for hot pot, particularly in Hainan cuisine. These are served at the table over a  flame.

Stir frying: Frying food quickly in a small amount of oil over high heat while stirring continuously.

Get #Wok  ing

Originally shared by Jon “the chef” Hole

Wok 鑊 cooking with Prawns 

A round bottom wok enables the traditional round spatula or ladle to pick all the food up at the bottom of the wok and toss it around easily; this is difficult with a flat bottom.
  
With a gas hob, or traditional pit stove, the bottom of a round wok can get hotter than a flat wok and so is better for stir frying.

Cast-iron woks form a more stable carbonized layer of seasoning which makes it less prone to food sticking on the pan.
While cast-iron woks are superior to carbon steel woks in heat retention and uniform heat distribution, 

#cooking   #wok