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Rotisserie Chicken

Rotisserie Chicken
Posted in : Cooking Terms on by : Beckie
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Store-bought rotisserie chicken is convenient and practical—but much higher in sodium than a home-roasted bird (4 ounces home-roasted chicken: less than 100 mg sodium; 4 ounces rotisserie chicken: 350-450 mg sodium). Even the unseasoned varieties have been marinated or seasoned with salty flavorings. People with hypertension should think twice before choosing store-bought. A healthier way
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Chicken Thighs

Posted in : Cooking Terms on by : Beckie
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Chicken thighs are slightly higher in fat than other cuts, but have the benefit of full-flavored, juicy meat. To minimize the fat, be sure to remove the skin and trim thighs thoroughly. For quick cooking, choose boneless, skinless thighs. When slow-cooking, such as braising, bone-in thighs work best because they will retain their moisture better.
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Cane Syrup

Posted in : Cooking Terms on by : Beckie
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Cane syrup is a traditional American sweetener made by the simple concentration of cane juice through long cooking in open kettles. The result is a dark, “caramel–flavored, burnt gold–colored syrup”, “deep and slightly sulfurous” with a “lightly bitter backlash”. It is sweeter than molasses because no refined sugar is removed from the product. Steen’s syrup
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Queso Jalapeno

Posted in : Cooking Terms on by : Beckie
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A smooth, soft cheese made with cow’s milk and real jalapeño peppers. It is a well balanced cheese with an extra zesty pepper flavor and a creamy mouth feel. It can be shredded, melted or pulled in strings for using in spicy dishes such as enchiladas, rellenos, tacos, nachos, scrambled eggs, spicy fundido with Loganiza.
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Butternut Squash

Posted in : Cooking Terms on by : Beckie
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Butternut squash, also known in Australia and New Zealand as butternut pumpkin, and “Batana” in Sri Lanka is a type of winter squash. It has a sweet, nutty taste similar to that of a pumpkin. It has yellow skin and orange fleshy pulp. When ripe, it turns increasingly deep orange, and becomes sweeter and richer.
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Bundnerfleisch

Posted in : Cooking Terms on by : Beckie
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Bündnerfleisch, also known as Bindenfleisch or Viande des Grisons, is an air-dried meat that is produced in the canton of Graubünden, Switzerland. The main ingredient is beef, taken from the animal’s upper thigh or shoulder, the fat and the sinews being removed. Before drying, the meat is treated with white wine and seasonings such as
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Bucatini

Posted in : Cooking Terms on by : Beckie
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Bucatini, also known as perciatelli, is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning “hole”, while bucato or its Neapolitan variant perciato mean “pierced”. Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Its
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Brussels Sprouts

Posted in : Cooking Terms on by : Beckie
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>Brussels sprouts are members of the Brassica family and therefore kin to broccoli and cabbage. They resemble miniature cabbages, with diameters of about 1 inch. They grow in bunches of 20 to 40 on the stem of a plant that grows as high as three feet tall. Brussels sprouts are typically sage green in color,
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7 Basic Cooking Methods

Posted in : Cooking Terms, Tips & Tricks on by : Beckie

Poach To poach food, it should be completely submerged in liquid that is between 160° and 180°. The food item remains in the liquid until fully cooked through and tender. Simmer When simmering food, it is usually cooked with a liquid in a pot on the stovetop. It is done over low heat and tiny
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