|
|
|
"I feel a recipe is
only a theme, which an intelligent cook can play each time with a variation."
Madam Benoit
"When baking, follow directions. When cooking,
go by your own taste."
Laiko Bahrs
"Savory seasonings stimulate the appetite."
Latin Proverb
"I don't like gourmet cooking or "this" cooking or "that" cooking. I like good
cooking."
James Beard
"She bought the groceries, washed the lettuce, chopped the tomatoes, cucumbers,
carrots... diced the onions, cut the garlic, marinated the meat, set the table,
lighted some candles & cleaned everything up, but, he, made the dinner."
-Anonymous
"Give a man a fish and he has food for a day; teach him how to fish and you can
get rid of him the entire weekend."
Zenna Schaffer
"Did you ever stop to taste a carrot? Not just eat it, but taste it?
You can't taste the beauty and energy of the earth in a Twinkie."
Astrid Alauda
"We are living in a world today where lemonade is made from artificial flavors
and furniture polish is made from real lemons."
Alfred E. Newman
"Condensed milk is wonderful. I don't see how they can get a cow to sit
down on those little cans."
Fred Allen |
|
 *This new website COOKBOOKS.com has search features such as recipe ranking, shopping lists, save to cell phone, and more! |
| Glossary for Cooking Terminology |
Dal, Dhal, Dahl Dals, Dhals, Dahls, or lentils and pulses as they are commonly referred to in India, are high in proteins and an excellent substitute for meat. They are an integral part of an Indian's staple diet. There are two kinds of dals - skin on, and skin off, or "washed" lentils. Dals with the skin on need to be soaked overnight, while the ones with the skin off often don't need to be soaked and can be cooked straight away. There are different varieties of dals used in different parts of India. South Indians use Channa dal (split chick pea lentils), Urad Dal (split black lentils) and Mung Dal (split green lentils), while in the North, Urad (whole black lentils), Rajmah (red kidney beans) and Channa (whole chick peas) are used. Toor, Toovar or Arhar Dal (yellow lentils) is the most commonly used dal throughout India and forms part of the first solid diet for babies. In general, when cooking lentils, add a pinch of tumeric which gives the lentils an excellent colour and also acts as an excellent anti-oxidant. Add a small amount of vegetable oil (0.5 tspn for 1.5 cups lentils) which gives the lentils a shine or glaze. As a rich source of proteins, a diet high in lentils is also commonly known to cause flatulence, which is countered by the addition of spices which act as anti-flatulents.
Know Ta-Tos, from Tex-Mex, from Bleu or Blue?
Search our dictionary for food terms. Just type the word you're looking for in the box above and click the "Search" button. You may also browse through the dictionary by selecting any of the letters above.
   
   
|
|
Click "LIKE" for more Cooking Tips & Recipes »
 |
|
|
| |
* For Results Click "Convert" |
|
|
|
|