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November 2011 – My Favorite Kitchen
  • Informational

    Dry Heat Cooking – Broiling

    Dry heat cooking has several types of cooking methods within this category. Broiling Grilling Roasting Baking Sautéing Pan frying Deep-frying To begin, let’s start with Broiling! This method may be self-explanatory but in case you are new to this type of cooking, it is using radiant heat from an overhead source to cook your foods. I use this method for cooking large amounts of toast, reheating pizza, caramelizing sugar on custard and browning meringue on lemon meringue pies. I also use this cooking method to add finishing touches of caramelizing to many dishes just before removing them from the oven. When broiling to cook or finish your dishes, be very vigilant…

  • Informational

    Principles of Cooking

    Many times I have been asked about “how to cook” and when to use a certain type of cooking methods.  Because of this, I have decided to do a series of posts dedicated to this topic.  I think the Principles of Cooking are important to understand for the mere fact of knowing there are several different methods to cooking depending on the type of food being cooked.  I am sure many cooks out there use several of the methods I will cover here but possibly without knowing why they use them or how to use them correctly.  Hopefully, I can shed a little more light and knowledge on these topics.…

  • Informational

    The Dutch Oven

    For the last post in the series from The Pros and Cons of Pots and Pans, this pot is fast becoming a serious contender in my kitchen! These ovens come in two different materials (for kitchen use, not camping); Cast iron covered in porcelain enamel and stainless steal .  The sizes range from 3 qt  to 15 qt. and colors are almost endless. If you are one to stew, braise, fry or love using your dutch oven while camping, this is a must have.  I just bought one and in the past week I have used it 3 times already! You can use these ovens to bake, brown, boil or make…

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