http://en.redtram.com/ asianonlinerecipes.com Copyright (c) 2009 RedTram. All rights reserved. webmaster@redtram.com (RedTram) en Thu, 17 Dec 2009 02:31:15 GMT 300 100 50 http://en.redtram.com/ http://img.en.redtram.com/rsslogo.gif 2281 | How to save marinating time? http://en.redtram.com/go/228542485/top100/ 228542485 Saving preparation time when marinatingUse bottled salad dressing, the most convenient and basic marinade available. Choose a dressing that complements the flavor and tenderness of the food to be marinated. Mild, rich dressings such as ranch work well with delicate Sat, 31 Oct 2009 21:08:23 GMT http://en.redtram.com/go/228542485/top100/ 2281 | How to avoid tough marinated foods? http://en.redtram.com/go/227313560/top100/ 227313560 Go easy on the acid in the marinade, which can toughen the proteins in food. Tender meats such as chicken breast will toughen fairly quickly in an overly acidic marinade. For beef, pork, or chicken, use no more than an Tue, 27 Oct 2009 15:29:39 GMT http://en.redtram.com/go/227313560/top100/ 2281 | How to avoid mushy marinated foods? http://en.redtram.com/go/227025809/top100/ 227025809 To avoid mushy marinated foods, always limit the amount of time that foods soak in the marinade. In general, foods with open-textured flesh, such as fish and seafood, need less than 45 minutes of soaking. Chicken breast break down after Mon, 26 Oct 2009 08:28:09 GMT http://en.redtram.com/go/227025809/top100/ 2281 | How to marinates successfully http://en.redtram.com/go/221460257/top100/ 221460257 Typically blends of an acid (such as vinegar), plus oil, salt, and seasonings, marinades are a terrific way to boost the flavor of meats and fish. The acid and salt tenderize tough fibers, while the oil acts as a flavor Sat, 26 Sep 2009 21:12:48 GMT http://en.redtram.com/go/221460257/top100/ 2281 | Making Mayonnaise http://en.redtram.com/go/221068645/top100/ 221068645 A simple emulsion of oil, egg yolks, and lemon juice or vinegar, mayonnaise is one of the classic French sauces. To make mayonnaise, for each egg yolk, use 1 tablespoon lemon juice, half teaspoon salt, and half cup oil. Using Thu, 24 Sep 2009 10:20:43 GMT http://en.redtram.com/go/221068645/top100/ 2281 | Maple Syrup http://en.redtram.com/go/216501175/top100/ 216501175 is made from the boiled and reduced sap of the sugar maple tree, which thrives in the cold climates of the northeastern United States and Canada. Excellent over pancakes and waffles, maple syrup also makes a delicious glaze for pork, Thu, 27 Aug 2009 00:41:19 GMT http://en.redtram.com/go/216501175/top100/ 2281 | Baking with Margarine http://en.redtram.com/go/216501171/top100/ 216501171 It is used as a butter substitute, stick margarine is made from vegetable oil that has been hydrogenated to transform it from a liquid oil into a solid fat. When choosing, read the margarine labels carefully so that you know Thu, 27 Aug 2009 00:41:17 GMT http://en.redtram.com/go/216501171/top100/ 2281 | Cooking lobster http://en.redtram.com/go/216023604/top100/ 216023604 When buying live lobster, don't worry about its mottled greenish-brown appearance. The deep red pigment in the shell, known as astaxanthin, will shine through as color-binding proteins break down during cooking. When choosing for a live lobster, look for live, Thu, 20 Aug 2009 02:42:15 GMT http://en.redtram.com/go/216023604/top100/ 2281 | About Macadamia Nuts http://en.redtram.com/go/216023596/top100/ 216023596 Although native to Australia, where it is also known by the names of Queensland nut and Australian hazel, the macadamia nut is practically synonymous with Hawaii. Macadamia nuts are among the richest nuts in the world. They turn rancid quickly, Thu, 20 Aug 2009 02:42:12 GMT http://en.redtram.com/go/216023596/top100/ 2281 | Cooking with Lima Beans http://en.redtram.com/go/215780908/top100/ 215780908 In general, lima beans cook pretty fast and require no soaking. Sometimes, however, dried limas have been sitting on the shelf for so long that they never become tender when cooked. If you know that your lima beans are more Sun, 16 Aug 2009 18:41:10 GMT http://en.redtram.com/go/215780908/top100/ 2281 | Cooking with Limes http://en.redtram.com/go/215780903/top100/ 215780903 The two most popular types of limes on the market are Tahiti limes and Mexican limes. Of the two, Tahiti limes (or Persian limes) are the most common. They never have seeds, so there is no need to take precautions Sun, 16 Aug 2009 18:41:09 GMT http://en.redtram.com/go/215780903/top100/ 2281 | Liver, a nutritious organ meat http://en.redtram.com/go/215780897/top100/ 215780897 One of the most nutritious organ meats, liver is best when it comes from a young animal. Calf's liver tends to have a more tender texture and better flavor than beef liver. When choosing liver, note that fresh liver has Sun, 16 Aug 2009 18:41:08 GMT http://en.redtram.com/go/215780897/top100/ 2281 | Lettuce as refreshing salads http://en.redtram.com/go/215529794/top100/ 215529794 Sweet, juicy lettuce leaves are the base for a wide range of refreshing salads. When choosing lettuce, the best heads of lettuce are dense and heavy for their size with unblemished leaves. Avoid limp heads with brown spots or hollow Thu, 13 Aug 2009 08:29:22 GMT http://en.redtram.com/go/215529794/top100/ 2281 | Cooking with Lentils http://en.redtram.com/go/215201601/top100/ 215201601 Lentils is one of the oldest cultivated crops in the world, high-protein lentils are small, thin-skinned, and fast-cooking, requiring no soaking. They are delicious, economical, and extremely versatile.When choosing, please note that all lentils have an earthy, almost nutty flavor. Tue, 11 Aug 2009 18:11:25 GMT http://en.redtram.com/go/215201601/top100/ 2281 | Cooking with Lemons http://en.redtram.com/go/214582089/top100/ 214582089 Prized for their sweet, acidic juice and flavorful zest, lemons have a wide range of uses in the kitchen. They're essential for rounding out the flavors of many sauces and are the primary flavoring in a host of desserts. A Sat, 08 Aug 2009 12:41:33 GMT http://en.redtram.com/go/214582089/top100/ 2281 | Cooking with Leeks http://en.redtram.com/go/214281720/top100/ 214281720 Leeks is one of the sweeter members of the onion family, as it looks like an overgrown scallions. Leeks are available year-round, so leeks tend to be best from the fall until the spring, when their cores begin to turn Thu, 06 Aug 2009 23:20:16 GMT http://en.redtram.com/go/214281720/top100/ 2281 | About Kitchen Knives http://en.redtram.com/go/213606160/top100/ 213606160 Almost any good cook will tell you that a good-quality knife is the single most important tool in the kitchen. However, there is no reason to buy a lot of knives. Just be sure to stock 3 top-quality ones: a Mon, 03 Aug 2009 12:58:14 GMT http://en.redtram.com/go/213606160/top100/ 2281 | Cooking Lamb http://en.redtram.com/go/213606158/top100/ 213606158 Known for its tenderness and delicate, yet rich flavor, lamb is the meat of sheep that are less than 1 year old. Mutton is lamb that is more than 2 years old.When choosing lamb, look for bright, moist lamb that Mon, 03 Aug 2009 12:58:13 GMT http://en.redtram.com/go/213606158/top100/ 2281 | About Kiwifruit, a nutritious fruit http://en.redtram.com/go/211802324/top100/ 211802324 Kiwi is an ideal fruit to pack: juicy, not bulky, and nutritious. In fact, kiwi is often regarded as one of the most nutritious fruits, followed by papaya, mango, and orange. Two kiwis contain more potassium than a banana, as Sat, 25 Jul 2009 18:30:24 GMT http://en.redtram.com/go/211802324/top100/ 2281 | Choosing a Proper Locations for Kitchen Counters http://en.redtram.com/go/210659362/top100/ 210659362 When choosing a location in the kitchen, ensure that you link all work areas with counters, if possible. Once you have found the best placement for major appliances, connect them with a system of level and continuous counters to make Mon, 20 Jul 2009 03:50:54 GMT http://en.redtram.com/go/210659362/top100/