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Raw Eggs

There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning.With eggs and all other raw foods from animals, there is a small possibility of Salmonella food poisoning. The risk is greater for those who are pregnant, elderly or very young and those with medical problems which have impaired their immune systems. These individuals should avoid raw and undercooked animal foods. Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell. Refrigerate broken-out eggs, prepared egg dishes and other foods if you won`t be consuming them within an hour.For summer outings, use ice or coolant in an insulated bag or cooler to keep cold foods cold (40 degrees F or lower) and thermal containers to keep hot foods hot (140 degrees F or higher). When toting raw eggs on outings, leave them in their shells. Immediately consume, refrigerate or freeze raw or lightly cooked egg dishes. Eggnog and homemade ice cream should be based on a cooked stirred custard to ensure safety.The kitchen, too, can be a source of bacteria. Clean hands and equipment, sanitary food handling practices, proper cooking and adequate refrigeration are essential in safely preparing all foods.Raw Egg WhitesAlthough it is possible for Salmonella to be in both the white and the yolk of the egg, the white does not readily support bacterial growth. Cold souffl?s, mousses, and chiffons containing raw beaten whites require refrigeration to maintain their character, and added safety factor. Such dishes might be considered low risk for healthy individuals.For further safety, combine the whites with the sugar in the recipe (using a minimum of 2 tablespoons of sugar per white) and beat over hot water or over low heat in a heavy saucepan until the whites stand in soft peaks. Without sugar, the whites will coagulate too rapidly and produce an unsatisfactory meringue.This is the same procedure used in making 7-minute Frosting and can be used to make Royal Icing or other frostings ordinarily containing raw whites.If using an unlined aluminum saucepan, do not add cream of tartar. It will react with the aluminum to produce and unattractive gray product.Raw Egg YolksRaw egg yolks are a fine growth medium for bacteria. It is best to cook yolks for use in such dishes as cold souffl?s, chiffons, mousses, mayonnaise and Hollandaise sauce. To cook yolks, the recipe must contain at least 2 tablespoons of liquid per yolk. Less liquid will produce scrambled eggs. Simply combine the yolks with the liquid in the recipe. Cook in a heavy saucepan over a very low heat, stirring constantly, until the mixture coats a metal spoon, bubbles at the edges or reaches 160 degrees F. Cool quickly and proceed with the recipe.

Chimichangas
ChimichangasSee instructions for folding under "." Place completed burritos in a deep fryer heated to 350?F and fry them until golden brown. Hold the burrito down with long handled tongs so that it does not open up. (Upload by user)

Enchiladas
EnchiladasSee instructions under "." (Upload by user)

Coconut
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Cooking on a seasoned plank
Cooking on a Seasoned PlankSoak a 1 inch thick hardwood plank in cold water overnight. Weigh it down, so every surface soaks. Dry it well and rub with oil. Place in a 350 degree F oven for an hour. Once seasoned, follow as directed in recipe. A trough around the edge will catch meat juices; other (Upload by user)

Soft (stirred) custard sauce
Soft (Stirred) Custard SauceSome cooks prefer to prepare soft custard over water in a double boiler for greater control over the coagulation process. It also works to constantly stir while cooking over low heat in a heavy saucepan.The usual custard proportions are 1 egg plus 2 tab (Upload by user)

Cream puffs
Cream PuffsCream puff dough, called "choux paste," has only four basic ingredients: water, butter, flour and eggs. Like all simple recipes, the trick is to get the preparation right. The water and butter should be cooked together fast, on moderately high heat, so that the butte (Upload by user)

How to select and prepare shrimp
ShrimpNever overcook shrimp. An easy way thing to remember when cooking shrimp is to use the "C O Method". When boiled or steamed, shrimp are cooked when they curl to form the letter "C". Shrimp are overcooked when they curl to form the letter "O". Over cook (Upload by user)

Milk
Milk, ScaldedPlace milk in a heavy bottom pan over low heat. Stir occasionally until milk is just hot with steam and small bubbles appear around the edges. DO NOT BOIL. Remove from heat and use as directed in recipes. (Upload by user)

Eggs, boiled
Eggs, BoiledPut eggs into a pot (avoid aluminum as it will darken) and cover with cold water. Add a pinch of salt. Bring the pot to a boil over high or medium high heat, then lower the heat and simmer. Depending on the size of the eggs, they will need to simmer for 2 to 3 minutes for sof (Upload by user)

Cherimoya
CherimoyaSeed and pur?e to use in sauces, salad dressings and sorbets. They are at their peak in December, but are available through the early spring and sporadically throughout the summer. (Upload by user)

Spinach
SpinachRemove the stems of the spinach by hand before cooking. Steam the freshly washed and stemmed spinach by placing the spinach with its clinging water droplets in a large pot or wok. Cover and cook, stirring often. The water on the leaves is usually enough to steam cook the spinach. (Upload by user)
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Marzipan roses
Marzipan RosesMarzipan (available at local grocery or gourmet market     make sure marzipan is pliable before you buy it)Gel paste food coloring (color desired for roses)Green gel paste food coloring (for petals)Plastic glovesTint the marzipan to de (Upload by user)
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Pizza, grilled
Pizza (Grilled)To grill pizza, turn your grill into an outdoor oven. First, build a fire for indirect heat cooking: For a circular charcoal grill, carefully push the hot coals to the perimeter of the fire bed; for square or rectangular charcoal grills, push the hot coals into half of the (Upload by user)
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Chihuahua cheese
Chihuahua CheeseMozzarella or Monterey jack may be substituted for this cheese. (Upload by user)
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Chile paste
Chile PasteFry chiles in a little canola oil until they just begin to darken and become fragrant. Or you can toast the chiles by placing them in a 275 degree F oven for 5 to 10 minutes or until they become fragrant; but do not allow them to scorch.After frying or toasting the chil (Upload by user)
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Chile powder
Chile PowderRoast whole dried chiles in an ungreased, very hot cast iron skillet, shaking the pan from time to time to avoid any scorching. This only takes a little under a minute. Remove the chiles from the pan, let them cool enough to be handled, and break them apart. Discard the stems (Upload by user)
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