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Cooking Techniques
by Bob Blumer
Magazine Issue: Internet Only

TOASTING NUTS

pan method. Over medium heat, melt teaspoon of butter for every 1/2 cup of nuts. Add the nuts to pan and stir occasionally until browned. Remove the excess butter by drying the nuts on a paper towel.

oven/toaster oven method. No fats required. Place the desired amount of nuts on a piece of aluminum foil. Bake in a preheated 35O degree F oven for about 8 minutes, or until brown, turning them once.

ZESTING

Make grated lime, lemon or orange zest by grating the outermost colored layer of the citrus peel on the fine part of a grater: To protect yourself from pesticide residue be sure to wash the skin thoroughly before zesting.

CHICKEN TENDON REMOVAL

To remove the white tendon that runs inside the small fillet of the breast, grasp the top end of the fillet with one hand and, with your other hand, pinch the protruding tip of the tendon between the backside of a knife blade and your thumb. Pull.

ROASTING BELL PEPPERS

grill method. Place whole peppers on a grill over hot coals Allow the skin closest to the grill to blacken entirely and puff, then rotate 1/4 turn (approximately 2 minutes per turn depending on heat source) After grilling all the sides, stand each pepper on both ends until they are blackened. oven broiling method. Place whole peppers under a preheated broiler as close as possible to heat without actually touching the heating element. Follow the grill method described above.

SWEET POTATO STAR STENCIL

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