Puff pastry basics

As with the real thing, we found that the following precautions are necessary to avoid lopsided puff pastry and ensure a successful rise. 

• To prepare: thaw frozen pastry on the counter until pliable but still chilled(20 to 30 minutes). Unfold and place with creases opening onto a floured surface like a book set face down. Gently press the creases to make a smooth, even sheet. 
• When using a cookie cutter: dip the cutter periodically in flour so that it does not stick to the dough. Do not twist the cutter to cut. If the layers are pressed together, the dough will not rise evenly. 
• When using a knife: make sure it is sharp, and do not drag it through the dough to cut. A pastry wheel or pizza cutter may also be used. 
• Avoid dripping egg wash down the pastry’s sides. This can seal the dough to the pan and prevent the layers from rising. 
• Avoid rolling over the dough edges with your rolling pin. It can press down the sides. 
• Position your oven rack in the upper third of the oven to bake.

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Opening stubborn jar lids

Here’s another way to remove stubborn jar lids. Invert the jar so that it rests lid-down in about ½ inch of hot tap water in a shallow bowl or pie plate. After 30 seconds or so, the heat will break the vacuum seal and the lid will unscrew easily.

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Protecting non-stick pan surfaces

In many home kitchens space is at a premium, so pans are often stacked for compact storage. But this treatment can scratch a nonstick surface. In past There are several means of protecting nonstick finishes such a slipping sheets of paper towel or the plastic lids from supermarket coffee cans between the pans. Another is before stacking the pans, slide them into large plastic zipper lock bags (the 2 gallon size for 10 inch pans and the 1 gallon size for 8 inch pans). The plastic protects the nonstick surface. 

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Cleaning up vegetable scraps

It is a bad idea to leave vegetable, fruit, and meat trimmings sitting in the garbage pail for too long, as they will begin to break down and smell. To solve this problem, wrap the handles of a plastic grocery bag around the corners of a drawer beneath her work surface and closes the drawer. The bag stays open so that scraps can be swept right in. when she is finished, she simply ties the handles together and disposes of the whole package.

Chef Osama  

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Blanching cabbage leaves

Need blanched cabbage leaves for a recipe? There is a method that is easier than cutting out the core and separating the leaves prior to their water bath.

1. After trimming the core of the cabbage by about one inch, she screws a corkscrew into the core.

2. The corkscrew acts as a handle by which you can grasp (using a pot holder) the head of cabbage and lowers it into a pot of boiling water for a few seconds at a time.

3. When the outer leaves are softened, pull the head out of the water and trim off the blanched leaves with a pair of tongs. Repeat the process as many times as necessary to get the number of blanched leaves you need. 

Chef Osama  

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Cleaning up spilled oils

Dropping a glass bottle of oil can be quite messy to clean. Most of us usually wipe it off with a cloth, and wash with water and detergent, but still, the grease is always there.

There’s another way to clean the oil slicked floor.
1. Sprinkle a generous amount of flour over the area and wait for the flour to absorb the oil.
2. If there are any glass bits, use brush, if not, a paper towel will do the work. Move the flour around the area to make sure that all the oil has been absorbed.
3. Sweep with a broom and dustpan.
4. Use a window cleaner to wipe away the last traces of oil and flour. 

Chef Osama  

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Storing Fruits and Vegetables in the Fridge

There are three categories for fruits and vegetables when it comes to refrigeration: items that should not be refrigerated, those that should be refrigerated in mild/moderate temperature and those that can be stored in the coolest part of the fridge without damaging the item.

1. Prone to chill damage. The following should not be refrigerated. If you do, they are subject for dehydration, internal browning or internal and external cavity.

• Tropical fruits (mangoes, pineapples – may be refrigerated up to two days only when ripe)
• Avocadoes
• Bananas
• Pickling cucumbers

2. Chill sensitive. These should not be stored below 37 °F.

• Any snap beans
• Berries
• Citrus fruits (grape fruits, oranges, limes)
• Fresh corn on the cob

3. Not prone to chill-damage. These can be stored in the coolest part of the fridge (provided that the temperature does not freeze the item).

• Lettuces
• Other leafy greens
• Apples
• Asparagus
• Broccoli

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Handlng honey and molasses when measuring?

Working on recipes that involve honey and measuring cup takes a long time for the sweet liquid to leave the cup. Try spraying a non-stick cooking spray to the measuring cup before filling it. Pouring the honey would be much easier since the oil from the spray makes the sticky honey slip right out of the cup. 

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Simple ways to cook dry beans

There are two types of beans; the first type is quickly cooked ones like lentil (which doesn’t require soaking in water). The other type is like fava beans (foul) or chick peas which require over night soak in water to rehydrate and make cooking time less, also the soaking method helps us in digestion and to release unwanted gases in our system.

Wash the beans and place in a large sauce pan. Then, add 5 to 1 amount of water. Boil it for 5 minutes. After that, turn off the heat and let it rest for 1to 4 hours.

Wash the beans and cover them with water and add 1 spoon of butter or oil in order to stop the soapy bubbles from appearing. At this stage, you can add some spices like cardamom or bay leaves. Avoid adding any salt or acid like vinegar or lemon.

Boil for 10 minutes, reduce the heat and let it simmer until fully cooked.

1 cup dry beans = 3 cups cooked beans

Chef Osama  

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10 Random Cooking Tips and Tricks

The Arabic Food kitchen invites you to read about  10 Random Cooking Tips and Tricks.

1. When it's strawberry season, buy extra to freeze. Freeze them unwashed in zipper bags. They work great in winter time smoothies. Just take several out rinse and cut the top off and plop in the blender with a banana and orange juice.

2. Hate making bacon because of the splatter mess? Make it in the oven. Spray a cookie sheet and line up the bacon. Bake at 375 degrees until almost done. I drain on paper towels and store in the refrigerator in fresh paper towels. You can take out just what you need and microwave them in another paper towel until done.

3. Isn't slicing grapes or cherry tomatoes in half time consuming? Get 2 plastic carton container lids and put them in between the lids. You can then easily slice them in a few strokes between the lids.

4. Like to make pizzas on the grill in the summer? After you make the dough, roll it out into individual serving size pizza rounds. Then, grill lightly on one side. Stack them for guests to top as they wish. Make sure they put sauce and toppings on the grilled side. Put back on the grill to finish.

5. Like steel cut oats, but don't have 30 minutes to wait for it in the morning? Make the recipe with one cup of oats and put it in a container in the refrigerator. Scoop out only what you need each morning and microwave. Works great!

6. Have bananas that are getting too ripe, but no time to make banana bread? Peel them and put them in a plastic zipper bag, getting as much air out as possible, and freeze. They will be ready to go when you have the time to bake.

7. Love chocolate desserts? Visit the grocery or drug stores after a holiday and up seasonal chocolate really inexpensively for great desserts in the future.

8. Don't you love those grocery store rotisserie chickens? I cut the breast meat off the bone for my kids, and save the rest of the chicken in a gallon zipper bag in the freezer. You can put it in a stockpot with water, onion, carrot, celery, poultry season, bay leaf and a little salt and pepper for the start of great chicken noodle soup. There is already a lot of great seasoning that adds to the depth of flavor.

9. Have just a bit of steak, chicken or fish left from a meal? Save it and make a quesadilla appetizer tomorrow for everyone to munch on before dinner, or an after school snack.

10. Make too much icing for those sugar cookies? Put the leftovers into zipper bags and store in the freezer. When you need to decorate a few cookies or write on a cake, you'll have them ready made and in a variety of colors.


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Tips on Keeping Food Fresh

The Arabic Food Recipes kitchen invites you to read this article about Tips on Keeping Food Fresh.

Following are some interesting tips on keeping food items fresh with different applications. Dry storage, refrigeration, pickling, brine, and more.

• If you store half an apple in the container where you are storing a cake, the cake will retain it's freshness longer.
• Cottage cheese will remain fresher longer if you store it upside down in the refrigerator. This slows the effects of oxidation.
• To determine whether an egg is fresh, immerse it in a pan of cool, salted water, if it sinks then it is fresh, if it floats to the surface, throw it away.
• To keep potatoes from budding, place an apple in the bag with the potatoes.
• The best time to harvest fruits and vegetables for maximum flavor is in the morning.
• Wrap celery in aluminum foil when putting in the refrigerator and it will keep for weeks.
• Place a slice of apple in hardened brown sugar to soften it.
• What should you do with fruit with mold? Throw it away rather than simply cutting off the mold since mold on fruit goes much deeper than what appears on the fruit.
• Mushrooms should never be soaked in water because they absorb liquid and will become mushy.
• To keep mushrooms from discoloring, squeeze the juice of one quarter lemon onto a paper towel and wipe each cap with the dampened towel, this also helps clean the mushrooms.

Storing Potatoes

• Store potatoes, loosely packed, in a cool dark place. Do not store in the refrigerator.
• Avoid rinsing potatoes before storing.
• Store in a cool, dark, dry place. A root cellar, if you have one, is the best storage option.
• Make sure the temperature in the area is about 45 to 50 degrees F. Don't store potatoes in the refrigerator, or they will become too sweet.
• Avoid storing potatoes with onions because, when close together, they produce gases that spoil both.
• Store potatoes no longer than two months if mature. If they are new, store no longer than one week.
• Check on them occasionally and remove those that have become soft or shriveled, as well as those that have sprouted.

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Extra Virgin Olive Oil - How To Choose Extra Virgin Olive Oil

The Arabic Food Recipes kitchen (The Home of Delicious Arabic Food Recipes) invites you to read about Extra Virgin Olive Oil. Enjoy Arabic food and learn How To Choose Extra Virgin Olive Oil.

Extra virgin olive oil -- cold pressed -- first pressed -- unfiltered -- light -- pure -- choosing olive oil has become almost as daunting as choosing wine. The way you want to use the oil determines how you choose the oil. Some olive oils are better for frying and sautéing, while others should be used exclusively for drizzling over a dish seconds before serving.

• Know how you want to use the particular oil. Olive oil can be used for marinades and salad dressings, frying and sautéing and for finishing dishes. The last is when you want only the best oil.

Know your terminology

• In the US, olive oil labels can be misleading. Pure or light oil is actually chemically refined to extract the last possible oil from the olives. Light refers only to flavor, not calories. Oil that is labeled "extra virgin" can be as little as 10% extra virgin oil blended with light or pure!
• "Extra virgin olive oil" is, by definition, cold pressed and first pressed, so don't bother looking for those words on the label. They don't exist on labeling in Italy, and are only used in the US to add to the cost of the oil!
• For the best extra virgin olive oil, look for ones made in Italy, Spain or Greece, which say 100% extra virgin olive oil.

Use different oils for different cooking methods and recipes

• For heavy duty frying or sautéing, use light or pure olive oil. Extra virgin olive oil has a relatively low smoking point, so it cannot be used for those things. Some extra virgin olive oil also has bits of olive pulp in it (this is a good thing!) and those will burn easily.
• For salad dressings and marinades, try virgin oil. It is between extra virgin olive oil and light oil in flavor. If you want a strong olive oil flavor, use extra virgin olive oil in dressings. Be careful blending it with balsamic vinegar! Good balsamic and good extra virgin olive oil will clash. For balsamic vinaigrette, I recommend lighter oils.
• Try extra virgin olive oil as a finish to a dish. By that I mean drizzle a little over a hot-off-the-grill steak that has been rubbed with garlic and pepper, into a bowl of minestrone or pasta fagiole soup, into a pot as you make tomato sauce, over hot cooked broccoli or asparagus or spinach, or onto warm bread. Don't let it actually cook; just enjoy the flavor of it "raw."
• Extra virgin olive oil is also good for dipping bread as in most Italian restaurants these days. In a saucer, combine a clove of crushed garlic (leave it whole, just crush the clove with a knife), a few flakes each of hot pepper and rosemary and a pinch of salt. If you don't like the stronger flavor of extra virgin olive oil, you can do that with lighter oils as well.
• I have had Italians tell me that I am wasting my extra virgin olive oil when I use it to sauté vegetables for pasta sauce, but I do it anyway. It builds layers of flavor into a sauce like nothing else can.

• If you are buying olive oil for health's sake, buy only extra virgin olive oil. The chemicals and heat used to procure lighter oils remove the heart healthy components of olive oil.
• Pay attention to price. The best olive oil is pricey -- and worth every cent -- which is why shops that sell the best allow tasting before purchase.
• Check out the California Olive Oil Council for some great made-in-the-USA olive oils, all grown in California. The same soil that makes for great California wines is the soil preferred by olive trees, and the trees in California are mostly descendants of Spanish varieties planted hundreds of years ago by missionaries. That organization is working to improve labeling and quality standards for olive oil throughout the US, to ensure honesty in what we buy.

Caution:

• Read your labels!
• Pay attention to price!

Quick Tips:

• In gourmet shops, see if you can taste the oil. The best shops will let you!
• Light is olive oil's worst enemy, so the best stuff comes in dark bottles. If it comes in a clear bottle, transfer to a dark one or make sure to store in dark cabinet or corner.
• Keep olive oil away from heat, but do not refrigerate it. Do not store it in the cabinet above the fridge or stove. If buying by the case, store the unopened bottles in a bedroom closet, wine cellar or basement to avoid heat.

Useful Links:
California Olive Oil Council


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