Hello, I'm Chef Cherie. I not only use the Boiling Minder religiously, I experiment with all kinds of recipies and new gadgets to see what will make my cooking life easier.
Please let me help you with cooking questions you may have. It can be anything, and if by chance I don't know the answer I WILL find it. Be sure to give me your email address and I will not only post your questions but also respond personally to you.
See some responses to other questions below the form.
|
Thanks for taking the time to ask you question.
We truly appreciate your time.
Here are some of the questions I have had.
Q: Chef Cherie, how do you test your boiled pasta and potatoes for doneness?
A: Let's take pasta first. Once I have boiled it to the recommended time on the package, I will sample it by carefully pulling a piece out of the water, and blow on it to cool it. I then pop it in my mouth and see if it chews easily without any toughness, or that it doesn't stick to my teeth.
For potatoes, I cut them into about 1" cubes, put them in the water and wait for the water to come to a boil, I then boil for about 10 minutes. I test their doneness using a fork. When you stick the fork in, there should be no resistance. HINT: Put less water in with a little milk and butter and boil as above and you will have creamed potatoes.
REMEMBER: Put the Boiling Minder into action as soon as you put the food in the water.
Q: How do you know when beef is rare, medium, or well done?
A: In my chef training I learned that for RARE meat you take one hand and touch the pointer finger to the thumb.
With the other hand pinch the fatty part at the base of the thumb. That is the same firmness you should feel when you press a fork flatly against a steak.
Touching the Middle Finger to the Thumb and pinch is for MEDIUM RARE.
Touching the Ring Finder to the Thumb is for MEDIUM.
And finally touching the pinky to the thunmb is for WELL DONE.
Q: What should you put in water before you boil for pasta and vegatables.
A: I put salt (about a tablespoon) in my water to make boil slightly hotter. For pasta I also put about a tablespoon of olive oil. I only use salt for vegetables, but I always boil green vegetables without a lid so they can release the gasses that tend to wash their color out.
