Best Recipes With Love Headquarters

Gathering place for sharing homemade recipes or famous recipes, tips and techniques that add joy to our stressed out lives.

It is the goal of this Lens to introduce new and aspiring cooks to the basic concepts of cooking in a way that is enlightening and enjoyable. Experienced cooks and other lovers of fine cooking will also find many of the thoughts, recipes, and techniques to be insightful and fun. Hopefully, comments and responses will do the same.

As an example: There are various ways of preparing food for the deep fryer. Some foods can be fried without any sort of coating: potatoes, for example. The trick with potatoes is to wipe them dry. If there is any moisture on the potatoes, the temperature of the fat will drop drastically, and the potatoes will develop a hard, thick crust before they are cooked through.

Most foods should be coated for frying. Three different coatings are ordinarily used: The food may be dipped first into milk and then into flour. This is the method used for small fish, such as smelts, and for vegetables, such as eggplant.

Some foods should be coated with flour, egg, and bread crumbs. This coating is called A' l'anglaise, and is used to achieve a crumbly, crusty surface on croquettes, fish filets, chicken filets, and many other foods.

The third familiar coating is a fritter batter, used to coat fruits and vegetables and to bind chopped mixtures. Corn fritters are made with a fritter batter.

A fourth coating, less known but especially delicious, is pastry. A rich pie dough or puff paste is rolled out and cut into squares. A little filling is spooned into the center of the squares, and the pastry is folded over to enclose it. The filled pastries are called rissoles.

Not only are homemade recipes welcome here, famous restaurant recipes are also welcome, especially if they are easy and fun to make.