Skip to main content

Scallions

Also known as green onions, spring onions, yard onions, etc., there several different names for it. They are edible plants, similar to an onion in flavor, with hollow green leaves resembling giant chives. Scallions have a milder flavor than most onions and can be eaten raw or cooked. Most people enjoy raw scallions fresh in salads or on baked potatoes (I prefer the baked potato). Many recipes gives you the option to substitute the scallions for the chives. Scallions can be a great garnish to add a little green color to a lot of dishes (so you don't have to always rely on chopped parsley for a color on the plate).

Comments

Popular posts from this blog

Rosemary

A woody perennial herb with dark green, needle-like leaves and spires of small, white, pink, purple or blue flowers. It has a very pungent fragrance and may be used for cosmetics and decorative purposes, as well as culinary uses. Rosemary adds a great flavor to lamb, pork, chicken and salmon as well as several soups and sauces. A native of the Mediterranean region, rosemary grows wild on dry shrub and is cultivated all year round.

8 Primal Cuts of Beef

Chuck- shoulder cut, very tough. Cuts from this area are normally stewed, braised or pot roasted.      Chuck Pot Roast      Short Ribs      Chuck Eye Roast      Blade Roast Brisket - lower chest cut, fairly tough. Cuts from this area are normally stewed, braised or pot roasted.      Corned Beef      Ground Beef      Stew Meat      Pastrami Rib- upper back cut, very tender and rich flavored. Cuts from this area are normally roasted, sautéed, pan-fried or grilled.      Rib Roast      Back Ribs      Rib-eye Steak      Prime Rib Short Plate and Flank Steak - belly cut, very tough. Cuts from this areas are usually used for stew meat or fajitas.      Stew Meat      Skirt Steak   ...

Different Types of Stock

A stock is a very flavorsome liquid made by simmering animal carcass and/or vegetables in water and aromatics until their flavor is extracted. Usually used as a base for soups, sauces, braising liquids and several other culinary preparations. There are several different types of stock, here are a few of them I use. *Simple stock- combine flavoring ingredients with water and simmer for a specific amount of time (cooking times may very according to the type of stock your making). Chicken stock, vegetable stock and fish stock are examples of simple stocks. They are normally used to prepare soups, grains and vegetables. Skim often. *White stock- a neutral flavored stock made by blanching the bones in water before marrying them with water, vegetables and herbs. The most common whites stocks are made from beef or veal. White stocks are great for adding body to certain dishes without changing the flavor much. *Seafood stock- made from shrimp and lobster shells, some fish heads or bon...