Six good tips and interesting notes to make on food and dining
By Spot Biddle
Wine is one of the most important elements is traditional Florentine culture and gastronomy; it would therefore be quite unthinkable not to dedicate some proper attention to this most harmonious and enjoyable partner at our table.
Tips for making stock: The basic stock should be strong in flavour, if it is weak simmer and reduce after it has been strained. To achieve a clear stock make sure you skim it plenty and always use fresh herbs, finally freeze what you don�t use.
When you are buying strawberries, you should let your nose be your guide. The aroma of your strawberries should make your mouth water. If it doesn't, either you don't like strawberries (highly unlikely!) or the strawberries are not really ripe (entirely possible!). When strawberries are farmed on a large, commercial scale, they are often picked while they are still green, in order to help them stand up to shipping. Unfortunately, even though strawberries will continue to get redder and softer once they have been picked, they will not get any sweeter. So, a basket of strawberries may look tantalizingly red, but if you cannot catch a whiff of their ripe, sweet fragrance, you'll probably be disappointed with their flavour.
Strawberry picking is great in the summer with the family. If you do manage to get your strawberries home without eating them all, make room for them in the refrigerator. If they did not come in a ventilated container with a plastic lid, place them in a bowl, cover with plastic wrap, and poke several holes in the plastic. This storage method is intended to allow the berries to breathe, but also prevent them from losing too much moisture. Strawberries will decay much more quickly after they've been washed, so hold off until you are ready to use them
Make sure that all the ingredients are at the temperature; they should be kept cool at around 18� C. Prepare a basic yeast dough mixture as follows: pour a mound of flour onto the work surface and make a well in the centre; dissolve the yeast in some tepid water and pour into the well. Work the liquid into the flour and knead until you obtain a soft, elastic dough; leave aside.Cover with a cloth and put in a dry, draught-free place to rice.The dough has risen completely when it has doubled in bulk. If adding spices or herbs, these should be finely chopped or powdered. It is a good idea to put a shallow bowl of water beneath the bread while it is baking. This produces steam which not only helps the bread to rise but also prevents a hard crust forming immediately and perhaps even burning.Bread should be eaten when it has cooled completely.The bigger the loaf of bread, the better and longer it will keep. Preparation time: 30 minutes. Raising time for the dough: 2 hours. Baking time: about 30 minutes.
Many of us have grown accustomed to the American strategy of dine and run. There are more fast food restaurants in this country than in the rest of the world combined. It is time to get back to a simpler, more enjoyable way of savouring our food.
About the author
La Riviera - restaurants in Newcastle which specialises in fine dining restaurants on Newcastle Quayside. Mancala Technology are specialists in Internet Marketing. from http://www.FreeArticlesAndContent.com
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