Kitchen Cooking Tips #4

CheflessonsRECIPESI’ll start Kitchen Cooking Tips #4 by talking a little bit about Recipes.  The Recipe is the most widely used, needed and shared communication tool in the kitchen.  It is a set of instructions for making a food dish from various ingredients, and making it the same way repeatedly every time so that the taste is always the same. You will often see Chefs on the Television as people that simply add a few items together, mix them up and they miraculously end up being a dish that dazzles everyone. This looks so easy, but more times than not, the Chef you are watching has been working with these products for years. They know exactly what they are doing and how everything will work together to reach the end results. Good food is almost always the result of established mixtures, and a knowledge of how food items interact with each other.

Recipes are often called formula’s because they make it possible for someone other than the person that created the recipe, to recreate the same item exactly the same way as the original dish. This is very important in restaurant and institutional cooking. A restaurant’s reputation is based on the foods it offers, and each item must be the same each time a client orders it. So, when you get a recipe for something that you really enjoy, follow it a couple of time before you decide to make it your own by changing some of the ingredients so you are sure how everything works together.

Guava can been from pale yellow to bright pink when you cut them open.

Guava can been from pale yellow to bright pink when you cut them open.

For today’s fruit lets take a look at Guava.  This fruit is known as guayabas in Mexico. The guava tree grows to about 30 feet tall and has fragrant white flowers. Guavas are a great source of dietary fiber, vitamins A and C, folic acid, as well as potassium, copper and manganese. In Mexico, we use the whole fruit for a cool drink called agua fresca, add a few ice cubes and this replaces the sodas that many families can not afford to purchase or just choose not to. Guava is also used in many Mexican candies and Desserts. They use the Guava pulp without the seeds, to make a great tequila punch. You can find the pulp in the frozen section of many Mexican grocery stores and the frozen juice section of non Mexican grocery stores.  Guava juice is a nice replacement for Orange juice at the breakfast table if you use frozen juices. If you have never tried it, you are in for a nice surprise.

file0001844591585The Fun stuff. If you are a fisherman, head for a river. River fish must exercise more than lake fish, because they swim against the current, while most lake fish just swim around in almost still water. This exercise makes them more flavorful which you can easily test if you can catch a few smaller trout and pan fry them. Cold water fish also have more flavor because they require a little larger fat level than warm water fish, and this adds to the flavor…so grab the rod and reel, a few worms and go river fishing for some good tasting fish.

That’s it for this time……………

My Best Book Yet

This is perhaps my best book yet and it is not available on Kindle or any other place except through my webside.

Once it is released to the general public the price will increase so take a look now, If it is something that you can use, get it before I list it in one of the on line stores

It is interesting, fun and full of ideas and useful information

If you would like to learn about using herbs in your kitchen, my kindle book Herbs In The Kitchen is available at: Herb Book

This books contain information on herbs as well as some recipes to introduce you to some you may have not been using. I hope you will enjoy them as much as I did when I was testing the recipes for the book.



Chef WilliamEat Healthy, Laugh Often and Enjoy Life~

Healthy Food choices


Eat Healthy, Laugh Often and Enjoy Life~

Healthy Food choices

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9 Responses to Kitchen Cooking Tips #4

  1. And now time for homemade guava salsa on top of fresh fish… :)
    Penny McDaniel recently posted..Failure As A Spiritual ToolMy Profile

  2. Amy

    Oh! I didn’t know that about river fish, Chef. I know NOTHING about fishing in a river, but little Mack and I have gotten fairly adept at fishing in lakes. Of course in Nebraska, there aren’t a lot of rivers to speak of, but now I want to fish in one. There’s always the Mighty Mo but it’s so big and deep it scares me a bit. Might catch a BIG fish there.
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  3. Nanette Levin

    This is the first I’ve heard of guava fruit. I’ll look for it. As for recipes, I’m horrible about following them (or measuring for that matter – that’s why I don’t bake). Point taken, of course (no I can’t instruct someone else with exacting precision on how something was made), but enjoy the creative process of playing in the kitchen. Usually I can get close enough the next time (or find fun in stumbling on something more delicious) that the joy of taste and discovery overrides my distaste for making cooking about math :-). Granted, I’m not a chef being held accountable by others. Still, there’s something delightful (for me anyway) about throwing in some of this and that to create an enjoyable and surprising treat.
    Nanette Levin recently posted..Are you tired of hearing the dealth knell for print?My Profile

    • Chef William says:

      I hope you’ve had a change to find some guave and try it. As long as your having fun in the kitchen preparing food for others to enjoy, it really is not that important that you follow a recipe. For some, a recipe is the only way. And that’s a good thing because it keeps me writing cook books, so its a win/win
      Chef William recently posted..Kitchen Cooking Tips #5My Profile

  4. I think that’s why I enjoy cooking- I’m a frustrated chemist who misses his lab!
    Roy A. Ackerman, PhD, EA recently posted..Creativity EnhancementMy Profile

  5. William, Guava is a massive hit in this house. Caro was born in Kingston Jamaica so any fruit connected with sunshine is always welcome. I love fresh water trout too. I feel a BBQ with fruit salsa coming on.
    Anita-Clare Field recently posted..Blessed Are The Cheesemakers – Apple & Hafod Cheddar SaladMy Profile

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