Food Network Kitchens
A continuing compendium of tips and techniques for cooks from Food Network Kitchens:
Spring asparagus: Trimmed stalks can be thinly sliced and added to stir-fries or cooked briefly before adding to salads or pastas. Steaming or boiling are the most common methods for cooking asparagus _ just remember to bring the water to a full boil before adding the asparagus to the pot. Microwaving in a covered glass bowl is both efficient and accentuates the asparagus' flavor. However, when planning a party, don't be tempted to cook the asparagus too far in advance. Its bright spring taste is muted if cooked, refrigerated and then reheated.
Sweet eggplant: Small, dense, white eggplants generally are sweeter than the common, oversized purple ones. Slender violet or inky Oriental varieties also are a sweeter choice.
Asian sesame oil: This dark, thick oil made from roasted sesame seeds adds a distinctive rich nuttiness to many Asian dishes. However, due to its pronounced flavor, this is not a cooking oil but more of a seasoning. Usually, it is added in the last stages of cooking or with a light touch in a marinade or dressing. Neutral tasting, light sesame oil is not a substitute for the darker version. Purchase Asian sesame oil in small quantities since it is highly perishable, and refrigerate after opening.
For more information, visit www.FoodNetwork.com. Distributed by Scripps Howard News Service.
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