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Peppers

Roasting PeppersMethod 1
Warm a cast iron skillet to medium heat. Wash the peppers and remove stem if you desire. Cover the surface of the skillet with peppers. Let peppers cook for 10 to 15 and then turn them over. Continue this process until the pepper becomes discolored and the shiny texture becomes dull. Peppers may puff and even pop. Continue turning, watching that the pepper is evenly roasted.; Some charring of the skin may occur but this will peel off. When the peppers are evenly roasted and ready to be removed from the heat, place them in a plastic bag that should be kept closed. The peppers are hot and may melt the plastic, but generally a good size freezer bag will do. Let the peppers sit in the bag until cool. After the peppers have cooled, puncture the skins and tear off. It is okay if a little bit of the skin and some black charred flecks remain as this will add texture, color and flavor to your dish.To store the peppers, place softened peppers in freezer bags. They have a freezer life of about 3 months.Method 2
You can roast whole peppers* over a very hot wood or charcoal fire. Place peppers directly on the grill. If it`s still flaming a bit, that`s okay). Turn peppers frequently to allow the skins to blister and blacken. When the peppers are charred, remove them from the fire and place in a plastic bag. Allow some air to remain in the bag and loosely tie. The steam that will form in the bag will help to remove the skin. Let cool for about af minutes or until you can easily handle the peppers.When peppers have cooled, remove them from the bag and use your hands to peel off the skins. Cut off the stem end and slice the peppers open. Remove the core and seeds and cut into strips.* You can alternately quarter, core and seed larger peppers before roasting.

Coconut
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Bananas
BananasuOver Ripe Bananas/uIn recipes calling for banana pulp, such as those for banana bread, muffins, or pancake, the easiest way to use the banana is this: Pull it out of the freezer. That`s right. Take it from the freezer to the blender. When you see that bananas are headi (Upload by user)

Woods for grilling
Woods for GrillingMESQUITE: This wood produces a sweet smoke that gives a great flavor to grilled meats. When grilling with mesquite, be sure to use aged wood because the green wood is too oily. Do not use this wood for lengthy smoking or barbecuing of meats. Instead, use hickory or peca (Upload by user)

Ghee
GheeThis is like clarified butter.Heat butter until milk solids separate out. Skim off solids, save them, and use for flavoring vegetables. What is left after the solids are removed is a clear yellow liquid, ghee. Ghee does not burn at high temperatures, and it does not go rancid (Upload by user)

Sweetened condensed milk
Sweetened Condensed MilkuCaramel Sauce/uFor safety reasons, heating the unopened can (an old cooking method) is NOT recommended.1 (14 ounce) can sweetened condensed milkuOven Method/uPour sweetened condensed milk into 9 inch pie plate. Cover with aluminum (Upload by user)

Mushrooms
MushroomsuPortobello mushrooms/uThe portobello is the mature cremino (plural: cremini) mushroom, which in turn is simply a brown variant of the commonly cultivated white mushroom. The overgrown mushrooms were often discarded until some forgotten marketing genius started sellin (Upload by user)

Corn
CornuGrilling Fresh Corn on the Cob/uPeel husks back, but do not remove. Using a stiff brush or your fingers, remove silk from corn. Pull husks back up around corn. In a large saucepan or container, cover corn (husks on) with cold water. Soak for at least 1 hour. Drain, shakin (Upload by user)

Black truffles
Black TrufflesBlack truffles are earthier and woodsier than white ones. They`re moist and supple, and are meant to accompany the flavor of stews and game birds. Possibly the ideal way to use them is to slip them under the skin of a duck or goose (or even a Cornish hen) before roasting. I (Upload by user)

Brown sugar
Brown SugarTo make, add 2 tablespoons molasses to 1 cup granulated sugar and stir with a fork. Store brown sugar in an airtight container to keep it soft. (Upload by user)

Blueberries
BlueberriesBlueberries are fat free with only 80 calories per cup. They have more disease fighting antioxidants than any other fresh fruit or vegetable. They are wonderful for promoting healthy eyes. Recent studies also suggest they may slow down the effects of aging, reduce the build up (Upload by user)
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Ribboning
RibboningThe technique known as ribboning is the way to perfect cake making. When your egg batter forms a ribbon when dropped from lifted beaters, then it`s exactly right. The batter should drop in a wide, flat band that folds in on itself. If it falls in thin straight lines without fold (Upload by user)
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Clarified butter
Clarified ButterHeat butter in saucepan or microwave. Separate clear golden fat from all top crust and white sediment in the bottom. Make sure there are absolutely no white flecks in finished butter it must be clear transparent gold.Clarified butter can be used to cook with at v (Upload by user)
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Blanching
BlanchingDrop cut and cleaned vegetables, such as green beans, into a large amount of rapidly boiling water. As soon as the vegetables begin to brighten in color, remove them from the boiling water with a strainer, slotted spoon or tongs. Depending on the vegetables being blanched, cooki (Upload by user)
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Bouquet garni
Bouquet GarniA classic bouquet garni, often called for in French roasts, soups, and stews, includes:1 part leaf thyme1 part whole peppercorns4 parts finely chopped parsley1 bay leafFresh or dried herbs can be used, or a combination of both. Place herbs and seaso (Upload by user)
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Braising
BraisingBraised meats are juicy, flavorful, and tender. Braising, also known as stewing, is a moist heat, slow cooking technique that is used to make the most of tougher cuts of meat, such as chuck, round, shank, shoulder, and flank. Meats are sometimes but not always seared before brais (Upload by user)
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Brining a chicken
Brining a ChickenGood Southern cooks swear to brining a chicken before frying it. Here`s how to do it.Pour 4 cups of cold water into a large bowl. Add 1/2 cup sugar and 3/4 cup kosher salt. Stir to dissolve. Place pieces of a whole chicken, cut up, in brine, then set aside in a co (Upload by user)
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