Learning About Cooking takes your privacy seriously. This privacy policy describes what personal information we collect and how we use it. See this privacy policy primer to learn more about privacy policies in general.

Routine Information Collection

All web servers track basic information about their visitors. This information includes, but is not limited to, IP addresses, browser details, timestamps and referring pages. None of this information can personally identify specific visitors to this site. The information is tracked for routine administration and maintenance purposes.

Cookies and Web Beacons

Where necessary, Learning About Cooking uses cookies to store information about a visitor's preferences and history in order to better serve the visitor and/or present the visitor with customized content.

Advertising partners and other third parties may also use cookies, scripts and/or web beacons to track visitors to our site in order to display advertisements and other useful information. Such tracking is done directly by the third parties through their own servers and is subject to their own privacy policies.

Controlling Your Privacy

Note that you can change your browser settings to disable cookies if you have privacy concerns. Disabling cookies for all sites is not recommended as it may interfere with your use of some sites. The best option is to disable or enable cookies on a per-site basis. Consult your browser documentation for instructions on how to block cookies and other tracking mechanisms. This list of web browser privacy management links may also be useful.

Special Note About Google Advertising

Any advertisements served by Google, Inc., and affiliated companies may be controlled using cookies. These cookies allow Google to display ads based on your visits to this site and other sites that use Google advertising services. Learn how to opt out of Google's cookie usage. As mentioned above, any tracking done by Google through cookies and other mechanisms is subject to Google's own privacy policies.

Contact Information

Concerns or questions about this privacy policy can be directed to remotte-admin@mayuli.com for further clarification.

Cream together the following: (I usually put all of this in the food processor.)

• 1 cup sugar
• ½ cup of shortening
• a little bit of brown sugar… See More
• 2 eggs
• 1teaspoon of vanilla
• 3 mashed bananas
• 4 tablespoons milk
• 1 teaspoon of baking soda
• 1/2 teaspoon of salt

Add the creamy mixture to this dry mixture (that you have mixed in a bowl)

• 2 cups of flour
• ½ cup of chopped walnuts
• 1 handful of sunflower seeds

If it’s a loaf of bread, then bake in a powdered (with flour) bread pan at 350 F. (177 C.) for about 50 minutes to one hour.

It you make this into muffins, it takes about 20 minutes to bake.

You will know it’s done when you can take a toothpick and insert it anywhere in the bread, and the toothpick comes out clean.

Asparagus - courtesy Aleksandra P. stock.xchng

The Key to Cooking Asparagus

Whether you’ll be steaming, boiling, or grilling the key to cooking asparagus is preparation. You can even cook asparagus is the microwave or it can even be cut into small pieces and used in stir fry. Many will also process it for use in a vegetable dip. The key to getting the best taste out of you asparagus is its freshness. After purchase you can maintain peak freshness for up to three days if it is stored properly.

The best way to trim asparagus is by using your hands and bending the stalk until it snaps. The snapping is the key, if it just bends without breaking you’re not going to get that fresh flavor. When cooking asparagus some cooks will peel the outer layer in preparation. This is not essential, but it can really make the stalks extra tender. Even though the majority of the fiber is inside the stalk it’s still important that you soften the outer layer. One good technique is to not peel the whole thing, but instead a few spots on the outer layer. This will allow enough heat to cook the asparagus completely through.

If you want to peel prior to cooking asparagus lay to stalk on a flat surface such as a counter or cutting board. Then use a vegetable peeler starting at the top of the stalk and work your way down. Like mentioned before you may want to peel it completely, but if you’re hurried then peeling just one side will do.

When Cooking Asparagus Make Sure the Stalks Are Facing the Same Direction

Once you have trimmed and peeled the stalks to your liking they’re ready to be placed in a pan with roughly one inch of water on the bottom. If necessary you can trim the asparagus from the bottom to make sure they all stand up vertical. Using kitchen string tie the bunch of them together to keep them from separating and to ensure they all cook evenly. Don’t be afraid to use one string at the top and another at the bottom just to make sure when cooking asparagus. The cooking time will depend on the thickness, but 5 – 10 minutes is usually enough.

If you’re going to boil the asparagus make sure you use just enough water to cover them and face all the stalks in the same direction when you lay them down. When cooking asparagus with this method it will take roughly four to six minutes. If you choose to grill them make sure you use a cooking screen over the fire. You can also use skewers to make sure the asparagus doesn’t fall through the grating. When cooking asparagus with this method it is fast and only takes about 30 – 60 seconds depending on the size.

If you decide that cooking asparagus should be done by roasting, then lay them flat on a baking sheet and preheat the oven to 425 degrees. It only takes about two to three minutes at this temperature and gives you a tender stalk with a wonderful roasted taste. You can the season with salt and pepper as you desire.

Every year hobbyists love to enter the various cooking competitions that take place around the country. There are many reasons to enter the contests from experiencing the excitement of competition, improving one’s cooking skills, and of course enjoying the prizes that can be won.

Win big prizes

The origin of cooking competitions goes way back to the days when the pioneers first set foot in our new country. Back then it was very common for people to cook jellies and jams, pickles, and other homemade items to compete against other families at the local fairs. Today things are different and there are many organizations that set up various cooking competitions throughout the country. In fact, the prizes won at these different contests can be quite substantial.

Nowadays there are literally dozens of different contests that take place on the national stage. There are also many regional, state, and city cooking competitions that are held every year.

You don’t have to be professional to take part in these cooking competitions. You don’t even have to have formal training. These competitions are enjoyed by hobbyists all over and encourage people at different levels to enter. There are certain rules that all the contestants have to follow when entering cooking competitions and not doing so may cause them to be removed from the contest.

Creativity is very important when entering cooking competitions. One important aspect is the name you give your dish. Choosing an unusual name will help get you noticed by the judges and often give you an advantage. You should also have a lot of knowledge about what is currently popular in the food community which you can often learn by reading different food magazines or websites. Using different exotic spices that are also popular at the time can give you a distinct advantage and make your dish seem much more appealing.

One popular strategy to winning at cooking competitions is to keep your dish simple and use ingredients that are commonly available. This way you don’t risk over complicating your dish with too many flavors. By mixing different cultural flavors you risk losing track of the spirit of your dish. The final thing you should focus on in order to ensure success is the presentation. You may have the best tasting dish in the competition, but if it does not look great you won’t stand a chance of winning. The most important thing to realize is that having fun is the key to success. Even if you don’t win you are doing what you love.

Also note, there is no yeast in this recipe, the sourdough does all rising.

Ingredients

• 12 oz of starter – see Sourdough Starter
• 8 oz whole wheat flour
• 5 1/2 oz white flour
• 3 1/2 – 4 oz water
• 1 tsp salt
• 3/4 oz oil

Instructions

1. In the food processor bowl with the chopping blade mix the flour and salt together.
2. Add the oil to the flour mixture and add the starter mixture while the food processor is running.
3. Keep the food processor running until the dough forms a ball.
4. Keep kneading in the food processor for 3 – 5 minutes (this is important for a good bread).
5. Remove dough and put on a lightly floured board.
6. Knead for about a minute, and form into a big ball.
7. If your dough is a little sticky, add a tiny bit more flour.
8. Ferment 3-4 hours
9. Divide into 2 loaves and round or shape as you like
10. Proof until about double (this may take 1 or more hours depending on your room temperature. Put in refrigerator overnight if you need to)
11. Start baking in a 425° F oven for 15 minutes
12. Reduce heat to 350° F oven and cook until done (hollow sounding when tapped)

Notes

You can use steam for a better crust, simply use 2 bread pans. In one of the bread pans fill with clean rocks about 1/2 way. Punch a couple of nail holes in the other bread pan and stack them. The top pan has holes, and pour water into it. You don’t need a lot, just a cup or so.

Ingredients

• 2 oz flour
• 4 oz water

You will be doing this twice, so it is really double the flour and water

Instructions

1. Mix water and flour into a dough (it will be a little sticky, that is fine)
2. Let sit for 2-5 hours at room temperature
3. Add a second addition of the flour and water and make into dough
4. Wait another 2-5 hours before adding to dough
5. As noted below, you can refrigerate overnight if you are baking in the morning

Notes

You can also put this in the refrigerator when first made up and it can stay overnight. You can do this for either dough addition so you can make this up the day before.

If you double the recipe, save half in the refrigerator for another day.  You also need to feed your starter a little flour every day or so, just mix in a few tablespoons of flour. You do want to use most of it so you don’t have a huge mass of starter, so bake every day or so.

Ingredients

• 4 Trout filleted and skinned
• 1 Stick of butter
• 1 cup flour
• 1 Lemon juiced
• 2 tsps salt or to taste
• ¼ cup chopped flat leaf parsley
• 3 tsps of red pepper or to taste
• ½ cup roasted sliced almonds (see below)

Instructions

1. Roast almonds in a 375° oven for about 5 – 7 minutes until you can smell them. Don’t let them burn.
2. Sprinkle the trout fillets with seasoning and dredge them in flour.
3. Melt butter in shallow skillet over medium heat.
4. Add the fish and cook slowly until golden brown on both sides.
5. Remove fish from skillet and place them  in the oven to keep warm.
6. Add parsley and lemon juice  to the butter and drippings left in the skillet.
7. Mix well then poor over the cooked fish.
8. Sprinkle the sliced almond over the fillets and serve.

Makes 4 Servings

Serve the etouffee on top of some steamed rice and accompany with garlic bread and green salad.

Ingredients

• 1 heaping tsp all purpose flour
• 1 Tbls parsley
• 1 tsp salt
• 3/4 cup water
• 2 slice of lemon, very thin
• 1/4 tsp cayenne pepper
• 1 Tbls green onion
• 1 pound crawfish meat
• 1 heaping Tbls tomato paste
• 1 stick margarine or butter
• 1 medium onion, chopped fine

Instructions

1. Season crawfish meat  with salt and pepper and set aside.
2. Melt the butter over medium heat, and add the onion, cooking until tender.
3. Make a roux by stirring in the flour, cook well but don’t burn it.
4. Add water, lemon, tomato, and garlic.
5. Cook the mixture  slowly for about 20 minutes (you may need to add a little more water occasionally if it gets to thick).
6. When sauce is done, add the crawfish meat and cover with a tight fitting lid.
7. Cook 8 minutes.
8. Season again, to taste.
9. Add the green onion and parsley .
10. Cook  for 2 more minutes.