Kitchen Hint of the Day!

Eating Healthier............


In many cases, your favorite recipes can be modified so they offer a lower fat and calorie content. Choose the reduced or low-fat version of a food if possible – for example milk, cheese, yogurt, salad dressings and gravies. Also choose lean meat cuts and skinless chicken breasts. Cut'em when you can!

Kitchen Hint of the Day!

Bone - In Meats.......


Using meat cuts with bones produces a more flavorsome and enriched result.

Kitchen Hint of the Day!

Add Sugar..............


Before sauteing meats, sprinkle a tiny amount of sugar on the surface. The sugar will react with the juices and then caramelize, causing a deeper browning as well as improved flavor.

One of America's Favorites - Risotto

Creamy baked mushroom risotto 

Risotto /rɪˈzɒtoʊ/ (Italian: [riˈzɔtto] or [riˈsɔtto]) is a northern Italian rice dish cooked in a broth to a creamy consistency. The broth can be derived from meat, fish, or vegetables. Many types of risotto contain butter, wine, and onion. It is one of the most common ways of cooking rice in Italy. Saffron was originally used for flavor and its attractive yellow color.

Risotto in Italy is normally a primo (first course), served on its own before the main course, but risotto alla milanese, (pronounced [riˈzɔtto alla milaˈneːze]), is often served together with ossobuco alla milanese.


Rice was grown in southern Italy since the 14th century, and eventually reached Milano in the northern region of Italy. While according to a legend a young glassblower apprentice from Flanders who used to use saffron as a pigment added it to a rice dish at a wedding feast, the first recipe identifiable as risotto dates from 1809. It includes rice sautéed in butter, sausages, bone marrow, onions with hot broth with saffron gradually added. There is a recipe for a dish named as a risotto in the 1854 Trattato di cucina (Treatise on Cooking) by Giovanni Vialardi, assistant chief chef to kings. However, the question of who invented the risotto in Milano remains unanswered today.

The rice varieties nowadays associated with risotto were developed in the 20th century, starting with Maratelli in 1914.


A high-starch (amylopectin), low-amylose round medium- or short- grain white rice is usually used for making risotto. Such rices have the ability to absorb liquids and to release starch and so they are stickier than the long grain varieties. The principal varieties used in Italy are Arborio, Baldo, Carnaroli, Maratelli, Padano, Roma, and Vialone Nano. Carnaroli, Maratelli (historical Italian variety) and Vialone Nano are considered to be the best (and most expensive) varieties, with different users preferring one over another. They have slightly different properties. For example, Carnaroli is less likely than Vialone Nano to get overcooked, but the latter, being smaller, cooks faster and absorbs condiments better. Other varieties such as Roma, Baldo, Ribe and Originario may be used but will not have the creaminess of the traditional dish; these varieties are considered better for soups and other non-risotto rice dishes, and sweet rice desserts. Rice designations of superfino, semifino and fino refer to the size and shape (specifically the length and the narrowness) of the grains, and not the quality.

Mushroom and Chicken Risotto

There are many different risotto recipes with different ingredients, but they are all based on rice of an appropriate variety, cooked in a standard procedure, requiring, unlike other rice dishes, constant care and attention. The rice is not pre-rinsed, as washing would remove much of the starch required for a creamy texture.

The rice is first cooked briefly in a soffritto of onion and butter or olive oil, to coat each grain in a film of fat, called tostatura; white wine is added and must be absorbed by the grains. When it has been absorbed the heat is raised to medium high, and boiling stock is gradually added in small amounts, while stirring constantly. The constant stirring, with only a small amount of liquid present, forces the grains to rub against each other and release the starch molecules from the outside of the grains into the surrounding liquid, creating a smooth creamy-textured mass. When the rice is cooked the pot is taken off the heat for mantecatura, vigorously beating in refrigerated balls of grated parmesan cheese and butter, to make the texture as creamy and smooth as possible. It may be removed from the heat a few minutes earlier and left to cook with its residual heat.


Properly cooked risotto is rich and creamy even if no cream is added, due to the starch in the grains, if properly prepared. It has some resistance or bite (al dente) and separate grains. The traditional texture is fairly fluid, or all'onda ("wavy, or flowing in waves"). It is served on flat dishes and should easily spread out but not have excess watery liquid around the perimeter. It must be eaten at once, as it continues to cook in its own heat, making the grains absorb all the liquid and become soft and dry.

Kitchen Hint of the Day!

Sweet hint.........


Before sauteing meats, sprinkle a tiny amount of sugar on the surface. The sugar will react with the juices and then caramelize, causing a deeper browning as well as an improved flavor.

Kitchen Hints of the Day!

Slow Cooker hints.........


* Buy cheaper meat. Tougher cheaper meats are better for slow cooking. For best results when cooking meat/chicken, always brown the ingredients in a frying pan first. This locks in the flavor and produces a true slow simmered look and flavor. Be sure to remove all the sauce, juices and bits from the bottom of the frying pan to the slow cooker.
 * For even cooking, cut food into uniform-size pieces. Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top.
* Keep the lid on! It is important to retain the heat when making a slow cooker meal, so avoid taking off the lid. Only remove the lid to stir or check for doneness.

Kitchen Hint of the Day!

Layer the ingredients.......


When using your slow cooker - For even cooking, cut food into uniform-size pieces. Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top.

Kitchen Hint of the Day!

Don't stab that meat........


When preparing any meat; Never stab the meat with a fork or knife to flip it over. These punctures allow juices to escape and can lead to drying of the meat and less-flavorful protein.  Always use a spatula and/or tongs when you need to turn your meats.

Kitchen Hint of the Day!

Use the tongs......


Always use tongs, instead of a fork, for turning meat to prevent the loss of juices due to piercing.

Kitchen Hint of the Day!

Thank you to Patty N. for passing this hint along.......


To prevent fat from splattering when frying sausage, try flouring them lightly.

Kitchen Hint of the Day!

Don't poke that meat!.....


Whenever barbecuing, use tongs to turn the meat. A fork should never be used. For it will punch holes in the flesh and allow the natural juices to escape and loose flavor and become chewy.

Kitchen Hint of the Day!

Don't forget to clean that wooden cutting board....


Disinfect wood cutting boards by hand washing with vinegar. Another way is to dry the board completely and sprinkle it with the salt or baking soda. Scrub out the stain using a sponge or a brush dipped into hot water and repeat as needed. A clean board is a happy board!

Kitchen Hint of the Day!

Save on calories, carbs, and fat by.........

* Remove the skin before cooking chicken and turkey.
* Trim any visible fat off of meat before cooking.

Kitchen Hint of the Day!

It's Grilling Season......


To reduce the amount of browning or blackening of meat, only apply barbecue or other tomato-based sauces containing sugars during the last 10 or so minutes of grilling.

Kitchen Hint of the Day!

Fire the grill up and remember....

Whenever barbecuing, use tongs to turn the meat. A fork should never be used. For it will lunch holes in the flesh and allow the natural juices to escape and loose flavor and become chewy.

Kitchen Hint of the Day!

Pat your meat dry before you put it in the pan to sear it...you will get a better browning.

Kitchen Hint of the Day!

Save on calories and fat by trimming all visible fat from meat and poultry. Also, remove the skin from poultry as this is where a great deal of the fat and calories is harbored. Perform both of these steps before cooking.

Kitchen Hint of the Day!

Thank you to Kevin for passing this Braising Hint along.........


When braising meat, cook it at a low temperature for a long time to keep the meat tender and have it retain all the juices.

Kitchen Hint of the Day!

When grilling meats.....

Don’t pierce your meat with a fork or prongs. The juices will escape, making the meat drier and less flavorful. Use a spatula or tongs to move and flip your food.

Kitchen Hint of the Day!

If your preparing Steak tonight remember...

Let steaks sit at room temperature for 20-30 minutes for more tender steak.