Category Archives: How To

HOW TO BREAD MEAT

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How to bread meat
A delicious and easy breading that enhances the flavor and texture of chicken, veal and pork.
Course Main Dish
Prep Time 20 minutes
Servings
Ingredients
Course Main Dish
Prep Time 20 minutes
Servings
Ingredients
Instructions
For the meat
  1. Using a meat pounder, thin out the meat (chicken, veal or pork) by pounding down and out from the center toward the edges. The meat should be the same thickness all over, about 1/8 inch. Wetting the pounder with cold water helps it slide on top of the meat without making holes.
Setting up the breading station
  1. In a shallow dish, beat together 1 egg, 1 tablespoon vegetable oil, 1 tablespoon water, and salt and pepper.
  2. Process bread in the food processor until finely chopped. Add salt and pepper to taste and place in a shallow dish.
  3. In a shallow dish, whisk flour with salt and pepper.
Breading the meat
  1. Dredge both sides of pounded meat through flour. Shake off excess flour and dredge through egg mixture. Remove excess egg mixture and place in bread crumbs. Refrigerate at least an hour before cooking to help breading adhere to meat. Saute in 1 tablespoon of oil and 1 tablespoon of butter until done.
Recipe Notes

Recipe Notes The breading can be done up to 2 days in advance of cooking. This is also a delicious way of preparing goat cheese to top a salad with. © Galley Chef All Rights Reserved

HOW TO CHIFFONADE

Chiffonade is a french term referring to a chopping technique that results in cutting long thin confetti-like strips. This is accomplished by stacking leaves, rolling them tightly, then slicing the leaves perpendicular to the roll.  The technique can also be applied to crepes or thin omelets to produce strips.

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How to Chiffonade
Chiffonade is a french term referring to a chopping technique that results in cutting long thin strips.
Cuisine Italian
Servings
Cuisine Italian
Servings
Instructions
  1. Stack leaves.
  2. Roll leaves tightly.
  3. Slice leaves thinly perpendicular to the roll.
Recipe Notes

© Galley Chef All Rights Reserved

HOW TO COOK SHRIMP FOR SHRIMP COCKTAIL


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How to cook shrimp for shrimp cocktail

Sweet and firm shrimp served cold with a tangy-hot sauce.

Course Appetizers
Cuisine American

Prep Time 10 minutes
Cook Time 3 minutes

Servings
people

Course Appetizers
Cuisine American

Prep Time 10 minutes
Cook Time 3 minutes

Servings
people


Instructions
  1. Peel and devein shrimp. (see "how to" page) Bring 2 quarts of water to a vigorous boil. Drop the shrimp into the water. Bring back to a boil and shrimp will be done if they are small. cook for 1 minute for medium shrimp, 2 minutes for large shrimp and 2 1/2 minutes for colossal shrimp.

  2. Immediately plunge shrimp into an ice water bath to stop the cooking and give them the perfect texture. Drain and chill.


Recipe Notes

Recipe Notes Traditionally, these shrimp are served with a red cocktail sauce made with ketchup, horseradish and lemon, however, it is equally good with a sauce made from mayonnaise, dijon mustard and lemon. © Galley Chef All Rights Reserved

HOW TO HUSK HAZELNUTS

Hazelnuts, or filberts, have a thin skin on  them that needs to be removed before they can be enjoyed. This technique is the best one I have found to  get the job done.

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How to husk hazelnuts
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Boil 2 cups of water and 3 tablespoons of baking soda. Add 1 cup of hazel nuts and boil for 3 minutes. Drain nuts in a colander and run cold water over nuts to cool. Squeeze the nuts to pop off the skins and place husked nuts on a kitchen towel to drain. After the nuts are all husked, roast in a 350 degree oven for 12-15 minutes, remove, salt and enjoy.
Recipe Notes

© Galley Chef All Rights Reserved

HOW TO MAKE CONFECTIONERS SUGAR

Why spend big bucks buying confectioners sugar when you can make it yourself in 1 minute for half the price?

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How to make confectioners sugar
Course Dessert
Prep Time 1 minutes
Servings
Ingredients
Course Dessert
Prep Time 1 minutes
Servings
Ingredients
Instructions
  1. Put the sugar and corn starch in a blender and blend for 1 minutes.
Recipe Notes

© Galley Chef All Rights Reserved

HOW TO PEEL FRESH CHESTNUTS


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How to peel fresh chestnuts

Servings

Servings


Instructions
  1. Cut an “X” in each nut on the flat side. Spread them out in a single layer on a cookie sheet and roast them at 350 degrees for 30 minutes.

  2. After the chestnuts have cooled, peel the leathery shell off. Then hold it between your thumb and forefinger to squeeze it out of the thin skin around it.


Recipe Notes

© Galley Chef All Rights Reserved