Don't know how to do it? Dr. Gourmet explains common cooking techniques and the hows and whys of what they are and why they work. More Cooking Techniques
Just Tell Me What to Eat!
The Delicious 6-Week Weight Loss Plan for the Real World
Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you - and if losing weight is your goal, you can do that, too.
Get the prescription for better health as well as healthy weight loss, including:
- What to eat
- How to cook it
- When to eat it
- What to eat at a restaurant
- What to eat if you're in a hurry
- and best of all....
- Why eating great food is the best health decision
you'll ever make.
Hardcover: $19.99 +s/h | Paperback: $15.00 +s/h
One of the reasons that Hollandaise
Sauce is cooked is to thicken it, but
cooking eggs to the proper temperature is important as well. Because
eggs can have bacteria growing inside the shell, it's very important
to be careful in handling them. Some tips:
- Wash your hands well before and after preparation.
- Don’t use eggs that are obviously dirty or cracked.
- Use a clean bowl and if bits of shell get into the bowl don’t use
the shell or your hands to remove it, use a clean spoon.
- Don’t taste raw batters or dough that have had eggs added to them
until it they have been cooked.
- Egg whites should cook to a white color and be solid, not runny. Yolks
should be at least beginning to thicken. Scrambled eggs should be dryer and
not have any liquid.
- Cook until the temperature of the center of a cooked egg dish reads 160°F
with an instant thermometer.
- Wash dishes, utensils and food prep areas after use.