Cooking tips

Our survival no longer depends on our knowledge of nature's cycles, but there is much to be gained from getting back this lost wisdom. Regardless of technology's advances, the fact remains that food in season is the best. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.


Making your own lunch instead of buying from a sandwich shop saves on packaging, and could also save you approx £4 a day or £1,000 per year!


Try Organic Food : Organically-grown food costs more, but you get what you pay for. It is 2-10 times richer in minerals, contains no pesticides, and tastes better. It is better for you, your planet, and your palate. Wild unhybridized food is what your body was designed for, before our ancestors started messing with Mother Nature. Take it easy with highly hybridized fruits (bananas, seedless anything) and vegetables (carrots, beets, white potatoes).


Safety in the kitchen

If the deep fat fryer oil starts to smoke don't put the food in. Turn off the heat and leave it to cool.
If you're called away from the cooker - by the phone, say, or by someone at the door - take pans off the heat. It's the easiest thing in the world to forget about them.













Pork Dumplings Recipe
Pork Dumplings Category Appetizer Recipes 
Views 65 
Ratings 0 
Ingredients And Procedures

8 Dried black mushrooms

1 lb Lean ground pork

1/2 c Chopped bamboo shoots

1/4 c Chopped green onions with to

1 Egg white

2 tb Cornstarch

2 ts Salt

2 ts Light soy sauce

1/2 ts Sesame oil

1/4 ts White pepper

1 lb Siu mai skins

1/4 c Light soy sauce

1/8 ts Sesame oil

Soak mushrooms in hot water 20 minutes or until soft. Drain. Rinse in warm water. Drain. Squeeze out excess moisture. Remove and discard stems. Chop caps finely. Mix together mushrooms, pork, bamboo shoots, green onions, egg white, cornstarch, salt, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil and white pepper. Hold siu mai skin in hand. (Cover remaining skins with plastic wrap to keep them pliable.) Place 1 tablespoon pork mixture in center of skin. Bring edge of skin up side of filling, leaving top open. Repeat with remaining skins. (Cover filled dumplings with plastic wrap to keep them from drying out.) Place dumplings in single layer on rack in steamer. Cover and steam over boiling water 20 minutes. (Add boiling water if necessary.) Repeat with remaining dumplings. Mix together 1/4 cup soy sauce and 1/8 teaspoon sesame oil. Serve with dumplings. NOTE: Wonton skins can be substituted for siu mai skins. Cut off corners to make a circle.

 
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