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Chef Tim Says…. Technically, braising is simmering food in a small amount of liquid in a covered or uncovered pan or casserole. In some ways it’s similar to stewing, except that with braising there’s generally only enough water, wine or stock to add a little moisture [...] Dear Dr. Gourmet, Q: I really enjoy trying some of your recipes; I am a cancer survivor and am always looking for healthier food ideas. Your recipe for Salmon in Parchment with Mangoes – is it possible to use foil for the pockets instead of parchment?
I try to make Dr. Gourmet recipes easier and create just as many that take less cooking time and use less equipment. (This week’s Chicken Vindaloo is a good example.) A lot of times those of us who like to cook don’t think so much about the amount [...] Dear Dr. Gourmet, Q: Do you have any advice for a supplement for lowering cholesterol without liver damage? I heard that CoQ10 with red yeast rice does damage to the liver. Is there an effective, safer supplement? A: There is some [...] |
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