The Kitchen Wonders__________________________________


Chef's Kitchen Tips




Meats and Poultry

After roasting Monterey Meats and Magnolia Chicken, let them rest for at least 15 minutes to allow the juices to be redistributed into their flesh.
When sautéing vegetables and Monterey Meats, cut ingredients into small pieces or thin slices to cook quickly.  Do not overcrowd the pan to allow food to brown properly.
When grilling Monterey New York Cuts, do not forget to pre-heat your griller and clean it with a steel brush and rolled up towel dipped in Magnolia Nutri-Oil.  Do not forget to use tongs to hold the towel to avoid burns.
To marinate Magnolia Chicken Cut-ups, score your chicken to incorporate marinade in the flesh.  Place in a Glad Zipper Bag for easier storage in the refrigerator.




Seafood and Fish

Store prawns and shrimps in the freezer submerged in the water used for washing rice.  This will keep the shells from wilting and from getting soft for 2 weeks.
When keeping dark fleshed fish fillets, wrap them with paper towels before freezing them, sealed with Glad Cling Wrap.  This will ensure that your fillet will not be soaked in its blood and liquid juices.




Fruits and Vegetables

To maximize the flavor of lemon grass, remember to pound the white parts of the stem before stuffing in Magnolia Chicken or incorporating in broths.
To add more character to your dishes with bell peppers, roast the bell peppers on a stovetop then scrape off peel and seeds.
Use the rim of a glass to take out the mango flesh from its skin.  This will get you a beautifully shaped and smooth mango slice without the stringy veins on the surface.




Dairy Products

If you forget to allow enough time for your eggs and Magnolia Gold Butter to reach room temperature, submerge cold eggs in warm water for 10 minutes.  Make sure water is not hot so as not to cook the eggs.  Soften Magnolia Gold Butter in the microwave on a lower setting; make sure it does not melt.
Grease your grater before grating cheese with some Magnolia Nutri-Oil to avoid the cheese from sticking to the grater resulting to lumps of cheese.