Quick Tips on how to eat well - in or out of the home

Here we deal with the essentials the basic essence (stocks). These can be compared with the foundations you lay down when building a house. Once these are prepared you can build your dish on them.It is important that the cook / chef give time and care to these simple however very important step of preparation. Chicken stock is the foundation on which most people build all meat sauces. By adding roasted, grilled, or poached trimmings or bones, or infusions of herbs and vegetables, or different types of alcohol, you can introduce new flavours and develop an individual sauce for each dish.

If a proper wine guide is not followed it could spoil even the most delicious of meals. You should get one that compliments the food perfectly and in the correct order.

Prosciutto is always eaten in very thin slices because it packs such a punch. Two of the most traditional ways to eat Prosciutto are on a chunk of crusty, freshly baked bread, or wrapped around a slice of ripe melon.

Heavier and sweeter wines should never be served with red meats and game but with desserts and even well-matured, strongly-flavoured cheeses.

Make sure that all the ingredients are at the temperature; they should be kept cool at around 18� C. Prepare a basic yeast dough mixture as follows: pour a mound of flour onto the work surface and make a well in the centre; dissolve the yeast in some tepid water and pour into the well. Work the liquid into the flour and knead until you obtain a soft, elastic dough; leave aside.Cover with a cloth and put in a dry, draught-free place to rice.The dough has risen completely when it has doubled in bulk. If adding spices or herbs, these should be finely chopped or powdered. It is a good idea to put a shallow bowl of water beneath the bread while it is baking. This produces steam which not only helps the bread to rise but also prevents a hard crust forming immediately and perhaps even burning.Bread should be eaten when it has cooled completely.The bigger the loaf of bread, the better and longer it will keep. Preparation time: 30 minutes. Raising time for the dough: 2 hours. Baking time: about 30 minutes.

A restaurateur should be passionate about food. You might think that's obvious, but not everyone in the food industry loves food as much as they should do. Everything on the menu should be hand-prepared in a purpose-built, state-of -the-art kitchen, which gives them lots of space to get creative!

About The Author La Riviera - restaurant in Newcastle which specialises in Newcastle fine dining restaurants on Newcastles Quayside. Mancala Technology are specialists in Internet Marketing.