Paula Deen: celebrity chef celebrity chef celebrity chef


Paula Deen is a celebrity chef (born in Albany, Georgia - January 19, 1947). She's an Emmy Award-winning television personality and celebrity chef.

Paula Deen "The Bag Lady", as the business was named, owns and operates The Lady & Sons restaurant in Savannah, Georgia, with her sons, Jamie and Bobby Deen.
USA Today named The Lady & Sons restaurant the "International Meal of the Year".

Paula Deen has also published five cookbooks. Though married in 2004 to Michael Anthony Groover, she continues to use the surname Deen from her first marriage

Paula Deen is the queen of fried foods and Southern cooking all over the U.S. She has faced some criticism for the high amounts of fat, salt, and sugar in her recipes.

According to Forbes magazine, Paula Deen earned about $9 million in the year ending in book sales, her Food Network TV shows and two restaurants, as well as naming her one of the most powerful celebrity chef in the world.



Paula Deen's Recipes: Celebrity & Menu


Paula Deen is the queen of Southern cuisine, serves up butter-drenched casseroles and motherly charm on two Food Network shows.

The Paula Deen's specialty is the buffet, which may include sweet potatoes, macaroni and cheese, deep-fried Twinkies, fried chicken, cheesy meatloaf, greens, beans, and creamed corn. Every meal comes with a garlic cheese biscuit and one of Deen's famous hoecakes. The restaurant is run by her sons when they are in town. The restaurant is a perennial favorite with tourists to Savannah.

Paula Deen's Recipes:


Paula Deen's Cooking Tips:


Cooking tips techniques for beginner and intermediate cooks by Paula Deen. Discover the best cooking tips to make life easier in the kitchen! Celebrity Chefs are so influential and have great tips and recipes for easy every cooking that are easy to follow both for every day and for special occasions.

Celebrity Chef Tips On Cooking by Paula Deen:

Paula Deen's Tips On Leftover Food:

* If you are making pasta or rice, cook some extra and store in refrigerator for the next meal.
* Keep some boiled potatoes in fridge, to make quick sandwiches for breakfast.
* Use left over rice for next day meal, use your imagination and cook something new.
* Keep some extra dough in fridge to make chapatis for breakfast.
* Use leftover sukhi dal to make stuffed paratha.

Paula Deen's Tips On Frying :

* Heat the oil thoroughly before adding seasonings or vegetables.
* Fry the seasonings until they change color, to get full flavour of seasonings.
* If masala sticks to the pan that shows quantity of fat included is not enough.
* Add some hot oil and 1/2 tsp of baking soda in batter while making pakodas.
* When coconut is used in grinding masala, do not fry for a longer time.
* If you are making patties or tikkis of potatoes, always make sure that the potatoes are boiled well in advance and cooled before you use them. It would be better if they can be refrigerated for a short time. This helps the starch in the potatoes to settle down and the tikkis will not be gooey.
* Smoke Mustard oil first before using for preparing vegetables etc.. by heating to a point till light white smoke emerges from it. This would remove the potency from the oil.
* Poori can be rolled and place between well-rinsed wet muslin cloth at least an hour ahead and can be Fried before serving.
* To make pooris more crispy add a little rice flour to the wheat flour while kneading.
* Pakodas will turn out crisper if a little corn flour is added to the gram flour (besan) while preparing the batter.
* Heat a non-stick pan and add a little more butter than usual. Now beat the egg and stir briskly (even while frying) with a fork. This way more air goes in your omelet, making it light and fluffy. Fry till done and serve hot.
* Sprinkle a little amount of salt in the frying pan before adding bacon to fry. That way it will not splatter all over.
* When browning meat in fat, choose a large, deep pan. This will enable you to fry quickly, without splashing the stove with fat and meat juices.

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