FOLKLORE-L Archives

Archiver > FOLKLORE > 2002-03 > 1015943704


From: "ErickJ Karcher" <>
Subject: [FOLKLORE FAMILY] [EasyMeals] Cooking Tips (March 12)
Date: Tue, 12 Mar 2002 09:35:04 -0500


~*~ Be careful when eating mango - the juice will stain your clothing.

~*~ Pure maple syrup should be refrigerated after opening to keep mold
from forming. It can be refrigerated for up to 1 year.

~*~Always heat refrigerated syrup (or at least bring it to room
temperature) before pouring over pancakes or waffles.

~*~ Heat a bottle (glass) of syrup by placing it in a pan of hot water
over low heat. Or pour syrup into a pan and heat directly, then pour into
a pitcher. Heat ½ cup of syrup in the microwave at HIGH (100 % power) for
30 to 60 seconds, depending on how cold it is; slightly longer for a larger
amount.

~*~ Add a smoky flavor to burgers by mixing 1/3 cup diced, crisply cooked
smoked bacon or ham with the ground beef before forming into
patties. Since bacon and ham are salty, don't add as much salt as you
normally would.

~*~ Hollowed-out grapefruit halves make great individual serving dishes
for fruit compotes or salads. Thick-skinned grapefruit make sturdier bowls
than those with thin skins. After the flesh and membranes are removed, put
the grapefruit shells in a large bowl of ice water in the fridge to make
them as firm as possible. Drain and blot dry just before filling.

~*~ Personalize store-bought cole slaw by stirring in shredded cheddar
cheese, apple, carrots or green or red bell pepper, caraway or celery
seeds, toasted almonds, sour cream, or a dash of balsamic vinegar.

~*~ To add a delicious flavor to pastry pie crusts, once the pie dough is
in the pan and fluted, sprinkle the bottom and sides with about ¼ cup
ground or finely chopped, toasted nuts. Use your fingers or the back of a
spoon to gently press the nuts into the pie crust; bake or fill as usual.

~*~ Adding ½ teaspoon peppercorns to a shaker full of ground pepper will
freshen the flavor and keep it shaking freely.

~*~ To cut a pocket in pork chops for stuffing, choose loin or rib chops
that are about 1½ inches thick (have your butcher cut some if those
displayed aren't thick enough). Cutting from the fat side, use a sharp,
pointed knife to make a horizontal slit about inches wide almost to the
bone. Make the inside pocket larger than the actual slit. Fill the pocket
with stuffing and secure the opening with toothpicks.

~*~ Ounce for ounce, french fries contain 12 times the fat and almost 3
times the calories of a baked potato.

~*~ Though the most commonly available raspberry is red, there are also
black and golden varieties. The latter are usually available only in
specialty produce markets. If you can find all three colors, combine them
in a compote, topped by a dollop of softly whipped cream, for a spectacular
dessert.

~*~ Frozen bread is easier to cut into very thin slices for the
calorie-conscious.

~*~ To make messy sandwiches like sloppy joes less sloppy, buy unsliced
buns and cut off the top quarter of each bun. Hollow out the bottom
portion, then spoon the filling into it and replace the bun's top.

~*~ Making crustless sandwiches ahead for a party? The edges will stay
fresher if you wait until just before serving to cut off the crusts. Stack
2 or 3 sandwiches at a time and cut the crusts off all at one.

~*~ Parboil dense foods like carrots or potatoes so they can be combined
with quick-cooking ingredients like celery in sautes. This insures that
all the ingredients will complete cooking at the same time, to the same
degree of doneness.

~*~ Bring out the flavor of sesame seed by toasting it, either in a dry
skillet over medium heat, or in a 350° oven. Stir occasionally, toasting
only until seed begins to turn golden brown.

~*~ It's easier to perfectly center a gelatin-based mold if you first
rinse off the plate it's to be turned out on with cold water.

~*~ When adding dried herbs to a cold mixture like salad dressing, give
them a boost by mixing them with just enough hot water to moisten. Set
aside 15 minutes before using.

~*~ Herb butter is wonderful on meats, vegetables, fish, bread - you name
it. Simply add about ¼ cup finely chopped fresh herbs (or about 1½
tablespoons dried herbs) to ½ cup softened butter and beat. Cover and
refrigerate for at least 3 hours before using. If the herb butter will
accompany hot foods like meat, it can be served cold. For breads, however,
remove it from the refrigerator 30 minutes before serving.

~*~ Make a big batch of herb butter and freeze part of it for up to 6
months to use at a later date.

~~*~~*~~*~~
Good friends are the sisters and brothers you found outside
your family.
~~*~~*~~*~~

Sally Jo

This thread: