Discussions -  Kitchen Tips (1836 views) Notify me whenever anyone posts in this discussion.Subscribe
From: Margie (ILovePhotos) Posted by host4/25/23 12:22 PM 
To: All  (18 of 159) 
 125.18 in reply to 125.16 

Bread Machine Tips

~ Use the end of the handle of a wooden spoon to remove

the kneading paddle from the hot loaf of bread.

~ When rolling out dough mixed in a machine, stop and let

the bread rest about 5 minutes; then finish rolling it out. The dough is very elastic and letting it rest makes it easier to shape.

~ To store baked bread, cool it completely; it will take several hours. Wrap it in foil or plastic wrap, or place it in a plastic bag. Store it in a cool, dry place up to 3 days. To freeze yeast bread, place bread in a freezer bag or container, or tightly wrap it in heavy foil. Freeze it up to 3 months. Bread can be thawed in the package for 1 hour or wrapped in foil and reheated in a 300* oven about 20 minutes.




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From: Margie (ILovePhotos) Posted by host4/25/23 12:24 PM 
To: All  (19 of 159) 
 125.19 in reply to 125.18 

Meatloaf Tips

  1. For a browner, crustier meatloaf, coat a 9" X 5" X 3" loaf pan cooking spray, pack with meatloaf mixture, then invert in a shallow roasting pan. Bake as directed.


  2. Finely grated orange or lemon zest makes a great flavor booster for meatloaves.


  3. Meatloaf doesn't have to be a loaf! Try baking one in a ring mold, then fill the center with green peas, beans or other vegetables, creamed mushrooms, , mashed potatoes, gravy or whatever else your creative little mind comes up with.


  4. For a lower-fat meatloaf, use very lean meat and substitute nonfat frozen egg product for eggs (1/4 cup = 1 egg).


  5. When trying to cut fat in meatloaf by using leaner cuts of meat, try increasing the amount of finely chopped vegetables in your recipe, such as onions and peppers, by about half. The water from the veggies will help keep the low-fat meatloaf moist and juicy.


  6. Freshly grated parmesan cheese is an easy meatloaf flavor booster. Try adding 1/4 - 1/3 cup to your recipe.


  7. Do your kids (or spouse or parent, etc.) hate vegetables but like meatloaf? Sneak them in. Grind up carrots or spinach and add them to the meatloaf. The veggies help keep the loaf moist and the kids will never know what they are eating.

  8. To prepare an easy meatloaf use, 2 eggs, 1 cup salsa, 1 cup stuffing mix to 1 1/2lb -2lbs. hamburger. The salsa has all the vegies and the stuffing mix all the spices you need.




From: Margie (ILovePhotos) Posted by host4/25/23 12:27 PM 
To: All  (20 of 159) 
 125.20 in reply to 125.18 

Ginger in a Snap

There’s nothing like the zingy flavor of fresh ginger. But often, ginger stems are quite large and, for those of us who use this spice only occasionally, go bad before we can consume them. If this is a dilemma you’ve faced, here’s how to have fresh ginger on hand whenever you need it. Cut a large ginger stem into pieces about 2 inches long. Peel the pieces, wrap each tightly in plastic wrap, then freeze. Whenever you need 1 or 2 tablespoons of minced fresh ginger, take out a piece, thaw it slightly, then mince and use as directed.




From: Margie (ILovePhotos) Posted by host4/25/23 12:28 PM 
To: All  (21 of 159) 
 125.21 in reply to 125.18 

Awesome Arugula

Arugula, sometimes called rocket, is one of those greens people either love or hate. But those who love its peppery after-bite do so with a passion. This controversial green is actually a member of the mustard family and has been cultivated for centuries. Ancient Egyptians and Romans ate it for its aphrodisiac qualities. The British also enjoyed it, and by the 19th century it had made its way into New England gardens. It’s delicious tossed into pasta dishes or soups like the one here. Arugula can also be enjoyed raw in salads, but because of its strong flavor, it’s best to mix it with other greens. Be sure to trim off any tough or discolored stems before using it.




From: Margie (ILovePhotos) Posted by host4/25/23 12:30 PM 
To: All  (22 of 159) 
 125.22 in reply to 125.18 

The Buzz About Basmati

Buying rice used to be simple—it was either white or brown. Now, as with so many other products, the types of rice available have multiplied. Basmati is one of the most popular of the newer kinds now available in Western markets (it’s been grown in the Himalayas for thousands of years). It is an aromatic rice that gives off a delicious popcorn-like fragrance while cooking. The grains are long, cook up fluffy, and have a lightly toasted flavor. You can cook and use basmati rice as you would any regular long-grain white rice.




From: Margie (ILovePhotos) Posted by host4/25/23 12:34 PM 
To: All  (23 of 159) 
 125.23 in reply to 125.22 

Soy Sauce Explained

\With our love for Asian food, it’s not surprising that soy sauce has become almost as ubiquitous in our kitchens as catsup. If you’ve ever been to an Asian market (or just the well-stocked Asian food aisle of your supermarket), you know that there are several different varieties. Regular soy sauce, called for in the recipe above, is the most popular. Dark soy sauce, also called tamari, has molasses added and is thicker, darker, and sweeter than regular soy sauce. It is used when a deeper flavor and richer color are desired. Thin soy sauce is lighter, saltier, and thinner in consistency than regular soy sauce. It is often used as a marinade or when little or no color change to a dish is desired. And lastly, lite (or low-sodium) soy sauce has about 40 percent less salt than regular soy sauce. Because of this, it is more susceptible to spoiling and (unlike the others) needs to be refrigerated after opening.




From: Margie (ILovePhotos) Posted by host4/25/23 12:35 PM 
To: All  (24 of 159) 
 125.24 in reply to 125.23 


By Jennifer A. Wickes - 

History / Geography:

California touts being the major US producer of artichokes, and France, Italy and Spain are the major European producers.


The artichoke is the flower bud of a thistle plant. Its biological name is Cynara Scolymus.


There are three types of artichokes: Globe, Jerusalem and Chinese (Japanese). All of which are unrelated! The true artichoke is the Globe artichoke, and there are over 50 varieties!

Season: March through May

How to Select:

You will want to choose an artichoke that has tight leaves, one that is heavy for its size, with a deep green color and when the leaves are rubbed together, there should be a squeaking sound.

Avoid any artichokes that have cracked leaves or are showing any

brown discoloration. Artichokes can also be found canned in a brine solution and in a jar in an oil based marinade.


Store artichokes unwashed in a plastic bag in the refrigerator for no longer than 4 days. After cooking, artichokes can be stored in an airtight container for a maximum of 3 days.

Nutritional Qualities:

Artichokes contain high levels of potassium and Vitamin A.

Additional Facts:

Jumbo artichokes are best for stuffing, where as baby artichokes are best for sautéing. The baby artichokes tend to be more tender, and the rounder the artichoke, the bigger the heart!

The bottom of the artichoke is flat and dish-shaped at the stem below the leaves. The heart is the young, bud-shaped inner leaves. It is soft and not yet fuzzy!

Wine Pairings: Fume Blanc, Pinot Grigio, Chenin Blanc

Spices: bouquet garni, herbes de Provence, marjoram, paprika, parsley and savory

Servings: 1 large or 2 small artichokes per serving


Trim the bottom of the artichoke, so it is flat. Then slive off the top 1/3.

Microwave: Cut off the top 1/3, wrap in waxed p
...[Message truncated]




From: Margie (ILovePhotos) Posted by host4/25/23 12:44 PM 
To: All  (25 of 159) 
 125.25 in reply to 125.23 

Eliminating Burnt Flavor


If you scorch a soup, don't stir or scrap the bottom.  Just pour the liquid into another pan. Stirring is what distributes the burn flavor. This will work on spaghetti sauce and most other liquids.




From: Margie (ILovePhotos) Posted by host4/25/23 12:59 PM 
To: All  (26 of 159) 
 125.26 in reply to 125.23 

Garlic Tips

=> Choose Garlic by weight. The heavier it is, the

fresher it is likely to be. Large heads have bigger

cloves that take longer to dry out.

=> The more garlic is cooked, the milder it gets.

Roasting produces a mild, sweeter, nuttier flavor;

boiling a mild flavor; sautéing, a moderately strong

flavor with more bite than boiled but less intense than


=> Garlic sautéed with onion will almost always burn.

To avoid burning, add garlic at the end.

=> Fresh garlic does not burn as quickly as older

garlic because it has more moisture.

=> If garlic is old, remove the green germ center in

the middle of each clove, age makes garlic bitter.

=> Keep garlic in a cool dry place in a net bag or

garlic keeper (a covered ventilated ceramic dish).

=> Chop garlic at the last minute, as soon as it is

chopped it begins to loose its characteristic pungency.

=> To keep garlic from sticking to your knife, chop

with a little salt or fresh herbs.





From: Margie (ILovePhotos) Posted by host4/25/23 1:00 PM 
To: All  (27 of 159) 
 125.27 in reply to 125.23 

Don't Waste Cheese!

Don't waste cheese by leaving it behind on your grater. Before you grate your cheese, spray the grater with a cooking oil like Pam. Be sure and spray both sides. The cheese won't stick!




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