SOUR MILK TO TUPPERWARE
Source of Recipe
Val at the Round Table
List of Ingredients
Sour Milk" through "Tupperware"
SOUR MILK
Two tablespoons of lemon juice added to 1 cup milk will sour it
immediately. (Use in place of buttermilk in recipes).
SPATTERING
Sprinkle a little salt into the frying pan to prevent spattering.
SPICES
Spices must be fresh and of good quality. Measure them very carefully
and do not be too lavish with them, for too much spice disguises the
delicate flavor of cake. Spices should be sifted with the flour to mix
them well with other ingredients. From All About Home Baking-1937.
STICKING PAN
Vinegar brought to a boil in a new frying pan will prevent stickin'.
STOCK
Two things makes stock cloudy: letting it boil and not skimming it.
Never allow stock to boil; keep it a slow simmer. Boiling will break up
any fat and make the stock cloudy. Keep the lid slightly ajar and that
will help you keep it to a simmer. As the stock heats, a foam scum forms
on the surface. Skim that off with a mesh skimmer during the first half
hour of cooking. Be sure to wipe the inside of the pot clean, down to
the level of liquid. When the stock is done, strain into a bowl
through a fine meshed strainer or through two layers of wet cheesecloth.
Let the stock cool completely before refrigerating.
Okay, so you don't want to skim stock: (sounds like you 're cheating on
Wall Street, don't it?) You can perk up canned beef stock. Pour a 14
ounce can into a large saucepan. Add about 1/4 cup of chopped onion, 1/4
cup chopped carrot, two tablespoons of chopped celery and 2 sprigs of
parsley. Simmer over medium heat, stirring every once in a while, for
about 30 minutes. Strain and use as you would fresh stock. You'll be
surprised how much better your dishes will taste with just this little
bit of effort.
In Burgundy, France, they use a rich chicken stock instead of beef stock
to make onion soup. Use the chicken broth by itself or add a little dry
white wine.
If you're making homemade chicken stock, the older the bird, the better
the flavor (!--Tim). (Too bad that doesn't apply to us old human birds.
{!!-Tim}) Grandma's chicken and dumplings always tasted better because
she knew which one of the chickens roaming around the yard was ready for
the pot. (Here, chickee, chickee, chickee -- get dem old bones over here
to dis chopping block�Tim) We don't have that choice anymore but just in
case you do have the opportunity to select your chicken like some do a
lobster, this is the rule to follow.
STORAGE The gas in apples (ethyline) makes carrots bitter. Potatoes and
onions don't do well stored in the same bin, either.
SWEET POTATOES When picking sweet potatoes, choose the dark skinned
ones. The darker skinned are known to be sweeter and more moist than the
lighter skinned variety.
TART PAN VS. SPRINGFORM PAN
A tart pan usually has fluted sides that form an open ring. A round flat
bottom piece sits inside to form the bottom of the pan. To remove the
sides of the pan, you merely push out the bottom from below.
A springform pan, often used for cheesecakes, has cylindrical sides that
can be expanded via a spring clasp. When expanded, you can set the
bottom of the pan into a groove around the base of the side piece and
then close the clasp to secure the pan bottom. To remove the sides, you
cut down around the food within the pan, release the spring clasp and
remove sides.
Using either pan, you remove the sides but leave the bottom in place
under the tart or cake for serving. With most tarts, a springform pan
can be substituted for a tart pan. However, in most instances, a tart
pan with its low fluted sides cannot be substituted for a springform
pan.
TENDERIZE MEATS
Tenderize tough cuts of meat by rubbing both sides with vinegar and
olive oil. Let stand (in refrigerator) two hours before cooking.
TOASTING NUTS
Spread nuts in a single layer on ungreased baking pan.
Bake in a 350 degree oven until nuts are lightly browned or about 5 10
minutes.
Remove from pan to cool (remember that nuts will brown a bit more after
removing from oven)
Did you know that in July, 2003, the FDA approved the first qualified
health claim regarding tree nuts and heart health? For more information,
visit
http://www.nuthealth.org
Tim says: for years I roasted raw shelled peanuts in the oven. Then one
day I tried them (skins on, lightly salted, single layer, sprayed
lightly with Pan-like oil) in the microwave on high for about 4 minutes.
All nuts continue to roast after they have been removed from the oven or
microwave.
TOMATO PASTE
It seems a whole can of tomato paste is many times too much for some
recipes. Suggestion: take a piece of waxed paper, putting it on a cookie
sheet and putting teaspoonfuls of the leftover paste on the paper -
another sheet on top and freeze this.
When frozen just peel them off and put them in a baggie and when you
need a tsp. or tbs. of paste you have it without opening a whole can and
there is no waste. --OR-- put small amounts in an ice tray and then just
pop them out when I need them.
TUPPERWARE
Spray your Tupperware with nonstick cooking spray before pouring in
tomato based sauces and there won't be any stains.
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