Kitchen tips and healthful hints #2

1 Servings

Ingredients

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Directions

If you double a vegetable recipe, increase the liquids, herbs, and spices by less than one-half. _____________________________________________ Cook vegetables without a cover and more of the color will be retained.

_____________________________________________ You can slice a round vegetable easily if you first cut a thin, flat lengthwise slice and hold it cut-side down against the cutting board as you slice. This will keep the vegetable from slipping around. _____________________________________________ To convert Farenheit temperature to Celsius Temperature, subtract 32, multiply by 5 and divide by 9. To convert Celsius to Farenheit, multiply by 9, divide by 5, and add 32. _____________________________________________ Try cooking/simmering shrimp (with the shell on) in a little beer for a very interesting flavor.

_____________________________________________ When you lift the lid of a cooking pot, open it outward to prevent a blast of steam from hitting your face. _____________________________________________ Add some chopped banana to your next batch of pancakes for a very tasty treat.

_____________________________________________ Never soak wooden handled knives (or other wooden handled utensils). Wash and dry them quickly.

Soaking swells the handle and can warp and separate it from the metal.

_____________________________________________ Do not use food from a can that is leaking, bulging, or severely dented.

_____________________________________________ Wash meat thermometers well with hot soapy water after each insertion into the meat you're testing.

_____________________________________________ Reheat leftovers until they reach 165F. _____________________________________________ For free information about BST (Bovine Somato Tropin) write to Nat'l Center for Nutrition & Dietetics, 216 West Jackson Blvd., Chicago, IL 60606-6995 or call 1-800-366-1655 _____________________________________________ Fishful thinking..... ~ Cook fresh fish within two days. ~ Never refreeze previously frozen seafood. ~ Rinse seafood in cold water to remove surface bacteria. ~ The safest way to defrost seafood is in the refrigerator, not at room temperature. ~ Always marinate seafood in the refrigerator, not on the countertop. ~ If a slightly opened clam, oyster, or mussel doesn't shut when tapped upon, discard it. ~ Fresh shellfish should be alive when purchased. _____________________________________________ Recipe Page 7 July 96

From the Gourmet Connection recipe list. Downloaded from Glen's MM Recipe Archive, .

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