RECIPE: first tip talk of 2001

Phyllis A.January 1, 2001

TIP TALK....1-1-01


>>Put cooked food in the freezer with the temperature set to 0-F as soon as possible after preparing it. Food that is very hot should be cooled first, so it won't raise the temperature in the freezer and possible cause the other foods to start thawing.

>>To cool food quickly and evenly, transfer it to a shallower pan or divide it among several small shallow containers. OR place the hot pan in the sink on a cooling rack with cool water running underneath it. Help hot liquids like soups and sauces cool by stirring them frequently.

>>Freeze food in an airtight moisture-resistant package to retain best quality and avoid freezer burn. Press down carefully on foil to remove air bubbles.

>>Use combination wrapping. For example, wrap first in heavy duty foil, then in a resealable plastic freezer bag. If you're using a rigid plastic container, first line it with a freezer bag to make it airtight.

>>Divide food into small serving-size portions if possible.


Three large stalks of cut up celery added to about 2 cups of beans (navy, brown, pinto, etc.) will make them more easily digested, as will a bit of soda.. Also eating pineapple along side bean dishes, will help control the gas build up. 

Never soak vegetables after slicing; you will lose much of their nutritional values. 

To bake potatoes quickly, place them in boiling water for 10\-15 minutes. Pierce skin with a fork and then bake in a preheated oven. 

To avoid toughening beans and corn, only add salt when cooking is halfway through. 

When bread is baking, a small dish of water in the oven will help to keep the crust from getting too hard or brown. 

Nut breads are better if stored 24 hours before using. 

Green pepper may change the flavor in frozen casseroles. Clove garlic and pepper flavors get stronger when they are frozen, while sage, onion and salt get milder. 

After purchasing, store dried pasta, rice (except brown rice), and whole grains in tightly covered containers in a cool dry place. Refrigerate brown rice. Refrigerate or freeze grains, if they will not be used within 5 months. 

Speedy gelatin set: Set the bowl of dissolved gelatin in a larger bowl half\-filled with ice and water. Stir with a spatula until the consistency is of unbeaten egg whites. Remove from ice water and stir in solid ingredients. Chill until set. 

Dates: If you're dieting, natural dates contain only HALF of the sugar of the sun\-dries variety you get in boxes. 

When checking any chicken for doneness, use an instant\-read thermometer. Breasts should register 170\-F and dark meat 180\-F. Start testing the boneless chicken 20 minutes before the time stated in a recipe for bone\-in chicken. 

Parmesan Cheese: If Shredded Parmesan cheese is called for, use the cheese found in bags in the grocery store dairy section. If Grated Parmesan cheese is called for, use...
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