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    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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    Recipe




 

 

 


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