" CAKES THROUGH CURRY" # 2
Source of Recipe
Val at the Rounc table.
List of Ingredients
Part 2 (Cakes to Curry)
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COTTAGE CHEESE
No one knows why, but if you store a carton of cottage cheese upside
down, it will keep indefinitely. I have found this to also be true of
sour cream.(Set it in a saucer in case of a tiny leak in the lid.)
Cottage cheese will remain fresher longer if you store it upside down in
the refrigerator. This slows the effects of oxidation.
CREAM AND HALF AND HALF
With the holiday season here and time spent in the kitchen a norm,
needing a small amount of an ingredient such as half and half or any
other cream that is called for can end up wasting money if you don't
need much of it. you either put it in the fridge and throw it away
later, or just forget you had it in there, (and throw it away later).
Pour the cream in an ice cube tray and freeze it, When frozen, pop them
out and place them in a ziploc bag. Anytime you have a recipe that calls
for a small amount of cream, (such as soups), just use one or two "cream
cubes." You won't be wasting any of the ingredient, or the money. You
can do this with leftover wine (if there is any during the holiday
season).
CRISPER LETTUCE
Remove core of lettuce (with sharp knife). Hit on counter top to break
loose. Let the HOT water run in the lettuce. Turn up side down, drain.
Put in lettuce keeper, this is best, or a plastic bag, (let out all
air). Put in refrigerator. This method will keep lettuce crisp for a
long time.
CROUTONS
Add to a salad at the last possible moment to prevent sogginess.
CURDLED SAUCE
When a sauce curdles, remove pan from heat and plunge into a pan of COLD
water to stop the cooking process. Then beat the sauce vigorously or
pour into a blender and process until the sauce is smooth.
CURRY
I bet you already knew this--Curry, the spice traditionally used in
Indian cooking does not grow on trees! It is a blend of as little as 5
and as many as 20 spices.
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