Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Berta's Cooking Tips 1




Source of Recipe


Berta


List of Ingredients




Milder garlic?
The longer the garlic cooks, the milder its flavour.


Cut calories in cakes?
Use apple sauce as a replacement for butter.


Enhance your fruit salad?
By adding some undiluted juice concentrate such as orange or grapefruit!


Cooking noodles?
Oriental noodles are cooked (unlike Italian pasta) until they are tender. However, avoid overcooking because make them soggy.

Summer tip?
Peel and cut a melon and place it into a cooled sugar syrup (one cup sugar to three cups boiling water), let sit over night. Or, immerse the cut melons pieces in a tasty chilli white wine. Serve cold as a refreshing summer dish delight.


Winter tip?
Look for the chicory family , from leafy escarole to tight heads of Belgian endive and radicchio, because winter is when this vegetable really shines. You can find brilliant colours in the dull, grey days of winter.


Burned food?
When food burns while cooking, do three things:

1. Remove the pot or pan from the heat at once.
Fill a container bigger than the pot (use the sick if necessary) with cold water and place the burned container in the cold water.
Speed is the key here. Just removing a pot from the flame doesn't stop the cooking only the cold-water plunge does.

2. Using a wooden spoon, preferably, remove all ingredients
that don't cling, and transfer to another pot. Be sure you don't scrape anything - take only what comes easily.

3. Taste the food. It is unlikely that it will have a burned taste, but if it does, cover the pot with a damp cloth and let it stand for about 1/2 hour. Taste it again. If the taste is still unpleasantly burned or smoky, your food can not probably be repaired - unless you can take advantage of the smoky taste by adding barbecue sauce
and renaming it "country style" :-).

Cleaning stoneware?
Do not use soap. Because the porous surface, besides you normally cook here at high temperatures a careful hot water rinse will remove dirty pieces if it is done well, scraping will be not necessary.


Recipe