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Tips for Cooking Italian




Source of Recipe


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Recipe Link: http://www.italianfoodforever.com

List of Ingredients




* Fresh Rosemary will keep for about two weeks in the refrigerator when leaves are dry and tightly sealed in a plastic bag.

* For a slightly browner and crisper crust on your homemade bread, brush the bread after 20 minutes of baking with a whole egg beaten with a tablespoon of milk.

* If you are only using half an avocado, leave the pit in the unused half and refrigerate, covered with plastic wrap. This will retard discoloration.

* Use branches of fresh roaemary in place of skewers when grilling chicken or pork kabobs.

* To roast garlic, sprinkle the bulb with a little olive oil and white wine, salt and pepper, wrap it in tin foil and roast in a 350 degree oven for approximately one hour.

* Store cheese in your refrigerator, which approximates the temperature of aging rooms. Keep it wrapped tightly in plastic, away from air, as air helps mold grow on cheese. Cut any mold off the cheese before using.

* Stubborn stains can be removed from non-stick cookware by boiling, 2 tablespoons of baking soda, 1/2 cup vinegar, and 1 cup of water for ten minutes. Before using the pan again, season it with salad oil.

Recipe