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E-Cookbooks Recipe Sampler

E-Cookbooks Recipe Sampler

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Publicado porPaul

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Published by: Paul on Sep 03, 2011
Direitos Autorais:Attribution Non-commercial

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05/12/2014

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− A Perfect Pastry Crust? In your favorite recipe, substitute a
4:1 ratio of lard:butter.

− To make your own corn meal mix: combine 1 cup corn meal, 1 cup
all−purpose flour, 1/2 teaspoon salt, and 4 teaspoons baking
powder. You can store it in a tightly covered container for
up to 6 months.

− It's important to let a roast −− beef, pork, lamb or poultry −−
sit a little while before carving. That allows the juices to
retreat back into the meat. If you carve a roast too soon,
much of its goodness will spill out onto the carving board.

− Microwave garlic cloves for 15 seconds and the skins slip

right off.

− To slice meat into thin strips, as for Chinese dishes −
partially freeze and it will slice easily.

− A roast with the bone in will cook faster than a boneless roast −
the bone carries the heat to the inside of the roast quicker.

− For a juicer hamburger add cold water to the beef before grilling
(1/2 cup to 1 pound of meat).

− To keep cauliflower white while cooking − add a little milk to the water.

− Let raw potatoes stand in cold water for at least half an hour
before frying to improve the crispness of french−fried potatoes.

− Buy mushrooms before they "open." When stems and caps are
attached snugly, mushrooms are truly fresh.

*MEATS − POULTRY*

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