| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dips, Info/tips | 1 | Servings | ||
INGREDIENTS
| DIPS Dictionary follows in t | ||
| This is Part 2 of 9 |
INSTRUCTIONS
Ingredients follow: *************** * INGREDIENTS * *************** Think of your base as a blank canvas on which you are not about to create a gastronomical masterpiece. The next step in its preparation is the preparation of the various ingredients that will give life to the dip. HERBS: The aroma of fresh herbs and the difference they can make in the appearance of your dip say much in their favor. With some herbs, such as Basil, using the fresh variety will actually tint the base of the dip. It is recommended that you use fresh herbs when the primary ingredient is an herb. Remember to finely chop all of the fresh herbs before adding them to the dip mixture. VEGETABLES: Always use fresh veggies in your dip unless the recipe specifies otherwise. Most of the recipes call for raw vegetables, which add a lively crunch to the mixture. In the few dips, where roasting or baking are a part of the preparation, just follow the step by step directions. SEAFOOD: The use of canned seafood in the dip recipes is recommended as it is more convenient and in the case of ingredients such as smoked oysters or sardines, this is the only form that they are readily available in. Always be sure to rinse the seafood, (fresh or canned) thoroughly in a strainer under cold running water before adding to the dip. For the shrimp dips, buy the tiniest baby shrimp you can find. If you use the larger shrimp, dice them coarsely before combining with the other ingredients. When using Crabmeat, flake it with a fork after draining and pick out any filaments that may remain. Canned TUNA should be purchased packed in water so as not to add more oil to the dip. With canned seafood that usually comes packed in oil, such as oysters and anchovies, thoroughly drain off the oil. Sardines and salmon, even out of the can may contain bits of skin and bone that must be carefully removed. For CAVIAR dips, buy the cheapest caviar available. This is not to deny the merits of fine caviar. But the cheaper varieties hold their flavor and shape better when blended with the other ingredients. ************* * EQUIPMENT * ************* Dips are not only fun, they're easy to make as well. In most cases, the only equipment you really need, other than a mixing bowl, a sturdy spoon, a chopping knife and a strainer when draining and rinsing are called for, is a strong arm! Nonetheless, the high-tech gadgetry in your kitchen will make life easier and faster--thus conserving the vital arm muscles for the vital part of dipping. A food processor is great. by following the manufacturer's direction for your particular model, you can use your food processor for finely dicing solid dip ingredients or chopping fresh herbs, pureeing vegetables or beans, creaming cottage cheese or cream cheese, and, with the proper disc, shredding block cheese. A blender can also be used to puree beans, chop herbs, cream the cottage cheese and with the addition of a little liquid from the recipe, cream cheese. An electric mixer can simplify the task of creaming cottage or cream cheeses. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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