Kitchen Tips And Healthful Hints

INGREDIENTS

INSTRUCTIONS

From: Reggie Dwork <reggie@reggie.com>  Date: Tue, 09 Jul 1996 22:19:39
-0700  If you double a vegetable recipe, increase the liquids, herbs,
and  spices by less than one-half.
_____________________________________________ Cook vegetables without
a cover and more of the color will be retained.
_____________________________________________ You can slice a round
vegetable easily if you first cut a thin, flat lengthwise slice and
hold it cut-side down against the cutting board as you slice. This
will keep the vegetable from slipping around.
_____________________________________________ To convert Farenheit
temperature to Celsius Temperature, subtract 32, multiply by 5 and
divide by 9. To convert Celsius to Farenheit, multiply by 9, divide  by
5, and add 32. _____________________________________________ Try
cooking/simmering shrimp (with the shell on) in a little beer for a
very interesting flavor.  _____________________________________________
When you lift the lid  of a cooking pot, open it outward to prevent a
blast of steam from  hitting your face.
_____________________________________________ Add  some chopped banana
to your next batch of pancakes for a very tasty  treat.
_____________________________________________ Never soak  wooden
handled knives (or other wooden handled utensils). Wash and  dry them
quickly. Soaking swells the handle and can warp and separate  it from
the metal. _____________________________________________ Do  not use
food from a can that is leaking, bulging, or severely dented.
_____________________________________________ Wash meat thermometers
well with hot soapy water after each insertion into the meat you're
testing. _____________________________________________ Reheat
leftovers until they reach 165F.
_____________________________________________ Fishful thinking..... ~
Cook fresh fish within two days. ~ Never refreeze previously frozen
seafood. ~ Rinse seafood in cold water to remove surface bacteria. ~
The safest way to defrost seafood is in the refrigerator, not at room
temperature. ~ Always marinate seafood in the refrigerator, not on  the
countertop. ~ If a slightly opened clam, oyster, or mussel  doesn't
shut when tapped upon, discard it. ~ Fresh shellfish should  be alive
when purchased. Used with permission from Recipe Page  Newsletter To
subscribe email to  <capco@magnum.wpe.com> and type  "Subscribe <email
address>" in the BODY of the message.  Digest eat-lf.v096.n093  From
the EAT-LF recipe list.  Downloaded from Glen's MM Recipe  Archive,
http://www.erols.com/hosey.

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