| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dips, Info/tips | 1 | Servings | ||
INGREDIENTS
| DIPS Dictionary follows in t | ||
| (This is Part 3 of 9) | ||
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| * CHILLING AND WARMING * | ||
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| * PRESENTATION * | ||
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| * STORING * | ||
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INSTRUCTIONS
Chilling & Warming follows: May of the dips call for chilling, to allow the flavors to marry (if you try a mouthful right after mixing and then again after chilling, you will be surprised at the difference). For the recipes, cover the dips tightly and refrigerate for at least 2 hours. The dips can also be made up to 24 hours in advance and refrigerated. Garnish the dips after chilling. When serving chilled dips, especially in the case of those with mayonnaise or sour cream bases, it is a good idea to place the dip bowl within a larger, shallower bowl filled with shaved ice. This will maintain the optimal temperature and keep the dip from either spoiling or separating. Hot dips should be prepared on the stove top or in the oven according to the directions. For serving, transfer the dip to a chafing dish or fondue pot over a low warming flame. Be careful to use only heat-resistant utensils. The way in which you present your dips can make a highly personal statement, rather like putting your signature on a finished work of art. Dips are best served in glass or china bowls, which are free of the acidity found in metal bowls. Lining dip bowls with lettuce leaves, radicchio or endive leave, adds a nice touch as do the colorful garnishes on top. Where it is not suggested as a particular garnish, reserve a TBLS of one of the ingredients to place in a dollop in the center or sprinkle over the top. Depending on the ingredients in the dip, you can also sprinkle peels of carrot or apple, shredded cabbage, chopped parsley, lemon zest, or shredded cheese over your masterpiece. Dippers, especially vegetable dippers that lend themselves to fanciful arrangements are often placed in a star-burst pattern or scattered on a platter in clusters. In either case, intersperse dippers of varying colors and textures. Always store dips in the refrigerator. Use only glass, china, or plastic containers, as the acidity in metal bowls can alter the color and taste of the dip. Seal tightly (airtight containers are the best) to prevent the dip from absorbing other refrigerator smells or turning crusty on the top. Stir before serving again. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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