Kitchen Tips and Healthful Hints #2

INGREDIENTS

INSTRUCTIONS

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. _____________________________________________ For free
information about BST (Bovine Somato Tropin) write to Nat'l Center for
Nutrition & Dietetics, 216 West Jackson Blvd., Chicago, IL 60606-6995 or
call 1-800-366-1655 _____________________________________________ 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. _____________________________________________
Recipe Page  7 July 96
From the Gourmet Connection recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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