Cookbook

FYI: Helpful Hints (2A)

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Shortening Substitutions

Posted By: Kristine Date: Wednesday, 31 May 2000, at 12:32 p.m.

melted, 1 cup....substitution 1 cup oil (do not use cooking oil if recipe does not call for melted shortening)

Solid, 1 cup....substitution 1 cup minus 2 talblespoons lard or...substitution 1 1/8 cups butter or margarine (decrease salt called for in recipe by 1/2 teaspoon).

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Freezing Buttermilk Tips

Posted By: Jen Date: Tuesday, 16 May 2000, at 7:09 a.m.

I picked this idea up from a magazine tip.and it seems to work well! Measure 1 cup of buttermilk and pour into an ice cube tray. Record how many cube slots it takes to hold that full 1 cup of buttermilk (takes me 10 cubes). Freeze. Twist out cubes and store in doubled freezer bags. When you need the buttermilk for a recipe, take out the amount of cubes as needed (for me, 1/2 cup would be 5 cubes). This way, you don't have to defrost the entire amount. Defrost at room temp or in fridge. Try to use in a frozen buttermilk within a couple months.

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Drying and Freezing Herbs

Posted by Darlene on 11/23/2000, 10:50 pm

Drying herbs: Rinse 1/2 cup packed herbs, such as parsley sprigs, chopped chives, or celery leaves, and pat dry. Place in a single layer on a double thickness of paper towels and place in a microwave oven. Cover with a third paper towel. Microwave at 100% power (700 watts) 1 minute or until herbs look wilted. Let stand 1 minute. If herbs are still moist, microwave at 100% power an additional 15 seconds, watching constantly to keep from scorching. Repeat if needed until very wilted and beginning to dry. Let stand 30 minutes to dry completely. Crumble dried portions; discard stems and slightly moist pieces.

Store in a small airtight container in a cool, dry place. Best used within 3 months. Makes about 1 1/2 tablespoons.

Freezing herbs: Rinse and pat dry. Pack in small reclosable freezer bags. Label and freeze. Best used within 3 months.

Use for omelets, soups, stews, sauces, and vegetables.

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Herb Chart

Posted by Darlene on 11/23/2000, 10:54 pm

Herbs are the aromatic leaves of plants. When using herbs, start with a small amount and taste before adding more. Allow about 1/4 teaspoon dried herb or a pinch of ground herb for 4 servings. Crush leaves just before adding to release its flavor, 1 teaspoon dried = about 1 tablespoon fresh. The flavor of herbs will last longer if herbs are stored in a cool, dry place in closed containers. Characteristics

Basil -- Member of the mint family. Used widely in Italian and French cooking. Fresh or dried, broken leaves or ground. Sweet and aromatic.

Bay Leaf -- Leaves of the laurel tree. Whole or broken dried leaves. Pungent and aromatic.

Chives -- Member of the onion family. Can use the entire length of long green leaves. Fresh, dried or freeze dried. Delicate onion flavor.

Dill Weed -- Known for its use in pickling. Fresh or dried. Distinctive yet mild flavor.

Marjoram -- Member of the mint family. Fresh or dried leaves or flakes. Aromatic, lightly bitter flavor with cool aftertaste. Flavor similar to oregano but milder.

Oregano -- Member of the mint family. Used in Italian. Greek and Mexican foods. Dried leaves or ground. Aromatic and pleasantly strong.

Parsley -- Fresh or dried. Fresh is readily available, adds a "freshness" when used with dried herbs and is often used as a garnish. Delicate aroma, mild in flavor.

Rosemary -- Evergreen shrub of the mint family. Fresh or dried needle-shaped leaves. Strong, tea-like aroma and bittersweet flavor.

Sage -- Member of the mint family. Leaves are silver grey when dried. Fresh, dried or rubbed (ground). Spicy aroma with pungent, slightly bitter taste.

Savory -- Also called summer savory. Member of the mint family. Leaves are small and brownish-green when dried. Leaves or ground. Pine-like almost peppery aroma.

Tarragon -- Member of the sunflower family. Fresh or dried leaves. Sweet aromatic flavor.

Thyme -- Member of the mint family. Fresh or dried leaves or ground. Fresh aroma and slightly pungent taste.

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INFUSED OILS

posted by Darlene on 11/25/2000, 10:50 am

Place herb or spice in a heavy saucepan; add one cup canola oil (canola oil has no flavor and stays liquid in the refrigerator making it perfect for infusing). Warm over low heat, stirring occasionally for 20 minutes. Cool overnight. Pour through a fine wire-mesh strainer, discarding solids. Cover and refrigerate up to two weeks. Don't use infused oils for frying. If heated, the flavor compounds can break down and become bitter. Add them at the end of cooking or in cold dishes.

* Savor them at their simplest as a dip for french bread.
* Drizzle any herb-infused oil over tomatoes.
* Toss cooked pasta or rice with any infused oil.
* Brush fish or chicken with infused oil before grilling.
* Drizzle over popcorn for a distinctive snack.

Basil Oil: Use 1 cup of chopped fresh basil.
Mint Oil: Use 1 cup of chopped fresh mint
Dill Oil: Use 1 cup of chopped fresh dill.
Oregano Oil: Use 1 cup of chopped fresh oregano.
Thyme Oil: Use 1 cup of chopped fresh thyme leaves.
Chive Oil: Use 1 cup of chopped fresh chives; reduce oil to 3/4 cup
Sage Oil: Use 1/2 cup of chopped fresh sage.
Rosemary Oil: Use 1/2 cup of chopped fresh rosemary.
Black Pepper Oil: Use 1/2 cup coarsely ground black pepper.
Ginger Oil: Place 1/3 cup of chopped fresh ginger in a heat-proof container. Heat oil, and pour over ginger.
Chile Pepper Oil: Crumble 2 dried red chile peppers. Place in a heatproof container. Heat oil. Pour over chiles

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FYI: HOW-TO'S, WHAT-TO-DO'S & ANY-HOO'S # 28

cleaning with baking soda
FYI: You can also freeze whole limes and lemons *LINK*
FYI: Yes, you can freeze whole avocados.
FYI: 10 Bizarre Home Cures That Work (or so the article says)!
FYI: 2 - Posting a Recipe Photo
FYI: 3 Lifestyle Habits to Reduce Risk of Alzheimers!
FYI: 5 Ways to Create Healthy Recipes
FYI: 5 Ways with... Aspirin
FYI: 8 Foods that Fight Fat
FYI: :zzz78 Ways to Know if You Drink TOO MUCH Coffee! *PIC*
FYI: Alcohol and Substitutions
FYI: Baking Pan Substitutions
FYI: Baking Pan Substitutions (by Volume)
FYI: Bananas
FYI: BBQ-ing Tips
FYI: Boiling the Perfect Egg :rectnt *PIC*
FYI: Brining vs. Marinating
FYI: Casserole Tips*
FYI: Cast Iron
FYI: Changing Cookie Texture
FYI: Cleaning Concoctions
FYI: Cleaning Made Easy
FYI: Cleaning Tip: Dried Blood Stain on Carpet :rectnt
FYI: Coke
FYI: Common Cooking Equivalents
FYI: Common Cooking Substitutions
FYI: Common Cooking Substitutions 2
FYI: Common Foods Poisonous to Dogs
FYI: Common Household Items Can Make Great Cleaners
FYI: Common Household Things That Can Save You Money
FYI: Convert Oven Recipes to Slow Cooker
FYI: Cooking Low-Fat Crock Pot Recipes -tips
FYI: Cooking Substitutions
FYI: Cooking Tips
FYI: Demerara and Coarse Sugar, etc info..........
FYI: Fixing Kitchen Flops
FYI: Floor Care
FYI: GARLIC - Safe Methods to Store, Preserve and Enjoy
FYI: Golden Mountain Sauce
FYI: Grills and Grilling
FYI: Helpful Hints (1A)
FYI: Helpful Hints (1B)
FYI: Helpful Hints (2A)
FYI: Helpful Hints 2
FYI: Helpful Hints 3
FYI: Helpful Hints 4
FYI: High Fiber Tips and Food List
FYI: Homemade Hand Sanitizers
FYI: Homemade Wasp Traps (& precautions)
FYI: How to Convert Recipes to Lowfat
FYI: Jello
FYI: Know Your Pork Ribs
FYI: Natural Pest Repellents & Killers
FYI: Non-Reactive Utinsils
FYI: Odd Home Remedies
FYI: Ovens and Cleaning
FYI: Pantry Paramedic
FYI: Picnics and Camping
FYI: Preserved Lemons *PIC*
FYI: Recipe Note Tips - A Firm Foundation for the Food Pyramid
FYI: Recipe Note Tips - Apples and Honey
FYI: Recipe Note Tips - Breakfast in Bed for Beginners
FYI: Recipe Note Tips - Christmas and New Year's Parties
FYI: Recipe Note Tips - Corned Beef
FYI: Recipe Note Tips - Don't Forgo the Dark Meat
FYI: Recipe Note Tips - Easter Party
FYI: Recipe Note Tips - Eat Fish for a Healthy Change
FYI: Recipe Note Tips - Extraordinary Salads Every Day
FYI: Recipe Note Tips - Fast, Fun Foods for School Days
FYI: Recipe Note Tips - Get the Scoop
FYI: Recipe Note Tips - Halloween - Fun with Tricks and Treats
FYI: Recipe Note Tips - Hard Boiled Eggs
FYI: Recipe Note Tips - Holiday Food Hits the Road
FYI: Recipe Note Tips - Host a Fiesta
FYI: Recipe Note Tips - Incorporate Fresh Produce into your Meals
FYI: Recipe Note Tips - Keep Warm this Winter
FYI: Recipe Note Tips - Kick Off Cookout Season in Style
FYI: Recipe Note Tips - Mastering the Grill
FYI: Recipe Note Tips - Mastering the Grill - Food Safety
FYI: Recipe Note Tips - Mixes in a Jar and MORE!
FYI: Recipe Note Tips - Perfect Holiday Meal
FYI: Recipe Note Tips - Planning the Perfect Picnic
FYI: Recipe Note Tips - Slow Cooking
FYI: Recipe Note Tips - Thanksgiving - 1 A Stress-free Day Starts Now!
FYI: Recipe Note Tips - Thanksgiving - 2 Simple Touches to Make it Special
FYI: Recipe Note Tips - Thanksgiving - 3 A Few Last Minute Pointers
FYI: Recipe Note Tips - Thick and Chunky Chowders
FYI: Recipe Note Tips - Tomato Tips and Squash Suggestions
FYI: Recipe Note Tips - Valentines Gifts From the Heart
FYI: Recipe Note Tips - Winter Squash in Every Way
FYI: Secrets to Baking Light....
FYI: Spice Substitutions
FYI: Stain Removal from Clothes
FYI: Storing Fresh Ginger
FYI: Surface Cleaning Tips
FYI: The 3 Secrets of the Dome *PIC*
FYI: The Healthy 100 : Tips for Healthful Eating
FYI: Tips and Hints
FYI: Tips and Hints 2
FYI: Tips and Hints 3
FYI: Tips and Hints 4
FYI: Tips on Cleaning the Bathroom
FYI: Tips to Easy Meals
FYI: To get rid of Ants...
FYI: Transitioning to a Vegetarian/Vegan Diet
FYI: Transitioning: Baking without eggs... *LINK*
FYI: Transitioning: Where do vegans get their protein? *LINK*
FYI: Turmeric On The Brain
FYI: Upgrade your beef to PRIME *LINK*
FYI: Wart Remover
FYI: Wart Remover (Banana Peel)
FYI: Wash Baseball Caps in the Dishwasher
FYI: When Thunder Roars, Go Indoors!
FYI: sıɥʇ sı looɔ ʍo= *LINK*
Re: cleaning with baking soda *LINK*
Terms & Techniques
Terms and Techniques
Tips on using Bounce & ChapStick
vinegar - coca cola- baking soda -borax tips