Cookbook

FYI: Cooking Tips

Cooking Cabbage
Posted By: Chef Steve Date: Tuesday, 6 June 2000, at 4:33 a.m.

Put half a lemon in the water when cooking cabbage to keep the smell from filling the kitchen. Overcooking makes the smell worse too, so keep it crisp. To reduce the strong odor that results from cooking cabbage, just drop a whole walnut into the cooking liquid.

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Extra buttermilk

Posted By: Nellie Date: Monday, 29 January 2001, at 3:52 p.m.

You can portion it out into cups or whatever amount you think you will use and freeze it.

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GREASE RELIEF

Posted By: sugarbear Date: Wednesday, 29 March 2000, at 11:42 a.m.

A special tip from treasured member, Judy Brown - Ever have grease splash on your clothes while frying?? Put some bath powder on the stain, wrap it up and put it away for a few days. Shake off powder and wash as normal - Gone! I even did this one time when a baby carried a french fry into the living room and got grease on the couch. Put the powder on and laid a towel over it for several days, and tried not to look. (ha) And after several days...vacuumed it off - Gone!

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Making Chicken Or Meat Stocks

Posted By: Chef Steve Date: Saturday, 26 August 2000, at 4:15 a.m.

Meat or chicken pieces used for stock should first be roasted in the oven until very brown. Then combine them with the vegetables and cold water in a stockpot. Strain stock before using. (If making chicken soup do not brown the bones.) Any stock can be easily made into a defatted stock. Simply refrigerate the stock in a large bowl overnight. When the stock has jelled, then remove all the solidified fat from the surface. Pour stock over ice cubes to remove any remaining fat. The remaining stock will be useful in any reduced-calorie recipe. The jelled fat can be saved to make a roux. Roux: Equal parts of flour and fat (butter, oil, or meat drippings), slowly cooked over low heat. Used to thicken mixtures such as soups and sauces.

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Sausage Links

Posted By: Chef Steve Date: Saturday, 29 July 2000, at 8:53 a.m.

Boil sausage links about 8 minutes before frying or baking them and they will shrink less and not break at all also more grease will come out of them. Plus it also cuts down on the cooking time. Breakfast links take less time to boil. I prefer to bake sausage links after boiling so that you don't have to stand there and watch them cook.

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Dip Tip

Posted By: Chef Steve Date: Friday, 18 August 2000, at 7:05 a.m.

Use green, red, yellow, or purple peppers with the tops cut off and seeds removed as dip dishes. This leaves fewer dishes to wash later, and the pepper can be eaten. Try also using heads of green or purple cabbage also.

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Rice Tip

Posted By: Chef Steve Date: Saturday, 19 August 2000, at 10:13 a.m.

A few drops of lemon juice added to simmering rice will keep the grains seperate.

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Water Saut*ing

Posted By: Chef Steve Date: Monday, 21 August 2000, at 8:10 a.m.

Water Saut*ing (not to many people use or know of this method) Carrots, potatoes, broccoli and other "meaty" vegetables can be water saut*ed as a quick and flavorful change to boiling and steaming. Water saut*ing first uses steam to soften the vegetable and then direct heat and oil to brown it. Place a non-stick saut* pan over a medium flame. Add a sliced clove of garlic, some red pepper flakes, a few tablespoons of olive oil, and enough water to submerge the garlic. Let the mixture boil until it totally evaporates, and the garlic and pepper begin to saut* in the oil. A mild garlic and pepper flavor remains in the oil and coating the pan. Then, add the vegetables, sliced carrots for instance, and enough water to partially submerge them. Bring the pan back to a boil, and cover and simmer for a three to five minutes. The steam will make the carrots tender. Remove the lid and turn up the heat to let the water evaporate. The tender carrots will begin to saut* in the oil. Saut* until slightly caramelized. The mild garlic and red pepper will enhance the flavor of the beautifully browned and slightly crisp carrots. Be creative by trying other vegetable and seasoning combinations.

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Storing Leftovers

Posted By: Chef Steve Date: Tuesday, 22 August 2000, at 7:05 a.m.

Storing leftovers should be done properly, since anything less could make you sick. Warm food is a breeding ground for harmful bacteria. Normally you cook and serve food before any harmful growth occurs, but what about leftovers? Safe storage means proper temperatures and proper containers. Refrigeration is necessary, but must be implemented correctly for a number of reasons. First, refrigeration does not stop bacterial growth; it only slows it. Second, the refrigerator is for keeping things cold, not making warm things cold. Bacterial growth is rapid between 40 and 140 degrees so if you put warm food into the refrigerator, the bacteria will continue a rapid growth, and the food's warmth will raise the temperature of the refrigerator. Thick foods, such as stuffing, beans, and stews have a long cooling time unless they are spread out in a shallow pan, you may have to use a couple of them. So on Thanksgiving, do not leave the stuffing in the bird when you refrigerate it. Soups are another fertile breeding ground for bacteria. Soup should be chilled in a metal container in an ice bath before storing. You can pour the soup into plastic containers after it is cool. Air tight containers will prevent drying, and flavors from spreading to other food. Label and date leftovers. They have a limited life; so don't guess what they are or how old they are. Thanksgiving time is when the most reported cases of food poisoning occurs in the home. Being in the restaurant business, this was my top concern of giving someone food poisoning.

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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.
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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
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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
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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
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FYI: Recipe Note Tips - Mastering the Grill
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FYI: Recipe Note Tips - Mixes in a Jar and MORE!
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FYI: Recipe Note Tips - Planning the Perfect Picnic
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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)
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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