Kitchen Tips & Cooking Tips
including time saving ideas
Roasting for Beginners (KitchenTips)Posted 1 September, 2002 by PAF-News In the beginning, roasting was done on a turning spit over an open fire and the juices ran over the surface of the meat basting it continuously.
Nowadays most roasting takes place in the oven and offers a fast method of cooking tender portions of meat, poultry, and fish.
You want to start with an oven that's preheated at a high temperature to seal the meat thus preventing a loss of juices while at the same time caramelizing the surface.
After 10- 20 minutes, lower the temperature and continue roasting until done.
Some meats will require basting to keep from drying out while some cuts of meat like pork are fatty enough and will require no basting.
Sometimes it is necessary to bard (tie pieces of fat to the surface of) what you are cooking to help with basting.
Birds should be cooked breast down to start and then finished on the other side to allow the juices and fat to flow into the breast meat.
Make sure you have a roasting pan that is the correct size for what you are cooking. Too big.... and the food may burn, too small and your roast may stick to the sides of the pan. Too shallow... and your oven will be a mess, too deep.....your food will steam, not roast.
Tips when cooking beans (KitchenTips)Posted 24 July, 2002 by PAF-News Submitted by: John T. Moore
When cooking beans, any additional ingredients, such as acidic substances, such as lemon juice, vinegar, tomatoes, ketchup or wine, should be added at the end of the cooking time, since acid makes the beans firm.
You could add a packet of seasoning after the beans are tender, as adding it too soon can inhibit the cooking process.
How to make Chocolate Bags (KitchenTips)Posted 25 March, 2002 by PAF-News Article submitted by AC Bouquet
Have you ever looked for an elegant dessert to present at an important party? How often have you searched and searched for a simple, yet expensive looking gift to give to a special friend? Have you ever had to prepare for a wedding, but wondered what you could do to make the wedding stand out above all the rest?
Well, now you can make your own chocolate bags. Gourmet chocolate bags are sold for as much as $30 per bag, empty and plain! Some of the finest chefs offer chocolate bags as a dessert container or fine chocolate gift. Now YOU can put your guests, friends, and co-workers at awe with this simple, yet elegant idea!
Supplies Needed:
* Chocolate Chips
* Glass Bowl
* Stirring Spoon
* Rubber Spatula
* Scissors
* Tape
* Coffee been bag (found at the grocery stores when purchasing beans) with plastic (preferred) or wax paper lining
* Refrigerator or freezer (optional)
Pour your chocolate chips in the glass Bowl. Put the bowl in a microwave and heat for 3 minutes on high, stirring every 20-25 seconds. Heat until chocolate chips have completely melted and the chocolate is smooth.
Take the coffee been bag and cut to desired height - about 4" high. The taller the bag, the more difficult it is to make the chocolate bag.
Once cut, take two pieces of scotch tape and tape the lining to the outside of the coffee bag. This will keep the lining from sliding from the weight of the chocolate, and will help keep the bag open a little.
Next, scoop some chocolate onto the rubber spatula. Take the spatula and coat the inside bottom of the bag with chocolate, taking care to fill in the corners as much as possible. Next, coat all four sides of the bag, all the way to the top. Again, take care to get chocolate in the corners of the bag. This will help the outside of the bag look smooth (no gaps or bubbles) and will let the bag be leak-proof if you choose to fill it with mousse or ice cream which may melt.
Once this first coat is applied, you may either let the bag sit at room temperature for several minutes until it hardens, or put it in the freezer (about 5-10 minutes).
Once hard, take the chocolate bag and apply another coat of chocolate. However, this time, put the bag up to a light. The purpose of this is to see if there is any light coming through the chocolate. If you can see light coming through the chocolate, that area either has no chocolate ( a hole), or is so thin that it may break once you tear the paper off the chocolate. Wherever you see a light spot, coat with chocolate. Also, add a second layer of chocolate to the base of the bag to make it sturdy. When done, let it cool again until hard.
Finally, carefully tear the coffee bag from around the chocolate. Viola! A fine, gourmet chocolate bag!
**If you would like to make the chocolate bag even more impressive, you may melt other varieties of chocolate (white, dark, colored, etc) chips. Add a couple tablespoons of melted shortening to the chocolate to thin the mixture. Then, drizzle the chocolate lightly over the outside of the bag to give it a gourmet drizzle effect.
Cooking a perfect Risotto (KitchenTips)Posted 20 March, 2002 by PAF-News Follow the steps below for a perfect Italian style risotto.
The ingredients for risotto vary from recipe to recipe but the basic ones are:
4-6 cups HOT vegetable/chicken/pork/beef stock (broth)
3 tbsp butter
1 cup minced onion
2 cups Arborio, Vialone Nano, or Carnaroli rice
1/2 cup grated Parmigiano Reggiano cheese
Steps:
1. Heat a heavy duty saucepan on LOW and melt 2 tablespoons butter.
2. Add the minced onions to the pan. Cook for about 10 minutes until the onions are translucent.
3. Add the rice to cooked onions, stirring with a wooden spoon. Cook for approximately 2 minutes. It is important that you do not rinse the rice before cooking as rinsing will remove the starch that gives risotto its creamy texture. Frying the rice with the onions means that grains will be coated with liquid-resistant fats which will prevent them from quickly absorbing the cooking liquid.
4. Add enough HOT stock to cover the rice. Stir with a wooden spoon. The liquid must be hot to keep the temperature in the pot constant without interrupting the cooking process. It acts as a melding agent - by releasing the rice's starch.
5. Bring mixture to a gentle boil, stirring frequently. As liquid evaporates, add more. The ratio of rice to stock is approximately 1 to 3, but the amount might vary. The liquid should be added in small amounts, ½ to 1 cup at a time, until the desired consistency is reached.
6. The rice will roughly double in volume when cooked.
Begin tasting the rice after 15 minutes of cooking. Continue testing until the texture is al dente.
A properly cooked risotto is creamy (what Italians refer to as "ben mantecato"), not soupy. The grains of rice should remain "al dente" or slightly resilient to the bite.
7. When the rice is cooked, stir in the remaining butter and the cheese, remove from heat and serve immediately.
Serving immediately produces the best results - before the rice absorbs additional moisture causing a gummy texture.
A different way to Roast Meat (KitchenTips)Posted 20 March, 2002 by PAF-News Simply peel 2 large onions, slice in half, arrange in a greased oven dish and place the meat on top. Roast as usual.
Roasting this way, ensures the meat doesn't touch the bottom of the baking dish and most fat from the meat is drained, but it also flavours the onions, which can be served as a delicious garnish.
Usefull Tips For Cooking with Cheese (KitchenTips)Posted 7 February, 2002 by PAF-News I love cooking with cheese because it adds instant flavour and creaminess to so many dishes... If you are into cheese big time as well, these usefull tips may come handy:
A. To keep cheese from becoming tough and stringy, cook it at low temperatures and always add the cheese at the end of the cooking time.
B. Cheese melts and blends better if you shred it or cut it into small pieces.
C. To shred cheese with soft texture, use a grater with large holes, or finely chop it.
D. Lower-fat cheeses don't melt well.
E. When grilling/baking cheese-topped dishes, keep a close eye on them, because the cheese melts fast.
F. Cheese microwaves well, but use lower power settings.
How to Steam Vegetables (KitchenTips)Posted 26 January, 2002 by PAF-News Don't have a steamer? Don't worry! All you need is a large pot or pan with a lid. The key to successful steaming is cutting the vegetables into equal-sized pieces. If you do so, all the vegetables will be cooked at the same time.
a. Chop the vegetables, throw them in the pot/pan with a little bit of water (for example, if you're steaming a head of broccoli florets, you'll need about 4-5 tablespoons of water).
b. Adjust the heat to medium or medium-high, until the water boils gently on the bottom of your pan.
c. Cover the pan with the lid so that steam will build up inside, and check occasionally to make sure the water doesn't boil away completely (add water if necessary).
d. The vegetables are done when they're tender enough to fork easily, but not so tender that they're mushy.
Roasting Peppers (KitchenTips)Posted 26 January, 2002 by PAF-News Roasted peppers make a great addition to salads, omellets, pizzas, pasta dishes and sandwiches. Roasted peppers are also brilliant on their own. Add a drizzle of extra virgin olive oil, a dash of balsamic vinegar, a crushed garlic clove, a little salt and pepper, and you have an appetizer that will endear guests no matter what the occasion.
There are a few ways to roast peppers: over a gas burner, and under your oven's grill.
Please note: peppers need frequent turning until they blister and char - if any section of the pepper becomes coated with white ash, you're over-roasting.
Turn gas burner on HIGH and arrange peppers directly over flame.
Roast peppers until blistered and charred, turning frequently with tongs. Place peppers in pan, cover for 10-15 min until cool. The steam will help loosen the skin. Peel away charred skin. Slit pepper in half with paring knife and scrape away seeds.
Use as called for in recipes or store in a tightly sealed container in the refrigerator or freezer.
Selecting and Storing Lamb (KitchenTips)Posted 10 January, 2002 by PAF-News Selecting Lamb
Look for meat with a fresh pinky red colour and a layer of fat which is creamy white in colour. As lamb has quite a high fat content overall it is best to avoid cuts with too much excess fat, but none means that the flavours won't come out as well in your cooked dish.
Storing Lamb
Store lamb at temperatures between 1 and 5C. If stored at room temperature, bacteria that cause food poisoning will rapidly multiply. Small cuts of lamb, such as chops and joints, can be kept in the freezer for up to three months; large joints, such as legs, for up to six months. Remember to wrap meat well to prevent freezer burn.
Diet Tip
You can reduce the fat in lamb by trimming the excess before cooking. Use grilling rather than frying. Lean cuts, such as chops or a well-trimmed neck fillet are ideal for grilling.
Turn Any Food Into Something Special (KitchenTips)Posted 3 January, 2002 by PAF-News Sprinkle fruit-flavoured gelatin powder over vanilla pudding to give it a pretty look and added flavour!
Freeze leftover coffee and tea in ice cube trays. Use cubes to cool down complimentary iced beverages without diluting them.
Make a plain coffee cake special by topping with your favourite preserves and grill until the topping bubbles.
Stir 1 or 2 teaspoons of mint jelly into iced tea for a refreshing twist.
Make ice cubes festive for a party by freezing sprigs of mint, maraschino cherries, lemon or orange peel in them.
Freeze some of the party punch in a ring mold, then float it in the punch bowl. This way the ice won't water down the punch.
For a taste treat and extra light pancakes, try substituting apple cider for the milk called for in the recipe for pancakes.
For a delightful change, serve your hot or iced drinks with citrus sugar. Bury strips of lemon and/or orange zest in granulated sugar to for a week or so to give the sugar a delicate citrus taste.
Add a little soda water to your favourite fruit juice to add a bubbly sparkle and to make the fruit juice calories go further!
Make plain brownies special by melting a few of your favourite candy bars, along with a splash of milk, in the microwave. Use the melted chocolate mixture to top the brownies.
Mash about 6 garlic cloves into a 1/2 cup butter, add chopped chives or parsley. Form into logs, wrap in plastic, and freeze. Slice as needed to melt onto meats, vegetables or use as a spread.
Flavoured oils give extraordinary lift to many dishes. Drizzle basil-flavoured oil over sliced tomatoes and mozzarella. Use roasted garlic-flavoured oil to perk up ordinary fried potatoes.
Add a finishing touch to desserts by garnishing with an ingredient used in the recipe, such as lemon slices on a lemon pie, peanuts on a peanut butter pie or chocolate curls on a chocolate pie or cake.
Storing Fresh, Frozen or Cooked Meat Safe (KitchenTips)Posted 1 January, 2002 by PAF-News So, what do you do when you get home from the supermarket?
Do you stuff everything into the fridge or do you think ahead and freeze the foods you won't be able to eat by the best before date? Or perhaps, you just leave the shopping bags on top of your worktops for few hours before you start thinking what to freeze and what to eat fresh?
When you bring fresh, cooked or frozen meat home from the supermarket it is important to follow the storage instructions on the label. Storing meat at the correct temperature and using it by the specified date prevents spoilage and the chance of food poisoning.
All raw and cooked meat is highly perishable, so it should refrigerated at a temperature between 0ºC (32ºF) and 4ºC (39ºF), or kept in the freezer at -18ºC (0ºF) or colder. If meat is left at 7ºC (44.4ºF), for example, the bacteria causing food poisoning multiply rapidly.
Bacteria begin multiplying when meat is left out of the fridge for two hours or longer, which is why it is a good idea to take your shopping straight home and into the fridge or if you plan on stopping somewhere enroute from the supermarket, you could use a cool bag.
All pre-packaged meat, including poultry, should be left in its wrapping until you are ready to cook. Loose pieces of meat should be covered loosely to allow air to circulate and keep the surface dry, inhibiting bacterial growth. Any meat that will not be used within a few days should be frozen as soon as possible.
Tips on Preparing Your Christmas Turkey (KitchenTips)Posted 19 December, 2001 by PAF-News Preparing your turkey for the oven is easy with this step-by-step guide:
A. Prepare the stuffing in advance.
B. Remove the turkey from it's packaging, removing any giblets from the cavity inside.
C. Stuff your turkey to keep it moist while cooking and to give it a yummy flavour.
D. Only stuff the neck cavity of the turkey - never the body cavity as the temperature inside never gets hot enough to cook the stuffing.
E. For the the body cavity you could use a sliced onion, lemon or orange and fresh herbs to infuse the meat with addition flavours.
F. Stuff the neck cavity and tuck the flap of skin over the cavity entry, securing with a small skewer.
G. Before cooking, season the turkey with salt and freshly ground pepper, and smear the skin with butter.
H. Place the turkey, breast side down in a roasting tin to cook. This way the turkey will baste itself and the meat will remain moist.
J. If you are using foil, cover loosely and remove the foil for the last 20 minutes of cooking time, to allow the turkey to brown.
I. Alternatively, you can cover your turkey with streaky bacon, which will not only protect the meat from burning, but will also keep it moist and add that irresistable bacon flavour too.
Wooden or Plastic ... some myths on chopping boards (KitchenTips)Posted 12 December, 2001 by PAF-News I have always opted for a wooden chopping board, simply for esthetic reasons, but at some point I was rather concered about germs that may remain in the wood. The reason for this was perhaps the fact that new plastic cutting boards were advertised on TV, trying to convince everyone that plastic was better because it is non-porous.
Then I started reading and investigating and surprisingly enough, a wooden board is no harm to you. Wood cutting boards are actually better not only for your knifes but hygene too ...
Myth 1 - wooden boards are so porous that harmful organisms such as salmonella, e-coli and listeria soak in, are hard to remove, and easily contaminate other foods placed upon it later.
Myth 2 -plastic, because it is not porous, can be more easily and safely cleaned.
The fact is that although everyone believed those myths are true, including health officials, no one actually tested them until 1993.
I read that Microbiologists at the University of Wisconsin's Food Research Institute contaminated wooden cutting boards and plastic ones with all bacteria that cause food poisoning.
What happened?
Without washing or touching the boards, the bacteria on the wooden board died off in three minutes. On the plastic board the bacteria not only remained but actually multiplied overnight.
It seems wood has a natural bacteria-killing property, which plastic does not.
Anyway, this doesn't mean you have to rush off to the shop to buy a wooden chopping board. As long as you wash the plastic with anti-bacterial cleaner, you are pretty safe :-)
Artichokes ... How do you cook them? (KitchenTips)Posted 25 November, 2001 by PAF-News Some Facts First
The artichoke is native to the Mediterranean. The artichoke vegetable that we eat is actually the flower bud from a large plant, which apparently can grow to rather large - 2m in diameter and 1.5m in height. The most common type of artichoke that is sold in grocery stores is the Green Globe artichoke.
Artichokes can be somewhat expensive because of the intense labour necessary to harvest them. Each bud must be harvested by hand, and it can take up to two years for a plant to begin producing buds.
So...How do you cook them?
Many people feel a bit lost when it comes to artichokes and don't quite know what to do with them. However, there are some simple ways to prepare this fine vegetable, which has a delicate, slightly nutty flavour and weird appearance. Many people eat the leaves as well as the succulent heart, sometimes only the "choke" is served, topped with a variety of sauces.
Get it Ready - Handy Tips
With a sharp knife, cut off the stem at the bottom, leaving about 1 cm, so the artichoke can rest firmly on its base. Make sure to pull off any small or coarse leaves at the base.
Then use scissors to snip off the thorny tip from each leaf.
Cut about 2 cm off the top of the artichoke, leaving a flat top.
Rinse the artichoke under cold, running water. Gently spread the leaves apart to make sure they are well cleaned.
Carefully spread the centermost leaves using your fingers, and pull out the little cone of purplish leaves in the center. Scrape out the hairy "choke" with a small spoon, leaving only the meaty heart. Sprinkle the exposed bottom with several drops of lemon juice to prevent discoloring, and press the outer leaves of the artichoke back into their original shape.
Note: You can also remove the hairy choke after cooking, but the artichoke is more likely to be damaged as it has become very tender from cooking.
Cooking and Serving
Put the artichoke in a saucepan large enough to hold them without allowing them to tip over, and add cold water to cover them.
Bring to boil, then reduce heat and allow to simmer for about 15-40 minutes (depending on size and freshness) until artichoke is tender. When theleaves are easily pulled off, and the choke in the middle is tender when pierced with a fork, you can be sure, it is ready.
Drain them carefully upside down, and then serve hot with garlic mayonnaise or melted butter. Or drizzle olive oil and lemon juice all over them.
Of course, you can use your imagination and serve with any sauce you like.
Source: PAF Visitor
Oyster Buying and Storing Tips (KitchenTips)Posted 17 November, 2001 by PAF-News Buying Oysters
When buying live oysters, make sure they’re still alive. The shell should either be closed tightly or should close readily after being tapped.
If you open an oyster and the meat is dried out, throw it away.
Don’t buy oysters with broken or damaged shells.
Oyster meats should be plump and have a fresh, mild, saltwater odour.
Oyster meats are usually tan and creamy, but the colour can vary. Green and reddish pigmentation is harmless,the colours disappear during cooking. If the meat has a pink colour, it indicates the presence of yeast. Throw it away.
Fresh shucked oyster meats should be packed in their own juices which should be clear.
Storing Oysters
Store live oysters cupside down (flat side up) to keep them in their own liquor.
Live oysters should be stored between 34 and 40 degrees F. At this temperature, they will stay alive for at least 7 to 10 days after they’re taken out of water.
Live oysters need to breathe. Never store them in airtight bags or containers.
Keep live oysters away from fresh water - it will kill them.
Stored properly, fresh oyster meats will stay in good condition up to two weeks after they’re shucked.
Frozen oysters on the half shell and meats should always be thawed slowly under refrigeration (24 hours is ideal).
Source: Oyster Lover
Choosing a Good Head of Garlic (KitchenTips)Posted 11 November, 2001 by PAF-News Selection
At the market, look for garlic with a very firm head.
Avoid bulbs that are dried out or have soft spots or mold.
Green shoots in a bulb are a sign of internal growth in the clove; it's an indication of old garlic.
And as with other produce, bigger doesn't necessarily mean better. Varieties vary in size, and many people find that a smaller bulb of garlic has more flavour than a larger one.
Storage
Store garlic in a cool, dry place.
For just a few heads, a ventilated ceramic container or garlic keeper is perfect.
If you buy a large amount of garlic, hang it in a mesh sack in your basement or garage-- as long as it's cool and dry there.
Never store garlic in a plastic bag, and keep it out of the fridge, unless you have a low-humidity drawer.
Ham Facts (KitchenTips)Posted 7 November, 2001 by PAF-News Did you know ...?
The word ham comes from the Old English hamm. George A. Hormel & Company pioneered canned hams in America in 1926. Country ham is first mentioned in print in 1944, referring to a method of curing and smoking done in the rural sections of Virginia, Georgia, Tennessee, Kentucky, Vermont and other nearby states. The term now refers to a style, rather than location.
Varieties
There are many varieties of ham, including the expensive Smithfield and Westphalian hams.
Canned hams are the least expensive.
Fully-cooked brine-cured hams are generally what you find in the meat cases at the market, and if smoked, they are lightly-smoked.
Smoked hams are more flavourful. The smoking process affects not only the flavor, but also aids in aging. The longer aged, the more flavourful the ham. Some are aged up to two years, resulting in a hefty price-tag attached.
Fresh ham should have a well-marbled lean section, with a firm white layer of fat. Young pork will have a grayish-pink color while older pork will be rosy. Cured hams should be firm and plump, rosy pink with a fine grain to the meat.
Read labels carefully on canned hams. Some require refrigeration, even before opening. Those that do generally have a better flavour and texture than canned hams which can be stored at room temperature.
To bake uncooked ham, remove any skin, trimming to 1/4-inch of fat. Let ham stand at room temperature for 1-1/2 to 2 hours before cooking. Preheat oven to 325 degrees F. Place ham on a rack in a shallow roasting pan, fat side up or cut side down. Bake until thermometer reads 160 degrees F. Let rest 15 to 20 minutes before carving. For ready-to-eat and canned hams, use same method but cook only until internal temperature reaches 130 degrees F. about 8 to 10 minutes per pound.
Fresh ham can be stored in the refrigerator up to five days before cooking. Cured ham should be refrigerated in the original packaging for up to a week. All ham should be refrigerated after cooking or opening of the can, and used within five days.
Herbs & Foods Tips (KitchenTips)Posted 20 October, 2001 by PAF-News Sometimes wondering which herb goes best with certain foods?
Here’s a handy guide that will help match foods with the herbs that best complement their natural flavours.
Beef
Basil, bay, caraway, coriander, cumin, dill, marigold, marjoram, mint, sage, savories, tarragon and thyme (no rosemary)
Pork
Anise, basil, bergamot, chervil, coriander, cumin, dill, fennel, lemon balm, mint, marjoram, rosemary, sage, savories, tarragon and thyme.
Lamb
Mint, basil, bay, caraway, coriander, cumin, dill, lemon balm, hyssop, marjoram, rosemary, sage, savories or thyme.
Poultry
Chicken: basil or bay is always good; also caraway, coriander, cumin, dill, lemon balm, marigold, marjoram, mint, rosemary and tarragon; for both sage and savories. Turkey: thyme
Fish & Shellfish
Anise, basil, caraway, chives, coriander, dill, fennel, hyssop, lemon balm (excellent), marigold, marjoram, mint, parsley, rosemary, sage, savories, tarragon; shellfish and fish, rosemary, and thyme.
Breads & Cakes
Coriander, cumin, caraway, dill, marigold and marjoram, anise, fennel, lovage and rosemary.
Goose
Sage
Duck
Dill, mint, hyssop, rosemary, sage, savories, tarragon.
Eggs
Chives, dill, anise, basil, chervil, coriander, cumin, lemon balm, lovage, marjoram, mint, parsley, rosemary, sage, savories, tarragon or thyme.
Liver
Coriander, sage or tarragon.
Salads
Anise, basil, bergamot, borage, caraway, catmint, chervil, chickweed, chives, comfrey, coriander, cumin, dandelion, dill, elder, hyssop, lemon balm, marigold, mint, parsley, salad burnet, roses, sweet cicely, tarragon and thyme.
Soups
Anise, borage, chickweed, caraway, chives, cumin, dill, fennel, hyssop, lemon balm, lovage, marigold, marjoram, mint, salad burnet, stinging nettles, savories, tarragon, thyme.
For more information on herbs, please visit the Herbs & Spices Guide.
Stop the tears when chopping onions (KitchenTips)Posted 9 October, 2001 by PAF-News To reduce the tears when peeling or slicing onions, chill them first.
Alternatively, cut off the top but leave the root on.
The root contains the largest amounts of sulphuric compounds, which cause tears when the onion is cut. Remove the root prior to cooking or eating.
Interested in Home Canning? (KitchenTips)Posted 24 September, 2001 by PAF-News Why can at home?
All foods in their natural state contain microorganisms, such as molds, yeasts and bacteria as well as enzymes. Food spoils when enzyme, mold, yeast and bacteria growth is not controlled. Proper, safe home canning procedures control the growth of spoilage microorganisms, allowing us to keep food beyond its normal storage period.
Home canning is not complicated, and for people in Bulgaria where I come from, it is one of the autumn tasks. If you grow your own vegetables, fruits etc, but have not got a freezer or enough space to store frozen vegetables, or simply hate buying cans from the supermarket, your only other choice is to can what you can. May mum's favourite is roasted peppers, which will keep up to 1 year. When you need them, they are there ready - roasted and already peeled. If you wish to obtain a recipe for that, please let me know by clicking here.
You can of course can many different foods, including cooked meals. It is a simple procedure of applying heat to food in a closed jar in order to interrupt the natural decaying that would otherwise take place. It requires “processing” or “heat processing” foods according to up-to-date, tested home canning guidelines.
After processing and upon cooling, a vacuum is formed and the lid seals onto the jar. This ensures that home canned foods will be free of spoilage when the jars are stored properly and remain vacuum-sealed. This seal prevents other microorganisms from entering and recontaminating the food. If the seal is intact, the cap of the jar should not pop when pressed. So, after you are finished it is a good idea to check all the jars and make sure they are sealed, the ones which are not, you are best eating quick.
For more info on home canning, you can visit HomeCanning.com
|
All in this category:
1 September, 2002 Roasting for Beginners
24 July, 2002 Tips when cooking beans
25 March, 2002 How to make Chocolate Bags
20 March, 2002 Cooking a perfect Risotto
20 March, 2002 A different way to Roast Meat
7 February, 2002 Usefull Tips For Cooking with Cheese
26 January, 2002 How to Steam Vegetables
26 January, 2002 Roasting Peppers
10 January, 2002 Selecting and Storing Lamb
3 January, 2002 Turn Any Food Into Something Special
1 January, 2002 Storing Fresh, Frozen or Cooked Meat Safe
19 December, 2001 Tips on Preparing Your Christmas Turkey
12 December, 2001 Wooden or Plastic ... some myths on chopping boards
25 November, 2001 Artichokes ... How do you cook them?
17 November, 2001 Oyster Buying and Storing Tips
11 November, 2001 Choosing a Good Head of Garlic
7 November, 2001 Ham Facts
20 October, 2001 Herbs & Foods Tips
9 October, 2001 Stop the tears when chopping onions
24 September, 2001 Interested in Home Canning?
13 September, 2001 Save Money in your ... Kitchen
6 September, 2001 Get Fruity ... Raspberries
13 August, 2001 Crushing Peppercorns
30 July, 2001 Roasting Garlic
29 July, 2001 Egg Tips and Ideas
18 July, 2001 Garlic Butter in a Squeeze
18 July, 2001 Drying Salad and Greens
17 July, 2001 Storing Fresh Parsley
12 July, 2001 Ice Cream Tips
10 July, 2001 Shrimp and Seafood Tips
5 July, 2001 Using Grains in your Cooking
4 July, 2001 Polenta
1 July, 2001 AVOCADO
1 July, 2001 Which Herb for which meal?
30 May, 2001 Love Potatoes
29 May, 2001 Perfect Mushrooms
29 May, 2001 What do you think of tomatos?
29 May, 2001 Grilling/BBQ Safety Tips
29 May, 2001 You can do so much with pasta
27 May, 2001 Chicken Roast
27 May, 2001 Roasting Tip
27 May, 2001 Salty Sauce Remedy
27 May, 2001 Tip on Buying Meat
27 May, 2001 Salads
27 May, 2001 Brown Sugar
27 May, 2001 Sprouts
27 May, 2001 Shelling Eggs
27 May, 2001 Using Olive Oil
27 May, 2001 Bread Crumbs
27 May, 2001 How to peel Garlic the easy way
27 May, 2001 Smells
25 May, 2001 Bean Looking For Variety?
25 May, 2001 Tasty Food Without Salt
25 May, 2001 Potatoes - Don't Skin Me!
25 May, 2001 Toasted spices bring out flavour
Email this page to a friend
Have a great tip
you want to share? Submit it here!
Articles Categories:
 Kitchen
Tips
Food
Articles
Food
News
Diets
Healthy
Living
PAF's Recipe Book:
BBQ
Recipes
Bulgarian
Cuisine
Finger
Food
Guest
Recipes
Fish
& SeaFood
Salads
& Starters
|
