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Sunday, April 17, 2011

How To ...

Deglaze a Pan: Adding cream to a hot skillet to scrape up browned bits of meat is known as “deglazing” the pan. 
Hard-Cook an Egg: Puncture the large end of the egg with a small pin. Cover with cold water in a saucepan. Add a small amount of white vinegar or a dash of salt. Bring to a boil and immediately remove pot from heat, allowing eggs to stand 20 min., as water temperature gradually drops. Chill in ice water bath. Peel eggs when completely cold.   
Make Cinnamon-Sugar: Shake 2 tbsp. granulated sugar and 2 tsp. ground cinnamon together in a small covered jar until well mixed. 
Make Simple Syrup (for Beverages): Add 2 c. granulated sugar in 1 c. boiling water until completely dissolved. Remove pan from heat and allow to cool to room temperature. Bottle, label, and refrigerate.

Make Tomato Sauce: Slice a tomato in half, grating into a bowl. Discard skins. 
Toast Nuts and Seeds: Spread on cookie sheet at 350 deg. F. for 5 min., or stir frequently in a small, ungreased skillet over medium heat for about 2 min., being careful they don’t over-brown or burn. Toast very thin nuts such as flaked almonds for only 3-to-5 min.

Use Papaya Seeds: To dry papaya seeds for future use, separate them from the fruit, removing the last bits of fruit by rinsing them well in a strainer. Place on paper toweling to let fully dry in the sun or at room temperature. When no moisture remains, label and store them in a cool place in an air-tight container. For an excellent description of their many uses, see http://chowhound.chow.com/topics/282617 

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