ALL ABOUT APPLES
An apple a day:
Calories: 80
Carbohydrates:18 grams
Fat: 0
Fiber: 5 grams
Cholesterol: 0
Sodium: 0
Potassium: 170 milligrams
Just remember when you are cooking with apples that:
3 medium apples=1 lb of apples=3 cups of diced apples=2 3/4 cups sliced
apples
1 lb of apples=4 small apples=3 medium apples=2 large apples=1 1/2 cups
of applesauce
6 to 8 medium apples=a nine inch pie
TIPS ON USING APPLE JUICE:
Use apple juice or cider to glaze turkey, ham, or chicken
Poach fish fillets in apple juice or cider
Mix sour cream and apple juice with chopped herbs to make dip for raw
vegetables
Use apple juice instead of liquid in recipes for corn muffins,
biscuits, breads, rolls, pancakes, waffles, and omelets
GREAT TASTING APPLES:
FUJI-sweet,crisp all purpose apple
GALA-light texture, sweet,great for eating fresh(my personal favorite)
GINGER GOLD-sweet yet tart, crisp and juicy all purpose apple
GOLDEN DELICIOUS-sweet and mellow, excellent for all uses
GRANNY SMITH-tart, crisp excellent for all purpose
JONATHAN-moderately tart all purpose apple
RED DELICIOUS-tender and juicy, best for eating out of hand
ROME-firm, slightly tart, excellent for baking
STAYMAN-firm, mildly tart all purpose apple
WINESAP-firm, tart, juicy, holds shape when cooked
YORK-tart, crisp, great for cooking or eating
GALA-heart-shaped, distinctive yellow-orange skin with red striping.
A crisp, sweet taste that can't be beat. Gala is the perfect
take-along snack -- any time of day. Great in salads.
BEAN COOKING TIPS
Salting the cooking liquid for dried peas and beans tends to
slow cooking and toughen the beans. Salt should be added after
they're cooked.
When using dried beans in the crockpot, cook until tender
before adding other ingredients. You may cook in plain water
overnight (about 6 to 8 hours) on low, then drain and add
recipe ingredients in the morning. Follow package directions
for water amount.
Simmer, don't boil. Boiling can cause the liquid to overflow,
and can cause the beans to break apart and the skins to break
off.
For softer beans, cover the cooking pot.
Test doneness by tasting. They should feel smooth yet firm and
not mushy. Or, gently squeeze a bean between thumb and index
finger - if the middle is still rather hard, cook them longer.
To reduce the risk of flatulence, change the water two times
or more during the soaking process and once after the beans
have simmered for 30 minutes.
As soon as beans have cooked, drain the liquid to prevent
further cooking (unless the liquid is part of the dish).
Refrigerate leftover beans for up to 5 days to be used in
salads, soups, etc..
Dry bean yields: 1 pound = about 2 1/2 cups uncooked; 5 1/2 to
6 1/2 cups cooked.
CARVING A TURKEY
Let it Sit
Once the bird is removed from the oven, it should stand for 20 to 35 minutes,
depending on its size. This gives the juices a chance to soak into the flesh,
allowing for succulent cuts of meat. Before you begin carving, have a warm
serving platter ready and waiting for all the juicy white and dark meat you'll
soon be slicing and digging into.
Remove the Legs
Arrange the turkey, breast side up, on a cutting board. Steady the turkey with a
carving fork. Using a sharp knife, slice through the meat between the breast and
the leg. Next, using a large knife as an aid, press the thigh outward to find
the hip joint. Slice down through the joint and remove the leg. Cut between the
thigh bone and drumstick bone to divide the leg into one thigh piece and one
drumstick. To carve the drumstick, steady it with a carving fork and cut a thick
slice of meat from one side, along the bone. Next, turn the drumstick over so
that the cut side faces down. Cut off another thick slice of meat. Repeat,
turning the drumstick onto a flat side and cutting off meat, carving a total of
four thick slices. To slice the thigh, place it flat side down on a cutting
board. Steady the thigh with a carving fork. With a knife, cut parallel to the
bone and slice off the meat. Be sure to place all the cuts on the warmed serving
platter as you work.
Remove the Wings
Before you carve the breast, the wings must be removed. Slice diagonally down
through the edge of the breast toward the wing. Using a knife as an aid, press
the wing out to find the shoulder joint; cut through the joint and remove the
wing. Place the wing on the serving platter as is.
Carve the Breast
To carve the breast meat, hold the back of the carving fork against the
breastbone. Starting parallel to the breastbone, slice diagonally through the
meat. Lift off each slice, holding it between the knife and fork, and place on
the warm serving platter. Continue until you have carved all the meat on one
side of the breast. Repeat, carving the other side of breast.
COOKING TIMES FOR A TURKEY
Below are listed the cooking times for different sizes of turkeys.
These times are based on roasting the bird in a 325 degree F (165 degrees C) oven.
Some recipes call for a higher temperature for the first 30 to 45 minutes and
some recipes call for a 350 degree F (175 degrees C) oven, so the overall
cooking time for these birds will be reduced. A good rule of thumb is to check
the doneness about 30 minutes before you expect the turkey to be finished.
Remember that the turkey is only fully cooked when a thermometer inserted into
the thickest part of the thigh (without touching bone) registers 180 degrees F.
Weight Unstuffed Stuffed
10-18 pounds 3 to 3.5 hours 3.75-4.5 hours
18-22 pounds 3.5-4 hours 4-5 hours
22-24 pounds 4-4.5 hours 4.5-5.5 hours
24-29 pounds 4.5-5 hours 5.5-6.25 hours
COOKING TIPS
tip: If you accidentally add too much salt to a dish while it's
still cooking, drop in a peeled potato. It absorbs the excess salt
for an instant fix.
tip: Wondering if an egg is still fresh? Immerse it in a pan of
cool salted water. If it sinks, it is fresh; if it rises to the
surface, throw it away.
tip: If you store both raw and cooked eggs, here's how to tell a
boiled one from an uncooked one: Give them a spin. If the egg
spins it's boiled (or cooked), if it doesn't spin, it's not.
tip: Garlic cloves peel easily when you first remove the ends, then
lay flat and press with the side of a knife.
tip: Either chop garlic cloves fine with a knife, or purchase a
garlic press made especially for this purpose.
tip: Save your egg shells to start seedlings for your garden.
Plant seeds in egg shell halves. Simply crack the shells around the
roots of your plants and transplant them outdoors. The shell is a
natural fertilizer.
tip: To avoid staining your Tupperware, spray first with nonstick
cooking spray before pouring in tomato-based sauces.
tip: Wrap celery in aluminum foil before storing in the
refrigerator for long lasting freshness.
tip: If you poke an egg with a small sewing needle before hard
boiling, it will peel with ease.
tip: To easily remove honey from a measuring spoon, first coat the
spoon with nonstick cooking spray.
tip: To prevent egg shells from cracking, add a pinch of salt to
the water before hard boiling.
tip: Chill onions before chopping to keep eyes from tearing.
tip: Spray pan with cooking spray before boiling pasta water to
keep noodles from sticking.
tip: The use of a nonstick skillet will greatly reduce the amount of
liquid or fat you need to keep things moving freely in the pan.
tip: Keeping fat out of the pan works for other styles of cooking
too. Use paper liners in muffin pans, parchment on baking sheets.
tip: Cooking fat may be reduced by either using half as much or
always stepping down to a healthier fat.
tip: When preparing pancake or waffle batter, mix it in the blender
to get all the lumps out. Then just pour your batter directly from
the blender into the pan. No messy scoop, no lumpy pancakes.
tip: Grate some potato into your stew or sauce to thicken the broth.
tip: Pricking the skin of a potato before baking will keep it from
exploding in your oven. However, if you handle it carefully, I've
found an un-pricked potato is moister inside. Remove it gently from
the oven.
LOWERING FAT IN RECIPES
In today's health conscious society our diets are often a
reflection of the times. We now know that by lowering saturated fats
in our diet, we can also lower our blood cholesterol levels. Weight
watchers also know that all calories aren't created equal and that
the foods with a high fat content are the ones that we should be
watching more than those with simply a high calorie count.
As if our lives aren't complicated enough, now, in order to comply
with dietary recommendations, we have to change a lifetime of
cooking and eating habits. Favorite family recipes are often loaded
with fat but most of us simply aren't ready to give them up in favor
of a healthier bean and rice dish. Well, maybe we don't have to.
With a few slight alterations to both our recipes and cooking style,
the fat can be reduced and meals can be healthier without
significantly reducing the flavor. The following tips are simple
adjustments but adjustments which can make a substantial difference.
Saute vegetables in a small amount of water, wine or vegetable
broth rather than oil or butter. Alternatively, by using a
non-stick pan, you can reduce the amount of oil or fat used
significantly. One teaspoon of oil should be sufficient if you
coat the pan by brushing the oil on its surface with a pastry
brush.
Substitute ingredients with a low-fat version of the same
ingredient. For example, use low-fat cheese rather than the whole
milk variety or fat-free mayonnaise instead of regular.
Use 2 egg whites to replace one whole egg. Egg substitutes are
also a good choice.
If you don't care for the texture or flavor (or perhaps I should
say lack of flavor) of low-fat and fat-free cheeses, you can still
reduce fat by using less of an extra-sharp version of regular
cheese. The fat content remains the same whether the cheese is
mild or sharp but the flavor increases with less cheese actually
being used.
Substitute ground turkey breast for ground beef.
Substitute low-fat or no-fat yogurt for sour cream or try yogurt
cheese rather than either sour cream or cream cheese.
When a fat is called for in recipes, try gradually reducing the
amount and comparing the results with the original recipe. For
example, if your recipe calls for 2 tablespoons of butter, try
cutting it down to 1-1/2 tablespoons. If this is successful, try
reducing it further next time. You may be surprised just how
little fat is really needed for good results.
MELTING SOLID CHOCOLATE
Chocolate begins to melt at 80oF and is fully melted at 115oF.
Above this temperature you risk having
the chocolate turn grainy, thick or scorched.
Chocolate holds its shape and does not look like it is melting
unless stirred. There are
3 points to remember
(1) chocolate will scorch if it is heated at a high temperature,
(2) it will tighten or lump if it is exposed to
any moisture such as steam,
(3) it will absorb odors easily.
Before melting, break the chocolate into small pieces with a
hammer or ice pick.
The smaller the pieces, the faster the chocolate
will melt. It can be remelted many times as long as there is
no moisture present and it hasn't been scorched. If the cocoa butter
comes to the surface and blooms, it will remelt.
Conventional Oven: Use a sauce pan or bowl and place in oven,
not above 125 degrees F. Be sure to stir the chocolate fairly often
as it melts. It will take about 30 minutes to melt 5 pounds
of chocolate.
Double boiler or in a Heat-Proof Bowl: Place over hot
(130-140oF), not boiling water.
Try to keep water and steam from dripping onto the chocolate,
as it will harden, or seize. If this should happen, stir in a half
teaspoon of vegetable shortening for each ounce of chocolate
so that the chocolate will soften and melt smoothly.
Chopping chunks or squares of chocolate into small
pieces facilitates its melting. Chocolate can also be melted
easily in a microwave oven.
Because results vary, it is best to consult package directions.
Microwave Oven: Best for small amounts - less than a few
pounds.
Milk chocolate tends to scorch easily. Heat on high for 1
minute intervals; then remove and stir well after each interval
until no more melting occurs and the chocolate is smooth.
Important Chocolate Temperatures
(1) Work Area -- 70 to 75 deg F.
(2) Molds -- 83 to 87 deg F.
(3) Candy Centers -- 70 to 75 deg F.
(4) Cooling Area -- 65 to 75 deg F. (initial cooling)
(5) Cooling Area -- 50 to 55 deg F. (main cooling)
(6) Cooling Area -- 65 to 70 deg F. (final phase)
QUICK IDEAS FOR TOMATOES
Place tomato slices on a bread-style pizza crust brushed with olive oil
or basil pesto. Sprinkle with Parmesan or mozzarella cheese and bake or
grill until hot. Serve as an entree or appetizer.
To make a simple uncooked salsa, chop tomatoes and combine with minced
onion, jalapeno pepper and fresh basil. Serve with grilled chicken
breasts.
For an easy salad, marinate tomato wedges or cherry tomato halves in
Italian dressing and serve on lettuce leaves.
Add chunks of tomato to stir-fry at the last minute; gently stir until
tomatoes are hot.
KITCHEN TIPS 1
Use disposable gloves while kneading dough. It does not stick to the gloves and
cleanup is a breeze.
Put one stick of chewing gum with the outside wrapper removed into an opened box
of flour or oatmeal to keep it free of bugs.
Add some lemon juice(not concentrated) and a pinch of baking soda in the water
before you soak your stainless steel dishes. This will give a nice shine to the
dishes.
Lemon juice also cuts grease very effectively.Pour some on greased pans along
with warm water and detergent and let soak overnight.
Thriftiest use of leftover tea, coffee and soda: make ice cubes to put in cool
drinks without watering them down.
Coffee Stains
To remove a coffee stain from fabric or a rug, try one of these methods:
Dip a white cloth into a beaten egg yolk and rub the yolk into the stain. Then
rinse with clear water.
Work denatured alcohol into the stain, then rinse with water. Apply a solution
of 1/2 teaspoon mild detergent in a pint of water.
Blot with a white towel. If the stain remains, apply a 50-50 solution of water
and white vinegar and blot.
Spray nonstick cooking spary on beaters before mixing ingredients to stop batter
from sticking.
Use latex dishwashing gloves.
They give you a nonslip grip that makes opening jars much easier.
Potatoes will take food stains off your fingers. Just slice and rub raw potato
on the stains and rinse with water.
Use a meat baster to "squeeze" your pancake batter onto the hot griddle --
perfectly shaped pancakes every time.
To clean your microwave: In a bowl, mix 1 and 1/2 cups water and 3 teaspoons of
lemon juice. Place it in the microwave and cook on high for 10 minutes. When
time is up, remove the bowl. Then just wipe down the microwave with a cloth or
sponge.
Boil apple peels in aluminum pans to make them shine like new.
To keep potatoes from "budding", place an apple in the bag with them.
KITCHEN TIPS 2
Old Amish Proverb: Eat it up, wear it out, make it do, or do without!
Stuff a miniature marshmallow in the bottom of a sugar cone to prevent
ice cream drips.
Use a meat baster to "squeeze" your pancake batter onto the hot griddle,
perfect shaped pancakes every time.
To keep potatoes from budding, place an apple in the bag with the
potatoes.
To prevent eggshells from cracking, add a pinch of salt to the water
before hard-boiling.
Run your hands under cold water before pressing Rice Krispies treats in
the pan ~ the marshmallow won't stick to your fingers.
To get the most juice out of fresh lemons ~ bring them to room
temperature and roll them under your palm against the kitchen counter
before squeezing.
To easily remove burnt on food from your skillet ~ simply add a drop or
two of dish soap and enough water to cover bottom of pan, and bring to a
boil on stovetop ~ skillet will be much easier to clean now.
Spray your Tupperware with nonstick cooking spray before pouring in
tomato-based sauces ~ no more stains.
When a cake recipe calls for flouring the baking pan, use a bit of the
dry cake mix instead ~ no white mess on the outside of the cake. For
chocolate cake ~ dust with cocoa.
If you accidentally over salt a dish while it's still cooking ~ drop in
a peeled potato ~ it absorbs the excess salt for an instant "fix me up".
Wrap celery in aluminum foil when putting in the refrigerator ~ it will
keep for weeks.
Brush beaten egg white over piecrust before baking to yield a beautiful
glossy finish.
Place a slice of apple in hardened brown sugar to soften it back up.
When boiling corn on the cob, add a pinch of sugar to help bring out the
corns natural sweetness.
To determine whether an egg is fresh, immerse it in a pan of cool,
salted water. If it sinks, it is fresh ~ if it rises to the surface,
throw it away.
If you have a problem opening jars ~ try using latex dishwashing gloves
~ they give a non-slip grip tht makes opening jars easy.
Potatoes will take food stains off your fingers ~ just slice and rub raw
potato on the stains and rinse with water.
To get rid of itch from mosquito bite ~ try applying soap on the area ~
instant relief.
When you get a splinter ~ reach for the scotch tape before resorting to
tweezers or a needle. Simply put the scotch tape over the splinter, and
then pull it off. Scotch tape removes most splinters painlessly and
easily.
Clean a thermos bottle ~ fill the bottle with water, drop in four
Alka-Seltzer tablets, and let soak for an hour (or longer, if
necessary). Baking soda also works well in warm water.
To remove odor of garlic from hands, wet hands with water and then rub
with a spoonful of salt and rinse.
To keep marshmallows from turning hard, store them in the freezer.
To keep eyes from tearing when cutting onions, put a piece of bread in
your mouth before you start.
To hasten the ripening of tomatoes or avacados, put them in a brown
paper bag, close the bag and leave at room temperature for a few days.
(Works well with fruit also)
Before measureing honey or other syrup, oil the cup with cooking oil and
rinse in hot water.
You'll get more juice from a lemon if you first warm it in a glass of
warm water, or at least room temperature.
Egg shells can be easily removed from hard boiled eggs if they are
quickly rinsed in cold water first.
Next time a plastic bread wrapper melts onto the toaster or the
coffeepot, try this. Rub some petroleum jelly on the spot, reheat the
appliance and use a paper towel to rub off the plastic and the printing.
To make your own cleaning solution for windows and mirrors: Mix 1/2
gallon water, 1/2 cup white vinegar, 1/2 cup isopropyl alcohol
(available at drugstores), 1 squirt of dishwashing liquid. NO STREAKS!
KITCHEN TIPS 3
1. To save time cooking, organize your kitchen:
a. Keep all like items together... baking needs, canned by variety, etc.
b. Alphabetize spices. If you are like me and have dozens of herbs, spices and
extracts, use double turntables, putting spices on one, herbs on one, extracts
and miscellaneous on one.
c. Install a chalkboard on a cabinet door or wall and jot down items just before
you run out. That way you can purchase replacements and never run out.
2. To remove onion or garlic odor from your hands, while washing them, rub
them over the faucet or a stainless steel spoon! It works!
3. Use an aluminum tea ball for spices in soups.
4. To completely empty shortening can, pour boiling water in can. Excess
shortening will rise to the top. Let cool and remove.
5. For do-it-yourself hamburgers or tacos, put the relishes in muffin tins.
SOLUTIONS FOR COOKING EMERGENCIES
No buttermilk? Use plain yogurt or thinned sour cream or crème fraîche instead.
Or add 1 tablespoon lemon juice or white vinegar to 1 cup milk and let stand 5
minutes.
No dry bread crumbs? Just get some bread, tear it up into small chunks, saute in
a skillet with a little butter until browned.
No cornstarch? For every 1 tablespoon of cornstarch, use 1 tablespoon arrowroot
or 1 tablespoon potato flour or potato starch or 2 1/2 tablespoons flour.
No eggs? If it's for baking, substitute 1/4 cup applesauce for 1 egg.
No cake flour? For 1 cup of cake flour, sift together 7/8 cup all-purpose flour
and 2 tablespoons cornstarch.
No sweet potatoes for a casserole, soup or gratin-type dish? Use butternut
squash or pumpkin.
No confectioners' sugar? For every 1 cup confectioners' sugar, use 7/8 cup
granulated sugar and 1 tablespoon cornstarch and whirl in blender for a few
seconds.
No granulated sugar? For every 1 cup needed, use 3/4 cup confectioners' sugar or
3/4 cup honey.
No parchment paper? Use brown paper or waxed paper (not over high heat), or just
grease and flour the pan.
No kitchen twine to truss the turkey? Use unwaxed, unflavored dental floss.
Lowering the Fat in Recipes
In today's health conscious society our diets are often a
reflection of the times. We now know that by lowering saturated fats
in our diet, we can also lower our blood cholesterol levels. Weight
watchers also know that all calories aren't created equal and that
the foods with a high fat content are the ones that we should be
watching more than those with simply a high calorie count.
As if our lives aren't complicated enough, now, in order to comply
with dietary recommendations, we have to change a lifetime of
cooking and eating habits. Favorite family recipes are often loaded
with fat but most of us simply aren't ready to give them up in favor
of a healthier bean and rice dish. Well, maybe we don't have to.
With a few slight alterations to both our recipes and cooking style,
the fat can be reduced and meals can be healthier without
significantly reducing the flavor. The following tips are simple
adjustments but adjustments which can make a substantial difference.
Saute vegetables in a small amount of water, wine or vegetable
broth rather than oil or butter. Alternatively, by using a
non-stick pan, you can reduce the amount of oil or fat used
significantly. One teaspoon of oil should be sufficient if you
coat the pan by brushing the oil on its surface with a pastry
brush.
Substitute ingredients with a low-fat version of the same
ingredient. For example, use low-fat cheese rather than the whole
milk variety or fat-free mayonnaise instead of regular.
Use 2 egg whites to replace one whole egg. Egg substitutes are
also a good choice.
If you don't care for the texture or flavor (or perhaps I should
say lack of flavor) of low-fat and fat-free cheeses, you can still
reduce fat by using less of an extra-sharp version of regular
cheese. The fat content remains the same whether the cheese is
mild or sharp but the flavor increases with less cheese actually
being used.
Substitute ground turkey breast for ground beef.
Substitute low-fat or no-fat yogurt for sour cream or try yogurt
cheese rather than either sour cream or cream cheese.
When a fat is called for in recipes, try gradually reducing the
amount and comparing the results with the original recipe. For
example, if your recipe calls for 2 tablespoons of butter, try
cutting it down to 1-1/2 tablespoons. If this is successful, try
reducing it further next time. You may be surprised just how
little fat is really needed for good results.
Melting Solid Chocolate
Chocolate begins to melt at 80oF and is fully melted at 115oF.
Above this temperature you risk having
the chocolate turn grainy, thick or scorched.
Chocolate holds its shape and does not look like it is melting
unless stirred. There are
3 points to remember
(1) chocolate will scorch if it is heated at a high temperature,
(2) it will tighten or lump if it is exposed to
any moisture such as steam,
(3) it will absorb odors easily.
Before melting, break the chocolate into small pieces with a
hammer or ice pick.
The smaller the pieces, the faster the chocolate
will melt. It can be remelted many times as long as there is
no moisture present and it hasn't been scorched. If the cocoa butter
comes to the surface and blooms, it will remelt.
Conventional Oven: Use a sauce pan or bowl and place in oven,
not above 125 degrees F. Be sure to stir the chocolate fairly often
as it melts. It will take about 30 minutes to melt 5 pounds
of chocolate.
Double boiler or in a Heat-Proof Bowl: Place over hot
(130-140oF), not boiling water.
Try to keep water and steam from dripping onto the chocolate,
as it will harden, or seize. If this should happen, stir in a half
teaspoon of vegetable shortening for each ounce of chocolate
so that the chocolate will soften and melt smoothly.
Chopping chunks or squares of chocolate into small
pieces facilitates its melting. Chocolate can also be melted
easily in a microwave oven.
Because results vary, it is best to consult package directions.
Microwave Oven: Best for small amounts - less than a few
pounds.
Milk chocolate tends to scorch easily. Heat on high for 1
minute intervals; then remove and stir well after each interval
until no more melting occurs and the chocolate is smooth.
Important Chocolate Temperatures
(1) Work Area -- 70 to 75 deg F.
(2) Molds -- 83 to 87 deg F.
(3) Candy Centers -- 70 to 75 deg F.
(4) Cooling Area -- 65 to 75 deg F. (initial cooling)
(5) Cooling Area -- 50 to 55 deg F. (main cooling)
(6) Cooling Area -- 65 to 70 deg F. (final phase)
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