I don't like... I don't like avocados. I don't like the way they taste. And that taste, well, they taste like (nut?). They do. They just like nuts. But anyway, yeah, I think I'm gonna save this e-mail and, you know, put it on tape or you know, that where I can put it in my address book. I mean, the address book, but a folder. And 'cause I do make a lot of them (casseroles and the cracked pot?). And actually if you have any salad dressing that I can make on my own I can do that. But the thing is that I can't (buy?) those bottles (lest they coming?) 'cause they don't have empty bottles I wish they did. So...
Tonya Smith sent you this voice-to-text generated email using Voice on the Go. To listen, click on the voice message link or open the attachment. http://vemail2.whitelabelapp.net:8080/enterprise/Recordings/f1eBKAA4-20100526-1531.wav > Original Message: > --------------------------------- > > From: Patricia <[email protected]> > Sent: May 26, 2010 3:16:04 PM > To: [email protected] > Subject: [CnD] Cooking Tips > > Food > > > The latest tips on what's cooking in the world of culinary preparation. > > Alternative to alcohol > Alcohol is an optional ingredient in many recipes and gives a distinctive > flavour. But, if you prefer, you can substitute stock in most savoury dishes > and fruit juice in most sweet recipes. > > Avocado touch test > To test whether an avocado is ripe, flick off the small stalk at the end. If > it comes off easily, the fruit is ripe. Alternatively, cradle the avocado in > the palm of your hand and apply gentle pressure to the stem end. if the > avocado yields to slight pressure, it is ripe and ready to eat. > > Baked cheesecake > Baked cheesecakes shrink and crack when overcooked. At the end of cooking > the cheesecake will probably be soft in the centre but will firm after > cooling. When the baking time is completed, turn oven off, leave the door > ajar and allow the cheesecake to cool in the oven. > > Better dressing > A salad dressing made in a blender or food processor will not separate as > quickly as one which is simply shaken in a glass jar. > > Browning meat > When browning cubes of meat (or mince) for a casserole, sear meat in a hot > pan in small quantities, stirring, over high heat until well browned all > over. This will give the dish a rich colour and flavour. > > Capsicum skins > To peel grilled or roasted capsicums, cover them with a damp tea towel. They > will cool quickly and the skins will come off easily. > > Cheap piping bag > A small, strong plastic bag (like a "clip lock") makes an excellent piping > bag and is especially useful for drizzling chocolate. Fill the bag with > slightly cooled melted chocolate, twist top tightly then cut a tiny hole in > one corner. Discard the bag when you have finished. > > Cheese-freeze > Parmesan cheese can be stored in an airtight container in the freezer. It > never freezes solid, so it can be grated as soon as you take it from the > freezer. > > Citrus peel > Use a zester to make citrus shreds. They are great for decorating cakes and > desserts, especially when simmered beforehand in a sugar syrup. > > Cooking greens > Leafy greens, such as spinach and silverbeet, don't need to be cooked in > water. Wash leaves, shake off excess water and cook in a covered pan or in a > microwave oven until just wilted. > > Cook's clean-up > After removing a floury mix from a bowl (especially scone dough), soak bowl > immediately in cold water. Warm or hot water makes it even more. "Dry-clean" > your hands by rubbing a small amount of flour over your fingers and palms. > > Crisp or puffy pastry > For crisp pastry, place a cold filling, such as cooked sliced apples, into a > cold pastry case. An exception would be a puff pastry topping on a meat > pie - place the pastry over a hot filling to maximise "puff". > > Crunchy pork crackling > To make crunchy pork crackling, cook the rind separately from the meat. Cut > the rind from the meat with a small, sharp knife and place it in a shallow > baking dish; brush rind with one tablespoon of vegetable oil and rub with > one tablespoon of coarse cooking salt. Bake, uncovered, in a very hot oven > for about 40 minutes or until rind browns and crackles. Drain on absorbent > paper. > > Decorative chocolate curls > Run a vegetable peeler along the edge of a block of chocolate to create > quick decorative curls for desserts and cakes. > > Deveining prawns > The quickest and neatest way to devein an uncooked prawn is to insert a fine > skewer just behind the head, using it to carefully draw out the vein in one > piece. > > Easy shaved parmesan > To make parmesan flakes for pasta and salads, use a vegetable peeler to > slice thin shavings off a block of cheese > > Good as new honey > Pure honey easily crystallises or candies. To reliquefy honey, stand the > jar, uncovered, in hot water, stirring occasionally until smooth. Or place > the uncovered jar in the microwave oven on medium (80 percent power) for > about 20 seconds. > > Handling cooking oil > Warm oil over a low beat before brushing it on food for grilling or > barbecuing. Heating thins the oil so you will use less. Transfer oil from a > large container into a pull-top water bottle or squeezable sauce bottle. > This makes it easier to pour a small amount of oil into a measuring spoon or > pan. > > Herbs, dried or fresh > Remember, one teaspoon of dried herbs equals one tablespoon of chopped fresh > herbs. > > Juicy barbequed meats > When pan-frying, grilling or barbecuing meat, fish or poultry, turn it only > once. Repeated turning will dry out the flesh. > > Keep cooked rice > Don't waste leftover rice - it can be frozen for later use in patties, fried > rice and other dishes. > > Keeping fresh herbs > Keep herbs fresh by placing stems in a jug with a few centimetres of water; > cover tops with a plastic bag; tie bag in place and refrigerate. > > Keeping ripe bananas > There's no need to waste an oversupply of ripe bananas. You can freeze > bananas, unpeeled, sealed in an airtight container or freezer bag. Simply > thaw before mashing for use in banana cakes or muffins. > > Level A baked cake > To level the top of a cooled cake, first return it to the cake pan. Then > place a large serrated knife flat against the top of the pan and saw the > blade across the cake's surface, using the, edge of the pan as a guide to > top neatly. > > Light pastry > It's best to make pastry in cool weather. Have the butter and water chilled. > Handle the pastry quickly, lightly and as little as possible. > > Low-fat vegies > Cut down on fat by grilling or barbecuing zucchini instead of frying them. > Brush lightly with oil or mist with cooking oil spray before grilling. > > Low-joule recipes > Instead of sour cream, try using low-fat plain yogurt in savoury recipes. > Remove pan from heat and let it stand for a few minutes before stirring in > the yogurt. > > Make herb vinegar > Make your own herb vinegars. Wash and dry fresh herbs and place in > sterilised bottles. Add enough white wine vinegar to fill bottle, then seal > tightly. Keep refrigerated for up to two months. > > Make self-raising flour > To convert plain flour into self-raising flour, add two teaspoons of baking > powder to each cup of plain flour. Adding one teaspoon of cream of tartar > and half a teaspoon of bicarbonate, of soda to one cup of plain flour gives > the same result. > > Measuring syrup and honey > Prevent syrups and honey sticking to your measuring spoon by running the > spoon under hot water before using it. > > Mess-free fruit baking > Use a large (Texas) muffin pan when baking whole apples, peaches and pears > to contain the liquid content of the fruit. Keep the fruit upright to ensure > that it cooks evenly. > > No-waste tomato paste > To prevent mould forming on top of your tomato paste, pour a thin film of > oil over the surface of the paste to stop air reaching the surface. > Alternatively, freeze paste in level-tablespoon portions in ice-cube trays. > When the paste is frozen, transfer to a bag and seal tightly. > > Oil-free cooking > Try using stock rather than oil when stir-frying. > > Onions without tears > To minimise tears while preparing onions, freeze them for 10 minutes or > refrigerate for one hour before chopping - or try chopping them under a > strong extractor fan > > Peeling kiwifruit > To peel kiwifruit, slice off both ends and use a dessertspoon to push the > flesh from the skin. > > Perfect pastry > Allow pastry to "rest", wrapped in plastic in the refrigerator for about 30 > minutes before and after rolling. This helps relax the gluten (protein) in > the flour and avoids shrinkage during baking. > > Preparing anchovies > If you dislike the saltiness of anchovies, soak them in enough milk to cover > for about 20 minutes. Drain and rinse before using. > > Scorch-proof skewers > To stop bamboo skewers from scorching and splintering, soak them in water > for one hour before use. If using a marinade high in sugar or honey, thread > meat after marinating. > > Shell nuts > Remove the brown, paper-like skins from hazelnuts by toasting them in a > moderate oven for five to 10 minutes or until the skins begin to split. Wrap > them in a tea towel and rub well to dislodge skins. > > Shortcrust pastry > A food processor makes great shortcrust pastry, but take care not to over > process. Use short, quick bursts of power when blending butter into flour. > Use only enough water to make ingredients cling together; too much water > causes shrinkage. > > Skimming fat > Soups, stocks and casseroles should be made a day ahead and refrigerated. > The fat will rise to die surface and solidify, making it easy to remove. > > Skinning fish or chicken > To remove the skin from fish or chicken, dip your fingers in salt give you a > good grip. > > Testing a cake > To accurately test whether a cake is finished baking, insert a skewer into a > smooth part of its top, close to the centre of the cake - never through a > crack in the surface. > > Thinly sliced meats > To cut raw meat or poultry in paper-thin slices, first cover the food in > plastic wrap and partially freeze it. Remove from freezer, unwrap, and it > will slice easily. > > Using fillo pastry > To stop fillo drying out and cracking while you are working with it, cover > pastry in a sheet of plastic wrap then in a damp tea towel. > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark
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