Yes, I'm seeing it at the top. I wonder if that would be the case if you were replying to a message.
-----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Dena Polston Sent: Friday, June 29, 2012 10:44 AM To: [email protected] Subject: Re: [CnD] test for my messages Hi all: Trying this hint from a friend to see if my message is at the top this time. Sorry for all of the trouble. Let me know. On 6/29/12, [email protected] <[email protected]> wrote: > Yes, I have been doing the same thing, as I read nothing at the beginning of > > the message. > > And I too would like to read your messages. > > Carol B. > > > ----- Original Message ----- > From: "Lora Leggett" <[email protected]> > To: <[email protected]> > Sent: Thursday, June 28, 2012 12:09 PM > Subject: Re: [CnD] helpful hint: thickeners > > > Hi Dena, > I just figured out that your messages are coming through at the very bottom > of the message. I had been disregarding them thinking there was no > message. > Do you have someone sighted around there to help you set up the email so > the > reply goes above? > I am sure people in the group are very interested in what you have to say. > I had Eudora up until 2009 and there was always this gobbledy gook above my > writing and it was awful. I just asked people to have patience because it > was all I could do. My son switched me to Outlook Express and now it is > really cool and I can go fast. But just tell people to look on the bottom > for now and they will understand. The other alternative is to originate a > piece of mail and not reply to a message. Then just put in the subject, To > Marilyn or Question About Blah Blah recipe. > Hope that helps. > Lora > > ----- Original Message ----- > From: "Dena Polston" <[email protected]> > To: <[email protected]> > Sent: Thursday, June 28, 2012 10:55 AM > Subject: Re: [CnD] helpful hint: thickeners > > > On 6/28/12, marilyn deweese <[email protected]> wrote: >> Hi Tina, do you have a question? >> ----- Original Message ----- >> From: "Dena Polston" <[email protected]> >> To: <[email protected]> >> Sent: Tuesday, June 26, 2012 10:46 PM >> Subject: Re: [CnD] helpful hint: thickeners >> >> >> On 6/26/12, marilyn deweese <[email protected]> wrote: >>> 11 Commandments of Crockpot Cooking >>> >>> Thought I'd share .... >>> >>> Crockpot's are a safe and wonderful way to make a meal. In fact, they >>> might be the only cooking appliance you can leave on while you're out of >>> the >>> house quite a testament to their safety. The key to creating a delicious >>> slow-cooked meal? Knowing the rules. Follow these 11 principles, and >>> you'll >>> be creating warm, hearty recipes all year long: >>> >>> 1. Temperatures must reach at least 165 degrees Fahrenheit for safe >>> slow cooking. (The low heat on most models is about 200 degrees F.) >>> >>> 2. To keep foods out of the food danger zone, always use fully thawed >>> meats. Don't use whole chickens or roasts; cut the meat or poultry into >>> chunks to ensure thorough cooking. >>> >>> 3. For best results, a Crockpot should be between half and two >>> thirds full. >>> >>> 4. Resist temptation to open the lid during the cooking process -- >>> each peek you take will add an additional 15 to 20 minutes of cooking >>> time. >>> Also curb your urge to stir; it's usually not necessary. >>> >>> 5. Cooking on low heat takes about twice as long as cooking on high >>> heat. A general rule of thumb is that "low heat" means about 200 degrees >>> and >>> "high heat" is about 300 degrees. >>> >>> 6. The ceramic insert in a Crockpot can crack if exposed abrupt >>> temperature shifts. Don't put a hot ceramic insert directly on a cold >>> counter; always put a dish towel down first. Likewise, don't put a >>> ceramic >>> insert straight from the refrigerator into a preheated base. >>> >>> 7. You can certainly just pile food into the Crockpot and turn it >>> on, but some recipes come out a lot better with a little prep time. >>> Browning >>> meat especially ground meat -- and sautéing vegetables in a skillet >>> before >>> adding them to the Crockpot will greatly improve the flavor of your >>> meal. >>> If you dredge your meat in a little flour before browning, you will get >>> a >>> thicker sauce. >>> >>> 8. For high altitude cooking, add an additional 30 minutes for each >>> hour of time specified in the recipe. Legumes take about twice as long >>> as >>> they would at sea level. >>> >>> 9. Fat retains heat better than water, so fattier foods, like meat, >>> will cook faster than less fatty foods, like vegetables. For more even >>> cooking, trim excess fat off of meats. If you're cooking a dish with >>> both >>> meat and root vegetables, place the vegetables on the bottom and sides >>> of >>> the insert and put the meat on top. >>> >>> 10. Dairy products, like sour cream, milk, or yogurt, tend to break >>> down in the Crockpot. To prevent this, add them during the last 15 >>> minutes of cooking. >>> >>> 11. If you're adapting a favorite recipe to the Crockpot, there are a >>> few things you should keep in mind: >>> >>> - Liquid is not going to evaporate, so cut back on the liquids by about >>> 20 percent. >>> >>> - If you're using herbs, select whole leaves and spices, and use half >>> the normal amount. >>> >>> - If you're using ground herbs, add them in the last hour of cooking. >>> >>> Source : The All-Around-Cooking list on yahoogroups.com. From Richard. >>> _______________________________________________ >>> Cookinginthedark mailing list >>> [email protected] >>> http://acbradio.org/mailman/listinfo/cookinginthedark >>> >> starch thickeners Notes: >> These silky powders are used to thicken sauces, gravies, pie >> fillings, and puddings. >> They're popular because they thicken without adding fat or much flavor. >> Tips: >> To avoid lumps, mix the starch with an equal amount of cold liquid >> until it forms >> a paste, then whisk it into the liquid you're trying to thicken. Once >> the thickener >> is added, cook it briefly to remove the starchy flavor. Don't >> overcook--liquids >> thickened with some starches will thin again if cooked too long or at too >> high a >> temperature. >> Cornstarch, arrowroot, and tapioca are the most popular starch >> thickeners. >> They >> have different strengths and weaknesses, so it's a good idea to stock >> all three in >> your pantry. >> Starch thickeners give food a transparent, glistening sheen, which looks >> nice in >> a pie filling, but a bit artificial in a gravy or sauce. If you want >> high gloss, >> choose tapioca or arrowroot. If you want low gloss, choose cornstarch. >> Cornstarch is the best choice for thickening dairy-based sauces. >> Arrowroot becomes >> slimy when mixed with milk products. >> Choose arrowroot if you're thickening an acidic liquid. Cornstarch >> loses potency >> when mixed with acids. >> Sauces made with cornstarch turn spongy when they're frozen. If you >> plan to freeze >> a dish, use tapioca starch or arrowroot as a thickener. >> Starch thickeners don't add much flavor to a dish, although they can >> impart a starchy >> flavor if they're undercooked. If you worried that your thickener >> will mask delicate >> flavors in your dish, choose arrowroot. It's the most neutral tasting >> of the starch >> thickeners. >> Tapioca starch thickens quickly, and at a relatively low temperature. >> It's a good >> choice if you want to correct a sauce just before serving it. >> Substitutes: >> roux (Higher in fat, but best for gravies, stews, and gumbos.) OR >> instant flour (Use >> twice as much. Flour turns sauces opaque, imparts a starchy flavor, >> thins out if >> cooked too long, and breaks down if frozen and thawed.) OR potato (Adding >> grated >> potato to soups or stews will thicken them.) OR nut flours (These have >> a more pronounced >> flavor.) >> Varieties: >> arrowroot starch = arrowroot powder = arrowroot = arrowroot flour >> This starch thickener has several advantages over cornstarch. It has >> a more neutral >> flavor, so it's a good thickener for delicately flavored sauces. It >> also works at >> a lower temperature, and tolerates acidic ingredients and prolonged >> cooking better. >> And while sauces thickened with cornstarch turn into a spongy mess if >> they're frozen, >> those made with arrowroot can be frozen and thawed with impunity. The >> downside >> is that arrowroot is pricier than cornstarch, and it's not a good >> thickener for dairy-based >> sauces, since it turns them slimy. >> Arrowroot also imparts a shiny gloss to foods, and while it can make a >> dessert sauce >> glow spectacularly, it can make a meat sauce look eerie and fake. To >> thicken with >> arrowroot, mix it with an equal amount of cold water, then whisk the >> slurry >> >> into >> a hot liquid for about 30 seconds. Look for it in Asian markets and >> health food >> stores. >> Equivalents: One tablespoon thickens one cup of liquid. Substitutes: >> tapioca starch >> (very similar) OR Instant ClearJel® OR cornstarch >> (Cornstarch doesn't impart as glossy a finish and can leave a starchy >> taste if undercooked.) >> OR >> kudzu powder OR potato starch OR rice starch OR flour >> (Flour makes an opaque sauce, imparts a floury taste, and can easily >> turn lumpy. >> Use twice as much flour as arrowroot.) >> ClearJel® = ClearJel® starch = Clear-jel Notes: >> This modified cornstarch is the secret ingredient that many commercial >> bakers >> use in their fruit pie fillings. Unlike ordinary cornstarch, >> ClearJel® works well >> with acidic ingredients, tolerates high temperatures, and doesn't >> cause pie fillings >> to "weep" during storage. ClearJel® is an especially good choice if >> you're canning >> homemade pie fillings, since it doesn't begin thickening until the liquid >> begins >> to cool. This allows the heat the be more evenly distributed within >> the jar during >> processing. This is such an important safety advantage that ClearJel® >> is the only >> thickener the USDA recommends for home canning. You can also use >> ClearJel® to thicken >> sauces, stews, and the like, though it's a rather expensive >> all-purpose thickener. >> One downside is that products thickened with ClearJel® tend to break >> down if they're >> frozen and thawed. If you plan to freeze what you're making, use >> Instant ClearJel®, >> arrowroot, or tapioca starch. ClearJel® is available either as >> pearls or powder >> from mail-order suppliers, but it's not yet available in grocery stores. >> Substitutes: >> Instant ClearJel® (Don't use this if you're canning a pie filling.) OR >> tapioca starch >> OR arrowroot starch OR cornstarch >> cornflour >> cornstarch >> = corn starch = cornflour = crème de mais = maize cornflour >> Equivalents: >> One tablespoon (1/4 ounce) thickens one cup of liquid. >> Notes: >> This silky powder is used to thicken sauces, gravies, and puddings. >> Like other >> starch thickeners, cornstarch should be mixed into a slurry with an equal >> amount >> of cold water before it's added to the hot liquid you're trying to >> thicken. >> >> You >> then need to simmer the liquid, stirring constantly, for a minute or so >> until it >> thickens. Cornstarch doesn't stand up to freezing or prolonged cooking, >> and it >> doesn't thicken well when mixed with acidic liquids. Cornstarch is >> called cornflour >> or maize cornflour in Britain, Australia, and New Zealand. Don't >> confuse cornstarch >> with the finely ground cornmeal that Americans call corn flour. >> Substitutes: >> arrowroot (This tolerates freezing and prolonged cooking better, and >> imparts a glossier >> finish.) OR ClearJel® (especially for pie fillings) OR tapioca starch >> (dissolves >> more easily) OR potato starch (This is permitted during Passover.) OR >> kuzu OR flour >> OR water chestnut starch (especially in Asian cuisines) OR unsweetened >> almond powder >> (imparts a nutty taste, especially good in Chinese sweet-and-sour dishes) >> crème de mais >> Instant Clearjel® Notes: >> This is a modified cornstarch that professional bakers sometimes use >> to thicken >> pie fillings. It has several advantages over ordinary cornstarch. >> Instant ClearJel® >> thickens without cooking, works well with acidic ingredients, >> tolerates high temperatures, >> is freezer-stable, and doesn't cause pie fillings to "weep" during >> storage. Don't >> use Instant ClearJel® for canning--it tends to break down. >> Substitutes: >> ClearJel® (not freezer-stable) OR tapioca starch OR arrowroot starch >> OR cornstarch >> instant tapioca = quick-cooking tapioca = quick tapioca = granulated >> tapioca = tapioca >> granules = instant pearl tapioca >> Notes: >> These small, starchy granules are used to make tapioca pudding and >> to thicken pie >> fillings. The grains don't dissolve completely when cooked, so >> puddings and pies >> thickened with them end up studded with tiny gelatinous balls. If you >> don't mind >> the balls, you can also use instant tapioca to thicken soups, gravies, >> and stews. >> If the balls are a problem, just pulverize the instant tapioca in a >> coffee grinder >> or blender, or buy tapioca starch, which is already finely ground. >> Instant tapioca >> tolerates prolonged cooking and freezing, and gives the fillings an >> attractive glossy >> sheen. To use it in a pie filling, mix it with the other ingredients, >> then >> >> let >> it sit for at least five minutes so that the tapioca can absorb some >> of the liquid. >> Don't confuse instant tapioca with regular tapioca, which has larger >> beads, or with >> the even larger tapioca pearls sold in Asian markets. >> Minute® tapioca is a well-known brand. Substitutes: >> regular tapioca (Use twice as much. Puddings made with this will >> have larger gelatinous >> balls in it.) OR tapioca starch (This is also used to thicken pie >> fillings.) OR tapioca >> pearls (Pulverize these first with a blender, coffee grinder, or food >> processor) >> OR cornstarch (Use half as much. Cornstarch breaks down if it's mixed >> with acidic >> ingredients, cooked for a long time, or frozen and thawed.) OR >> arrowroot (more expensive) >> OR flour (Use a little more.) >> glutinous rice flour >> katakuriko >> kudzu powder = kuzu powder Pronunciation: KOOD-zoo Equivalents: >> Use 3 tablespoons of kudzu powder to thicken 2 cups of liquid. >> Notes: >> This thickener is made from the tuber of the kudzu, the obnoxious >> vine that was >> imported from Japan a number of years ago and is now growing out of >> control all over >> the South. It's very expensive, and the main reason to buy it is for >> its reputed >> medicinal benefits. It comes in small chunks. To thicken a liquid, >> crush the chunks >> into a powder, mix them with an equal amount of cold water, then stir >> the mixture >> into the hot liquid and simmer for a few minutes until the sauce is >> thickened. Look >> for kudzu in health food stores. >> Substitutes: arrowroot powder OR cornstarch >> lotus root flour Notes: This is gluten-free. >> maize cornflour >> mochiko >> naw may fun >> potato flour >> potato starch = potato flour = potato starch flour = katakuriko Notes: >> This gluten-free starch is used to thicken soups and gravies. Its >> main advantage >> over other starch thickeners is that it's a permitted ingredient for >> Passover, unlike >> cornstarch and other grain-based foods. Liquids thickened with potato >> starch should >> never be boiled. Supermarkets often stock it among the Kosher products. >> Substitutes: >> cornstarch (This is very similar, but not permitted for Passover.) OR >> arrowroot OR >> tapioca starch OR ground Passover matzo (This is also permitted for >> Passover.) >> regular tapioca = small pearl tapioca Notes: >> These are small beads of tapioca that are used to make tapioca >> pudding. The beads >> don't dissolve completely, so they end up as small, squishy, >> gelatinous balls that >> are suspended in the pudding. Don't confuse this with instant tapioca, >> which is >> granulated and often used to thicken fruit pie fillings, or with pearl >> tapioca, which >> has much larger balls. >> Substitutes: >> instant tapioca (Tapioca pudding made with this will end have smaller >> gelatinous >> balls. Use half as much.) >> sago starch = sago = pearl sage Pronunciation: SAY-go Notes: >> This flour is made from the inner pulp of the sago palm. It's >> often used to make >> pudding, but it can also serve as an all-purpose thickener. Look for >> it in Asian >> markets. >> Substitutes: tapioca pearls >> sahlab Notes: >> This is made from orchid tubers and has a pleasant, flowery smell. >> Look for it in >> Middle Eastern markets. >> Substitutes: >> cornstarch (Substitute measure for measure.) >> sorghum starch Substitutes: cornstarch >> soy starch >> sweet potato starch Notes: Asian cooks like to dredge pork in this >> before frying >> it. >> sweet rice flour = mochiko = glutinous rice flour = glutinous rice >> powder = sweet >> glutinous rice flour = mochi flour = naw may fun >> Notes: >> This thickener has the virtue of remaining stable when frozen. It's >> often used to >> make Asian desserts. Don't confuse sweet rice flour with ordinary >> rice flour >> . Look for it in Asian markets. Substitutes: >> tapioca starch (This also doesn't separate when frozen) >> tapioca flour >> tapioca pearls = pearl tapioca = large pearl tapioca = fish eye >> tapioca = tapioca >> balls = sa khu met lek >> Notes: >> These round pellets are made from cassava roots. Asians use them to >> make puddings >> and a beverage called bubble tea. You can also use them to make >> tapioca pudding, >> though it's faster and easier to use instant or regular tapioca. The >> pearls >> >> are >> normally soaked for at least a few hours before they're added to a >> recipe. >> Substitutes: >> sago starch OR instant tapioca OR tapioca starch >> tapioca starch = tapioca flour = cassava flour = yucca starch = almidon >> de >> yuca >> Notes: >> Tapioca is a good choice for thickening pie fillings, since it >> thickens at a lower >> temperature than cornstarch, remains stable when frozen, and imparts a >> glossy sheen. >> Many pie recipes call for instant tapioca instead of tapioca starch, but >> instant >> tapioca doesn't dissolve completely and leaves small gelatinous blobs >> suspended in >> the liquid. This isn't a problem in a two-crust pies, but the blobs >> are more noticeable >> in single-crust pies. Tapioca starch is finely ground so that it >> dissolves completely, >> eliminating the gelatinous blob problem. The starch is also sometimes >> used to thicken >> soups, stews, and sauces, but the glossy finish looks a bit unnatural >> in these kinds >> of dishes. It works quickly, though, so it's a good choice if you >> want to correct >> a sauce just before serving it. Some recipes for baked goods also >> call for tapioca >> flour because it imparts a chewier texture. >> Substitutes: >> instant tapioca (Also good for thickening pie fillings. If you like, >> pulverize the >> beads in a blender before using.) OR Instant ClearJel® OR sweet rice >> flour >> (also >> remains stable when frozen) OR cornstarch (doesn't dissolve as easily, >> separates >> if frozen) OR arrowroot (separates if frozen) OR potato starch >> (separates if frozen) >> OR rice starch (separates if frozen) OR instant flour (use twice as >> much; sauce will >> be opaque, not clear; separates if frozen) >> water chestnut flour = water chestnut powder = water chestnut starch >> Notes: >> Asian cooks often dredge foods in this before frying them, because >> it gives fried >> foods a crisp, nutty coating. It can also be used as a thickener. >> Look for it in >> Asian markets and health food stores. Don't confuse this with chestnut >> flour. >> Substitutes: cornstarch >> water chestnut powder >> Copyright © 1996-2005 Lori Alden >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> _______________________________________________ >> Cookinginthedark mailing list >> [email protected] >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > No questions. I was attempting to send a couple of helpful hints I got > from the Internet. Apparently, I don't know how to use Gmail that well > and the messages are ending up at the bottom of my message. Also, I > never see the messages I send for some reason. Sorry list! Until I > figure this out, I will not send any more messages. I'll just lurk. > Thanks for the ine recipes and helpful hints. > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > [email protected] > http://acbradio.org/mailman/listinfo/cookinginthedark > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
