Cooking Terms And
Terms and Definitions
- scald or blanche
- To dip in
boiling water quickly
- Minced - cut into small pieces
- Chopped - cut into pieces
- Diced - cut into cubes
- Saute - Fry briefly over high
- Roux - A mixture of fat and
and used as a basis for sauces
- In order to curb the gastric disturbance which beans cause
in some folks, try adding a small amount of baking soda to the beans
just before serving (a teaspoon or so should do it). You should see
some bubbling action, and this helps temper the affect on sensitive
- If you hate throwing away that expensive vanilla bean after
using it only one time to make a custard (or whatever), don't! Simply
rinse it well under cool running water and set it aside to dry a bit.
It can then be used to make vanilla-flavored sugar. Place the bean
inside a covered container of granulated sugar. The longer it sits and
the more used vanilla beans you add, the stronger the flavor. The
vanilla sugar can be used in anything that you'd like to have a vanilla
- Always place a damp kitchen towel under a cutting board to
help keep it securely in place.
- If you find yourself wanting to cook a pot of beans but
don't have the luxury of soaking them overnight, try the quick-soak
method. Place rinsed and sorted beans in a large pot or Dutch oven and
cover with cold water (for 1 pound of dried beans add at least 2 quarts
of water). Bring to a boil over high heat. Remove from heat, cover pot
and let sit 1 hour. Drain and cook as desired.
HOW TO SEASON CAST-IRON SKILLETS
by Charlotte Armstron
- Preheat oven to 325 degrees F.
- Wash new cast iron cookware with warm soapy water and
promptly towel dry.
- Generously oil cookware with vegetable oil.
- Bake in oven for 1 hour.
- Remove skillet from oven and rub again to redistribute oil.
- Place in the oven and bake again for 1 hour.
- Remove from oven.
- Wipe excess oil off with paper towels, then allow to cool
- Store in a cool, dry place, with paper towels below and on
top of skillet to protect shelves and skillet.