Cooking Terms And Tips

Terms and Definitions

Tips

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 individuals.
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 flavor!
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 before storing.
Store in a cool, dry place, with paper towels below and on top of skillet to protect shelves and skillet.