[CnD] easter fluffy fruit salad
Fluffy Fruit Salad 20 ounces pineapple chunks, drained 17 ounces fruit cocktail, drained 16 ounces sliced pears, drained, cut in chunks 15 ounces mandarin oranges, drained 10 ounces maraschino cherries, drained 12 ounces frozen whipped topping, thawed 2 cups sour cream (16 oz.) 1/2 cup sugar 1 tablespoon fresh lemon juice dash salt 1/2 cup chopped walnuts Combine all the fruit in a large bowl. In another bowl, combine whipped topping, sour cream, sugar, lemon juice and salt; fold into fruit mixture. chill. Just before serving, stir in nuts. Yield: 12-16 servings. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] crockpot question
I am putting pieces of beef steak that are 1 inch thick and about 2 inches square. There are about 15 pieces into my crockpot. I think I should put some beef broth in with it. How long do I cook it at low temp? How much liquid should I put in? Donald ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] BUTTER QUESTION
How come in every recipe in every book i have read they use unsalted butter? Is this because you add salt later? Thanks, from Amanda ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] BUTTER QUESTION
Unsalted butter is purer than salted butter. Some food processors add salt to cover up the taste of impurities in their butter. If you buy unsalted butter, you know that's all you're getting -- just butter! Penny On 3/31/12, Amanda Wilson wrote: > How come in every recipe in every book i have read they use unsalted > butter? > Is this because you add salt later? > Thanks, from Amanda > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] BUTTER QUESTION
Hi Amanda, There are a couple reasons that a lot of recipes call for unsalted butter: One is that the developer of the recipe feels there's enough salt in ingredients and salted butter would overwhelm the dish. The other is some authors of recipes feel less salt is healthier. For the most part, I ignore them and use salted butter anyway, and I don't find there's any problem with the end results. hth Jennifer On 3/31/12, Penny Reeder wrote: > Unsalted butter is purer than salted butter. Some food processors add > salt to cover up the taste of impurities in their butter. If you buy > unsalted butter, you know that's all you're getting -- just butter! > Penny > > On 3/31/12, Amanda Wilson wrote: >> How come in every recipe in every book i have read they use unsalted >> butter? >> Is this because you add salt later? >> Thanks, from Amanda >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] BUTTER QUESTION
I think it's because salted butter is too salty for a cake or any other sweet recipe. You may have half a teaspoon of salt in a sweet recipe, but no more. Sisi - Original Message - From: "Amanda Wilson" To: "Cooking in the Dark" Sent: Saturday, March 31, 2012 8:23 PM Subject: [CnD] BUTTER QUESTION How come in every recipe in every book i have read they use unsalted butter? Is this because you add salt later? Thanks, from Amanda ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark __ Information from ESET NOD32 Antivirus, version of virus signature database 7016 (20120331) __ The message was checked by ESET NOD32 Antivirus. http://www.eset.com ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] BUTTER QUESTION
Most of the recies I've collected for cakes and cookies call for butter, not unsalted butter. Generally, you add a half teaspoon or teaspoon of salt. There is almost always enough sugar to balance things out. Jennifer On 3/31/12, Sisi Ben-Simon wrote: > I think it's because salted butter is too salty for a cake or any other > sweet recipe. You may have half a teaspoon of salt in a sweet recipe, but no > more. > > Sisi > - Original Message - > From: "Amanda Wilson" > To: "Cooking in the Dark" > Sent: Saturday, March 31, 2012 8:23 PM > Subject: [CnD] BUTTER QUESTION > > >> How come in every recipe in every book i have read they use unsalted >> butter? >> Is this because you add salt later? >> Thanks, from Amanda >> ___ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> >> __ Information from ESET NOD32 Antivirus, version of virus >> signature database 7016 (20120331) __ >> >> The message was checked by ESET NOD32 Antivirus. >> >> http://www.eset.com >> >> >> > > ___ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark > ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
