Re: [CnD] helpful hint: thickeners
Hi Tina, do you have a question? - Original Message - From: Dena Polston dpolst...@gmail.com To: cookinginthedark@acbradio.org Sent: Tuesday, June 26, 2012 10:46 PM Subject: Re: [CnD] helpful hint: thickeners On 6/26/12, marilyn deweese mldeweese15...@frontier.com 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 Cookinginthedark@acbradio.org 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
[CnD] bread issue
When I make whole wheat bread in the bread machine, it rises over the top and sort of mushrooms over the sides and then falls a little in the middle. It's a Sunbeam machine and makes a regular size loaf of bread. I use a recipe for it, not a pre-packaged mix. Anyone have any suggestions? Thanks. 5 Best Diet Pills of 2012 Find out which diet pills tested highest for weight loss. Free report. http://thirdpartyoffers.juno.com/TGL3141/4fec43819893b43804d6fst54vuc ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] Summer Delight Cake
The only way I can slice like that is to hold the cake on it's side. I know of no other way. Marilyn - Original Message - From: Lisa Belville lisa...@frontier.com To: cookinginthedark@acbradio.org Sent: Thursday, June 28, 2012 5:27 AM Subject: Re: [CnD] Summer Delight Cake Hi. How do you slice a cake horizontally as in the recipe below? I'm trying to figure out how I'd turn the cake on it's side and hold it while I line up the knife and cut. Is there a way to do this without the cake moving? Lisa Belville lisa...@frontier.com missktlab1...@frontier.com - Original Message - From: marilyn deweese mldeweese15...@frontier.com To: cookinginthedark@acbradio.org Cc: delmascor...@googlegroups.com Sent: Tuesday, June 26, 2012 3:15 PM Subject: [CnD] Summer Delight Cake Summer Delight Cake By Diana Rattray, Ingredients: list of 4 items . 1 angel food cake, homemade or purchased . 1 quart orange or lime sherbet, softened . 1 quart lemon sherbet, softened . 16 ounces frozen whipped topping, thawed list end Preparation: Sliced cake horizontally into 3 layers, place each layer on a plate. Spread orange sherbet on 1 cake layer, and freeze. Spread lemon sherbet on 1 cake layer, and freeze. Place lemon layer on top of lime layer, and top with remaining cake layer. Spread whipped topping on top and sides of cake. Freeze. Once completely frozen, wrap in aluminum foil until ready to serve. Serves 10 to 12 people. Enjoy. ___ 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
[CnD] slicing cakes
I was taught, in Home Ec, to put tooth picks into the sides of the cake as markers and use dental floss as the cutting edge. Simply line the floss up with the tooth picks and wiggle/pull through cake. I have seen it work well with some cakes, but have not seen it used wit Angel Food cake, so can't comment on whether it would actually work, since they say to use a serrated knife for slicing them. Carol ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] helpful hint: thickeners
On 6/28/12, marilyn deweese mldeweese15...@frontier.com wrote: Hi Tina, do you have a question? - Original Message - From: Dena Polston dpolst...@gmail.com To: cookinginthedark@acbradio.org Sent: Tuesday, June 26, 2012 10:46 PM Subject: Re: [CnD] helpful hint: thickeners On 6/26/12, marilyn deweese mldeweese15...@frontier.com 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 Cookinginthedark@acbradio.org 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
Re: [CnD] helpful hint: thickeners
On 6/28/12, Dena Polston dpolst...@gmail.com wrote: On 6/28/12, marilyn deweese mldeweese15...@frontier.com wrote: Hi Tina, do you have a question? - Original Message - From: Dena Polston dpolst...@gmail.com To: cookinginthedark@acbradio.org Sent: Tuesday, June 26, 2012 10:46 PM Subject: Re: [CnD] helpful hint: thickeners On 6/26/12, marilyn deweese mldeweese15...@frontier.com 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 Cookinginthedark@acbradio.org 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.
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 dpolst...@gmail.com To: cookinginthedark@acbradio.org Sent: Thursday, June 28, 2012 10:55 AM Subject: Re: [CnD] helpful hint: thickeners On 6/28/12, marilyn deweese mldeweese15...@frontier.com wrote: Hi Tina, do you have a question? - Original Message - From: Dena Polston dpolst...@gmail.com To: cookinginthedark@acbradio.org Sent: Tuesday, June 26, 2012 10:46 PM Subject: Re: [CnD] helpful hint: thickeners On 6/26/12, marilyn deweese mldeweese15...@frontier.com 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 Cookinginthedark@acbradio.org 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.
Re: [CnD] Summer Delight Cake
If you can find a round cake pan that is as deep as you want the layers, place the cake in it and with a long knife cut across the top of the pan and it should cut farley easily. Kerry - Original Message - From: marilyn deweese mldeweese15...@frontier.com To: cookinginthedark@acbradio.org Sent: Thursday, June 28, 2012 7:35 AM Subject: Re: [CnD] Summer Delight Cake The only way I can slice like that is to hold the cake on it's side. I know of no other way. Marilyn - Original Message - From: Lisa Belville lisa...@frontier.com To: cookinginthedark@acbradio.org Sent: Thursday, June 28, 2012 5:27 AM Subject: Re: [CnD] Summer Delight Cake Hi. How do you slice a cake horizontally as in the recipe below? I'm trying to figure out how I'd turn the cake on it's side and hold it while I line up the knife and cut. Is there a way to do this without the cake moving? Lisa Belville lisa...@frontier.com missktlab1...@frontier.com - Original Message - From: marilyn deweese mldeweese15...@frontier.com To: cookinginthedark@acbradio.org Cc: delmascor...@googlegroups.com Sent: Tuesday, June 26, 2012 3:15 PM Subject: [CnD] Summer Delight Cake Summer Delight Cake By Diana Rattray, Ingredients: list of 4 items . 1 angel food cake, homemade or purchased . 1 quart orange or lime sherbet, softened . 1 quart lemon sherbet, softened . 16 ounces frozen whipped topping, thawed list end Preparation: Sliced cake horizontally into 3 layers, place each layer on a plate. Spread orange sherbet on 1 cake layer, and freeze. Spread lemon sherbet on 1 cake layer, and freeze. Place lemon layer on top of lime layer, and top with remaining cake layer. Spread whipped topping on top and sides of cake. Freeze. Once completely frozen, wrap in aluminum foil until ready to serve. Serves 10 to 12 people. Enjoy. ___ 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 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
[CnD] George And Lora's Strawberry Banana Dessert
George And Lora's Strawberry Banana Dessert (Lora Leggett 2012.06.28) 1 serving pack Little Debbie Banana Twins, each cake cut into 3 pieces 8 to 10 strawberries, halved or sliced depending on size or preference 5 or so tablespoons of your favorite ice cream or Cool Whip, I used Haagen Dasce Dark Chocolate Mint Cut up the Little Debbie cakes and arrange them in the bottom of a bowl. Cover with sliced or halved strawberries. Cover that with ice cream or Cool Whip as desired. Allow to sit a few minutes for the flavor of the strawberries and ice cream to absorb into the Little Debbies. You can mix and match all the ingredients. I used what was around. I am sure Swiss Cake Rolls or other kinds of Little Debbies would work. George's vanilla ice cream was out and I just had a small ice cream container of my son's to use. It is expensive so I just used a few tablespoons to cover the strawberries. This is dedicated to the memory of George and is the first meal I have created since he passed away on June 16, 2012. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] George And Lora's Strawberry Banana Dessert
I'm sorry Lora. Thoughts andprayers are with you. Mary Ann Robinson (formerly Rojek) - Original Message - From: Lora Leggett kc8...@comcast.net To: cookinginthedark@acbradio.org Sent: Thursday, June 28, 2012 7:33 PM Subject: [CnD] George And Lora's Strawberry Banana Dessert George And Lora's Strawberry Banana Dessert (Lora Leggett 2012.06.28) 1 serving pack Little Debbie Banana Twins, each cake cut into 3 pieces 8 to 10 strawberries, halved or sliced depending on size or preference 5 or so tablespoons of your favorite ice cream or Cool Whip, I used Haagen Dasce Dark Chocolate Mint Cut up the Little Debbie cakes and arrange them in the bottom of a bowl. Cover with sliced or halved strawberries. Cover that with ice cream or Cool Whip as desired. Allow to sit a few minutes for the flavor of the strawberries and ice cream to absorb into the Little Debbies. You can mix and match all the ingredients. I used what was around. I am sure Swiss Cake Rolls or other kinds of Little Debbies would work. George's vanilla ice cream was out and I just had a small ice cream container of my son's to use. It is expensive so I just used a few tablespoons to cover the strawberries. This is dedicated to the memory of George and is the first meal I have created since he passed away on June 16, 2012. ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark - No virus found in this message. Checked by AVG - www.avg.com Version: 2012.0.2179 / Virus Database: 2437/5099 - Release Date: 06/28/12 ___ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
Re: [CnD] helpful hint: thickeners
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 kc8...@comcast.net To: cookinginthedark@acbradio.org 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 dpolst...@gmail.com To: cookinginthedark@acbradio.org Sent: Thursday, June 28, 2012 10:55 AM Subject: Re: [CnD] helpful hint: thickeners On 6/28/12, marilyn deweese mldeweese15...@frontier.com wrote: Hi Tina, do you have a question? - Original Message - From: Dena Polston dpolst...@gmail.com To: cookinginthedark@acbradio.org Sent: Tuesday, June 26, 2012 10:46 PM Subject: Re: [CnD] helpful hint: thickeners On 6/26/12, marilyn deweese mldeweese15...@frontier.com 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 Cookinginthedark@acbradio.org 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
