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 Food Tips October 17, 2007 5:28 AM

Ketchup - Tips for tomato or brown sauceSubmitted by Richard
         
Don't just bang on the bottom of a stubborn ketchup bottle. Run the
blade of a table knife around the inside of the neck; then tip the bottle
and watch the sauce flow.
  When you've finished a bottle of ketchup, make use of the residue:
add a little water or vinegar and shake, then use the liquid to flavour
soups, stews or salad dressings
  
Potatoes - Household tips related to the humble potato  Submitted by
Richard
     
When catering for a crowd and you plan to boil potatoes, peel the
potatoes in advance and keep them in a large bowl covered with cold water.
Change the water daily, keep in a cool place.
  Deep fry fine potato peelings until crispy to make a delicious snack.
  Try stuffing halved baked potatoes, which have had the flesh removed,
with cheese, meat, fish or vegetables. If you wish, mash the cooked
potato and mix it with your chosen filling. Spoon it back into the potato
skin, sprinkle with cheese and brown under a hot grill. Always eat the
skin of a baked potato, as it provides a good amount of fibre.
  When you scoop out the cooked potato with a spoon, leave a little
next to the skin so that the skin won't burn or tear when recooked.
  
Potato blight - Tip for dealing with potato blight  Submitted by
Richard
 
Potato blight is a devastating disease that blackens the foliage of
potato plants and causes the tubers to rot. It appears during the summer
without warning, although always at times of warmth and high humidity.
When this combination of conditions occurs, it is prudent to spray
potatoes with Bordeaux Mixture, to arrest an attack. If dark brown patches
start to appear on the foliage before spraying takes place, still apply
the Bordeaux Mixture. Much of the crop can be saved, although it is
unlikely that the potatoes will keep well.
  
Poached eggs - Tips for poaching eggs  Submitted by Richard
       
If you don't have a poaching pan use a deep frying-pan. Fill it with
water to a depth of 3 in/ 75 mm, add 3 tablespoons of vinegar to every 2
pints/1 litre of water, and bring to the boil.
  Break the eggs into the boiling water, then lower the heat to a
simmer. With a spoon in each hand, quickly scoop up the whites over and
round the yolks. Cook for about 4 minutes or until the whites are set.
  Remove the eggs and place them in a bowl of warm water, if you're
going to eat them hot. If you're eating them cold in a salad, place them
in cold water. Trim the ragged whites with a knife or kitchen scissors.
Drain on paper towels before serving
  
Popcorn - Household tips related to popcorn  Submitted by Richard
       
If your popcorn won't pop, the kernels may have dried out. Soak them in
water for about 5 minutes, then drain and try again. Or freeze them
for a day or so.
  In fact, the freezer is the ideal place to store popcorn - and you
don't need to thaw the kernels before putting them in the pan. The
additional moisture actually improves their performance.
  Unbuttered popcorn has fewer calories than most snack foods. Try
sprinkling it with crushed herbs or spices
  
Juice extracting - Tips for squeezing juice  Submitted by Richard
       
When you don't have a lemon squeezer or juice extractor try these
methods for extracting juice. They will work better if you knead and soften
the citrus first.
  Insert a large fork into the centre of a cut orange or lemon, then
squeeze the fruit against the fork to extract the juice.
  Gently squeeze cut citrus fruit over an inverted cup, using a saucer
to catch the juice. Use an old, valueless cup. (A demitasse cup works
best for lemons.)
  
Ice cubes - Tips about ice cubes  Submitted by Richard
       
Do you need extra ice cubes for a party? Freeze water in clean plastic
egg cartons, then transfer the ice to sandwich bags and store it in the
freezer.
  You won't get bubbles in your ice cubes if you use bottled, still
mineral water, or if you boil tap water, cool and then freeze it.
  A freezer works best when it's full, so fill up the empty spaces.
Giant ice cubes, made by filling bread tins or plastic bags with water, do
the job. They're great for picnics, too; just pop them into a plastic
bag in the cooler.
  
  Ice cream cones - Tips about an ice cream cone         
Before you scoop ice cream into a cone, drop a jelly baby in the
bottom; it helps to prevent drips from coming through.
  With a bit of ingenuity, you can serve up an ice cream treat without
relying on ready made cones. Here are some ideas:

  Make an ice cream sandwich by putting a scoop between two large
biscuits or splitting a trifle sponge in half and filling it.
  Hollow out a fairy cake to make a little edible bowl.
  Slice the tops off oranges, scoop out the flesh, then fill with ice
cream. (Puree the flesh to make orange juice.)
  Make brandy snap cups by moulding just-baked brandy snaps over an
orange or up-turned glass, instead of rolling them around a wooden spoon
handle. Remove from the orange or glass as soon as they cool.
  
Ice cream - Tips and hints about ice cream  Submitted by Richard
        
Ice cream retains its texture and quality best at -18°C/0°F; put a
thermometer in your freezer and adjust the setting accordingly.
  Ice cream picks up freezer smells easily, so store the carton in a
sealed plastic bag.
  To soften ice cream quickly for serving, put the carton in a
microwave on Defrost  [ send green star]  [ accepted]
 
 October 17, 2007 1:00 PM

Angel! many thanks for this tips!  [ send green star]
 
 October 30, 2007 10:22 PM

http://www.recipe4living.com/Recipe/53920-FreezeYourHerbs.aspx  [ send green star]  [ accepted]
 
 November 08, 2007 6:27 PM

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100 Life Saving Health Food Tips February 19, 2009 1:35 PM

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Chinese Astrology,Feng Shui & Food Tips for Throwing a Party March 01, 2009 4:51 PM

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Tortilla tip March 12, 2009 12:21 PM

If you buy tortillas and they come warm:

Always separate them before putting them inside the refri, this way they don´t  break.

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Travel Health Tips March 15, 2009 9:02 AM

http://www.youtube.com/watch?v=jOhM726pPaw&feature=PlayList&p=A13D06F9381220CB&playnext=1&playnext_from=PL&index=7



This post was modified from its original form on 15 Mar, 9:03  [ send green star]
 
Eat Healthy Food on a Budget Tips - Nutrition by Natalie March 23, 2009 4:37 PM

Be My Friend - http://www.myspace.com/psychtruth

Nutrition by Natalie
Eat Healthy Food on a Budget Tips

Save money and eat healthy foods as the same time. Natalie gives ways eat better without breaking the bank.

Tips to eat better for less. A healthy diet will increase health, weight loss, wellness and fitness.

Please visit Natalie's website at
http://www.nutritionbynatalie.com

Music By Jimmy Gelhaar
http://myspace.com/bonjimmy
http://youtube.com/jgelhaar

This video was produced by Psychetruth
http://www.myspace.com/psychtruth
http://www.youtube.com/psychetruth

© Copyright 2007 Zoe Sofia. All Rights Reserved.

This video maybe displayed in public, copied and redistributed for any strictly non-commercial use in its entire unedited form. Alteration or commercial use is strictly prohibited.

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ACIDS March 26, 2009 4:50 PM

Acids help proteins coagulate, so adding either vinegar or lemon juice to water used for poaching eggs helps keep the eggs from spreading out.

Acorn Squash

This acorn-shaped squash is one of the most widely available among the small winter squash. It measures about 6 inches around and weighs 1 to 2 pounds. Acorn squash is a good source of calcium. Baking is an excellent way to bring out the flavors of this squash.

ALBUMEN

Albumen, or egg white, makes up about 60% of an eggs weight. As an egg ages, the protein in the egg white changes and becomes thinner and more transparent. Fresh eggs sit tall and firm in the pan, and older eggs will spread out more.

When you are going to beat egg whites, let the eggs sit at room temperature for 30 minutes before using them. The egg whites will beat to a greater volume.

Alcohol in Cooking

Alcohol Content and Substitutions

Contrary to what most people believe, and that includes most professionals, when using beer, wine or other alcoholic beverages in recipes, a lot of alcohol is left after cooking.      
Here are the facts from the Agricultural Research Service of the USDA (1989).         

Alcohol remaining after preparation:        
100% Immediate consumption  
70% Overnight storage 
85% Boiling liquid, remove from heat  
75% flamed        

Alcohol remaining: baked or simmered:        
40% 15 min.   
35% 30 min.   
25% 1 hour  
20% 1.5 hour  
10% 2 hours   
5% 2.5 hours


Suggested substitutions for Alcoholic Beverages in Recipes
Choose the substitute considering the sweetness of the dish you are preparing.

White Wine substitutes in recipes
• Apple juice or carrot juice.
• Vegetable stock or Chicken stock straight or with a little white wine vinegar
• 1/2 cup rice vinegar and 1 tablespoon white grape juice.

Red Wine substitutes in recipes
• 1/2 cup of grape juice with 2 teaspoons of red wine vinegar.
• 1/2 cup water and 2 teaspoons of balsamic vinegar.
• Beef stock or chicken stock straight or with a little red wine vinegar.

Champagne substitutes in recipes
• Ginger ale, sparkling grape juice.

Brandy substitutes in recipes
• Apple juice, peach juice, white grape juice, pear juice.

Marsala substitutes in recipies
• Orange, peach or pear juice.

Orange Liqueur substitutes in recipes
• Frozen orange juice concentrate.

Beer substitutes in recipes
• Chicken broth, beef broth, ginger ale.

ALLSPICE

(Pimenta officinalis; Pimenta dioica)

1 pound allspice = 6 cups
1 ounce = 6 tablespoons
1 tablespoon = 1/6 ounce

Allspice flavor and aroma is a pleasant blend of cinnamon and clove.

Allspice is generally described as possessing a woody, cinnamon-like flavor which is slightly numbing.

Allspice is used in seasonings, sauces, sausages, ketchup, jams, pumpkin, gravies, roasts, hams, baked goods, and teas. Caribbean cooking relies on Allspice as the main ingredient in jerk seasoning. It is used in Caribbean, Mexican, Indian, English, and North American cooking and in seasoning blends such as jerk seasoning and curry.

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Healthy Food Tips : Healthy Water Flavoring Tips April 07, 2009 2:08 PM

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How To Detoxify Your Body : Chewing Your Food Tips for Body Detox & Healthy Colons April 30, 2009 5:20 PM

Learn about chewing your food in a way to promote healthy colons in this free health video on detoxifying your body and promoting a healthy colon.

Expert: Karen Fraser
Bio: Karen Fraser is a Certified Natural Health professional.
Filmmaker: Richard Kennedy

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Acorn Squash May 17, 2009 8:04 PM

This acorn-shaped squash is one of the most widely available among the small winter squash. It measures about 6 inches around and weighs 1 to 2 pounds. Acorn squash is a good source of calcium. Baking is an excellent way to bring out the flavors of this squash.

 [ send green star]
 
ALMONDS July 04, 2009 2:10 PM

Roasted almonds are slightly harder in texture than natural almonds because the dry-roasting process removes some of the moisture. Natural almonds are better for baking and cooking.

There are about 23 almonds per one ounce serving.

Pack

    Shelled whole dry-roasted and shelled whole natural almonds are packed in 2-pound cartons.


Storage

    • After opening, almonds will keep 4 to 6 months under refrigeration.

    • Opened nuts, if frozen, will keep for 9 to 12 months.


Uses and Tips

    • One pound of whole almonds measures 3 cups.

    • Dry-roasted almonds have a shorter shelf life than natural almonds.

    • Almonds can be substituted in any recipe calling for nuts.

    • Almonds are a tasty and nutritious addition to rice dishes, vegetable dishes, casseroles, stuffings, salads, baked goods and desserts; they also make an excellent substitute for bread crumbs as a topping for casseroles or in a breading for fish.

    • To toast almonds, spread in a single layer on a baking pan and bake at 300-350°F for 8-10 minutes, stirring occasionally until almonds darken slightly (they will continue to brown slightly when removed from the oven).


Nutrition Information

    • Shelled Almonds are a vitamin E-rich food; because of their skins, they are even higher in vitamin E than blanched almonds. One ounce (about 20-25 almonds) provides 35% of the daily value for vitamin E.

    • Almonds are also high in protein, having as much protein, ounce for ounce, as red meat, but without the cholesterol.

    • The fat content in almonds: 72% is monosaturated (the “good” fat), 21% is polyunsaturated fat, and only 7% is saturated fat.

    • 1/3 cup of almonds provides 1/3 serving from the Meat, Poultry, Fish, Dry Beans, Eggs, And Nuts Group of the Food Guide Pyramid.


Nutrition Facts
Serving size 1/3 cup (39g) shelled almonds
Amount Per Serving &  % Daily Value

    • Calories 225
    • Fat Cal 178
    • Total Fat 19.0g 29%
    • Saturated Fat 1.3g 6%
    • Cholesterol 0mg 0%
    • Sodium 0mg 0%
    • Total Carbohydrate 6g 2%
    • Dietary Fiber 5g 20%
    • Sugars 1g
    • Protein 9g
    • Vitamin A 0%
    • Vitamin C 0%
    • Calcium 10%
    • Iron 7%

*Percent Daily Values are based on a 2,000 calorie diet.
USDA Food & Nutrition Service

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