Cookin' Aint That Hard

HELPFUL HINTS AND SHORT CUTS

Let's get started with a small list of ingredients and tables that I hope will assist you in your adventures in procuring that perfect end result "that was the best meal I ever ate".  Along with proper procedures, I'd like to offer some cook at home advantages and lessen the complexity by the use of canned soups for sauces and a host of other applications. These I hope will cut the workload, clean up, and time spent in the kitchen rater than with your guests.

***APPLICATIONS***

Butter and Margarine- Either can be used almost interchangeable in most cases. Butter gives you better taste but as of late, higher in cholesterol. An interesting fact about butter is that it foams at 350 degrees, which is the perfect temperature for cooking eggs and omelets.

Flour- All recipes call for all-purpose four unless otherwise specified. This is main ingredient for roux's which are used to thicken almost anything.

Herbs- Most can be found fresh which offers the best taste but in hard times you can use dried.

Shortening- When called for and mostly in baking recipes, use store brand or

Crisco brand. Please do not substitute lards, bacon or goose fat, butter or liquid oil in recipes 'cause they will fail because they 're to heavy.

Sour Cream- This is an excellent product as an addition to cream base soups along with milk and heavy cream. Also great in dips for fresh vegetable trays; folded into mashed potatoes or stuffed baked potatoes.

Spices- In these days almost any spice can be found dried but fresh is the way to go. I suggest that you use dried for times when that particular spice is used. Spices used frequently should be fresh. An example; If you do a lot of oriental cooking then fresh ginger should be used and is easily found and grated for use.

Sugar- Always consider this as a liquid because once it is added, it dissolves into the mixture and will thin out the consistency. Also, all recipes call for white sugar unless otherwise indicated. Confectionery sugar is confined to desert items such as dustings on donuts or combined with water and vanilla for fondant icing. Brown sugar is always measured in packed amounts.

Baking Temperatures- These can vary from oven to oven and must be checked with an extra thermometer.  Also, oven should always be preheated to specific temperature fifteen minutes before use.

Blending, mixing or whipping- These methods are used to incorporate ingredients using varying degrees of speed.

Folding- This method is a gentle stirring or tuning of two items to make one. An example would be in adding whipped egg whites into a cake batter. You want to retain as mush of the air bubbles as possible.  Isn't that why you worked so hard to get them there to begin with?

Basting- This is a process of spooning the drippings back over the roast to caramelize the natural sugars coming from the turkey, fresh ham, etc. Also used in cooking certain eggs; spooning over the hot butter to help cook the surface without turning. This is also used in forming a glaze when fruit is used in cooking.

Glazes- This is a coat or crust formed to cover over meats and roasts.  It is usually made from fruit or fruit juices.  Glazes are both tasty and appealing.

Deglazing- This is a process used to re-hydrate the dried juices left in a pan.  While the pan is still hot, (caution take it off of the direct heat) pour a small amount of wine or stock and stir.  You will see this done in many of my recipes that call for sauces.

Reducing- This is a process of cooking down (dehydrating) the pan drippings or liquids to a point at which the flavor is intensified and ready to be thickened for a sauce, broth or soup.

Roux- This is made from two parts flour, one part butter or oil. It is used as a thickening agent in preparation of gravies, sauces and soup stocks.