{"id":176,"date":"2014-08-20T01:28:06","date_gmt":"2014-08-20T01:28:06","guid":{"rendered":"http:\/\/tellingthetruth.info\/recipearls\/?page_id=176"},"modified":"2014-10-10T02:00:12","modified_gmt":"2014-10-10T02:00:12","slug":"tips","status":"publish","type":"page","link":"https:\/\/tellingthetruth.info\/recipearls\/tips\/","title":{"rendered":"Z ~ Miscellaneous, Tips, etc."},"content":{"rendered":"

HOW TO SAUTE \u00a0\u00a0 \u00a0(NOT PAN FRY)<\/strong><\/p>\n

To saut\u00e9 is to cook food quickly in a hot skillet.
\nTo saute causes the exterior of meat to brown.
\nBrowning adds flavor and makes a crisp crust, when coated with bread crumbs, flour, etc.
\nIt also produces flavorful browned bits in the pan, which are tasty in gravy
\nSaute is good for tender, quick-cooking BONELESS meat cuts of chicken, pork, steak.
\nIdeally, chicken should have a nicely browned exterior and a tender juicy interior.<\/p>\n

CHOOSE THE RIGHT PAN:\u00a0 Use pan with a HEAVY FLAT bottom.
\nDo not crowd food in pan.
\nUse only enough oil to COAT the bottom of the pan–NOT 1\/8\u201d to \u00bc\u201d of oil.
\nIf you add more than just a COATING of oil\u2014then you are pan-frying and not saut\u00e9ing.
\nIn a 12\u201d skillet, use 2T oil; heat about 4 minutes.<\/p>\n

HEAT EMPTY SKILLET UNTIL BLAZING HOT.\u00a0 (Foods stick in cool pans.)
\nAdd oil to either not or cold skillet and swirl all over pan bottom.
\nWhen it shimmers, the pan is ready to add food.
\n(Can add oil before heating or during.)
\nOILS:\u00a0 Use a vegetable, peanut or canola oil. (butter\/oleo burns too easily)
\nMESS:\u00a0 USE SPLATTER SCREEN to minimize mess if you want.<\/p>\n

PREPARE MEAT:
\nMOISTURE is the enemy of saut\u00e9ing.\u00a0 It causes the oil to splatter and prevents browning.
\nTHOROUGHLY dry items with paper towels just before saut\u00e9ing
\nDon\u2019t salt until just before cooking.\u00a0 (Salt draws moisture to the surface)<\/p>\n

COATING:
\nFLOUR:\u00a0 May want to flouring some foods before cooking. Or coat with crumbs.
\nDIPPING:\u00a0 Lightly beaten egg thinned with a little water makes the lightest crispiest coating.
\nCan also coat with egg and milk.
\nCoating w\/flour, then dipping in egg mixture; then in crumbs.<\/p>\n

ADD MEAT:\u00a0 And turn to MED HIGH HEAT\u2014the point at which oil sizzles, but doesn\u2019t smoke. If you see a wisp of smoke\u2014remove pan from burner and wait. Then return.
\nTURN meat with tongs (fork pierces and releases juices)<\/p>\n

COOKING:\u00a0 To form good crust, MUST let the food sit after placing in pan.
\nDo NOT check bottom of meat constantly.\u00a0 Meat will release from bottom of skillet.
\nLifting food from pan too early can cause crust to tear.
\nTIMING for EACH SIDE:\u00a0 Steaks-4 min; pork-2 min; chicken-3 min; shrimp-45 sec to 1 min-just til turn pink.<\/p>\n

GRAVY:\u00a0 When meat is cooked, remove from skillet and make pan gravy from drippings.\u00a0 See Sauces & Gravy for Pan Gravy Recipe.<\/p>\n

\n

COOKING WITH WINE<\/strong><\/p>\n

Do NOT use cooking wine. Has lots of salt in it and isn\u2019t really wine.<\/strong><\/p>\n

Dry = puckers your mouth \u2013 NOT sweet<\/p>\n

Types of Dry Red Wine: (Nothing aged in Oak!)\u00a0 <\/strong>Merlot, Cabernet Sauvignon, Burgundy, Pinot Noir, Syrah, Chardonnay and Cabernet, Australian brand Lindemans<\/p>\n

Types of Dry White Wines<\/strong>: Chenin Blanc or Sauvignon Blanc. Noilly Prat is good for white wine in recipes. Store bottle with yr oils\/vinegars–does not go bad.<\/p>\n

TIP: Keep small bottles in six-packs (187 ml each, which is 1\/4 of a standard bottle) on hand for things that call for only a few ounces of wine.<\/p>\n

TIP: Some grocery stores carry little four-paks of Sutter Home bottles of wine – red and white – the bottles contain aprox. 1 cup each. Easy to keep on hand for small amounts<\/p>\n

\n

Bain marie aka water bath<\/strong><\/p>\n

Use with cheesecake, custard style dishes, CremeBrulee \u2013 dishes containing eggs.<\/p>\n

The French call this cooking technique bain marie . It consists of placing a container (pan, bowl, souffl\u00e9 dish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep cooked foods warm.<\/p>\n

It’s especially important for dishes with eggs in them, since without a bain marie, the eggs cook too quickly and essentially scramble. It evenly distributes moist heat so the dish cooks evenly and there’s moisture in the oven. The water acts as insulation from the dry heat of the oven. It ensures that what you are making never gets hotter than the water itself. Those French bakers were pretty smart!!<\/p>\n

\n

\u00a0AVOCADO<\/strong><\/p>\n

Don’t wait for an avocado to ripen.
\nSimply poke the skin in a couple places.
\nThen microwave on HIGH for up to 1 min.
\nIt’s then ready to use immediately.<\/p>\n

CREAM CHEESE:\u00a0 T<\/strong>o soften, remove wrapper and microwave on HIGH for 30 seconds<\/p>\n

BAIN MARIE\u00a0 aka WATER BATH<\/strong><\/p>\n

Use with cheesecake, custard style dishes, CremeBrulee \u2013 dishes with eggs in them,<\/p>\n

The French call this cooking technique bain marie . It consists of placing a container (pan, bowl, souffl\u00e9 dish, etc.) of food in a large, shallow pan of warm water, which surrounds the food with gentle heat. The food may be cooked in this manner either in an oven or on top of a range. This technique is designed to cook delicate dishes such as custards, sauces and savory mousses without breaking or curdling them. It can also be used to keep cooked foods warm.<\/p>\n

It’s especially important for dishes with eggs in them, since without a bain marie, the eggs cook too quickly and essentially scramble. It evenly distributes moist heat so the dish cooks evenly and there’s moisture in the oven. The water acts as insulation from the dry heat of the oven. It ensures that what you are making never gets hotter than the water itself. Those French bakers were pretty smart!!<\/p>\n

TOPPINGS FOR CASSEROLES<\/strong><\/p>\n

**Durkee’s french fried onion rings, crushed slightly** (excellent!)
\nOnion soup mix
\nHerb seasoned stuffing crumbs, browned in butter
\nCroutons (homemade are best!)
\nChow mein noodles, corn chips, potato chips, crushed in melted butter
\nSoft bread crumbs with garlic, parsley in melted butter
\nGrated Swiss, Parmesan, cheddar or Romano cheese
\nSauteed chopped mushrooms
\nToasted almonds, whole or chopped or nuts
\nSesame or poppy seeds
\nPaprika, chili powder<\/p>\n

\n

BLUSHING PINK JELLY (WINE JELLY)\u00a0\u00a0<\/strong> \u00a0\u00a0\u00a0\u00a0 (made 12\/99)
\nMakes 28-30 oz. jelly<\/p>\n

1 cup Rose Wine*
\n3-1\/3 c white granulated sugar
\n3 oz. LIQUID pectin
\n7 (4) oz. jars<\/p>\n

1.\u00a0 Jar preparation:\u00a0 Wash jars, lids, bands, ladle, wide-mouth funnel, tongs in hot sudsy water and rinse.\u00a0 Dry bands by hand.\u00a0 In large pot, cover jars with at least 1: water and boil for 10 min.\u00a0 Reduce heat to 180\u00b0 and add lids.\u00a0 Keep hot. Do NOT boil lids.\u00a0\u00a0 NOW, start making jelly.<\/p>\n

2.\u00a0 JELLY:\u00a0 Use burner separator–keeps down foam!!.\u00a0 Mix sugar and wine in saucepan til mixture is very not, but not boiling, stirring til sugar dissolves completely and mixture is clear, about 5 minutes. Bring to rolling boil (212 degrees) and quickly stir in pectin.\u00a0 Return to boil and boil exactly 1 minute, stirring. Remove from heat. Skim off any foam with metal spoon and discard.<\/p>\n

3.\u00a0 With tongs, remove jars and lids from hot water and drain.\u00a0 Immediately ladle hot jelly into hot sterilized jars, using funnel and holding ladle close so\u00a0 bubbles don’t form as you pour. Leave 1\/4″ space at top.\u00a0 Clean jar rims with damp cloth. Fasten lids and screw bands in place.<\/p>\n

Jellying Point for sea level is 220\u00b0 F<\/p>\n

ANY type wine may be used.
\n*Rosy-red Jelly:\u00a0 Used Grenache Rose’ Wine by Joseph Phelps VinduMistral\/96
\nPink: Used White Zinfadel (California)
\nClear:\u00a0 Used Dry Chenin Blanc
\nDeep Red Jelly:\u00a0 Port Wines-Ruby Port, Pinot Noir or Zifandel (didn’t try)<\/p>\n

OTHER WINE JELLY RECIPES<\/strong><\/p>\n

RECIPE #2 – Used\u00a0 12\/99:\u00a0 1-3\/4 c clear wine; 3 c sugar 3 oz liq. Pectin & makes 4 cups jelly\u00a0 – Foamed real bad and wouldn’t get thick tho.<\/p>\n

RECIPE #3 (Untried):
\n4 c wine (red, concord or porto); 6 c sugar;\u00a0 6 oz liq pectin<\/p>\n

RECIPE #4 PORT WINE JELLY (Untried):
\n1 c Port wine; 1 c grape juice; 3-1\/2 c sugar; 3 oz liq pectin
\nMakes 4-1\/2 pint jars.\u00a0 Can use other wines and can substitute apple juice for grape jc.\u00a0\u00a0 From book:\u00a0 Gourmet Preserves by Judith Choate<\/p>\n


\n<\/strong><\/p>\n

\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

HOW TO SAUTE \u00a0\u00a0 \u00a0(NOT PAN FRY) To saut\u00e9 is to cook food quickly in a hot skillet. To saute causes the exterior of meat to brown. Browning adds flavor and makes a crisp crust, when coated with bread crumbs, flour, etc. It also produces flavorful browned bits in the pan, which are tasty in […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-176","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/176","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/comments?post=176"}],"version-history":[{"count":11,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/176\/revisions"}],"predecessor-version":[{"id":1152,"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/pages\/176\/revisions\/1152"}],"wp:attachment":[{"href":"https:\/\/tellingthetruth.info\/recipearls\/wp-json\/wp\/v2\/media?parent=176"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}