2009 December - Part 3

Dec 4

posted by: admin in Uncategorized on 12 4th, 2009 | | 7 Comments »

There are several different types of vinegars out there and they are often used for baking and cooking. Some use them for marinating and some vinegars are even used as a part of salad dressings. However, you may be a bit confused as to which type of vinegar you use in different situations. Here [...]

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1) For those who saute' with butter, make sure you use unsalted butter because as salted butter melts, the salt can separate from the butter, leaving the food tasting bitter.

2) When making soups or stews, always add the herbs the last ten minutes because cooking longer will cause them to lose their flavor.

3) The tannic acid in black tea can tenderize meat so add about one half cup along with other liquids to shorten cooking time.

4) If you're using a canned condensed soup, shake it first, then open from the bottom and the soup will slide right out.

5) When making fresh tomato soup, put the milk in first and warm, then add the tomatoes; if you do it the other way it'll curdle.

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