By John Storey, Martha Storey

ISBN-10: 1603424288

ISBN-13: 9781603424288

Given that 1973, Storey's kingdom knowledge announcements have provided sensible, hands-on directions designed to assist readers grasp dozens of state residing abilities fast and simply. There are actually greater than a hundred and seventy titles during this sequence, and their impressive reputation displays the typical hope of kingdom and town dwellers alike to domesticate own independence in lifestyle.

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Extra info for Cold Storage for Fruits & Vegetables (Storey's Country Wisdom Bulletin A-87)

Sample text

3. Sprinkle on baked foods such as tomatoes, cauliflower gratin, or cassoulet to give texture. To make fresh bread crumbs 1. Cut the crusts off white bread and let the bread sit out for about 12 hours—the bread should be just barely beginning to dry out. 2. Pulverize it in a food processor. 3. Work the crumbs through a drum sieve or strainer. Panko crumbs If you like a crusty crunchy coating to your breaded foods, replace the fine bread crumbs with panko crumbs, now available at most supermarkets.

If you’re trying to cut down on cholesterol, use half beurre noisette and half neutral oil in emulsified sauces like hollandaise and its derivatives. tools, techniques, and advice 034 How to intensify the flavor of butter 29 035 Does adding oil to butter keep it from burning? The advice given in many cookbooks to add oil to butter to keep it from burning in a hot pan and allowing it to be heated to a higher temperature is a fallacy. What causes butter to burn is the protein it contains—the milk solids—and unless these proteins are removed, they will burn, regardless of whether or not oil is combined with the butter.

Reposition root vegetables and tubers every few minutes— turned around, upside down, placed in different parts of the microwave—and allow to rest before each repositioning so the heat can spread evenly throughout the vegetable or starch. 2. Put fish in a flat container with a few tablespoons of liquid such as water or wine and cover the container with tightly sealed plastic wrap. Microwave it until the liquid boils and the plastic wrap puffs up. Reposition the container and let it rest a few minutes, then repeat the process.

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Cold Storage for Fruits & Vegetables (Storey's Country Wisdom Bulletin A-87) by John Storey, Martha Storey


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