Thursday, July 23, 2009

Cooking ,Canning ect.Tips

Basic Tips but well used by all

Yogurt vs. Mayo
Substitute half plain yogurt for mayonnaise in dishes like tuna, chicken or egg salad

Adjust Temperature For Different Pans
The type of pan you use when baking is important. The right pan can determine the outcome of your dish. If you are substituting pans or dishes, here are some guidelines to keep in mind: Glass pan substitutes: Turn down baking temperature by 25 degrees Shallow pan substitute: Reduce overall baking time by 1/4 Deeper pan substitute: Increase overall baking time by 1/4

Beef Comes In Four Main Cuts
Beef comes in four main cuts: chuck, loin, rib and round. Packaging information generally tells the cut and the product, such as “chuck roast” or “sirloin steak” to give the consumer an idea of the best way to cook the product. Chuck and round cuts are less tender and require a moist cooking method such as braising, which is a slow moist-heat cooking method that uses a small amount of liquid such as stock or wine with a tight-fitting lid. Cook the moister loin and rib cuts by a dry heat method, such as broiling or grilling.

Choose The Right Bird For Chicken Soup
Chicken soup is a popular way to use chicken. The type of chicken used to make soup makes a difference in how it will come out. If you are buying the chicken specifically for soup, choose a kosher pullet (which is a young female chicken that is old enough to lay eggs). Kosher pullets are raised in a free-range environment and eat natural vegetation and insects. If a kosher pullet is not available, select a soup chicken, which are usually older, female birds. The meat might be tougher than a younger chicken, but it has more flavor. Cook the chicken whole first before cutting it into pieces. This process will take longer to cook, but the chicken will release more flavor into the soup.

Calculating Amounts for Canning
Here are some general guidelines for the amount of fresh produce you'll need for each quart jar when canning...

Apples: 2-1/2 to 3 Pounds
Apricots: 1-1/2 to 2-1/2 Pounds
Asparagus: 2-1/2 to 4-1/2 Pounds
Beans: 1-1/2 to 2-1/2 Pounds
Beets: 3 Pounds
Berries: 1-1/2 to 2-1/2 Pounds
Carrots: 1 Pound
Cherries: 2 to 3 Pounds
Corn: 4 to 5 Pounds
Nectarines: 2 to 3 Pounds
Peaches: 2 to 3 Pounds
Pears: 2 to 3 Pounds
Plums: 1-1/2 to 2-1/2 Pounds
Rhubarb: 1 to 2 Pounds
Tomatoes: 2-1/2 to 3-1/2 Pounds

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