 |
|||
Healthy Recipes - Healthy
Eating
| |||
|
|
Cooking Tips |
||
|
Cooking Gadgets As the years go by, people tend to be less willing to chop, mince and shred, by hand, the various ingredients called for in recipes. I have turned to the electronic helpers that line the shelves of kitchen supply stores. These gadgets can save time and effort for people who no longer thrill over the physical challenge of cooking. Cooking gadgets include small electric choppers (1 cup capacity); small food processors (can chop, grind, puree, emulsify and blend smaller amounts of food); and salad shooters (great for shredding carrots, potatoes and cheese). The back of a spoon or the bottom of a coffee cup can serve to loosen those pesky garlic skins that stick to garlic cloves. Just firmly tap the clove with the spoon or cup (or any flat object), and the skin should pop loose. Advanced Preparation I have found that preparing and measuring all ingredients in advance makes cooking easier. I combine ingredients in advance in separate bowls under “Prep. Instructions” as if I was doing a stir-fry that requires all ingredients to be on hand. This removes the stress factor involved when you suddenly realize that you forgot to measure the spices and they have to be added to the dish right now! Know your stove and oven Every stove is different. On my stove, the “medium-low” settings serve to allow food to cook gently without burning. Other stoves may require a higher or lower setting to get the “gentle simmering” heat that my recipes recommend. Use the “listening” test to determine the right heat: a soft sizzling sound is what you want to hear. Low heat is usually sufficient for long-term simmering. Ovens also can differ in the heat they generate. An oven can run “hot” in that it has to be set it at 340 degrees to prevent burning when a recipe calls for 350 degrees. An oven can also run “cold,” and have to be set at 360 degrees to ensure thorough cooking when the recipe calls for 350 degrees. If you have found that your oven-cooked items are either too over or underdone when cooked as directed by the recipe, experiment with the heat element of your oven. Save those leftovers Several recipes call for more servings than might be necessary for a single meal. These leftovers can be frozen in single portions and used later in quick casseroles or stir-fries. The "Leftover" sections of this website give several ideas for using those extra servings. According to the United States Food and Drug Administration, all cooked food and leftovers should be refrigerated at 40 degrees F or below within two hours. FDA: Food Safety at Home The United States Department of Agriculture advises that to prevent spoilage, freeze cooked meats, poultry and fish leftovers within 3 to 4 days. USDA: Refrigeration and Food Safety Defrost in refrigerator or microwave. Use "healthy" oils The recipes in this website call for "healthy" oils. These are oils, such a olive and canola, that are low in saturated fat. Saturated fats are linked to high blood cholesterol and increased risk of clogged arteries and heart disease. Read the Nutrition Facts label on the bottle of oil, and select those lowest in saturated fat. Whatever oil you use, make sure that the "smoke point" of the oil, when visible gaseous vapor from the heating of oil becomes evident, is not reached when you cook. Reduced flavor and nutritional value, as well as the creation of harmful compounds, will occur. Freeze in One Tablespoon Portions Several recipes call for “1 Tablespoon” of various ingredients. There foods can be frozen in 1 tablespoon portions by using ice cube trays. Store these portions in the freezer using freezer bags, and defrost as needed. Modify the Recipe The recipes in this website are often old family recipes that have
been modified to please my taste buds as I have limited my sodium intake.
My recipes are a starting point for you to try finding substitutes
for salt in cooking, and can be modified to fit your tastes. Do you
adore garlic? Try adding more than called for in the recipe. Do you
like lime better than lemon juice? Try substituting lime juice. Once
you start thinking in terms of alternatives to salt, you can modify
your own family recipes. Your cooking options will become as broad
as your own recipe files and taste buds. |
|||