Cocoa Powder see also

Like chocolate, cocoa powder is made from cacao beans that have been processed into a paste known as chocolate liquor. Using a hydraulic press, producers remove between 50 and 75 percent of the cocoa butter from the chocolate liquor and then pulverize the remaining solids to make cocoa. There are two basic styles nonalkalized (natural) cocoa and alkalized (Dutch-process) cocoa. Both are unsweetened, but natural cocoa has the natural acidity intact. Dutch-process cocoa has an alkali added during...

Ketchup

The British learned to make ketchup condiments from the Chinese (who called it ke-tsiap), but it was Mr. Heinz who borrowed the idea Most regular ketchup users have yet to see its culinary potential outside of garnishing burgers and fries. Here are 3 recipes to broaden that horizon. Bubby Heinz's Brisket Rub 2 to 3 pounds beef brisket with Vfe teaspoon salt and Vi teaspoon ground black pepper. In a large skillet or Dutch oven, heat 1 tablespoon oil until hot. Add brisket and brown on both...

Adding Flavor With Smoke

To boost flavors in grilled or smoked foods, cook with hardwood chips or dried grapevines. For the smokiest flavor, soak wood or vines in water for 30 minutes and make a foil tent over the food to hold in more smoke. If you want a subtler flavor, toss them on the fire without soaking. For meat that will grill longer than 15 minutes, start grilling the meat first, then add the chips during the last 15 minutes of grilling. For shish kebab, seafood, and other short-cooking foods, toss the chips...

Maple Syrup

Sweet, rich-tasting, pure maple syrup is made from the boiled and reduced sap of the sugar maple tree, which thrives in the cold climates of the northeastern United States and Canada. Excellent over pancakes and waffles, maple syrup also makes a delicious glaze for pork, poultry, and vegetables, and can be used to flavor frostlngs, puddings, cakes, and pies. To choose Maple syrup is graded according to its color and flavor the darker the color, the stronger the flavor. The lightest syrup is...

To prevent custard fillings from spilling

Put the unfilled pie shell on a rack in the oven, then pour in the filling. To prevent an air pocket in a 2-crust fruit pie Cook the filling (fruit and other ingredients) in a saucepan until the fruit is softened. Drain, if necessary, and pat the cooked filling down in the bottom of the pie shell before covering with the top crust. Bake as usual. To prevent a fruit-pie filling from spilling over Place a large piece or two of uncooked ziti or penne in the pie's center. The bubbling juices will...

Stuffed Flank Steak Spirals

Flank steak is among the leanest cuts of beef. Here, it's tenderized with a balsamic marinade, then stuffed with sun-dried tomatoes, com, scallions, and pine nuts. * cup dry-packed sun-dried tomato halves (about 16 halves) 1 flank steak (about 1 pounds), trimmed 2 tablespoons balsamic vinegar 1 large garlic clove, crushed V teaspoon ground black pepper cup frozen corn 1. Place the tomatoes in a small bowl and cover with boiling water. Let stand at least 20 minutes, or until softened. 2....

Chocolate Brandy Pudding Cake

Pudding cakes deliver sauce and cake in one easy package. In the alchemy of the oven, the cake part rises up through the sauce (or maybe the sauce sinks down through the cake). At any rate, the exchange produces a moist, brownielike cake resting on a swamp of chocolate pudding. To serve, scoop up some cake with its pudding underneath and eat it with a spoon. cup unsweetened cocoa powder, divided 2 teaspoons baking powder teaspoon baking soda 1. Preheat the oven to 350 F. Grease a 9 x 9* baking...

To clean seasoned castiron cookware Remove food from the pan as soon

Corn The Cob Stand

While the pan is still hot, rinse it in hot water and, if necessary, rub a spoonful of salt into the pan to remove any cooked-on bits of food. Wash with hot water only. Avoid using soap, which will wash off the protective coating. To prevent a cast-iron pan from rusting Avoid drying with a dish towel. After washing, place the pan over low heat to evaporate the water. Before storing, rub oil into the pan with a paper towel. To prevent corrosion in cookware Corrosion...

Sweet Potatoes

A member of the morning glory family, sweet potatoes are a root vegetable native to the tropics. Although they share a name, sweet potatoes are not related to white baking potatoes. basics To choose The two most common va- rieties are white sweet potatoes and dark sweet potatoes, often mislabeled as yams. White sweet potatoes are much like regular baking potatoes. They have a thin skin and pale yellow flesh, which becomes dry, crumbly, and not at all sweet after cooking. The more popular dark...

Seasoned Poaching Broths

Use these poaching liquids to flavor beef, pork, chicken, and fish. After poaching, the liquid can be strained, frozen, and reused. Or you can reduce the liquid to make a sauce or use it as a stock. Each recipe makes about 8 cups poaching liquid. Wine Broth In a large saucepan or skillet, simmer 6 cups water, 3 cups white wine, 2 teaspoons salt, and 2 each chopped onions, carrots, and celery ribs for 20 minutes. Strain and use to poach fish or shellfish. Orange Spice Broth In a large saucepan...

Foggy Day Split Pea Soup

The best way to make split pea soup is to simmer a meaty, smoked ham bone in advance. Simmering extracts the smoky meat juices from the bones, resulting in a robust stock. If you chill the stock and remove the fat after it solidifies, you have a practically fat-free pea soup with all the smoked flavor of the ham. This soup has chunks of potato and carrot, but you can leave them out if you prefer. 1 small, meaty, smoked ham bone or smoked ham hock (about 1 pound) 1 pound (2 4 cups) dried green...

To prevent pearl onions from falling apart while cooking Cut an X into the root end with the tip of a paring knife

To remove onion odors from a cutting board Scrub it with a paste of baking soda and water. To remove odors on hands Rub your fingertips on the bowl of a stainless steel spoon under warm, running water. This trick also works with garlic, leeks, and other onionlike vegetables in the allium family. Any stainless steel utensil will do the job. To disguise cooking odors from onions In a saucepan, combine 6 cups water, 1 cup vinegar, and 1 teaspoon ground cloves. Bring to a boil and simmer 5 minutes....

Marinades

Typically blends of an acid (such as vinegar), plus oil, salt, and seasonings, marinades are a terrific way to boost the flavor of meats and fish. The acid and salt tenderize tough fibers, while the oil acts as a flavor carrier. MSCS To marinate successfully Use a nonre-active container, such as one made of glass, ceramic, or even plastic. Avoid aluminum containers because the acid in your marinade will react with this metal and begin to corrode it, causing off flavors in the food. Also, always...

Peas Shelling

Also known as English peas or garden peas, these are the familiar green peas found in countless dishes. They must be shucked from their tough pods before they are eaten. If you've never tried freshly shucked green peas, you're In for a revelation. To choose Pea season runs from early spring to the first weeks of summer. You'll find the best peas inside bright green, moist-looking, medium-size pods. The peas inside the biggest pods are likely to be too starchy, while the peas inside very tiny...

To rescue pizza with a burning crust

Wrap foil around the crust, or cover it with a good sprinkling of grated cheese to protect and camouflage. If the bottom of the crust is burning, place the pizza 011 a higher rack in the oven. If just one side of the pizza is burning, rotate it Your oven might be heating unevenly. If the outer Sausage and Mushroom Pizza Slit the casing of 1 or 2 Italian sausages (4 to 5 ounces each) and crumble meat into a skillet over medium heat. Saut until no longer pink. Drain off fat and wipe out the...

Tamarind

Also called Indian date, tamarind is the fruit of a tropical tree. The long, dark tamarind pods are filled with small seeds and a sweet-and-sour pulp that Is dried and used in Indian and Middle Eastern kitchens, much the same way that cooks in the West use lemon juice. Tamarind is also used in Southeast Asia, Mexico, and the Caribbean. Tamarind's natural acidity helps tenderize tough cuts of meats, making it excellent for marinades. It's also one of the key flavors in Worcestershire sauce. To...

Parsnips

A member of the parsley family, parsnips are a white root vegetable with a pleasantly sweet flavor. They are often boiled and mashed like potatoes or in combination with them. basics To choose Look for parsnips that are 8 to 10 in length, and avoid those that look limp or spotted. When left to grow, parsnips can reach up to 20 in length. These larger roots have a stronger flavor and more fibrous texture with a woody center. To use larger parsnips, cut out the fibrous centers before using. To...

Fruit Dried

With their dense texture and concentrated flavor, dried fruits have an altogether different character from their fresh counterparts. Enjoy them as a snack, or add them to baked goods and fruit compotes. MSCS To choose Look for plump fruits with a bright, even color. Read labels and avoid any that contain unnecessary additives. To store Transfer to a rightly covered container and refrigerate or store in a dark, dry place. To eliminate sugar crystals on the surface Dip the fruit in boiling water...

To use ground ginger Avoid using

Ground ginger to replace fresh ginger. It's time made from the same rhizome as fresh ginger, but it has a very different flavor. Ground ginger works best in gingerbread, pumpkin pie, and other baked goods, as well as in curries with other Indian spices. To use candied ginger Crystallized, or candied, ginger is usually made from slices of fresh ginger that have been softened in a sugar syrup and coated with crystallized sugar. Store it in a jar with a tight-fitting lid. Chop or snip with...

Three Marinades For Salmon

Use any of these marinades to flavor 1 pounds salmon steaks or fillets. Marinate in the refrigerator for 1 hour, then remove the fish from the marinade. Either bake at 425 F for 10 to 15 minutes or grill over a medium-hot fire for 4 to 5 minutes per side. Salmon steaks are done when they are just barely opaque fillets are done when opaque. Herb-Mustard Marinade Mix together 2 minced garlic cloves, Vi cup each chopped fresh dill and olive oil, 3 tablespoons Dijon mustard, 2 tablespoons white...

The Beauty Of Bar Cookies

The bother with cookies isn't in the mixing, or in the measuring or the elaborate techniques. It's in the batches. Bar cookies end batches. And they use the same dough. Here are 4 recipes ready in less than 30 minutes. Fire-Tongue Ginger Biscuits Preheat oven to 375 F. In a large bowl, mix 1 stick cup) softened unsalted butter, 2 teaspoons ground ginger, teaspoon ground allspice, teaspoon each ground black pepper and ground cinnamon, 1 tablespoon unsweetened cocoa powder, cup dark brown sugar,...

Four Quick Vinaigrettes

Because vinaigrette is so simple, it is important to start with good-quality ingredients such as extra-virgin olive oil and high-quality wine vinegar. For each recipe below, follow the Basic Vinaigrette recipe, altering ingredients as necessary to make the flavor variations. Each recipes makes about 3A cup. Basic Vinaigrette In a bowl or a jar with a tight-fitting lid. combine yh minced gariic clove or 1 small finely chopped shallot, 3 tablespoons red wine vinegar, and Vz teaspoon each Dijon...

Tapioca

A cooking starch derived from the cassava plant, tapioca can be used to thicken soups, sauces, and fruit fillings for pies, and to make the popular tapioca pudding. To choose Tapioca comes in several forms, but the most common type is the finely textured, quick-cooking tapioca found in many supermarkets. Usually used as a thickener for soups, and for fruit fillings, quick-cooking tapioca requires no presoaking. Tapioca flour is also used as a thickener for sauces and gravies, much like...

Breading Gratin

Used as a crisp topping for casseroles or as a thickener to add body to sauces, bread crumbs are an economical way to use yesterday's bread. Use dried bread crumbs as a coating for fried fish or as a crust for vegetable gratins. Fresh bread crumbs are perfect for lighter crusts such as the classic coating for a roasted rack of lamb. It's a good idea to keep store-bought bread crumbs on hand, but it's simple to make your own. To make dried bread crumbs Use completely dry or stale bread, tear it...

Raisins

To make raisins, grapes are harvested by hand and arranged on rows of clean paper trays next to the vines, where they dry naturally in the sun for 2 to 3 weeks. BASICS To choose Look for firm radishes with crisp, green leaves (if attached). Avoid any roots that feel soft when pressed. If buying daikon. avoid any that are wrinkled. To use Radishes are best in crisp, cold salads. But they can also be quickly sauteed or stir-fried. Shredded daikon arc particularly good in stir-fries. leaves, then...

Turkey Burgers

The appeal of turkey burgers is that they are healthful. The drawback is that they are not beefy in flavor or texture. Mushrooms and soy sauce help deepen the savory flavor of these turkey burgers, bringing the taste closer to a real burger. The egg white also helps bind the supple turkey meat into hearty patties. 5 ounces white mushrooms 1 tablespoon butter 1 pound ground turkey 1 egg white 1. In a food processor, pulse the mushrooms until coarsely ground. 2. Melt the butter in a large skillet...

Cheesecake

More custard than cake, cheesecakes are one of the best loved of all cakes. There are two main styles those made with cream cheese, and Italian-style cheesecakes made with ricotta or other dry-curd cheese. To make a simple crumb crust Use a crisp cookie, such as graham crackers, gin-gersnaps, or chocolate wafers. Place in a zipper-lock plastic bag and roll with a rolling pin until crushed to medium-coarse crumbs. Dust the pan with the crumbs. To ensure proper cooking Use the right size pan. If...

A

I Acidity, 2 Alcohol 2-3 See also specific types substitutes for, i A1 dente, 3 Almonds Almond Rice Pilaf, 362 Cherry-Almond Ice Cream with Chocolate Chunks, 232 Chocolate-Almond Marble Cake, 211 Chocolate Almond Torte, 21 Green Beans with Smoked Almonds, 138-39 Italian Almond Macaroons, 134. 136 Stir-Fried Broccoli with Hoisin Almonds, (a Altitude, cooking and. See High-altitude cooking Aluminum cookware. See Cookwarc Anchovies, 3-4 Anchovy paste, 3-4 Quick Anchovy Sauce, 4 Angel food cake, 5...

To make out of the roasting pan

Some cooks find it awkward to make gravy the traditional way in a roasting pan with a wide surface area. Alternatively Start the gravy while the roast is cooking. In a heavy saucepan, melt 1 tablespoon butter. Add 1 tablespoon flour and stir over medium heat until the flour starts to brown, 5 minutes. Add 2 cups broth chicken or beef, depending on desired flavor , and simmer 10 minutes. Season with V teaspoon salt and teaspoon ground black pepper. When the roast is done, remove it from the...

Puff Pastry

A wonderfully rich and flaky pastry, puff pastry is made by enclosing butter inside a sheet of pastry. Once the pastry is wrapped around the butter, the dough is rolled and folded several times to make many thin layers of butter and pastry. When it is baked, the pastry rises and separates into layers as the steam released from the butter lifts up the thin sheets of dough. Puff pastry makes incredibly luscious sweet and savory baked goods, including tart shells and napoleons. Yeast is sometimes...

Chunky Beef Sauce for Pasta

To fully develop the complex flavors of this sauce, the herbs are added at two stages during the long simmering. Browning the beef also contributes tremendous flavor. The broth reduces considerably, adding another layer of intensity. This chunky sauce is especially good with pappardelle wide noodles but is equally at home with fettuccine or wide egg noodles. 2 pounds lean beef chuck, cut into V cubes and divided IV2 teaspoons dried thyme, divided Vh teaspoons dried oregano, divided 1 can 28...

Convenience Foods

Convenience foods include everything from canned or frozen vegetables to boxed mixes such as macaroni and cheese. Almost any food that streamlines the cooking process can be considered a convenience food. See also Convenience Recipes below. Cookies see also Baking Sheets Brownies Creaming The word cookie comes from the Dutch koekje, meaning little cake. But the first baked cookies can be traced back to 7th-century Persia. Cookies are generally categorized by the technique used to make them,...

Shrimp and Pasta Shell Salad

The saltiness of brine-cured olives is tempered by the sweetness of roasted red bell peppers in this summery salad. Half of the shrimp are ground, adding considerable flavor and texture. This tastes best after chilling an hour or two. 1 pound medium shrimp, peeled and deveined cup chopped pitted black olives, such as kalamata, divided V2 cup chopped roasted red bell pepper or jarred pimientos Va teaspoon ground black pepper 1. Place the shrimp in a large saucepan over medium heat. Cover with 2...

Shelf Life Of Frozen Foods

Here's how long you can expect common foods to last in the freezer. Use this guide to write the expiration date on foods before freezing them. frozen nuts in baking, bring them to room temperature first by warming in a 250 F oven for a few minutes. To safely thaw frozen food Allow frozen foods to thaw in the refrigerator rather than on a countertop. To quickly thaw frozen food If the food has not been frozen in a zipper-lock plastic bag, transfer it to one, and put the bag into a large bowl of...

To make perfect slices of hardboiled eggs for garnishing a salad Use an egg slicer or a wire cheese knife

T K To save prep time When chopping veg-V etables for salad, always cut extra and store them in zipper-lock plastic bags in the refrigerator. Next time you make a salad, they'll be ready to go. Whenever you can, buy precut vegetables, such as lettuce and lettuce mixes, shredded carrots, shredded or chopped cabbage, coleslaw mix, broccoli slaw, broccoli florets, celery sticks, cauliflower florets, and sliccd mushrooms. You can also buy prewashed greens for salads, such as arugula, baby lettuces,...

Microwave Cooking

Microwave ovens emit short, high-frequency electromagnetic waves to make food vibrate at a spectacularly rapid rate, causing the food to heat up quickly. For accurate timing, it's essential to know the wattage and size of your oven, as timing varies according to these details. If you are unsure of how long to heat a food, lean toward caution. You can always continue to heat the food if it is not quite done. BASICS To cook successfully in a microwave oven Follow recipe directions exactly. The...

Fuvor To use cobs in vegetable broth Add hps

Y stripped corn cobs to vegetable broth. The bits of corn pulp still clinging to the cobs will add wonderful sweetness to cooking liquids. To flavor frozen corn Brown it in a little bit of butter, olive oil, or bacon fat to allow the the flavor to blossom. CORN CHOWDER In a large saucepan, heat 2 teaspoons olive oil. Add 4 chopped shallots and cook 3 minutes. Stir in 2 cups frozen corn, Va cup chopped Canadian bacon, 1 chopped garlic clove, Va teaspoon crushed dried thyme, Vi teaspoon salt, and...

Savory Souffles

To make any of the souffl s below, prepare the All-Purpose Sauce, choose a flavor variation. then bake. To make a souffl ahead, prepare the sauce, add the flavoring, and refrigerate for up to 24 hours. Then follow the To Bake directions just before putting the souffl in the oven. Serve immediately. Each recipe makes 4 servings. Ail-Purpose Sauce for a Souffl Saut small chopped onion in 3 tablespoons oil or butter until tender. 4 minutes. Stir in Vi cup flour and cook 1 minute. Add 11 lt cups...

Cracking An Egg With One Hand

A sharp edge is not the best place to crack an egg a flat surface does a better job. Cracked on a flat surface, the egg's shell is less likely to shatter, which helps avoid getting bits of shell in your egg. To make things go faster, here's how to crack an egg with one hand. O Grasp the egg in the upper part of your palm, between your thumb and first 3 fingers, leaving a space between your middle finger and ring finger. Give the exposed area of the egg a short, sharp crack on a flat surface...

Jerusalem Artichoke

These tasty tubers have crisp, sweet flesh with a flavor similar to globe artichokes. Jerusalem artichokes are not from the Middle East, nor are they botanical relatives of artichokes. They are the root of a perennial sunflower, which is why they are also called sunchokes. IASICS To choose Though available year-round, Jerusalem artichokes are at their best in fall and winter. Look for ones that are firm and smooth without too many hard-to-clean knobs protruding from them. Avoid any that are...

Glazed Salmon with Warm Lentil Apple and Pecan Salad

Salmon is loaded with heart-healthy omega-3 fatty acids. Here's a delicious way to eat well and stay healthy. 1 tablespoon soy sauce 1 tablespoon honey 1 teaspoon grated fresh ginger 4 salmon fillets 1 thick , about 1 pounds 1 can 14 ounces vegetable or chicken broth 1 cup 7 ounces green or brown lentils, picked over and rinsed 2 carrots, quartered lengthwise and thinly sliced considered the best for its rich, soft flesh, which can be pink or red. Coho or silver salmon, a more firm-textured...

Secrets shortcuts and solutions

Andrew Schloss, Jan Newberry, Maryellen Drisco 11, and Paul E . Picc u i to O 2001 by Rodale Inc. Illustrations by Judy Ncwhousc All rights reserved. No part of this publication may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or any other information storage and retrieval system, without the written permission of the publisher. Printed in the United States of America on acid-free recycled paper Cover and Interior...

To rescue cooked eggplant that has a bitter taste Mask with a vinaigrette

BABA GHANOUSH Roast or char 2 medium eggplants. Cool and scoop flesh from skin. Discard skin. Toast Vi cup pine nuts or walnuts in a dry skillet over medium heat, tossing, until lighdy browned. MS1CS In a food processor, combine eggplant, nuts, V2 cup tahini sesame paste , lA cup lemon juice, 1 minced garlic clove, 1 teaspoon salt, and lA teaspoon ground black pepper. Process to a coarse puree, adding lA cup olive oil as it blends. Serve with pita triangles, bread, crackers, or vegetables....

To rescue an egg that cracks while being hard or softcooked Add a tablespoon of salt or a teaspoon of vinegar to the

Water to help the white coagulate and stop seeping. Do this only if the egg is seriously cracked. A litde seepage won't hurt anyone. To prevent a green layer from forming on hard-cooked egg yolks This happens when eggs are overcooked, causing the iron in the yolk to react with the sulfur in the white. The best remedy Time the cooking carefully. Also, cool the eggs in ice water after cooking. To rescue hard-cooked eggs that come out undercooked Place the chopped yolks and whites in a bowl, cover...