Brilliant food tips and cooking tricks: 5,000 ingenious kitchen hints, secrets, shortcuts, and solutions 1579543014, 9781579543013, 9781579549831, 1579549837

Table of contents :
A - Acidity to Avocados......Page 13
B - Bacon to Butterscotch......Page 29
C - Cabbage to Cutting Boards......Page 95
D - Dates to Duck......Page 164
E - Eggplant to Evaporated Milk......Page 166
F - Fat replacement to Frying......Page 182
G - Garlic to Guacamole......Page 215
H - Ham to Hummus......Page 237
I - Ice cream to Instant Coffee......Page 249
J - Jam to Julienne......Page 252
K - Kabobs to Knives......Page 256
L - Lamb to Lobster......Page 264
M - Macadmia nuts to Mustard......Page 276
N - Nectarines to Nuts......Page 315
O - Oats to Oysters......Page 320
P - Paella to Puree......Page 337
Q - Quiche to Quinoa......Page 412
R - Radishes to Roux......Page 416
S - Salad Dressings to Sweet Potatoes......Page 432
T - Tacos to Turnips......Page 510
V - Vanilla to Vinegar......Page 537
W - Waffles to Wok......Page 550
Y - Yeast to Yogurt......Page 562
Z - Zest to Zucchini......Page 566
Useful Tables and Charts......Page 570
Index......Page 586

Citation preview

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FOOD TIPS AND

COOKING TRICKS

5,000 i ngen i O us KITCHEN HINTS, SECRETS , SHORTCUTS , AND SOLUTIONS

David Joachim Copyrighted mawrlal

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Common Cooking Measures and Equivalents These equivalents have been slightly rounded to make measuring easier.

Volume Equivalents o.ots fl o~

0.5 ml

a pinch

tess than lll tsp (d(Y)

30drops

¼tsp

0.03 fl oz

1 ml

eodrops

~tsp

O.Q6 ~ o:z

2m1

¾ tsp

¼Tbsp

0.12 fl oz

4ml

I tsp

½Thsp

0.1s n oz

5ml

1½tsp

½Tbsp

0.25 fl oz

8ml

31sp

1 Tb$p

0.5 fl oz

15ml

2Tbsp

¼cup

6 tsp

1 fl bz

30ml

SThsp

9 t3p

1,5 ft oz

1 Jigget

4!; ml

4 Tbsp

¼cup

12 lsp

2 ft oz

60 ml

51, Tbsp

½cup

5 ~p + 1 lsp

3 ff oz

BO ml

6Tbsp

½cup

24tsp

4 fl oz

120 ml

10% Tbsp

%cup

10 Tbsp.+ 2 Jsp

5 ft oz

160ml

12Tbsp

¾cup

36tsp

8 fl oz

180 ml

14 Tbsp

%cup

421sp

7 ff oz

210 ml

16 Tbsp

1 oup

½pt

48tsp

8 fl oz

250 ml

o.2s 11ter

1 pl

2

½qt

32Tbsp

16 noz

500ml

0.5 liter

, qt

2 pt

4cups

¼gal

32 fl oz

1,000 ml

1 liter

Ii gal

2qts

4 p_t

Bcups

6411oz

2,000 ml

2 llters

I

1 gel

4 qts

6pt

16cups

128 fl oz

4,000ml

4 liters

'' I'

I dash or

cups

-

~

.

i

-~

I

~

'

"'

I

'

I

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I'

Weight Equivalents

Weight Equivalents

1 oz

30g

12oz

¾lb

2oz

SOg

14oz

4009

3.5oz

100g

16 oz

1 lb

455g

4oz

¼lb

115g

32oz

21b

900g

5oz

½, lb

145g

lb

1 kg

6oz

170g

31b

1,-350 g

7oz

~00,g

41b

1,800 g

8oz

½lb

8 qt (dfy)

I pack

10oz

285g

4 peoks {dry)

8Qal

-

-

230g

.

- ·2.2 -

'

II

340g •

1 bushel

..

-

H You're Out ol Thi$ .• •

Use Thia ••.

Mirto, ¼ cup

2 Tbsp sugar dissolved in 2 Tbsp dry ,sherry

MuShtooms, lresh, sliced,

½lb

4 oz drained canned sliced mushrooms

Mustard. prepared, 1 Tbsp

1 tsp dry mUS!Brd + 1 tsp water

Onion, chopped, 1 medium

2 Tbsp laned minced onion OR 1½ lsjl onion powdef

Orange zest, grated, 1 Tbsp

1 ½ tsp orange extract

Pecans, 1 GUP

1 cup walnuts OR 1 cop roned oats, !a.sled (for baking)

Peppers, red bell, roasted

Equal amount of drained jarred pimientqs

Poult,y season!"!!. 1 tsp

¼1$1) dried thyme + ¾ ISi) dried 68.Q U,1/imir,d

Copyrig11ux:I ,11 rc1ial

Guide to Pan Sizes When measuring pan sizes. always measure from inside edge to inside edge. Common Pan Size

l'fpe of Pan

Approximate Total Vo'lume

13/,' X ¾•

Mini muffin cup

¼eup

21/,"x 1¼"

Muffin cup

¼cup

3' X 1¼"

Juml)o muffin cup

5¢.into/,cup

1-qua,rt

Casserole

3cups

8" X 1½"

Pie or rournj cake

4cups

11 " X 1"

Tart

4cups

9' X 1½"

Pie

Scups

8" X 2•

Round cake

Scups

9' X 1½'

Round cake

6cups

a• x s• x 1½"

Square

6cups

10' X 1l/t'

Pie

6 cups

11 ' X 7" X 2'

Rectangular

6cups

7½° X 3'

8u,idt

Scups

8¼' X 4¼ X 2½"

Leal

6cups

2-quatt

Casserole

6 CUPS'

9• x s• x 3•

Loaf

Bcups

9' X 2"

Pie {deep dish) or round cake

8cups

s·x a·x2·

Squate

8 cups

9" X9" X 1½"

Square

8 cups

9¼" X 2¾"

Ring mold

8 cups

9" X 3'

Bundt

9cups

8" X 3'

Tube

9cups

9"X9" X 2'

Square

10 cups

15"X 10" X 1"

Jelly roU pan

10 cups

3-quart

Casserole

10cups

10' X 2'

Round cake

11 cups

10' X3½"

Burnjt

12 cups

10' X 2½'

Springform

12 cups

13' X 9' X 2'

Rectangular

15 cups

10' X 4"

Tube

16 cups

14" X 10½" X 2½"

Roa,sdng

t8 cups

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Common Temperatures and Conversions To convert Fahrenheit into Celsius, subtract 32. multiply by .5. then divide by 9. To convert Celsius Into Fahrenheit, mulhply by 9, divid e by 5, then add 32. The equivalents below have been rounded slightly. Temperature Notes

Fahrenheit

Celsius

Gas Mark

Freezer storage

o•

·HI"

N/A

Water freezes

32°

o•

N/A

Ideal tempera1ure of buttetior creaming

67"

19'

NIA

Room temperature

68°-12·

20..- 22\t

NIA

Ideal temperature tor rising yeast dough

s5•

29'

NIA

Poac/,Jng temperature

160°- 180°

7 1' -82'

NIA

Water simmers

1s.s •-2os•

as--se·

NIA

Water boils

2 12•

100-

NIA

Very cool oven

225°-?&0'

107°-121•

¼-½

Cool O'len

275°-300°

135°- 149'

1-2

Very moderate oven

325•

163'

3

Modefata oven

3501)-375°

177°-191'0

4--5

400°

205°

6

Hot oven

425°-450°

21s•-233•

7-8

Very~! oven

47,5•

246"

9

Moderately

not oven

Container Size Equivalents Size

Appro)(imate Total Volume

Sot can

1 cup

10½-12 oz can

11/, cups

12 oz vacuum-pacf~ Cut between the ball and socket, pulling the ,ving away from the body and cutting through the ~e of the wing. Repeat with the other ,wng.

0

To separate ·tb:e breast from the backbone,

place the bird on its back and cut from front to back just under the rib cage.

Roast at 475°F until the top surface of the

more, Allow the chicken to rest before

chicken is golden brown , 25 n:tinure.s. Tu.r n over the chicken and roast until rhe internal temperarore of the breast is 180°F and thej_uices run clear, about 15 n,jnures

carvtng. To barbecue chicken feater • Pre-

cook it. Toss 4 pounds bone- in chicken parts in

t¾ cups barbecue sauce and place i..;opvnghtcd ma~mal

CHICKEN ------

187

'

C, Pry the body apart by pushing and pulling

0 To separate the breast int~ halves, bend the

the breast and back in opposite dlrections.

breast halves back to pop o.ut the kcd bone.

f) Working with one breast at a time, place.

() Turn tht breast over and trim away the

the knife under the rib bones and cut with

wishbon~. Slip. the knife under tbc white ten_do.ns on each side of the bre.ast, loosening and pulling them out (gra~p \\1th a paper 10v.-e) if slippery). Remove the skin, if desired. C ut the brca,t into h,alves and cut each half, it dcsm,d,

steady, even pressure to trim the rneat away 6:om the bones. Cut through th.e shou,lder

joint to remove the entire rib cage..

in a single layer in a microwaveable dish . Resetve another ¼cup sauce for basting. Cover and nucrow.1ve on high power for 8 n'linuces. While the chicken is precooking, preheat the grill. Grease the rack. Remove

the chicken front the baking dish. Place the chicken on the rack, about 3" from a bot fire. GriJI until the surfaces are dark brown, the center of the thickest piece registers 170QF, and juices run clear, about L0pynghted rnatcn31

lU

CHICKEN

10 minutes, basting with sauce and turning at least 4 times. To use leftover chicken • It takes no longer to roast 2 chickens than to roast 1. Save yourself work by roasting a second chicken ahead. Then, use for stir-fries, salads, sand,viches, casseroles, soups, and stews to come. Or buy a deli- roasted chicken (rotisserie chicken); eat half fi;esh and hot and save half for a recipe. Wqerever it comes from, leftover cooked • chicken is plump ,vith possibilities.

..,.,_ • ~a ,a QI

l:

W"W e · CHICKEN A LA KING Melt 3 tat> espoons butter in a skillet over medi m • heat. Add 4 ounces thinly sliced mushrooms, 3 tablespoons finely chopited green bell pepper, and 2 tablespoqns minced scallion (white part) 1or onion. Saute until soft. Stir in ¼ cup 411purpose flo ur and stir to moisten (mixture will be dry) . Stir in 1¼ cups chic~n broth, ½ cup heavy or light creatn, and ¼ c up dry sherry. Stir constan.tly until thick and simmering, 2 minutes. Whisk 2 egg yolks in a bo,vl and wblsk in about 1 c up of hot broth mixture. R educe heat to low and return broth/ egg ntixture to pan. Stir in ½ teaspoon s~ t and ¼ teaspoon each grated nu~g and ground black pepper. Add 2 ct,s finely chopped cooked chicken, ¼ cup chopped jarred pimientos, anq 2 tablespoons chopped fresh parsl, y. Serve hot over 4 split biscuits.

cup canned enchilada sauce. Place in a 9" X 9" baking dish. Top with ¾ cup crumbled tortilla chips and bake at 400°F until heated through, 30 minutes. Sprinkle on ½ cup shredded Jac.k cheese and bake until melted, 5 minutes. Mak,s 4 strving~

CHICKBN- JIEGBTABLB GRATIN Com-

bine 2 cups finely chopped cooked chicken; 1 can (15 ounces) drained water-packed artichoke hearts; 1 c up cooked, squeezed-dry spinach; and 4 sliced scaDions. Place in a 9" round baking dish. Top with 1½ cups Basic White Sauce (page 439). Mix 3 tablespoons grated Parmesan cheese and 2 tablespoons dried bread crumbs. Sprinkle over top. Bake at 350°F until bubbly and golden, 35 minutes. Makes 4 sm,ing~

CHICKEN

CAROUNA

STBW lo

a

saucepan over medium heat, bring to a simmer 1 can ( 15 ounces) chicken broth, 1 can (15 ounces) Italian-style diced tomatoes with juice, ¼ cup white wine, 2 large shredded carrots, 1 cup canned lima beans, ½ cup frozen corn, 1 teaspoon dried thyme, and ½ teaspoon dried marjoram. Simmer until vegetables are tender, 20 minutes. Stir in 2 cups shredded cooked chicken and cook until heated through, 5 minutes. Maw 4 servings.

Makes 4 strvings.

a,,a . • m,amr•m, r;,m.._. CHICKEN-TORTILL4 CASSEROLE Sµr •

together 2 cups chopped cookf d chicken, 1 can (15 ounces) r insed a11d drained black beans, 1 jar (8 ounc~ ) drained canned chile peppers, and P/,

RMa To flavor a stewing hen • Old hens have :" the biggest chicken flavor, but it takes a

long time to make the tough meat tender. Put a large (5- to 6- pound) stewing hen (or 2 smaller ones) in a Dutch oven. Add 12 cups water (or half water, half chicken stock); 1 cup ,vhite wine; 2 tablespoons Copyrighted material

CHICK.EN

189

Oven-Fried Chicken For better crunch and crispness, use crushed Wheat Thins crackers or crushed plain bread sticks instead of bread crumbs.

1½ cupe buttermilk

1 tablNpoon Dijon mustard 3 cups coarsely crushed Wheat Thins crackers or plaln bread sticks

into the crumb mixture, pressing so that the crumbs thoroughly coat the chic,ken,

3. Arrange the chicken, skin side up. on a baking sheet. Bake until a thermometer

½ teaspoon ground black pepper

inserted in the thickest portion registers

¼ teaspoon salt

170°F, the juices run clear. and the crust is

¼, teaspoon paprika 2 tablespoons melted butter

1 cut-up chicken (about 3½ pounds bon&-ln chicken parts), brtasta cut In half widthwise 1. Preheat the oven to 400°F. Adjust the oven rack to the upper-middle position.

2. In a medium bowl, combine the buttermilk

golden brown. 35 to 40 minutes.

Makes 4 to 6 servings_

Barbecue Lover's Oven-Fried Chicken: Substitute 2 whole. beaten eggs d iluted with 1 tablespoon water for the buttermil~. and brush the chicken with a th1ck layer of barbewel folded beneath it (or·place it in a coffee can or other upright c~nc-.ainer). Using a screwdriver and hammer. pierce the dark indentations (the "eyes'") at the top of

over a bowl to dra.i n the juice. Taste the juice. Ir sliould be sweet witb a pleasant odor. If it"s sour, the cpcoout is rotten. Throw it ·ouc.

0

Use a vegetable peeler to peel the dark

outer·sk.in from the white coconut meat. Rinse the n1eat and pat .dry. You can now chop c.he coconut meat into ·chunks, grate it.

pr us.e it to make coconut n1,ilk.

Copyrighted ma,enal

128

COCONUT MILK

Cut peeled pieces of n1eat into small pieces and pulse in a food processor to make small flakes. To toast fresh • Toast grated or flaked coconut in a nonstick skillet over n1ediun1 heat until lightly golden and fragrant, stirring frequently. Or spread 1 cup grated, shredded (unsweetened), or flaked coconut over the bottom of a 10" plate and microwave on high power 3 to 4 minutes, stirring twice. The natural oils in coc911ut n1ake it one of the few ingredients !that bro,vn well in a microwave oven.

bo,vl and pour 2 cups boiling water over chopped coconut meat. Let sit 30 ,ninutes. Add back to the processor and puree until smooth. Pour into a cheesecloth-lined bo,vl. Gather together the cheesecloth corners to make a bag, and squeeze milk out of puree and into the bowl. Makes abo,11 2 cups.

To flake fresh •

1•11£11 To revive dry coconut flakes • Cove~ the

~ Jflakes with n1ilk and refrigerate for several hours. Drain and pat dry before using.

Coconut Milk

Ft.- To flavor Asian or Thal soups • Combine Tn, every 2 cups chicken broth ,vith ¼ to ½

cup coconut milk. Add chopped fresh cilantro if desired. You can buy lite co;ir conut milk. Or simply mix 1 can (16 J ounces) coconut milk and ½ can water.

IIUIJIT To make low-tat •

Coffee see also Grinders; Instant Coffee One of the most popular beverages In the

An eaeentlal Ingredient In many Indian ;and

.

Southeast Asian curries, coconut milk Is a

world, coffN Is also a remarkably varied

thick, creamy white Infusion of coconut "\*11

drink. There are dozens of coffee bean types,

and hot water. Canned coconut milk can be

plus various methods and degrees of

found In many supermarkets, or you pan

roasting, aH of which Influence coffee's flavor.

make your own. SwNtened versions of' co-

Brewing

conut milk, often called cream of coco!'ut,

make a more mellow coffee, while steam-

are used mostly for drinks. The clear ll"uid

pressure systems such as espresso

Inside a coconut Is not coconut mllk but;co-

chines make a more strongly flavored drink.

matters, too. Infusion and drip pots

m•

conut juice (coconut water).

USICS To choose

...

Transfer to a glass jar, cover, ' and refrigerate for up to l week. Or frd.eze in an airtight container for up to 6 months. For small amounts, freeze in ice cube trays, then transfer the frozen cubes to a zipper- lock plastic bag.

USICS To store •

COCONUT MILK Cut the meat

•

of

1

into sn1all chunks and finely chop in a food processor. Transfer t4> a coconut

T

• Freshness matters most when buying coffee. Whole beans that have been roasted ~vithin the past week will have the best flavor. To ensure the freshest beans • Order then1 from a mail- order source, where beans are usually shipped ,vithin a day or two of roasting. To store • Whether coffee is ground or whole bean, it should be stored at room temperature in an airtight, opaque container just big enough to hold the

Copyrighted material

COLESLAW

coffee and allow as little air at the top as possible. Use within 2 ,veeks for best flavor. Both ground and wholebean coffee can be frozen for several months, although there may be some flavor loss. To grind whole coffee beans • For relatively quick brewing methods, such as espresso, use a fine grind. For brewing methods that require more time, such as plunger pots or drip pots, use a coarser grind. To brew drip coffee • Use 2 tablespoons medium-grind coffee for each 6 ounces ,vater. To make flavorful coffee that's not too strong • Brew the coffee full-strength and

dilute with hot water or milk.

129

freezer in a zipper-lock plastic bag, and add to iced coffee. To quickly cool hot coffee when making Iced coffee • Put a few stainless

steel knives into the glass of ice into ,vhich you are pouring the hot coffee. To substitute for coffee filters • Use paper towels. To clean a coffeepot • Avoid using soap, ,vhich leaves a residue that gets trapped in the natural oils in coffee, making the coffee taste bitter or rancid. Instead, use baking soda mixed ,vith v.'llter. To remove coffee stains from cups •

Scrub with a paste of equal parts salt and vinegar. !WE To make quick Iced coffee • Keep coffee

To keep brewed coffee hot • Transfer

s;' concentrate on band, frozen in ice cube

the bre,ved coffee to a thermal carafe. Avoid leaving coffee on a bot burner, where it can develop a scorched taste. To make Iced coffee • Choose a dark roast, which ,vill retain the most flavor when chilled. Chill the brewed coffee for at least 3 hours before serving. To store Iced coffee • Keep the chilled coffee in a covered container and use within 1 day. Coffee quickly loses its fresh flavor and can become bitter.

trays. Then, dilute with water, pour over ice, and serve. To make 1 quart coffee concentrate, pour 3½ cups boiling ,vater over 1 cup ground coffee. Let steep 5 1ninutes. Strain through a coffee filter and refrigerate or freeze. Combine ¼ cup concentrate with ¾ cup ,vater for each cup full-strength coffee. M akes 3 cups coffe·e concentrate.

Fascinating Fact: Globally, coffee is the second largest traded commodity after oil.

To rescue overly strong coffee • Dilute it

Coleslaw see also Cabbage The term co/es/aw comes from the Dutch word kool•I• . In Dutch, koo/ means "cabbage" and a/a means "salad."

with water. To save a weak pot of coffee • Stir in

a teaspoon or more of good-quality instant coffee. To diminish the bitter flavor of overcooked coffee • Add ½ teaspoon salt. To use excess brewed coffee •

Freeze in ice cube trays, store in the

USICS To shred cabbage for coleslaw • Cut the T cabbage into quarters, ren1ove the core,

then cut into ¼" slices. To develop good flavor • Mix the

shredded vegetables and dressing and refrigerate for at least 1 hour before serving.

Copyrighted material

I

130

CONVECTION OVEN

••11111 To avoid a harsh, throat-grabbing taste •

~ Use a less acidic vinegar, such as rice

Convection Oven

see also

O vens

Vinegar. Convection ovens use fans to move hot air around, which helps speed cooking tlmn.

To avoid watery coleslaw • To~ 1

head shredded cabbage (5 cups) in 2 teaspoons salt and place in a colander in tthe • sink . Cove.r with a zipper-lock plastic bag full of \vater. Let sit 1 hour to press out:Cxcess n1oisture. Rinse before using.

Generally, food prepared in a convection oven cooks 25 percent faster than It would In a conventional oven. The rapidly moving hot air also browns foods more evenly, locks In Juices on roasts, and eliminates the hot spots found in conventional ov-.

RMN To make very crisp coleslaw • Spak

: ' shredded cabbage in ice water for 1 h; ur. Drain well, pat dry, and toss with dress\ng. To boost flavor • Add the grated test of 1 lemon plus I to 2 tablespoons le1"on juice to the nux. Also add ¼ teaspqon celery seeds or ½ teaspoon celery salt. : To use prepared coleslaw mix In "l98t loaf • For 1 to l ½ pounds ground mf at, saute 2 cups coleslaw mix and 1 chopped onion in 2 tablespoons olive oil °J\.er medium heat until well-browned, abput 15 nunutes, stirring often. Let cool befpre • adding to meat loaf mixture. 1 To use coleslaw mix for stir-friar • Sauce 1 tablespoon grated fresh ginger ~d 1 nunced garlic clove in 1 tablespqon peanut oil. Add 2 cups coleslaw mix ,ind stir- fry 2 minutes. Add stir-fried meat..

·•a·· ·· ~- -·· ·• ·•·•

'R ~

1 small head (4 cups) shredded red cabbJge in ice water, 30 minutes. In a large bo~ l. combine 6 tablespoons cider vine~r, 3 tablespoons vegetable oil, 2 tabiespoons sugar, 2 tea.s poons sesaqie seeds, ¼ teaspoon salt, and ¼ teaspopn ground black pepper. Drain cabb,e, pat dry, and add to bo\vl. Add 2 peelfd and grated carrots, 2 ribs peeled '.T,d chopped c elery, and 1 peeled, co:t· and chopped Granny Smith app1 e. Toss to mix. ,Wakes 6 servings.

EASY CRISP COLESLAW Soak

um To convert conventional oven recipes for T

a convection oven • H eat the convection oven to 25°F lo,ver than the recipe calls for. Also, expect food to be done in 25 percent less time than it would be in a conventional oven. Start checking for doneness about 10 minutes before the food is scheduled to be done, and even sooner for foods that cook for e.xtended periods, such as roasts . To choose pans • N o special pans are required for convection cooking, but baking sheets and roasting pans ,vith lo,v sides will allow food to cook more quickly and brown more evenly. To roast - t s by convection • Place the meat directly on the oven rack and position a drip pan on the lowest rack. The forced hot air will seal the outside surface of the meat to help lock in juices. Thus, the meat will drip less and brown more evenly, so you won't need to turn it or baste it as you would in a conventional oven. To cook baked goods by convection • A convection oven will dry out the surface of food, creating a thicker crust on baked goods. As a general rule, use convection for breads, pies, or other foods where a thicker crust is desirable. W hen no crust is desirable, as in cakes and rich Copyrighted material

COOK!ES

desserts rbat have a hjgh moisture and fat content, it's best to stick with conventional oven cooking. Pastries and ,nering_ues cooked by convection could set at a tilt due to circulating air currents.

Cookies

131

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·

To keep baking parchment from being blown by the fan In II convection oven • Set a metal spoon on the parchn1ent.

century Persia. Cookies are generally categorized by the technique used to make them, such as slice-end-bake, drop, cutout, presaed,

wafer, icebOx, or bar cookies.

nvenience Foods Convenience foods Include everything from canned or frozen vegetables to bOxed mixes such es macaroni end cheese. Almost any food that streamlines the cooking process can be considered a convenience food. See also "Convenience Recipes" below.

USICS To blend cookie Ingredients evenly •

T

Brin.g all ingredients to room te'mperature before using, particularly fats such as butter, shortening, and eggs. To bake cookies evenly • Rotate the baking sheet halfway through the baking ti1ne. If baking n1ore rhan 1 sheet of

.

' :.!.W'a

CONVENIENCE RECIPES The pressure of daily meal preparation can

Lay 4 pounds wastied and dried bone-in

either bury you in a rut of recycling the·same

10 recipes ad infin·itµm or it can spur yoµ to

chicken pieces in sauce in a single layer. Top with rem.a ining sauce. Bake at 4SO-F

see the glazing possibilities in a can of cran-

until inside of thickest portion registers 170"F

berries. the stewing potential trapped in a

on an in~tant-read thermometer and juices

bonle·ofketchup, and the extra-crispy power

run clear, 40 minutes, turning_chicken every

in a box of cereal flakes. Her.a are a few

15 minutes.

recipes to get you started . Each makes

Mushroom Pot Roast: Rub 2 pounds

enough for 4 servings. Shanghai Sauce: Mix 1 cup plum

_beef pot roast all over with ½ teaspoon salt and ¼ teaspoon ground black pepper. In a

¼ cup soy

large deep skillet or Dutch oven, brown meat

sauce, iyid 2 tablespoons minced fresh ginger. Use as a dip or glaze for grilled

on both sldes-over ·medium heat. Add 1 can

sauce or Chinese duck sauce,

chicken, pork, beef, or fish.

(1 O¾ ounces) condensed cream of mushroom soup, 2 cans water, and 1 package (1 ..

Cranberry Chicken: Mlx 1 can (16

ounce) dry onion soup mix. Stir to mix. Re-

ounces) whole berry cranbeny sauce and ½

duce heat to low. cover, and simmer until

cup bottled Italian dressing. Pour one-third

meat is fork-tender. 1½ hours. Slice against

of sauce in the bottom of a large baking dish.

the graln and hold in gravy until serving.

i..;opvnghtcd ma~mal

132

COOKIES

cookies at a time, reverse the baking sheets top to bottom and front to back halfway through the baking time. Also, make ~ure that cookies are the san1e size. ·

To make brown, crisp cookies • Sub-

stitute 1 tablespoon corn syrup for 1 tablespoon of the sugar called for in the recipe. You can also reduce the aciruty in the batte.r or dough by increasing the amount of baking soda. To store cookies • Cool the cookies completely. Then, line a canister or plastic container ,vith a zipper-lock plastic bag, add the cookies, press out as m uch air as you can without crushing the cookies, and seal. Store at room temperature, or freeze. Reheat frozen cookies in a 300°F oven for 3 minutes. Avoid stor in g crisp and soft cookies together because the crisp cookies ,viii become soft. To store very delicate or very soft cookies • Put a sheet of ,vaxed paper between each layer of cookies. To prolong moistness • Store drop cookies, such as chewy chocolate chip cookies, in an airtight container with a slice of bread. · To ship cookies • Use a metal tin, then secure the tin inside a cardboard box. Wrap different types and flavors of cookies separately to keep flavors from mingling. To ensure the freshest cookies, pack the cookies frozen and ship them for 2-day delivery.

To make quick, even-size balls of dough • Use a small ice cream scoop,

large melon baller, or n1easuring tablespoon. To roll out dough evenly • Always roll from the center out\vard. To freeze dough for drop cookies •

Place balls of dough on a parchment-Jibed baking sheet. Leave in the freezer u juil hardened, then transfer to a zipper- l