There can not be a lot of individuals who do not like their food, but the human race, being what it is, I expect that there are a a small number of them. Nevertheless, for the rest of us, food is a source of every day pleasure and, like a beverage, it is often used to commemorate a celebration. not only that, but different foodstuffs are used for the different meals or distinct celebrations. Commemorative meals were indubitably planned around the seasonal foods available, but some foodstuffs were ferried huge distances for the consumption of those who could pay for them.
For instance, my Dad deemed it a grand luxury to be given an orange in his stocking on Christmas Day sixty years ago. How the times have changed! Very few kids would deem an orange a present, special or otherwise, any day of the year these days.
Yet, the storage of food is still a daily affair and therefore, I have listed a few top guidelines on preserving foodstuff below, so that you will obtain the best from that which you have bought or grown in your garden even a long while afterward.
Chicken Stuffed With Spoons: a great way of preparing chicken to be eaten at a cold buffet or in sandwiches, is to put as many spoons as possible into the cavity of the chicken (not silver or plated ones though). Then, place the chicken in a large saucepan or pot and bring the water to the boil slowly. Simmer for 10 minutes, cover and leave until the water is room temperature. The spoons will retain the heat and cook the chicken from the inside out. it will be one of the most succulent chickens you have ever eaten.
Roasted Crisp And Light: if you like crisp-skinned roasties, it is best to parboil them first, but that is only half the story. so, boil the potatoes for five minutes and drain thoroughly. Put the lid on the pan and shake it about violently. Bang it hard on the chopping block several times. The harder the better. Then put the parboiled potatoes in the baking tray with the meat or fowl to cook as you would normally.
Salad Soup: Do not throw away salad that has been soaked in salad dressing. Whisk it up in a food processor with a can of tomatoes of tinned soup. Add lots of garlic to taste and adjust the thickness to suit your taste. Chill it down and you will have one of the most delicious summer soups ever.
Curdling Cure: if your mayonnaise has curdled there is one sure fire way to bring it back to life. stir in a couple of tablespoons of Hellmann’s mayonnaise and your problem will be over.
Simply Scrumptious Topping: a really, quick, delicious and almost infinitely variable topping for a savory pie can be made in seconds. Choose the flavour you want from the crisp rack; puncture the bag to let our the air and then crush the contents in the gag. it really adds something to a pie. The same trick can be used on the bottom of a potato pie a Texan housewife told me.
Owen Jones, the author of this article, writes on many topics, but is currently involved with researching the programmable crock pot. If you have an interest in cooking or crock pots, please go over to our website now at Large Crock Pots
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