Every home maker knows that the well
being of her family is in her hands.
Her menu may make or mar her husband’s
ambition as a provider.
Her happiness in marriage may be in
direct ratio to what she knows about
foods and how she employs that
knowledge.
Home-maker
can preserve the greater part of the precious vitamins and minerals of the food
stuffs.
Here are some useful points for home maker.
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Vegetables to be cooked
should be washed and chilled. The
chilling prevents the enzymes from causing deterioration of vitamins during
preparation.
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No vegetables should be
peeled unless it is so old that the peeling is tough and unpalatable. In most root vegetables, the largest amount
of minerals is directly under the skin, and these are lost if the food is
pared.
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Soaking must be avoided
if taste and nutritive values are to be preserved.
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If vegetables must be
prepared several hours prior to cooking, they should be placed in a plastic bag
and kept in the refrigerator without water.
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Potatoes for mashing
and apples for sauce should be steamed in the peeling and then seen through a
pureer or ricer.
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Temperature below the
boiling point - accelerates enzyme action.
The greatest destruction of vitamins, therefore, occurs between the time
food is first put on the heat and the time
when it reaches the boiling point. This
period should be shortened as much as possible.
As soon as the boiling point is reached, the enzymes are destroyed, and
the vitamin loss is decreased.
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A desirable method of
cooking must three qualifications; first the food must be rapidly heated:
second the cooking time must be the shortest possible, and third, little or no
water must be used.
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Of all cooking
equipment now in use, utensils which allow quick steaming are perhaps the most
desirable. In this method, air is
replaced by steam, the initial heating is rapid, little or no water is used and
the cooking time is short.
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Shred the vegetables
and cook them in small pots, covered to prevent air from getting in and steam
from escaping. Keeping air out prevents
the destruction of vitamins which distributes the heat from the bottom to the
sides and lid. The vegetables do not
burn and you can cook with little or no water.
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Never, never throw away
any liquid in which vegetables have been cooked. It contains many vitamins and minerals.
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Examine your recipes
critically, and if they do not respect the above rules of modern cookery either
improve them or discard them. Beware of
any recipe which advises either soaking or parboiling and discarding the
water. Never use soda in cooking
vegetables or in your baking . if a slow
method of cooking is recommended, substitute a faster one whenever
possible. Above all else, do not over
cook.
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Put the chopped
chocolate in the microwave and let the 30 seconds recommended to melt. Drew,
stirred and was still half hard. Pay close attention: never, under any
circumstances, soak the chocolate with water! If you want to mix something on
it, choose milk, cream... Never use water !! Never !!! If you are messing with
chocolate near the sink and the person who lives with you come to dishwash on your side, splashing water everywhere as
if you were taking a bath hose, run !! A drop of nothing will be enough to end
your cooking with chocolate, especially if you mix it without realizing that
it's there.
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The tempering i.e.
mixture of chocolate and cream, used for fillings and toppings. It is much
smoother than with condensed milk, as it will be not so sweet. Some prefer the
first melt chocolate and then add the cream, but I prefer this way because I
find much easier and faster.
ingredients
1
bar (140g) of milk chocolate or semisweet
Half can (or box) heavy cream
Preparation
(microwave)
In
a bowl that can be taken to the microwave, place the chopped chocolate and the
cream.
Take
the bowl to the microwave for 40 seconds and remove to move.
If
after you move, can still see small pieces of chocolate, place back in the
microwave for another 30 seconds, and then stir again. Repeat the process as
many times as necessary until you have a smooth and smooth, now just use as
cover your cakes or cupcakes.
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Cucumber without heartburn!
There's
always someone saying you can not eat cucumber because it is heartburn.
Indeed,
the cucumber is a bit stodgy but what people do not know is that the shell of
the cucumber is rich in digestive enzymes and prevents famous heartburn that
occurs when you eat cucumbers peeled. Not knowing they continue peeling the
cucumber to make salads.
Wash
the cucumber and cut a slice at the ends on both sides (I call affectionately,
the "ass"). Rub the slice that took the body of cucumber (each on one
side because you only have two hands). Do this in a circular motion, and fast!
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Baking soda needs an
acidic ingredient to react with to release carbon dioxide, the gas that is
released in small bubbles to give the baked goods their lift. Acidic
ingredients in baking are yogurt, sour cream, buttermilk, molasses, honey,
citrus juice, and even vinegar. (This is why you often find white vinegar as an
ingredient in red velvet cake). Use baking soda as specified in your recipe.
Too much will produce flat baked goods and leave a metallic taste in your cakes
or cookies. Baking soda is also known to create browning in baked goods.
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Baking powder serves
the same purpose as baking soda yet is already mixed with the acidic ingredient
needed to produce carbon dioxide when baking. Most baking powders are
“double-acting”, which means they produce carbon dioxide when mixed with a
liquid and then again, when exposed to heat. Baking powder is used whether or
not an acidic ingredient is in the recipe. Be sure to use fresh baking powder
in recipes. Old baking powder will produce flat cakes and cookies.
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The health of your
family is in direct proportion to the soundness of your cooking methods.
xoxo
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