Totka

APPLE PIE
When cooking fresh apples for pies or sauces, the yield is about 50%. 1 pound raw = 1/2 pound cooked. Use tart apples for apple pie
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APPLES
When cooking fresh apples for pies or sauces, the yield is about 50%. 1 pound raw = 1/2 pound cooked. Apples absorb odors. They emit ethylene gas, which causes other fruit to ripen quicker. Store apples at 35 degrees F, 80% humidity to prevent...
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APRICOTS
Apricots bruise easily and decay. Keep away from heat and sun. Ripen at room temperature and then refrigerate at 35 degrees F, 80% humidity.
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ARTICHOKES
Store artichokes at 35 degrees F in a paper bag and they will keep for months.
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AVOCADO
Storage below 40 degrees F or above 70 degrees F will cause rot. Some varieties will spoil below 50 degrees. Ripen at room temperature (60 - 70 degrees F), then store at 45 degrees F. Avocados will not ripen on the tree. They must be picked from the...
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BAGELS
Bagels are formed from an eggless dough (flour, yeast, water and oil) into a donut shape, then droped in rapidly boiling water, cooked 3 - 5 minutes on one side then flipped and cooked 3 -5 minutes more on the other side. Drained, sometimes brushed...
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BAKING POWDER
In double acting baking powder, carbon dioxide is produced when moisture is added, and again when it is heated. Using too much baking powder will produce a product with a coarse grain, and broken cell walls in the ?air? bubbles, which will cause the...
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BANANAS
If bananas ripen before they are picked, they lose their taste and texture. To ripen green tip bananas quickly, keep them at 70 degrees F, with very high humidity and no air circulation for 2 or 3 days. Best storage for ripe bananas is 65 degrees F...
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Boil potatoes faster
Peel and cut potatoes and boil them in water to which a little vinegar is added . They will be done in no time and will retain the texture as well.
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Boiling Pasta & Noodles
Boil pasta/noodles in plenty of water and remove just before it is fully cooked. They continue to be cooked even after it is removed from flame and drained.
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Braising vegetables
Cook veggies over moderate heat with sufficient vegetable stock to cover them. Reduce the liquid to 15 percent (one sixth) of the original amount and then add seasonings to make a sauce.
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Cleaning Chilies
Pull out stalks of the chilis and, holding them under cold running water, slit them open with a sharp knife. Remove the seeds. (The seeds are hottest part of the chili and can be used in recipes if you really want a strong "kick".) Be careful not to...
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