- For soup and stew that is too salty, add a raw potato and discard after cooking. The potato absorbs the salt.
-Did you know? Cooking in the cast iron definitely boosts iron intake. Soup simmered for a few hours in an iron pot has almost thirty times more iron than soup cooked in another pan.
-Thickeners for soups can be either flour or cornstarch. It is a good idea to add the thickener with the pan off the heat to avoid the danger of lumping. Flour is good for soups to be served hot. Cornstarch is better for cold soups.
-Most important of all, remember that hot soups should be served Hot and cold soups Cold-none benefit from being served lukewarm .
-If delayed in tossing salads, greens will stay fresh under a drape of paper towels wrung out of cold water.
- Always shake an oil and vinegar dressing just before using.
- When unmolding a salad , always sprinkle a few drops of water on the serving plate. It will be easy to move the salad around to position it correctly.
- To test freshness of dried herbs, rub them between your hands. Oil of your hands extracts the essence of the herbs. If there is no smell they are no good.
Season with seeds to add flavor:
Caraway: tangy and slightly sweet
Celery: Strong, use sparingly
Cumin: Slightly bitter
Dill: Pungent and strong in flavor
Fennel: Licorice flavor
Mustard: Dry mustard is a mixture of ground seeds of several mustard varieties
Sesame: Sweet, nutty flavor