19 Jul 2014 03:03
I am not sure if flummery was a good food, but it is certainly a great word! Flummery was an Old English pudding that was made from oatmeal. The oatmeal would be soaked in water and rubbed to make it finer and help release the starch. Then the water containing the starch, which would come off as a white, gelatinous material (known as a mucilaginous starch), would be boiled down until the mixture became very thick and somewhat like a jelly. It could also be made from wheat meal. This was eaten as breakfast, and often known as a convalescent food. Flavorings might be added, such as honey, sugar, almonds, cream, raisins, or sherry. Other names for the flummery made from steeped oats were flammery and wash-brew. In Britain, by the 1800's, it became a dish made from cream or almond and made into a gelatin by some something like isinglass or another ingredient that would set the dish into a gelatin like consistency….
15 Jul 2014 19:05
If we bought a separate tool for every little thing we did in the kitchen, we'd have more than junk drawers, we'd have junk cabinets. Or, maybe even junk closets. Wait, we do have those, but, you get my meaning. There is a never-ending array of specialty tools designed to do just ONE thing. Uni-taskers, as Alton Brown would say. A number of such tools are related to eggs. Some of these, or at least one, might be useful, but unless you are one heck of an egg enthusiast, they'll end up sitting unused and forgotten in some forgotten kitchen drawer….
15 Jul 2014 17:25
A cookie press, also called a biscuit press, is a device used to extrude cookie dough into distinctive shapes, like a star, flower, Fleur-de-lis, leaf, clover, shell, wreath, snowflake, pinwheel, oval or square. They are usually composed of a cylinder with a plunger or trigger mechanism, fitted with a metal die-cut disc with the desired design, placed at the extruding end. These are sometimes referred to as Spritz cookie presses, from the German word spritzen which means to "squirt of spurt." Spritz cookies are popular in Germany and Scandinavia. A cookie press may also called cookie gun….
15 Jul 2014 16:18
A composed salad, in French, is called a salade composée. It is a salad of many ingredients that are not tossed together but, instead, conscientiously arranged, whether in a pile or side by side, on a plate or in a bowl, with attention to complimentary flavors and colors. Mixed greens may be part of such a salad but they can be made with most any ingredients, as long as they are harmonious. The salad Niçoise, made with potatoes, tuna, green beans, anchovies, and hard-boiled eggs and Nicoise olives1 is an example of a composed salad. Cobb salad, although sometimes tossed together, if often also served as a composed salad. These salads can be a meal in themselves, or served as a salad course, a lunch, etc. Although a composed salad might be "composed" of many different ingredients this does not mean that your salad is elevated because you claim to have "composed" it, as many chefs seem to think. Flavor comes before presentation.Bibliography item grausman not found.,Bibliography item sackett not found.…
14 Jul 2014 00:07
If you use a kitchen sponge to clean your kitchen counters or to hand-wash dishes, you probably know that sponges get very nasty very quickly. They also quickly become little germ factories so that you end up doing nothing more than spreading bacteria over your kitchen or dishes, etc. Now, the truth is that once kitchen surfaces, or other surfaces are dry, most all of the bacteria, if not all of it, dies. You may have been told that viruses, on the other hand, can survive virtually forever on surfaces or in the air but the truth is that viruses need a host organism to reproduce and have a limited lifespan on kitchen surfaces. And, humidity plays a role in the lifespan of both bacteria and viruses. However, how long they can survive depends on the particular bacteria or virus. HIV, despite the widespread fear of toilet seats and other surfaces, dies very quickly outside the body and sunlight will do an instant number on it. Flu virus can hang around for days or weeks. E coli is pretty resilient, as well. But on a dry kitchen counter top which has been wiped "clean" there is really not much to fear. Your body or clothes, full of skin cells and fluids, are a different matter. But the kitchen sponge? May as well have a germ factory in your house. Full of moisture and edible goodies. As well, even if it doesn't stink, it is probably still germy….