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Pressure Canning
Stir Frying
Stir frying came to be for economic reasons; the shortage of fuel. Food that is cut into small pieces and cooked over extremely high heat takes less cooking time and less energy.
There are four important parts to stir-frying:
*Small pieces of food in very little oil
*Extremely high intense heat
*Constant movement and stirring with utensils
*A very short cooking time
The sound of sizzling you hear when stir-frying tells you that the heat is very intense.
With practice and concentration you can master the art of stir-fry, set up a steady rhythm, so every few seconds, the food is moved around the wok by the spatula.
Be certain that you push the spatula through the center of the wok, turning all food to keep it from sticking to the bottom. Stir-frying is possible in a Dutch oven or skillet, but it is quite a bit easier in a wok.
How to stir-fry:
*Place the wok over intense heat for 10 to 30 seconds
*Add oil in a circular motion with a tablespoon, beginning at the top and working around, this coats the entire wok, both sides and bottom.
*Never lift the wok from the heat for any reason until the cooking is completed
*If necessary, use the spatula to distribute the oil around the sides.
*Add any one ingredient all at once, no more than 3 inches from the inside, this minimizes splattering
*Begin stir-frying immediately adding the ingredients as they are listed in the recipe
After the food has been removed, wash the wok immediately with hot water and a vegetable brush, do not use soap.
Dry over a high flame and season with a teaspoon of oil for the first few months of use to prevent rust and protect the surface.
Use the highest flame possible for cooking unless the recipe says to turn it down.
When stir-frying vegetables be careful not to scorch them, if this begins, turn the heat down immediately.
If stock (broth) is called for, bring it to a boil in a separate pan, and add it to the sides of the wok, all liquids should be added in the manner.
See Also:
Co-op News -- From the Ground Up
Tomatoes Everywhere
Tomatoes Everywhere!
I have often been amazed at the number of tomatoes on one plant, and the number of plants a person will maintain at one time.
It seems that every person who plants tomatoes has to have at least 4 varieties, and to be safe two plants of each variety, at that minimum thats 8 tomato plants in a season!
So, just how many tomatoes come on a plant, all I know is that there are a lot.
One bushel or 45 pounds can make 26 to 34 pints of frozen tomatoes and 20 to 28 pints of frozen juice. Once you freeze tomatoes they become mushy, so they can only be used in soups, stews and spaghetti sauce.
My mom used to make breaded tomatoes that I loved, they were made with canned tomatoes, day old bread and sugar, I can still taste them!
The procedures for freezing different tomato products are:
*Raw tomatoes, after washing dip in boiling water to loosen skins, peel and core, freeze whole or in pieces, when packing containers, leave 1 inch of head room.
*Tomato juice, wash, sort and trim firm, vine-ripened tomatoes, cut in quarters and simmer 5 to 10 minutes. Press through sieve, season with 1 tsp salt for each quart of juice, pour into containers leaving 1 ½ inches head space, seal and freeze containers.
*Stewed (for breaded tomatoes), remove stem ends, peel and quarter ripe tomatoes. Cover and cook 10 to 20 minutes until tender. Place pan of tomatoes in cold water and cool, pack into containers leaving 1 inch head space, seal and freeze.
Tomato sauce, puree, catsup and chili sauces can be frozen. Prepare them as directed and cool rapidly, pack in rigid containers leaving head space and freeze.
There are hundreds of foods that can be prepared with fresh or frozen tomatoes, enjoy them year round. |
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Pastas
Regardless of the meal, fine dining, family dinner or anything in-between, there is pasta to fit the bill. How many foods do you know of that go with almost any type of meat, seafood and vegetable?
The braver cooks can make their own pasta, from simple egg noodles to spinach pasta and herb pasta, it isnt really as difficult as you think, and that taste treat is well worth the work. You can cut and shape them by hand or purchase a pasta machine.
Shaping pasta is interesting; to make lasagna cut the dough into strips about 2 ½ inches wide, and then cut to preferred length. Farfel are 2 x 1 inch rectangles with the centers pinched creating little bow ties.
Tripoli are one inch circles with the centers pinched to fashion butterfly designs. To make linguine or fettuccine loosely roll the dough up like a jelly roll, cut 1/8 inch slices for linguine or ¼ inch slices for fettuccine, gently shaking the strands separates the noodles.
Homemade pasta can be stored in an airtight refrigerated container for up to 3 days. To freeze the pasta for up to 8 months, dry it for at least 1 hour, seal in a seal-a-meal or similar moisture and air proof bag and freeze.
If you arent into making your own you can buy any type you want in a super market near you.
A large saucepan or Dutch oven with lots of water is necessary to cook pasta, (about 3 quarts of water for 4 to 8 ounces of pasta).
Bring the water to a boil over high heat, adding a teaspoon of salt and a tablespoon of olive oil helps keep the pasta from sticking to itself.
Once the water boils, add the pasta slowly so the water continues to boil. Long pasta like spaghetti should be held by one end and placed in the water, as it softens, curve it around the pan and down into the water.
Reduce heat slightly and boil uncovered for the amount of time on the package, stirring occasionally.
When it is close to the end of the cooking time, check for doneness frequently. A little note for dieters, the longer pasta is cooked, the fewer calories it has.
Related Topics: Taking Control One Area at a Time,
Stir Frying, Casseroles
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