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Setting-Cleaning Up Your Kitchen
Salads, Flavor Favorites
Even though salads have been enjoyed since ancient times, the variety can be both tempting and visually pleasing.
As we become more and more health conscious, salads become more popular, usually people think of vegetables when salads are mentioned.
However, there are numerous fruit salads at every family gathering and pot-luck in the country! Salads can contain anything from apples to zucchini and anything in between, just use your imagination.
Although lettuce has been the starting point for most salads, there are many other foods favorites you can start with:
*Watercress, cabbage or spinach
*Oranges, apples or grapefruit
*Beans or frozen peas
*Broccoli
*Potatoes
*Meats and seafood
Just about any food you can think of can be turned into a salad with a modest amount of creativity! You can create many kinds of salads:
*Jell-o salads with fruit
*Fruit salads with yogurt
*Green salads with every kind of vegetable imaginable
*Coleslaw
*Potato salad
*Tuna salad
*Chicken salad
Again, the varieties are endless, and the list can go on and on to eternity. One of my favorites includes a green salad with sunflower seeds or cashews, lettuce, tomatoes, celery, onions, carrots and ranch dressing.
With the dressings you can get just as creative, ranch, French, blue cheese and Italian are your basic dressings.
Now try some of these, mix a little concentrated orange or lemon juice to French dressing or mayonnaise for a delicious fruit salad dressing.
How about a dressing for grapefruit made with, sugar, pepper, paprika, dry mustard, grapefruit juice and catsup?
Add a little chili powder to concentrated juice, horseradish a cooked egg and mayonnaise for a spicy new taste.
Every nationality has their own favorite flavors in salads, get together with a few friends for a salad party; you would be amazed at the variety you will see.
See Also:
News | www.kentucky.com
Stir Frying
The History of the Fry Pan
The ancient Mesopotamians used copper frying pans; they were also available in Greek and Roman kitchens.
To the Greeks they were know as Teganon and the Romans called them patella, patella is used in its modern form in Spanish and is translated as paella and in Italian as padella.
Regardless of the name, they are all frying pans! Frying pans were originally deep like modern sauce pans, in North America they are also referred to as skillets.
In England and America fry pans with legs were commonly called spiders, and were used for open hearth cooking.
Little change was made in the fry pan for many years, they had broad shallow bodies and long handles to keep the cooks hand from being burned by the fire.
The first use of the word fry pan was in 1382 when it was used in the translation of the Vulgate Bible by John Wycliffe, other than that, the term fry pan is infrequently used prior to the 1950s.
Frying pans were typically made of cast iron, and even though cast iron is still in use, mostly for outdoor cooking, most pans today are made of aluminum or stainless steel.
Often frying pans are coated with Teflon for a non-stick surface; this does not apply to cast iron, which develops a non stick surface when it is seasoned.
The largest fry pan in the world was created by Mumford Sheet Metal Works in 1950 for the Delmarva Chicken Festival; they fried over one hundred tons of chicken in it before it was retired in 1998.
It measures 10 feet in diameter, which is 4 inches bigger than the previous 9.6 ft Washington fry pan built in 1941 for the Washington Clam Festival.
Considered a luxury because of the high cost of electricity at the time, frying pans were one of the first items to be electrified.
In 1898 Britain an element fitted below the pan, with the socket at the end of a wooden handle. They never gained popularity even when electricity became a normal part of everyday life. |
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Microwaving Meats
Preparing a Start up Set of Pots and Pans
Every womans kitchen is different, depending on how much time she spends in it, how much she likes to cook, how many people she cooks for and what she likes to cook.
A woman who cooks a lot of soups and stews for a large family will need large pots. A woman who cooks for only one or two people can get away with much smaller cookware.
Most women receive a few hand me downs from family and friends when they finally move away from home. It is amazing, as a matter of fact, how many items mom has two of in the dark recesses of her kitchen cupboards.
However, this will not cover all of your needs. As your experience grows, along with the types of recipes you prepare, your cookware will expand to cover those needs.
Skillets are a requirement if you plan to fry anything, which sooner or later you will, having coated skillets and cookware is a plus if you dont like food cooked in a lot of fat or oil.
A basic set of pots usually 2, 3 and 5 quarts and a stock pot, will cover most of your stovetops needs. If you plan to bake you will need a couple of pie pans, whether metal or glass is up to you.
A cookie sheet, not only for cookies, but for heating pizza, can also be placed under foods that may boil over, leaving a mess in your oven.
A casserole dish which can double as a cake pan can also be used for making lasagna. You will also need a colander for draining pasta; it can also be used while washing beans or lettuce in the sink.
You will find yourself coming up with unique ways to adapt recipes so you can use the pans that you have, and eventually you will purchase every thing you need to have the perfect kitchen for you.
Related Topics: Ice Cream the Old Way,
Organizing Your Pantry, Crock Pot Cooking
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