In browsing the web this morning, I’ve come across New Year’s list after list after list. Best of ’07, worst of ’07, resolutions for ’08 and more. All this reflection and hope for the future is necessary and comforting, but at some point, we all have to get back to the grindstone. We finish that glass of champagne, stop wishing and planning, and take action.
So how about some real advice—real help—in the kitchen? (Sorry; I’m not offering to do the dishes!) SEFA has provided me with some helpful tips and I’m passing them along to you. From ground beef to muddy mushrooms, home cooks and pros alike, here's to a busy and tasty '08:
Slicer Care
Running butter through the meat grinder before grinding onions, meats, cheese, nuts, or raisins will make cleaning easier.
- After using the electric meat grinder, put several slices of bread through the grinder. This will aid in cleaning fat and grease out of the grinder.
- It is important to clean your slicer thoroughly before and after sharpening your knife.
- Employing high school students? Federal law prohibits slicer operation by persons under 18.
Food Prep Tips
For crisp vegetables, do the following at least one day prior to use:
- Trim and clean vegetables as needed. Root vegetables should be stored with roots intact.
- Soak vegetables in tepid water (70° F- 90° F) for 2 to 4 minutes.
- After re-introducing moisture, drain off all excess water and place in plastic bags or containers with small drainage holes.
- Chill for at least 6 hours.
If you forgot to soak your beans overnight: Place beans in cold water and bring to a boil and strain. Place again in cold water and bring to a second boil. This will cut the cooking time in half!
To clean mushrooms that are covered with dirt and mud: Fill the sink with cold water and put mushrooms in the water. Add a heaping handful of flour over the mushrooms, fold vigorously and let stand for a few minutes. The mud and dirt will fall to the bottom of the sink.
