February 7th, 2010
A used freezer is often purchased as an introduction to freezing, because it is usually cheap. Many of those sold by shops or food factories are however only conservators, designed to store frozen food, but not to freeze fresh food. Manufacturers have now produced a wide range of small domestic freezers, well designed and at competitive prices, with fair guarantees and an availability of spare parts, so that it is no longer necessary to buy a used freezer when a low price is the determining factor.
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February 6th, 2010
The small, smooth skinned fruit of the apricot tree, with sweet tasting orange flesh. Select firm, unwrinkled fruit with a deep colour and avoid any with blemishes or a greenish tinge. Apricots are also available dried, either whole, halved or in chunks. They are a good source of beta carotene, potassium and dietery fibre. Look for unsulphured dried apricots and Hunza apricots, which are not treated with sulphur dioxide.
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February 4th, 2010
The common name for rennin, which is an enzyme found in the stomachs of yo31ung animals, where it assists in the digestion of milk. Animal rennet is extracted from the lining of the fourth stomach of slaughtered calves, and is commonly used to coagulate milk as part of the cheese manufacturing process. Cheeses made using animal rennet are not considered suitable for vegetarians. However, many vegetarians to eat these, and labelling is not always clear. Cheese suitable for strict vegetarians can be made using microbial rennet. See also genetically engineered rennet.
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February 3rd, 2010
Cured and smoked meats are best stored in a cool atmosphere free from dust and flies, and there is little advantage in freezing bacon. Salt causes rancidity in fat during freezing, which limits freezing life. If bacon is frozen, it is better stored in the piece than in slices. It should be wrapped in freezer paper, foil or polythene and overwrapped; sliced bacon may be packed in the same way. Bacon should be thawed in the refrigerator in wrapping before using in the normal way.Storage time in one piece: 3 months. Storage time in slices: 3 weeks.
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February 2nd, 2010
The liquorice-flavored, aromatic seeds of the Mediterranean anise plant. It should be purchased in small quantities and stored in a sealed container in a cool, dry place.
Preparation: the seeds may be used whole or crushed to help release their flavour.
Uses: aniseed may be used as a spice in cakes and biscuits or sprinkled onto salads or cooked vegetables. It may also be stepped in boiling water to make a tea, which is said to be beneficial to digestion.
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February 1st, 2010
This term may refer to any dietary fats obtained from an animal source. Some vegetarian (though no vegan) foods, such as milk and cheese, contain animal fats. However where the term is used in food labeling it will normally refer to fats such as suet and lard. Since these are obtained from animals after slaughter they are not considered suitable for a vegetarian diet. Animal fats contain mainly saturated fats (see polyunsaturated fats)
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January 31st, 2010
Amchoor – (also called mango powder) - An Indian spice made by drying and grinding peeled slices of tart, unripe mango into a fine powder. It has a sour taste.
Uses: amchoor can be used to give a sour flavor to savory pastries, stir fried vegetables and drinks.
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January 30th, 2010
This fruit loses its subtle flavor in freezing, and the flesh discolors very quickly when cut. Avocado halves can be prepared if the stone is removed, each cut side rubbed with lemon juice and frozen in cartons, for use in salads. Mashed avocado pears can be frozen in small containers, allowing 1 tablespoon lemon juice for each avocado, and this seems to be the best method of preserving the fruit. This pulp can be thawed and mixed with onion, garlic or herbs to use as savoury dip or spread. Whichever method of freezing is chosen, 2 1/2 hours at room temperature should be allowed for thawing and the fruit stored no longer than 3 months.
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January 29th, 2010
An enriched yeast dough incorporating eggs and sugar freezers well, and may be cooked in the form of a “baba” to serve as cake or pudding. A variation of the cake is a ” savarin” made in a ring mould. A baba may be frozen with or without syrup poured over. The basic cake can be wrapped in foil or polythene, but is best placed in a waxed box if syrup has been used. A baba should be thawed for 2-3 hours at room temperature without wrapping. If the cake has been frozen without syrup, the warm syrup may be poured over during thawing; additional syrup may be used even if the cake has been frozen ready for eating. Storage time: 3 months
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