The Secret of A Great Cuisine Unveiled » some usefuls and facts

Tips:Keeping Beans,Broad

Agape Goon — Tue, 16 Feb 2010 18:30:51 +0000

Broad beans for freezing should be small and young, with tender outer skins, and it is best to plant a variety recommended for good flavour. Best varieties for freezing: Carter’s Green Leviathan; Green Longpod.

Growing Broad beans do best in rich ground. In mild areas, the seed can be planted in the early winter on a dry day when the ground is well broken up; some protecting during cold spells is advisable. Broad beans need good hoeing during growing, and careful attention should be paid to black fly. As soon as the first flowers set, the tops should be prinched out to ensure an early crop; nipping off side shoots will strenghten the plants. Freezing Remove broad beans from shells, blanch 1 1/2 minutes and pack in cartons or polythene bags. To Cook put in boiling salted water for 8 minutes. Strorage time: 1 year.

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How do we keep the Bacon in Freezing

Agape Goon — Wed, 03 Feb 2010 15:00:59 +0000

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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A-Z Home of Freezing- Avocado Pears

Agape Goon — Sat, 30 Jan 2010 15:30:22 +0000

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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Home Freezing- Babas

Agape Goon — Fri, 29 Jan 2010 14:35:16 +0000

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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Aubergines Freeze

Agape Goon — Fri, 29 Jan 2010 01:30:54 +0000

The aubergines, or egg plant, needs warmth for fruiting and is little cultivated in Great Britain. Good supplies are now available in many greengrocers, and aubergines are worth freezing to serve as a vegetable or to add to recipes. The aubergines should be medium-sized and mature, with tender seeds or the results may be rubbery in texture. The auberigines should be peeled and cut into 1 inch slices, blanched 4 minutes, then chilled and dried on absorbent paper. The slices should be packed in cartons, with the layers separated by Cellphane. To cook plunge into boiling water 5 minutes. Storage time: 1 year.

For short term storage, aubergines may be cooked before freezing. The peeled slices should be coate in thin batter, or egg and breadcrumbs, then fried in deep fat, well drained and cooled and packed in cartons in layers separated by Cellphane. For serving, they can be heated in a slow oven, or part thawed and deep fried. Do not store longer than 1 month.

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Artichokes Freeze

Agape Goon — Thu, 28 Jan 2010 14:30:16 +0000

Globe artichokes freeze well, but Jerusalem artichokes do not freeze satisfactorily. The heads of globe artichokes go stale quickly, so it is only advisable to freeze them when home grown. Growing Artichokes are best grown from plants rather than seeds, and they may be propagated by suckers. These should be removed when 9 in high either in April or Nevember, then replanted deeply kept well watered. Plants should be protected in winter, after cutting off stems and large leaves, earthing up inner leaves, and covering with suitable litter. In the spring when the plants are uncovered only three suckers should be left, and well rotted manure forked around the roots. Plants are best renewed after the third year. For large heads, remove all lateral buds as they appear or when no larger than an egg.

Freezing: Remove outer leaves from each head and wash artichokes very througly. Trim stalks and remove “chokes” . Blanch no more than six at a time in 4 quarts boiling water with drain upside down on absorbent paper. Pack in plastic or waxed boxes, as polythene will tear. To cook, plunge into boilding water and boil for 5 minutes until leaves are tender and easily removed. Artichoke buttoms may be frozen by removing all green leaves and centre flower, blanching for 5 minutes, then cooling before packing. Storage time: 1 year.

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How to frozen Apricots

Agape Goon — Thu, 28 Jan 2010 01:30:20 +0000

Apricots halves can be frozen without peeling. Peeled slices can be used fresh or cooked after freezing. Apricots are subject to discoloration, and should only be prepared in small quantities. Skin may toughen in the freezer and unpeeled halves can be dropped into boilling water for 1/2 minutes to prevent this. Very ripe fruit is best frozen as puree or sauce. To freeze apricot halves, wash them under cold running water, cut into halves and take out stones. Drop into boiling water for 1/2 minutes. Chill in iced water and drain. Pack in dry sugar, using 4 oz sugar to each Ib of fruit, or use 40 per cent syrup. To freeze apricot slices, peel fruit quickly then slice directly into container quarter full of 40 percent syrup. Top up with syrup to keep fruit covered, put Cellphone on top and allow 1/2 in head space. Thaw 3 1/4 hours at room temperature. Storage time: 1 year.

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