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-Some Basics-
[BBQ 101] [Beef Quality Guide] [Butter Vs Margarine] [Cast-Iron Skillet]
[Childs
Healthy
Diet] [Coffee
Facts] [Convection
Cooking] [Cooking
Oils] [Diabetes
Diet Guidelines]
[Dry
Weight measurements] [Benefits
of Fish] [Flatware
placement] [Food
Safety] [Freezing
Food-limits]
[Fruits
& Vegetables] [Grease
& Kitchen Fire] [Grains]
[Handling
Fruits & Vegetables] [Healthy
Treats]
[Kids
& Veggies] [Kitchen
Measures] [KitchenTips]
[Liquids]
[Peppers
Index] [Meat
Buying] [Mushrooms]
[Healthy
Natural Foods] [Oats
for Breakfast] [Pans
& Holding Volumes] [Rice]
[Sauté'
Vs Sweat] [Spice
Advice] [Volume
(fluid) Measurements] [Whole
Grains]
Click below for |
Your Dessert & Recipe submissions are welcome Submit to: tip@quicktip.com Please provide your Name and State |
BON APPETIT |
Quick Tip: We recommend not rinsing pasta. Some cookbooks suggest rinsing cooked pasta under cold running water to stop the cooking process, but this only takes away the flavor. |
Flavor
Tip: |
-Cook Them Well-
'You
might think you like a hambuger on the rare side, but ground beef has
to get to160 degree F to kill bacteria. Use a meat thermometer-you can't
judge doneness by color'
BBQ Cooking Tip- Utilize a wire broilet basket for small pieces of foods, such as appetizers. It is easy to turn and food will not slip thrrough the grill. Using heavy duty foil will accomplish the same ease of handling, but do puncture the foil with a fork, as you want the steam to excape.
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BBQ Fire Tip: Keep a water bottle w/sprayer at the ready, to put out flare-ups , while your add it, don't forget to use long handled forks, tongs and utilize hot pads.
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Quick Tip: Instead of using vegetable storage bags.
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GROCERY SHOPPING
TIP |
STEAMING
TIP |
Butter Vs Margarine:
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VINEGAR
TIP: |
DRY WEIGHT MEASUREMENTS (approximate)
1
pinch = 1/8 tsp or less |
Cooking
with wine: |
whole grain is the most minimally processed version of any grain. Grain kernels are made up of bran, germ, and the endosperm. As the bran and the germ are stripped away in the refining process, much of the fiber, vitamins, minerals, and antioxidants are removed along with them. Most grain are processed in some way before we can eat them and there's a very wide selection, from whole to fully refined. |
MICROWAVE TIP: |
Putting food on ice extends
its shelf life-for a time. Try freezing the following in
airtight bags or containers. |
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FYI: Hummus is a dip/spread that is made from chickpeas. In fact, hummus is the Arabic word for chickpea. You may notice that many hummus recipes call for garbanzo beans, not chickpeas. Don't worry, garbanzo is the Spanish translation of chickpea. They are called cece beans in Italy. Hummus is one of the oldest foods dating back to ancient Egypt. |
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How To Use: Use it ground in soup, stew, pot roast, meat loaf, spaghetti sauce, catsup, as a coating for ham, barbecue sauce, salad dressing marinade, pickles and pickled beets, fish, sweet potatoes, squash, cake, cookies, candy, frosting,. Measuring:
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Onion is one of the most versatile and popular flavorings available to the cook. There are many onion types including red onions, shallots, scallions, pearl, sweet such as Spanish and Vidalia and the traditional favorite, yellow. For your cooking convenience the yellow onion is available in dried form as a powder, chopped, granulated and sliced.
Flavor: The sweetness in an onion varies with the type. However, even hot onions have a slight initial sweetness before their hot bite begins. Cooking brings out their sweetness.
How to Use: Sandwiches, burgers, as a side vegetable, in stews, with roasts, vegetable casseroles, soups, chowders, game, fish, shellfish, poultry, salads, salad dressings, sauces, gravies, stuffings, breads, cheese, egg, or rice dishes.
Measuring: Equivalents 1 tablespoon onion powder equals 1 medium fresh onion 1 tablespoon minced onion equals 1/4 cup minced raw onion 1 tablespoon onion flakes equals 1/4 cup chopped raw onion 1/4 cup chopped instant onion equals 1 cup chopped raw onion
Onion Powder
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Tip: Try changing mundane dishes by using Cajun, Italian, Mexican and Asian seasoning blends. |
FOOD (Which Size?) STORAGE TIPS
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Suggested Diebetes Diet Guidelines
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Americans over age 2 should eat a variety of nutrient-dense foods. Recommended items include fruits, vegetables, fat-free or low-fat milk and milk products, lean meats, poultry, fish, beans, eggs, nuts and whole grains. It is also recommended that a diet low in saturated fats, trans-fats, cholesterol, salt (sodium), and added sugars. |
Parsley comes in curly and flat-leaf varieties. The flat leaf type is better for cooking since its flavor stands up better to heat. The curly leaf type is flavorful fresh and makes an attractive garnish. Keep parsley on hand for cooking and garnish. Flavor: A green chlorophyll taste with hints of pepper How to Use: As a garnish and to flavor, soups, stews, egg dishes, vegetables, salads, coleslaw, breads, herb sauces, herb butters, tomato and meat sauces, stuffings, fish, meats, poultry, cheese dishes, mixed with ricotta or cottage cheese. Measuring:
When sprinkled liberally over food, parsley adds small but significant amounts of several trace elements to the diet; for example, copper, iron, magnesium, molybdenum, and zinc. It is also a reasonably good source of calcium. Note: Persillade is a 50/50 mixture of finely chopped parsley and garlic that is sautéed and added at the end of cooking to dishes such as fish, steaks, chicken, vegetables. You can make a variation of persillade using parsley flakes and garlic powder and then add this mixture directly to your dish. |
Sources
of Calcium Tip: |
Healthy
Food Tip:
Some studies have shown that
buying salad greens that are dark colored greens
and reds,
have higher concentrations of antioxidants vitamins A, C and E,
folic acid, calcium and other nutrients. |
Your healthy eating plan is one that comprises:
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Think
Ahead: |
How to Use: Great as a colorful garnish on many dishes including casseroles, dips, salads, omelets. potatoes and cream soups. Use to flavor soups, egg dishes, stews, chicken, coleslaw, tomato and meat sauces, stuffing's, fish, meats and vegetable dishes and rice.
Measuring: Meat coatings 1 tablespoon in a 1/2 cup flour Salad dressing 1/4 teaspoon in a cup of oil and vinegar with other herbs Vegetables 1/2 teaspoon in a 1/4 cup butter for frying potatoes or vegetables
Other Info: Paprika
contains more vitamin C than citrus fruits and is an excellent
source |
Fruits and vegetables are an important part of the American diet. It is recommended that consumers eat at least five servings or more of fruits and vegetables each day. It is everyone's responsibility to make sure the food they eat is safe and wholesome. Each year, people get sick from foods that have not been properly handled, refrigerated, or cooked. If food is not handled properly, germs can grow to levels that make people sick. Providing consumers with safe, wholesome fruits and vegetables is the first priority of farmers and produce managers. Fruits and vegetables can pick up dust and soil as they are being harvested, handled, packed, and shipped. They may also have trace amounts of chemicals and bacteria on the outer tissues that can be removed by washing. Consumers play an important role in making sure the food they eat is good for them and their families. The following are suggestions for safe handling of fruits and vegetables. At the store: Trust your senses. Look for fresh-looking fruits and vegetables that are not bruised, shriveled, moldy, or slimy. Do not purchase anything that smells bad, and do not buy packaged vegetables that look slimy. Buy only what you need that can be used within a few days. Apples, potatoes, and citrus fruits can be stored longer. Handle produce gently at the store. Keep produce on top in the cart (putting groceries on top of produce can bruise it). At home: Put produce away promptly. Keep most of your produce in the crisper. It has a slightly higher humidity than the rest of the refrigerator, which is better for fruits and vegetables. Throw away any produce that has been kept too long, or if it is moldy or slimy. Remember to keep all cut fruits and vegetables covered in the refrigerator. Germs can adhere to the surface of produce and can be passed to the flesh when cut (cross contamination). The most important thing you can do is wash all fruits and vegetables in clean drinking water before eating, even if you do not plan to eat the skin, such as melons or oranges. Wash the produce just before you plan to use it, not when you put it away. However, lettuce can be rinsed before refrigerating to help maintain crispness. Washing in slightly warm water brings out the flavor and aroma of the fruit or vegetable you are preparing. Temperature: All firm fruits and vegetables, such as apples, pears, tomatoes, peppers, cucumbers, and avocados, should be washed in water between 80 and 110 degrees Fahrenheit. Spraying: The best method for washing ripe or fragile berry fruits--strawberries, raspberries, blackberries, and blueberries--is by spraying with a kitchen sink sprayer. Use a colander so you can gently turn the fruit as you spray. Immersion: If you do not have a sink sprayer, berries and soft fruit should be placed in a wire basket or colander into a 5 to 8 quart pot of warm water. Move the basket in and out of the water several times. Change the water until the water remains clear. Do this process quickly. If the fruit absorbs too much water, it will lose flavor, texture, and aroma. Dry: Dry with a paper towel. Greens, such as spinach, chard, kale, and collards should be cooked while wet, immediately after washing. Cold Water Washing: Produce used in salads, such as lettuce, radishes, carrots, etc., should be washed in the coldest tap water available to maintain crispness. To get maximum crispness, immerse the greens in a mixture of ice cubes and water about a half-hour before serving. Do not use detergent when washing fruits and vegetables. The detergent residues will be left on the fruits and vegetables. Produce items are porous and will absorb the detergent. The Food and Drug Administration has not labeled detergent to be used on foods. In addition to washing, you should:
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Sodium Tip: Drain and rinse canned vegetables before preparing them. They'll keep a little of their salty flavor, but you'll rinse away about a third of the sodium. Also, limit your processed foods, they are usually high in sodium. Eat fruits, vegetables and other low-sodium foods instead. Instead of using salt on your vegetables, poultry and fish, use lemon juice. |
Vinegar/
Balsamic Vinegar substitute: |
CONVERTING YOUR RECIPES FOR CONVECTION OVENS When
converting recipes for a convection oven, closely follow the
specific instructions provided by the oven manufacturer. |
FLAVOR AND FOOD COMBINATIONS
Soups - Aleppo pepper, basil, bay, chervil, chili, chives, cumin, dill, fennel, garlic, marjoram, parsley, pepper, rosemary, sage, savory, star anise, thyme Tomatoes
- basil, bay , celery seed,
cinnamon, chili, curry, dill, fennel, garlic, ginger, gumbo filé,
lemongrass, marjoram, oregano, parsley, rosemary, savory,
tarragon, thyme. |
This is about the best thing out there for holding the heat, when cooking. It also must be keep very clean and rust free. Always wash with hot soapy water and a stiff-bristled brush. Do not soak it, as that will damage the time tested and seasoned finish. Towel dry immediately after washing and apply a coat of vegetable oil while the skillet is still warm, right after washing. It would be wise to place your skillets on a scott towel, between usage. It will soak up any excess moisture. |
VOLUME MEASURING IN THE KITCHEN (approximate)
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Quick
Tip: "Wooden"
spoons
carry many germs. After you wash and dry them, place in the
microwave for 15-20 (maximum) seconds, no germs will survive.
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It
is the easiest of grains to digest, making it a good choice for
those with food allergies. |
Bay leaves (also called Laurel leaves) come whole and in ground powder. The leaves can be removed from the dish before serving. The powder is a useful ingredient in some seasoning mixtures and can be used in place of leaves where this is preferable. Bay is used in soups, chowders, sauces, marinades, fish and shellfish dishes, pickling, tomato juice, custard sauce, French dressing, in water when cooking vegetables, pot roast, stews and a variety of meats. Measuring:
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Quick Tip: Where to place the flatware
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Quick Tip: For less wilt and browning to your head of lettuce, cut out the heart (about 3" deep) and rinse out hole and entire head with water, shake, set down with the heart hole down, shake and let it drain for a few minutes and wrap in a cloth dish towel, and put in refrigerator hydrator. You will be amazed at the continued freshness. |
Quick
Health Tip: Eating
margarine
(hydrogenated)
can increase heart
disease in
Women by 53% over eating the same amount of butter, according to
a recent Harvard Medical study. Also, consider that the
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Basil is a great companion herb with parsley, rosemary, oregano, sage, thyme and saffron. It is a staple ingredient in spaghetti sauce and on pizza. Basil is popular with fish, mushroom dishes, soups, stews, meat loaf, lobster, shrimp, veal, lamb, salad dressings, eggplant, potatoes, carrots, spinach, peas, chicken, egg and rice dishes. Basil is also a good garnish added to the top of your soup or sprinkled on top of your favorite tomato sauce.
The ancient Greeks called Basil the "Herb of Kings". It is also called Sweet Basil since it imparts a certain sweetness when used in food. It is staple of much Italian cooking. Basil is a good companion with many foods which makes it an important herb to keep on hand. It is a favorite in tomato recipes. |
Ten
reasons to have oats for breakfast So you still think breakfast is a waste of time. Then read on. Here are 10 reasons that will convince you to get up a few minutes earlier for a hearty bowl of oats:
H. Perold Sources: Creed, S. 2002. Let food be your medicine: Claremont: Anderson Publishing |
While
cooking and a pan of food catches fire, using a 'Pot Holder',
carefully slide a lid over it and turn off the burner. Keep the
lid in place until cool! |
KIDS And VEGETABLESA
tip on the common struggle that most moms face: enticing their
children to eat vegetables. Most children will turn up their nose
at the site of anything green. A few ideas are presented below,
perhaps this will help yours to eat their veggies. |
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EMERGENCY SUBSTITUTIONS 1
clove garlic = 1/8 tsp garlic powder
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" More Quick Tip Suggested Recipes" |
Dill is favored in the kitchen for its leaves and seeds. The leaves and seeds have a similar flavor that varies in intensity so the two can be used interchangeably if necessary. Dill seeds and leaves (weed) are often seen in jars of dill pickles but dill has many other uses as well. Measuring:
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Quick Tip! Don't salt meat before you cook it. For a juicier steak, salt it on the cooked side after you turn it, and again on the second side before serving. |
Calorie Cutter Tip: Boost your fiber intake. Studies have shown that it may reduce the calories your body absorbs from food. Women and men who doubled their fiber consumption absorbed 90 and 130 fewer calories a day, respectively. Note: One should increase their fiber consumption gradually. |
STEEL CUT
OATS FOR BREAKFAST Combine the milk and half of the buttermilk with the oatmeal. Stir gently to combine and cook for an additional 10 minutes. Spoon into a serving bowl and top with remaining buttermilk, brown sugar, and cinnamon. |
Stain Tip: The next time you get berry stains on your hands, simply apply some vinegar on a sponge or soft towel, wipe the area and the stains will disappear. |
Food SafetyOverviewAvoiding foods that are contaminated with harmful bacteria, viruses, parasites, toxins, and chemical and physical contaminants are vital for healthful eating. The signs and symptoms of food borne illness range from gastrointestinal symptoms, such as upset stomach, diarrhea, fever, vomiting, abdominal cramps, and dehydration, to more severe systemic illness, such as paralysis and meningitis. It is estimated that every year about 76 million people in the United States become ill from pathogens in food; of these, about 5,000 die. Consumers can take simple measures to reduce their risk of food borne illness, especially in the home. HANDLE WITH CARE WHILE AT THE GROCERY STORE, KEEP RAW MEATS IN DISPOSABLE BAG, SEPARATED FROM OTHER FOODS. THIS CAN REDUCE THE CHANCE OF A CONTAMINATED PACKAGE COMING INTO CONTACT WITH OTHER FOODS, ESPECIALLY UNCOOKED FOODS THAT ARE CONSUMED RAW, SUCH AS FRUITS AND SALADS.
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-BREADS
AND PASTAS-
(The
starches shown are approximates, depending upon the manufacture)
FOOD White
bread |
SERVINGS 1
slice |
CALORIES 65
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FAT 0.75 |
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"Quick Tip's Suggested Desserts"
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-FAST
FOODS-
FOOD Hot
dog with bun (regular size) |
SERVING 1
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CALORIES 300
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FAT |
Tuna Tip: Add a dash of any Herb Flavored Vinegar when making Tuna Salad. |
USDA
Choice: Choice grade
beef has less marbling than Prime, but is of very high quality.
Choice roasts and steaks from the loin and rib will be very
tender, juicy, and flavorful and are, like Prime, suited to
dry-heat cooking. Many of the less tender cuts, such as those
from the rump, round, and blade chuck, can also be cooked with
dry heat. Buying LambLamb is produced from animals less than a year old. Since the quality of lamb varies according to the age of the animal, it is advisable to buy lamb that has been USDA-graded. USDA Prime: Prime grade lamb is very high in tenderness, juiciness, and flavor. It has moderate marbling, which enhances both flavor and juiciness. Prime chops and roasts are excellent for dry-heat cooking (broiling and roasting). USDA Choice: Choice grade lamb has slightly less marbling than Prime, but still is of very high quality. Choice chops and roasts also are very tender, juicy, and flavorful and suited to dry-heat cooking. Lower grades of lamb and mutton (USDA Good, Utility, and Cull) are seldom marked with the grade if sold at retail. Most cuts of USDA Prime and Choice lamb -- including shoulder cuts -- are tender and can be oven roasted, broiled, or pan broiled. A leg of lamb graded Choice or Prime, for example, is delectable when oven roasted. The less tender cuts -- the breast, riblets, neck, and shank -- can be braised slowly to make excellent (and tender) lamb dishes. Meat from older sheep is called yearling mutton or mutton and, if it is graded, these words will be stamped on the meat along with the shield-shaped grade mark. Grades for yearling mutton and mutton are the same as for lamb, except that mutton does not qualify for the Prime grade and the Cull grade applies only to mutton. Buying PorkLike lamb, pork is generally produced from young animals and is, therefore, less variable in tenderness than beef. However, there is another reason why pork is less variable. Producers have responded to consumer demand by actually changing their feeding and management programs. They've even changed the genetic makeup of their breeding stock to consistently produce leaner carcasses. Also, most visible fat is trimmed off at the processing plant. Because of these changes, today's fresh pork products have considerably less fat than they did just a decade ago. Because of this consistency, USDA grades for pork reflect only two levels of quality -- Acceptable and Unacceptable. Acceptable quality pork is also graded for yield, i.e., the yield ratio of lean to waste. Unacceptable quality pork -- which includes meat that is soft and watery -- is graded U.S. Utility. In buying pork, look for cuts with a relatively small amount of fat over the outside and with meat that is firm and grayish pink color. For best flavor and tenderness, meat should have a small amount of marbling. The Versatility of PorkPork's consistency makes it suitable for a variety of cooking styles. However, like beef and lamb, the cut affects the cooking method. Following are some of the more popular pork cuts and suggested methods of cooking: Pork chops come in a variety of cuts -- center loin, rib chops, sirloin chops, boneless or bone-in. They can be prepared by pan broiling, grilling, baking, braising, or sautéing. Thin chops (1/4 - 3/8 inch) are best sautéed. Boneless chops cook more quickly than bone-in chops. Ribs are available as spareribs, back ribs, and country-style ribs. Spareribs come from the belly portion, while back ribs and country-style ribs come from the loin. All three styles can be braised or roasted in the oven or on the barbecue grill. Slow cooking yields the most tender and flavorful results. Tenderloins are considered to be the most tender and tasty cut of pork. Extremely lean, tenderloins can be roasted whole, cut into cubes for kabobs or into strips for stir-fry, and sliced for scaloppine or medallions. Storing MeatProperly wrapped meat cuts, frozen at 0 °F, or lower, will maintain their quality for several months. This varies, however, with the kind of meat. The following table shows a range within which you can store meat with reasonable expectation that it will maintain its quality. Meats can be kept safely frozen for longer periods than indicated, but they are apt to lose quality.
USE dedicated cutting boards. That means one for raw meat, and another for fruits and vegtables.
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PEPPERS
ARE: |
PEPP
ANCHO:
(dried) |
You don't have to risk alienating friends, family by dosing yourself with raw garlic. Aging garlic in vinegar or wine can drastically reduce the odor problem associated with garlic in the raw; and boiling or roasting it can make it sweet. You can use fresh garlic if it dries up to quickly for you just peel it and put it into a zip lock and put it in the freezer, or it comes in powdered form, chopped, minced, granulated or blended with salt. Powdered garlic is handy for many recipes and saves some peeling and chopping time. With: Tomato dishes, soups, dips, sauces, butters, gravies, salads, salad dressing, dill pickles, meats, poultry, fish, cheese dishes, stews, marinades, garlic bread and vegetables. |
Cultivated White and Brown MushroomsMushrooms are unique among the other fruit and vegetables. They can be grown in totally controlled conditions, not dependent on seasons, thus, are available all year round.
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VINEGAR
(Sour
Wine)
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NATURAL FOODS THAT KEEP YOU HEALTHY Almonds
- fight heart disease |
Saute' |
Click
below for
Salad Tip: When making your dinner salad, add pieces of fruit.Very healthful and delightfully delicious. |
Quick
Tip! Never
use butter to cook pancakes, |
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