Method to store extra mushrooms

Method to store extra mushrooms

If we don't want to use the entire quantity at one go as mushrooms spoil very quickly?

Tips 1 :
Dryed them or pressure canned them but idk how to do that and when her house burned down we lost all her notes as she had passed a few months
before.

Tips2:
Keep the mushrooms in a paper bag
Clean them before we put them in a bag .Change the bag again if we have to

Tips 3 :
Mushrooms will keep a little bit longer if always kept in a brown paper bag or sack in the refrigerator.
Never keep mushrooms in plastic it makes them sweat.

Tips 4 :
freeze mushrooms in storage containers. and take out what we need at the time. I buy mushrooms
when the store marks them down then I freeze them into servings. or just freeze the whole bunch together.

Tips 5 :
when the mushrooms start to look a bit wisened squeeze them in cheese cloth add some finally chopped onion a bit of roasted garlic and freeze in mini ice cube trays. Pop them out into a freezer bag and either thaw a few at a time or make into a paste en-mass.

Cheese fondue meatballs

Cheese fondue meatballs

I made a recipe for meatballs with cheese fondue and salsa night
is charming. I feel that it is all in the metric system, but I'm not so good
conversions. This would also be great as finger food, not a party
using the fondue set. I did it with sweet chili sauce.

Cheese fondue meatballs
675gms minced lean ground beef
1 tablespoon finely chopped onion
½ cup fresh bread crumbs
Salt and pepper
110gms Kraft cheddar cheese (diced small)
1 tablespoon sweet chili sauce (or tomato paste)
1 tablespoon red wine vinegar
2 tablespoons honey
2 teaspoons dry mustard
1 tablespoon Worcestershire sauce
1/1/4 cups chicken broth
2 tablespoons flour
Juice of 1 orange

Mix meat, onion and breadcrumbs. Season meat with salt mixture
and pepper and divide into 30 balls. Flatten each ball and place
piece of cheese in the middle of the meat after the mold throughout the cheese sealed
and to include the cheese completely. Meatballs are easily fried in olive oil.

Make salsa, place the chili sauce (or tomato paste), red wine
vinegar, honey, mustard, Worcestershire sauce and broth in a saucepan
and simmer for 10 minutes.

Mix the flour gently with orange juice then add the sauce and
simmer for 1 minute, stirring constantly. Transfer to a warm fondue
pot.

Serve with meatballs.

This is a recipe and tips for fondue.
- Chocolate and Coconut Cream Fondue
- 1 (15 grams) can sweetened cream of coconut (like Coco Lopez)
- 12 oz Bittersweet (not unsweetened) or semisweet chocolate, finely
minced
- 1 / 4 cup whipping cream
- 1 / 4 teaspoon coconut extract

- Combine the coconut cream and 12 grams of unsweetened chocolate in heavy
large saucepan. Stir mixture over low heat until the chocolate melts
and the mixture is smooth. Add cream and extract. (Fondue can
prepared 8 hours ahead. Cover, store at room temperature. Stir over
low heat to rewarm before serving.)
- Transfer the mixture to fondue pot. Place candles or Canned Heat
burners. Serve with fruit for dipping.
- Yield: 8 servings

Chocolate Coconut Cream Fondue
1 (15 grams) can sweetened cream of coconut (like Coco Lopez)
12 oz Bittersweet (not unsweetened) or semisweet chocolate, finely chopped
1 / 4 cup whipping cream
1 / 4 teaspoon coconut extract

Combine sweetened coconut cream and 12 grams of chocolate in large heavy
pan. Stir mixture over low heat until chocolate is melted and mixture is
smooth. Add cream and extract. (Fondue can be prepared 8 hours
forward. Cover, store at room temperature. Stir over low heat to rewarm before
serving.)
Transfer mixture to fondue pot. Place the light or Canned Heat burner. Serve

with fruit for dipping.

Yield: 8 servings



Fondue Cooking Tips
• Addition of alcohol to fondues lowers the boiling point, such as cheese
proteins not COAGULATE, but was careful not to boil.
• Heat slowly cheese mixture to the cheese was not rubber.
• When multiplying fondue for large crowds, remember that there are fewer
surface to evaporate the liquid, so you do not need as much as twice

Fluid from the original recipe.
• cider, apple juice, or champagne can substitute white wine
in recipes for fondue.
• Use a good quality cheese, cheese fondue.
• Fresh herbs, roasted garlic, sautéed onion, tomato puree and mustard
all excellent condiment for cheese fondue.
• For the fondue is too thick, increase heat, add a little wine, and stir
sharply.
• For the fondue is too thin, combine 1 / 2 teaspoon with an equal volume
wine. Fondue Stir until thickened.
• bowls are best for fondue or hot fried oils, pottery, ceramics, whereas good
for cheese and chocolate.
• A crockpot can be used to keep hot cooked fondue.
• Wine and hot drinks black tea is recommended accompaniment to fondue. Some
diners claim that drinking water with the cheese fondue will freeze in
stomach, causing indigestion.
• fondue leftovers can be used as a complement to potatoes or vegetables.
Cold, cut and add the tortilla, frittata, or scrambled eggs.
If only a fondue is needed to decide whether
I use it for a dessert or appetizer thing.

If you use chocolate fondue that the need for new

strawberries, angel food cake into cubes, slices of banana or what companies to dip in chocolate.

If you make a snack, you should have a herb oil

cooking meat and have a variety of sauces for dipping sauce

of meat after browned (or the threat of cooked meat on

advance.)

As an example: Spear certain seafood like white flakes, easily cooked
in oil and dipped in Wasabi and soy sauce, or malt vinegar, or tartar
sauce.

Everything you use to determine whether the substance fondue cooking or

just passing through. Basically, give the customer an option.

PreparingFood By Applying Heat

PreparingFood By Applying Heat

Cooking is the process of preparing food by applying heat, selecting, measuring and combining of ingredients in an ordered procedure for producing safe and edible food. The process encompasses a vast range of methods, tools and combinations of ingredients to alter the flavor or digestibility of food. Factors affecting the final outcome include the variability of ingredients, ambient conditions, tools, and the skill of the individual doing the actual cooking.

The diversity of cooking worldwide is a reflection of the aesthetic, agricultural, economic, cultural, social and religious diversity throughout the nations, races, creeds and tribes across the globe.

Applying heat to a food usually, though not always, chemically transforms it, thus changing its flavor, texture, consistency, appearance, and nutritional properties. Methods of cooking that involve the boiling of liquid in a receptacle have been practised at least since the 10th millennium BC, with the introduction of pottery.[citation needed]

A person who cooks as a profession is called a chef.

Original Post in : http://en.wikipedia.org/wiki/Cooking