Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

- For fresh flavor in orange juice add the juice of one lemon.
- Tenderize pot roast or stewing meat by using two cups of
hot tea as a cooking liquid.
- When making roux for a recipe, make extra and keep in
the refrigerator for future use.
- Chefs pound meat not to tenderize the meat, but to help
even the meat so it cooks evenly.
- To remove egg shells from a batter, use the remaining shell
to attract the piece.
- Chilled cookie dough cooks better than room temperature dough.
- If an egg is accidentally dropped on the floor, sprinkle it heavily
with salt for easy clean up.
- For Safety's sake: Clams, mussels and oysters should not be eaten
if their shells remain closed after cooking. Fresh seafood should
be eaten within three days of purchase.
- Check the accuracy of your meat thermometer by submerging several
inches of the wand into boiling water. It should register 212F.
- Never waste money on "cooking" sherry. It's salted. Always buy
the wines you cook with as carefully as you buy the wines you drink.
- Wine corks contain tannin. Drop one into a pot of stew to
tenderize the meat.
- Always start with cold tap water when cooking. It has fewer
mineral deposits than hot water.
*SALADS* 182

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