84-Lancaster Farming, Saturday, September 4, 1993
Have You
Heard?
Simple Steps To Becoming
Food And Kitchen Literate
Good cooking starts with good
tools: your head, hands and
yes, your eyes, ears, nose and
palate, too! The more involved
your senses are, the more aware
you are and the better cook you
will become. For example, watch
ing and listening to butter sizzle in
the pan can tell you when the pan
is hot enough to add vegetables to
saute. The aroma and color of
sauteed onions will tell you when
they are mellowed from sauteing.
Leant to use all of your senses.
Get back to the basics with
simple equipment: a good chefs
knife, a simple cutting board, a
heavy 10- to 12-inch fry pan with
a lid and a good saucepan with a
lid will serve you for a lifetime.
Learn some basic cooking tech
niques that will serve you well
without the latest in high-tech
kitchen equipment. Chopping,
sauteing, marinating, omelet
making, and roasting will enable
you to create a multitude of meals
from fresh ingredients.
Anytime you plan a menu, think
about the food components and
the possible part they can play in
another menu. Fresh green beans
in season are great tonight, cooked
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f
By Doris Thomas
Lancaster Extension
Home Economist
fresh; tomorrow they re-appear
cold as pan of a main-course salad
or perhaps chopped into a heady
soup or stew. Think beyond
tonight’s meal; when preparing a
roast, plan how to serve leftovers.
Your roast can be sliced and
heated in barbecue sauce on buns;
julienned for a chef’s salad or
cubed and stirred into a hot dish
like fried rice. If cubing pork loin
for grilled kabobs, think about
grilling some extra for a goulash
later in the week. Do you need
some chopped onion for tonight
and later in the week? Do enough
for both...right now.
The freezer can be full of
dividends for future meals or a
graveyard of forgotten, ill-planned
meals. Label names and dates cm
all leftovers going into the freezer.
Keep a list posted somewhere in
the kitchen so you know at a
glance what’s available. Many
cooked fqods are best when used
within three to four months of
being frozen.
The star of one meal can play
more than one role. That good
chili you stashed in the freezer
does not have to be served again
with crackers and carrot sticks on
the side. Spoon it into a pie pan,
top with combread batter for a
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tamale-like pie. Spoon over a hot
baked potato or a plate of spaghet
ti. Got the idea?
Be flexible. If you were plan
ning on serving fresh green beans,
but they don’t look so good at the
produce sections, select an alter
native how’s the zucchini this
week?
If you do not see what you want
at the supermarket, ask. Your
store manager wants you to shop
at his store and will gladly pack
age the one pork chop or chicken
breast that you want.
Take advantage of today’s
choices that abound in your local
supermarket. For example, many
A LESSON
WELL
LEARNED...
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modem produce sections offer
precut or small portions of the
fresh veggies you want You may
not want a whole head of caulif
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