818-Lancastor Fanning. Saturday, February 21, 1998 Consuming Thoughts by Fay Strickler a enn State Extension Home Economist For Berks Co. As Lenton season approach es, you'll find many specials on finfish and shellfish at the supermarket. If you're looking for a new way to serve seafood, why not try steaming. Steaming offers one of the best preparation methods for accenting the natural tastes of seafood. The delicate textures and pure flavors are enhanced because the seafood cooks in its own liquid. Steaming fish and shellfish is easy. In poaching, food is cooked in liquid; in steaming, over liq uid. Any seafood can be steamed-fillets, steaks, dressed fish, and shellfish in the shell or shucked Fish and shellfish can be cooked over water alone or over liquid to which you've added seasonings such as wine and fresh herbs. Flavored liquid will impart a subtle taste. Seasoning the seafood itself will give a more distinct flavor. Steamed seafood needs little or no fat for cooking Shellfish m the shell can be steamed to preserve juices that blend with the cooking liquids to form a broth Try steaming clams over water, wine or fish stock to which >ou ve added herbs, butter and garlic When the clams are done, serve the liquid as a dripping sauce Do not, however, try this with oysters The shells can't be cleaned well enough to yield a potable broth. Lean fish such as flounder, grouper and snapper are generally better steamed than oily fish. A variety of steam ers is available, rang ing from electric to stove top to bamboo. Or you can improvise Use a collapsible veg etable steamer, colan der, roasting trivet or roasting pan with rack. Always oil the rack or steamer except when steaming unshucked shellfish. Be sure to use a pot large enough for steam to circulate Cooking in a brown-in bag is also a form of steaming. You can also use packets of aluminum foil. But do not use foil if the recipe contains any acidic ingre freely. And use a tight fitting lid. dients. , c j The amount of liquid needed A great way o s amse 00 f or steaming is determined by !S to arrange it is a shallow dish cookin | time . For most above the liquid. Use a low seafood> a | out an inch is flare-sided heatproof platter. If r ired- With a bamboo steam . Ta u raCk ’ SUpP ° rt er, use more. Pour the liquid to the dish with a tnvet or canning within an inch or two of the jar rings. steamer base. Seafood steamed in a dish start the cooking time when collects juices. The flavorings the li id begins to boil steam are not lost, but are more pro- ig visibl and food is laced over nounced. Use the juice in place it and covered . The H id should of sauce or as the base for one. bubb , e but not boi , For a basic steamed fish dish, Remember that fish contin . arrange four fillets or steak on U(J to cook in a covered t after platter. Pour a couple table- heat ig off Removed the spoons of dry white wine over seafood from the steam as soon them. Sprinkle with salt, freshly ag Rig done ground black pepper, minced green onion and minced fresh parsley. Set the platter over steam, cover and cook until the fish flakes easily with a fork, LONG DISTANCE PHONE SERVICE ONLY 6.9 cents a minute to 9.9. cents for all toll calls 24 hrs/day 7 days a week For business and residential 1+ and 800/888 calls Rates vary depending in which state you’re located •NO Prepayment • 18/6 second Increment Billing • Monthly Billing • Account Codes with individual • NO Access Codes billing for community phones Low Foreign Rates - Canada from 12.9 cents Pre-Paid Phone Cards only 15.9 cpm. NO surcharge. These rechargeable cards are activated and ready to use. Call anywhere in the world. Send $2 plus the amount of time. Use check or Visa, Master Card or Discover credit card to order as many cards as needed and to recharge. Tel-Com Phone Services 539 Hilltop Rd. Myerstown, Pa. 17067 For more information call 717-866-6520 or 800-779-7729 Part time or full time sales people wanted. inquire about the $50,000 annual income plan Customers cut your bill to zero with our referral plan about eight to ten minutes. An easy dinner for four. A Yunnan pot is popular for steaming. It s an unglazed clay or glazed ceramic bowl with a lid and a central chimney. Food is placed in the trough surround ing the chimney. The pot is set over a saucepan of steaming water. Steam rises up the chim ney, condenses on the lid and falls over the food in a light mist. Berks County 4-H Beef Club The first Berks County 4-H Beef Club meeting of the year was held Jan. 27 at 7:30 p.m. in the Berks County Ag Center. The election of the officers took place and are as follows: president, Kyle Zerbe; vice pres ident, Kelly Dietrich; secretary, Emilie Miller; treasurer, Ben Workshop Focuses On Women’s Challenges ANNADALE, N.J. - "Super women's nutritional needs to Nutrition For Women" will dis- f chi 1 e '' e aad maintain optimal cuss the nutrition challenges Super Nutrition for that women face. Many of the Women will be held on March chronic diseases women face are Hunterdon County Li rary, considered inevitable conse- R° uta 12 ’ and ° n Ma T rc > 31 ’ quences of aging. They don't North County Library, have to be. As women age, they Annandale. All programs begin have unique nutritional needs. a * 6:45 ' 9 P- m - and arafree of Participants will identify char 8 e - . F ° r information, call (908)788-1342. 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PA 540-828-0623 ,„, 0 717-463-2606 717-297-3972 Weist; news reporter, Kristy Dietrich, Lisa Phillips, and Jill Neiman; and social chairmen, Matt Manbeck and Kelly Phillips. Other business was the intro duction of teen leaders, the for mation of committees, and farm visit schedules. The next meet ing will be held Feb. 24 at 7:30 p.m. in the Ag Center. O
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