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Newspaper
Syracuse Herald Journal
Location
Syracuse, New York, United States of America
Date
Oct 30, 1989
Page
10
Practical guide favors microwave for fish vegetables grains and some sauces with steps to avoid drying out. Tips stress moist cooking and even heating plus a 650 to 2000 watt machine and full power settings. Includes a poached peach dessert with creme anglaise and raspberry sauce for four servings.
A kitchen test compares microwave and conventional methods across 25 recipes. Microwaves excel at speed and even cooking for items like cauliflower, hollandaise, swordfish, and quick stock, while several foods such as artichokes, butter cookies, pie crust, potatoes, risotto, shortbread, and yellow cake perform poorly. Conclude microwaves are faster but not universal.
Italy's white wine scene gains with Libaio from Ruffino, a Chardonnay Sauvignon blend. Priced around $8.50, the pale white pairs with seafood, chicken, and veal, challenging traditional Italian whites and boosting Tuscany’s Ruffino beyond Chianti. Amarone leads robust reds with aging potential, with top recent vintages listed.
A basic explanation of emulsions shows oil and vinegar can separate without a connecting substance. Emulsifiers unite incompatible liquids, enabling temporary or lasting mixtures. Mayonnaise, a common kitchen emulsion, uses egg yolk as the emulsifier and can be customized into various sauces and dressings.
A noisy copied recipe details making mayonnaise with two egg yolks and oil added drop by drop, using cider vinegar and terragon vinegar, plus dry mustard and cayenne. The steps describe whisking, maintaining stiffness, alternating vinegar and oil, and ends with a mustard dipping sauce variation.
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