Let's Go To School-Cooking School Lessons On Leftovers
Edith M. Shapcott, nutritionist, outlines practical remnants ideas for cooks. She covers repurposing leftover poultry with oysters in white sauce, dice turkey with ham in a seasoned white sauce in casseroles, and using diced vegetables with a Hollandaise based sauce. Tips include reviving stale cake with sauces or fruit, whipping egg whites with marmalade for a custard under cake, and clever uses for crackers and bacon in meals.
Properly handling hot bakery items for quality
When hot bread buns or cake leave the ovens buy more than usual. Unwrap purchases at home and let them cool before packing. Cooling prevents softened crust and spoiled flavor. After cooling wrap the bakery goods in waxed paper.
Planked Ham Dinner With Savory Sides
A winter dinner centers on planked ham served with stuffed onions glazed sweet potatoes grilled tomatoes and buttered cauliflower. The offering provides a hearty alternative to holiday turkey, noted as a welcome main course for colder seasons.
Breaded meats add novelty in classic dishes across cuisines
A feature on breading as a method to enrich meat dishes with cracker crumb coatings. It describes French techniques for chops and venison schnitzel, versatile uses for beef patties and liver, and pairing ideas with sauces and garnishes. Also mentions casolet and hot potato salad preparations.
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