Posts by Gail South

You can use 1 c all purpose flour mixed with 2 tsp baking powder and 1/4 tsp salt

Cut butter into 1-inch pieces and melt in heavy saucepan over low heat. Remove from heat and let stand 3 min. Skim froth and slowly pour butter into measuring cup, leaving milky solids in bottom of pan. Discard solids.

Bring butter to boil in small heavy saucepan over moderate heat. Once foam completely covers butter, reduce heat to very low. Continue to cook butter, stirring occasionally, until a thin crust begins to form on surface and milky white solids fall to bottom, about 8 min. Continue to cook butter, watching constantly and stirring occasionally…

Melt butter in saucepan over med-high. When it boils, reduce heat to medium, simmer until foamy. Continue cooking stirring occasionally and scraping bottom of pan, until foam subsides, butter turns golden brown with a nutty aroma, and milk solids separate into brown specks that sink to the bottom, 2-7 min (depending on the amount). Remove…

DO NOT STIR THAT BURNT STUFF UP FROM BOTTOM. Change pots and add 1/4 c sherry.

Best for home use is 7% salt (Kosher) (2/3 c per gallon of water). You can add 2/3 c brown sugar, wine, soy sauce, herbs and spices. With turkey, brine overnight, then remove and pat dry. Refrig uncovered for 6 hours or overnight. With pork, brine 2 days. Use eg. coriander seeds, juniper berries, peppercorns,…

In sauce pan, reduce very slowly (30-40 min) 1/3 c supermarket balsamic vinegar, 1 T sugar and 1 T port to 1/2 original volume. Drizzle over ice cream.

Mix dry ingredients in large bowl. Gradually add 1.25-1.5 c water to make stiff paste. The dough must not be sticky. Lift from bowl and knead 2 min. Roll out to 1/2″ thick. Plop onto a square of plastic wrap. Flour   3c  Baking Soda uses:

Take almost cooked bacon and arrange on broiled pan. Brush to with maple syrup and sprinkle w coarsely ground black pepper. Bake at 375 about 20 min until crisp and deep gold. Drain on paper towels.

Break off and discard stem of chokes. Bend outer leaves back until they snap off close to the base and remove several more layers of leaves in same manner until the pale inner leaves are reached. Trim bases and sides w stainless steel knife, cut through each artichoke 1.5 inches from the bottom, and rub…