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HELPFUL HINTS #1

 

SEASONING FOOD

Using salt and some seasonings in recipes in food is a personal preference.  While it is necessary to have a little salt in the food to pickup the flavors, some people require a ‘Salt Free” or “Low Salt” meal.  Sea Salt or Kosher salt is better to use in preparation of meals than common iodized salt.  Same goes for spices, some like less or more than others. 

 

ALLERGIC REACTION TO RECIPE INGREDIENTS

Some people are highly allergic to coconut or shell fish in any form!  Coconut is used as a base in many prepared foods.  It is always best to check with your guests before hand if they have any allergy that precludes any foods or ingredients. 

 

OVEN TEMPERATURES

All cooking and baking requires the oven to be known and close to that defined.  Ovens temperatures vary greatly!  It is best to know exactly what he variance is between the temperature dial and the actual by placing an oven thermometer in the oven when cooking or baking. 

 

WINE IN COOKING

Recipes for Foodies.com highly recommends a glass of your favorite wine close at hand in the food preparation area.  It makes the work go a lot easier and more fun!  >>>>

 

 

COOKING PASTA

When cooking pasta, put a bit of salt and milk in the water to be boiled.  It will help the water boil faster and helps separate some of the starch in the pasta. 

 

BURNED ON RESIDUE IN PANS

If pans have burned in after cooking, try to fill it with dish soap and water and heat pan to just below boiling.  It will break up the crusted on residue for easier cleaning when cooled.

 

 

 

SOME RECOMMENDATIONS

 

Lobster Newburg Main Course

 

New England Clam Chowder

 

Carl’s Barnside Stuffed Mushrooms

 

Carls' Nut-Meat Stuffed Shells

 

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                                                                        Contacts:  Miss Marian, CEF                        Mr. C,. MTF                          Helen Waite, Complaints

                                                                            Chief Executive Foodie                    Managing Testing Foodie        If you have complaints go to Helen Waite!

 

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