With all the cookie baking happening this time of year, I thought you might be interested in these tidbits of information that I’ve gleaned that might help you solve some of your baking glitches! Continue reading Baking Glitches
The October 2015 FOOD NETWORK MAGAZINE had some interesting trivia in their “What’s Your Pumpkin IQ?” pages 31 – 36. Here is a sampling of some of the questions. I’ll give you the correct answer instead of the multiple choice ones they had. Here’s FOOD NETWORK MAGAZINE’s questions (and answers): Continue reading What’s Your Pumpkin IQ?
“Sugar serves as a preserving agent, contributes flavor, and aids in gelling. Cane and beet sugar are the usual sources of sugar for jelly or jam. Corn syrup and honey may be used to replace part of the sugar in recipes, but too much will mask the fruit flavor and alter the gel structure. Use tested recipes for replacing sugar with honey and corn syrup. Do not try to reduce the amount of sugar in traditional recipes. Too little sugar prevents gelling and may allow yeasts and molds to grow.” Continue reading Can Jam Or Jelly Be Made With Honey?
Nowadays, the focus to packing lunches seems to be either on (a) prepackaged items or (b) perhaps something high in protein to keep the students alert and energized for the rest of the day. Continue reading High Protein Foods
If the rain truly stops and the sun decides to stay out, you may be thinking about finally getting out your grill, summer serving trays, and cooking utensils. According to the Cleaning Institute home page, the answer as to whether you should clean or disinfect those items and what the difference between the two is: Continue reading SUMMER SANITIZATION: Getting Grill Ready