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Gourmet TipsRead these 574 Gourmet Tips in 21 categories ranging from Answer User Questions to Yields/Substitutions/Charts. Each tip is approved by our Editors and created by expert writers so great we call them Gurus. LifeTips is the place to go when you need to know about Gourmet tips and hundreds of other topics. Become a Guru or Become an Advertiser. Keeping Avocado Flesh FreshThe best way to keep an avocado from spoiling once you cut into the meat is to sprinkle it with lime or lemon juice or even vinegar. Also, wrap the avocado slices tightly in plastic wrap before storing in the refrigerator to keep oxygen from the air from browning the flesh. If you have the capability to vacuum seal, this will keep the avocado slices even fresher. When Are Raw Oysters Not SafeThere's been an old myth around that it's only safe to eat raw oysters in the months that contain a letter "R," which means you shouldn't consumer oysters in the months May through August. According to the website safeoysters.org sponsored by the National Sea Grant, this is actually part truth. Some naturally occurring marine bacteria such as vibrio vulnificus are higher in warmer months, and while the bacteria may still be present in the cooler months, it is usually at lower levels. However, not everyone is susceptible to infection by this bacteria and many people are fine eating oysters year round. If you know you have certain health conditions, you shouldn't eat raw oysters at any time. It is a good idea to check with your doctor before eating any raw shellfish. Dry vs. Cooked PastaOne cup of uncooked pasta will yield 2-2 1/4 cups when cooked. A 1 lb. box of pasta contains 4 cups of uncooked pasta, and so 8-9 cups when cooked. jobs by
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Mariano's Fresh Market - Hoffman Estates, IL - 14 days ago
deli showcases the area?s finest meats, cheese from around the world, and gourmet prepared meals. As a bakery/deli team member, you will present to customers a...
Egg Size Equivalents3 1/2 medium eggs equal 3 large eggs. The reasoning behind this is: A large egg without the shell weighs 1 2/3 ounces, and a medium egg weighs 1.45 ounces. Also, a small egg weighs 1 1/4 ounces. Knowing the weights of the various sizes of eggs, will help you whevever you don't have the size egg a recipe calls for. About 75% of an egg's weight is water, while the rest is equal parts of protein and fat. Amuse-boucheThe culinary term referring to a small portion of food served before a meal is "amuse-bouche." This term first showed up in August Escoffier's Le Guide Culinaire and are believed to be a pre-cursor to what are now known as appetizers. The word comes from "amuse" and the purpose of the food is to appeal to the diner and supply amusement. Drying ApricotsIn preparation for drying apricots, cut the fruit in half and take out the pits. If you want to sweeten the apricots by pre-treating them, you definitely can, though it is not necessary. For pre-treating, you have many options. The most common ways to pre-treat apricots is either with sulfur or with a syrup solution (1 cup sugar, 1 cup light corn syrup, 2 cups water). Be aware that many asthmatics are allergic to sulfur. |
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