Thursday, November 14, 2019

Simple And Useful Techniques, Advice For Cooking And Preparing Great Food | Time Honored Tips

Simple And Useful Techniques, Advice For Cooking And Preparing Great Food | Time Honored Tips

Simple And Useful Techniques, Advice For Cooking And Preparing Great Food | Time Honored Tips

The cook must remember it is not enough to have ascertained the ingredients and quantities requisite, but great care and attention must be paid to the manner of mixing them, and in watching their progress when mixed and submitted to the fire.

The management of the oven and the fire deserve attention, and cannot be regulated properly without practice and observation.

The art of seasoning is difficult and important.

Great judgment is required in blending the different spices or other condiments, so that a fine flavor is produced without the undue preponderance of either.

It is only in coarse cooking that the flavor of onions, pepper, garlic, nutmeg, and eschalot is permitted to prevail. As a general rule, salt should be used in moderation.

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Sugar is an improvement in nearly all soups, sauces, and gravies; also with stewed vegetables, but of course must be used with discretion.

Ketchups, Soy, Harvey’s sauce, etc are used too indiscriminately by inferior cooks; it is better to leave them to be added at table by those who approve of their flavor.

Any thing that is required to be warmed up a second time, should be set in a basin placed in a bain-marie, or saucepan, filled with boiling water, but which must not be allowed to boil; or the article will become hardened and the sauce dried up.

To remove every particle of fat from the gravies of stews, etc a piece of white blotting-paper should be laid on the surface, and the fat will adhere to it; this should be repeated two or three times.

It is important to keep saucepans well skimmed; the best prepared dish will be spoiled by neglect on this point.

The difference between good and bad cookery is particularly discernible in the preparation of force meats.

A common cook is satisfied if she chops or minces the ingredients and moistens them with an egg scarcely beaten, but this is a very crude and imperfect method; they should be pounded together in a mortar until not a lump or fibre is perceptible. Further directions will be given in the proper place, but this is a rule which must be strictly attended to by those who wish to attain any excellence in this branch of their art.

Eggs for force meats, and for every description of sweet dishes, should be thoroughly beaten, and for the finer kinds should be passed through a sieve.

A trustworthy zealous servant must keep in mind, that waste and extravagance are no proofs of skill. On the contrary, GOOD COOKERY is by no means expensive, as it makes the most of every thing, and furnishes out of simple and economical materials, dishes which are at once palatable and elegant.

Excerpt From –  The Jewish Manual Practical Information In Jewish And Modern Cookery With A Collection Of Valuable Recipes And Hints Relating To The Toilette By Judith Cohen Montefiore 

Are Mushrooms Clean Or Unclean Food | Kosher Diets

Are Mushrooms Clean Or Unclean Food | Kosher Diets 

Are Mushrooms Clean Or Unclean Food | Kosher Diets

Are Mushrooms Clean Or Unclean Food | Kosher Diets

Mushrooms are unclean foods and they are not suitable to be consumed as Kosher food.

"God also said, “Look, I have given you every seed-bearing plant on the surface of the entire earth and every tree whose fruit contains seed. This food will be for you, 30 for all the wildlife of the earth, for every bird of the sky, and for every creature that crawls on the earth — everything having the breath of life in it. I have given every green plant for food.” And it was so. 31 God saw all that He had made, and it was very good." Genesis 1:29-31

What makes Mushrooms unclean?

Mushrooms Are Seedless Organisms 

Mushrooms, unlike plants that produce visible seeds, reproduce through budding and scattering microscopic spores. It can be argued that spores are the mushroom’s seeds, just as man’s sperm is his seed, but microscopic spores are not plant-like visible seeds. Scripturetruthministries.

Mushrooms Are Parasites And Scavengers 

Mushrooms are parasitic saprophyte scavengers. Mushrooms obtain their nutrition from metabolizing energy from dead or living plants and trees. As parasites, mushrooms feed off living plants and trees. Scripturetruthministries

Chlorophyll Free Organisms 

Mushrooms are growing fungi organisms with no chlorophyll, flowers, or leaves. Fungi get their nourishment from dead or living organic matter. Mushrooms are not chlorophyll-pigmented green vegetation herbs. Green herbs receive their life-sustaining energy by photosynthesizing energy from carbon dioxide, sunlight, and water. Scripturetruthministries

Are Mushrooms Clean Or Unclean Food | Kosher Diets
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Mushrooms Are Fungi 

Blight and mildew, like mushrooms, are fungi. When the nation of Israel rebelled against God, He cursed their crops with blight and mildew fungi. Blight and mildew are fungi plant diseases. Fungi are referred to as a curse in Scripture, not a blessing. Scripturetruthministries

Many Inedible Varieties 

There are many inedible and poisonous species of mushrooms. People often get sick by having a negative digestive reaction after eating ‘edible’ mushrooms. Some people are highly allergic to all types of ‘edible’ mushrooms as well as all other types of fungi. Scripturetruthministries

Poisonous and Toxic Properties 

Mushroom poisoning (also known as mycetism or mycetismus) refers to the harmful effects from the ingesting of toxic substances present in mushrooms. Symptoms can vary from slight stomach discomfort to death. Scripturetruthministries

Mushrooms are not vegetables

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Decalcomania | Decal | Transferring Designs To Wood

Decalcomania | Decal | Transferring Designs To Wood 

Decalcomania | Decal | Transferring Designs To Wood

Dissolve some salt in soft water, float your engraving on the surface—picture side uppermost—and let it remain about an hour.

The screen, box or table on which you wish to transfer the design should be of bird’s-eye maple or other light-colored hardwood, varnished with the best copal or transfer varnish.

Take the picture from the water, dry a little between blotters, place the engraving—picture side downwards—on the varnished wood and smooth it nicely.

If the picture entirely covers the wood after the margin has been cut off so that no varnish is exposed, lay over it a thin board, on which place a heavy weight, and leave it for twenty-four hours.

If you wish but a small picture in the center of the surface of the wood, apply the varnish only to a space the size of the picture.

Dip your finger in the solution of salt and water and commence rubbing off the paper; the nearer you come to the engraving the more careful you must be, as a hole in it will spoil your work.

Rub slowly and patiently until you have taken off every bit of the paper and left only the black lines and touches of your picture on the wood, in an inverted direction. Finish up with two or three coats of copal varnish.

Excerpt From The Ladies Book Of Useful Information