Wednesday, January 12, 2011

Salty and Sweet

You know there is much more to salt than pairing well with pepper! Besides using it as a seasoning, it also comes in handy for a wide range of other uses.
~~Salt keeps egg proteins from bonding to each other, so add 1/8 tsp. of table salt for every 2 eggs just prior to scrambling yours for breakfast.

~~Adding salt to your coffee (1/8 tsp. to the grounds for every 72 oz pot) will reduce the bitterness.
~~Add salt to your cooking water. It not only seasons your green veggies but also helps them retain their bright color. When green veggies cook in unsalted water, some of the chlorophyll molecules lose their color-enhancing magnesium atoms; this causes vegetables to turn a dull shade of olive green. Salt stabilizes the chlorophyll and helps veggies stay greener. Use 1 ½ tsp. of salt for every quart of water.

(And as I said during the show ....there is your science lesson for today!).

Here are some quick dessert tips that I shared on the show today.

· Before baking a chocolate cake from a mix, add ½ c. boysenberry jam to batter. You can also dot white frosting with the jam for a pretty effect.
· For a special ice cream sundae: blend ¼ tsp. cinnamon and ¼ tsp. ground cloves into a 12 oz. jar of hot fudge topping
· Pour thin layer of Grape Nuts cereal on bottom of dessert bowls. Slowly add your favorite prepared pudding. Top with whipped topping. In 2 hours cereal will be crunchy, 6 hours or overnight-a little softer crust

Quick and tasty sweet treats for your family!

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