Cooking recipes

Every now and then, I get another comment or request on the post I did about Home and Freezer Digest back in November 2009.  Home and Freezer Digest was one of the few cooking magazines available in the early 1980s and I did have many copies and, indeed, had the binders for them as well.  However, pre-blog I gave them away to a charity shop keeping only the December 1988 copy and three of the special books that I purchased from them.



Only the 100 Best Apple Recipes seems to have a publication date, which was 1981, so Im assuming that, as it was 75p, it came first, followed by Christmas from the Freezer at £1 and finally, at the huge price of £1.95, The Complete Freezeaway Christmas Cookbook.

Occasionally I do still cook from these books and have some real favourites in the Apple book.  It seems that I am not the only one with affection for these magazines as, every now and then, I get another comment on the 2009 post from someone who used to collect the magazines, seeking a particular recipe.  This month I had a request for Princess Pudding, sadly I was unable to help, but yesterday I had a request from Clare in Canada, for the mincemeat recipe from Christmas from the Freezer and I am pleased to be able to oblige:

Mincemeat

Makes about 5lb (2.25kg)

1 1/2 lb (675g cooking apples
1lb (450g) seedless raisins
8oz (225g) currants
6oz (150g) sultanas
2oz (50g) mixed peel, chopped
8oz (225g) shredded suet
10oz (275g) soft brown sugar
1 lemon, grated rind and juice
1/2 tsp mixed spice
4 tbsp brandy

1. Peel, core and slice apples.  Cook genlty without water, stirring to pulp them.  Cool.
2. Add dried fruits to all other ingredients, then stir in apple.  Mix well.
3. Put into rigid containers. Keep 3-4 days in fridge to mature.

To serve now: as required
To freeze: seal and label.  Use within 3 months.
To serve from freezer: thaw overnight at room temperature.

Anyone who is seeking copies of Home and Freezer Digest would be advised to have a look on Ebay as there always seem to be a few copies of both the magazines and the little books available at pretty reasonable prices.

Food is necessary for survival. But eating should be much more than merely a means of survival. Cooking great food can be even more rewarding than eating good food. The following tips will help you improve your cooking abilities.

When preparing mashed potatoes, mix the potatoes using hot, non-boiling water prior to mashing them. Using hot milk instead of cold milk will make your potatoes mash up light, fluffy and smooth. No one wants to eat mashed potatoes that are lumpy and bland.

There are a few things you need to know if you are considering cooking with skewers. If you are using metal skewers, stick to twisted or square designs, as this can grasp food more effectively.

Partially chill meat so it becomes easier to slice into thin strips. This technique for thin cut meat is ideal for specific types of recipes, especially Asian cuisine. Using partially frozen meats, your slicing can be cleaner due to the fibers not stretching and tearing as easy. After slicing the meat, allow it to completely thaw to ensure that it cooks evenly.

Make sure you rinse onions that have been diced and blot them when you are preparing salsa that will not be used in 20 minutes. Onions from the store have gas that smells like sulfur. This unappetizing gas by-product can ruin the taste of your salsa. Once the onions are rinsed and dried, the gas is gone.

There is not just one kind of potato, and each kind works best in different recipes. You can make potato salad with waxy potatoes, but you should use a different kind for fries or mashed potatoes. When cooking those foods, try using fluffier potatoes, including Russets.

When you are cooking, wash the dishes as you go along. Fill half your sink with hot water and dishwashing liquid and the other half with rinse water. Utensils and mixing bowls can wash up quickly, and you will have them ready to use again as you prepare additional courses of the meal.

You may have heard master chefs on TV say, "Let the meat rest before serving it." It is often overlooked, but it makes a difference when you let the food sit and allow the flavors to be absorbed. If you are hungry or in a hurry, you will be tempted to eat the very moment your meal is ready. Unfortunately, this may cause you to miss the full effect. Instead, allow the meal to cool and rest for a few minutes.

To help your cooking go smoothly, you should take the time to prepare the ingredients you will need before hand. By getting ready in advance, you will never be left without an ingredient half way through. It takes the same amount of time setting up the ingredients beforehand rather than doing it along the way, and it keeps the headaches away.

Learning how to cook, as well as having fun cooking, can be as wonderful as eating. These fabulous tips will broaden your cooking knowledge and help you tap into your creativity as you cook. Your cooking skill will improve, and everyone will want you to bring your meals and treats with you, everywhere you go.