Copy Kat Cooking
Red Sauces
Using carrots and celery in the sauce for lasagna........Is this a boomer thing? Tomato sauce doesn't need carrots and celery in it, especially not for homemade lasagna. If you don't want to use processed sugar, just use a tiny hit of molasses to add sweetness. It'll add the sweetness, without ruining the sauce with needless extra veg. of course. the addition of sweetness from a vegetable is always better than a processed one. You can also steam/boil the carrots first so they dissolve in the sauce, so you aren't left with chunks of parsnips/carrots in your sauce.
Blending Tricks
To use a rubber spatula with your blender - When blending ingredients of a heavy consistency such as cheese dips and sandwich spreads it is necessary to use a rubber spatula to help the mixture get down to the blades. To use a spatula, turn motor off and unplug blender and remove cover. Move spatula UP and DOWN along sides of the container to the center. Cover and start blender. Repeat until complete.
To correct curdled mayonnaise - Empty contents from container, blend another egg and one forth cup of the liquefied or curdled mayonnaise until mixed. Remove feeder cap and pour remaining mayonnaise instead of oil into center of container. Use rubber spatula to blend oil in mixture.
To smooth gravy or white sauce - to correct lumpy mixture pour into a measuring cup and then put about 1/2 cup into blender container, cover and start processesing at whip speed. Remove feeder cap and with motor running gradually add remaining gravy or sauce. Continue to process until smooth.
To chop giblets for gravy - cook the giblets in water or broth, then cool to room temperature. Cut giblets into one inch pieces, put in blending container and cover with cooled cooking liquid. Cover container and process 2 cycles at GRIND. Process until giblets are chopped finely enough, may take two cycles.
To Make Butter - Using sweet or sour heavy cream, pour into blender container, cover and process at WHIP until butter forms. Pour into strainer to drain off liquid, then put butter into small bowl and press with a spatula to remove as much liquid as possible. Add salt while kneading butter. Try adding 1 table spoon of dried herbs (parsley, tarragon, savory, or a garlic clove) per cup of cream for delightful herb butter.
To grate lemon or orange peel, freeze thin strips of orange and lemon peels then process 1/2 cup at a time at BLEND.
To Grate Cheese - For best results while grading cheddar or swiss cheese be sure it is refrigerated cold. When blending cheeses for dips and spreads remove from fridge 30 minutes before use.
To grind poppy seed for filling, place 1/2 cup poppy seeds in mini blend container and process at GRIND until seeds are crushed and moist. Stop blender every 30 seconds to shake down seeds from the top of the container.
To grate fresh coconut - Set speed at liquefy, remove feeder cap: start motor and drop coconut pieces into revolving blades blades. After grating 1.5 cups empty blender and repeat process again.
To save cheddar or processed cheese which has become hard and dry after long storage in the fridge, cut into pieces and grate in blender container. Process at blend until finely grated, then use for casserole toppings in sauce, ect.
ALWAYS: Operate your unit on a hard flat service such as counter top or table.
NEVER: Operate unit on a tablecloth, plasic, paper, or other materials that may stop air flow to motor.
To correct curdled mayonnaise - Empty contents from container, blend another egg and one forth cup of the liquefied or curdled mayonnaise until mixed. Remove feeder cap and pour remaining mayonnaise instead of oil into center of container. Use rubber spatula to blend oil in mixture.
To smooth gravy or white sauce - to correct lumpy mixture pour into a measuring cup and then put about 1/2 cup into blender container, cover and start processesing at whip speed. Remove feeder cap and with motor running gradually add remaining gravy or sauce. Continue to process until smooth.
To chop giblets for gravy - cook the giblets in water or broth, then cool to room temperature. Cut giblets into one inch pieces, put in blending container and cover with cooled cooking liquid. Cover container and process 2 cycles at GRIND. Process until giblets are chopped finely enough, may take two cycles.
To Make Butter - Using sweet or sour heavy cream, pour into blender container, cover and process at WHIP until butter forms. Pour into strainer to drain off liquid, then put butter into small bowl and press with a spatula to remove as much liquid as possible. Add salt while kneading butter. Try adding 1 table spoon of dried herbs (parsley, tarragon, savory, or a garlic clove) per cup of cream for delightful herb butter.
To grate lemon or orange peel, freeze thin strips of orange and lemon peels then process 1/2 cup at a time at BLEND.
To Grate Cheese - For best results while grading cheddar or swiss cheese be sure it is refrigerated cold. When blending cheeses for dips and spreads remove from fridge 30 minutes before use.
To grind poppy seed for filling, place 1/2 cup poppy seeds in mini blend container and process at GRIND until seeds are crushed and moist. Stop blender every 30 seconds to shake down seeds from the top of the container.
To grate fresh coconut - Set speed at liquefy, remove feeder cap: start motor and drop coconut pieces into revolving blades blades. After grating 1.5 cups empty blender and repeat process again.
To save cheddar or processed cheese which has become hard and dry after long storage in the fridge, cut into pieces and grate in blender container. Process at blend until finely grated, then use for casserole toppings in sauce, ect.
ALWAYS: Operate your unit on a hard flat service such as counter top or table.
NEVER: Operate unit on a tablecloth, plasic, paper, or other materials that may stop air flow to motor.
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