The Salina Journal from Salina, Kansas on May 27, 1998 · Page 13
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The Salina Journal from Salina, Kansas · Page 13

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Salina, Kansas
Issue Date:
Wednesday, May 27, 1998
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Page 13
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THE SALfMfeuRNAL Fi MONEY/C4 CLASSIFIED / C5 c T COOKING FROM A TO Z Whisking is key to angel food cake By ANNETTE GOOCH Universal Press Syndicate Cole Publishing Group With careful whisking, starting at the foamy "suds" stage, egg whites will achieve their greatest possible volume and yield a llghter-than-air cake fit for angels. What makes angel food cake so appealing to a cake-lover who's watching dietary fat intake is that it contains no butter, oil or egg yolks. The secret ingredient is egg whites. At only 16 calories, an egg white has zero fat but more than half the total protein of a whole egg. Still, for a cake to qualify as angel food, the whites must be properly beaten and the other ingredients carefully folded into them. The process involves first beating the whites to the foamy stage, when white "suds" start to form. At this point, salt and also cream of tartar (a stabilizing ingredient) can be added, if called for. The whites are then beaten to the soft peak' stage: The fcjam becomes thicker, whiter and finer, and forms droopy, moist peaks. At this point, sugar and flour are carefully folded in. Angel food cake isn't difficult to make, but the beating and folding do demand a quick, gentle hand with a whisk and spatula, and the cook's full attention. The reward is a clear conscience and a tall, white cake of ethereally light texture. Tips for success • Eggs separate most easily when they're cold but should warm to room temperature before beating. • Use an egg separator, an inexpensive kitchen gadget available at supermarkets or kitchenware stores, to separate whites and yolks. Work carefully: Even a speck of yolk in the whites will interfere with proper beating. Never use eggshells, which may be contaminated with salmonella bacteria, for separating eggs. • Egg whites reach their greatest volume when beaten in a copper or stainless steel bowl with a balloon whisk or whip attachment of an electric mixer. Bowl and whisk must be grease-free. Fat-free and delicately flavored, this cake is virtuous and good- tasting, and also makes fine French toast. Can't use 14 yolks right away? Then cover them with water and store in an airtight container in the refrigerator; use within two or three, days. Or, for each cup of yolks, stir in % teaspoon salt (for use in savory dishes) or 1% teaspoons sugar (for use in sweet dishes); place in several storage containers, label and freeze for up to a month. Angel food cake 1 % cups sifted cake flour 1 % cups sugar 14 egg whites (from large eggs) Pinch of salt 1 teaspoon cream of tartar (optional) 2 teaspoons vanilla extract '/2 teaspoon almond extract 1 teaspoon fresh lemon juice 1. Preheat oven to 300 degrees. Sift flour again into dry mixing bowl. Sift sugar into a separate bowl and set both aside. 2. In a clean copper or stainless T GIFT GIVING Kitchen basics are great gifts Here are gift ideas for the new graduate or soon-to-be married beginning cook By DEBBIE MOOSE Scripps Howard News Service G raduates and the soon-to-be married have three things in common: They're usually building households from scratch; lots of people want to buy them gifts to help them accomplish this nest-feathering; and all this activity takes place in greatest abundance in the spring. With the gifting season here, get back to basics. Instead of funky frills from an overpriced hyphenated kitchen store, look instead to the basics — tools that cooking beginners can use to prepare Zsimple meals. ^%£*Here are suggestions for novice cooks. Most won't empty your HJocketbook either. CTV '-en**'' >Pots and pans *^ A 9- by 13- by 2-inch baking pan is the universal pan — you can •"^rrfake anything in it, from baked macaroni and cheese to oatmeal cookie bars. Get a wire rack to fit, and you can roast a small chick- -e'n or cut of beef in it. Buy a heat-proof glass dish and you can microwave in it. Stick a sail on it and you can cruise to Bermuda. Well, you get the point. It's not a sexy gift, but newbies who do the least little bit of cooking and don't have one will soon be buying this dish. Get 1 V4- and 2-quart saucepans with lids; add a Dutch oven with lid for making soups or chilies. Make sure the pans have heavy bottoms so food won't burn. Nothing is more irritating when just learning to cook than thin pots you have to watch every minute. An electric wok with nonstick coating makes Asian-cooking traditionalists cringe but can't be beat for easy, quick low-fat cooking. A stir-fry dinner with a minimum of oil is minutes away. A 10-inch nonstick frying pan (regular or electric) with a lid is a good alternative. Again, look for heavy materials; avoid pans with thin bottoms. Throw in some nylon or plastic spatulas that won't chip the nonstick coating. Slow-cookers are coming back, and with good reason: they make dinner, so you don't have to. These are not major basics, but they're so good for newbies that they're worth mentioning. Get the kind with a crockery insert that lifts out for easier cleaning. See GIFTS, Page C2 Scripps Howard News Service Useful items for the kitchen make great gifts for recent graduates and newlyweds who are preparing to set up house. steel bowl, beat egg whites to soft peaks; add salt when whites are just foamy (if using stainless steel bowl, also add cream of tartar at this point; none is needed with a copper bowl). Gently fold in sugar with a rubber spatula; fold in flour in two batches. Do not overmix. 3. Add vanilla and almond extracts and lemon juice. When all ingredients are incorporated, pour batter into an ungreased 10- inch tube pan and smooth top. 4. Bake until cake is a pale and creamy brown color, top springs back when gently pressed with finger, and a wooden skewer inserted in center comes out clean (about 1 hour). Cool upside down, inverting pan over the neck of a tall bottle. 5. To serve, gently remove from pan, releasing sides with a knife. When cool, cut cake with a serrated knife or break into pieces with two forks to avoid compressing cake. Serve with chocolate sauce or crushed fruit. Serves 10 to 12. BRIEFLY Study: Peanuts protect against heart disease Don't feel too bad about pack- ' ing peanut butter and jelly in your kids' lunches each day. Researchers at Pennsylvania State University recently found diets high in peanuts plus peanut but- :. ter or peanut oil are as effective ; as diets high in olive oil in pro- • tecting against heart disease. Diets high in peanut products, as a matter of fact, offer more heart disease protective benefits than very low fat diets. In the study, the peanut diets actually had small amounts of peanut products, but the peanut products were eaten daily — such as a little peanut butter added to toast in the morning, and a small serving of peanuts for an afternoon snack. Peanut oil was used to replace other oils in salads and entrees. New cookbook offers cool summer cooking The last thing most cooks want to do is sweat over a hot stove all summer. That's why a new cookbook, "Cool Kitchen," might be the book you reach for at supper time in the coming months. The book, published by William Morrow and written by Lauren Chattman, ($22/hardcover) offers easy treats and cool eats, including "Summer minestrone," "Cheddar and Apple sandwiches with Honey Mustard" and "Tuna, Cucumber and Radish Sandwiches with Ginger dressing." The recipes are elegant but easy — making summer cooking a little less of a chore. Low-fat cooking can be fun, cookbook shows Diets aren't supposed to be fun. They're supposed to be tiresome and irritating — serious matters for folks serious about losing weight. But a new cookbook attempts to change this way of thinking. "Looneyspoons," written by Janet and Greta Podleski, is subtitled, "Low-fat Food Made Fun" — and that's just what this book, published by Granet publishing for $19.95 paperback — is. How can you not have fun, with recipes called "The Leaning Tower of Pizza" and "Burger Alarm," " and "I'm a Sole Man"? r.: From Wire Service Reports ¥ KITCHEN HINTS Plastic bags help keep hands off grease Dear Heloise: Here is my baking tip: When I grease baking pans, I put a plastic bag over my hand, and when I'm done I turn the bag inside out md dispose of it. * i messy hands! -, P.V.B., Spring- Field, 111. Dear Heloise: For nonmessy graham- or soda- cracker crumbs, put the needed HELOISE number in a plas- King Features tic bag and seal, * squeezing out the air, and roll with a rolling pin. ftuick, clean and the bag is reusable. — Diane Myers, Houston, Texas Dear Heloise: This is for those handy folks who like to tackle their own wallpapering. I use a vegetable/dehydrator bin from an old refrigerator as my water tray to soak the cut pieces before hanging. The size is more than adequate, with room for both hands to maneuver the rolled paper. — Patricia Sweeney, Middlesex, N.J. Dear Heloise: I have solved the problem of bumper sticker removal by buying a piece of magnetized plastic I found at a small sign shop. You can buy it in any size, but I bought a 2-by-3-foot piece and it has lasted me a couple of years. I just attach any bumper sticker on it, then cut around the sticker. Since I'm very political and support many organizations, I can change the stickers, depending on the election, cause, etc. You can also place one sticker on top of another. These magnetized bumper stickers can then be pressed on your bumper in any fashion you choose. When you're through with one, just lift it off. No mess, no marks left on your car! You can also remove them when you wash your car. — Billie Hansen, Ventura, Calif. Dear Billie: This is a good option if you have a metal surface/bumper where you want the bumper sticker. — Heloise Dear Heloise: While planting seedlings, I searched for marker sticks to no avail. I used wooden clothespins with a metal spring. On the flat side I wrote the contents and information needed and clipped it to the rim of the pot. — Virginia Scamihorn, Terre Haute, Ind. Dear Heloise: My shoelaces always ended up with one end long and the other end short. Now I put a knot in the middle of my shoelaces before I finish threading them through the eyelets and I always have even ends to tie. — Bill Hoover, Lindale, Texas Dear Heloise: Due to the way my bathroom is built, the standard-sized shower curtains are a couple of inches too short to suit me. I use three sets of identical shower curtain rings, one set inside the other, which lengthens the shower curtains the right amount. — A Reader, St. Louis, Mo. Making OEAT Tips provided by SHERRIE MAHONEY Extension Agent • Family and Consumer Sciences \ ook one 10-ounce package frozen, chopped * broccoli according to package directions. Drain and set aside. Cook % cup elbow macaroni (or other shape) according to package directions to yield 1 cup cooked macaroni. Set aside. Heat one tablespoon oil in skillet. Add 2 tablespoons finely chopped onion and heat, stirring constantly just until onion is tender. Add cooked broccoli, cooked macaroni, 2 tablespoons Parmesan cheese, Va teaspoon salt, and 1 teaspoon dried parsley. Cook until heated through. Serve immediately. Serve with extra Parmesan cheese, if desired. SUGGESTIONS? CALL BECKY FITZGERALD, FOOD EDITOR, AT (785) 823-6363 OR 1-800-827-6363 OR E-MAIL AT sjbfitzgerald@saljournal.com

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