From our kitchen

Southern Living, Apr 2001 by Hurst, Andria Scott

Cooking Lessons From New Cooks

I talked with three new cooks about their experiences in the kitchen and found them to be a wealth of information.

Some things that most of us take for granted can present daily challenges to anyone who is just getting started.

Here's their advice for success in the kitchen.

* Read every recipe thoroughly before you shop.

* Make your grocery list while reading the recipes, checking amounts of ingredients. This way you won't buy two cans of something when you only need one or vice versa.

* Make sure that you have the necessary utensils for all of the recipes you've chosen. There is nothing worse than finding out too late that something must be grated, and you don't have a grater.

* Get to know your oven. Just because you set the dial to 3500 doesn't mean that's the internal temperature of the appliance. Calibrate it first using an oven thermometer.

* Set up spaces for storing produce. Remove everything from those produce plastic bags right away. Fill a basket on your countertop with potatoes, winter squash, rutabagas, and turnips. Be sure to put onions, shallots, and garlic in a different basket.

* Separate the produce to be refrigerated. If you have two crisper bins, use one for fruits and one for vegetables. By doing so, you'll know what you have and nothing gets buried and forgotten.

* Learn to do multiple tasks. While the stew simmers, prepare the salad dressing or set the table.

* Try flavored canned broths to enhance simple recipes.

Canned Beam.

Look at all the options of canned beans on the grocer's aisle. Not only are they healthy choices for instant side dishes, they're wonderful bases for appetizer spreads and dips.

Canned beans are soft and easy to mash or puree. Simply rinse the beans under cold water, and drain. Then mash beans with a fork or potato masher or give them a spin in the blender or food processor. Add flavored broth and herbs to taste.

Tips & Tidbits

* The coldest place in the refrigerator is the back part of the bottom shelf

* The hottest spots in the oven are in the back and the racks closest to the top and bottom.

* An easy way to get the taste of zest without the bother of actually performing the task is to drop the whole thoroughly washed lemon or lime into a soup, stew, or steeping beverage. When the flavor is just right, remove the fruit and reserve it for juice.

* Add that last piece of cream cheese to scrambled eggs, hot grits, or mashed potatoes.

* Select lamb for your spring celebration using the following guidelines. Baby lamb should be pale pink, and regular lamb should be pinkish-red.

Both should have a fine-grained texture and creamy white fat. Store it in the coldest part of the refrigerator for up to three days. Thick bone-in chops deliver more succulent flavor than thin boneless ones. Lamb cooked medium-rare is tender and more flavorful. It will be dry and tough if overcooked.

When Pan Sizes Differ

If a recipe calls for a pan you don't have, you've got options. But remember, when you change pan sizes, you may need to adjust the baking time and oven temperature.

* A 7-inch pie pan holds half as much as a 9-inch pan.

* An 8-inch skillet holds half as many chops as a 10-inch skillet.

* An 8-inch ring mold holds half as much as a 9 1/2-inch mold.

* A 2-inch muffin cup holds half as much as a 3-inch muffin cup.

If your pan makes the contents deeper, it will take longer to cook. So increase the cooking time a little, and lower the temperature slightly. If your pan makes the contents more shallow, shorten the time and lower the temperature a little.

Can I Freeze It?

The number one set of questions from cooks everywhere is, "Can I freeze it? Do I cook, then freeze, or freeze, then cook?" Stick to these general rules for the best texture and flavor.

Cook and freeze stews, casseroles, sauces, and pastries for up to three months. Fully cooked dishes will lose moisture when frozen, so slightly under cook casseroles such as lasagna or macaroni and cheese. Do not thaw these before reheating. You can also steam frozen vegetables without thawing them. Baked cake layers, breads, and cookies freeze very well; keep these goodies in the freezer for two to three months. Remember that all foods need to be frozen in airtight containers to prevent freezer bum.

Here's a list of some items that don't freeze well.

* Hard-cooked egg whites

* Aspics and gelatins

* Raw salad ingredients

* Cream pies

* Potatoes and rice (frozen in a liquidlike soup or stew)

* Plain, cooked meats (without any type of gravy or sauce)

Andria Scott Hurst