Download e-book for kindle: A Curious History of Food and Drink by Ian Crofton

By Ian Crofton

Ever questioned the place noodles got here from? How Worcester Sauce was once invented? or maybe who the "Cucumber King of Burma" was once? starting with the hippo soup eaten in Africa in 6000 BC, via to the damaging blowfish loved in modern Japan, A Curious heritage of foods and drinks unearths the weird origins of the food and drinks fed on all through history.
From the pheasant brains and flamingo tongues scoffed via the Roman emperor Vitellius, to the weird makes use of of licorice (once a remedy for sore feet), Ian Crofton uses unique sources--including journals, cookbooks and manuals--to exhibit the unusual, wonderful and informative tales in the back of the cuisine loved by means of our ancestors.

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Oiling or coating the pans and foil with nonstick cooking spray helps to prevent this problem. Thawing, Serving, and Dealing with Power Outages Most main dishes can be reheated either with or without thawing first. If you want to completely thaw the meal first, take the frozen dinner out of your freezer thirty-six to forty-eight hours before you need to use it. This assures that it won’t still be frozen when mealtime arrives. Thaw meals in your refrigerator rather than on the countertop to avoid spoilage.

Casseroles are done when the edges are bubbly and the center is hot. Microwave ovens do an excellent job of reheating. Check your manufacturer’s directions for specific instructions and times. For quick reheating of frozen sauces or creamy foods, use a double boiler. Start with warm, not hot, water in the bottom section; this prevents food from sticking and becoming mushy. Partial thawing in the refrigerator will speed up the heating process. To avoid moisture buildup, thaw breaded foods in the refrigerator overnight with the freezer bag opened or removed.

To begin, figure out how often you and your family are willing to eat the same meal in a single month. Some people refuse to eat the same meal more than once during a four-week period; others don’t mind eating the same meal as often as four or five times a month—provided it’s not four days in a row. If you decide to eat each meal twice during the month, you will need to choose fifteen recipes. I usually choose ten recipes and triple them for a month’s worth of meals. Many of the recipes in this book have already been doubled or tripled for your convenience.

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