Kitchen tip of the week.

Want Better Homemade Ice Cream? Here's the Scoop.


• “Age” the mix
Made-from-scratch ice cream mix — unlike children — tends to act its age. That means if you prepare it and use it right away, it won’t have the texture, body and flavour of mix that has matured overnight. So try to let the mix stand in the refrigerator for at least four hours — overnight if possible. And don’t stir in flavourings until after this aging process is complete.

• Use gelatin to avoid ice crystals.
Who knew gelatin actually had other uses besides that jiggly lime/pineapple mold everyone avoids at potlucks? We suggest adding one envelope of unflavoured gelatin per six cups of ice cream mixture. Let the gelatin soften in 1/4 cup of the mixture, then gently heat it until it is dissolved. Add it to the remaining mixture and proceed.

• Allow frozen ice cream to harden.
 Give it a least 3 hours in a freezer compartment or deep freeze before serving to get the best flavor and texture. We know you’ll want instant gratification after putting in all that time but trust us. It really will taste better.

Kitchen tip of the week.

Don't throw out all that leftover wine:
Freeze into ice cubes for future use in casseroles and sauces.

Kitchen tip of the week.

Proper Techniques for Successful Broiling.

Some ovens offer a variable broil temperature option. Ovens that do not offer this specific option can be manually set for a lower broil temperature. Simply select broil and adjust the temperature setting to 450° F. High broil temperature is used for most broil operations, however low broil temperature provides better results when foods need a longer cooking time. For example, thick cut pork chops need to be cooked well done. If high broil temperature is used, the outside will become overbrowned before the inside is done. Likewise, low broil temperature is good for uneven surfaces such as chicken. The low broil temperature will prevent the chicken skin from burning where it is closer to the heat source.

Kitchen tip of the week.

When a cake recipe calls for flouring the baking pan, use a bit of the dry cake mix instead-no white mess on the outside of the cake.

Kitchen tip of the week.

Routine care for all Refrigerators:

Keep gasket seal and hinge areas free of dirt and dust by wiping clean regularly

Check temperature control in the freezer section for proper setting - ensure your ice cream isn't too hard and your milk doesn't freeze.

 

Kitchen tip of the week.

If you have a problem opening jars: 
Try using latex dishwashing gloves. They give a non-slip grip that makes opening jars easy.

Kitchen tip of the week.

Use a meat baster to "squeeze" your pancake batter onto the hot griddle - perfect shaped pancakes every time.

Kitchen tip of the week.

Convection Cooking Information. Part 3

Convection Broil is ideal for cooking foods such as thinner cuts of meat; fillets of fish; boneless, skinless chicken; vegetables and garlic bread.
During convection broiling, the broil elements will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air. The circulating air creates a seal on all sides
of the food so that turning of foods is often not necessary.
The temperature is preset at 450°F (232°C), but can be changed to a different temperature. Cooking times will vary depending on the rack position and temperature and may need to be adjusted.
If the oven door is opened during convection broiling, the broil elements and fan will turn off after 30 seconds. They will come back on once the door is closed.
Allow the oven to preheat for 5 minutes. Position food on the unheated grid on the broiler pan, then place it in the center of the oven rack with the longest side parallel to the door.

Kitchen tip of the week.

Convection Cooking Information. Part 2

Convection Roast can be used to roast meat and poultry, and bake foods, such as yeast breads, pies, loaf, bunt and tube cakes on a single rack. During convection roasting, the bake and broil elements will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.
If the oven door is opened during convection roasting, the broil element and convection fan will turn off immediately and the bake element will turn off within 2 minutes. They will come back on once the door is closed.

Before convection roasting, position racks according to the user guide. It is not necessary to wait for the oven to preheat before putting food in, unless recommended in the recipe.
Use the roasting rack on top of the broiler pan and grid. This holds the food above the grid and allows air to circulate completely around all surfaces.

■ Reduce recipe temperature 25°F (14°C). The cook time may
need to be reduced also.

Kitchen tip of the week.

Convection Cooking Information. Part 1

Convection Bake can be used to bake and cook foods on single or multiple racks. It is helpful to stagger items on the racks to allow a more even flow of heat. If the oven is full, extra cooking time may be needed.
When cooking an oven meal with several different types of foods, be sure to select recipes that require similar temperatures.
Cookware should sit in the oven with at least 1" of space between the cookware and the sides of the oven.
Allow the range to preheat before placing food in the oven.
During convection baking preheat, the broil elements and the bake element all heat the oven cavity. After preheat, the convection element will cycle on and off in intervals to maintain oven temperature, while the fan constantly circulates the hot air.
If the oven door is opened during convection baking or preheating, the convection element and fan will turn off
immediately. They will come back on once the door is closed.
■ Reduce recipe temperature by 25°F (14°C). The cook time may
need to be reduced also.