Читать книгу Amish Community Cookbook - Carole Roth Giagnoavo - Страница 6

Contents

Introduction

Drinks and Appetizers

Soups, Salads, and Dressings

Casseroles and Main Dishes

Side Dishes and Vegetables

Breads and Breakfast Foods

Canning Recipes

Jams and Jellies

Desserts and Sweets

Before You Begin

Before you select a recipe and start cooking, here are some things you might need to know.

Salad dressing. Throughout this book, you might see “salad dressing” appear on the ingredients lists. This term does not refer to French, Honey Dijon, or your own favorite salad dressing, but rather to Miracle Whip salad dressing or your favorite equivalent brand. Use this or mayonnaise when the ingredients list calls for salad dressing.

Potato water. Potato water refers to water in which potatoes have been boiled. After boiling, some of the starch from the potatoes is left behind in the water. This water is often called for in bread recipes because it makes the bread incredibly moist. It can also replace milk in a bread recipe. Make potato water by boiling several peeled and cubed potatoes for 20 minutes. Let the water temperature come down before you use it.

Candy stages. Candy recipes might refer to candy syrup that has reached the thread, soft ball, or hard ball stage. Syrup that has reached the thread stage has a temperature between 230°F and 235°F and, when dropped into cold water, will form thin threads. Syrup that has reached the soft ball stage has a temperature of between 235°F and 240°F and, when dropped into cold water, will form a ball that is soft and malleable to the touch, able to be flattened a few moments after it has been removed from the water. Syrup that has reached the hard ball stage has a temperature between 250°F and 265°F and, when dropped into cold water, will form a hard ball that won’t flatten, although you should be able to change its shape slightly by squeezing it.