Ingredient Substitutions. A list of current publications from NDSU Extension Service. The materials on this site are organized by topic. Use the menu to browse for materials related to the listed topics. You'll find the most recent materials at the top of each list. The educational materials listed here have been through a thorough review process and are available in hard copy from the Distribution Center unless marked otherwise.
Most are free in PDF format. Latest NDSU Extension Publications Safe Food for Babies and Children: Heating Solid Food Safely - FN715 Whether warming bottles or solid foods, it is ALWAYS important to use safe heating practices to keep your baby happy and healthy. Grass Tetany - V1703 This publication provides clientele with overview of Grass Tetany, symptoms of the disorder, and management guidelines to prevent the disorder. Nourish Your Joints - FN1489 Most of us experience some joint stiffness during seasonal changes. Nourish Your Bones - FN1488 Size up the Supplement - FN1491. 50 Amazingly Helpful Time-Tested Tips for the Kitchen. You know all of those helpful kitchen-related suggestions that old-timers are so willing to share with the younger generations?
These little tips and tricks might be called “kitchen hacks” these days, but they’re still the same good old nuggets of wisdom that they always were. As with any old wives’ tale, hack, or tip, your mileage may vary. Some of these gems have been around for several lifetimes - and according to most grandmas, they really work. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18. 19. 20. 21. 22. 23. 24. 25. 26. 27. 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. Science of Cooking: Food Science, Recipes & Projects. 10 techniques every cook should know. Breading This easy, three-step technique ensures an even crumb coating. It's commonly used on thin cuts of chicken, pork or veal that will be fried or baked.
To begin, set up your breading station. Fill the first of three shallow dishes with flour. In the second dish, make an egg wash by whisking eggs with a little bit of water, milk or other liquid or seasoning. Start by dredging a piece of meat in the flour. The second step is to dip the meat into the egg wash, again letting the extra drip off. Try to work with one hand as you complete the process, so as not to bread your fingers on both hands - that can lead to a sticky mess.
Proceed with the recipe as directed. Browning/Searing Myths abound about the benefits of searing, most notably that it seals in the juices. The most important factor in this technique is to start with a very hot pan. Place your ingredient directly into the pan. Dicing an onion If done properly, dicing an onion is very simple. Next make horizontal cuts. Folding. Common Ingredient Substitutions Article.