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Cindy's ON-Line recipe box

Kitchen Tip: Mise en Place * get your ingredients together and prepped before you start cooking/baking *

4/29/2015

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My mother and grandmother taught me to be organized in the kitchen.  I always read my recipe through first (to be sure I have everything I need) and then lay out the ingredients that I'll be using.  I cut up anything that needs to be prepped before starting the recipe.

Besides prepping my ingredients, I also put a disposable plastic grocery bag on the counter, so that I can toss all trash in there conveniently ~ without having to carry it to the garbage can.  Then, when I'm done, I tie up the bag and throw it away.

Ann Burrill (Food Network Channel) always talks about the importance of MISE EN PLACE (which means "putting it all in place"). 

According to Wikipedia: Mise en place (French pronunciation: ​[mi zɑ̃ ˈplas]) is a French phrase which means "putting in place", as in set up. It is used in professional kitchens to refer to organizing and arranging the ingredients (e.g., cuts of meat, relishes, sauces, par-cooked items, spices, freshly chopped vegetables, and other components) that a cook will require for the menu items that are expected to be prepared during a shift. The practice is also effective in home kitchens.

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Kitchen Tip: How to CUT a FRESH MANGO * How to SWEETEN an UNRIPE MANGO *

4/28/2015

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slice through the mango, on each side of the large flat seed, with a long serrated knife
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cut down into each half with a smaller knife, in a criss-cross pattern
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Push the half up from the skin-side, so that the partially cut pieces pop up. Then, just slice the squares off of the skin.
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Cut the peel off the wide strip of pulp, that's left around the seed, with a small knife. Then, you can cut the fruit off of the seed to use (or eat).
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Kitchen Tip:  If you don't have a SPRING-FORM pan:

4/27/2015

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If your recipe calls for a spring-form pan (cheesecake, torte, kuchen, pavlova) and you don't have one, you can improvise using a regular cake pan!  ... although I have many larger sizes of spring-form pans, I wanted to cut the recipe in half for my BLUEBERRY KUCHEN (posted in pie category).  I didn't have a small (6") spring-form pan, so....

(1) I turned my cake pan upside down, and lightly formed a sheet of heavy-duty aluminum foil over the bottom. 

(2) Flip the pan over, and fit the semi-fitted foil into your pan ~ smoothing it as well as possible to the sides and bottom.  Use your knuckles to fit it into the bottom edges (so you don't rip the foil with your nails).  IMPORTANT:  Make sure your foil is large enough to extend over the edges, although you can fold it over the top of the pan while baking.

(3) I sprayed the inside of the foil generously with non-stick baking spray (containing flour).  But, if your recipe specifically says to NOT grease or spray the pan, leave that step out.  (For example, pavlovas need to be able to grip the sides of the pan during baking)

(4)  When your cheesecake (kuchen, or whatever) is done... let it rest in the pan until cool.  Then, pull it gently out of the pan by the extended foil "tabs".

(5)  I just tore the foil around the bottom of the kuchen, without trying to lift it off.  It's ok to leave the foil under the actual cake, because you would have the bottom of a spring-form pan under there anyways.

IMPORTANT NOTE:  If you don't have a cake pan with taller sides (at least 2"), use a larger cake pan than your recipe calls for!
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