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Published
by the Corpus Christi Caller-Times. CLICK FOR NEWSPAPER DELIVERY
Wednesday, July 11, 2001
Outside the box
IN THE KITCHEN WITH...
Chef Christian Chavanne
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Chef Christian Chavanne, featured in today's story on summer soups and salads, encourages cooks to expand their horizons in when buying produce. He likes the fiber-packed jicama for its sweet flavor.
"It's like a radish, but without the sharpness," he said.
Chavanne's tips for buying a jicama:
"Find one that is shiny and firm," he said. "If there's a little mold on the outside, it will be nasty on the inside. When you cut it open, it should be white on the inside and have a consistency similar to a potato."
Food tips
FISH BONE REMOVAL
In a boned-out trout there is a thin line of delicate bones, known as pin bones, that runs down the center of the filets. They should be removed before cooking, but because the bones are so tiny this can be a difficult task. A helpful trick is to lay the raw filet, skin side down, over an inverted bowl. This gentle curving of the filet causes the feathery bones to poke out, making them much easier to remove with fish tweezers or pliers.
SUCCESSFUL MEASURING
When measuring liquids always put the cup on the counter, since it is virtually impossible to hold it even in mid-air. Pour the liquid into the cup up to the bottom of the line indicating the amount desired.
TOMATO PASTE
Choose an imported tomato paste in a tube to avoid the inevitable leftover portion of canned tomato paste. If tubed paste is unavailable, freeze extra canned paste in 1-tablespoon portions wrapped in plastic.
FOOD INVENTORY
Clean out the refrigerator before you shop. It helps with taking an accurate inventory and makes putting food away much easier.
PREVENT A SOGGY CRUST
Baking an empty pie or tart crust is known as blind baking; which is a great way to assure a crisper crust and prevent a soggy bottom on the final pastry. To blind bake a single crust: Preheat the oven to 400 degrees F, lightly prick the crust 3 to 4 times with the tines of a fork.
Line the shell with foil or parchment paper and fill with pastry weights, dried beans, or raw rice. Bake the crust until it is set, about 15 minutes. Then lift the edges of the foil or parchment paper to remove the beans. Continue to cook the crust until it is golden brown, about 10 more minutes.
WEB SITE OF THE DAY
www.watermelon.org
Ninety-degree weather won't feel so stifling if you have a watermelon slush or watermelon lemonade on hand. Check this site for tips on how to select the best watermelon, watermelon recipes, kids' activities and health tips.
- Written and compiled by staff writer Leanne Libby
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