How Will I Know When Seafood is Done?

Fish are cooked when the flesh loses its translucent (almost clear) appearance and becomes opaque (can't see through).  To test for doneness, gently pierce fish with a fork in the thickest part of the flesh where it takes the longest to cook.  If it flakes easily, it is done.  You must remember not to overcook!  Cooking fish at too high a temperature or for too long a time toughens them, dries them out and destroys their fine flavor.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated shortly.

Interactive questions, comments, suggestions, etc. can also be posted on this website. 

Casseroles:
Most egg, noodle and vegetable based casseroles freeze beautifully.  Wrap them securely in freezer-to-oven safe dishes with foil and seal in a plastic bag or equal; remove from plastic and place directly in the oven to reheat.  Do not heat in a kettle and stir.  The pasta will get mushy.  Potato dishes can get watery and the potato might get grainy.

Cheese:
Unopened bags of already shredded cheese freeze perfectly fine.  Blocks of cheese will change texture slightly, but will be fine shredded and in cooked recipes.  Thaw in the refrigerator.

Baked goods: 
Most breads and cakes freeze well.  Cut the cakes into quarters before freezing so the serving size is just enough for your lunch or meal.

Dairy: 
Butter freezes fine.  Half-and-half milk freezes for short periods (3 to 4 weeks).  Manufacturers do not recommend freezing yogurt, milk, heavy cream or sour cream.

Already cooked meats: 
Cooked meats freeze best in a sauce or cooking juices.  Do not refreeze meat that was previously frozen and thawed.  It will loose quality.

Soups and stews: 
Those that do not contain potatoes freeze best.  (If you're freezing vegetable soup with only a few potatoes, it sould be fine.)  Thaw in teh refrigerator.  Potato soup does not freeze well (because it will discolor and the texture changes drastically.)

Fresh beef, pork and poiunlty: 
Be sure to repackage and freeze by the “sell by” date printed on the package it came in. (Deli meat and ham will change in texture when frozen.  You may however, cube and freeze cooked ham to use in soup, casseroles and skillet meals.  Raw bacon can become ranced.  Do not freeze.  Cooked bacon freezes fine.  Thaw in the refrigerator.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated shortly.

Interactive questions, comments, suggestions, etc. can also be posted on this website.
   
Creative Cooking
By
Lydia Critchley, LLC
608-240-9773
creativecook@creativecookingbylydia.com

Before putting a salad into a serving bowl, place a dish (depending on size of bowl) ie. sauce dish, cereal bowl, soup bowl, etc. upside down in the bottom of the salad bowl.  Place salad ingredients above the inverted dish.  At serving time, add dressing.

The inverted dish will allow excess water or dressing to go under the dish, saving the salad ingredients from getting wilted and soggy.

There are many, many entries on this web site. Be sure to scroll back through to the beginning for all the recipes and tips.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon. The schedules will be updated shortly.

Interactive questions, comments, suggestions, etc. can also be posted on this website.
   
Creative Cooking
By
Lydia Critchley, LLC
608-240-9773
creativecook@creativecookingbylydia.com
www.creativecookingbylydia.com

A pastry blender is an excellent tool for mashing bananas for banana breads, bars, etc.

To keep bananas light colored in breads, etc. add lemon juice to them. Lemon juice is a natural whitener for fruits, etc.

Starting in early 2007, I will be teaching cooking and beginning sewing classes in my home. Watch my calendar for dates or call me at 608-240-9773 for details.

I am available to teach cooking or food related subjects in your home or give presentations or classes for your organizations or groups. Contact me at the following e-mail address:
creativecook@creativecookingbylydia.com or call 608-240-9773.

Cooking classes currently scheduled can be viewed by clicking on the “Calendar” icon.