General kitchen advice

Oven Tips : Stagger pans and baking sheets on upper and lower racks to improve airflow, and don't cover racks with foil. Food cooks more quickly and efficiently when heat circulates freely.

Buy Local Food : If you were to turn back the clock 100 years, what would gardeners in your area be growing? Try regional heirloom varieties of garden standbys such as beans, squash, tomatoes and melons, which were selected for their flavors and reliability in the days when personal survival often depended upon a garden’s success. Appalachian “greasy” beans or creamy New England-bred butternut squash can help open the door to great flavors from the past.

Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.

Safety in the kitchen

If a deep fat frying pan catches fire turn off the heat if it's safe to do so - but never lean over the pan to the controls.
Dry food before putting it in a deep fat fryer (water can make the oil explode).

Hollandaise Sauce For Trout Recipe

	Category	Sauce Recipes
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Ingredients And Procedures

12 tb Butter

3 Egg yolks

2 tb Cold water

Salt to taste 2 ts Lemon juice

1/8 ts Cayenne pepper

Place a skillet on the stove and add about 1/2 inch of water. Bring the water to a simmer. Have ready 1 1/2 quart saucepan. Place the butter in another saucepan and place it over very low heat. Set 1 1/2 quart saucepan in the simmering water in the skillet. Place the egg yolks in the saucepan. Add the cold water, salt and 1 tsp. lemon juice. Start beating the egg yolks with a wire whisk, stirring in a back and forth circular fashion, making certain that the whisk covers the bottom of the saucepan so the yolks do not stick. It is important that the heat beneath the saucepan be moderate. When the egg yolks become custardlike and thickened, start adding the melted butter. Continue beating, stirring constantly and vigorously, until all the butter is added. Add the remaining lemon juice and cayenne.

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<h1>Hollandaise Sauce For Trout</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>12 tb Butter <P>3 Egg yolks <P>2 tb Cold water <P>Salt to taste 2 ts Lemon juice <P>1/8 ts Cayenne pepper <P>Place a skillet on the stove and add about 1/2 inch of water. Bring the water to a simmer. Have ready 1 1/2 quart saucepan. Place the butter in another saucepan and place it over very low heat. Set 1 1/2 quart saucepan in the simmering water in the skillet. Place the egg yolks in the saucepan. Add the cold water, salt and 1 tsp. lemon juice. Start beating the egg yolks with a wire whisk, stirring in a back and forth circular fashion, making certain that the whisk covers the bottom of the saucepan so the yolks do not stick. It is important that the heat beneath the saucepan be moderate. When the egg yolks become custardlike and thickened, start adding the melted butter. Continue beating, stirring constantly and vigorously, until all the butter is added. Add the remaining lemon juice and cayenne. <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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