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    The Low Carb Luxury Online Magazine   Low
Carb Energy magazine
 
    March 3, 2004    PAGE 5       > About LCL Magazine      > Cover Page      > Inside Cover      Feature Pages:   1   2   3   4   5   6   7   8   9   10   11  12     

 
Featured Articles
 Combining Sense and Soul
 St. Patty's Day Feast
 Leprechaun Treats
 The Story of St. Patrick's Day
 Low Carb Kitchen Hints & Tips
 Change: The Essence of Life
 Interview: Jonny Bowden
 Quashing the Weather Excuse
 St. Paddy's Day Chuckles!
 Getting Back to Basics
 Make It Low Carb!
 Snapshot: O'Charley's


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                                Hints and Tips for your Low Carb Kitchen
                                                                                         With Olivia Morten

Low Carb Luxury Online Magazine is currently offering a new mini-series of tips sent to us by kitchen-wiz Olivia Morten. Olivia has been a teacher for 17 years, and a dedicated low carb dieter for the last 3 1/2 years. She tells us she's had to learn to keep things running more smoothly than ever to keep her life ordered and has been collecting and innovating little tips and tricks for some time. Thank you for sharing them with us, Olivia.



               Great Tips for Your Low Carb Kitchen. . .
                  "No matter where I take my guests, it seems they like my kitchen best."
                                                                 —  Pennsylvania Dutch Saying


  • You can minimize bacon shrinkage by running bacon under water before frying. This reduces shrinkage by about 50%.

  • When baking whole fish, wrap in aluminum foil. When fish is done, it can be lifted from the baking pan without the fish falling apart. To remove the foil, slip a spatula under the fish and slide foil out after fish is on the platter.

  • Store onions in the refrigerator. You will find that the cold onions will keep you from crying! Also, cut off the top but leave the root on. The root contains the largest amounts of sulphuric compounds, which cause tears when the onion is cut. Remove the root just prior to cooking or eating.

  • When baking, the eggs should not be beaten till after all the other ingredients are ready, as they will fall very soon. If the whites and yolk are to be beaten separately, do the whites first, as they will stand longer.

  • When steaming vegetables, a wet kitchen towel between the pot and the lid will keep the steam in the pot, reducing the cooking time.

  • Use a large skillet when reducing liquids before making a sauce. The larger the surface area, the quicker the time it takes for the liquid to evaporate.

  • When cooking a chinese beef stir-fry or Mongolian beef, you are required to cut the meat as thin as possible. This is easily attained by slicing the meat while it is partially frozen. This helps when needing meat cut in cubes also. Fresh meats can be placed in the freezer for about 30 minutes before cutting.

  • Freeze leftover coffee and tea in ice cube trays. Use cubes to cool down complimentary iced beverages without diluting them.

  • Every time the door of the oven is opened, the oven temperature drops 25 to 30 degrees? Use the oven window to conserve energy.

  • Make ice cubes festive for a party by freezing sprigs of mint, lemon peel, or orange peel in them.

  • Recycle the plastic containers you get at the deli or salad bar. They're great for storing leftovers or freezing small portions, so a low carb meal will be ready-to-go!

  • Baking low carb cakes? First, unless otherwise specified, all ingredients should be room temperature and, when alternating wet and dry ingredients, end with dry. If the size of the egg is not specified, use large. Unsalted butter is far superior in taste and in quality. And, keep in mind that oven temperatures vary. Check for doneness before the total baking time indicated in the recipe to ensure that the cake does not dry out.

  • If you are making a recipe that calls for Mascarpone Cheese and have none on hand (or you can't find it locally), here's the substitution: Mix together 3/4 pound softened cream cheese, 6 tablespoons whipping cream and 1/4 cup sour cream. It works great!




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