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Much of the information in low-salt courses is basic. But some of it varies according to regional tastes. Sophia Taylor, 64, has learned low-sodium cooking in a follow-up program for hypertensives in Jackson, Miss. Because she is used to salt-heavy Southern dishes, some of the things she was warned against are special. Avoid instant grits. Do not use self-rising flour, because it is full of soda and baking powder. Do not cook with salt pork. Use yeast-leavened bread. The course also gives instruction on how to make low-sodium corn bread and biscuits. Recalls...
...doctor ordered a low-sodium diet, Claiborne admits, he was the kind of fellow who ate the rock salt along with the homemade ice cream, and drank straight sauerkraut juice on ice. Now, with lowered blood pressure and a bestseller, Craig Claiborne's Gourmet Diet Book, the contented cook offers some notes from a salt-free kitchen...
What you should strive for in no-salt cooking is contrasts in flavors and textures. When you cook green beans or asparagus, for example, they should be slightly undercooked to keep their "bite"-what the Italians call al dente...
...union which represents Harvard's food service workers yesterday presented its evidence in a hearing at Holyoke Center that the University, by refusing to rehire a short-order cook it had fired in 1980, failed to comply with an arbitrator...
...Fever, Cook...