Cooking Tips & Tricks 3

Tofu and Lemons!


To make firm tofu that can be used in place of ground beef, first place the tofu in the freezer overnight. The next day thaw it out and then squeeze out all of the water. Tear it up into little pieces, and marinade it (for a few hours or overnight) in beef stock. Add whatever spices or seasonings you prefer. The tofu is like a sponge and will soak up any flavors it comes in contact with. Add to chili or spaghetti sauce or whatever.


If you just need a few drops of lemon juice from a lemon, just puncture it, squeeze out what you want and refrigerate it again


Add a tablespoon of lemon juice when cooking red cabbage to prevent it from turning purple.

Add a slice of lemon to cabbage when cooking to stop the cabbage smell.

To get lots more juice from a lemon, place in hot water for a few minutes before squeezing.

The juiciest lemons are those with smooth skins and points at each end.

A piece of lemon rind added to a bouquet garni adds a special flavor to poultry or meat dishes.

1 medium lemon will yield 2-3 tablespoons of juice and 1-2 teaspoons grated rind.

To freeze lemon juice: squeeze the juice from lemons, fill ice cube tray then freeze.

To freeze the rind, just peel the lemon and place in a small bag in the freezer.

To substitute for 1 medium lemon: use 1 tsp. frozen grated rind plus 2 tbs. frozen lemon juice.



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