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Busy Bees Solutions home
    Tips
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  Flavored Oils
 Flavored oils are not as common as vinegar's, but they are excellent.
They do not need to be strained before using.
The following quantities are given for 2 1/2 cups (20 fl oz/625 ml) virgin olive oil:
Basil oil: Pound 6 tablespoons basil, gradually add a little oil as for mayonnaise; once 1/4 cup
oil accumulates, mix with the remaining oil and pour into a jar. Cap tightly and
store for three weeks before using.
Rosemary oil: To a 24 fl oz (750 ml) bottle of olive oil, add 4 stems of rosemary, and
2 cloves of garlic, halved.
Cap tightly and store for three weeks before using.
Spicy oil: To a 24 fl oz (750 ml) bottle of olive oil, add 2 cloves garlic, halved,
6 fresh chilies, 8 black peppercorns, 8 juniper berries, 8 sprigs of lemon
thyme and 2 stems of rosemary. Cap tightly and store for three weeks before using.
Brown Sugar
To prevent brown sugar from harding when stored, place a slice of apple in the
container, and the brown sugar will stay soft.
Garlic: Hints & Tips
 Add peeled whole cloves of garlic to a jar of oil, refrigerate and keep for 2 to 3 days before using. Brush on foods before they are grilled, broiled or sautéed.
Add peeled whole cloves of garlic to white-wine vinegar and keep for 2 to 3 days before using in salad dressings.
Bury 3 peeled and pressed cloves in 1/2 cup of sea salt. Leave for a few days in a screw-topped jar. Remove garlic and use the salt as a seasoning.
Make garlic puree by putting peeled cloves in a blender or food processor, add some olive oil and blend until smooth. Store in a screw-topped jar for up to 5 days in
the refrigerator. For a milder flavor, drain boiled garlic,
then either mash it with a fork or push it through a strainer.
It can be stored in a glass jar under a layer of olive oil and
will keep for up to 5 days in the refrigerator. Spread it on toast,
or add it to soups, sauces, gravies, vegetable purees and mashed potatoes.
Peel 4 heads of garlic. Place in a glass jar with 4 to 6 small red chilies. Heat 1 1/4 cups cider vinegar with 1 tablespoon sugar and 2 teaspoons salt. Cool, then pour over the garlic, seal and leave for 1 week.
Use in Thai or Mexican recipes.
Put 8 oz of peeled garlic cloves in a pan and add enough oil to cover. Cook over medium heat for 20 minutes until tender. Cool, then pack in a jar. Keep in the refrigerator for a maximum of 5 days.
Use on pizzas and add to pasta.
Store a string of garlic in a cool, dry place, not in a warm, steamy kitchen. Strings or braids of garlic are a good buy if you use a lot of garlic. Otherwise, buy smaller quantities and store in an
earthenware garlic cellar, which allows air to circulate and protects the garlic from the light.
The flavor of sprouted garlic can be bitter. If the garlic has sprouted, slice each clove in half; remove and discard the green shoot.
Claypot Hints & Tips
Never expose a claypot to any sudden changes in temperature.
Do not place it on an electric or gas burner.
Do not put the claypot under a grill.
Do not put a claypot into a preheated oven.
Do not turn a gas oven to the maximum required setting immediately: Do this in two
stages, selecting an intermediate oven temperature for the first 5 minutes' heating.
Do not put a claypot into the freezer.
Dandelion Leaves
The young leaves of the dandelion plant (Taraxacum officinale) are an interesting addition to
spring salads. They have a slightly bitter, sharp taste and are sometimes blanched before use.
Dandelion can also be cooked like spinach.
The bright yellow dandelion flower is made into wine, and the roots are roasted and ground to make
a coffee. It is an extremely wholesome plant containing vitamins, proteins and mineral salts,
and has been used for centuries as a healing plant.
Dandelion, of course, grows wild as a weed, although the French cultivate it and sell it in
the markets. It is very easy to grow, either from seed or by root division.
Hibiscus
The beautiful red hibiscus flower comes from Hibiscus sabdariffa, an annual which grows
in regions with hot climates such as India, Africa and the southern United States. It is
also known as roselle.
The aromatic flowers, which have a slight lemon tang, are dried and floated
on iced drinks and punches and also flavor sauces and jellies. They are also
often used in chutneys and curries in India and southeast Asia.
           
 
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