Second, I'd like to tell you that any of my products can be adjusted to suit your needs. If
you like a dinner kit, but think it's too spicy, I can prepare it with the hot spice packaged
separately, allowing you to control just how hot you make your creation. It's easy because I
prepare everything immediately before packaging and shipping!
I don't follow instructions strictly and neither should you. Everyone's circumstances are a
little bit different. Every kitchen has different cookware. Meats have different densities and
fat contents and so on.
This will prevent any surprises that may trip you up during your
preparation and you won't be exclaiming thing like, "I don't have a cover
for this pan!"
What? I have to chop tomatoes???
No, you can substitute canned. This one of my favorite shortcuts when
tomatoes are out of season. I sicken at the thought of using a
artificially matured, rock hard, "red" tomato. Depending on what brand
you prefer, there may be excess liquid. You may either drain it, cook it
off by increasing your cooking time a bit or use it in place of water.
The best size for cubed meat is about 1 inch squares.
Chicken pieces - What does that mean?
Some gourmands are very choosy as to what part of the tasty bird
they'll use. When a dinner kit calls for chicken pieces, you have the
option of buying whole chicken and cutting it up, purchasing a
package of pieces - legs, thighs, breasts - or like I have to do to please
my tribe, use boneless breasts and cut them into strips. It's up to you
what you like.
Lamb can be expensive.
To keep your costs down buy lamb shanks whenever cubed lamb is
needed and cut the meat off the bones. It's a less expensive cut and
with my recipes, just as tasty!
P.S You can always substitute chicken or beef!
After rehydrating your Pkts, I have a bit of water unabsorbed!
Don't sweat it. If the rehydrated product is going to be added to hot
oil, drain the water off, otherwise just throw it in with the product.
Whisk your yogurt or sour cream before using.
This makes it easier to blend into the sauce without clumping.
When browning meats use clarified butter or ghee. Or substitute a
50:50 combination of oil & butter.
These are capable of reaching higher temperatures before burning.
Don't use olive oil for frying unless it's called for.
Olive oil when heated too high gets nasty. Yuck!
If the recipe calls for butter, margarine can substitute!
Oil and shortening can be substituted for each other.
Depending on your preferences.
Always go with your gut instinct.
Electric heat, gas heat, Teflon, cast iron, whatever you use, cooking
times and temperatures will likely need to be tweaked! If it says high
heat and there's burning, turn down your heat. If it says browning takes
20 minutes and your meat is browned in 15 minutes, don't over cook it.
If it's not browned in 20 minutes, cook it longer.
If something seems to be too dry, don't be afraid to add a little water.
| First of all, we'd like to remind everyone whole spices are not meant to be eaten! Just push them aside. They've already done their job. |
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Chumley & Stella's Co. - 1006 State Route 94 - Blairstown, NJ - 07825
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| Helpful Hints & Cooking Tips |
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