Sharon T. Herbst - The New Food Lovers Tiptionary: More Than 6,000 Food and Drink Tips, Secrets, Shortcuts, and Other Things Cookbooks Never Tell You

T he world of food and drink is endlessly intriguing in great part because its in a constant state of evolution. Old truths are dispelled, innovative techniques are tried and become true, and new foods and drinks from around the world are continually making their way to the table. That being said, I was delighted when my editor Harriet Bell called and asked if Id like to update The Food Lovers Tiptionary . Update it? I said. I want to completely rewrite it!

The culinary worlds continual expansion isnt the only reason I wanted to revise this book. Ive longed to do so ever since I began using it frequently on a radio show and realized, much to my chagrin, that it wasnt as user-friendly as it could be. Several times while on live radio, I found myself madly searching through dozens of tips to find the one I wanted. Accessing information just wasnt fast enough for me, and I figured I wasnt the only one having that problem.

This New Food Lovers Tiptionary is still organized in an easy A-to-Z format, but now each listing is broken down into boldface categories (such as purchasing, storing and cooking) for easy access to just the information youre looking for. And not only does this edition have a different format, but its greatly expanded. There are over 6,000 practical culinary tips, shortcuts and techniques on these pages. Plus quick and easy reference charts, a handy system of cross-referencing and well over a hundred shorthand-style recipes.

In short, this New Food Lovers Tiptionary is bigger and better than ever, all for the love of food and drink. On the following pages youll find everything from answers to simple culinary questions to rescues for cooking disasters. And lets face itanyone whos cooked has had some sort of kitchen catastrophe (or two, or three), whether its a cake that wont come out of the pan, rice burned onto the bottom of a pot or an egg-based sauce thats separated. But savvy cooks know that such culinary quandaries neednt spoil the day. The trick is in learning to cook smarter, not harder.

The New Food Lovers Tiptionary has something for everyonefrom the accomplished cook, to the occasional cook, to the novice cookeven for someone whose idea of cooking is serving take-out, but who wants to know how to open champagne, make a cocktail or simply how to properly set the table. There are hundreds of subjects, including foods, beverages, cooking techniques, preparations, kitchen equipment and appliances, table settings and cleaning up. Youll find tips and techniques for deglazing a pan, making high-altitude adjustments, testing eggs for freshness, cooking with wine, reducing calories, fat and salt, measuring accurately, using chopsticks, understanding label terms and opening coconuts, just to name a few.

Bottom line? Lifes too short and cookings way too much fun to get upset over. To that end, my hope is that this book makes your cooking adventures easier and, in the best of all worlds, filled with confidence and joy. May The New Food Lovers Tiptionary become your trusted kitchen companion, there when you need it to inform, inspire or simply help you out of a jam.

Bon Appe Tip !

ABALONE see also FISH, GENERAL; SHELLFISH

TIDBIT Abalone is a mollusk found clinging to rocks along the coastlines of California, Mexico and Japan. It attaches to the rocks with a broad foot (the adductor muscle), which is actually the edible portion. Abalone can be purchased fresh, canned, dried or frozen. Its also known as ormer, awabi, muttonfish and paua .

PURCHASING Like all fresh shellfish, abalone should be alive when purchased (the exposed muscle should move when touched) and smell sweet, not fishy. Choose those that are relatively small.

STORING

• Fresh abalone: Refrigerate immediately and cook within 1 day.
• Canned abalone: Once opened, cover with water, then refrigerate in a sealed container for up to 5 days.
• Dried abalone: Wrap tightly and store in a cool, dry place indefinitely.
• Frozen abalone: Freeze for up to 3 months.

PREPARING

• Abalone is a muscle, so it must be pounded to make it tender. Use a mallet to flatten the meat to a 1/8-to -inch thickness.
• Slash the meat at -inch intervals with a sharp knife to prevent it from curling during cooking.

COOKING

• Saut abalone briefly for no more than 20 to 30 seconds per sideovercooking makes it as tough as shoe leather.
• Mince and add leftovers to soup or chowder.

ACIDULATED WATER

TIDBIT This is water to which a small amount of acid (such as lemon juice or vinegar) has been added. Its used to prevent the cut surfaces of some fruits and vegetables (such as pears, apples, avocados and artichokes) from darkening when exposed to air.

STORING Refrigerate, covered airtight, for up to 2 weeks.

PREPARING For each quart of cold water, add 1 tablespoons vinegar, or 3 tablespoons lemon juice, or cup white wine. One tablespoon salt will also produce the same results, but does not actually acidulate the water.

USING

• Fill a small spray bottle of acidulated water and keep it in the refrigerator to have ready to spritz cut fruits or vegetables.
• Use as a soak or dip for foods like artichokes and avocados, or in the preparation of some variety meats, like sweetbreads.

ALCOHOL see BEER; CHAMPAGNE; COCKTAILS; FLAMBING; LIQUOR AND LIQUEURS; WINE; WINE IN FOOD

ALMOND PASTE; MARZIPAN

TIDBIT Almond paste is a combination of blanched ground almonds, sugar, glycerin or other liquid, and sometimes almond extract. Marzipan is a similar mixture that contains more sugar, and sometimes egg whites. Though almond paste is the basis of marzipan, the two cannot successfully be interchanged in most baking recipes.

PURCHASING Supermarkets carry almond paste and marzipan in cans and plastic tubes.

STORING Unopened, almond paste and marzipan can be stored at room temperature for at least a year. Once opened, wrap airtight and refrigerate for up to 3 months.

USING

• Soften hardened almond paste or marzipan by microwaving on high for 2 to 3 seconds.
• Combine chopped almond paste or marzipan, chopped dried apricots and chopped nuts; use as a filling for baked apples.