Incredible Shrinking Greens Recipe
Yield: 1 infoRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Since greens shrink so dramatically when prepared and cooked, its
hard to know how much to buy when a recipe gives ingredient amounts
such as "2 cups blanched and squeezed spinach". Its equally
difficult to calculate how to substitute frozen spinach for fresh.
Though based on averages, the following tables should help you make
more accurate guesses.
: Yield from 10 ounce package fresh (curly-leaf) spinach,
pre-rinsed
: and stemmed:
: 1 1/2 ounces stems
: 8 1/2 ounces lightly packed leaves
: scant 5/6 cup wilted and lightly squeezed leaves
: Yield from 1-pound bundle of flat-leaf spinach:
: 6 to 7 ounces stems
: 9 to 10 ounces leaves
: 8 to 9 cups lightly packed leaves
: about 1 cup wilted and lightly squeezed leaves
: Yield from 1-pound bundle of Swiss chard:
: 9 ounces stems (cut into 1-inch pieces equals 4 cups)
: 7 ounces leaves
: 6 3/4 cups lightly packed leaves
: 1 cup wilted and lightly squeezed greens
: Yield from 1-pound bundle of beet greens:
: 8 ounces stems
: 8 ounces leaves
: 7 to 8 cups lightly packed leaves
: 1 cup wilted and lightly squeezed leaves
: Yield from 10-ounce package of frozen spinach:
: 6 1/2 ounces or scant 1 cup thawed and lightly squeezed
leaves Cooks Illustrated September/October 1994
Submitted By DIANE LAZARUS On 12-27-94
Title: Preparing Butterflied Chicken
Categories: Information, Poultry, Chicken
Yield: 1 info
1. With the breast side down and the tail of the chicken facing you,
use kitchen shears to cut along one side of the back bone down its
entire length.
2. With the breast side still down, turn the neck end to face you and
cut along the other side of the backbone and remove it.
3. Turn the chicken breast side up; open the chicken out on the work
surface. Use the palm of your hand to flatten it.
4. Make half-inch slits on either side of each breast about one inch
from the tip; stick the legs into these openings.
5. Use the smooth face of a mallet to pound the chicken to
approximately even thickness.
6. Loosen the skin on each leg and thigh; rub herb mixture under the
skin.
7. Loosen the breast skin; rub remaining herb mixture under the skin.
8. To carve the butterflied chicken, use kitchen shears to cut along
the breastbone. Since the breastbone is broken and the meat is
flattened during pounding, this should be easy.
9. Once the breast has been split, only the skin holds the portions
together. Separate each leg and thigh from each breast and wing.
Cooks Illustrated September/October 1994
Submitted By DIANE LAZARUS On 12-27-94
Source from luhu.jp
hard to know how much to buy when a recipe gives ingredient amounts
such as "2 cups blanched and squeezed spinach". Its equally
difficult to calculate how to substitute frozen spinach for fresh.
Though based on averages, the following tables should help you make
more accurate guesses.
: Yield from 10 ounce package fresh (curly-leaf) spinach,
pre-rinsed
: and stemmed:
: 1 1/2 ounces stems
: 8 1/2 ounces lightly packed leaves
: scant 5/6 cup wilted and lightly squeezed leaves
: Yield from 1-pound bundle of flat-leaf spinach:
: 6 to 7 ounces stems
: 9 to 10 ounces leaves
: 8 to 9 cups lightly packed leaves
: about 1 cup wilted and lightly squeezed leaves
: Yield from 1-pound bundle of Swiss chard:
: 9 ounces stems (cut into 1-inch pieces equals 4 cups)
: 7 ounces leaves
: 6 3/4 cups lightly packed leaves
: 1 cup wilted and lightly squeezed greens
: Yield from 1-pound bundle of beet greens:
: 8 ounces stems
: 8 ounces leaves
: 7 to 8 cups lightly packed leaves
: 1 cup wilted and lightly squeezed leaves
: Yield from 10-ounce package of frozen spinach:
: 6 1/2 ounces or scant 1 cup thawed and lightly squeezed
leaves Cooks Illustrated September/October 1994
Submitted By DIANE LAZARUS On 12-27-94
Title: Preparing Butterflied Chicken
Categories: Information, Poultry, Chicken
Yield: 1 info
1. With the breast side down and the tail of the chicken facing you,
use kitchen shears to cut along one side of the back bone down its
entire length.
2. With the breast side still down, turn the neck end to face you and
cut along the other side of the backbone and remove it.
3. Turn the chicken breast side up; open the chicken out on the work
surface. Use the palm of your hand to flatten it.
4. Make half-inch slits on either side of each breast about one inch
from the tip; stick the legs into these openings.
5. Use the smooth face of a mallet to pound the chicken to
approximately even thickness.
6. Loosen the skin on each leg and thigh; rub herb mixture under the
skin.
7. Loosen the breast skin; rub remaining herb mixture under the skin.
8. To carve the butterflied chicken, use kitchen shears to cut along
the breastbone. Since the breastbone is broken and the meat is
flattened during pounding, this should be easy.
9. Once the breast has been split, only the skin holds the portions
together. Separate each leg and thigh from each breast and wing.
Cooks Illustrated September/October 1994
Submitted By DIANE LAZARUS On 12-27-94
Source from luhu.jp