d in pot? shop online at www.missourivalleyshopper.com March 15, 2016 • Page 7 How to Cook Like a Professional Chef at Home (StatePoint) Every home baker or chef has asked the same question at some point: why don’t my cakes or dishes look and taste like the ones from my favorite restaurant? The answer: culinary professionals know secrets and tricks that most home chefs don’t. Some of these are simple and easy to adopt in your kitchen. Position Wisely Pans should be as close to the center of your oven as possible for even cooking. And don’t allow pans to touch oven walls or each other. It’s all about air flow and circulation. Place pans on different racks if you are cooking in them concurrently and align them so they are slightly offset (but close to the center of each rack), to allow heated air to circulate nicely. Avoid Cold Ingredients Avoid using cold eggs because mixtures with them won’t emulsify properly. Don’t use hard, cold butter. Softened butter is better for leavening baked goods and creating an airy, tender texture. And when cooking with it, cold butter won’t melt consistently to flavor vegetables and you often wind up scalding it in the pan. Leaving butter on the counter for an hour to soften up is time consuming, and it still won’t distribute evenly and can leave a mess of leftover butter. A better alternative is the new Biem butter sprayer, a first-of-its-kind kitchen tool that lets users convert a stick of real butter from solid to liquid spray in seconds. It controls portioning so you use less butter, uses no chemical propellants and leaves the unused portion un-melted and in stick form, ready to return to the fridge. More information is available at www.biemspray. com. Avoid Substitutions Use exactly what a recipe lists. For example, if a recipe specifies sugar, use white granulated sugar. Brown sugar or raw sugar doesn’t have the same consistency as granulated sugar. And substitutions like agave or maple syrup don’t have the same chemistry and will impact the science behind the recipe. If a recipe calls for butter, using something else, particularly something Consumer Foods Education Program Recognition BROOKINGS, S.D. - SDSU Extensions’ Pick It! Try It! Like It! Program, was selected by the USDA to become part of a nationwide SNAP (Supplemental Nutrition Assistance Program) education toolkit to help prevent obesity. “SDSU Extension programs excel at taking research-based materials and making them applicable,” said Suzanne Stluka, SDSU Extension Food & Families artificial, will color the flavor. Program Director. Stluka explained that Imitation butter sprays are the USDA, in partnership chock full of additives and with the National Collaboraartificially-flavored oils that tive on Childhood Obesity just don’t taste like the real thing. Always use real, natu- Research (NCCOR), called out to extension groups ral ingredients. throughout the country “I’ve been around long to share evidence-based enough to live through the evolution of butter to marga- programs they developed rine and the eventual discov- for use in their own states, which could be included in eries of trans fats and their the third revision of SNAP-Ed impact to our health that Strategies & Interventions: has brought people back to butter,” says Doug Foreman, An Obesity Prevention Toolkit for States. creator of the new Biem According to a recognibutter sprayer and founder tion letter Stluka received, of Beanitos and Guiltless Gourmet. “Seems like eventu- the goal was to “find mature ally science always discovers policy, systems and environmental change interventions natural is better.” and social marketing initiatives that could help other Get Precise SNAP-Ed partners adapt or adopt similar evidenceWeigh your ingredients using a proper kitchen scale. based approaches in their Call 665-5884 to own state.” And learn how to measure place your ad here. Developed by SDSU teaspoons and tablespoons Extension staff and designed correctly. to encourage increased conCooking and baking are sumption of fruits and vegsciences and art, so small changes and little tricks can etables; Pick It! Try It! Like It! Program has achieved make a big difference in the success throughout South finished products. Interested in this spot? Interested in this spot? Dakota communities where it has been implemented. “We know people should eat more fruits and vegetables. We also know that South Dakota consumers, rank the lowest in the nation in vegetable consumption, according to a 2013 report from the Dept. of Health,” explained Stluka. “This program is tailored to the fruits and vegetables South Dakotans have access to. It is designed to help consumers feel comfortable purchasing fruits and vegetables, taking them home and preparing them for the family.” Stluka shared an example on the material focused on avocados. “How do you pick which avocado to purchase? How do you know when it’s ripe? What does an avocado taste like? What recipes should we use it in? The materials try to answer all these questions for consumers at the point of purchase, along with ways to prepare the fruit and/or vegetables at home.” SDSU Extension partnered with the S.D. Departments of Social Services, Health, Education to provide Pick It! Call 665-5884 to place Try It! Like It! programming to consumers, through after school programs, educational materials in the fruit and vegetable section of grocery stores, in clinics, and with community organizations. For example, LiveWell Sioux Falls and their food council are utilizing various components of the materials in a community-wide cam- paign to highlight a fruit and/ or vegetable each month. “Our research showed that program recognition significantly increased among South Dakotans who engaged in this program, with intake of what consumers call “other vegetables” also increasing. We also learned that children who received the programming in a school and/or after school setting were more likely to ask their parents to buy certain fruits and vegetables when they were at the grocery store,’” Stluka said. Selected by a peer review panel, SDSU Extension’s Pick It! Try It, Like It! Program is one of only 10 programs to make the cut to be included in the toolkit. “There was rigor to the selection process. To have a program selected through peer review, means SDSU Extension staff are able to successfully meet the mission of our Land Grant University and produce quality, research-based materials to benefit South Dakotans and in this case, the nation,” Stluka said. “I’m proud of our team.” yourOther state extension proad here. grams who were selected to contribute include; Arizona, California, Georgia, Maryland, Michigan, Minnesota, Missouri, New Mexico, New York and Oregon. - See more at: http:// igrow.org/news/consumerfoods-education-programrecognition/#sthash. eF50Zf70.dpuf INTERESTED IN THIS SPOT? www.missourivalleyshopper.com www.missourivalleyshopp www.missourivalleyshopper.com Visit our Web site www.missourivalleyshop www.missourivalleyshopper.com Call 665-5884 to place your ad here. Looking for the best deal in town? Check the CLASSIFIEDS! 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