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SAUCES
Gulde
for Cooklng
Sauces
Sauces
boii over rapHly,
osp€obl!
Uro€e
that
oontain mllk. As soon ag the
doc
ls
opaned. cooking stopa.
lf ingrcdients ar€
not
taksn
dir€ctly
fom
the.Bfrlgofator,
ooking
time
s,lll
bs
l6s
than givan
ln
thc
recipe,
Stir sau€€ quickly,
$out
6v€ry 30 soconda to €llminate
trmps.
Be sure
to
usb
a
@nt€h€r
twloe tho slze
ol
the
amomt of
lQuld
b
prevodt boillng over.
A
wooden
spoott
iuy
bo
lclt
ln
lhs
dlsh
wltilc
sauca is cooklng
for
easy
Btiring.
lf seucc ls stin€d
slorr/ly,
cooldng Ume
may
]€$ilrs
about
15
seconds
lorger.
H
deeired,
I
1
guert
$ase
measurui
may be
uaed
to
prspsrg
tomg
taucoS.
.
White Sauce
Cruor
1
cup,
thh
1
Tbsp
'
1
Tbsp
1
cup
45
sec.
1-1lZ-
4 mln.
on Fullpower
as bhectsO
rned.2Tbsp
2Tbsp
lcup
1
min.
1-1n-
4 min.
undl
thickened, stinlng
onos.
stand,
@lr€rsd, before
thick3Tbsp 3Tbsp
lcup
1
mln.
3
-
4-112
min.
Amount
Fet
from
Flour
DrlppirUr
Llquid
or
Codr on
Drippings
Power
10
9pcdal
No0es
I
qrp,
thin
1
Tbep
I
Tbsp I
anp
2-4min.
Gook
on
Full power as directed
or
udil
thickened,
stining
onoe.
Lel.
stand,
@vered,
before
md..
1
Tbsp
I Tbsp
1
cup
3-5min.
thick
1
Tbsp
1
Tbsp
1
cup
3-5min.
GASSEROLES
Casssroles may rcqulra oooacional $tinlng
to.
dlstdbuls
hoat
They oook more evenly
silrsn
made
w[h
lngredlenb
st
rimilar
elze
rnd
rhapa.
Becauec
ol
hoh
rhortcr
cooldng
llmc, ceecaulee
aod€d
ln
lhc
mlcruwNve
o/€n
lencnlly
ncad lccg llquld.
Garrerolcr
urlih
cram
attd
drccr.
rsucst,
or moab whldt
n€ed
llolw
cooking to tenderizc,
@ol
brst
on
poutr
l€\nl
4.
When coolting a
farorlto
caa3orcle,
makc
tuo
and
fraezg
the sscond
ior
lirfiJrc use. Une
a cass€mlr or
baklng
dish with
plasflc ntrep. Transllar
the
oookcd food
to
lhe lhed mntsinsr
and freeze. Ag
sosr
as
lhs
food
ls
ftozsn ln
ha
shape
d
he
dish,
rglmvr
it
and u,rap with
figez€r papor. Later
ft
cran
be
unnnapped
and
Etum€d
to the
conElrcrfor
dafiogtlng and healing.
Dry Gasserole
llirtures
Many
prcpared
bo)(
type ca$ercl€G am alellable
on the groocry sh6hr€o. Many
haw
frueae dded
bodc or
cveporated
fuods
irdudcd.
Cooklng periods aru oo short
hore
nlay
nd
ba tlma
for
itre.
bods
b
sbsorb
thc
molstunr
sufllden{y
and
rconsiltutB
the lbods. To
prtpala
thle
typ€,
boll
lhe
amount of
wet
r
Fcomrn€ndod
on
th€
packags. Add
lhe
noodlgB
(whcn
lndnled)i'oover
and
cooa(
ior rppm,ful8bly
10
mlnubc.
Abn,
noodles
to
Etand
oovef€d
for an
addldonal
l0
minutss. rlns€
rrrltlr
rvarm
wabr
End
dreln. Thcn
follotrt
package
diEc{ons
for
puparlng
he IIi&
Rsh€et
ftur
b
rdx
nriuihs balon
*rVng.
22
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