FoodReference.com (since 1999)
COOKING TIPS & HINTS SECTION

 

Cooking and Kitchen Tips and Hints; Measurements, Shopping Advice, Serving Ideas, etc.

 You are here > Home

See also: Articles & Trivia

 

CULINARY SCHOOLS
& COOKING CLASSES

From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

CAULIFLOWER

Cauliflower seed packet

Cauliflower should be stored at 35 degrees F with the leaves still on and good air circulation. With the leaves they will last 2 weeks, without the leaves only a few days.

Those with thyroid problems should avoid eating large amounts of cabbage or cauliflower. They both interfere with the body's absorption of iodine, needed by the thyroid gland.

Cauliflower may turn yellow in alkaline water. For whiter cauliflower, add a tablespoon of milk or lemon juice to the water. Do not cook cauliflower in an aluminum or iron pot. The chemical compounds in cauliflower will react with the aluminum and turn the vegetable yellow. While in an iron pot, it will turn a brown or blue-green color.

Stir cooked cauliflower into mashed potatoes to enhance their texture.

Cauliflower can be substituted for broccoli in many dishes.

Cauliflower can also add a zest to your favorite tossed salad.

Use chopped florets in place of meatballs as an addition to your favorite pasta sauce for a delightful vegetarian pasta dish.

Add fresh or leftover cauliflower to soups or stews.

Raw florets make a crunchy, nutritious appetizer with low-fat dressing or dip.

 

 

COOKING TIPS

  Cabbage to Cheesecake   |   Cabbage   |   Cactus   |   Caffeine   |   Cakes   |   Cans, Shelf Life   |   Cantaloupe   |   Capers   |   Capon   |   Carambola or Star Fruit   |   Caraway Seeds   |   Cardamom   |  Cardoon   |   Carnation   |   Carob   |   Carp   |   Carrots   |   Carrot Cake   |   Casaba Melon   |   Cashew Nut   |   Cassava   |   Cassia   |   Catsup   |   Cauliflower   |   Caviar   |   Cayenne   |   Celeriac   |   Celery   |   Celery Seed   |   Chanterelle Mushrooms   |   Chateau Potatoes   |   Cheddar Cheese   |   Cheese   |   Cheese, Pasteurized Process   |   Cheesecake Tips  
  Home   |   About Us & Contact Us   |   Recipes   |   Cooking Basics   |   World Cuisine   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2016 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.

 

FoodReference.com Logo

 

 

Popular Pages

Free Food Magazine Subscriptions

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.