FoodReference.com Logo

COOKING TIPS & HINTS SECTION


Cooking & Kitchen Tips & Hints - Measurements, Shopping Hints, Serving Ideas, etc.

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   COOKS TIPS   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Cookbooks   ·   Food Posters   ·   Recipe Contests   ·   Culinary Schools   ·   Gourmet Tours   ·   Food Festivals & Shows  

 You are here > Home

 

COOKING TIPS

  Pancakes to Pumpkin Seed Oil   ·   Pancakes   ·   Panko   ·   Papaya   ·   Paprika   ·   Parmesan Cheese   ·   Parsley   ·   Parsnips   ·   Passion Fruit   ·   Pasta   ·   Pastry   ·   Peaches   ·   Peanuts   ·   Pearl Onions   ·   Pears   ·   Peas   ·   Pecans   ·   Pepper   ·   Peppers, Chili   ·   Peppers, Sweet   ·   Persian Melon   ·   Persimmons   ·   Pies & Tarts   ·   Pineapples   ·   Pine Nuts (Pignoli)   ·   Pistachio Nuts   ·   Plums   ·   Plum Pudding   ·   Pomegranate   ·   Poppy Seeds   ·   Porcini Mushrooms   ·   Portobello   ·   Potatoes   ·   Potatoes, Blackening   ·   Pot Pies   ·   Poultry   ·   Poultry Seasoning   ·   Powdered Milk   ·   Prickly Pear   ·   Pumpkin Seed Oil  

 

 

See also: Article on Melons

Persian Melon

PERSIAN MELON - This melon is quite similar to the Cantaloupe, but it slightly larger in size, has a greener rind, and on the outside it has finer netting. Persian melons are peak in August and September with the season beginning in June and ending November.

STORAGE - Keep uncut melons at room temperature for two to four days or until fully ripe, then refrigerate for up to 5 days. Refrigerate cut up melon in a covered container up to 3 days. Remember that cut melons are aromatic and their smell will penetrate other foods.

PREPARATION - Melon preparation is easy! Always wash melons in warm soapy water before cutting to get rid of any impurity on the rind that might be carried from the knife blade to the flesh. Simply cut the melon in half and scoop out the seeds and strings. Melons can be cut into halves, quarters, wedges, cubes, or scooped into balls with a melon baller. Most melons will benefit from a squeeze of lemon or lime juice to enhance the flavor and served at room temperature.
CDC.gov - 5 a Day



 

  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 - 2014 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.





 

 

 

See also: Articles & Trivia

 

Culinary Schools
& Cooking Classes

From Amateur & Basic Cooking Classes to Professional Chef Training
Over 1,000 schools & classes listed for U.S., Online & Worldwide