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

Quart to Rutabaga       Quart Equivalents       Quince       Quinoa       Radish       Raisins       Raspberries       Red Pepper      Refried Beans, Canned       Refrigerators       Refrigerator Odors       Relish or Salsa       Rhubard       Rhubarb After June       Rice       Rice Wine       Road Kill       Roasting Meats       Rosemary       Rutabaga

 

 

See also: Article on Quince

QUINCE

Quince is not edible when raw (very hard, bitter and tart), but when thoroughly cooked, makes an excellent preserve.

SELECTION - Select fruit that are large, firm, and yellow with little or no green. Quinces should be picked when full-yellow and firm. Quinces must be handled carefully as they bruise easily.

STORAGE - Wrap quinces in a plastic bag and refrigerate them for up to 2 months.

PREPARATION - Quinces are not eaten fresh because of their astringency (due to high tannin content). Because of its high pectin content, it’s particularly popular for use in jams, jellies, and preserves. Quinces tend to hold their shape, so they are ideal for poaching, stewing, or baking as a dessert.

AVAILABILITY - This fragrant fruit is available September through January.
CDC.gov - 5 a Day

Use quince when a recipe calls for pears or apples.
Serve cooked quince in your fruit compotes.
Add quinces to your baked goods.

 

 

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