February 2001 “Cooking Tips” Winner — Bonnie Gallagher

“This is a tip regarding the freezing of meat that I learned from the local butcher many years ago and it has worked for me. When I see meat on sale, I usually buy extra for future use and freeze it but "freezer-burn" is a concern. The butcher told me to coat the meat with vegetable oil before freezing. This helps to seal in the juices and prevent freezer-burn. I then wrap it first in plastic wrap and then aluminum foil. Maybe I go overboard but I then put it in a zip lock bag, put a label on it and date it.

I also keep a list on my frig titled "What’s in the Freezer?" I can easily see if I already have what is needed for a recipe.”

Bonnie Gallagher

Prize:

• Cooking tips: Dean Jacobs Pasta Seasonings

February 2001 “Cooking Disasters” Winner — Lisel Schaffer

“Since the smoke has finally cleared from my kitchen, I can write about my most recent disaster.

I was preparing a recipe for pork chops on a bed of sauerkraut and applesauce. I was browning the chops in a very hot cast iron skillet in batches — so the skillet was extremely hot. At this point, I turned the gas burner off. A very important thing to do.

The next step was to deglaze the pan with a half-cup of sherry. The burner was off so I had no worry about pouring the sherry into the pan. I turned the burner back on and WHOOSH! The flames were about a foot high, speaking conservatively.

There is a door to the patio next to the stove and I was about to pitch the pan out the door into a snow bank! However, I thought about how delicious the sauce would be and I did not want to waste it on a snow bank.

Instead, I took precious minutes to fly across the kitchen to get a lid. I got it, covered the pan and the flames went out. That is how I single-handedly saved my 100-year-old Victorian home from total destruction!

I have always been impressed at a restaurant by a chef who flambés the food tableside. I now know that I also have the ability to do this but I would not recommend starting this way!”

Lisel Schaffer

Prize:

• Cooking Disasters: Dean Jacobs Gourmet Seasonings

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