Cooking Beets

Beets Are Good – Interrelated Tips

This article was developed to provide you with resources pertaining to Beets. Our articles typically stand out, because we normally provide a list of readable facts in our articles. Because I prefer to distribute factual articles, I will typically put in several hours of research to find important facts that will educate the reader. I like to structure my articles in a more readable format than most articles. Our format allows you to find the information you are looking to find.

We have done research and found interesting facts that you may not have known. We are showing the facts we found below. These are important facts so don’t ignore them. A large majority of the facts we have found will give you a starting point as you continue researching:

1. Beets larger than 3 inches in diameter are often fibrous and woody.

2. Place trimmed beets in a roasting pan and add a little water for steam.

3. Beets also don’t matter in size, small or large they taste the same, so if it’s cooking time you’re looking for I suggest the small ones.

4. If you’re mixing beets with other vegetables (in a salad, for instance), cook and dress the beets separately and add them last.

5. Beets are high in natural sugar and roasting brings out the natural sweetness.

6. Beets can be harvested at any time in their growth cycle.

7. Lore has it that beets are good for your blood, literally and figuratively.

RECESS — As is obvious from the first half of this article, this topic is centered on Beets. Reading this article to the end will prove helpful, as this article is full of useful information. We have found a few additional facts (see below) that will also help you:

1. Though it is seldom done, beets actually may be transplanted.

2. Select deep, uniformly-red, tender, young beets for freezing.

About the Author

Please visit our website: easy chicken and pasta recipe, tender chicken breast recipes and stuff chicken breast recipe.

What is your strangest cooking creation?

As a prank or for spite or just feeling overly creative, what are some of the most bizarre or fiendish concoctions to come out of your kitchen?

anchovy and garlic cake, pork chop cream pie, beet and liver sausage pizza, thermonuclear chili?

Am I the only evil mad scientist that cooks?

No, I’m a fiend in the kitchen. I’ve been doing it since I was about 8 years old. My first bizarre creation was a tribute to St. Patrick’s day — making my father green pancakes, green milk, green whipped butter…you get the picture. Dad didn’t play along very well, but that only served as an impetus to get down and dirty, using the Kitchen as my laboratory. In high school, Dad found one too many aborted projects ditched in the creek behind our kitchen door, and grounded me from the kitchen for three months. Later on my friends and I devised a Salami and crunchy peanut butter concoction. I made a carrot cake and the frosting (you know, thick and sugary,) was made out of tofu and sugar. Black bean pizza. My husband gave me a solar oven recently, and it has opened up new worlds! I love cooking…and have learned how to improvise.

Beetroot: purple power
Beetroot, beta vulgaris, the deep purple vegetable so common to us and a staple in the Kiwi home garden, is related to spinach and chard as well as the wonderfully named fodder crop mangelwurzel.

Cooking Beets

Cooking Beets Part 2

 

Cooking Beets

Making The Perfect Pickled Eggs And Red Beets

When it comes to making the perfect pickled eggs and red beets, it’s all about how you prepare them.

My family has been making this particular recipe for 20 years, it’s perfect for summer picnics and family gatherings. Unlike other recipes, this one requires you to ‘cook’ your beet juice for a total of 10 minutes. This helps to infuse the flavors. You can add or decrease the sugar content according to your own taste.

Preparation

1. Boil your eggs for 10 minutes on a slow simmer. Remove from heat, drain hot water. Fill pan with cool tap water. Let your eggs sit in the water, for 30 minutes.

2. The smaller and fresher your eggs, the harder it will be to peel them. Let them cool completely, before removing the shells.

Recipe

6-8 hard boiled eggs, shells peeled off
1/2 cup granulated sugar
1/2 cup white vinegar
1 can of sliced beets with juice
2 cups of water
1 tsp. salt (optional)

In a large sauce pan combine the water, granulated sugar, vinegar, salt and the beet juice (reserve the beets); bring to a boil. Boil for 3-4 minutes , turn down to low. Add in the sliced beets, continue cooking on low for 5 minutes. Remove from heat. Let mixture cool for 10 minutes. Pour into your container. Add in your hard boiled eggs, seal container and place into your refrigerator for 6-8 hours before serving.

Egg Tips

1. Purchasing: Only buy fresh eggs that have been refrigerated. Always check the expiration date on your cartons.

2. To test for freshness: Fill a bowl with water and 1 teaspoon of salt. If it floats, toss it. If it sinks, keep it.

3. After Boiling: After you have boiled eggs in their shell, cool and return to the refrigerator. They should never be left out in room temperature, for longer than 30 minutes.

About the Author

Shelly Hill has been working from home since 1989 in Direct Sales. You can visit Shelly online at: http://www.classybusinesswomen.com or at http://wahmshelly.blogspot.com

How to Cook Beets and Beet Greens

Cooking Wood Stove….

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