Comments for foodperson.com

Comment on Drying mint a fragrant, painless process by Janet Majure

Janet Majure — Mon, 21 May 2012 15:18:36 +0000

Hi, Elizabeth. Yes, the process would be the same. In fact, I don’t know what kind of mint I have, but the scent and flavor are closer to spearmint that to peppermint. The process, in fact, is the same for pretty much any herb. Good luck!

Comment on Drying mint a fragrant, painless process by Elizabeth

Elizabeth — Mon, 21 May 2012 02:53:47 +0000

I assume this would be identical for spearmint leaves?? I prefer these to peppermint and was thinking of planting them to harvest for tea…it’s my favorite!! This would sure save some money down the road when the plants are old enough. Thoughts?? : )

Comment on Drying mint a fragrant, painless process by Janet Majure

Janet Majure — Fri, 04 May 2012 02:07:32 +0000

Hi, Cindy,
Glad the info was helpful. I don’t see any reason you couldn’t put the dried leaves in a food saver bag, but I’m not sure whether it would be of any benefit, either. The drying is a preservation technique in itself. I guess I’d check with local extension office on that question. Good luck! — Janet

Comment on Drying mint a fragrant, painless process by Cindy R

Cindy R — Wed, 02 May 2012 18:52:28 +0000

Thanks for the information on drying mint. I have a “large” over growing patch that I needed help with trying to figure out what to do with it. Once the leaves are dried do you think I could put them in a food saver bag and suck the air out to preserve them?

Comment on Make easy tomato sauce in oven for freezing by Janet Majure

Janet Majure — Tue, 21 Feb 2012 18:46:51 +0000

I hope so too! Fun to see someone from the southern hemisphere cooking up tomatoes as I sit here amid gloomy winter. If anything goes wrong with the sauce, check out this post for one rescue option: http://foodperson.com/2008/08/29/serendipity-tomato/

Comment on Make easy tomato sauce in oven for freezing by Annette

Annette — Tue, 21 Feb 2012 03:04:55 +0000

About to make my first batch,hope it’s as good as it sounds.

Comment on The right tool makes sauce a snap by Janet Majure

Janet Majure — Thu, 19 Jan 2012 23:00:14 +0000

Thanks, Lynne. I’ve made other sauces with the butter-flour-paste combo (there’s a term for that, but it escapes me at the moment), but not gravy. Sounds like a good approach.

Comment on The right tool makes sauce a snap by Lynne Bauma

Lynne Bauma — Wed, 18 Jan 2012 22:59:54 +0000

Here’s a great way to make gravy with the chinois: simmer 1 lg onion, 4-5 stalks celery, and 3 big carrots (all cut large) along with chicken giblets in a pan along with chicken broth (I use about 28-32 oz.) for about 20 minutes or until veggies are soft. Mash the veggies through the chinois keeping the broth along with the mashed veggies. Pour sieved results back into the pan and bring to a boil. Mix 1/2 stick soft butter along with enough flour to make a thick paste. As the liquid simmers, add spoonfuls of the flour paste to the broth and wisk quickly as you add. Continue to simmer on low until mixture is mixed well and thickens. This is the best gravy and never fails.

Comment on Tip: An easier way to peel butternut squash by Missy is a Madam « londonlovebirdy

Missy is a Madam « londonlovebirdy — Tue, 10 Jan 2012 18:31:20 +0000

[...] squash to make soup. My sister has warned me it was a bugger to peel and deseed, but I found a great tip online, for doing so easily. Just pierce a few holes in the squash, put it in the microwave for 3 [...]

Comment on The right tool makes sauce a snap by Janet Majure

Janet Majure — Mon, 21 Nov 2011 20:40:40 +0000

Hi, Donna, Try your local hardware or department store, or Amazon has a selection of what I call ricers at this link. If you are looking for the china cap, then this second link will work. Good luck! -- Janet