Community Magazine July 2016

Shaatra DOES IT Still seeking out a way to make your omelet super fluffy? The answer is finally here! First, remember to remove your eggs from the fridge 30 minutes before you plan to fry them. In addition, even better than adding a bit of milk to your omelet is adding a little water instead. Water increases the eggs’ volume and has triple the effectiveness of milk since water molecules use more heat to thicken the egg protein and cook the eggs thoroughly. MIRIAM SASSON Remember when, just a few short months ago, a dozen eggs cost over three dollars? I never wished those chickens such a speedy recovery from their bird flu epidemic until then! Let’s get an idea of how fattening these eggs are: 1 large egg is eighty calories, with the yolk taking credit for 60 of them (which is 75 percent of the total calories). A dozen large eggs totals 24 ounces, extra-large eggs are 27 ounces, and jumbo-sized, 30 ounces. 225 by the Number For the longest time, I’ve been searching the supermarkets for a more healthy ices option – with no success. There are sugar-free ones, but they contain enough coloring to paint a picture (and, incidentally, to paint your insides red). Then there are the colorless ones, but they’ve got enough sugar to give you ADHD if you didn’t already have it. Now that summer’s arrived, I am left with one alternative: Do it yourself, Mom! The greatest way to get that done, of course, is with ices molds! You can fill themwith your favorite wholesome ices recipe or simply fill themwith 100% juice. The result is so tasty and appealing to children, they’ll be snubbing the sugary stuff and begging for more of your homemade deliciousness! Item of the Month How can I unclog a sink drain that’s stopped up or slow? Tired of calling for the plumber to unclog your drains? Enter the most basic kitchen ingredients to save the day (and your money)! Remove any water buildup from your sink or tub. If possible, remove any foreign stuff from the drain. Pour a pot of boiling water down the drain followed by a half cup of baking soda. Let sit for 5 to 10 minutes. Next, mix a cup of vinegar with very hot water and pour that down the drain, too. After waiting another five or so minutes, flush everything down with another pot of boiling water and watch it all go down the drain – literally. Ever wondered how mayonnaise came to be? Mr. Richard and Mrs. Nina Hellman arrived on the shores of New York City in the early 1900s. Trying to make ends meet, Richard Hellman operated a delicatessen, where he based his success on his wife’s original “dressing” for the salads and sandwiches. He began to sell the spread, which he named “Blue Ribbon,” at ten cents per spoonful. It must have been a big hit because, in 1912, he went all out with the business, obtaining a manufacturing plant, a fleet of trucks - the works! This famous spread was eventually called “mayonnaise” and retains the same recipe today as it did then. To date, billions of pounds of mayonnaise have been sold, with the average person consuming three pounds of the fatty concoction per year. Food forThought Forget about… exposing melting chocolate to water. When droplets of water creep into your chocolate, it will harden quickly. Should it happen, however, simply add a teaspoon of oil to your chocolate and stir. By the way, when handling melted chocolate for an extended amount of time, keep it in a tin on your hotplate to ensure the chocolaty goodness retains its liquidity. (Thanks, Esther Sasson, for that stroke of genius!) (Source: 10,001 Food Facts, Chefs' Secrets & Household Hints by Dr. Myles H. Bader) The average amount of eggs hatched by a hen each year GO FOR IT! Style SPIRIT & FORTHEWOMANOFTODAY 60 COMMUNITY MAGAZINE