Chumley Stella's Spice 'N Easy Helpful Hints and Cooking Tips

Second, I'd like you to know that all Spice 'N Easy™ products can be adjusted
to suit your needs. If you like a dinner kit, but think it's too spicy, it can prepare it
with the hot spice packaged separately allowing you to control just how hot you
make your creation. It's easy because all Spice 'N Easy™ products are prepared
immediately before packaging and shipping.

I don't follow instructions strictly and neither should you. Everyone's
circumstances are a little bit different. Every kitchen has different cookware.
Meats have different densities and fat contents and so on.

Always read through your recipe before starting.
This will prevent any surprises that may trip you up during your preparation and
you won't be exclaiming thing like, "I don't have a cover for this pan!"

What? I have to chop tomatoes?
No, you can substitute canned. This one of my favorite shortcuts when tomatoes
are out of season. I sicken at the thought of using a artificially matured, rock
hard, "red" tomato. Depending on what brand you prefer, there may be excess
liquid. You may either drain it, cook it off by increasing your cooking time a bit or
use it in place of water.

The best size for cubed meat is about 1 inch squares.

Chicken pieces - What does that mean?
Some gourmands are very choosy as to what part of the tasty bird they'll use.
When a dinner kit calls for chicken pieces, you have the option of buying whole
chicken and cutting it up, purchasing a package of pieces - legs, thighs, breasts -
or use boneless breasts and cut them into strips. It's up to you what you like.

Lamb can be expensive.
To keep your costs down buy lamb shanks whenever cubed lamb is needed and
cut the meat off the bones. It's a less expensive cut and with Spice 'N Easy™
recipe kits, just as tasty.
P.S You can always substitute chicken or beef.

After rehydrating your packets, I have a bit of water unabsorbed.
Don't sweat it. If the rehydrated product is going to be added to hot oil, drain the
water off, otherwise just throw it in with the product.

Whisk your yogurt or sour cream before using.
This makes it easier to blend into the sauce without clumping.

When browning meats use clarified butter or ghee, or substitute a 50:50
combination of oil & butter.
These are capable of reaching higher temperatures before burning.

Don't use olive oil for high temperature frying unless it's called for.
Olive oil when heated too high gets nasty. Yuck!

If the recipe calls for butter, margarine can substitute.
Oil and shortening can be substituted for each other.
Depending on your preferences.

Always go with your gut instinct.
Electric heat, gas heat, Teflon, cast iron, whatever you use, cooking times and
temperatures will likely need to be tweaked. If it says high heat and there's
burning, turn down your heat. If it says browning takes 20 minutes and your
meat is browned in 15 minutes, don't over cook it. If it's not browned in 20
minutes, cook it longer.

If something seems to be too dry, don't be afraid to add a little water.

Please send all questions to Helpful Hints

First a reminder whole spices are not meant to be eaten!
Just push them aside. They've already done their job.

Helpful Hints & Cooking Tips

Recipe Kits

Chumley & Stella's Co. - 1006 State Route 94 - Blairstown, NJ - 07825