• To Fold is the process of mixing a very light substance with a heavier one without losing any lightness. The heavy mixture is lifted from beneath usually with a large metal spoon and folded over the light one, but NEVER stirred in a Circle.
• To Freeze is to chill food below the freezing point of water 32F Freezers for storing food should be kept at 0F.
• Fry Dry-to cook meat over a high heat in fat barely covering the base of a heavy frying pan. Shallow- to cook eggs, fish or breaded meat without burning in 1/4 to 1/2 inch of layer of fat. Deep-to immerse and fry food that is coated with batter, breadcrumbs or flour in fat or oil.
• Glace is a sugar iceing for cakes, candied fruit or cookies. It is made with sugar and can be flavored.
• To glaze means to make shiny with egg, water, sugar, or milk. Jam or fruit glaze is used for coating desserts or cakes. Meat glaze is reduced bone stock that is added to sauces.
• To grate means to scrape into small pieces by rubbing hard food such as cheese or raw vegetables on a metal or plastic grater
• To grease means to coat with a think layer of butter, margarine or shortening.
• To grind means to reduce to tiny pieces by working though a food grinder.
• To infuse means to steep flavorings in warm but not boiling liquid. The flavorings are usually strained out before the liquid is used.
• To knead is the process of pushing dough way with the heel of the hand, then bringing it forward with fingers so all the ingredients become thoughly combined. When making yeast doughs, kneading distributes the yeast and develops the gluten in the flour.
• To Pit means to remove stones or seeds from fruit
• To Poach means to cooke gently in trembling (not boiling) liquid, Fish, Poultry, fruit, Pasta and eggs can all be pouched.
• To pound means to reduce to a powder or smooth paste, pounding is usually done in a mortar or pestle, or to weaken muscle fibers in meat, can use a rolling pin to do so.
• Puree is a mixture of fruit, begetables or meat that is sieved or blended to a thick cream, the ingredients are usually precooked before pureeing.
• To reduce means to boil down a sauce or liquid to concentrate the flavor and sometimes to thicken the consistency.
• To Render means to melt down fat gently into liquid, then strain and boil with a little water and strain when clear.
• Roux is a blending of a fat and flour mixture that is used to thicken many sauces.
• To Scald means to heat a liquid such as milk to just under boiling point.
• To score means to mark with a series of shallow even cuts.
• To Sear means to brown food over fierce heat for a few min to seal in natural juices. This often precedes stewing.
• To Shred means to cut or break into uneven strips
• To Sieve means to work food through a strainer or food mill.
• To Sift is to shake a dry powdered substance through a sifter to remove any lumps which gives lightness.
• To Simmer means to cook in a liquid at about 195, or just below boiling point so that bubbles occasionally break through the surface.
• To Skim means to remove fat or scum from the sruface of sauces, soups or stocks. This is done by bringing the liquid to a boil over slow heat, taking the pan from the heat and skimming it.
• To Steam is to cook food by moist heat on a rack in a closed container, the food must not touch the water.
• To stew means to cook meat, vegs, fish or poultry slowly in liquied in a covered pan.
• Stock is liquid made by simmering meat bones, poultry, vegs or fish for several hours, it is the base for many classic sauces and soups and is used in stews and to make gravy.
• Stuffing is a mixture of savory ingredients used to fill cavities in fish, poultry, meat or game. Stuffings can include ground meat with breadcrumbs, rice, vegs, nuts, spices and often eggs, milk or a sauce to bind. they are often highly seasoned.
• Whisk means to beat fast with a circular motion so that a mixture is made lighter by incorporating air. This can be done with a electric mixer, a rotary beater or balloon whisk.
• Zest is the rind of a lemon or orange that is removed without any of the underlying pith which can be very bitter.

Breakfast- FG-One waffle with a peanut butter at 5:30am/Porridge at 9am and tea

DH 4 eggs, Herb Bread

Lunch- DH-Leftover Soup plus Extras Slice of loaf, two cookies and trail mix for snacks

FG-Cabbage Salad, with Dill crackers on the side.

It looks good even raw and just ready to go in the oven, do you ever brine your meat before cooking it? I will post a after photo.

Supper: Brined Whole Chicken Breast on the bone, with herbs/spices, onion, carrot, celery with oven baked fries.

Drinks-Water, Tea

Extras-Dill Crackers, Chocolate Cranberry loaf, Cookies, and herb bread, biscuits.

Reuben Pie Recipe

• 1 and half cups of sauerfraut either homemade or store bought, drained
• Pastrry for one 10 inch crust for pie
• 8 oz of swiss cheese, thinly sliced
• 8 oz corned beef-diced or strips (or 1 cup)
• 1 onion-Peeled, Halved and sliced thin.

Preheat your oven to 375, layer half the cheese in the bottom pie shell, then half the corn beef, then a layer of  well drained saurkraut, then the onion, then the rest of the meat and finish the layers with the cheese.. Then top with with the pie crust.. don’t forget to put your cuts on the top of the pie to allow for steam.

Bake for 35 to 45 min or until the pie is golden in color.. Let it stand at least ten min, serve hot.