Side Pannel
Salts Used in Pickling
Ingredients List
- Use of canning or pickling salt is recommended. Fermented and non-fermented
- pickles may be safely made using either iodized or non-iodized table salt.
- However, non-caking materials added to table salts may make the brine
- cloudy. Flake salt varies in density and is not recommended for use.
- Reduced-sodium salts, for example, "Lite Salt" may be used in quick pickle
- recipes, as indicated in this guide. The pickles may, however, have a
- slightly different taste than expected. Caution: Use of reduced-sodium salt
- in fermented pickle recipes is not recommended.
- ======================================================= === * USDA
- Agriculture Information Bulletin No. 539 (rev. 1994) * Meal-Master format
- courtesy of Karen Mintzias
- From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Directions
Recipe via Meal-Master (tm) v8.05
Title: Saltsa Aspri (Greek White Sauce)
Categories: Sauces, Greek
Yield: 1 Servings
Karen Mintzias
THIN WHITE SAUCE
1 tb Butter
1 tb Flour
1 c Milk; warm
MEDIUM WHITE SAUCE
2 tb Butter
2 tb Flour
1 c Milk; warm
THICK WHITE SAUCE
3 tb Butter
3 tb Flour
1 c Milk; warm
OPTIONAL
Salt & White pepper
Grated nutmeg
To make the sauce, in a heavy saucepan melt the butter and heat WITHOUT
browning. Using a wire whisk, stir in the flour. Cook for 1 to 2 minutes
over low heat, then remove from the burner and gradually stir in the warm
milk. Move the pan back to the heat and bring to a boil, stirring steadily
for a smooth sauce. Add a pinch of salt and white pepper, and grate a
little nutmeg for a nice flavor.
As a general rule, thin white sauce is used for soups and sauces,
medium for pastitsio and moussaka and other au gratin dishes, and a thick
sauce for croquettes and souffles. From "The Food of Greece" by Vilma
Liacouras Chantiles.
Typed for you by Karen Mintzias
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