Hunger finds no fault with the cooking....are you agree??

 Something that might boost our knowledge...small but sometime is BIG!!

COFFEE

Remove bitterness from percolators and other coffee pots by filling with water, adding four tablespoons of salt and percolating or boiling as usual.

To prevent cream from curdling when adding to coffee, use fresh cream. As cream ages, its lactic acid content increases. Acid can curdle cream. The acid in coffee, along with coffee's heat, favor curdling of cream.
Coffee from: 'Kitchen Directory and American Housewife' (1844)

"Use a tablespoonful ground to a pint of boiling water [less than a quarter of what we would use today]. Boil in tin pot twenty to twenty-five minutes. If boiled longer it will not taste fresh and lively. Let stand four or five minutes to settle, pour off grounds into a coffee pot or urn. Put fish skin or isinglass size of a nine-pence in pot when put on to boil or else the white and shell of half an egg to a couple of quarts of coffee."

CLARIFIED BUTTER

Clarified or drawn butter is clear, melted butter separated from its milk solids and water. To clarify, melt butter in a heavy saucepan over medium heat. Remove white froth as it forms on top. When the milk solids separate and settle at the bottom of the pan, carefully pour off the clear, yellow butter and discard the milk solids. Compared to regular butter, clarified butter can be heated to a higher temperature without burning and can be stored longer.  One pound of butter makes 12 ounces of clarified butter.

CORN OIL

Corn oil is odorless, has very little taste, and has a high smoke point, which makes it good for frying. It is also widely used in manufacturing salad dressing, mayonnaise and margarine.

Corn oil contains very little cholesterol. It's fatty acid content is 13% saturated, 62% polyunsaturated, and 25% monounsaturated

Crimini
Italian Brown Mushroom

Crimini mushrooms are similar to the button variety, yet they are darker in color, have a richer flavor, and have a more dense texture. Criminis were once an imported mushroom but are now grown domestically.

CLOVE PINK

Carnations, also called clove pink and gillyflower, are an edible flower with a spicy odor that are native to the Mediterranean region. They can be candied, pickled with spices, and used fresh in salads. In the past it has been used to spice wine and beer, and as a substitute for the more expensive clove.

Crab Apples

Crab apple trees produce small, very tart (acid) fruit, sometimes used to make jellies and preserves. They are also spiced and preserved whole.

In the Middle Ages crab apple juice was used much like vinegar is used today.

Galangal

The rhizome (root) of galangal resembles ginger in taste and appearance. It is predominantly found in Asian markets and sold fresh, frozen, dried, or powdered.

Galangal is also well known in European medieval cooking.

Selection and Storage
When ripe, galangal should be ivory white and firm with very little separation between skin and flesh.

Never buy galangal that is wrinkled or shriveled. Store refrigerated uncut and unwrapped for up to 3 weeks or, peel the root and place it in a jar of sherry and store it refrigerated for several months.

Galangal can be frozen if tightly wrapped in foil.

Preparation
Galangal can be sliced and used to flavor soups and stews (remove before serving).

It can also be mixed with lemon grass, chilies, shallots and garlic into a paste that can be used to flavor rice dishes.

Galangal can also be mixed into a curry paste for similar purposes.