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Food tips: Sharp cutter needed for biscuits, shortcakes
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More from FoodWhen you're cutting dough for biscuits or shortcakes, use the sharpest implement you can. While of course it's possible to use a juice glass or can, a dull cutter presses down on the edges of your biscuit dough, leading to shorter, less fluffy biscuits. If you don't have a biscuit cutter or an appropriately shaped cookie cutter, a sharp knife is the next-best option.
Choosing melons
If the watermelon you picked up at the market is not quite as juicy and full-flavored as you hoped, don't panic. While it's not going to ripen further once picked (that's why picking a good melon is paramount), a small sprinkling of salt — kosher salt is fine, but large-crystal sea salt is better — will sharpen the flavor and add a delicate crunch. Salt your melon immediately before you plan to eat it; too soon, and it will begin to lose moisture.
To choose a good melon, look for evenly sized, large melons with no cracks or pitting. They should smell fragrant, and the stem end should be indented.
Don't toss the produce
Although the florets are the first thing that come to mind when most of us think of broccoli, the stems are perfectly edible as well, and are excellent both raw or in stir-fries or sautes. Be sure to peel away the outer green coating, as it can be tough, then slice thinly into small coins.
— For information, visit www.foodnetwork.com. Distributed by Scripps Howard News Service.
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