William Penn Life, 2008 (43. évfolyam, 1-12. szám)
2008-05-01 / 5. szám
"fhe T-iwíűrim Kítcheu with Főszakács Béla Oils for cooking FÁRADJON BE A MAGYAR KONYHÁBA. Warm weather is finally here, and I'm glad. Lot's to do and enjoy outside this time of the year. My announcements and housekeeping this month are minimal yet important. The WPA Golf Tournament will be in Harrisburg, Pa., July 18 and 19. Golfing will take place at Dauphin Highlands Golf Course so watch the William Penn Life for details. Branch 336 Harrisburg will have its own golf outing on July 12 at the Sunset Golf Course in Middletown, Pa. A picnic will follow the tournament at Ciborg Park in the Harrisburg area. It's a great day to play golf and experience great fratemalism while helping support CAMP CAN DO to send children with cancer to camp. I had the pleasure of visiting Cincinnati, Ohio, for the Northeast Regional ACF Convention. The CHEFS TIP #61 For the best tasting appetizer, entree or salad, try using favored or an infused oil to boost the taste. A vinaigrette of walnut oil and raspberry vinegar poured over fresh salad greens will make for a very tasty salad your guests will remember. Garlic oil drizzled on pasta adds extra favor and will also keep it from sticking together. By using a favored oil, you will enhance your culinary skills and take your meals to a new level your family will enjoy. weekend included seminars and hands-on workshops to learn new skills, share ideas and get tips from the experts. I was happy to have participated in the Artisan Breads class. I now possess the secrets for making the perfect Hungarian Rye Bread! As I am a member of the Board of Directors, I can report we are working on many things to improve activities and advance the William Penn Association to greater status in the Hungarian community. Stay in touch with your branch and read the William Penn Life for all the details. Good things are in the works for our members. A few directors and I attended a black tie dinner in Washington, D.C. for Dr. August J. Molnár. Professor Molnár is the president of the American Hungarian Foundation and is also active in running the Hungarian Heritage Center in New Brunswick, New Jersey. Thank you for all your years of service and many contributions, creating an educational environment for all of us to enjoy now and in the future. Here is the trivia for this month: What flavorless, colorless oil is polyunsaturated more than any other with a very high smoke point, making it great for deep frying, and doesn't solidify when refrigerated? Our topic this month was requested by Patty Balia of Branch 296 Springdale, Pa. While I did write a column about healthy eating and foods, I put the emphasis on the foods and not how to prepare them. So here we go into the kitchen to learn all about the wonderful oils we can use for cooking. Let's do a quick lesson in fats and oils so we know what we're dealing with. Fats and Oils are basically the same product. The only difference is that fats are solid at room temperature while the oil is liquid. Carbon and hydrogen are the main ingredients in fats and oils. When joined together in a specific configuration, a certain fatty acid is produced. While amino acids are the building blocks of protein, fatty acids act the same way to make fats and oils. Saturated fats come from animal sources and hold their shape at room temperature. They are the nutritional bad guys that cause high cholesterol, coronary disease and some forms of cancer. The most common of this type of fat are butter, lard and suet. Margarine and vegetable shortening are saturated and artificially produced by hydrogenation. They have been transformed into a solid by the addition of extra hydrogen atoms which makes them unhealthy to consume. To give you an idea of how un-Visit Chef Béla on the Internet at www.hungariankitchen.com 8 William Penn life, May 2008
