of the fat removed. After
cooking, follow the method fer
removing fat from pan juices listed
above. Then chill the brisket. Use a
sharp knife to trim the fat.

Substitutes
Lower fat and sugar substitutions to
make your own recipes lighter and
healthier. For example, gefilte fish
made with egg whites or egg substi-
tute tastes just as good as the real
thing. So do matzo balls, parve and
dairy kugels and many baked goods.
Even most honey cakes don't suffer
with applesauce as a replacement for
oil.

9/19
1997

84

Must be hot

Not so hot

Soup

Kugel

Brisket

Chicken, turkey

Gravies

Kasha with varnishkes

Rice

Vegetables (as in vinaigrette

Farfel

Couscous

Casseroles

Tzi mm es

Food Serving Guide
What needs to be served hot?
Soup, of course. And gravies.
What about turkey or brisket?
They can be served warm (not cold),

removed from the oven 20 minutes
or so before serving, as long as the
pan juices or gravies at hot.
The following is a list of what must
be piping hot — and what doesn't. If
you prefer to serve everything hot,

take advantage of alternate heat hold-
ing methods such a barbecues, crock
pots, chafing dishes (rentable), electric
skillets and roasting pans and the
microwave oven. Some dishes, like rice
or potatoes, can be wrapped, in the
pan, with foil and newspaper and
placed in an insulated container, like
an ice-chest or cooler.
For hot foods to remain safe, the
interior temperature should be held
at least 140 degrees after cooking. So,
though most foods are cooked to
higher interior temperatures (chicken,
for example, should be cooked to at
least 180 degrees), they don't have to
be served at such high temperatures.