You ask as if getting your knives professionally maintained is all that’s required to keep them sharp. Unless you’re getting this done often (commercial kitchens have it done weekly or bi-weekly), even in a home kitchen, your knives are getting awfully dull between sharpenings. So you need to be doing something at home.
Here are two questions
Right off the top of my head, quiche, a frittata, and stratas come to mind. All have eggs, can be prepared ahead, and usually appeal to a wide audience. I have some other ideas, too, although you mention a few picky eaters, so it’s
I’m sure you have seen shortcuts; making your own self-rising flour is pretty straightforward. It’s nothing more than flour with baking powder and salt added. There is one little twist, though, you may not be aware of. Popular brands like White Lily in the south, and King Arthur in the north, aren’t based on all-purpose flour. They’re made of flour with a lower protein
Two hours seems like an awfully long time to cook, even for a hard grain like wheat berries. There are a few possibilities as to why your wheat berries took so long, and some remedies.
Do you know
Good mashed potatoes rely on more than simply the kind of liquid used, although, yes, I do think whole milk vs. skim milk will improve them. (I remember my dad marveling that when they removed the cream – the good stuff – from the milk, they raised the price.
When I shared this week’s question with my daughter and gave her a quick rundown of the answer, her response was, “So that’s why my French toast comes out so crappy!” So I guess your question puzzles more than some.
Let’s go back
First off, good for you for searing scallops successfully. That’s tricky to get right; you’ve got to get the pan sufficiently hot and then get those babies seared on both sides and out of the pan quickly before they overcook. You should be able to go on to other methods easily.
Scallops can also be poached, steamed, sautéed,
The mention of crabapples reminds me of a beautiful Christmas-time display I saw at the Concord History Museum years ago. The museum has since changed names and been substantially renovated, but in those days it was rustic. The image which has stayed with me was of a Colonial home decorated for a winter dinner, and in the middle of a plain pine table, amid table settings of pewter, was a wooden
Yup, kefir is thinner than yogurt. It's similar, though I wouldn't describe it as the same as drinkable yogurt; the flavor's a little different. I'm spoiled, as I make my own kefir and prefer it to the store-bought variety. If you like drinkable yogurt, though, you should probably
Salting and draining watery vegetables like eggplant and zucchini is a time-honored technique. It's done for two reasons. One is to rid the vegetable of bitter juices, something that's not really necessary with the newer varieties. Heirloom varieties may still be improved by doing this.
Welcome to the world of cooking with coconut oil. I, too, became aware of its health benefits a few years ago and have been happily incorporating it into my cooking ever since. While I wouldn't say there are culinary advantages to cooking with it – it requires a little adaptation – it's certainly easy to work into your recipes.
Think of it as a stand-in for virtually any
I almost always use red lentils when cooking, making lentil cakes or lentil loaf. I don’t do a lot of cooking with lentils, so I was wondering if there a difference besides color in the different varieties of lentils. I may need to expand my lentil cooking, depending on your response.
Just as all tomatoes have different characteristics, so do the members of the legume family – beans, peas, and lentils. So there are definitely differences other than color among the various kinds of lentils. I was amused to go back through