Articles tagged “Cooking Basics”

                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                           

Insect-Eating Plants, Beauty Gush, Cowbells, Risotto, and Trotti'ing... A Trip in Switzerland By Laurel House IN Travel & Outdoors Oct 17 2011 What's the point of traveling half way around the world only to sit in a tour bus and "see" the sights? Next time you travel, don't just sit there, get in there! Ask the tourism bureau about festivals (like the Alpabfart Festival), find out about local favorite activities and foods, then go and experience them! Your vacation, and your life, will be richer because of it. Here's a sampling of what you can do when in Switzerland. + READ MORE

12 Brilliant Uses for Ice By Laurel House IN Food & Health Sep 1 2011 Sometimes known foods and ingredients have surprising uses aside from tasting good, like how beer has been shown to have pain-killing benefits and how conch is a known aphrodisiac. Well... same goes for ice. + READ MORE

10 Cooking Tips That Can Make or Break Your Next Meal By Sara Novak IN Food & Health Aug 30 2011 Cooking simplified. + READ MORE

Great Christmas Gifts: Williams Sonoma Cooking at Home and Weeknight Fresh and Fast By Kelly Rossiter IN Food & Health Dec 21 2010 If you are looking for last minute food-related presents for someone on your Christmas list, here are a couple of lovely books from Williams-Sonoma, Weeknight Fast and Fresh by Kristine Kidd and Cooking at Home by Chuck Williams and Kristine Kidd. + READ MORE

What Makes Slow Cooking So Delicious? By Sami Grover IN Food & Health Dec 11 2009 Slow cooking isn't just about energy efficiency, or laziness. It's about physics too. Here's why keeping the temperature down effects flavor. + READ MORE

Shiitake Mushroom and Bacon Stuffing By Sami Grover IN Food & Health Nov 30 2009 Yes, this stuffing recipe is late. But it is so good, it's worth the wait. + READ MORE

7 Tips for Learning How to Cook: Don't Be Scared By Sami Grover IN Food & Health Nov 18 2009 Learning how to cook is not about memorizing recipes. It's about changing your mindset, and setting yourself up to succeed. Here are a few tips to get you started. + READ MORE

45 Homemade Foods You Can Make Yourself (But Never Thought You Could) By Marye Audet IN Food & Health Oct 14 2009 45 different condiments, foods, snacks, and beverages that you can make yourself. Making it yourself saves money, and is a healthier and more delicious option to buying store bought, commercially prepared items. + READ MORE

Homemade Sweetened Condensed Milk By Marye Audet IN Food & Health Oct 12 2009 Saving money by making your own ingredients is easy, convenient, and fun. Give this sweetened condensed milk a try next time you want to make a key lime pie. + READ MORE

Sourdough Bread Starter Recipe: Starting a Starter By Derek Markham IN Food & Health Sep 22 2009 Sourdough baking is one of the traditional breadmaking techniques which is disappearing from our kitchens, perhaps due to the aura of mystery surrounding it. Baking with a sourdough starter takes a bit more time and attention than baking with a commercial baking yeast, but once you get the rhythm of it, it's not any more difficult. + READ MORE

Chicken Broth and Poached Chicken: A Purrrfectly Efficient Recipe By Sami Grover IN Food & Health Sep 20 2009 Cats and humans alike will love this energy efficient recipe for chicken broth and poached chicken - two meals in one. + READ MORE

5 Tips for Hacking Packaged Food Into Tastier, Greener Fare By Sami Grover IN Food & Health Sep 18 2009 Even the most virtuous home cook gets lazy sometimes. Here are a few ideas for making even ready meals feel homemade - and maybe just a little greener. + READ MORE

Perfectly Poached Eggs Over Rice: An Inexpensive Low-Impact Dinner By Sara Novak IN Food & Health Sep 15 2009 For dinner last night, I thought that I should make a simple and delicious recipe with stuff that I already had on hand. And who doesn't have some rice and a couple of eggs just laying around? + READ MORE

Preserving the Harvest: Freezing Pesto By Sami Grover IN Food & Health Sep 3 2009 Pesto is the classic taste of summer. But with the help of an ice cube tray and some oil, you can preserve it well into winter. + READ MORE

Risotto Cakes: The Perfect Leftover Feast By Sami Grover IN Food & Health Aug 21 2009 Risotto is almost better the next day - but be sure to have some breadcrumbs handy. Risotto cakes are an easy, quick and delicious way to make use of yesterday's dinner. + READ MORE

Make Your Own Vinegar By Sami Grover IN Food & Health Aug 19 2009 Making vinegar is much easier than you would think - and the results can be exceptional. A little wine, a little time, and a starter culture is about all you need. + READ MORE

Try Cooking this Garlic Pasta in Less Water By Kelly Rossiter IN Food & Health Feb 25 2009 Now The New York Times is looking at the amount of water needed to make pasta. As author Harold McGee points out, Americans cook upwards of a billion pounds of pasta each year, so cutting out some cooking time would translate into an awful lot of saved energy. + READ MORE

Kitchen Grease: How to Reuse and Safely Dispose By Elizabeth Seward IN Food & Health Sep 15 2008 Hot grease from cooking can be incredibly powerful. Unfortunately, it is also gross. Any time you combine gross and powerful, the outcome isn't all that good. Getting rid of grease is something that is really difficult for a lot people. Some people actually throw it straight into the garbage when it's hot. This isn't good for quite a few reasons. For one, it can cause a fire. If it doesn't cause a fire, it can still burn the items in your trash and release chemicals into your home air without you even realizing it. Throwing your grease down a drain or in a toilet is also bad. Grease has been known to clog drains and it's always difficult to fix. There are safe ways to get rid of grease when you're done cooking. If you're looking for some tips on it, try some of these. + READ MORE

Shrimp Stock By Team Planet Green IN Food & Health Jul 15 2008 Rinse the shrimp shells under cold running water and place them in a 1-gallon stockpot with the remaining ingredients. Bring the pot to a boil and then lower the temperature to a simmer. Skim the impurities that rise to the surface with a ladle, spoon or a skimmer. + READ MORE

Emeril's Fish Stock By Team Planet Green IN Food & Health Jul 14 2008 Combine all ingredients in a large stock pot. Cover with water and simmer 30 minutes. Salt to taste at end. Strain and store in quart containers. + READ MORE