Posts Tagged ‘tips’

Deglaze

Wednesday, January 11th, 2012

 

Sauce from Deglazing

Sauce from Deglazing

Wednesday Word

Deglaze (Cooking Technique)

If you watch any cooking television programs, or thumbed through recipes you’ve most likely heard or seen the word “deglaze”.  This is referring to adding a bit of water, broth, wine, vinegar, or other liquid to a hot pan that has brown bits stuck to the bottom, often from searing meat or sautéing vegetables.  (more…)

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Storing Cookies

Tuesday, December 6th, 2011
Chewy Gingerbread Cookies

Chewy Gingerbread Cookies

Tuesday Tip

Storing Cookies

Cookie baking season is now in full swing in a lot of households now, so I thought it would be a good time to talk about storing cookies.
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Cook Once, Eat Twice

Tuesday, October 25th, 2011
Roast Chicken

Roast Chicken

Tuesday Tip

Cook Once, Eat Twice (at least)

I’m sure I’ve mentioned this tip in the past.  Cook once, eat twice (at least).  When cooking many dishes it’s the cooking time, not necessarily the prepping time that takes a while.  So, cook extra and eat the leftovers for lunch and/or another dinner.  Many times I just utilize dinner leftovers for lunch.  Some dishes can be morphed into another dish altogether.  If you read the weekly meal plans I posted at the beginning of the year, you most likely noticed how I converted and extended meals.  Here are some examples below.
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The Pantry Part I

Tuesday, May 24th, 2011

Tuesday Tip

Behind the Doors – The Pantry Part I

I’ve been thinking about the best way to tackle the pantry topic.  I love looking at celebrity chefs’ Top 10 Pantry Lists, or pantry lists in cookbooks, but the truth is, a pantry is very personalized and what is on someone’s list may not need to be on your list.  The concept of the pantry is to have commonly used ingredients always on hand, whether dry and canned goods in a cupboard, freezer foods, or condiments in the refrigerator.
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Substituting Yogurt for Buttermilk

Tuesday, March 15th, 2011

Tuesday Tip

Substituting Yogurt for Buttermilk

Did you know in many recipes you can substitute plain yogurt for buttermilk.  Like buttermilk, yogurt will activate baking soda because it is an acid.  This helps baked goods to rise.
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