A Little Personal History: Making hard boiled eggs isn’t difficult. Yet, I’m asked so often how best to do it (eggs end up under-cooked, over-cooked, yolks are green, shells stick while peeling and take whites with them to the disposal, etc. etc). So, without further adieu, here’s my tried and true way to boil eggs,
Read more…
A Little Personal History: I do love poached eggs. There are sooo many egg dishes you can make with them and Eggs Benedict just isn’t the same with eggs cooked any other way! As I’m often making poached eggs for groups and friends, here’s my tried and true way to prepare many at once. Description: http://en.wikipedia.org/wiki/Eggs_Benedict Categories:
Read more…
A Little Personal History: For all their many uses, I hate getting a great deal on large bags of fresh lemons or limes only to have more than I like spoil before all have been used. And when juicing, I always want to squeeze every drop. After much trial and error, here are the best ways I’ve found to get
Read more…
Which Apples are best for cooking? Here’s a list of the best apples to use for cooking, whether pies, stuffing, desserts, etc. Jonathans and Jonagolds Honeycrisp Granny Smith Melrose Winesap Braeburn Rome Beauty Cortland Golden Delicious Northern Spy Gala
It’s often challenging to figure out how much food to buy for a recipe. Foods are sold in a variety of sizes and measurements, often not reflected in recipes. While looking on the Net for some conversion tables to help with a recipe I was preparing, I came across this great list of food measurement
Read more…
A Little Personal History: There’ve been so many times I wanted to make fried chicken, pancakes, bread, biscuits, dressing, brine, etc. yet no buttermilk in the fridge. Often, when only needing tablespoons … the idea of buying an entire carton of buttermilk just didn’t make sense. What does is to make your own buttermilk from
Read more…
Alcohol Substitutions Alcohol Substitutions Alcoholic Ingredient Description Substitution Amaretto Italian almond-flavored liqueur Almond extract. Beer or ale Various types. For light beers, substitute chicken broth, ginger ale or white grape juice. For heavier beers, use a stronger beef, chicken or mushroom broth or stock. Non-alcoholic beers may also be substituted. Brandy Liquor made of distilled wine
Read more…
A Little Personal History: Note: This how-to is still in draft, published for collaborative purposes. Have any tips to share? Visit our Facebook page “How to Cook a Great Steak” as well! There’s also our Pinterest board “How to Make a Great Steak!” for ideas we’ve yet to try. Finally, for some great steak recipes checkout https://cookwithlars.com//tag/steak/
Read more…
Here”s a handy list of tablespoon, teaspoon, gallon, quart, cup, pint, ounce, and ice cube measuring equivalents: Tablespoons, Teaspoons 16 tablespoons or 48 teaspoons = 1 cup 12 tablespoons = ¾ cup 10 tablespoons 2 teaspoons = ⅔ cup 8 tablespoons = ½ cup 6 tablespoons = ⅜ cup 4 tablespoons = ¼ cup 2
Read more…
A Little Personal History: While not something I do often, when tomatoes are in season and you can buy many on the cheap, I do love making tomato sauce or immediately canning the blanched tomatoes for future use, Description: It’s almost always a good idea to skin tomatoes before using them in cooking. (except for
Read more…