06-Jul-2011

Caramelized Onions

Carmelized onions are a real treat in many dishes and accompanying meats of all kinds. There are some tricks to doing it right, but it’s not too hard.

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16-Feb-2012

Cooking Chicken

Some hints on cooking chicken, a most versatile ingredient

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01-Mar-2012

Home Made Stock

Making your own stock is a great way to use leftover things like poultry carcases, meat bones, etc.

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02-Jul-2011

Making Bacon Bits

When you need crumbled bacon or bacon bits, here is a good way I’ve found to handle them.

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28-Jun-2011

Making Perfect Pasta

It isn’t hard to make good pasta, but it does take more than just throwing noodles in a pot and running them over heat.

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28-Jun-2011

Making Perfect Rice

A simple method of cooking rice, in a pot.

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13-May-2012

Making Vegetable Stock

How to Make Vegetable Stock.

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31-Aug-2011

Perfect Boiled Eggs

Boiling an egg isn’t terribly difficult, but it is the reason the egg timer was invented. You’ll need a timer at least until you’ve done it so often that you can just tell when the eggs are ready.

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17-Mar-2012

Souring Milk

An alternative to using buttermilk.

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06-Mar-2012

Spiced Pecans

Makes an interesting garnish, listed in Roasted Pumpkin Soup

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28-Jun-2011

Steaming Vegetables

A better way to cook vegetables.

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