kitchen-tips

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.

Some hints on cooking chicken, a most versatile ingredient

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

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

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.

A simple method of cooking rice, in a pot.

How to Make Vegetable Stock.

Normally, zucchini would be far too wet to make a good lasagne, so this technique can be used to make the zucchini more suitable as a stand-in for the pasta noodles.

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.

Eggplant, especially the large European variety, contain a lot of moisture; unless you’re frying the eggplant slices before using them, they need some prep work to be good in casseroles and bakes.

An alternative to using buttermilk.

Makes an interesting garnish, listed in Roasted Pumpkin Soup

A better way to cook vegetables.