Weeknight Comfort: Making Mashed Potatoes a Meal

2010-02-16-MashedPotatoes.jpgCan mashed potatoes really qualify as a meal by themselves? If you mix in enough other ingredients, we think they certainly can! Mashed potatoes are really just like polenta, rice, or any other starchy side, and they make the perfect foil for just about anything we have in the fridge. Here are a few of our favorites extras! More


How to Make Milk Foam (Without a Frother or a Machine!) Kitchen Hacks

We love a bit of creamy foam topping our morning coffee, but haven't really wanted to invest the funds or the counterspace in an actual milk steamer. Here's how we get around it with just a jar and a microwave! More


How To Blanch Vegetables — Cooking Lessons from The Kitchn

Along with steaming, blanching vegetables is a basic technique every cook should know. Briefly boiled and then plunged into ice water, these bright and tender-crisp vegetables may be used in crudité platters, salads, sushi rolls, and stir fries, or refrigerated or frozen for later use. Just about any vegetable can be blanched. Here's how… More


Is "00" Flour Worth the Price? — Ingredient Spotlight

2010-02-10-00Flour.jpgAlso called doppio zero flour, this ingredient is sometimes listed in Italian recipes like pizza dough and pasta. It can be pretty difficult to track down, and then hard on the wallet when you do. What is it, and is it really necessary for authentic Italian cooking? More


How To Clean a Cast Iron Skillet — Cleaning Lessons from The Kitchn

(Image credit: Cambria Bold)

Instructions for cast iron skillet cleaning often include a lot of don'ts: Don't use soap, don't use steel wool, don't put it in the dishwasher. It's almost enough to scare a cook off from cast iron completely!

However, with a few simple techniques, you'll be able to keep your skillet clean, rust-free, and well-seasoned.


Why Do All My Cookies Turn Out Cake-Like? — Good Questions

Q: I just started learning to bake, and after several batches of cookies, I can't figure out how to get the consistency I want — chewy and soft, or even chewy and crunchy. All I get is fluffy, cake-like cookies.

A dozen batches of chocolate chip, pumpkin, sugar, and chocolate cookies all turned out like little cakes. They were delicious, but I need a chewy cookie. Is it my ingredients? Baking time? Oven temp? Over/under mixing?

Sent by Melody More

Powered by WordPress All Content Copyright © chadjohannesen.com My Perspective, Tips, Advice, and Things I Find Interesting
Theme created with SpiderWeb Press™.