Now that fall is almost here we all think about the change in menu. For most that means more oven coking and using the indoor appliances more. But at the same time you need to look at your spice cabinet. Most spices only have a 2 year shelf life. That includes the time from manufacturing, shipping and setting on a stores shelves. Look at your spices. If they are ground such as Cinnamon or other spices, they may need to be replaced. Paprika will loose it red color over time. This does not affect the taste until it approached the 2 year mark but can affect how it browns food. If you plan to make chili when the weather gets cold, are you spices too old to due your recipe justice?
Oil also has a shelf life. Check those too. Use the change in seasons to check your seasonings. Hopefully you also have fire extinguisher in the kitchen. Does it need to be recharged?
Fall and winter are usually very busy times in the kitchen. Use this time to be prepared and you will enjoy cooking more.
Friday, September 16, 2011
Thursday, September 15, 2011
Food Processors
Recently I purchased a new food processor. The one I got has three bowls and lots of horse power. It has all bells and whistles. During my research on which one to buy, I did find some very good information.
We all know that there are a lot of gadgets out there and lot of different prices. What I found out that was news to me is what a difference the right blade makes. If you have one that has a "Dough Blade" use it. I never paid much attention until I found out that the longer blades actually cut the gluten when you are kneading the dough with a processor. If you have made pizza dough or bread in a food processor and had so so results that is most likely why.
So as you can see no matter how long you have been cooking, you can always learn. If you have a tip pass it on. It will help someone.
We all know that there are a lot of gadgets out there and lot of different prices. What I found out that was news to me is what a difference the right blade makes. If you have one that has a "Dough Blade" use it. I never paid much attention until I found out that the longer blades actually cut the gluten when you are kneading the dough with a processor. If you have made pizza dough or bread in a food processor and had so so results that is most likely why.
So as you can see no matter how long you have been cooking, you can always learn. If you have a tip pass it on. It will help someone.
Tuesday, September 13, 2011
OOPS
Sorry for the late post! But on the up side, I did get some recipes via email which I will include in the new cook book. Remember send me any cookie or treat recipe for the holidays and you will be included in the book.
One of the tips I found in an old cookbook from 1920 was to dip your cookie cutter in cake flour. That seemed a little odd so I tried it. It works very well. The cake flour is lighter and does not leave any residue on the cookie. Try it
One of the tips I found in an old cookbook from 1920 was to dip your cookie cutter in cake flour. That seemed a little odd so I tried it. It works very well. The cake flour is lighter and does not leave any residue on the cookie. Try it
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