General Food Tips

The History of Worcestershire Sauce

In 1835, English Lord Sandys commissioned two chemists from Worcestershire, John Lea and William Perrins, to duplicate a sauce he had acquired during his travels in India. The pungent batch proved…

Read more »

Tips for Storing and Cooking Grains

You can store white and wild rice in an airtight container indefinitely. Brown rice has an oily bran layer that can turn rancid at room temperature. Store in the refrigerator for up to 6…

Read more »

Toasting Sesame Seeds

Toast sesame seeds in a dry skillet over medium heat for 3-5 minutes or until lightly browned, stirring occasionally. Or bake on an ungreased baking sheet at 350° for 8-10 minutes or until lightly…

Read more »

Tofu

Tofu is made from soybeans and does not contain animal products, yet it is high in protein. This makes it popular in vegetarian recipes, but it’s nutritious and tasty in conventional recipes,…

Read more »

Using Fat-Free or Skim Milk

Fat-free or skim milk works fine in baking and making sauces, soups and the like. The final products will not be as rich as they might have been using whole milk.

Read more »

Using Oats in Baked Goods

Quick-cooking oats and old-fashioned oats can be interchanged in baked goods, but old-fashioned oats add more texture, so you may notice a difference without them.

Read more »

Using Shortening as Directed

When a recipe calls for shortening, you should use solid shortening. Using oil or butter in place of shortening will cause unexpected results.

Read more »

Using Soy Milk

Soy milk can be swapped for dairy milk in equal parts and is an excellent alternative for anyone with a milk allergy.

Soy milk has a tendency to curdle when mixed with an acidic ingredient,…

Read more »

Vanilla Bean Basics

Vanilla beans can be found at specialty grocery stores. Look for those that are labeled "premium" and that are 6 to 8 inches long. The beans should have a rich, full aroma and should be supple,…

Read more »

Wasabi

This Japanese version of horseradish is bright green in color and has a sharp, pungent and fiery-hot flavor. It is traditionally used as a condiment with sushi and sashimi. Today, many Western…

Read more »

Page 8 of 9   1 2 3 4 5 6 7 8 9  
 
Advertise with us
ADVERTISEMENT
Advertise with us ADVERTISEMENT

Follow Us

Advertise with us ADVERTISEMENT