Kitchen Tips
Guest Post: Amazing Cast Iron Seasoning
My good and local friend Jami is guest posting today, sharing about the amazing new technique she found for seasoning cast iron. Her “new” cast iron pans are beautiful and boast a hard, non-stick surface; I got to hold one of them several weeks ago. Jami graciously agreed to offer a guest post on the topic.
Free Sourdough Starter
Looking for a free sourdough starter? I ran into an intriguing (and free!) source recently. Also, in this post, I’ll tell you more about the upcoming eCourse and the inside peeks I’m planning to release during the enrollment period.
Cookie Science and Two Blog Awards
Today I share a reader-submitted tip on how to achieve your desired cookie texture. Also, I received two blog awards awhile back and I’m pleased to pass them on today!
Five (5) Tips to Help You Establish Healthy Cooking Routines
Most people agree they want to eat healthy. The changes to be made can seem overwhelming and debilitating. I hear from people all the time that either they don’t know how to get healthy routines in their life, or they don’t know where to start. Here are five tips to get you started down the road to healthy cooking.
The Best Raw Cream Cheese, Revisited
Back in March, Alicia shared that she makes the best raw cream cheese from homemade buttermilk. We all assumed that she did it by dripping out the whey, but we wanted to know for sure. I wrote to her to find out if this was the case, and the reason we didn’t hear from her is because she didn’t get my messages until just the other day. Once she got the message, she wrote me right away. Thanks, Alicia! And… here’s the answer for which we’ve all been waiting!
Water Bath Defrosting
I’m totally going to blow your mind with this kitchen tip. Ha, ha. Actually, this tip is pretty much a no-brainer! But, even so, it is really helpful in the kitchen. I do this – water bath defrosting – to defrost frozen cheese, lemon/lime cubes, hard ice cream, frozen fruit, frozen fruit puree, and more!
“Sour Cream” from Chevre
The other day, based on what I read at Fias Co Farm, I tried turning my chevre into “sour cream”. It isn’t true sour cream because it isn’t from the cream. However, the taste is so good and the texture so right that we all swear (not really) it is the best sour cream we’ve ever had.
Frugal Sweetener: Organic Raisins
Many fruit-sweetened desserts or other recipes, including my own, call for whole dates or date pieces which are blended into the wet ingredients. Don’t get me wrong, I love dates and usually have them at all times ready and waiting in the freezer! A few weeks ago, when I was getting low on dates, and also thinking that maybe we could save some money, I started experimenting with using raisins as a sweetener instead. It is working!
Amish Cheese Recipes and Tips
For today’s Weekly Kitchen Tip (and Fight Back Fridays! at Food Renegade) I dug in my comments and pulled out this gem. My friend Christina once asked her Amish friend, Bethany, how she made cheese. Bethany wrote down all her methods and Christina keeps the paper in her recipe box. What I love is the simplicity of each recipe. Each type of cheese explained in five sentences or less! Makes it seem so easy! What do you think?
Homemade Coconut Milk Yogurt
Today’s Weekly Kitchen Tip comes to us from Sonya, who shares how she makes coconut milk yogurt. Thanks, Sonya!
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