Ingredients

Freezing Chicken Stock (and other ingredients too!)

Freezing Chicken Stock (and other ingredients too!)

I was so excited to get silicone muffin pans, and muffin cups… They seemed like such a good idea. Well, I use the cups for actual muffins, on occasion, but I’ve not been happy with the muffin pans at all. But I’ve found an even better use for my silicone muffin pan, rather than baking in them. They make a fabulous container for freezing small portions of liquids that I want to use later. One of…

How to Make Homemade Yogurt

How to Make Homemade Yogurt

Yogurt is a staple around our house – vanilla yogurt is one of the picky child’s favorite foods, and I’m a big fan of thick and creamy plain Greek yogurt. Yogurt is one of those foods that’s quite easy to make at home, but rarely attempted.  You don’t need a yogurt maker (although I think I spent maybe $10 on mine, and it makes it even easier, so I recommend it).  It does take a lit…

Basil pesto

Basil pesto

Basil pesto. Made from fresh basil leaves, this aromatic classic Italian sauce is a perfect accompaniment to pasta, bread, salad, risotto, pizza, rice noodles. There is so much you can do with it. I always keep a batch of it in my fridge. Get the Recipe: Basil pesto

Cheese: What's Parmesan, Pecorino, Asiago & Romano?

Cheese: What’s Parmesan, Pecorino, Asiago & Romano?

Wanna know more about Italian cheeses? I know I never can keep them straight, so I loved this article by Foodwhirl’s lovely friend Talk of Tomatoes.  It’s a very cool post detailing the differences between Parmesan, Pecorino, Asiago and Romano cheeses. Interesting and informative! I was really tempted to categorize this post under ‘main course’ or entree. I love cheese so much, I could eat…

How to peel ginger root

How to peel ginger root

If you ever cook with ginger, you know how much of a difference it can make to use fresh ginger root instead of that dried powder stuff. The tricky part about using fresh ginger, though, is peeling it. It’s so bumpy and irregular that if you try to use a knife to cut away the skin and knobs, you’ll end up left with a small rectangle of gingery goodness and a lot of waste on the cutting board. That is, of c…

Baked Bacon

Baked Bacon

Easy clean up Bacon! Just as crispy as frying over the stove top! From the original site: I love bacon, and really who doesn’t! But frying it can be a bit messy and you can easily burn it. To be honest, my Grandma made the best bacon on the planet. It was in a pan on the stove, low and slow for what seemed like hours. I’ve tried to duplicate her methods many a times, but never succeeded. Nothing will ever compare to her…

Pantry Friendly Tomato Sauce

Pantry Friendly Tomato Sauce

Delicious Homemade Tomato Sauce! From the original site: Being Italian and married into an Italian family, sauce is a topic of much debate. Too sweet, too acidic, don’t add this, add that…so many variables and everyone has their own preference (and by preference, I mean the right way of doing things ;) ) Enter Alton Brown’s Tomato Sauce. Looking over the ingredients I knew this was probably not going to be t…

Taco Seasoning

Taco Seasoning

DIY Taco Seasoning-Skip the Store-Bought Stuff! From the original site: I love making my own seasonings at home. You never need to worry about not having them on hand, thus avoiding running to the store like a maniac last minute :o, and they always test better in my opinion. Making your own seasonings can also save you some money. I highly recommend giving it a try. Here’s my version of the store bought Taco Se…

How to De-seed and Juice a Pomegranate

How to De-seed and Juice a Pomegranate

Pomegranate juice is made from the fruit of the Pomegranate. It is used in cooking both as a fresh juice and as a concentrated syrup. Get the Recipe: Pomegranate Chilly juice

Soy - Free

Soy – Free “Soy Sauce”

There are several recipes out there for a “no – soy” soy sauce. However, all of them use either vegetable broth or beef broth as the base. AND, unless the brand you choose specifically states that it is “Soy Free” (and the majority of them aren’t) I’m still getting soy in the mix. You see, soy is a flavor enhancer. It’s added to vegetable broths and stocks to add color and that dreaded word… umami. Soybean oil is c…

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