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Cookery 101

Cookery 101: Soups & Stews

Oct
9

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Cookery 101:  Soups & Stews

Fall is here (though it’s in the 80’s here in Michigan this weekend!) and thoughts of soups and stews are starting to … Continue »

Cookery 101: Do More with Pantry Items

Sep
17

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Cookery 101:  Do More with Pantry Items

It’s been three years (!) since I found CITR and have made it a goal to do more with less–it’s almost a game to see what I can do (or … Continue »

Cookery 101: How to Blanch and Freeze Vegetables

Jul
27

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Cookery 101: How to Blanch and Freeze Vegetables

Recently, when I wrote about how I blanch and freeze squash and zucchini, I received this comment from Julia:

“Cookery 101 topic request: How do you blanch vegetables? Why would … Continue »

Cookery 101: The Common Leavening Agents

Jul
18

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Cookery 101:  The Common Leavening Agents

A leavening agent, also called leavening or leaven, is used in doughs and batters to help them rise by making a foaming action–the leavening agent incorporates gas bubbles into the … Continue »

Cookery 101: Thickeners

Jul
10

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Cookery 101:  Thickeners

Thickeners are used in many places in our every day cooking life–gravies, puddings, sauces, pie fillings.

The most common type of thickener … Continue »

Cookery 101: Salts

Jun
18

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Cookery 101:  Salts

Another main ingredient in cooking and baking! Salt–or Sodium Chloride! Salt, salt, salt…as with everything there is on this … Continue »

Cookery 101: Sweet Sugars

Jun
10

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Cookery 101:  Sweet Sugars

Cookery 1. The practice or skill of preparing and cooking food.
2. A place in which food is cooked; a kitchen.

[caption id="attachment_8022" align="alignleft" width="200" caption="Sugar Cane Field"]… Continue »

Cookery 101: The Many Flours

Jun
2

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Cookery 101:  The Many Flours

Whether you’re making breads, cakes, cookies, pastries or pastas, one of the main ingredients is flour. There are so … Continue »

Cookery 101: Salad Greens

Apr
21

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Cookery 101:  Salad Greens

“Roman emperors dined on dressed lettuce, and ordered served on plates of gold, radishes so thin that the gold gleamed through.” From Italy and early Greece, the custom of … Continue »

Cookery 101: Measuring Stuff

Dec
15

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Cookery 101: Measuring Stuff

Ever try a fabulous recipe and it just doesn’t turn out as promised? Maybe it was the measuring! Some recipes are forgiving if you’re a little off, some … Continue »

Cookery 101: Party Sandwiches

Dec
2

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Cookery 101: Party Sandwiches

‘Tis the Season of parties with family and friends. Mom’s 1947 Culinary Arts Institute Encyclopedic Cookbook has sections dedicated to parties … Continue »

Cookery 101: Herbs & Spices

Nov
10

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Cookery 101:  Herbs & Spices

Using herbs and spices in your dishes is a great way to give them a boost. I’ve always had a problem of knowing which herb to use with what … Continue »

Cookery 101: Leftovers – Hot Sandwiches

Oct
29

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Cookery 101: Leftovers - Hot Sandwiches

Leftovers — something everyone has and something that sometimes leaves us blank on how to use them up. Mom’s 1947 Culinary Arts Institute Encyclopedic Cookbook has a whole section … Continue »

Cookery 101: Oh My Stinkin’ Bread

Oct
24

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Cookery 101: Oh My Stinkin' Bread

One of my all-time favorite Google search terms for people landing on my blog was this one, from about two years ago: MY STUPID BREAD WON’T RISE.

That poor person! … Continue »

Cookery 101: 20 Sandwich Suggestions

Oct
18

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Cookery 101: 20 Sandwich Suggestions

Bored with just another ham sandwich? I love old cookbooks, especially my great-grandmother’s 1927 Butterick Book of Recipes and Household Hints. I love the old recipes, and I … Continue »

Cookery 101: Emergency Substitutions

Oct
13

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Cookery 101: Emergency Substitutions

We’ve all done it. It seems to happen the most often when we have company coming or are otherwise rushed and/or snowed in (okay, maybe that’s just me). … Continue »

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