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Oct
9

Cookery 101:  Soups & Stews

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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 →

Sep
17

Cookery 101:  Do More with Pantry Items

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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 →

Jul
27

Cookery 101: How to Blanch and Freeze Vegetables

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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 →

Jul
18

Cookery 101:  The Common Leavening Agents

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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 →

Jul
10

Cookery 101:  Thickeners

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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 →

Jun
18

Cookery 101:  Salts

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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 →

Jun
10

Cookery 101:  Sweet Sugars

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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 →

Jun
2

Cookery 101:  The Many Flours

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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 →

Apr
21

Cookery 101:  Salad Greens

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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 →

Dec
15

Cookery 101: Measuring Stuff

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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 →

Dec
2

Cookery 101: Party Sandwiches

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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 →

Nov
10

Cookery 101:  Herbs & Spices

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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 →

Oct
29

Cookery 101: Leftovers – Hot Sandwiches

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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 →

Oct
24

Cookery 101: Oh My Stinkin’ Bread

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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 →

Oct
18

Cookery 101: 20 Sandwich Suggestions

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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 →

Oct
13

Cookery 101: Emergency Substitutions

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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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