How To: Simplify Friday Series

{Tips & Tricks} Storing Baking Ingredients

FYI: For those who follow the {Friday Series}, I’m changing it up a bit! Instead of {Friday Series}, it will not be called {Tips & Tricks}. I thought the new name was more fitting, especially with the material that is covered in these posts. I hope you like the name change! Oh, and don’t worry…I…

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{Tips & Tricks} Cooking with Leeks

If you’re anything like the woman who rang up my groceries at the store, you’re probably wondering, “What in the world is a leek?” Leeks are white, yellow and green in color and they have a light and sweet flavor. It is because of this flavor that they are often used as a substitute for onions. They’re…

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{Tips & Tricks} Breading Chicken

What I love about chicken is that it can be cooked in countless ways and still end up tasting delicious. One of the easiest ways to prepare chicken is by breading it. Now, this might scare you a little since it involves dipping and coating. Well, I’m here to tell you that it’s a super…

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How To Properly Blanch Vegetables

If you plan on freezing vegetables, then it’s a good idea to blanch vegetables. Blanching destroys enzymes that cause vegetables to rot. It will also help to keep them fresher looking and tasting. It tends to brighten the color of vegetables, cleanses the surface and also helps to slow down the loss of vitamins. If…

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{Tips & Tricks} Making Homemade Whipped Cream

Whipped cream can be the perfect addition to any dessert. However, many people often make the mistake of buying whipped cream from a store because they think that it’s convenient since it’s ready-made. Is the store-bought kind really whipped cream, though? Hardly. The store-bought “whipped cream” is packed with air and tends to liquefy faster…

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{Tips & Tricks} Making a Roux

A roux is a flour-based thickener traditionally used in gravies, sauces, soups and stews. Making a roux is very simple once you get the basics down pat: heat one part of fat to an equal part of flour and stir constantly to minimize lumps. That’s it. It’s really that simple. The rule of thumb when making…

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{Tips & Tricks} Cooking Pasta

Pasta is one of my all-time favorite foods — spaghetti, lasagna, ravioli, Fettuccine Alfredo…the list can go on and on. I swear, I could probably eat a pasta-based dish every day of the week. And to think I don’t have an ounce of Italian in me — now that is pretty ridiculous. Cooking pasta is…

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