27 Ways To Make Your Groceries Last As Long As Possible. Common-cooks-howmany-guide-to-kitchen-conversions_50682c4599d7e.jpg (JPEG Image, 600 × 1280 pixels) Cooking Tips and Cooking Questions Answered. Common Ingredient Substitutions. The 6 Enemies of Food Storage. 3rd February 2012 By Gaye Levy Guest writer for Wake Up World I recently decided that I should up the ante when it comes to the items in my food storage, and holy moly have you seen the price of beans lately?
Last summer I purchased a goodly quantity of beans and paid $14.95 for each 25-pound sack. And now, $19.95 for the very same quantity. For the past year, I have explored many areas of preparedness, but now with the escalation in food prices, I have taken a keen interest in food and food storage. So, with so many new readers here at Backdoor Survival, I am posting some information on the six enemies of food storage. What are the six enemies of food storage? TemperatureMoistureOxygenLightPestsTime As you will see, each of these factors is interrelated in such a way that there is a domino effect with all of the tiles falling upon each other and ultimately affecting your stored items in a cumulative fashion.
The second factor when it comes to temperature is consistency. About the Author. The Medicine Cabinet in Your Kitchen – Ten Top Common Healing Herbs and Spices. 1.
CAYENNE - Cayenne pepper has wonderful cardiovascular benefits, including lowering blood pressure. Famed herbalist Doctor John Christopher noted that a couple of teaspoons of cayenne pepper never failed to stop a heart attack in only minutes. When added to food, cayenne increases appetite, improves digestion and relieves gas, nausea and indigestion. It also thins phlegm and eases its passage from the lungs. 2. 3. 4. Susan's 100 cooking secrets. 1.
Peel ginger with a teaspoon. Just scrape with the concave part of the spoon facing the ginger. 2. Don't confuse a knife steel with a knife sharpener. The sharpener sharpens; the steel only maintains the edge between sharpenings. 3. The Cook's Thesaurus. 12 Tasty Substitutions When Cutting Carbs. "The best way to cut carbs from your diet is to make creative substitutions," says Arthur Agatston, M.D., author of The South Beach Diet.
"That way you can still eat the foods you love, without busting your diet. " Dr. Agatston told us how to make cauliflower taste like mashed potatoes. Other nutrition experts gave us tricks for cutting white flour, pasta, and potatoes and replacing them with lower-carb alternatives that taste nearly identical. We then had some loyal carbo-cravers taste-test these dishes. And for more great ways to and lose weight and stay slim for good, pick up a copy of The Men's Health Diet today! Hash Browns Substitute: Squash for potatoes Summer squash (the football-shaped yellow kind) tastes similar to potatoes when cooked—but has just a fraction of the carbs.
Carbs Eliminated: About 15 grams (g) per hash-brown patty The Taste: "Not as firm and crispy as regular hash browns, but the potato flavor is there. " Mash Potatoes Substitute: Cauliflower for potatoes One of Dr. Table of CondimentsThat Periodically Go Bad. 16 Tips For The Perfect Burger. Undoubtedly one of the most frequently cooked items of the summer grilling season, burgers are certainly an all-American food.
Of course, there is a wide range of burgers, from simple to complex, and ‘perfect’ arguably means a different type of burger for each person. There are thin, flat griddle ones and thick, charred burgers cooked on the grill. They can be topped with Maine lobster, dipped in French onion soup, or served straight up with just the basics (and maybe some gooey cheese on top). 10 Tips on Making the Perfect Burger Many chefs out there have mastered the art of the burger, whether it’s Linton Hopkins of Holeman & Finch down in Atlanta or Minetta Tavern in New York City, relying on their superior skills or the unique mix of the high-quality meats. We’re not talking about getting complicated, just the all-American basics to help you achieve that juicy, flavorful hunk of meat that satisfies like nothing else can.
Ingredient Substitutions. Ingredient Substitutions by P.
Kendall * (1/13) Quick Facts... It is sometimes more convenient to substitute an ingredient than it is to go out and purchase the necessary ingredient. When substituting ingredients, take into account the differences in taste, moisture content, texture and weight. How many times have you been ready to cook and found you were out of a certain ingredient? There are, however, several factors to consider when substituting ingredients. Substitutions with an acid factor, such as molasses, need to be neutralized to avoid changes in the flavor and texture of the product. Table 1 gives substitutes that may be used to get a finished product similar to the original. Tsp = teaspoon Tbsp = tablespoon oz = ounce lb = pound *P. Colorado State University, U.S. Go to top of this page.