Quick Guide to Every Herb and Spice in the Cupboard | Apartment Therapy The Kitchn. 25 Vintage Baking Tips: Timeless Wisdom. I’ve collected these snippets of baking tips from vintage cookbooks and magazines dating from the 1940′s through the 1950′s…the Timeless Wisdom collection is a regular feature on Tipnut where I organize and share all kinds of tips from the past. Vintage Rolling Pin, Eggs & Flour Butter and sugar can be creamed easily when butter is hard by warming the sugar slightly.Light-colored molasses can be darkened to make dark gingerbread by adding a teaspoonful of melted chocolate to each cup of molasses.Cream which is hard to whip will whip quickly by adding a few drops of lemon juice.Molasses can be prevented from sticking to the measuring cup if the cup is first greased with butter or lard.Shortening can be measured exactly.
Most gawked last 7 days. 10 strange pineapple facts – John on food. Pineapples are really very strange things. It would probably be reasonably easy to write a whole book, albeit a small one, containing things that most people don’t know about the spiky topped fruit. Partially because I’m not sure that anyone would buy the book, but mostly because I just can’t be bothered, I am instead going to just keep it down to these 10 interesting (I think) facts. There are a lot of foods that affect the taste of your seminal or vaginal fluids, but pineapple is one of the strongest.
Eating a lot of pineapple makes you taste sweeter, and less ‘fishy’.When you cut up a pineapple at home, you normally chuck the skin, core and ends in the bin. The pineapple canning industry doesn’t though, these bits are used for making alcohol, vinegar and animal feed.Each pineapple plant only produces just one pineapple per year.Unripe pineapples don’t just taste vile, but can actually be quite poisonous.
Charles Phoenix's Cherpumple: The "Monster" Pie-Cake. Rutgers Food Innovation Center. Food Innovation Center - Educational Resources. Eat Seasonably. 20 Tips to Waste Less Food. Photo by Adam Scheuermann My first attempt at reusing leftovers was in college. I made “grain casserole” using all the leftovers I could find: rice a roni, pasta, rice, and stovetop stuffing. Some things shouldn’t be saved. Doug’s granny was gifted at making the most of leftovers.
When she was young she worked picking cotton. Since she was a hard worker she made as much as the men: a silver dime a day. Most of that money was used to buy beans and cornmeal for the family, and nothing was wasted. Saving food has become somewhat of a lost art due to abundance and convenience, but it’s essential to save money on groceries. Use the Freezer 1. 2. 3. 4. 5. Make the Most of Older Food 6. 7. 8. 9. 10. Save the Smaller Things 11. 12. 13. 14. Prevention is Best 15. 16. 17. 18. 19. 20. What are your tips to make the most of your groceries and leftover food? July is No Spend Month, and our family is spending less than $250 for all food, gas, and personal expenses for the entire month. The 100 easiest, fastest recipes. Ever. 1. Chef Rowley Leigh, Cafe AnglaisPeach, tomato and basil salad Pour boiling water over six white peaches and let stand for 10 to 30 seconds, depending on the ripeness of the fruit.
Refresh in cold water and skin. Do the same for six large tomatoes, which should still be firm and full of flavour. Slice the tomatoes thinly and salt them. 2. We go mad whenever English tomatoes are in season - the kitchens are filled with so many that we could probably fill a bathtub with them. 3. Buy the best-quality fresh picked claw meat you can find. 4. I'm in love with this salad: just blanch some runner beans in salted water for three minutes, add mint leaves and cipollotto di tropea (which is like a spring onion and is from Calabria), and fresh green almonds. 5.
Slice any very fresh white fish as finely as possible (I like bass), and finely slice some firm radishes and shallots. 6. 7. Toss cubes of watermelon, feta and mint together with a splash of olive oil and a good milling of black pepper. 8. 9.