Jamie's Home Cooking Skills We want you to learn as many new skills to use in the kitchen as possible. Every recipe you cook will use different skills, and you'll find that these are really transferable. Once you've mastered a skill, you'll be able to use it again and again in loads of recipes. On this page, we've got three ways of showing you skills, depending on what the skill is: how-to skills videos, how-to recipe videos and how-to step-by-step images. You'll be able to search under each different type to find the skill you're looking for. Using an oven thermometer Homemade Fruit Rollups Fruit Roll-Ups are fun treats, but they’re not exactly something I want my kids eating every day. I recently experimented with making homemade fruit leather. It’s so good! Recipes like this are perfect for when you have lots of less-than-prime fruit on hand that needs to be used up fast. In this instance, I had a combo of peaches and cherries that would soon be heading south. Give this 100% fruit snack a try next time your kids have a sweet craving. Download the Recipe PDF Right click to save the PDF to your desktop. 4-5 large peaches (5-1/2 cups chopped)2-1/2 cups fresh cherries1 cup waterSugar or agave, to taste Step 1: Wash and dry the fruit.Step 2: Slice the peaches in half, starting at the stem, and cut through till you reach the pit. Step 3: Using a cherry pitter, remove the stems and pits from the cherries. Step 4: Combine the peaches and cherries in a medium-sized sauce pan. About the Author:
LPT: Create a "Pizza" contact for multiple pizza numbers. : LifeProTips Garum sauce: ancient Rome's 'ketchup' becomes a modern-day secret ingredient The best thing you never heard of is called colatura di alici, or garum, its ancient name. Garum and other similar fish-based sauces were the ketchup of the ancient world, mass produced in factories by the Romans, and sprinkled on anything savory. They usually made several versions: a dark-colored table condiment that was high in protein, a cooking sauce similar to Thai and Vietnamese fish sauces (sometimes called liquamen by historians, though often grouped together with garum), and a milder version called muria, explains food historian Sally Grainger. While Italy may not be the first place that comes to mind when thinking of fish sauce, several companies on the Amalfi coast continue the ancient traditions. Zingerman’s, based in Michigan, started carrying the condiment around 15 years ago, when co-founding partner Ari Weinzweig found himself in the Amalfi coast town of Cetara, where it has been made for generations.