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MmmDatGood's Profile

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For those who have to teach themselves to cook

I've never taken a cooking class but I've always been extremely interested in cooking, so I read a lot of books and just jumped in and played in the kitchen. Experiment. That is the key word. As the years go by, you'll discover new foods, new methods, new cuisines, and so on and you'll be quiet good before you know it. I'm also a kitchen gadget hoarder because good tools make the job easier and more reliable.

Oct 11, 2012
MmmDatGood in Home Cooking

Would you trust this home canned apple butter to be safe for consumption?

When canning, always follow the recipe. Or you can call Bernardin's toll-free number 1-888-430-4231 (in Canada) or via their website and ask them.

In some recipes, I don't add any acid because the fruit is acid enough and does not need any additional. Some fruits are high acid (such as apples, cranberries, etc.) and some are low, so that's why it's always best to follow directions.

I would think your recipe should be fine as long as you are also using enough sugar (preservative). If you are very nervous, you could add about a Tbsp of lemon juice when making the recipe. I often use equal parts lemon juice instead of vinegar because you can't taste it in the finished product whereas vinegar you can.

I sometimes get a few tiny air bubbles in the jars. Not to worry.

Hope this helps.

Oct 11, 2012
MmmDatGood in Home Cooking

freezing gazpacho...good idea?

It should be fine. Most soups, casseroles, etc. freeze very well. In fact, many people make big batches for the sole purpose of freezing so they can be used through the Winter.

Oct 11, 2012
MmmDatGood in Home Cooking

What do you think of powdered buttermilk?

I use it and I like it for baking, pancakes, etc. The good thing about it is that it is handy and keeps for months in the fridge. But I think if you were making, say, a salad dressing, you might want to use the real deal from the dairy rack. A good powdered brand is Saco.

Oct 11, 2012
MmmDatGood in Home Cooking

Palm Sugar & other Thai ingredients

You don't need to go out and try to find palm sugar. You can find it in Asian markets if you have any in your town, but plain old brown sugar works just fine and many recipes tell you that you can use that instead.

Oct 11, 2012
MmmDatGood in Home Cooking

Flour: Canadian vs. American.

The only Canadian flour I really like is Robin Hood. I've used King Arthur and Gold Medal that I bought in Buffalo and like those fine, too. I think you just have to experiment and find what you like. I think a lot of it is personal taste.

Oct 11, 2012
MmmDatGood in General Topics

Soups and Stews - an unofficial contest

I make a really lovely cold soup I got from Mollie Katzen's website a few years ago using pitted sweet cherries, plums, orange (or mango) juice, a little honey and sour cream. Cook it up and blend it and then stir in the sour cream. It freezes well, too. Really good on a hot summer day.

Oct 11, 2012
MmmDatGood in Home Cooking

What do you do with winter greens?

Kale or Collards: Slice into julienne strips and saute in olive oil with garlic, onion, pre-cooked and diced potatoes and lot of herbs. Delicious.

Cut into strips or squares and add to fall vegetable soups instead of cabbage. You can also use blanched collard leaves instead of cabbage when making cabbage rolls.

And don't forget, they are also great just cooked on their own as a side dish.

Oct 11, 2012
MmmDatGood in Home Cooking

What cookbooks have you bought recently, or are you lusting after? October 2012 edition [OLD]

I've really been trying to avoid any further purchases. Last count (a few years back) I had more than a couple thousand cookbooks. (I know; out of control.) But when I find a really good one, I'll go for it.
If you're into canning, I highly recommend "250 Home Preserving Favorites" by Yvonne Tremblay (Robert Rose Series). It is very easy to follow and uses very unusual and delicious combinations of ingredients for jams, jellies, chutneys, salsas, etc., and even some using cocoa for those of us who love our chocolate. I can tell you from experience, they are wonderful. (Where do I keep all those jars?!?)
There are also lots and lots and lots of very good recipes on the web, and they're free.

Oct 10, 2012
MmmDatGood in Home Cooking

What cookbooks have you bought recently, or are you lusting after? October 2012 edition [OLD]

That's the way to do it! Lots of really fantastic books at these thrift stores for just pennies. (Saving you money for the ingredients for the recipes.)

Oct 10, 2012
MmmDatGood in Home Cooking

What do you freeze in your kitchen?

Pre-cooked rice and noodles are great to have on hand for stir-fry.
Orange, lemon and lime rind and zest. Wrap by teaspoonfuls in plastic wrap, then place in zip-lock sandwich bag. Use as needed in recipes.
Mashed bananas, squash, etc. to make sweet cakes, breads.
Cheesecake. Wrap individual slices to grab when the craving strikes.
Egg yolks, whites. Freeze individually and take what you need when you need it.

Oct 10, 2012
MmmDatGood in General Topics