I think I need a break from politics and comfort food is one answer. So is baking. Last night I made pumpkin bread. It felt good to do some baking.
I stumbled upon a quirky, entertaining cooking video.
If you like chicken wings, here are some ideas with a pinch of food science.
I’d like to try them all.
Who’s hamburger would you like to try the most? The amateur’s, the home cook’s or the expert’s?
I got some good tips and would like either the home cook’s or the chef’s.
By the way, if you’re in the Chicago area and don’t want to cook your own hamburger, go to Hackney’s. They’ve got a few locations. Order the fired onion rings and Green River to drink.
You are welcome.
I went to a Holiday Appetizers program at my library this week and learned some great tips. Let me share them:
- When baking preheat the oven 50º higher than the oven says and then after your dish has been in the oven 10 minutes reset the temperature to the specified one. This counters the cold that gets into the oven when you’ve opened the door.
- When baking a pie, it’s better to bake it on a jelly roll pan turned upside down.
- Sunflower oil (80%) with extra virgin olive oil is better to cook with as it’s got a higher smoke point.
- Don’t have guests bring appetizers as they may arrive late. Let them bring dessert.
- The teacher suggested not serving appetizers first. She serves the meal 15 minutes after the start time, then people have time to talk or play games and after awhile have appetizers followed by dessert. (She seems big on games and activities.)
- To avoid leaving platters at other hostesses homes, she either brings a white platter with an engraving on the back to give as a hostess gift or she brings her food in disposable packaging and borrows a platter or pan or from the hostess to use. That way she’s never in the midst of her own entertaining and realizing her platters or serving dishes are missing.
- Before adding spices to a recipe, mix them with lemon juice or oil (that’s required by the recipe) to “wake them up.”
Cooking, tasting, food – this week’s Sepia Saturday prompt challenges us to find images from the past on this theme. I’ve narrowed it down to men cooking in the 1950s.
These capture a by-gone era with the clean-cut attire and the traditional gender roles.
To see more Sepia Saturday posts, click here.
The image above inspired me to find photos of people cooking. Here’s what I found.
Pratt Institute Cooking Class, 1915. Preparing men to cook for the army and navy.
Label, Virden’s Pure Lard.
At Adar’s Bakehouse in Waterford, Ireland.
A domestic science class Ohio State Normal College.
At a round up.