Tag: cooking tips
Traditional Cooking Tip: Traditional cooks only use eggs from pasture raised chickens.
I am so lucky when it comes to eggs. A friend of mine raises chickens and I buy my eggs directly from her. I love her eggs. I don’t just get chicken eggs, but also turkey eggs and sometimes goose eggs. Here’s a short clip of Fountain Spring Farm. This was 2 years ago and…
Daily Traditional Cooking Tip: Make your own butter in 5 minutes or less
Have you ever bought a pint of cream for a recipe, and have a bunch left over? Make your own butter with the left overs. With our modern appliances, it’s so easy. Of course you can also make it by shaking cream in a mason jar, for about 10-15 minutes. A bit of a work…
Daily traditional cooking tip: Acquire quality, locally sourced food whenever possible.
Traditional cooking is all about quality food, locally sourced whenever possible. Such as…
Daily traditional cooking tip: Soaking grains makes them healthier and easier to digest.
Soaking grains helps neutralize phytic acid and release enzyme inhibitors. This makes them easier to digest and the nutrients more easily absorbed. Soak grains in clean, filtered water 8 hours or overnight. Add 1 tablespoon of apple cider vinegar per cup of grains, to assist in neutralizing the phytic acid.
Israeli Unleavened Bread~ The Flatbread of the Bible
I’m back from a 2 year hiatus from blogging on my little kitchen blog. My reintroduction to blogging began on July 26, 2022, my 53 birthday, with the reopening of my spiritual blog The Wholistic Hiker. (Originally My Walk in the Woods) Here is a quote the article I posted that day. I’ve been really…
Salt your pasta water, never add oil, and don’t rinse.
Salt the water. Mario Batali says you should salt your pasta water until it “tastes like the sea”… Don’t add oil. NEVER add oil to your pasta water. … Because when you add oil to your pasta you make it slick and the sauce won’t stick well to the pasta. Don’t rinse. The starchy water…
43 Surprising Everyday Uses for Whey That Will Blow Your Mind
I’ve been taking cooking classes with the Traditional Cooking School by Gnowfglins. So, along with delicious sourdough, I’m making my own cheese and yogurt, which leaves me with wonderful liquid whey, as seen below. Isn’t it gorgeous? So today, I looked for things to do with this liquid gold, as I now have 3 quarts.…