All posts in Tips

Easy Brining Solution

By: | 0 Comments | On: June 21, 2012 | Category : Tips

Easy Brining Solution In a large bowl, whisk together 2 cups of apple cider. 1/4 cup salt. 1/4 cup of brown sugar. 3 sprigs of fresh thyme. 3 sprigs of fresh rosemary. Add the turkey breast or pork loin to the bowl and add enough water to cover. Cover and...

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Circa 60’s Catalina Dressing

By: | 0 Comments | On: November 30, 2011 | Category : Sauce, Tips

Circa 60’s Catalina Dressing Add the ketchup, sugar, vinegar, onion, paprika and Worcestershire to a food processor bowl or blender. Pulse until blended. With the processor running, slowly add the oil. Check the taste for any needed salt and pepper. Cover and refrigerate until needed.  

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How to Reduce Sauce

By: | 0 Comments | On: October 22, 2011 | Category : Blog, Tips

How to Reduce Sauce Reducing is simply thickening and concentrating a sauce by boiling it—moisture evaporates, and the sauce reduces in volume while the flavor intensifies. The longer a sauce boils, the thicker it gets.  Eventually it will reduce to a glaze. “Sometimes” It’s rare, but sometimes, If my meal...

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Sharon’s Substitutions

By: | 0 Comments | On: October 9, 2011 | Category : Blog, Tips

Sharon’s Substitutions For one cup of buttermilk- Use I cup plain yogurt or pour 1 1/2 TBSP lemon juice or vinegar into a 1-cup measuring cup. Fill the cup with milk. Stir and let stand for 5 minutes… For 1 oz unsweetened baking chocolate: stir together 3 TBS unsweetened cocoa...

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Onion Soup Packet Alternative

By: | 0 Comments | On: October 8, 2011 | Category : Tips

Onion Soup Packet Alternative Use this instead of an onion soup mix packet…. 1/4 cup dried onion flakes 1 tablespoon low-sodium beef bouillon granules 1/2 teaspoon onion powder 1/2 teaspoon parsley flakes 1/2 teaspoon turmeric 1/2 teaspoon pepper 1/4 teaspoon oregano 1/4 teaspoon celery seed 1/4 teaspoon sugar 1/4 teaspoon...

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The 10 Commandments of Cooking with the Pot

By: | 3 Comments | On: October 8, 2011 | Category : Blog, Tips

The 10 Commandments of Cooking with the Pot (From the Crock Pot Guys) 01. Keep the balance. Try to keep your pot about 2/3 full. Or try to keep the liquid portions around 2/3 of the height of the meat. The food might expand during cooking, so over-filling can be...

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Canned Cream of Soup Alternative

By: | 8 Comments | On: September 23, 2011 | Category : Blog, Tips

Canned Cream of Soup Alternative. Basic White Sauce from scratch. In a saucepan over a low/low-medium heat, melt 2 tablespoons of butter or margarine, 1/4 teaspoon salt and 2-3 tablespoons white flour. With a fork/whisker, mix and heat until bubbly without burning. You want this to become a paste. Next,...

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Oven to Pot Conversion

By: | 0 Comments | On: September 19, 2011 | Category : Blog, Tips

 Oven to Pot Conversion – Thanks Sarah! [one_half last=”no”] Oven[/one_half] [one_half last=”no”] The Pot[/one_half] [one_half last=”no”]1/4 to 1/2 hour[/one_half] [one_half last=”no”]low – 4 to 8 hours high – 1-1/2 to 2-1/2 hours[/one_half] [one_half last=”no”]1/2 to 1 hour[/one_half] [one_half last=”no”]low – 6 to 8 hours high – 3 to 4 hours.[/one_half]...

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