How To Cook Like Your Grandmother
A Guide to Cooking with Real Food the Way Your Grandma Used to
Have you ever seen hard boiled eggs diced into those perfect little cubes and wondered how they did that? It's really easy to do as long as you have a wire egg slicer. I'm generally not a fan of single-purpose gadgets in the kitchen, but this one makes the cut. … [Read more...]
There's lots of slow ways to seed and chop a pepper, and a couple simple ways. I like this one. … [Read more...]
As much as I prefer cooking from scratch, there are a few things that require so many ingredients that I'll give in and just buy it. Worcestercire sauce is one of those. (But I'll be fixing that soon. Stay tuned.) Ranch dressing used to be another thing that I'd just buy. Not any more. Now that I've got my technique for fresh mayonnaise down, I don't expect to ever have to buy ranch dressing again. … [Read more...]
I always keep a vacuum-sealed beef roast in the freezer. (Usually there's a pork roast right next to it.) With two hours notice I can have it on the table. Sure, it's better fresh, but it's an easy thing to keep for emergencies. As soon as as you decide you're going to make it, put it in the sink -- still in the vacuum pack -- and fill the sink with hot water. Don't worry that you'll cook it. The center will be so cold that the outside will barely get soft. For a really large roast you might … [Read more...]
I don't know what it is about Irish food, but the leftovers make the best breakfast. With the soda bread it's French toast, with the corned beef dinner it's corned beef hash. This is so much better than the stuff that comes out of a can, it's almost worth doing the whole dinner just to have the leftovers. … [Read more...]
