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Monthly Archives: February 2010
How To Make Zesty Italian Vinaigrette Dressing
I grew up thinking “vinaigrette” just meant oil and vinegar. I also thought it didn’t matter much what kind of vegetable oil you were using, and the only kind of vinegar was white distilled. Not surprisingly, I couldn’t understand why would anyone want that on their salad. So I used the “creamy” stuff in bottles [...]
The Difference Between Pasteurized and Ultra-pasteurized Milk
A reader asked me recently if the pasteurized milk in her grocery store would work for making yogurt. The directions said not to use ultra-pasteurized, is that the same thing?
The short answer is no, pasteurized and ultra-pasteurized are not the same thing. And the “regular” pasteurized your grocery store most-likely carries will work for yogurt.
This [...]
Posted in Dairy 7 Comments
How To Make Asiago Cheddar Rolls
There aren’t many complex activities humans have been doing for longer than they’ve been making bread. But since the invention of sliced bread, most of us have gotten out of the habit.
It’s so bad that when I asked people who took my introductory cooking class — you can still sign up using the form on [...]
How To Make Dehydrated Onion
Today’s article is another one from Larry, the Keep It Simple Engineer, who gave us the four-part series on sourdough bread. This time it’s a great technique for helping to stock the pantry.
He’s doing it with onions, but I plan on doing this with a bunch of herbs this summer.
The Things We Do For Our Kids