Undieting - Page 27 of 30 - How To Cook Like Your Grandmother

How To Slice An Onion Into Shreds

May 5, 2008 (Updated March 23, 2014) by Drew Kime

If you're making onion rings, you really have to have rings. It's kind of in the name. For almost anything else it's better to have all the pieces be just about the same size and shape, and the way onions are built that's just not going to happen with rings. (Unless you mince them and mechanically extrude them to make perfect little uniform rings like certain fast "food" places do.) I covered how to dice an onion a while back. That's great for recipes where you'll be cooking the onion, or for … [Read more...]

How To Cook With Beef Tallow

April 16, 2008 (Updated November 18, 2013) by Drew Kime

Beef, Technique frying, gluten free, Undieting

If you're reading this, you've probably already decided that cooking with animal fat is not the worst thing you can do. So I won't bother going into an explanation of how trans fat from hydrogenated vegetable oil is the real killer. But I will point out that there are several people who will explain it all in great detail. So, now you're interested in how to do it. If you don't already have some frier-ready tallow, rendering your own is cheap and (fairly) easy. … [Read more...]

How To Make Onion Ring Dipping Sauce

April 16, 2008 (Updated March 23, 2014) by Drew Kime

Dressing / Sauce gluten free, Undieting

I won't say this is exactly like the sauce at either Outback Steakhouse or Burger King. Why would I, they're both chain restaurants? That's not setting the bar very high. This is better than either of those, and made with better ingredients. (Funny how those two things always seem to show up together.) This is based on a Russian dressing recipe. In fact it's exactly the Russian dressing recipe, except with added horseradish. You can also check out the recipe for onion rings. The recipes for … [Read more...]

How To Make Pizza Sauce From Scratch

April 13, 2008 (Updated March 23, 2014) by Drew Kime

Dressing / Sauce gluten free, Italian, Undieting

Part of cooking from scratch is knowing just how "from scratch" it needs to be to feel good about what you're making. The other part is knowing where to buy the parts you're not going to make for yourself. This time it was getting a pizza crust from Alesci's and doing the sauce from scratch. … [Read more...]

How To Dice Hard Boiled Eggs

March 30, 2008 (Updated March 28, 2014) by Drew Kime

Technique egg, Undieting

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...]