Lately I have been bombarded with free cookbook offers. Many will only allow you to download their booklet and print it. To make changes, it needs to be converted to a usable format like PDF but doing so can be difficult. Changing the format might alter the layout and type style making it difficult to read. But the real danger has to do with allowing a virus in to attack your computer. Here are 5 things you can do to protect against a virus. Continue reading
When you follow a recipe you get predictable results almost every time. Almost? Cooking is not an exact science because baking powder and spices can get old, your oven temperature can vary, you use white potatoes instead of Yukon Golds, or you whip the batter too much. Candy, like divinity, has a way of turning out differently every time because of the weather.
Most chefs will cook something, especially sauces, and add spices or thickeners as they cook. They taste and adjust. It makes sense to adjust a recipe to fit your needs. Here are some ways in which you can change recipes, either while cooking or beforehand. Continue reading
Do You read the Recipe or”Wing It?” by Don R
It is said that experienced “cooks” do not need recipes. If they are not necessary, can anyone explain why there so many cookbooks on the Barnes and Nobel shelves? The answer lies in how you view the cooking process and how much knowledge you have.
If you want to recreate the taste of someone’s entrée or side dish you will follow their recipe. Those who are not sure about how ingredients complement or detract from each other will also rely on recipes.
Our mission is to share ideas about using whole foods in creating meals. If you have little experience, we’ll share thoughts on how to read a recipe. Later, we will discuss ways to change recipes to fit your needs. And finally, we’ll discuss how to create good tasting food without relying on recipes.
Recipes are merely a guide to get you started… and real chefs make the final choice on how it turns out. Continue reading
What are “basic recipes?” One could call them “standard recipes,” “foundational recipes,” or “starter recipes,” For the FMP, these are recipes that offer a base for entrees and side dishes. Ingredients can then be added to create a unique flavor. Continue reading