Categories: Cooking

• Kitchen Basics: Types of Oils

  Oils are used for basting, marinades, frying and dressings. They are made from vegetables, fruits, seeds or nuts and are much more healthy than animal fats. With all the choices on the shelves, it’s really hard to know which oil to pick for whatever you’re cooking. This is a basic list of the oils you’ll typically find in the grocery store and what types of recipies you may want to try them in!
  Olive Oil
  The KING of oils [...]

• Tessie’s Kitchen Basics: Seasoning a Cast Iron Pan

  My kitchen is driving me nuts. I don’t have a lot of space in there and storage space is at a real premium. I’d love to have a hanging rack for my pots and pans, but there’s no way I could have one of those in the space we’re in now. So instead, I have a cabinet stacked full with different pots and pans. The clutter is driving me crazy! Can’t there just [...]

• Tessie’s Kitchen Basics: Replacing Butter in Baked Goodies!

  After writing the article on the difference between butter and margarine, I got a few emails with a great question. To sum it up, the question was “Ah! If everything’s ‘bad for you’, how can I feed my family without either butter or margarine!?” Well, I can see why a few of you leapt in that direction. The first thing I want to mention, is that using small amounts of butter or margarine is part of life. [...]

• Which is Better for you? Butter or Margarine?

  I’ve been asked this question so many times, it’s WELL worth writing an article on! I almost always use the term “butter” universally when I write recipes, I usually specify “Imperial” if I’ve found it to be the better choice in that application, but you really can use whatever you want! The difference between butter and margarine… in some ways, they are amazingly different, in other ways… gosh, so little difference it hardly even matters! Let’s start with [...]

• Tessie’s Kitchen Basics: Throw Away Your Potato Peeler

  Check this out! A friend of the site sent this along to me first thing this morning, it’s pretty cool! Probably works best with a very thick skinned potato like an Idaho or Texas potato.