If your recipe calls for cream of tartar, do you know what it is? What happens if you do not have any in your pantry? What if you have already started the recipe? How often are you doing to use it? What is It? Cream of tartar (potassium hydrogen tartrate) is a white, powdery, acidic … Read more
Many recipes call for a roux. Do you know how to make one, when to use it, and why it is used? What is a roux? Basically it is a paste used as a thickener in cooking. Simply put, it is flour cooked in fat. Two important parts of this are the fat and the … Read more
Your recipe may have talked about adding a slurry when you are cooking. What is it? Is it similar to a roux? How do you make it? Is it difficult to make? What Are the Differences Between a Slurry and a Roux? A slurry uses cornstarch as a thickening for sauces. A roux uses flour. … Read more
It is not difficult to turn your scraps into stock. In addition, it will taste better and you will not waste those scraps. How Do You Make Vegetable Stock? Every time you peel potatoes or carrots, or cut the ends of onions, or destem mushrooms this is the start of great tasting stock. The best … Read more
Spice is essential in cooking and in baking. What do you know about the different types of spices? Are dried spices and fresh used the same way? Kosher Salt Referred to as the king of seasonings, salt is a necessary ingredient in almost every recipe…sweet and savory. You may not have thought of it as … Read more