Rule # 4 – How to Read Recipes

The 10 Rules for Meal Preparation Success are on my mind as Thanksgiving approaches. Whether you're making the whole meal or contributing just one dish, you'll probably use recipes.  Of course that U.S. holiday is not the only occasion for which you need them.  So, whether or not you're cooking for Thanksgiving, here are my tips on how to read recipes and end up happy with the result.

It’s great to skim when you have plenty of recipes to choose from or when you’re leafing through a cookbook.  But when the time comes to get down to business, before deciding whether to use a recipe, read it carefully and all the way through.  And what to look for?

My tips on how to read a recipe

Click to read more ...

Acorn Squash - How to cook it?

I usually bake acorn squash, which takes more than an hour.  How could I cook it more quickly and still get that lovely, baked taste and texture?

I checked out roasting (bascially baking at a higher temperature), but that also takes about 40-45 minutes. I’ve never been a fan of microwaving acorn squash for the same reason I don’t like microwaved potatoes. Cooked in a microwave, the skin does not crisp up, the inside texture gets too soft, and the taste seems blander and less interesting than if it is baked. 

But if I’m in a rush and want a baked potato, I do resort to the microwave - for a headstart.  Cooked for just 3 minutes (half the time to fully microwave it), and then transfered to the oven, a potato may not be perfect, but it is reasonable.  With semi-crisp skin and decent texture and taste, the trade-off works for me in a pinch. I wondered whether the same trick would work for acorn squash. And would the results would be the same – better taste and texture than microwaving all the way but not as good as baking it the whole way?

Click to read more ...

My 15 Essential Condiments

Updated on Saturday, December 3, 2011 at 10:58AM by motherwouldknow

My refrigerator and pantry shelves are chock full of condiments.  I’ve rarely met a dish or sandwich that couldn’t use one - or more.  Condiments go everywhere, literally -  on top of fish, chicken or meat, inside a sandwich, on the side with chips or pita, or as a dip for dumplings or other bite-size foods.  Many condiments work well together, and some are also ingredients in other sauces and dishes.  

Just a few of my condiments. I couldn't bear to show you the refrigerator shelves!

This list turned out to be harder to create than I thought it would be.  First, there was the definition. Condiments are flavor enhancements to food.  Although spices and herbs are technically included, I decided they deserve a separate post.  I didn't include salt, pepper, or honey on this list either.  I did include oil and vinegar, even though I also covered them under pantry basics.

Then there was the question of how many condiments to include.  I couldn't narrow it to 10 and 20 seemed extreme, so I landed on 15.  I had to leave a few favorites out - such as pickle relish, but those are the breaks.

Click to read more ...