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The Housewife Modern

Inspiration & Resources for the modern homemaker

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Ingredients

Cilantro: All About and How to Choose the Best Substitute

Cilantro: All About and How to Choose the Best Substitute

Ahhh, delicious cilantro. At least, it's delicious to me. Cilantro is the single herb that causes debate and hatred that equals the political arena. Even the famous Julia Child, infallible in so many ways, hated it. It turns out some people might be actually genetically predisposed to hate cilantro! It may be news to some people that 'cilantro' is actually... Read More

Baking/Cooking Tips, Cooking 101, Cooking 201, Ingredients, Substitutes 0

All About Parsley and How to Choose the Best Substitute

All About Parsley and How to Choose the Best Substitute

We’ve gone through a lot of ingredients over the last year or so during my “Ingredients: Everything You Need to Know” series- their uses, where they come from, etc. And it’s time to start with the all of the spices you might run across. Let’s get started with parsley!

Baking/Cooking Tips, Cooking 101, Cooking 201, Ingredients, Substitutes 0

How to Measure Ingredients Accurately: Everything You Need to Know

How to Measure Ingredients Accurately: Everything You Need to Know

Do I sift flour before measuring? Is sugar supposed to be packed? Are liquid and dry measurements the same? What do I do with semi-liquids: dry or wet measuring cups? If you've ever had any of these questions, this is the post for you. I'm going to (perhaps exhaustively) cover how to measure ingredients. With the "baking season" coming up... Read More

Cooking 101, Ingredients 0

Understanding Leavening Agents: Yeast, Baking Powder, Baking Soda, etc.

Understanding Leavening Agents: Yeast, Baking Powder, Baking Soda, etc.

Today, I’m going to explore leavening agents: baking soda, baking powder, yeast, rapid-rise yeast, etc. I suspect the hidden cause of many failed recipes are bad ingredients. Not bad as in ‘spoiled’ or ‘expired.’ Bad as in low-quality or the wrong ingredient. When I started making bread, I had some disasters. One loaf even the ducks at the pond wouldn’t… Read More

Cooking 101, Ingredients 0

All About Chocolate: Cacao, Cocoa, Baker’s Chocolate, & more

All About Chocolate: Cacao, Cocoa, Baker’s Chocolate, & more

Chocolate…who doesn’t love chocolate? [Looks around…hears crickets] I’ve learned a lot throughout my lifetime. As a kid, I learned that mixing cocoa powder into milk does NOT make chocolate milk. As a teenager, I learned that there were multiple different types of chocolate- aka I discovered dark chocolate. Yay! As an adult, I learned that it’s easy to scorch chocolate… Read More

Cooking 101, Ingredients 2

Ingredients Matter: Understanding the Many Types of Wheat

Ingredients Matter: Understanding the Many Types of Wheat

Previously I covered the many types of wheat flour, including: all-purpose, self-rising, bread flour, cake flour, pastry flour; as well as the less common ones: gluten flour, semolina flour, spelt flour, bulgur flour, etc. (See the blog post -or- visit the ‘Ingredients’ page.) However, the other day I got an off-the-wall question about the types of wheat. I had no idea of the… Read More

Cooking 101, Cooking 201, Ingredients, Substitutes 0

Non-Wheat Flours: Definitions & Substitutions

Non-Wheat Flours: Definitions & Substitutions

I bought a grain grinder when I lived in Charleston. The ducks in our front pond (yes, our apartment complex had a duck pond) ate a lot of less-than-ideal loaves of bread. To this day I wonder how a loaf a bread can come out heavier than the combined weight of its ingredients.  I had a blast finding grains. Except… Read More

Cooking 101, Cooking 201, Ingredients, Substitutes 0

Ingredients Matter: Milk and Cream Dairy Products

Ingredients Matter: Milk and Cream Dairy Products

This post is one I was going to research and do later in the year. But…I’m in the middle of creating a new dessert: “Butterscotch Blondie Cheesecake.” And various recipes for butterscotch and cheesecake call for multiple types of dairy products: milk, heavy cream, whipping cream, heavy whipping cream, etc. And I’ve been wondering how much I really, really need… Read More

Cooking 101, Ingredients 0

Ingredients Matter: Liquid Fats: Oils

Ingredients Matter: Liquid Fats: Oils

A little personal background: I have to admit to a prejudice against oil. If a recipe calls for it, I almost always consider substituting butter. I have attempted to  overcome this recently. A red velvet recipe called for a cup and half of oil. Yes, seriously. I winced pouring it in. And surprisingly (to me, anyway), the cake was delicious…. Read More

Cooking 101, Ingredients 4

Ingredients Matter: Solid Fats- Butters, Shortening, & Lard

Ingredients Matter: Solid Fats- Butters, Shortening, & Lard

As you have probably noticed, there is a bit of a trend towards trying to make everything healthier. (Could you hear the sarcasm in that?). Thankfully, the medical establishment has changed their mind and now announced that not all fats are from the devil. This is good because butter is vital not only for taste, but for texture. Have you… Read More

Cooking 101, Ingredients 0

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Hello, there! I'm Jennie. I'm glad you're here. I love helping women with homemaking and being their best self. I provide goal-setting content (my favorite), great recipes, holiday content, frugal finance tips, and- most popular- tons of printables.

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