Ingredients

Semi-quick story: My husband likes coarse sea salt. I don’t get it, but whatever. I don’t dump salt on finished food anyway. For Christmas I was making brined turkey that called for 1 cup of kosher salt. Now, I quickly checked Google (what did people do before Google!? I mean, I made it through high school referencing newspapers, books, and… Read More

The cause of many failed recipes is bad ingredients. Not bad as in spoiled or expired; bad as in low-quality or the wrong ingredient. I have to admit that when I started cooking- with my sense of thrift- I had a tendency to go for cheaper ingredients. I’ve stopped that practice. And everything tastes better. High-quality and the correct ingredients… Read More

I suspect the hidden cause of many a failed recipe is bad ingredients. Not bad as in spoiled or expired. Bad as in low-quality or the wrong ingredient. I have to admit that when I started cooking- with my sense of thrift- I had a tendency to go for cheaper ingredients. I’ve stopped that practice. And everything tastes better. High-quality… Read More

As I’ve said before, ingredients matter. High-quality and the correct ingredients are the difference between a delicious recipe and a…well, disaster. Or at least a low-quality product. We’ll start with flours. Below are the many types of flours you will run across. I’ll start with the most common, those made from wheat. Part 2 will include all the other types,… Read More