Yesterday when I wrote the post on how to cook with dried beans, I had that nagging feeling, you know the one that says I was forgetting something important. It turns out I was, I edited it into yesterday’s post, but I wanted to be sure everyone saw the update. Unless you are willing to …
Dear Home Ec 101, I thought if anyone might have the answer to my questions about how to cook with dried beans, it would be you – I need a “definitive” guide to dealing with dried beans. So far, my Internet and even cookbook searches always yield really varied results. Should I add salt? Vinegar? …
Heather says: I’m out of town, getting my geek on at a the Type-A Mom Blog Conference. Patrick Stuckart, an excellent photographer and all around cool guy (don’t let him say otherwise), volunteered to write this post on his meringue making adventure. As I occasionally try to engage the brain cells I still have, I …
Dear Home Ec 101,I really need help. I found an awesome chocolate cake recipe and can keep the cake from sticking to the pan with the parchment paper/oiled/flour method. However, once the cake is on the wire rack, that’s another story. It sinks into the wires and sticks to the rack. When I try to remove it, it rips and breaks …
Dear Home Ec 101, I would like to know why we have to leave the pot uncovered when we are making stock or broth? Is there any particular reason? Signed, Lidsy Lohan Heather says: It’s all about ease and evaporation in the case of making stock with the French method. During the first hour of …
Heather says: A few weeks ago I mentioned that I would be trying to increase the amount and variety of fish we eat. This week I decided to try out steelhead trout. Looking at the picture, you may think to yourself, Heather has gone off her rocker (again) that looks just like salmon. There’s a …
Heather says: Yesterday’s post on How to Freeze Food inspired a few more questions. Rather than extend an already long article, this is the second installment on freezer tips. Can you do a post on freezing leftovers? I’m a single gal, and while I do cut down most recipes, sometimes I have a couple stuffed …
Dear Home-Ec 101, I’m completely lost when it comes to freezing food. I know this is a great way to have meals on hand, but once it’s in the freezer I don’t know what to do with it. Just last night I made too much enchilada filling. So I made an extra pan, covered it in foil …
Heather says: Olive tapenade is a condiment from the Mediterranean region, some would say it is specifically from the Provençal area of France and others argue it’s from Spain. Who cares as long as it tastes good, right? If you hate olives of any sort, this tapenade is not for you, just keep browsing. If you …
Heather says: How do you feel about buying seafood? I talk to a lot of readers and I know some readers find the process of buying fish intimidating. They don’t know what to look for, don’t know whether to buy farm raised or wild caught. If they do buy wild caught, there are concerns about …