Although baking soda can be used anywhere, it has the greatest utility in the kitchen. Kitchens are gross. A kitchen always needs cleaning. A kitchen always has odors. That’s probably where the baking soda is stored in your house, so let’s start there. The kitchen is also another place where toxic and harmful cleaners are
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Origins Baking soda is a chemical compound that dates back to the days of the ancient Egyptians. That means it has been used for roughly 3,000 years and has stood the test of time. They used baking soda as a component in a cleaning agent that they called natron – even then, they recognized the
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Most soups are made up of three parts The liquid The flavoring The thickening or binding So that every soup depends upon a good well flavored liquid something to give it its own distinctive character and taste and the right amount of blending or thickening material. If good stock is available rich in meat or
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Seasonings and spices No dish is a success unless it is well seasoned and flavored and correctly colored. Taste everything possible before serving it. Be critical, and blend the flavors well. Keep in stock Salt, celery salt, celery seeds, Pepper and peppercorns. Cayenne and paprika pepper. Coralline pepper to garnish savories. Mustard and French
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General Measuring 1 oz. Flour = 1 rounded tablespoonful 1-2 oz. Flour = 1 level tablespoonful 1-4 oz. Flour = 1 rounded teaspoonful 1 oz. sugar = 1 good level tablespoonful 1 oz. fat = a small hen’s egg 1 egg (medium) = 2 oz. 1 tablespoonful treacle or jam = 2 oz. Liquid
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The word lore means FUN in kitchen Weighting and Measuring Be accurate correct proportions are essential to success. Use scales or measuring cups and spoons. You cannot obtain good results by guessing quantities although with experience you may learn to judge many quantities by sight. Get to know how much your cooking bowls cups and jugs hold and
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I find that some utensils are in constant use and I would not be without them in my kitchen. Knives A sharp pointed vegetable knife A good chopping knife A palette knife or old pliable round ended knife for cleaning out bowls etc A potato peeler Spoons and Forks Table dessert and teaspoons in metal
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Only a few utensils are essential to good cookery but those you choose should be right for their purpose. They should be the right size and shape well made with comfortable handles well-fitting parts easy to use easy to clean and nice to look at. A poor cooking utensils is a constant source of irritation and
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Key points to keep in your mind while cooking: Be interested in cooking Use foods when they are in season and at their best and cheapest Prepare ovens pans tins and utensils before mixing ingredients Measure accurately Get all consistencies right Follow basic recipes exactly and then add variations Understand your cooker Season and flavor
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Good cookery is built on two wide foundations. A sound understanding of basic recipes and methods of cooking. A lot of enjoyment and imagination. Without the first, no one can be a good versatile cook. Time is well spent in learning and remembering a few basic recipes and in understanding exactly how to cook them.
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