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Recipe File
Recipe File
Recipe File
Recipe File
Equipment & Gear
These days when I reach for a spatula to turn food in a pan, I've been finding myself grabbing the GastroMax Slotted Turner more often than not. Tina bought this spatula for me after months (or maybe years) of listening to me complain about our various spatulas. After buying the GastroMax Turner, my complaining has stopped.
Twelve years ago, I wrote an article comparing plastic and wood cutting boards which may be why one of the most frequent questions that I get is what cutting board do I use in my personal life. For the last six years, I have been using cutting boards made by Epicurean Cutting Surfaces and my wooden cutting boards haven't come out of storage for years. Here's why I like the Epicurean boards.
Kitchen Notes
Kitchen Notes
Sometimes, buying cream in bulk is too good of a deal to pass up. For about the price of two cups (470 mL) of heavy cream at the supermarket, you can pick up a half gallon (8 cups) at the local wholesaler. But, unless you're cooking for a party, that's a lot of cream to use up before you hit the expiration date. After you've made a couple cream pies, clam chowder, and topped your angel food cake, you realize that you've only used four cups of cream! What do you do with the rest? Well. . . I make butter.
Whenever I shop for food, I look at the ingredients listing to see what went into it. It started off as just a simple fascination with what factories use to make foods, but now I'm looking to see if partially hydrogenated vegetable oil (an indicator of the presence of trans fatty acids) are in the food (as well as other "unnatural" substances). I have a tendency to shy away from foods that have ingredients that I cannot recognize - but what are these weird ingredients and what do they do? What are they doing in my food (especially since I don't have them in my pantry and don't use them in my home cooked meals)? Here's a list that I've been slowly compiling of food additives.
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