FYI: When I'm going to be in the kitchen for a couple of hours, and am making a few dishes, I pour a little olive oil in a mug with a silicone brush. I use it all day in whatever pan or baking dish I need, then put the brush and cup in the dishwasher with everything else.
Fairy Tidbits and Dewdrops My ticker was always wrong so I took it off
I made a big batch of black beans (which I use a lot) but I must have overcooked them- they got a bit mushy which makes a mess in salad. Still good for soups and such. I guess I need to perfect my timing.
Great article. I definitely agree on the beans. They are so much better if you make them fresh and super quick and easy if you make them in a pressure cooker (no overnight soaking!).
I like the idea of tomato paste in a tube, but I've found it to be much more expensive than canned. So, I buy the cans and freeze tablespoons of tomato paste in an ice tray. Once they are frozen I just put them in a freezer bag and pull one or two out as needed.
I read this article last week on another message board (don't recall which one) but the man may have just saved my life lol. I'm studying abroad in Germany and I haven't found non-stick cooking spray, which I'm wary of anyway since it's not exactly natural. So his spray bottle idea is great!
"Anyone who has never made a mistake has never tried anything new." - Albert Einstein
"We are what we repeatedly do. Excellence, then, is not an act, but a habit." - Aristotle
Nice article. He had some good ideas, although I didn't agree with everything. I am definitely guilty of using bottled lemon juice and veggie broth cubes. I don't see me changing my lemon juice ways any time soon--the price is just too high for the quantity of lemon juice I use in my cooking, but there isn't really any reason (other than time) that I couldn't be making my own veggie broth.
"...But if your goal is to cook and cook quickly, to get a satisfying and enjoyable variety of real food on the table as often as possible, a well-stocked pantry and fridge can sustain you. Replenished weekly or even less frequently, with an occasional stop for fresh vegetables, meat, fish and dairy, they are the core supply houses for the home cook.
While you’re stocking up, you might clear out a bit of the detritus that’s cluttering your shelves. Some of these things take up more space than they’re worth, while others are so much better in their real forms that the difference is laughable. Sadly, some remain in common usage even among good cooks. My point here is not to criminalize their use, but to point out how easily and successfully we can substitute for them, in every case with better results.
Here, then, is my little list of items you might spurn, along with some essential pantry and long-keeping refrigerator items you might consider. Note that I’m not including the ultra-obvious, things that are more or less ubiquitous in the contemporary American pantry, like potatoes, eggs and honey..."
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