Cooking Tips

Invest in glass bowls used for measuring ingredients and remember glass or plastic measuring cups are for liquids and measuring cups with long handles are for dry ingredients.

1.

 

stocks and/or broths


 

Always low sodium. Hopefully, you can find a day to make a batch of your very own chicken stock. It is super easy and can be frozen in 4 cup increments for use in soups and sauces. Salt is not an issue when you make your own. 

2.

garlic

 


In the recipes, it is usually stated “chopped.” Before chopping, however, mash the garlic clove first. This will impart more flavor extracted from the garlic. 

3.

beans


I use canned beans. I go all out for taste but choose not to spend the time to re-hydrate beans. It is fairly easyto find canned beans of all kinds without the addition of salt. Read the contents carefully. 

4.

eggs-large

 


Note: If using eggs in a meringue always bring them to room temperature first. Cold whites will not whip as readily as room temperature ones.
Always read the entire recipe all the way through. That way, you will have all the needed supplies and not run into something that you don’t have on hand. There may be a need to soak beans or to rehydrate dried fruit or to marinate a meat. 

5.

garlic
In the recipes, it is usually stated “chopped.” Before chopping, however, mash the garlic clove first. This will impart more flavor extracted from the garlic.

6.

flour
Unless stated otherwise, the flour used will be ALL-PURPOSE or AP flour.

7.

© 2019 designed by Kara Thompson (kara@cincybooks.com)

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