This page is a cooking dictionary. If I use a word you don’t know, come here. It is also the place to visit if you need a tip.
TIPS AND NOTES
– When using almonds or brazil nuts, always use 1/4 cup less than with other nuts.
– If you decide to make homemade stock, note that most bones can be used for at least two 24-hour boilings, the fat being skimmed after the first few hours.
– You should be able to get bones for bone broth from your local butcher/market meat section.
– Make sure your kitchen space is neat and clean before you cook. If your sink is full, surprise your parents by washing the dishes for them, so you have room for your dirty utensils.
– Never hurry when cooking. It doesn’t matter how slow you are; hurrying is how mistakes happen. I also find that it is easier to relax and enjoy the process if I don’t push myself.
– Always think ahead. Are you going to cook tomorrow? What are you going to cook if you do? Is there any prep that should be done the day before such as soaking and dehydrating nuts? Ask yourself these questions. Make sure you’re always prepared.
– I am teaching you how to make healthy, gluten-free goodies, but even these need to be eaten in moderation. Keep yourself to one helping of dessert per day maximum, and ideally after a well-balanced and nutritious meal.
– A well-balanced meal should start with something enzymatic. Example: salad, raw meat or fish dish (please don’t say gross; it actually does taste good if correctly prepared) or fermented food like sour cream as a garnish, or a homemade pickle. Then have your main dish be mostly vegetables and meat with a small amount of carbs. Finish with your treat of choice!
– Use only unrefined sea salt; most salt actually has lots of other additives!
– Buy only healthy and unblemished produce. Look for bruises and other signs of things being stale.
– Check your eggs for broken ones. If you have a compromised egg, just get another carton and make sure you tell a market employee about the broken egg.
– To tell whether avocados and pears are ripe, feel the tip of the fruit, not the main body of it.
– Always buy NuNaturals stevia. Other brands use dextrose, as well as other stabilizers and fillers that change the flavor and texture, and limit nutritional benefits. wow.nunaturals
Bake – to cook something in the oven.
Boil – when liquid gets very hot and large bubbles rise to the top and burst constantly.
Cream – to homogenize at a high speed solid softened butter or oil with granulated sugar.
Purée – blend in blender or food processor until smooth.
Sauté – cooking slowly in a pan with cooking fat until caramelized, stirring at regular intervals with a spatula or wooden spoon.
Simmer – liquid will be very hot and small bubbles will rise to the top and burst somewhat frequently.
Whisk – blending by hand with a fork or whisk.
KITCHEN EQUIPMENT YOU WILL NEED FOR MY RECIPES
– high-powered blender (not required for all recipes)
– food processor (not required for all recipes)
– muffin tins
– baking pans
– cookie sheets
– 9×13 pyrex
– bread pan
– glass food storage containers
– wooden cutting boards
– soup pot
– wide-mouth, quart-sized mason jars
– ice cream maker
– cake pans*
– measuring cups and spoons
– rubber scraping spatulas
– wooden spoons*
– frosting knife*
– metal spatulas
Whew! That is one formidable list! (Don’t worry, knives, forks, spoons, pyrexes, and ovens can be substituted for some of the equipment. Look for an asterisk.*)