Last weekend my girlfriend brought back two pieces of pumpkin pie from home, so Tuesday night we feasted.  Of course we needed whipped cream, and seeing as I’d never made it before, we walked to the nearby IGA and picked up a half pint of heavy whipping cream.
First, let me just say that cream is [...]

Posted in Recipes 11 Comments »

This post is part of a series called Cooking 101, which introduces the basics of cooking. The series follows the book Culinary Fundamentals, with supplements from The Professional Chef by the Culinary Institute of America. Check out the previous posts here.
Unit 9: Dairy, Eggs, and Dry Goods
Part 1: Dairy and Eggs Identification
Today [...]

Posted in Cooking 101, Stocking the Kitchen No Comments »

Just two weeks after I wrote this post on egg proteins, Cook’s Illustrated answered a letter about salting scrambled eggs. The reader wrote in asking if salting the eggs before cooking will make them watery. Cook’s Illustrated tested this and found that eggs salted before cooking created a more tender product, while eggs [...]

Posted in Food Science, Kitchen Tips 4 Comments »

I got an interesting email from a reader who likes raw milk, although she is lactose intolerant. As a follow up to my milk post here, I wanted to point you to an article on said reader’s food blog that looks even deeper into milk. It is a great article not only with [...]

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<A href=”http://ws.amazon.com/widgets/q?ServiceVersion=20070822&MarketPlace=US&ID=V20070822%2FUS%2Fthneco-20%2F8005%2F05489516-02ac-45fa-b23a-1b726219a487&Operation=NoScript”>Amazon.com Widgets</A>
I was reading through Harold McGee’s On Food and Cooking yesterday and found his discussion of milk, lactose, and osteoporosis interesting.
Milk is one of the few foods that is actually supposed to be a food, so it is unsurprising that milk contains many nutrients. All milk is primarily made of [...]

Posted in Food Science, Health 4 Comments »