Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using.
--Bobby Flay
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Please watch this area for important information like updates, food recalls, polls, contests, coupons, and freebies.- [March 19, 2020] - Effective Mar 17, this blog will no longer accept advertising. The reason is very simple. If I like a product, I will promote it without compensation. If I don't like a product, I will have no problem saying so.
- [March 17, 2020] - A return to blogging! Stay tuned for new tips, resources and all things food related.
- [February 1, 2016] - An interesting report on why you should always choose organic tea verses non-organic: Toxic Tea (pdf format)
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Always substitute an ingredient with not flavour with one that has flavour. Use stocks, broths, juices and wines in place of water. Use coconut in place of regular milk. Use any sweetener that adds flavour (honey, molasses, etc) in place of white sugar. Don't forget the flavoured vingegars and to use oils with depth.
4 food lovers commented:
whooo whooo and I just made turkey stock and I have quite a bit left
Try your turkey stock stirred into mashed potatoes instead of milk or butter. It gives excellent flavour and creaminess without the fat.
so true! i love using broths, but sometimes i get scared using wine....scared that it won't taste right. where do you find using wine suitable? thanks!
Hi Chey and thanks for visiting. The rule of thumb I use for any wine is if I wouldn't drink it I won't cook with it. As far as determining when using wines or any other alcoholic ingredient like homemade wine jellies, spirits or beers I always look to who will be consuming the food. The reason for this is alcohol does not entirely burn out of any food. Some people for whatever reason choose not to consume anything alcoholic while children and and expectant mothers should not consume alcohol so I try to be very respectful of that.
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