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
For Your Information
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)
- Sticky Post - Warning: 4ever Recap reusable canning lids. The reports are growing daily of these lids losing their seal during storage. Some have lost their entire season's worth of canning to these seal failures! [Update: 4ever Recap appears to be out of business.]
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Many turn to spray oils to help with their baking however, I don't like to use aerosol sprays due to additives. They tend to be a lung irritant, they are expensive and they are not eco-friendly. I use a health mister which is a reusable spray bottle filled with your oil of choice. However, when it comes to baking cakes you need a bit more of a release agent even if using silicone bakeware. Here is a clone recipe for Wilton Cake Release. It is quick and easy to make but not very photogenic (sorry, no picture). The cake release will keep nicely in the pantry without refrigeration. I make it a 1 cup total measure but if you do a lot of cake and muffin baking you may need to make a larger batch. This recipe will cost you only pennies, well under $1 depending on how much you make in comparison to Wilton Cake Release at $5.99 per can.
Wilton Cake Release
recipe by: unknown
1 pt light flavoured vegetable oil
1 pt organic, unbleached flour
1 pt vegetable shortening
Place the ingredients in a food blender. Blend until smooth and creamy. Scoop into an airtight container for shelf storage. Use a pastry brush to coat the pan then use the pan as normal.
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