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Welcome
I am a stay-at-home mother of 3 living in Utah...who desires to learn more regarding cooking and baking. I hope through my culinary adventures I will learn enough to cook and bake decent food and maybe help fellow moms with their struggles in the kitchen.
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Buying direct from the Farmers/Ranchers is the BEST!
Triple Truffles
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Fresh Pea & Asparagus Soup
Followers
Broiling
Cooks with intense, direct heat and adds great flavor. Place thin cuts of meat on a broiler pan and place in preheated broiler 4-6 inches from the heating element. Cook until done which is typically around 5-10 minutes. Best for: Vegetables, bread, thin cuts of meat, quick-cooking seafood
Roasting
High-heat roasting intensifies flavors and caramelizes fats and sugars on the surface of food. Lightly coat vegetables or meat with oil and place in a roasting pan. Roast in the oven (425-500*F) for 20-40 minutes, or until cooked through. Best for: sturdy root and cruciferous vegetables, and meats.
Steaming
Setting food over hot water and letting the steam cook the food. This method is fat-free and retains more nutrients than boiling. Bring 1-2 inches of water to a boil and place steamer basket into pan, cover, and steam until done. This is best for non-root vegetables, fish and chicken.
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