Category Archives: Cooking Basics

The basics of cooking – handy online measurement conversion table, pantry items, converting recipes to low fat, egg substitutes and more.

Top Tips Make Life Easier in the Kitchen

Whether it's keeping foodstuffs fresh or picking out the right gadgets for delicious cooking, a kitchen is a place where art and love combine in fabulous meals. Here are some of the most popular kitchen tips from cooks everywhere. Some of them may be familiar, but good things always bear repeating. From "kitchen witches" to keep...
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The Ingredients of Food Coloring

Food coloring is a substance that is added to foods to make them look more vibrant and appetizing. Food coloring is a type of food additive, which are used to enhance the color and appearance of foods that can be found in a large number of food products right from a candy to baked goods,...
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What is Active Dry Yeast?

Active dry yeast is a type of yeast used to rise dough for baking bread, rolls, a few types of cake, and for any type of risen bread. Yeast is essentially tiny, living cells, and the specific yeast used in active dry yeast is Saccharomyces cerivisiae. Yeast is able to rise dough or created leavened...
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8 Ideas For Leftovers

After housing, food is the next largest expense for most families, so it is inevitable that any penny-pinching strategy has to make good use of leftovers. Besides, if you went to all the effort of buying and cooking the food the first time, why not take an extra few minutes to make it into dinner...
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Food List with Glycemic Index

Traditional thinking has told us that complex carbohydrates like rice and potatoes were absorbed slowly, and that simple and refined carbohydrates, like candies and jams resulted in a sharp rise in blood sugar. However recent research has indicated that this is not necessarily the case. There are more factors involved than just simple vs complex...
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Poverty Cooking

For the past several months, we have been on a really tight grocery budget and so I had to really be inventive to spread it as far as it would go. These are some recipes that worked out really well for us and we ended up eating rather well! Some of the veggies came from...
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The Case For and Against Cast Iron Cookware

The use of cast-iron for cooking goes back over 2500 years albeit in Europe countries such as the UK have only used it for about 1000 years after it became popular when folk realised that complete pots with handles could be made using molten metal poured into moulds made out of sand. Originally cast iron...
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Does Natural Food Coloring Bug You?

Many manufacturers are grabbing every opportunity to emphasise the presence of natural food coloring in the food they sell and quickly abandoning artificial food dyes. Why? They have recognised the craze for natural foods and know that people are looking for healthier alternatives in their diet. A natural food coloring that is becoming so popular...
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