- Matzoh Balls - Floaters or Sinkers?
With the possible exception of the finest European dark chocolates, I think with all my heart and soul there is no finer food than the lowly Matzoh Ball. What's the big deal, you might ask? Isn't a matzoh ball just a dumpling made out of crushed matzoh crackers? On one level, I suppose the uninitiated could logically make this assumption. However, all it takes is one tiny nibble of a chicken soup-soaked matzoh ball for your senses, with gusto, to burst forth in a kaleidoscope of the warm fuzzies. - Not All Slow Cookers are Crock Pots
The initial slow cooker from Rival was called the CROCK POT; because of trademark considerations, only a slow cooker made by Rival was entitled to be called a Crock Pot. The name Crock Pot has become so familiar to the American public, many people do not realize that Crock Pot is not a generic name for all slow cookers. What you can cook in a Crock Pot is only limited by your imagination. - Fannie Merritt Farmer - Mother of the American Cookbook
When a person, whether a foodie or just someone appreciative of good, well prepared food, thinks of delicious, innovative meals, the name Fannie Merritt Farmer springs to mind. If for nothing else, she was revered by millions for her innovations in the manner in which a recipe was written. Her successes led to the public calling her the "mother of level measurements" or "the pioneer of the modern recipe." Her story is one of determination in teaching the public that one did not have to be a professional chef to live an ideal life in the kitchen and around the house. - Oven Mitts - Space-Age Materials for Safer Cooking
There are many different types of oven mitts available today. Which type you choose depends on what features you are searching for in a mitt. Probably the most fascinating and unusual oven mitts are made of the versatile space-age Silicone, and can withstand very high temperatures anywhere from 280º F ( 138º C) to over 600º F (316ºC). Some oven mitts are made of Neoprene, the same material used to create wetsuits. Other types include the type of fabric oven mitts your mother used. - Fond of Fondue
It seemed as if a fondue pot was considered de rigueur in gift giving back in the 1970s and then these versatile pots found themselves tucked away in some far corner of your kitchen, never to be seen again. Three decades later, fondue has returned to its rightful position in things culinary. - Choosing Fresh Fruit or Who Put the Worm in My Apple
It is fairly easy to judge the quality of most fresh fruits by just looking at their external appearance. With the following list of many of the most frequently eaten raw fruits, you will be ready and able to properly choose fresh fruit to titillate your tongue. - Pressure Cookers, Their The Care and Feeding, or Is That My Dinner Hanging From the Ceiling
No more than a generation or two ago, cooking dinner “under pressure” had turned into hand-to-cooker combat with mops, rags, and sponges against dripping walls and puddles. Basically, the modern pressure cooker is a kitchen pot with an elaborate lid making a tight, complete seal so that the explosions of yore are not even a condition that might present itself to an absentminded chef. - Pots and Pans - Bring Them On
Remember the joy you felt as a toddler when Mom let you play with those shiny, and noisy, pots and pans? You have grown up to covet the pots and pans you see online. Your time has come. Bring them on! You will need to carefully plan your budget. Sometimes it is better to buy fewer high-quality pieces rather than grabbing every piece of cookware in sight on the bargain table. What will you need to start? Everyone, from novice to master chef, needs the basics: Roasters, Saucepans, and Skillets.
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