Working for the better part of two years with a farm-to-fridge grocery delivery service brought me closer to what it means to have fresh food. As soon as a fruit or vegetable is picked, it begins to lose valuable nutrients. Different fruits and vegetables also lose their nutrients at different rates—and of course their storage…
Learn how to make a wild yeast starter for home brewing and natural sodas! This wild yeast starter is made using foraged berries, and couldn’t be easier. Equipment Quart Mason Jar Airlock with Rubber Stopper Ingredients US Customary – Metric Instructions After you’ve collected your wild fruit, make a sugar solution with a ratio of…
Getting to grips with the herbs Before you begin trying out the different herbs available, it’s important to get to know and understand the particular nuances of each herb. Here is a little guidance to help you: Dill – This herb comes with feathery-like fern leaves and is best used fresh to flavour sauces, fish…
Put a skillet on the stove, pour in a couple of tablespoons of oil, turn up the heat and the phone rings. A few minutes of distraction and you have thick, black smoke filling the kitchen and your pan has a layer of sticky burnt glue in the bottom. What happened? It was only oil….
If a recipe calls for one kind of vinegar, can I use another kind? Let us answer that question! Learn the best way to substitute vinegars in your cooking, including a white vinegar substitute, a balsamic vinegar substitute, and information on substituting vinegars for each other. We’ve got the tips to help you make the…
Ever wonder how to substitute sugar? Wonder if you can use honey in a recipe that calls for white processed sugar? You can! In fact, eating clean doesn’t have to mean giving up a ton of your favorites. All you really have to do is substitute a healthier (clean) sugar for the processed white stuff…
Fermentation is a fascinating thing. At its most basic, it’s the act of using yeast (or occasionally other bacteria) to digest carbohydrates and convert them to alcohol and carbon dioxide (or occasionally other products, such as lactic acid). It’s what puts the sour into sauerkraut and the bubbles in Champagne. It’s what makes dried chorizo…
Perfectly Grilled Filet Mignon Filet mignon is the king of beef. It’s cut from the beef tenderloin, but it may also be in stores cut in steaks and labeled beef tenderloin (Filet mingon and beef tenderloin steaks are the same thing). For more information on how it’s cut and on the merits of grass-fed versus…