Cooking Techniques – Revisited
Welcome to a fun-filled Friday afternoon where we take another look at gems from the past. This week our theme is cooking.
As I learned in Korea, a recipe is “how to make food,” whereas cooking is more focused on techniques for grilling, baking, frying, sauteing, steaming and the like.
So, let’s get cooking!
Our first entry for this afternoon is an article by Glory who shows us some tips and trick for cooking beans. Beans are a fine and frugal addition to any meal, and if you grow them yourself, you’ll find hundreds of varieties to choose from. But, the key is to know how to cook them, otherwise, you’ll have unwanted crunchiness instead of something that’s more smooth and soft.
Next, Joan shows us a different type of cooking – drying your foods the old fashioned way. The results of some of these drying techniques lead to edible goodies, and others lend themselves for use in your favorite recipes.
For those of you who are still enjoying the warmth of a wood stove fire, Mark reviews some oven methods for cooking on a wood stove. What better use of our natural wood resources than to stay warm and cook your meal while you’re at it.
With barbecue season just around the corner, Clair reminds us of five techniques for indirect grilling. Sometimes you want to sear the meat, sometimes you want to engulf your steak in flames, other times it’s smoke that’s called for, and sometimes indirect grilling is the only way to get a good result on the grill.
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That’s wraps up another Friday afternoon of dipping into our archives to present previously published material centered around a common theme. We hope you find these posts as useful today as they were when they were first published.
