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Ingredients: Expert Guides and Resources
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Articles & Books From Ingredients
Cheat Sheet / Updated 03-21-2022
Are you passionate about making food? Do you like to see how things are made? Are you interested in becoming a master meat artisan in your home kitchen? Or are you just a serious lover of charcuterie but want to stick to eating it as best as you can? If so, then this Cheat Sheet is for you. Following, are some quick tips that will help set you up for success, whether you’re making the meats or simply eating them!
Cheat Sheet / Updated 10-27-2021
Tasting honey is not the same as eating honey. Tasting honey is as much an art as it is a science. Trained honey sensory experts objectively evaluate honey using a method that assesses visual, olfactory, gustatory, and texture experiences. The method and skills required are similar to how a wine sommelier would taste and evaluate wines.
Article / Updated 09-27-2021
One of the most endearing qualities about artisan cheesemakers is their desire to watch you taste their handcrafted products so that they can see your eyes light up. Festivals (and frequently, farmers’ markets) are the best way to make this connection between producer and consumer. Cheese festivals are held all over the world, but here are ten great, public cheese festivals.
Article / Updated 06-28-2021
You have only two choices when you harvest crops from your vegetable garden: Eat the veggies right away, or store them to use later. Specific vegetables need different storage conditions to maintain their freshness, such as: Cool and dry: Ideally, temperatures should be between 50 and 60 degrees Fahrenheit (10 to 15.
Get in on the ground level of the next artisan food obsession—honey! Just like wine, cheese, beer or coffee, honey is an artisan food with much to be discovered. Whether you're interested in tasting the various varietals, using it as a cure, or harvesting your own, Honey For Dummies is the guide for you. This book reveals the deep and complex world of honey, its diverse floral sources, and its surprising range of colors, smells, and flavors.
Step by Step / Updated 04-21-2017
Fresh vegetables are quick and easy to freeze. And if you blanch your vegetables before freezing them, they retain their fresh qualities after you freeze them. Follow these steps for freezing vegetables:Choose only perfect vegetables, free of bruises and imperfections, and not overly ripe.To get good frozen vegetables, you have to start with good fresh vegetables!
Article / Updated 04-21-2017
If you get to know your quality cheeses, eating it can be a wonderful change of pace. Add some good cheese to your pantry for parties, snacking, and pairing with wine. When buying cheese, remember that there’s a big difference between aged cheese and old cheese. Old cheese looks fatigued and discolored, may have a cracked rind, and signs of overdryness.
Article / Updated 03-21-2017
If you're a decent beekeeper, there's a good chance that you'll be able to harvest 40 or more pounds of honey from each of your hives. That's a lot of honey. Unless you eat a whole lot of toast, you may want to consider other ways to use your copious crop.Honey is not only wholesome, delicious, sweet, and fat-free, but it's also incredibly versatile.
Article / Updated 03-20-2017
There is never a wrong way to eat honey. It pairs perfectly with every food group, and sometimes it is best enjoyed simply off the spoon. You will find that some food pairings will quickly become your favorites. Honey served with cheese is a timeless classic. This favorite pairing can be traced back to a Roman gourmand named Marcus Gavius Apicius (first century AD).
Step by Step / Updated 03-27-2016
Getting peppers ready for cooking involves coring and seeding them. You can both core and seed a bell pepper in the same procedure.Cut around the stem, then twist and pull it out.Most of the seeds should come out with the stem. Cut the pepper in half and remove the white ribs.You can also get the last of the seeds.
