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Winter weather has us all spending more time indoors and it's a great time to do some baking.
Monitoring your oven's performance ahead of time can prevent the disappointment of that underdone cake or over-baked cookie and ensure that your baked goods and oven meals come out the way you intended.
Ever wonder why baking soda has so many household uses? It can be used in baking, to deodorize, to clean, to polish and so much more.
I decided to look into the science behind this age-old household panacea and found out some interesting information about the chemistry of baking soda.
"Sometimes 'gourmet' isn't defined by imported spices and fancy sauces," says Janet Groene, author of 25 books including Cooking Aboard Your RV and Creating Comfort Afloat.
"To campers and boaters, gourmet dining means a campfire scented with applewood or fresh-caught walleye cooked over a stern-mounted grill."
"How can you put a touch of class on a wilderness meal without wasting fuel, water or any other precious resource?"
Edible flowers have gained a lot of popularity of late, cropping up in specialty food stores and organic markets everywhere. After all, who can resist the lure of some brightly colored, fragrant flowers?
Edible flowers have been a mainstay for five-star restaurants for years, but there's no reason home chefs can't brighten up their recipes with some tasty buds, too.
Flowers can be added to salads, frozen and added to beverages, used in flavored oils, vinegars, sugars, marinades and jellies, crystalized or candied for decoration, and much more.
Savory (Satureja hortensis and montana) is a perennial herb classified as either summer savory or winter savory, for obvious reasons.
Savory is related to rosemary and thyme, and summer savory is often preferred over winter savory because it is a more delicate flavor.
Summer savory is popular in European cuisine, especially Bulgarian and Romanian dishes, such as stuffed cabbage rolls and stews.
Thyme (Thymus) is part of the expansive Lamiaceae family - a relative to rosemary, basil, sage, savory and many others.
Thyme is native to Europe, Northern Africa and Asia, and its use dates back as far as the ancient Egyptians who used it during the embalming process.
Thyme is a classic herb, especially in French cuisine, where it is included lovingly as one of the herbes de Provence and in bouquet garni. Thyme has the most flavor when used with the stem in addition to the leaves.
Fresh thyme has a slightly lemony and minty aroma and taste that blends beautifully with poultry dishes, stuffing, soups, sauces - just about anything, in fact.
Sorrel (Rumex acetosa), also known as common sorrel or spinach dock, is green leafy perennial native to Europe. Sorrel can be treated as both a vegetable and an herb, but it seems its use as an herb is more frequent.
Another variety of sorrel, called roselle or Jamaican red sorrel, grows throughout the Caribbean. Common sorrel is a lot like spinach, in both appearance and health benefits, including oxalic acid.
Sorrel tastes nothing like spinach, however; instead, it boasts a fruity flavor, somewhat comparable to kiwi or wild strawberries. The sour flavor is a result of the oxalic acid, which grows more intense as sorrel ages.
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