Posts Tagged ‘Techniques’

Wash the Walls, Really?

Dear Home Ec 10, My living room desperately needs to be painted and I’ve rounded up a few friends willing to help sell their time for beer and pizza.  I really want to do this right, is it true that I have to wash the walls before I paint? Signed, Short-Cut Shelby   Heather says: Look at…

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How To Sharpen A Kitchen Knife

Heather says: Without any more procrastination or delay here is the Home-Ec101.com Knife Sharpening Tutorial. I talk about knife skills and the importance and safety of having sharp knives, but how do you get and keep your knives sharp? First, let’s start off with a little anatomy of a knife. This is my favorite knife,…

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The Difference Between Boiling and Simmering

Dear Home Ec 101, I’m embarrassed to actually ask this, but what is the difference between boiling and simmering? A lot of your recipes say bring to a boil and reduce the heat to a simmer. What does that mean and why does it matter? Signed, Baffled Beginner Heather says: Basic questions like this are…

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How to Fry an Egg

Heather says: Today we’re covering fried eggs -as new projects to procrastinate develop- I’ll also address: scrambled eggs, omelets, frittatas, quiche, and my as yet unnamed hybrid of the three techniques that feeds my family on a busy evening when I have no interest in effort.     So what is a fried egg? Well…

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Roast Some Turkey Necks for Awesome Stock

Heather says: Want to take your Thanksgiving recipes up to the next level? You can get started now by buying and roasting turkey necks to make stock. Want to get a jump on your Thanksgiving prep? Go ahead and make your roast turkey neck stock now and freeze it for your Thanksgiving recipes*. Would I…

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Why Does My Chicken Stock Taste Like Water?

Heather says: I cheated. I’m using a Google query for today’s question: Why does my chicken stock taste like water? The answer is pretty straightforward, you probably used -wait for it- too much water. For every pound to pound and a half of chicken bones, you should use no more than 6 – 8 cups…

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How to Poach an Egg

Heather says: We’re huge fans of eggs in our house, with growing kids and a busy schedule, they are one of the fastest and most economical forms of protein we keep on hand. Throw in the fact that there are hundreds of ways to cook eggs and we’re sold. Learning how to poach an egg…

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How to Butterfly or Spatchcock a Chicken

Heather says: Did you know there’s a way to increase the amount of crisp skin on your chicken while decreasing the cook time? I tell the truth, you just use a five minute technique called Spatchcocking -that sounds dirty, doesn’t it?- or butterflying and you’ll greatly increase the surface area of your roast chicken. Not…

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Enchilada Sauce Recipe

Dear Home Ec 101, Do you have an easy recipe for homemade enchilada sauce? I’ve been trying to avoid MSG and haven’t had any luck finding any. Signed, Missin’ Enchiladas in Ensenada Heather says: Sure, this recipe for enchilada sauce is super simple and provided you make your own chicken stock, you have complete control…

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How to Hard Boil an Egg

Heather says: It will be years before I run out of material for this site, namely because there are so many basic tutorials that need to be included. Last night as I was fixing myself a hard boiled egg for a salad, I remembered that I had never posted a tutorial for boiling an egg.…

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Meringue 101: The Great Meringue Caper

Heather says: I’m out of town, getting my geek on at a the Type-A Mom Blog Conference. Patrick Stuckart, an excellent photographer and all around cool guy (don’t let him say otherwise), volunteered to write this post on his meringue making adventure. As I occasionally try to engage the brain cells I still have, I…

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Freezing, A How To, Part Two

Heather says: Yesterday’s post on How to Freeze Food inspired a few more questions. Rather than extend an already long article, this is the second installment on freezer tips. Can you do a post on freezing leftovers? I’m a single gal, and while I do cut down most recipes, sometimes I have a couple stuffed…

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Shrimp Etouffee, Dry Roux Variation

If you’re here for the dry roux shrimp étouffée recipe, click the print friendly button below the text. You can quickly delete extra text and pictures with just a few clicks.. I’m all about saving the printer ink. Heather says: Recently Jo-Lynne tried out my shrimp étouffée recipe and shared her results. One of her readers,…

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