Heather says:
This page serves as a loosely categorized index for Home-Ec 101 articles that relate to cooking, food preparation and storage, kitchenware, utensils, and food safety.
All posts on Home-Ec 101 have a convenient print format. Look at the bottom of the post for the Print Friendly Icon. This will pull up the post without comments where you will have the option of removing images and extraneous text to save on ink and paper.
This page is a work in progress.
Menu Planning aka The Meal Plan Primer
| How to Start a Menu Plan -Eat at Home (part 1) | A Plan Is Not a Rut, Slowly Increase Your Recipe Repertoire (part 2) |
| Cut Your Menu Costs By Building Your Pantry (part 3) | Side Dishes are an Important Part of Menu Planning (part 4) |
| Busy Schedules and Meal Plans | Menu Planning When Going to the Store Is a Bad Idea |
Get Started with 16 Weeks of Free Menu Plans
Basic Cooking Skills
| Cooking Terms and Definitions | Use the Water Test to Prevent Food Sticking in Stainless Steel |
| Learn to Make Brown Gravy (Includes time-lapse video to demonstrate the process) |
| Knife Skills | |
|---|---|
| How to Sharpen a Knife | |
| How to Dice a Bell Pepper | How to Cut Up a Whole Chicken |
| How to Seed and Dice a Cucumber | How to Dice an Onion |
| How to Slice an Onion | How to Dice a Tomato |
Recipes and Tutorials
Sauces, Gravy, and Salad Dressing
Soups and Stews
Salads
Seafood
Chicken
How to Convert Chicken Recipes for Various Cuts
How to Butterfly or Spatchcock a Chicken