Blog Posts - Page 61 of 74 - Carma's Cookery | Tips for Unleashing Your Kitchen Creativity

Grilled Egg and Turkey Sandwich

January 23, 2011Recipes

Ingredients: 1 Tbsp butter 1 jumbo or large egg 1 Tbsp Tomato Alfredo sauce grated Parmesan cheese 2 thin slices of turkey lunch meat 2 slices of your favorite sandwich bread Directions: In a small frying pan, melt butter over low heat. Add egg. Dollop […]

Pumpkin Bundt Cake in a Snap

April 19, 2010RecipesBundt cake

There are many ways to make a pumpkin Bundt cake. This recipe is best made during the Fall season when you’ll be able to easily find pumpkin pudding and pie mix in your local grocery store. Ingredients 1 box pumpkin pound cake mix 1 4-serving […]

How to Make Pumpkin Pie

April 13, 2010All Things Pumpkin

There are probably as many ways to make a pumpkin pie as there are people who enjoy eating them. Of course, this isn’t much help if you’re looking for a recipe to use right now. So what I’m going to offer in this article are […]

The Gingerbread Man Is Coming to Town!

October 13, 2009Food Fiction & Essays, Special OccasionsChristmas, gingerbread man

Once upon a time, there was a father who really loved gingerbread men. So, he made up a Christmas tradition for his sons and daughter. On Christmas Eve the Gingerbread Man would come to town and give all the children their very own gingerbread men […]

How To Choose The Right Pot and Pan Set

April 16, 2008Tools of the Tradepans, pots

Public domain photo from pixabay.com

No kitchen or cook would be complete without a great set of pots and pans. It simply cannot function without them. So, this equipment needs to be a priority.

How can a pot and pan set do all of that for you? Well, it is really very simple. Believe it or not, the pans and pots in your kitchen mean a great deal to the foods you are cooking and just how tasty or delicious they are. Here are some tips to help you shop for your perfect set.
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Basic Cooking Terminology

April 9, 2008Cooking Techniquesglossary, terminology, terms

Public domain photo via pixabay.com

O.K. If you’re going to follow a recipe, you’re going to need to understand some basic cooking terminology. Many recipes use terms that have specific meanings. Many use abbreviations that you need to understand. (For example, a Tbsp. is much larger than a tsp. – I once made a batch of gingerbread men that turned into saltbread men because of my own confusion between these two.)

So let’s get to it!

Boiling
This means to bring any type of liquid to a boil. The boiling point is generally 212 degrees. Boiling is usually accomplished when bubbles have broken the surface of the liquid.

Bone
When you see this in a cookbook, it is generally telling you that you will need to remove any bones from the meat.

Braise
With this cooking technique, you brown the meat first and then place it in a pot with liquid. Then you tightly cover the pot and slowly cook the meat.
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Tips for Novice Cooks

April 2, 2008Cooking Techniquescooking tips

Public Domain photo via pixabay.com

Everyone wants to be able to create wonderful meals, and, truly, it’s not rocket science. However, there are a few basic things that every novice cook should know in order to start creating culinary delights. So I thought I’d use the next few posts to cover some of them. Here are the first six.

1. Keep your cooking area clean.
A cluttered kitchen can lead to adding the wrong ingredients. Worse, if the kitchen is not clean, it could lead to disease. You should disinfect the counters and any other surfaces you’ll be using, such as cutting boards, before and after preparing a meal. This is especially true if you are cooking poultry or any type of raw meat.
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