Self-tutoring about cooking: the tutor reflects…. As I’ve been reminded lately, I’m not getting any younger. Recently I ruminated about age while baking my own birthday cake. Shortly, though, my mind wandered to other topics. The best posts, I find,…
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Category: cooking
Cooking: temp to keep food warm?
Self-tutoring about cooking: the tutor mentions keeping cooked food warm in the oven. Wanting to keep prepared food warm, I looked up a recommendation. One site mentions 200F. Covering the food with foil is recommended. The chicken was already fully…
Cooking: pork roast internal temperature
Self-tutoring about cooking: the tutor mentions findings about the desired internal temperature of pork roast. Yesterday I looked up the internal temperature for pork roast. Here are my findings, as I understand: USDA Health Canada 145F (followed by 3+ minute…
Cooking: why I prefer butter (or margarine) to oil
Self-tutoring about pan frying: the tutor reflects. When cooking in a frying pan, I use butter (or margarine), even if the recipe calls for oil. My reason: oil can heat up without giving any sign, whereas butter (or margarine) gives…
Lifestyle, cooking: wearing safety goggles in the kitchen
Self-tutoring about cooking: the tutor shares a safety tip. Last week I had to barbecue some burgers in the dark. The evening was beautiful for it (for about an hour), just luckily. Still, I wanted to be safe. After all,…
Cooking: buttermilk pancakes
Self-tutoring about cooking: the tutor shares a recipe he found for a celebrated breakfast. Today, for my kids and their friends, is a day off from school. Therefore, last night, they each had a friend sleep over. My tutoring business…
Barbecue: How many BTUs do I need?
Self-tutoring about barbecues: the tutor looks into the BTUs one should hope for. Apparently, 80 to 100 BTU per square inch is best. I measured our old one outside, which is very good, but wasted away by the weather. Its…
What is clarified butter, and what is ghee?
Self-tutoring about cooking: the tutor arrives at the definitions of clarified butter and ghee. Clarified butter and ghee are not the same but can be explained as follows: Clarified butter is begun by heating butter at low heat so that…
A rub for chicken legs
Self-tutoring about cooking: the tutor shares a find. I searched up a rub to elevate some chicken legs on the barbecue and found this one from Brenda McGrath at allrecipes.com, a site I often visit for recipes. I rubbed the…
Lifestyle, cooking: the different types of oats
More lifestyle self-tutoring: the tutor explains the three classifications of oats you might normally hear about. Groats: kernels from oat plants. They’ve had the outer, inedible husk removed. Steel-cut oats: groats that have been cut into two or three pieces…
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