My sweet husband went on a limb this year and got me a birthday gift that was a surprise. I love surprises but I can also be impossible challenging to shop for, so he has his work cut out for him.
Well he did GREAT! He got me a book called Cooking for Geeks: Real Science, Great Hacks, and Good Food. It has some recipes but it teaches more about the science of cooking and why things taste good.
I have only thumbed through the book so far but it is full of awesome tips that I can’t wait to share.
Here’s the first one on calibrating your oven without a thermometer.
Place a spoonful of sugar in a oven safe bowl or foiled cookie sheet and set your oven to 350 degrees F. The sugar should stay in a powder form even after an hour. If it melts, your oven cooks hot. Then turn your oven up to 375 degrees F and the sugar should be melted within 15 minutes. If it doesn’t melt then your oven is colder than it says.
I love this tip. Way less expensive than buying an oven thermometer!
Now a call for some recipes. I am wanting to expand my recipe horizons and have a goal to try one new recipe a week. I’d love to hear some recipe suggestions from you. It doesn’t have to be an original recipe, just something you really enjoy to make and eat.
Leave a comment with a link to the recipe or you can email it to me at ashley@CuteAsAFox.com
If all goes well I plan to share the recipes as I make them.
Thanks!
I just tried this yummy vegetarian dish (I quickly sauteed some shrimp to dump on top of hubby’s dish since he’s not into meatless meals, and added the optional chickpeas for the rest of us) and it was yummy. Both my kids (including the picky one) ate a good portion: http://www.breastfeedingmomsunite.com/2010/06/vegetarian-foodie-fridays-cauliflower-marranca/
And this is one of my favourite sweet treats: http://www.kraftcanada.com/en/recipes/frozen-toblerone-mousse-squares-85239.aspx
Sounds like a fun book to have around. I love little tidbits of knowledge like that. So good to know! I have an awesome recipe that’s kind of lengthy with the ingredients, so I’ll scan it in and email it to you. I use it all the time!