All-natural recipes and baking tips for home bakers
Tips for baking with natural ingredients.
Organic Food Coloring – Review Nothing seems more artificial than adding coal-tar chemicals to your food to change the color. But these days, artificial food coloring is found almost everywhere, from sodas to candy to pickles and even your daily vitamin! It’s very difficult to avoid, even if you’re scrupulous about it. The United States v. Europe: What’s Allowed in Food In the United States, …
Golden syrup is familiar to my UK friends, but Americans may not know of it. It’s a good substitute for over-processed corn syrup, and you can make it at home!
How to Substitute Baking Soda for Baking Powder: The long and short of it is this: Yes, you can substitute baking soda for baking powder in most recipes. No, you cannot substitute baking powder for baking soda in most recipes. What is baking soda? Baking soda is a compound that can be naturally mined from the ground, but is most often created through a …
How to Cook Beans: Navy Bean Soup, Easy Baked Beans and Black Bean Casserole, with clear instructions on how to prepare from dried beans. You and many others have decided to stock up on beans. I know this, because my store is completely bone-dry of any variety of bean! Understandable, and thankfully, I already had several bags on hand. They last for a long time …
Fresh bread is a supremely satisfying food. The following is a list of the basic ingredients that interplay to build a wholesome loaf.
Meat Cooking Temperatures. The temperature at which you cook your meat will determine the flavor and the moisture of the finished product. Low temperatures protect the moisture; high temperatures develop flavor. My recipes use a combination of both to give you the best of both worlds. Searing When a recipe calls for searing the meat, you’re looking to develop a browned crust on all sides …
Whole Wheat v. Whole Grain: What’s the difference and is one better for you than the other? Well, in a perfect world, there would be no difference at all. If a label said “Whole Wheat” you would be able to assume that it contained all three parts of the wheat kernel: Alas, marketers are geniuses at selling their product, and if they have to …
I love baking with whole wheat flour. Not just because I believe it’s healthier to use the whole grain, but I really do prefer the taste. Whole wheat products have a nuttier, heftier feel to them. You won’t get “wedding cake” smoothness out of a whole wheat recipe, but then, you won’t have that cloying, gummy mouthfeel, either. Whole wheat flour is simply flour made …
For an item consisting of three ingredients, buttermilk biscuits sure can be tricky. I’ve baked up plenty of hockey pucks over the years, and had almost resigned myself to a biscuit-less life. Until I shared my frustrations with my friend in Georgia, who showed me the Southern secrets to buttermilk biscuit success. This genuine Southern Buttermilk Biscuits Recipe is nothing special – it doesn’t vary …