How To’sdays: A New Series of Kitchen Tips, Tricks, and Tutorials
When I started this blog, I knew that a huge part of the story would reflect my growth and learning in the kitchen, through successes and failures. I’ve learned, sometimes through trial and major error, to make pie crust, homemade cheese, fresh yogurt, beef jerky, canned tomato sauce… the list goes on and on.
And I’ve loved sharing these stories with you. But every once in a while, I am reminded that not everyone is learning the same things at the same time that I am. On one of my earliest posts, someone asked for clarification on how to separate an egg. Other readers have asked for advice topics ranging from tempering chocolate to selecting produce, from substituting ingredients to finding equivalents in other countries.
I don’t profess to be a master of all kitchen knowledge, but in a lifetime of baking and cooking, I’ve picked up quite a few tips and tricks that I now take for granted when I step into the kitchen to start a project. Why should I keep them all to myself?
So without further ado, I am pleased to introduce How To’sdays! Each How To’sday post (which I’ll publish only on Tuesdays, for obvious puntabulous reasons) will be just what it sounds like: a How-To tutorial of some little kitchen tip that may make your life easier, more delicious, or more manageable.
Some upcoming topics, just to whet your appetites, include:
How to Fake a Pizza Stone
How to Bake Flat, Level Cakes that Come Cleanly Out of the Pan
How to Cook Bacon Without Burning the Crap Out of It
How to Substitute with Whatever Dairy You Have On Hand
How to Cook Rice in a Regular Pot You Already Own
How to Store Fresh Herbs
And more! And of you, dear readers, I now ask YOUR advice: What do you want to see on How To’sdays? What are some of the tricks you have that you think should be shared with the world? What do you want to research but don’t have time for so you’re totally willing to let me do it and publish it for all the land to learn? As far as I am concerned, no topic is too basic, so don’t be shy! Chances are that if you are wondering how to do something, someone else is too.
I’m excited to test out this new adventure. I believe successful kitcheneering is not about having the top-of-the-line equipment or the most expensive ingredients or the biggest box of recipes. In some cases, it comes down to basics, to experience, and to word-of-mouth shortcuts that will save you time and energy on all your cooking endeavors. And that’s what How To’sday is all about!
Let’s learn stuff!