Culinary Know-How

Making Homemade Vanilla Extract (Edible Gifts)

July 3, 2020 by Sylvia Rose Leave a Comment

Making vanilla extract from scratch is a reward all on its own. Whether it’s to save a bit of money, to enhance your baking experience, or to make a thoughtful handmade gift, there’s something special about extracting your own vanilla flavour.

MAKING VANILLA EXTRACT FROM SCRATCH

To some, making vanilla extract from scratch seems out of the realm of possibility.

The truth is, it couldn’t be easier to make!

No matter how many different ways you roll the dice, vanilla is expensive.

Taking the DIY approach, however, will save you a few bucks and give you a cool kitchen project.

All you need is a handful of vanilla beans, a half-pint mason jar, 80-proof alcohol, and six month’s worth of patience.

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Cracking Open a Coconut (and what to do with it!)

April 21, 2020 by Sylvia Rose Leave a Comment

Cracking open a coconut for the first time is quite the experience. If you have a coconut sitting on your kitchen counter that you don’t know what to do with, let me walk you through it!

“I GOT YOU A COCONUT”

This is not what I was expecting to hear when my husband came home from doing errands while I was filming.

Normally he surprises and delights me with chocolate, kombucha and cinnamon rolls from the local bakery, but a coconut? I wasn’t expecting that one.

What was I going to do with it? Throw it?

My little boy did. He thought it was a ball.

It can be intimidating, being presented with something new.

I mean, I adore coconut, but it’s usually already flaked, shredded, or creamed, so I don’t need to do anything.

If I want coconut water, I go to the store and buy it.

Instead, “I got you a coconut”.

The coconut sat on my counter for a week, patiently waiting for me to come around.

I didn’t want to give it the time of day, but then when I was filming my videos for perfect scrambled eggs and pesto tuna melts, my husband suggested I crack open the coconut on camera.

Well, okay. Here’s what I did.

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Perfect Scrambled Eggs (They’re So Creamy!)

April 14, 2020 by Sylvia Rose 2 Comments

Once you get a taste for how velvety and scrumptious scrambled eggs can be, it’s hard to go back. Perfect scrambled eggs can’t be rushed, but they’re so worth it!

Some of you might not want to hear this, but the secret behind making perfect scrambled eggs is time and patience!

To get flavourful, velvety eggs, you need to give yourself a bit of time.

There’s a reason why most restaurants don’t serve up perfect scrambled eggs: it takes too long!

The key is cooking them low and slow.

Are you ready to begin?

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Cooking Dried Beans and Lentils on the Stove Top

March 31, 2020 by Sylvia Rose Leave a Comment

Cooking dried beans and lentils is one of those kitchen skills everyone should have under their belt. Learn all about the virtues of cooking dried beans and why it’s so much healthier to use dried beans instead of canned.

WELCOME TO MY FRUGAL KITCHEN

In true vintage fashion, my kitchen is a frugal one.

I’m bursting with frugal kitchen tips, like making homemade broth from kitchen scraps and saving apple peels and cores to make apple cider vinegar.

Cooking dried beans instead of buying cans is yet another way I’m able to flex my frugal superpowers.

The cost-savings are considerable, especially when you purchase dried beans and lentils in bulk.

What’s more, did you know that dried beans are healthier than canned beans, too?

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The Spice Cupboard: The Best Spices to Keep on Hand

March 24, 2020 by Sylvia Rose Leave a Comment

The spice cupboard is one of the best places to turn to when looking to add flavour to a dish. Here’s what everyone should keep on hand and why.

WHY BOTHER WITH HERBS AND SPICES?

Before I answer this, let me begin by saying that I have a major problem.

I’m a spice hoarder.

I have 68 spices in my collection, including spice blends, but excluding variations.

For example, I have two kinds of saffron in the spice cupboard: quality saffron and cheap saffron.

Why on earth do I have so many herbs and spices?

Well, for one, herbs and spices can add depth and flavour to a dish.

They bring excitement to the table and allow you to experiment with different flavours, letting you taste the world in your kitchen.

Fresh garlic and herbs are two of my favourite flavour enhancers, but in the cold months when I’m too frugal to spend money on fresh herbs?

I turn to the spice cupboard again and again.

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Understanding Eggs: Behind the Ingredients

February 25, 2020 by Sylvia Rose 1 Comment

There is a lot of freedom in knowing how key ingredients work the way they do. Leave the guesswork behind in the first of this Behind the Ingredients series where we dive into learning about the humble egg.

`Photo by Natalie Rhea Riggs on Unsplash`

THE HUMBLE, YET MIGHTY EGG

Almost all of us have eaten eggs at some point in our lives and many of us reach for the egg carton first thing in the morning. Apart from making bacon and eggs, why is it that eggs are called for in so many recipes? What is it about eggs that keep us hungry for more?

Well, for one, eggs are a complete protein checking off all the essential amino acids. Eggs also have a number of B vitamins, vitamin E, iron, minerals, and other nutrients you can easily look up online. They’re nutritious, they keep us full, and they’re relatively inexpensive.

We don’t usually think about these things when we fry, scramble, or poach these edible gems. They’re humble in that they’re depended on, yet overlooked. When’s the last time you’ve been grateful for eggs? During rationing in WWII, eggs were a precious commodity and unless folks kept their own chickens, dried egg powder took the forefront. Gross. Indeed, eggs are humble, but they’re also mighty.

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