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6

Grinding Your Own Beef

Posted by Hallee on Mar 19, 2013 in Hallee's Galley, kitchen & cooking tips

But, beyond making homemade sausage, we also use it to grind our own beef (or, really, we could use it to grind any meat.) We purchase roasts when they go on sale and grind them as soon as we get home. Why go through all that trouble when we can just purchase meat already ground? I’m glad you asked.

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3

How to Clean Cast Iron

Posted by Hallee on Feb 8, 2013 in Housekeeping

I use my cast iron skillet to cook with as often as possible. It is wonderful, distributes heat beautifully, and cooks evenly. But, you have to treat it differently when it’s time to wash it.

Here are the things you don’t do with cast iron:

don’t wash with soap
don’t use steel wool or any other kind of really abbrassive material
don’t put it in the dishwasher
don’t let it air dry

I wash mine with Kosher salt.

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8

A Quick & Easy Fool-Proof Trick to Separate Eggs

Posted by Hallee on Dec 18, 2012 in Hallee's Galley, kitchen & cooking tips

A vLog showing a quick and easy fool-proof trick to separate eggs

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3

Tip: Using Flax Seed for Eggs in Baking

Posted by Hallee on Nov 27, 2012 in Hallee's Galley, kitchen & cooking tips, Natural Health

So, I’ve tried the flaxseed in a quick bread (Old Fashioned Whole Wheat Buttermilk Pancakes) and a yeast bread (Honey Oatmeal Bread) and both times were resounding success. As good as flaxseed is for you, I will reach for flaxseed before eggs in daily baking now.

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6

Roasting a Whole Chicken

Posted by Hallee on Feb 24, 2012 in American Quisine, entrees, Hallee's Galley, kitchen & cooking tips, Recipes

These conversations all happened within a week or so of each other. They intrigued me only because roasting a whole chicken is my “I don’t want to put effort into dinner so I’m going to roast a whole chicken” fallback.

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5

The Hows & Whys of Chicken Trussing

Posted by Hallee on Feb 22, 2012 in Hallee's Galley, kitchen & cooking tips

Here is a video tutorial on how to truss a whole chicken. I just used standard kitchen string for trussing. Note: if you want to stuff something into the cavity, I suggest you do it prior to trussing.

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3

Freezing Sweet Peppers

Posted by Hallee on Oct 12, 2011 in Hallee's Galley, Preserving

My garden is exploding with sweet peppers now. I’m getting all different colors – orange, purple, green. I can’t pick them fast enough.

The easiest way I’ve found to preserve them is to simply freeze them. The problem is, though, that they’re full of liquid. So, if you sliced them and tossed them into a freezer bag, what you’ll end up with is a big frozen ball of peppers all stuck together.

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6

Tip: Still Tasty (How Long Will Food Stay Good?)

Posted by Hallee on Sep 14, 2011 in Hallee's Galley, kitchen & cooking tips

If you ever wanted to know how long food lasts in the freezer or refrigerator, this link is invaluable: Still Tasty

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8

Tip: Handling Hot Peppers

Posted by Hallee on Sep 9, 2011 in Hallee's Galley, kitchen & cooking tips

Hot peppers contain an nutrient in them called capsicum. Capsicum is what creates the burning sensation in your mouth when you eat something that’s made with hot peppers. It can also burn your skin. When you pick peppers with your bare hands, the capsicum can get on your skin and burn. If you touch your eyes or your mouth with the capsicum on your skin, you can actually get burns that need to be treated medically.

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14

Tip: Baking with Evaporated Milk

Posted by Hallee on Aug 17, 2011 in Hallee's Galley, kitchen & cooking tips

I grew up in a family of six. Other than my mom, we were all big milk drinkers. Our household went through a gallon of milk every day.

When my mom baked, she never used the milk out of our gallons – she always used canned “evaporated milk.” It’s how I grew up baking.

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