Essentials: Measuring Cups & Spoons

Posted by Hallee on Oct 12, 2010 in Hallee's Galley, kitchen & cooking tips

The Essentials:

Measuring cups and spoons and be broken down into two very basic categories: dry and liquid.

Tags: Cooking weights and measures, Cup, Essentials, Green Enough for Me, Hallee's Galley, Kitchen Tips, Measurement, Measuring cup, Measuring spoon, metal, metal and plastic spoons, metal measuring cups, Tablespoon, Teaspoon

Popcorn? Really?

Posted by Hallee on Sep 14, 2010 in Hallee's Galley, kitchen & cooking tips

As I was doing research for purchasing my grain mill, I read all sorts of “don’t do’s.” One of them was don’t try to grind anything that was too hard, including popcorn. But, when I got my grain mill (a NutriMill) the booklet that came with the machine said, “Popcorn will make the best cornmeal you’ve ever tasted.”

Tags: American cuisine, biscuits, Bread, cooking tips, Cornbread, Cornmeal, Cuisine, Cuisine of the Southern United States, Flour, Food and drink, Grain mill, Hallee's Galley, House Autry, Kitchen & Cooking Tips, Kitchen Tips, Maize, Milled Corn Meal, Milled Flour, NutriMill, popcorn, Quick breads

How to Make a Lattice Topped Pie

Posted by Hallee on Sep 3, 2010 in Hallee's Galley, kitchen & cooking tips

Lattice topped pies do nothing more than to make a pie visually appealing. You can perform the same function of creating a vent within the pie with several slits cut into the top crust of pie, or using a pie bird. However, I’m a big fan of visually appealing food, and I think that some pies (i.e. cherry pies) require the extra effort to make them taste better. (kidding) (well, mostly kidding)

Tags: Apple pie, Australian cuisine, cherry pie, Crust, Food, Food and drink, Hallee's Galley, Hospitality/Recreation, Kitchen Tips, lattice topped pie, Pie, pie making

Hidden Nemeses

Posted by Hallee on Sep 2, 2010 in Hallee's Galley, kitchen & cooking tips

Always always always pick through your dried beans. I have never looked through a package of beans that didn’t contain at least one rock. I’d hate to think of you biting down on one of those things. Ouch! Hallee I’m so grateful for your visit, today. You would bless me if you added me to [...]

Tags: Agriculture, Bean, dried beans, Food and drink, Hallee's Galley, Human Interest, Kitchen Tips, Vegan cuisine, Vegetarian cuisine

Roux [roo]

Posted by Hallee on Aug 20, 2010 in Hallee's Galley, kitchen & cooking tips, Recipes

A roux is a thickening agent made from some kind of fat with an equal portion of flour. You melt the fat, add the flour, then cook until the flour taste is removed.

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Tags: Biscuits and gravy, Breakfast foods, Cooking, Cuisine of the Southern United States, Food and drink, Gravy, Hallee's Galley, Hospitality/Recreation, Kitchen Tips, Recipes, Roux, Sauces, Sausage, Sausage gravy, Stew, Thickening agent

How to Break Down a Melon

Posted by Hallee on Jun 4, 2010 in Hallee's Galley, kitchen & cooking tips

This method will work for any melon, any size. It’s wonderful for the big watermelons, because you can get them cut up very quickly.

Tags: Hallee's Galley, Kitchen Tips, melon, vlog

The Perfect Solution for Freezing Broth

Posted by Hallee on May 20, 2010 in Hallee's Galley, kitchen & cooking tips, Preserving

Several months ago, I made a big batch of beef broth. I put big soup bones in the crock pot, threw in a bunch of root veggies and some fresh herbs, and let it cook for 36 hours. Then I strained it and had 4 quarts of beautiful, flavorful, so healthy and good for you beef broth.

What now?

Tags: broth storage, Hallee's Galley, Kitchen Tips

Tip: How to Pasteurize an Egg

Posted by Hallee on Jan 23, 2010 in Hallee's Galley, kitchen & cooking tips

It has come to my attention that some folks are concerned about the use of raw egg yolk in my mayonnaise recipe. I tested this home pasteurization technique today to ensure that my mayonnaise recipe still works and I am happy to report that it works fine.

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Tags: Breakfast foods, Condiments, DIY, Do-It-Yourself, Egg, Food and drink, Hollandaise sauce, Hospitality/Recreation, Kitchen & Cooking Tips, Kitchen Tips, Mayonnaise, Metal mixing bowl, Olive oil, Pasteurization, Pasteurized shell eggs, Sauces, Shortcut, Tip, Vegetable oil

Tip: Slicing Basil

Posted by Hallee on Dec 19, 2009 in Hallee's Galley, kitchen & cooking tips

Instructions on how to slice fresh basil the easy way with photos.

Tags: Hospitality/Recreation, Italian cuisine, Kitchen Tips, Mozzarella, Olive oil, Pizza, Salads, Sandwiches

Roasted Red Peppers

Posted by Hallee on Nov 25, 2009 in Hallee's Galley, Preserving

Roasted red peppers are SO good in so many things — salad, pasta, on top of chicken…they have such a sweet and smoky flavor. If you’re looking for something out of the ordinary to do with your leftover Thanksgiving turkey, just toss the meat with some pasta and some roasted red peppers and you have and amazing, healthy meal in no time.