Now That's A Mouthful

Fat is the vehicle to get flavor across our taste buds.  We tested a lot of recipes with bacon and bacon fat is one of the most flavorful fats out there.  Learn what you can do with this delicious fat, how to clarify it so you can keep it on hand!

Mise en place or “everything in its place” is the first step to any recipe – get everything out and measured and ready to go.  This helps set you up for success in the cooking process.  There are other benefits to mise en place, too.  Learn what they are what our testers have to say about working through a recipe.

We cooked from a book designed to help ANYONE become a better cook and from a book intending to change the way we think about cooking in our homes.  Then, we tackled some small-batch desserts that had most of our testers saying… this is small batch?!  We learned a lot, asked a lot of questions and, as usual, our testers had a lot to say about what we were cooking!

Mise en Place or “everything in its place” is the first step to any recipe – get everything out and measured and ready to go. This helps set you up for success in the cooking process. There are other benefits to mise en place, too. Learn what they are what our testers have to say about working through a recipe.

There are some tastes and flavors that we seem to gravitate toward and want to include in our food whether they’re included in the recipe or not.  This episode we’ll focus on the taste of sweet:  where we miss it, where we want to add it, and how to do it to keep all the flavors in balance.

One of the most versatile pans in our kitchen is cast iron.  As much as they are versatile and functional, many of them have stories and history attached.  Do you have one?  Where did you get it?  What do you cook in it?

Who says recipes have to be long and wordy?  Some of our most delicious meals are those that don’t require a lot of ingredients or a lot of effort.  We cooked three very simple recipes from a very simple little cookbook with great results!

Miso – as an ingredient – frequently appears in recipes, and yet it seems to be an ingredient a lot of people haven’t cooked with.  Miso isn’t a new or newly popularized ingredient, though we have had trouble finding it.  Learn where to look for miso, and get some great tips and recipes on what to do with that miso once you have it.

We cooked from a range of cookbooks this round.  We learned a lot, asked a lot of questions and had a lot to say about what we were cooking!

Sauce-making is as easy as adding a little water and some herbs to a pan.  Really?  Yes, Really.  We’ve got one great recipe to share that makes its own sauce in the pot, and a couple of great ideas how to turn those brown bits in the bottom of your pan into a delicious little pan sauce.  Just like a pro.