Uses For Baking Soda In The Kitchen & Cooking
An open box of baking soda loses potency for baking after 6 months. Here are ways to use it up when you need to buy a fresh box.
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An open box of baking soda loses potency for baking after 6 months. Here are ways to use it up when you need to buy a fresh box.
September is National Whole Grains Month, an occasion to revisit some oldies but goodies. Thanks to King Arthur Baking (formerly King Arthur Flour) for this primer on eight* ancient grains. “Ancient grains” is a marketing term used to describe a category of grains and pseudocereals, that are purported to have been minimally changed by selective…
Continue reading “TIP OF THE DAY: Ancient Grains Are New Again”
[1] Make gluten-free pancakes with Pamela’s Baking & Pancake Mix (photos #1, #2, #3 and #4 © Pamela’s Products). [2] Ready for some homemade banana bread? [3] America’s favorite cookie, gluten-free. [4] What are your favorite pizza toppings? For a switch, switch the basil with baby arugula—or use both. [5] Whatever you want to bake,…
Continue reading “PRODUCTS: Gluten-Free Mixes From Pamela’s Products”
[1] Use a kitchen scale to weigh your ingredients (photo © GreaterGoods). [2] Read the directions carefully before you chop nuts, for example (photo © Good Eggs). If you pay close attention to recipe ingredients, especially for baked goods, you’ve noted that some recipes give measurements in both ounces/teaspoons and grams/milliliters. While Americans have…
Continue reading “TIP OF THE DAY: Measuring & Weighing Ingredients In The Metric System”
[1] Our mother and grandmother always served olive oil and vinegar in cruets, so people could serve themselves at the table. They’re becoming a thing of the past, as salads come pre-dressed from the kitchen—or as more people use commercial dressings (photo courtesy Flavor For Life). [2] The easiest switch is to serve EVOO with…
Continue reading “TIP OF THE DAY: Use More EVOO (Extra Virgin Olive Oil)”