Tutorial

How to Use Dry Beans in Recipes

by

  Dear Home-Ec 101, Everyone acts like dried beans are the end all. How do I get the beans in the bag to work like the beans in the can? I’ve soaked them overnight and they still aren’t like what I get out of a can. Am I legume challenged? Signed, Baffled Bostonian Heather says: … Read more

How to Debone Chicken Thighs

by

Dear Home Ec 101,
I’ve heard that you can substitute chicken thighs in some recipes that call for boneless skinless chicken breasts, but I am not sure what to do. How do you remove the bones?
Signed,
Boneheaded in Bonneville
Heather says:
It would be embarrassing for me to admit how long I sat here trying to think of a title that wouldn’t bring the perverts out of the woodwork. I’ve given up and decided to just say, I don’t think we’re offering what you have in mind, carry on, but thanks for the page view.
I am placing a page break for the benefit of some of our more sensitive viewers who probably don’t want to stare at raw chicken. Heck, I don’t want to stare at raw chicken. The tutorial follows the break.

Read more

How to Freeze Bell Peppers

by

Dear Home Ec 101, My neighbor is a gardening whiz and brought over a ton of sweet bell peppers. I don’t want any to go to waste, but there is no way we can eat them all. Can you freeze bell peppers? Signed, ~Peter Piper Gratuitous Pretty Pepper Pic   Heather says: Not only can … Read more

Bread Making: Introduction to Basic Flours

by

Heather says: The first few bread recipes will be made with flours that should be carried by your local grocery store. All Purpose Flour – is also known as plain flour.  It can be found in bleached and unbleached varieties.  Unbleached flour has more of the wheat’s protein intact and is typically better for bread … Read more