I’ve learned more about food and cooking from being a blogger than I ever imagined possible. I know I say this all the time, but I don’t know where I’d be without the internet. Don’t know what to make for dinner? Look online. Need to substitute an ingredient? Look online. Want to know how to prep produce? Look online. The internet is an amazing thing.
Sometimes I don’t have to go searching for help. Help finds me. This week, Google Reader was full of advice to put into action in the kitchen.
It’s easy to suggest, but not so easy to do. Luckily, Salon has 7 tips to actually help you stop wasting food. Two tips: stop worrying so much about expiration dates and freeze surplus milk. I’m not so sure about freezing milk, but maybe I’ll try it sometime. (via the Kitchn)
Cheap Healthy Good offered up a fairly long post on portion control, calorie calculating and avoiding overindulgence. Good tips for everyone.
Planning dinner? The Atlantic suggests forgoing the salmon and trying barramundi. A Western Massachusetts sustainable aquaculture company is exploring it as an environmentally friendly alternative. I’ve started buying fish less since so much of the supermarket seafood is environmentally unfriendly for various reasons; I’d definitely be interested.
Slice reminded me, once again, about the rules for measuring wet and dry ingredients: “Liquids should always be measured in a graduated glass or plastic measuring cup, while the flat-topped measuring cups that come in set sizes should be used for dry goods.” Read the rest of the measuring advice to help your recipes turn out even better.
A video tutorial on Serious Eats explains how to cut cauliflower. Who knew it was possible to cut cauliflower without making a huge mess?
What’s the best kitchen advice you ever got?
(Almost) every weekend, I choose a theme and highlight blog posts, websites and news articles from my Google Reader which I found interesting (and hope you do too!) If you want more reading, check out “What I’m Reading” on my sidebar. And don’t forget to add Relishments to your reader or like Relishments on Facebook!