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I roasted a smoked ham this weekend and then sliced it into family sized portions and froze it. After reading lately about not throwing away chicken carcasses and beef bones, I made chicken and beef broth last weekend. I looked at the big bone with the joint in the middle and the toasty...

What is best to roast vegetables in -- roasting pan, baking sheet lined with parchment paper or without parchment paper, casserole dish, cast iron skillet, enamel coated cast iron, or what? I'm going to be using olive oil and different seasonings/herbs. No butter. (C..r..e..a..k.)...

This weekend I made my own homemade beef broth. I used four beef bones from the grocery store (lots of marrow), covered them with water (I'm guessing about 5 qts. of water), added spices, and cooked it in the pressure cooker for a couple of hours. Then I strained it and reduced it for eight...

What's the quickest way to dice potatoes, any tool to speed this up, or just be fast with a knife? I'm trying to be more efficient in the kitchen and get things done quicker. Diane

I tried my new de Buyer mandoline today. I was impressed and grateful there was a demonstration video because I don't know if I could have figured it out without it. I sliced onions, sweet potatoes, and tomatoes with the straight blade. The tomatoes didn't slice well at all. They pretty...

What is the easiest way to get rid of the chicken carcus, neck, feet, etc. or beef bones after cooking broth? Some people who some type of bag (not sure if it's made out of cheese cloth or what). They lift the bag, empty it, and pop it in the washing machine. I'll be using a pressure and...

I was watching the Food Channel a couple of days ago, and there was a guy on there saying something about all you need to do to cook is combine an acid (vinegar or wine, etc.) with an aromatic (onion, etc) with ??? and you'll have something delicious. These weren't his exact words but something...

This recipe calls for 6 cups broth plus spices and 2 cups corn grits. Stir frequently on low for 30 minutes. I'm trying to avoid the polenta sticking to the bottom of the pot. What would be the best pot for this, stainless steel, enamel coated cast iron, non-stick? What would you...

I bought a new set of Calphalon Tri-Ply stainless steel cookware yesterday and just got it out today. I read that ceramic stove tops need cookware with a flat bottom and that this was fine for a ceramic stove top. I cleaned it all up and then remembered to do the ruler test, putting the straight...