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Farm Cooks

There’s always room for gelatin

By JEAN TELLERGrit MagazineUntil the 1890s, gelatine or gelatin -a substance made from the collagen in animal skin and bones-was odorless, colorless and tasteless. Along came carpenter and cough remedy maker Pearle B. Wait from LeRoy, New York. His 1897 experiments added fruit flavoring to the ...

Zucchini jam and plum reserves

By JEAN TELLERGRIT MagazineReports on food safety can be alarming, and many people have started their own gardens to counteract such concerns, in addition to yearning for more flavorful produce. Folks also are learning that great taste doesn't need to end when the harvest is finished.As the ...

Goner for gumbo

By JEAN TELLERGrit MagazineGumbo recipes are as varied as the cooks who prepare the Louisiana delicacy. You start with a roux (flour and oil or butter cooked to a dark brown), or not; you add cooked okra, or not; you thicken with file (powdered sassafras root), or not; and you add seafood ...

Simple sourdough

By EMILIE RAFFAGrit MagazineCreating a starter from scratch is simple, and ultimately marks the beginning of an ongoing relationship. It's also the most intimidating part of the sourdough baking process, because it's often misunderstood. Here, you'll get step-by-step instructions for making a ...

Let us eat cake

By JEAN TELLERGRIT MagazineMarie Antoinette, the French queen during the Revolution, may not have actually uttered the words, but the phrase has gone down in history as a famous saying from a royal personage. "Let them eat cake!" was actually "Let them eat brioche!" Brioche, a French pastry, is ...

Overcooked and underloved jam

By RENEE POTTLEGRIT MagazineI'm asked over and over: "How do I fix my overcooked jam?"It's frustrating. You spend time, money, and energy to lovingly make a batch of beautiful jam. You have visions of tucking jars of it into Christmas presents or serving it on top of homemade biscuits. You ...

Preserving marmalade appeal

By RENEE POTTLEGrit MagazineThe first time I fell in love was at a Howard Johnson's restaurant, and it was with marmalade. With their striking orange roofs and booths, Howard Johnson's restaurant chains were everywhere in 1960s New England. They served BLT sandwiches and big slices of pie to ...

Keeping the crisp

By ANDREA CHESMANGrit MagazineWhen it comes to making crispy pickles, heat is the enemy. Although you could guarantee crisp pickles by never subjecting them to heat, that would mean avoiding the canner, which is necessary for long-term storage.When you're making pickles to preserve from your ...

Sweet and savory barley recipes

By ROBIN ASBELLGrit MagazineYes, whole barley is right up there with the best of the whole grains, reducing risks of heart disease, obesity, inflammation, cancer and even gum disease. It's loaded with antioxidants, including tocotrienols, a form of vitamin E that may reduce damage to your DNA. ...

Sweet and savory barley recipes

By ROBIN ASBELLGrit MagazineYes, whole barley is right up there with the best of the whole grains, reducing risks of heart disease, obesity, inflammation, cancer and even gum disease. It's loaded with antioxidants, including tocotrienols, a form of vitamin E that may reduce damage to your DNA. ...