Nutritionist by trade. Foodie at heart.
I have always wanted to make my own ice cream but didn’t want to invest in an ice cream maker so I signed up for a monthly membership at the Kitchen Library and borrowed one of theirs. Do you need an ice cream maker to make ice cream? It is possible to make ice cream withoutContinue reading “Is it worth making homemade ice cream?”
As a dietitian, I often get asked how to cook certain things. The other day, someone asked “How do you cook rice?” and “How much does one cup of rice yield once cooked?” Fortunately, I have a number of excellent resources (Joy of Cooking and On Food and Cooking are just a couple of booksContinue reading “How to cook rice”
Here are the recipes I used for the “Tiramisu taste off” taste test: Tir-riffic Tiramisu Trifle (10 servings) from Looneyspoons Collection Cookbook ½ cup pure maple syrup 1 pkg (1/4 oz / 7 g) unflavoured gelatin 2 cups part-skim ricotta cheese 2 pkgs (8 oz/250 g each) light cream cheese 1 ½ cups extra rich andContinue reading “Food lab: Tiramisu taste off”
I have been meaning to make mayonnaise from scratch every since my instructor made it in my Culinary Arts I class at George Brown College. It looks so simple – take an egg yolk and gradually whisk in vegetable oil and you are done! I decided to make spinach dip the other day for a supperContinue reading “Minor mishap with mayonnaise”
When I first set out to do this taste test I was really nervous about making crepes. There is a little bit of technique involved to making them thin enough (and no, you do not need a special crepe pan – a non-stick will do just fine). I was feeling a more confident after watchingContinue reading “Food lab: Crepes”
I have been meaning to make homemade barbecue sauce ever since I made Southern style pulled pork where the accompanying barbecue sauce was Carolina style which is apple cider vinegar based (and not the sweet, tomato based barbecue sauce that I’m used to). I just happen to have a recipe for homemade barbecue sauce inContinue reading “Food lab: Homemade barbecue sauce”
This taste test involved preparing three types of mushroom risotto using three different methods: From scratch, from a package over stove top and instant using a microwave. We also tried making a ‘lower fat’ version (using margarine instead of butter and chicken stock instead of wine). Mushroom risotto (cooked from scratch) by Lucy Waverman –Continue reading “Cook-off: Mushroom risotto”
Molten lava cake in a mug? Seriously? What will they think of next! I read an article about the history of molten lava cakes and it featured a recipe for mug cake. I also happened to see Dr. Oetker mug cake instant mix at the grocery store that same week – I figured it wasContinue reading “Food Lab: Mug cake”
The pulled pork taste test involved cooking three different types of pulled pork using three different methods: Oven roasted, slow cooker or prepared from frozen. Here are the recipes that we used for each one. Oven roasted pulled pork This is the most authentic method way of preparing pulled pork other than using a barbecueContinue reading “Cook-off: Pulled pork – slow cooker vs. oven method vs. store bought from frozen”