Stop Blogging and Cook

P R O D U C E

SELECTION GUIDELINES Pick out the produce yourself, rather than have the vendor select.  You’ll get less waste and can choose the plumpest & freshest for maximum flavor and value, unless you go to Chinatown, where some have a strict “No pick!” policy.  My policy is that I don’t buy fruit or vegetables that aren’t fresh, so if there are any substandard pickings put in my bag, I’ll remove them right then & there.  By selecting each piece of produce yourself, you will quickly learn how to select the best to get the greatest value & flavor.

RIPEN, CLEAN, CUT & STORE Fresh produce is best when eaten just as it has ripened.  For this reason, it is best to buy fresh fruits and vegetables often.  Paying close attention the ripening process in your fruit/vegetable bowl will pay dividends as you become familiar with characteristics as produce ripens before your eyes.  Most cut produce should have the seeds removed prior to storing as the seeds will rot very quickly when exposed to air.  Exceptions:  avocado & tomato.   Produce that you want to ripen, store at room temperature; cooler temperatures like a refrigerator or dark cellar will halt the ripening process.  Avoid storing fruit in direct sunlight unless you want to speed up the process.

FREEZE Freezing produce often takes advanced preparation to preserve flavor & texture but I’ll mention foods that take well to being frozen.

SUBSTITUTIONS

What to use when you don’t have what is called for.

STAPLES

Some opinions about basic ingredients.

EQUIPMENT

Basic equipment to make it as quick & easy as possible to feed more people more often!

THE WELL-STOCKED KITCHEN

Foods to have on hand so you can feed yourself:  In the Pantry, the Refrigerator & the Freezer

TERMINOLOGY

Common definitions for food, preparation & cooking processes.

PROCESS

Actions to take for preparing specific foods and dishes.

HINTS

Handy rules of thumb to keep the kitchen in order & eating easier.