#kitchen skills

[sunlitrecipes]

How to Reheat Scalloped Potatoes

Looking for a How to Reheat Scalloped Potatoes? This recipe is simple, tasty, and full of flavor. Explore our best ideas for Potatoes, Cooking Tips, How To Cook to elevate your cooking. Click the link to get the full recipe and start cooking!

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[thestudentfarmer]

2.27.2026

Hello hello 👋

Wanted to share some kitchen stuff ive been doing. My husband on occasion is able to get produce through work. (Stuff the buyer declines for various reasons and would get tossed otherwise)

Now, depending on how the produce looks, sometimes i just end up giving it to our chickens as free chicken feed. But if it looks good, I'll try to use it up in various ways.

This week they had sliced apples, we got 2 bags, but we dont eat a lot a fresh apples. But thats okay, because I know how to process them into different things 😊

This is what I started with. To be honest, i dont actually know how many pounds it is. I was sort of just winging it because originally, I was just going to cook them and turn the whole things into apple leather.

From raw

To cooked below. I added just a bit of water and lemon juice to keep them from scorching on the pans bottom. Medium heat for about mayby an hour- hour and a half. I did put a lid on it to help speed along the process.

Made the house smell very good! I was originally going to add pie spices, but decided not too.

There was water inside the pot, I poured it into a half gallon glass and diluted it to make apple juice. (Though i added a bit too much water, so its a little weaker than it should be.) I forgot to take a pic and it got drank quick! 😅

I used the blender to puree all the apples, saved a jar of apple sauce for snacking

Old peanut butter jars are awesome for fridge storing!

The fresh apple sauce/puree on the dehydrator trays

I did 2 trays as plain and realised i had a few bananas that needed to be used, so pureed them up with some of the apples and made 2 trays of appleXbanana fruit leather too.

The dried fruit leather, this one is the appleXbanana leather, the plain apple is a might lighter and not as sticky.

The remaining apple×banana mix i put in silicone molds and put in the freezer to make a chilly treat for later. Ill eventually get some sticks to make true Popsicles.

Thats it for now :)

🍏 🍽 Happy Gardening and food waste reduction 🍽 🍏

[grandmoments]

Some people just don't appreciate my kitchen skillz!

The Dragon Prince 3x2

[life-on-the-spectrum]

Adulting 101: Cookware

So I watched this video on choosing your cookware, and it sparked a debate with my husband and a friend of ours, and now I’m sharing the results with you.

This might start another fight. :D 

You do not need a half a million different pots and pans in your kitchen to cook well. You just don’t. Ninety percent of the specialty pans you see in the store are for people who think they’re better cooks than they are, and the pans live in the bottom of a cabinet and are never used. 

For a beginner kitchen getting stocked, it’s pretty simple. 

For frying: 

A small fry pan, about 15cm in diameter. Good for just one or two eggs, a bit of bacon, or some kind of fried snack for one.

A large fry pan, about 30cm in diameter. See above, but for a household.

A nice big wok. You can make damn near anything in a nice big wok. If you have to choose one of these, get the wok. Unless you’re making pancakes, then get the big fry pan. 

Note: If you can afford to get cast-iron skillets, and can put in the work to maintain it, DO IT. Cast iron will last you for freaking ever if you take care of it right. Most folks just starting out can’t afford this, and a lot of folks can’t maintain it. If that’s the case, use whatever you can find. But if you can, cast iron is worth it. 

For other stuff:

A small saucepan, about 15cm in diameter and about 12cm deep. Good for small batch mac and cheese, canned soups for one, heating up canned veggies, and making hot chocolate. 

A medium soup pot, about 20-22cm in diameter and about 15cm deep. This is for larger soups, pasta, and the like. It’s perfect if you’re making supper for a couple. 

A big pot, about 30cm in diameter and about 15-20cm deep. Stews for the family and friends. I actually like to make a doctored up spaghetti sauce in the medium pot, then make the spaghetti in the big pot. 

Note: I adore my mother-in-law’s glass pots, and when I have a kitchen I’m gonna spend some time in I’ll be investing in some of my own. Glass is easy to maintain, doesn’t react weird to acidic foods, and it distributes heat nicely. If you use metal, try to look for something with a nice thick bottom or you risk scorching. Oh, and plastic handles are the devil. They’ll melt. Just get potholders. 

Special

If you like to batch prep, or have dreams of cooking soups for a large group of people, invest in a big honkin’ stock pot. My mother had a stainless steel one big enough to feed an army with. She’d make soups big enough to feed a family of four for a whole week at a time. They sucked because she couldn’t cook worth a damn, but that’s not the point. For this, though, make damned sure it’s got the thick bottom. If the bottom is thin, then you’ll have the bottom of your soup get all scorched and the top will still be cold, and it’ll be awful and you’ll cry. I know I did when I tried to buy my own stock pot. Don’t make my mistakes. 

Wrap-Up

This is what I use in my own kitchen. Unless you’re doing some seriously specialty cooking (in which case you’re cooler than I am), this is really all anyone needs. 

If you can, invest the money in good quality cookware and invest the time in maintaining it. Future you will thank present you for that. If you can’t, then that is totally okay too. I spent a lot of time cooking with crappy cheap pots and pans, and my food came out okay. Try looking in thrift shops. Sometimes you’ll get lucky.

Whatever you have, try to wash it by hand and dry it quickly. Dishwashers are to cookware what hot dryers are to clothing elastic: BAD. 

[petula-xx]

No Waste Neck

Friends of mine who have a small holding needed to have a ram put down. So they decided to turn their misfortune into an opportunity and have the carcass processed for food rather than just disposed of (wasteful and costly).

I’m a Waste Not Want Not person too. So I purchased the neck from them for a couple of dollars. I’d never cooked a neck before but I was determined that this lesser, unwanted cut would not go to waste.

Today I made a big batch of lamb, vegetable and barley broth using the neck. It tastes amazing and will do for many meals.

Thrifty, healthy and making full use of a precious resource. The simple life.

[ayy-yoo-tiff]

My best quarantine meals (so far) 🍝🍲🍽

[passionforpasta]

Try one of Barilla Executive Chef Lorenzo Boni’s classic recipes this week.  

[passionforpasta]

Bottarga,  a Southern Italian delicacy, can take your pasta to new heights. Just melt some of it with your pasta cooking water and extra-virgin olive oil to get a  nice and creamy texture. Barilla America Executive Chef Lorenzo Boni also recommends grating some over the top of your dish for texture.

 Photo and Recipe Credit: Chef Lorenzo  Boni