Monthly Archives: October 2013

Coconut Milk Yogurt

Posted on October 27, 2013 by Cat

by Cat, Jan 2012 (photo, right, from Wikimedia Commons) When I need to avoid dairy (even raw), I used to use commercial soy milk and soy yogurt. But no longer – I believe that most soy products are not very healthful, especially … Continue reading →

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Coconut Milk

Posted on October 27, 2013 by Cat

by Cat, Aug 2007 (photo, right, from Wikimedia Commons) Liquids from coconut: water, milk, and cream Coconut water: The liquid inside the coconut is not the milk; it is coconut water. It is rich in minerals and  makes excellent kefir (using a … Continue reading →

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Soaking & Sprouting Beans and other Legumes

Posted on October 26, 2013 by Cat

This was a duplicate posting. Go to Soaking, Sprouting, or Canning Beans and Other Legumes.  

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Rich Brown Gravy (from Dark Roux)

Posted on October 25, 2013 by Cat

by Cat, November 2011 (photo, right, from Wikimedia Commons) See also:  Roasting a Bird; Turkey Croquettes (2 versions); Sherry-Mushroom Gravy According to Wikipedia, “Gravy is a sauce, made often from the juices that run naturally from meat or vegetables during cooking” Making gravy is an art.  So … Continue reading →

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Sherry-Mushroom Gravy

Posted on October 25, 2013 by Cat

by Cat, Nov 2011 See also: Rick Brown Gravy (from Dark Roux); Turkey Tetrazzini According to Wikipedia, “Gravy is a sauce, made often from the juices that run naturally from meat or vegetables during cooking” Making gravy is an art.  So much so, that many … Continue reading →

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Turkey Leftovers: Tetrazzini

Posted on October 25, 2013 by Cat

by Cat, Nov 2011 (Photo, right, from Wikimedia Commons) See also: Roasting a Bird; Turkey Croquettes (2 versions); Rick Brown Gravy (from Dark Roux); Sherry-Mushroom Gravy What to do with all those leftovers from a roast turkey, chicken or other large poultry? My favorites are … Continue reading →

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Turkey Leftovers: Croquettes

Posted on October 25, 2013 by Cat

by Cat, Nov 2011 (Photo, right, from Wikimedia Commons) See also: Roasting a Bird; Turkey Tetrazzini; Rick Brown Gravy (from Dark Roux) What to do with all those leftovers from a roast turkey or other large poultry? My favorites are Croquettes, Tetrazzini, and Hot … Continue reading →

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Roasting a Bird

Posted on October 25, 2013 by Cat

by Cat, Jan 2009 (Photo, right, from Wikimedia Commons) This article discusses the following topics: Planning Ahead; Prep; Brining; Duck & Goose Fat; Stuffing; Trussing; Roasting; Gravy or au jus; and Carving. I seldom roast a turkey, mainly because it’s just too big for one or two people.  I prefer capons … Continue reading →

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Brining Poultry

Posted on October 24, 2013 by Cat

by Cat, Jan 2009 (Photo, right, from Wikimedia Commons) This article, excerpted from my original article on Roasting a Bird (About), is for all types of poultry, including chicken. The bird can be whole, butterflied or cut into pieces. Includes: 1. Notes about … Continue reading →

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Brining (About)

Posted on October 24, 2013 by Cat

by Cat, Sept 2007, updated Dec 2014 for salt amounts in brine (photo, right, by Cat) This post was formerly titled “Brining Chicken,” but most references to brining chicken have been moved to Brining Poultry. Brining meats helps the meat … Continue reading →

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