List of Miscellaneous Recipes & Information Articles

NOTE: I am moving recipes from my old Cat’s Kitchen site to this site, so be patient – I have many, many to move. Meanwhile, you can go to Miscellaneous & Information on my old site.

General Info (Other Sites):

• USDA Safe Food Handling: Main Page – list of articles
• USDA Safe Food Handling: Freezing & Food Safety
• USDA Safe Food Handling: Safe defrosting methods for consumers
• Internal Temp. Cooking Chart for Meats & Poultry: Whatscookingamerica,net or ochef.com
• Fahrenheit/Celsius Oven Temperature Conversions
• Secondary Edible Parts of Vegetables: (aggie-horticulture.tamu.edu/newsletters/hortupdate/hortupdate_archives/2005/may05/SecVeget.html)

Metric to English and other Conversions

• Oven Temperature Conversions (Fahrenheit/Celsius)
• Semolina Flour Conversions
• Starch Equivalents
• Yeast Converter (by Type)
• Other Sites:
• What’s Cooking America: Metric Conversion Charts for Liquid & Dry Measures
• All Recipes: Cup to Gram Conversions for Common Ingredients

House & Yard Articles

• Reduce, Reuse, and Recycle (About)
• Recycling, Other Sites:
  • Waste Not Project (Home Page), includes: Where to Recycle, and lots more info about recycling in Flathead County (Montana).
  • Pacific Steel and Recycling; Kalispell location is just off E. Idaho at 105 Flathead Dr – see MapQuest

Cat’s Food Articles

NOTE: I’m reorganizing some menus:

• ‘About’ items for different foods have been moved to Foods (About) Menu, including: Apples, Beans; Chocolate; Dairy; Fats & Oils; Fish; GMOs; Greens; Herbs & Spices; and Salt; plus there’s lots more foods on Foods (About).
• ‘Food Preservation’ items have moved to Food Preservation menu: Canning; Dehydrating; and Freezing;
• ‘Culturing’ items have moved to Culturing, Curing & Fermentation Menu: Culturing Dairy; Curing Meats; and Lacto-fermentation (of fruits & Veggies)

See also: 

• Foods (About) Menu
• Cat’s Christmas Menu and Preparation Schedule

Baking Soda and Baking Powder

• Baking Soda vs Baking Powder, Part 1 (The basics; making your own baking powder)
• Baking Soda vs Baking Powder, Part 2 (Creating/adjusting recipes; soda equivalence)
• Other sites:
• Baker Bettie: Baking powder and baking soda
• Chemistry About: How to substitute baking powder and baking soda
• Decoding Delicious (The Difference Between Baking Soda and Baking Powder)

Bread:

• Bread Basics (Yeast-Leavened Breads) (includes tips, metric conversions, using different leavens)

Brining:

• Brining (About)
• Brining Chart: Salt-to-Water
• Brining Poultry
• Brining Cornish Game Hens, Grouse, Pheasant & Other Small Fowl (scroll to Brining section)
• Brining Pork
• Brining Rabbit and other Small Game
• Salt Chart for Brining
• See also Other Sites:
• All About Brining

Broth, Stock

• See Soups, Stocks and Broths Menu
• Court Bouillon (for poaching)
• Other sites:
• The Amazing Benefits of Bone Broth (3-min YouTube video with lots of good info, even though it is an ad for Organixx product)

Coconut, Using

See also Foods (About) Menu

• Coconut Milk
• Coconut (About)
• Coconut Flour
• Coconut Milk Kefir
• Coconut Milk Yogurt
• How to Open a Coconut
• Golden ‘Milk’ (Coconut milk and Turmeric)

Coffee, Espresso

The following info is from Equal Exchange Brewing Tips and Prima Coffee (for espresso)

• French Press ratio: 2 Tbsp coarse-grind per 6 oz water
• Automatic Drip: 1+ Tbsp medium- to coarse-grind per 6 oz water
• Cone drip: 1+ Tbsp medium-grind per 6 oz water
• Espresso: 18 – 21 grams fine-grind for double-sho, or 7 – 10 grams for single shot

Cultured Dairy

See Cultured Dairy (Menu)

Dairy:

• Ghee (Clarified butter)
• Cheese: Preserving for long term storage
• Whipped Cream
• See also Cultured Dairy (Menu)

Diet:

• Good Foods to Fight Insulin Resistance and Overweight

Dietary Supplements:

• User’s Guide to Supplement Timing (Graphic)
• Other Sites:
• Everything you need to know about Supplements (Mercola)

Eggs:

• See also: Foods (About) Menu
• Eggs: Preserving for long term storage
• Eggs: Soft- or Hard-Boiled
• Coddled Egg
• Aerating Eggs & Sugar, such as for egg-leavened cakes

Equipment & Utensils:

• Baking Stone and Pizza Peel
• Bread-Making Equipment (bowls, pans, bannetons, etc.)
• Care of Cookware
• Crock Pot: Tips for selecting and using
• Equipment for Culturing Dairy & other Milk

Fats: Rendering, etc.

• See also Foods (About) under “Fats” for related articles
• Rendering Lard in a Crockpot: The Process

Fiber-Rich Foods

• High Fiber Foods
• Other sites:
• High Fiber Foods Chart (Mt. Sinai Hospital)
• Top Fiber-Rich Foods List (Today’s Dietitian)

Fruits & Vegetables

• Beans, Peas (Dried): Basic, Cooked
• Beans, Peas (Dried): see also Foods (About) Menu: Legumes
• Beans, Peas (Fresh): How to Freeze
• Blueberries: How to grow them Organically (Mercola)
• Dried or unripe fruits: rehydrating or cooking
• Fennel: Roasted
• Garlic: How to Roast
• Garlic, Caramelized
• Mushrooms (see Fungi, below)
• Orange, other Citrus: How to Section, without Pith & Membranes
• Poaching fruits
• Preservation of Fruits & Veggies
• Stewed Dried Fruit
• Stewed Tomatoes, Homemade
• Tomato-Veggie Juice, Homemade & Spicy
• Unripe or dried fruits: rehydrating or cooking
• Tomatoes: Moved to Foods (About) Menu under Fruits & Veggies: Tomatoes
• Other sites:
• The Vegan Gourmet on dried beans
• Blueberries: How to grow them Organically (Mercola)
• Mercola video interview of Dr. Gundry, on plant lectins: youtube.com/watch?v=YgImyfAvVyM

Fungi (Mushrooms)

• Mushrooms (About)
• Reconstituting dried mushrooms
• Roasted mushroom base (for adding to ground meat)
• See also (other sites): Reconstituting dried mushrooms, with photos

Grains, Pseudo-Grains, Flours & Starches

• Conversions between Starches & Other Thickeners
• Lime water (for soaking corn/cornmeal to make hominy/masa)
• Quinoa (About)
• Thickening sauces using flour or starch
• See also: Rice, below
• See also: Foods (About) Menu under ‘Grains’
• See also: Foods: Grains, Flours & Starches

Grilling

• Marinades and Grilling/High-Heat Cooking Tips for Meats

Herbs

• Other Sites:
• Stevia, How to Grow (Mercola)

Lime Water

• Lime water (for soaking cornmeal to make masa)

Meats

• Brining Meats: see “Brining” above
• Poultry: see ‘Poultry’ below
• Marinades and Grilling/High-Heat Cooking Tips for Meats

Mushrooms

• See Fungi, above

Nuts & Seeds

See also: Foods (About) Menu under “Nuts & Seeds”

• See also Coconut (above)
• Blanching & Pulverizing Almonds
• Cat’s Whole Grain Mustard Spread
• Cultured Nut Milk (Coconut Milk Yogurt, etc.)
• Crispy Pine Nuts
• Nut & Seed Milk
• Toasting Nuts & Seeds
• Sweet & Spicy Roasted Nuts

Pasteurization:

• Food Safety and Pasteurization (printable pdf file)

Pest Control (Naturally)

• See Cleaning, Pest Control and Personal Care Menu

Pets

• Cat Food: Purr-Fect Meal not yet
• Beware: Sodium Selenite in Pet Food is Toxic

Poultry:

See also: Foods (About) Menu under “Poultry”

• Brining Chicken
• Brining Poultry
• Chicken Stock or Broth
• Cornish Game Hens, Grouse, Pheasant & Other Small Fowl (About Brining, Butterflying and Cooking Basics)
• Roasting a Bird (About)

Rice

• Rice (About): White, Brown and Wild
• Steamed white rice
• Steamed brown (whole-grain) rice
• Steamed wild rice

Shellfish, Seafood

• Steaming Live Clams & Mussels
• Storage of Live Clams & Mussels

Sprouting & Soaking (How-To)

• Beans & Other Legumes: Soaking & Sprouting
• Grains: Soaking & sprouting grains (before or after grinding/rolling)
• Nuts & Seeds: Soaking & Sprouting
• Sprouting Grains, Legumes, Nuts & Seeds, for Eating
• See also:
• Sprouting, etc Menu
• Foods (About) Menu: ‘Grains’ or ‘Legumes’ or ‘Nuts & Seeds’
• Grains, Flours & Starches Menu: Grain Berries, Kernals, Seeds, Flours

Supplements:

• User’s Guide to Supplement Timing (Graphic)
• Other Sites:
• Everything you need to know about Supplements (Mercola)

Sweeteners:

See also: Foods (About) Menu under “Sugar and Other Sweeteners”

• Unrefined Powdered Sugar: Make Your Own
• Vanilla sugar (included in recipe post for Cheesecake)
• See also on The EssentiaList Blog: “Sweet Cravings” articles:
  • Part 1: Natural Sugar Sweeteners
  • Part 2: Corn Syrups, Agave Nectar & Aguamiel
  • Part 3: Stevia, Xylitol and Artificial Sweeteners

Thickeners

• Grains, Flours and Starches Menu
• Thickening sauces using flour or starch