Simply Recipes started three years ago as a way for me to document all that I was learning from my parents on how to cook. Since then the world of food blogs has grown exponentially; if you are interested in improving your cooking skills you can learn the most useful methods just by exploring food blogs. In the spirit of learning to cook, at whatever level, I will attempt to do regular round-ups of cooking methods and tips that I find around the food blog world, starting with this first round-up.
Starting us off is Heidi Swanson’s detailed post of The Madame’s Souffle – basic instructions on how to cook a soufflé, recently translated by Paul Aratow of Madam Evelyn Saint-Ange’s La Bonne Cuisine originally published in the 1920s. Very useful advice if you’ve ever attempted to master a soufflé.
Derrick Schneider of Obsession with Food gives us step-by-step instructions on the lost art of how to render lard.
It’s orange season and Helen Rennie of Beyond Salmon details How to Section an Orange.
Sam Breach of Becks and Posh describes a simple method for making Homemade Ricotta cheese.
Lex Culinaria Does the Mashed Potato and compares yukon golds with fingerling and blue potatoes using various recipes.
Indira of Mahanandi takes me back to my childhood when we kids used to get whole coconuts to crack with hammers with her Homemade Coconut Milk.
That’s it for this round-up. If you know of an excellent cooking method (not just recipe) food blog post that you think would make a good inclusion in future round-ups, please let me know in the comments or email me at recipes [at] elise [dot] com.