Cooking & Baking Tips: Healthy Fats, Grain Prep & Substitutes Written by Lynn Hetzler

Cooking & Baking Tips: Healthy Fats, Grain Prep & Substitutes

Mastering the kitchen involves understanding healthy fat profiles, variety-specific grain preparation, and safe food handling techniques.

How to Keep Brownies From Getting Hard Around the Edge of the Pan

Published Aug,17 2011 | By Lynn Hetzler

Fannie Merritt Farmer edited the first brownie recipe in the 1906 edition of "The Boston Cooking-School Cook Book," according to “The Nibble,” a magazine devoted to specialty foods. Household chefs quickly improvised recipes and techniques to make rich, delicious brownies with a consistent texture from edge to center.

Importance of Baking Powder in Cakes

Published Jul,08 2011 | By Lynn Hetzler

Alfred Bird discovered the first modern baking powder when searching for a yeast-free way to make bread for his wife, who suffered allergies to eggs and yeast. Baking powder, like baking soda and yeast, is a leavening agent that causes batter to rise.

Rice,soybean,mung bean,corn,red bean and green bean

How to Cook With Dry Black-Eyed Peas and Beans

Published Jul,08 2011 | By Lynn Hetzler

Dried beans and black-eyed peas are excellent sources of protein. You can consume them as a healthy substitute for meat, according to MayoClinic.com. Dry beans and peas are low in fat, contain no cholesterol and packed with nutrients such as folate, iron, magnesium and potassium.

Deep-Frying With Peanut Oil Vs. Other Oils

Published Jul,08 2011 | By Lynn Hetzler

Deep-frying your food in peanut oil will give your meal a light, somewhat nutty flavor. Deep-frying is a fast, easy way to make relatively healthy meals, particularly when you use peanut oil instead of animal fat.