Category Archives: Tips

Best Butcher/Chef Videos: The Scott Rea Project

If you haven’t run across these videos on your own, check out The Scott Rea Project on YouTube. Whether you want to learn how to butcher a cow—well, that’s too big a job for my kitchen—or how to make a rack of hare, Rea’s channel is your video library:

Rea is easy to follow because he gives all the details and shows all the steps, taking his time so you can see what’s in store for you when you try it. It’s one of the places I went to learn how to debone a turkey a couple of years ago:

Sometimes he even takes you hunting first, as in this video on rabbit kebabs:

Rea takes the mystery out of how to tackle those meat butchering skills that will make you a more interesting cook, and I recommend the videos to you, even if you just want to be entertained.

Re-Blogged: Tips on Using Stevia

Stevia is finally getting the attention it deserves. Find answers to basic questions about this wonder food here. Why use it? How does it taste? What products are safest? What foods does it work best with? How can you get the right amount? There’s lots to learn but it’s worth the effort. You can get a head start by reading Vinny’s take on it.

via Your key to using Stevia — Cook Up a Story


For those who brag about never washing their cast iron . . .

I give you sticky, sugary, baked-on blueberries:


I’ve heard all the boasts about handed down cast iron that has never touched a drop of water, and frankly, it gives me the willies. I do suppose you could burn residue down to ash—maybe—but a little washing doesn’t hurt cast iron that is seasoned, whether you do it yourself or buy it that way, because it’s pretty much like non-stick cookware. Here’s what Lodge says about it:

I rarely have food that really sticks, because all my cast iron came pre-seasoned and I keep it seasoned, but sometimes I need the plastic scrubbing side of a sponge or a non-abrasive brush. I have used cooking oil to re-season after washing, but I kind of like the convenience of the Camp Chef Cast Iron Conditioner.

I washed and seasoned the griddle I used yesterday and the large skillet that held that blueberry mess, and they’re ready to go again. The blueberries were not really difficult to get off, but you definitely need more than a paper towel for something like that.


Oh Snap! 10 Tabletop Photography Tips Everyone Should Know | Brit + Co

Great photography tips that I should follow more to get good photos of my cooking:

We’re here to offer you 10 tips on how to make your tabletop the best photography studio it can be, without spending a fortune on expensive equipment.

Source: Oh Snap! 10 Tabletop Photography Tips Everyone Should Know | Brit + Co