cooking tips

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Tip Me Tuesday ~ Timeless tips for your kitchen

Timeless tips for your kitchen ~ 1. Pull out your mom’s egg beater rather than your big electric mixer for most batters. (I found this one at Williams-Sonoma… I love it!) 2. Another old fashioned kitchen utensil that can’t be replaced is a cast iron skillet. You can sear meat in a cast iron skillet hotter and more evenly You can use your skillet for baking frittatas (crust-less quiche), chicken pot pie, and cornbread in your oven. And of course, you must bake your Pineapple Upside Down cake in it! (Use a very light soap rinse to clean your cast iron skillet, dry and then keep it “cured” and ready to use again by rubbing in a teaspoon of vegetable oil before storing. Then your grandkids will still enjoy using your skillet!)

Cooking Tips from Jon Acuff

I’m not a great cook. I can fry eggs, barely. I say barely because the other day I had to make scrambled eggs for my five-year-old McRae. Turns out she only likes egg whites. I’m not sure who told a five-year-old it was possible to separate whites from the yolk, but I am not terribly pleased with this person. Things were going well until I put the butter in the pan for too long and it kind of burned. Then when I dropped the eggs in, instead of fluffing up to a winter sky white perfection, they turned dark gray. They looked like a pan full of really depressing Counting Crows songs.