Kitchen Tips

With our combined experience of over 55 years of cooking, we’ve picked up a few tips we’d like to share.

  • For recipes that call for scalding milk, try heating it in the microwave. There will be less chance of burning the milk.
  • Poultry used in recipes, such as casseroles or salads, seems to taste better if the cooked poultry is shredded instead of diced.
  • Adding a little garlic, the fresher, the better, in most savory recipes enhances the flavor. Of course it helps if you and your family love garlic!
  • Have you ever tried experimenting with spices and herbs? Don’t be afraid to try something new. Of course, only add a smidge or two in the beginning, since some spices can be overwhelming. With herbs, it seems you can add a little more without hurting a dish. We have found that most basic recipes can be very conservative when it comes to flavoring, so typically we create our own personal touch to the recipe.
  • Make your own real vanilla extract! It is so much more flavourful than any prepackaged extract. All it takes is an amount of clear alcohol and vanilla beans. We use vodka, since it has no real flavour of it’s own. I cut down the middle of the vanilla bean, then drop them into the alcohol. The more you add the stronger the flavour will become. You must let the bean steep in the alcohol for at least 2 months, but the wait is well worth it.