how-to – Simply Delicious: The Cookbook Project

19-17: Butter, Margarine, and Oils II

Jamie Martin Group 19: Basic Ingredients, Section 4: Cooking School January 21, 2023January 21, 2023almond oil, avocado oil, bacon fat, butter, canola oil, chicken fat, chili oil, coconut oil, cooking school, corn oil, hazelnut oil, how-to, lard, margarine, olive oil, palm oil, peanut oil, sesame oil, shortening, soybean oil, sunflower oil, vegetable oil, walnut oil

To start off 2023, here’s a follow-up to an entry I wrote almost 7 years ago–better late than never, I always say. 19-17: Butter, Margarine, and Oils II is the sequel to 19-16: Butter, Margarine, and Oils I–I had promised back then that I’d write it, I just didn’t think it’d take me that long to do it. You’ll see why this one took so much longer than the first one once you get into it.

To give you an idea of why this one took so much longer: it actually gets more into the different types of oils and fats–the first one was more of a brief overview of the concept.

After the jump, I’ll give some links to Simply Delicious recipes that use these different types of oils. We’ll also take a look at the back of the card, which goes into more detail about different types of fats (butter, margarine, lard, etc.).

20-8: Pie Crust

Jamie Martin Group 20: Basic Recipes, Section 4: Cooking School July 6, 2021July 6, 20214th of July, all-purpose flour, baked goods, blind bake, butter, chilled, cooking school, cornstarch, cottage cheese, cut in, dessert, dinner, dock, egg wash, eggs, filling, flaky, flute, food processor, granulated sugar, holiday baking, how-to, lattice, parbake, pastry, pastry wheel, pie crust, pie weights, pies, pot pie, quiches, shortening, summer, tart pan, vegetarian

I missed getting this one out in time for 4th of July, but summer’s far from over here in the U.S. If you happen to have some seasonal fruit or are looking for a lighter dinner option (I grew up on quiches and I love them), 20-8: Pie Crust can be a great base recipe for both of those. And of course, this isn’t limited to just summer–pie crusts are useful all year round.

You can even make up a bunch of pie crust dough balls using this recipe and freeze them individually–just pull one out when needed and let it defrost.

2-12: Tips About Salad Dressing

Jamie Martin Group 02: Salads, Section 1: Appetizers & Starters March 25, 2020April 17, 2020appetizers, apple cider vinegar, balsamic vinegar, black pepper, blender, blue cheese, canola oil, crème fraîche, Dijon mustard, dressing, dried herbs, dried spices, dry mustard, emulsion, food processor, French, fruit salad, garlic, grape juice, healthy, herbs and spices, honey, how-to, lemon juice, lime juice, mayonnaise, olive oil, orange juice, pasta salad, potato salad, Ranch, red raspberry vinegar, red wine vinegar, restaurant-style, salads, salt, sour cream, spice blends, sunflower oil, sweet mustard, tarragon vinegar, Thousand Island, untested, vegetable juice, vegetable oil, vinaigrette, vinegar, white wine vinegar, yellow mustard, yogurt

Since there’s about to be quite a few salad recipes coming up, I thought I’d put 2-12: Tips About Salad Dressing out there as well. I tried to think of more salad dressing variations than what they list here, but honestly? Most “traditional” salad dressings do fall into one of the three categories they establish: vinaigrette, cream/mayo-based, and low-calorie. Go ahead–can you think of one that doesn’t?

PS: I spy that sneaky tarragon vinegar in their picture below. If you want to learn to make your own, check out 19-7: Fresh and Dried Herbs.

At the restaurant I worked at a few years ago, we made our own dressings from scratch. And by “we”, I mean “me”–I made all the dressings for the whole restaurant every week and kept everything stocked up, since it was my station (garde manger, or pantry chef) that made the salads. We made a blue cheese, ranch, Caesar, creamy balsamic vinaigrette, and another lighter, more traditional vinaigrette.

One of the first times I made the blue cheese dressing (which required a giant immersion blender and a 22-quart Cambro–it’s kind of like mixing concrete in a bucket), a customer liked it so much they asked to buy some to take home. I guess that makes me qualified to write about salad dressings now.

Hey–I have to find something to do while we’re all staying at home for a while. And so do you (probably), so why not read this?

18-15: Basic Kitchen Utensils

Jamie Martin Group 18: Basic Techniques, Section 4: Cooking School June 10, 2017September 30, 2020carved, china caps, chopped, colanders, cooking school, cored, cutting board, grated, how-to, juiced, juicer, measuring cups, measuring spoons, melon baller, purée, sieves, strained, strainers, whipped, zested

Doing a bit of housekeeping…here’s one that’s been sitting in my draft queue since around Christmas. 18-19: Basic Kitchen Utensils covers exactly what it says–basic tools even novice cooks should have in their kitchen. This is part of Cooking School, the back segment of Simply Delicious that covers basic techniques, ingredients, and recipes for all levels of aspiring chefs.

After the jump, I’ll show you what I’ve got in my own kitchen (similar to how I covered 18-3: Good Kitchen Knives and 18-6: Basic Pots and Pans). None of it’s super fancy, but it gets the job done.

19-16: Butter, Margarine, & Oils I

Jamie Martin Group 19: Basic Ingredients, Section 4: Cooking School March 13, 2016January 21, 2023butter, canola oil, coconut oil, cooking school, how-to, margarine, olive oil, peanut oil, sesame oil, sunflower oil, vegetable oil

Fat is a big part of cooking–it’s where you get most of your flavor. As part of the Cooking School portion of Simply Delicious, 19-16: Butter, Margarine, & Oils I is the first part in a two-part series on common cooking fats and the role they play in the culinary process.

After the jump, Simply Delicious gets into discussing saturated vs. unsaturated fat and into some light comparison of butter, margarine, and oil. Keep in mind that these cards are from the 1980s, and that thoughts and theories on nutrition have changed somewhat over time.

19-13: Cooking with Cheese

Jamie Martin Group 19: Basic Ingredients, Section 4: Cooking School March 5, 2016October 18, 2020blue cheese, Brie, cheese, cooking school, cottage cheese, Feta, French, goat cheese, Gorgonzola, Greek, how-to, Italian, Jarlsberg, Parmesan, Swiss

There’s a lot of recipes in Simply Delicious that use cheese–all different types. While by no means an exhaustive list, 19-13: Cooking with Cheese goes over a few different types that you’ll probably encounter in your own culinary adventures. This is part of the last section of the book, a Cooking School compendium of basic culinary reference material.

Cheese might not be a big part of your diet, but it’s always been a big part of mine (for better or worse–what can I say, my maternal grandparents were Swedish and French and lived in the Midwest USA). After the jump, read more about some common types of cooking cheese.

19-11: Dried Herbs and Spices II

Jamie Martin Group 19: Basic Ingredients, Section 4: Cooking School November 22, 2015October 18, 2020cardamom, cinnamon, cloves, cumin, dried herbs, dried spices, fennel, five-spice powder, ginger, herbs and spices, how-to, mace, nutmeg, spice blends, vanilla bean, vanilla extract

Here’s the second part to this miniseries–this entry complements 19-10: Dried Herbs & Spices I, which came out a bit before this one. These are part of Simply Delicious’ Cooking School, which makes up the last 3 chapters of the book series.

Here’s some advice from Simply Delicious on how to buy & store spices. Don’t feel like you have to have a crazy, in-depth rack with obscure spices no one’s heard of. At least, not right away.

After the jump, I’ll share some more recipes from this project that make use of some of these recommended spices, and I’ll even let you see a glimpse or two of my spice collection.

19-10: Dried Herbs and Spices I

Jamie Martin Group 19: Basic Ingredients, Section 4: Cooking School November 20, 2015October 18, 2020allspice, black pepper, cayenne pepper, curry powder, dried herbs, dried spices, five-spice powder, herbs and spices, how-to, paprika, peppercorns, rosé pepper, saffron, spice blends, white pepper

Chapter 19 of Simply Delicious is Basic Ingredients, another big part of cooking and Cooking School. 19-10: Dried Herbs & Spices I is the first of a two-part series on a selection of spices that you’ll probably find in a well-stocked kitchen.

For this entry, I’ll link to a recipe (or two, or three) that I’ve covered in this project that calls for that spice to illustrate an idea of how to use it (and maybe increased motivation to give one of these recipes a try).

18-18b: Cooking Glossary IIb

Jamie Martin Group 18: Basic Techniques, Section 4: Cooking School November 18, 2015October 18, 2020cooking class, cooking glossary, cooking school, how-to, shredded, sifted, simmered, skewered, slit, snipped, steam-baked, steamed, steeped, stir-fry, tender-crisp, tenderized, toasted, tossed, trussed, whipped, zested

As I mentioned in the first two installments of this Cooking School mini-series (18-17: Cooking Glossary I and 18-18a: Cooking Glossary IIa), knowing how to decipher and execute what the recipe is asking you to do is an important part of being able to cook. ?‍?

UPDATE 2/5/2017: Went back and updated a few of these–mostly adding to where I’ve done more recipes since the last time I wrote. Edited and fixed some of the pictures that didn’t transfer well from the initial Tumblr migration. Carry on.

In this final portion of the Cooking Glossary series, I’ll give you even MORE recipes that I’ve covered so far in this Simply Delicious Cookbook Project, and for those that I don’t have an example, I’ll update it just as soon as I do.

18-18a: Cooking Glossary IIa

Jamie Martin Group 18: Basic Techniques, Section 4: Cooking School November 16, 2015September 30, 2020cooking class, cooking glossary, cooking school, glossary, how-to, lukewarm, marinated, melted, minced, mounted, parboiled, pared, poached, pot-roasted, purée, reduced, rehydrated, rendered, roasted, roux, sautéed, scalded, scored, scrambled, seared, shucked

I mentioned in 18-17: Cooking Glossary I (the first installment of this mini-series) that I’ll be mixing in Cooking School entries from the last three chapters of Simply Delicious along with the regular recipe/photo entries that I usually do.

Here in 18-18: Cooking Glossary IIa, we find the second page of the glossary that I introduced to you previously. There’s one more page after this one, which you can find at 18-18b: Cooking Glossary IIb. I split the second entry to limit the amount of links/pics/content in one post.

Follow the jump for links to recipes I’ve covered that will help you practice each and every one of these terms & techniques! If I haven’t covered the term yet in one of these recipes, I’ll be sure to update it when I do!

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