Group 19: Basic Ingredients – Page 2 – Simply Delicious: The Cookbook Project

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.

19-5: Bananas

Jamie Martin Group 19: Basic Ingredients, Section 4: Cooking School February 18, 2016October 18, 2020bananas, cooking school, ingredients

Part of Simply Delicious‘ Cooking School series, this post is going to take a more in-depth look at a unique ingredient: bananas. ?

After the jump, read about how to use, store, & prep bananas. There’s also some links to some Simply Delicious recipes I’ve already covered that use bananas. ?

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).