Welcome!

This blog was about creative cooking for the culinary challenged (aka: c4). Because I didn't previously meet my goals, I ended up making a new blog (which might be how you got here: C4 II , which is where the recipes are) and this one is now being used for very basic cooking education.

So, this is going to be a mix of food prep tips and my inner monologue threaded throughout. I should've called it "Chaotic Cooking" but I'm trying to be positive here.

Disclaimer: I've got some skills but not professional grade. I can bone a duck...but why would I want to? I can't eat it due to food sensitivities and Julia Child would never touch it...oh wait, there's a big difference between boning and massacre...

Thursday, January 3, 2013

Substitutions

Shallots:
A substitute for a shallot might be a combination of onion and garlic, approximately 2/3 onion and 1/3 garlic. For example: For one shallot clove substitute 2/3 teaspoon very finely minced onion and 1/3 teaspoon very finely minced garlic.

Fresh Basil:
If you absolutely must substitute dried basil, use one-third of the fresh amount called for. If you are substituting fresh for dried basil, you'll need to triple the amount of dried called for in the recipe.

Orange Peel:
1 tb = 1 tb fresh
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