I like to preserve as much freshness and quality in my ingredients as I can, so I've made habits of things like this: Always store whole grains and whole-grain flours in the freezer.
Buy whole spices in small amounts from bulk, then grind fresh as needed.
Keep cooking oils away from the stove and only have small amounts at room temp; otherwise, store in the fridge.
Garlic stays in a paper bag, away from heat.
What are your favorite tips? Can you recommend any sites that specialize in this kind of info? And specifically, how should I store the corn (still in the husk) that I just bought at the farmers' market if I'm not going to use it for a day or two--cool spot in the kitchen or in the fridge?
I just got some morels today, and since I've never eaten them, let alone cooked with them, I don't much know where to start. I was thinking of sauteing them with leeks and julienned carrots and tossing that with whole wheat pasta, but since I don't know quite what flavor to expect I'm not sure if that would be the best approach.
What's your favorite way to eat morels? How do I know when they've cooked long enough?
I have an idea for tortellini I want to expiriment with, but I have no clue how to make the noodles from scratch...and vegan. I couldn't find anything in the index, but then again, I may have looked past it. Please help. I will post the recipie here if it turns out good. Thanks in advance. Clare
Does anyone use any of the recipe cataloging software that is available for computers? I need a recommendation for a good one. My small apartment is becoming overcrowded by my cookbook buying and I feel silly for keeping some books for only a handful of recipes. I'd like to store it all on the computer so I can sell off most of some of the less-used books.