Cooking Points
Since the school year started, I’ve been cooking more than I ever have before. I do all right, and sure as shit love to chop anything. I had a few discussion points on my mind recently:
- I know what shortening is, but how can I use it? There is some extra shortening around the kitchen, and I’m looking to put it to use, possibly in bulk. Baking?
- I have about a cup of hyper-flavored oil. It housed roasted red peppers I made 2 months ago. It still has the garlic cloves floating around too. What would be a great thing to do with this oil?
- How exactly do you, personally, caramelize onions. Mainly, do you add a little sugar? Or just let the natural onion sugar do its thing?
- What are some of your favorite winter dishes to cook?