Comments on: How to Reverse Engineer a Recipe for Real Food Quality

By: Baby Steps in the Kitchen, Part 6 | Modern Alternative Mama

Baby Steps in the Kitchen, Part 6 | Modern Alternative Mama — Fri, 30 Dec 2011 17:47:42 +0000

[...] You can make awesome fried chicken, french fries, pizzas, etc. at home, from scratch. Check out Kitchen Stewardship’s “reverse engineering” series to learn how to do this. You’ll save money, and the food will actually be better, trust [...]

By: Baby Steps in the Kitchen, Part 6 | Modern Alternative Mama

Baby Steps in the Kitchen, Part 6 | Modern Alternative Mama — Sun, 20 Nov 2011 15:30:53 +0000

[...] can make awesome fried chicken, french fries, pizzas, etc. at home, from scratch. Check out Kitchen Stewardship’s “reverse engineering” series to learn how to do this. You’ll save money, and the food will actually be better, trust [...]

By: Brandis @ Crunchy Thrify Cool

Brandis @ Crunchy Thrify Cool — Tue, 27 Sep 2011 19:52:32 +0000

I’m sorry, I replied wrong, I was referring to the recipe for vegetable bouillon cited in a previous comment… This link: http://www.101cookbooks.com/archives/homemade-bouillon-recipe.html

By: Brandis @ Crunchy Thrify Cool

Brandis @ Crunchy Thrify Cool — Tue, 27 Sep 2011 19:50:03 +0000

I use that recipe, it’s super great and keeps forever (I have one jar in the freezer for later and one jar in the fridge, although you can keep it all the freezer as the salt and oil keep it from freezing solid). It’s just vegetable bouillon, but I use it mainly as a seasoning. Like if I’m making a recipe that calls for bouillon (beef or chicken) I use stock instead, plus a tsp or so of the veg bouillon. Or just generally I use it as a seasoning in soups, sauces… whatever.

By: sandra

sandra — Thu, 14 Jul 2011 10:48:15 +0000

Hi! I’ve never used many processed ingredients in my cooking, but I have been trying to cut back on the ones I did use (and prefer some over others) thanks to your blog and other similar blogs/websites.
Boullion cubes was/is something I would use when I didn´t have any stock. Now I have stock much more often, because I make a point out of making/freezing it whenever possible!
We have never used cake mixes and such or buy salad dressings (olive oil + vinegar are a permanent staple on every table around here). Even condiments are rare in most households. Except for mayonaise (that I now make) and mustard most people only buy other sauces like ketchup, cocktail, bbq… for a specific recipe. My MIL threw out a small but almost full bottle of ketchup a while ago because it had been rolling around in her fridge for about a year.
Canned soups are not easy to find in the supermarket although packaged soups in the refrigerated section are an expensive novilty that most households eye with suspition!
Dried poudered soups however, have been around for a long time and people buy them frequently and use them as an ingredient (not to be consumed as the actual soup – YUCK!). I was happy to find a way around instant onion soup mix and will let you know how that works for my recipe. The other dry soup mix that gets used alot is seafood bisque. 2-3 tbl spoons are added to shrimp bisque and to seafood rice/pasta dishes for an extra punch of seafood flavour and colour.Your post has got me thinking on how to avoid this processed ingredient as well. I’m going to sleep on it.

By: Katie

Katie — Thu, 20 Jan 2011 05:31:00 +0000

That’s a tough one – I’ve never made a pineapple cake! Hmmm…

By: shalom

shalom — Wed, 19 Jan 2011 17:02:17 +0000

Dh loves pineapple upside-down cake–it’s his favorite birthday cake. I don’t mind making cake from scratch, but he likes my version using Duncan Hines Pineapple Supreme cake mix better than my mom’s from scratch one. I replace the water called for with pineapple juice. I know I can use a basic white or yellow cake recipe, but what can I add to get even more pineapple flavor to make up for the pineapple flavored mix? Also Duncan Hines Moist Deluxe is recommended by Wilton for cake decorating, a good basic recipe that works well like this mix would be nice.

By: Katie

Katie — Fri, 14 Jan 2011 21:18:31 +0000

The point of the blog and comment subscription is to encourage “butt-in-skies!” Love it! Katie

By: Lenetta

Lenetta — Thu, 13 Jan 2011 13:30:07 +0000

Actually, Katie, you’re on the right track! (apologies for butting in, but I bookmarked this not too long ago): http://blogs.babble.com/family-kitchen/2010/12/23/peppermint-magic-shell-candy-cane-sundaes/ Of course you could leave out the peppermint flavoring. I suppose the chocolate chips aren’t the most real food way to go, but it’s certainly a place to start.

By: Katie

Katie — Thu, 13 Jan 2011 04:04:34 +0000

Oh, man, I have no idea the science behind that one! Coconut oil melts easily and solidifies FAST when it hits cold stuff, so maybe a nice coconut oil/cocoa/honey/? blend, nice and thin? Fun to test out and yummy either way! katie