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Techniques & Tutorials

Category: Techniques & Tutorials

How to Dehydrate Apples | As much as I love fall's crisp apples, I can't eat them all before they go bad. That's why I enjoy making pies, apple sauce and muffins. Or, I preserve them through dehydrating -- which is easy and requires very little storage space. Here's how. | TraditionalCookingSchool.com GNOWFGLINS.com

How to Dehydrate Apples

The Secret Of Fish Stock | Fish stock doesn't usually make a person's top 10 "I need to try this!" list. But when I read about the health benefits of fish stock, I had to give credit where credit is due -- fish stock is in a class all by itself. Learn how to make fish stock, too! | TraditionalCookingSchool.com

The Secret Of Fish Stock

Sourdough Pizza in an Outdoor Pizza Oven (Video) | I'm thrilled to introduce you to my parents, Ibrahim and Martha. Not only do they live in beautiful Montana, they've got this absolutely amazing outdoor pizza oven. I begged just a little bit, and they said yes to filming one of their pizza baking days. Be sure to watch ALL the way to the end... for a laugh! Plus photos from the videos and more info on creating a pizza oven. | TraditionalCookingSchool.com

Sourdough Pizza in an Outdoor Pizza Oven (Video)

Anatomy of a Blended Soup | The sky's the limit when it comes to deciding what to put in your blended soups. Use up any stray produce: an extra potato that didn't get baked, bits of broccoli or red pepper from a party tray, zucchini that's gone soft, wilty herbs that might be thrown out anyway... Anything is fair game. And delicious! | TraditionalCookingSchool.com

Anatomy of a Blended Soup

How To Cook Pastured Chicken | Since you and your neighbor aren't "engineering" your chickens to be plump and juicy, you may notice that your pastured meat is sometimes dry or tough after cooking. No one wants to eat dry chicken, especially when you've spent years raising it or quite a lot of money to buy it! Here's how to get tender and juicy pastured chicken. | TraditionalCookingSchool.com

How To Cook Pastured Chicken {so it’s flavorful & juicy!}

How To Make Cinnamon-Infused Honey {2 Ways} | Did you ever eat red hots as a kid? I loved the spicy cinnamon flavor. I have found a simple treat that tastes just the same but is about 1,000 times better for you. Learn to make cinnamon-infused honey and use it in cooking, natural medicine, or straight off the spoon! | TraditionalCookingSchool.com

How To Make Cinnamon-Infused Honey {2 Ways}

In all my years of cooking outside, I've learned a thing or two. Here are my 8 best tips for cooking over an open fire. Whether you're just getting started or you're a seasoned off-grid cook, I can't wait to hear your best tips. Be sure to share in the comments! | TraditionalCookingSchool.com

8 Tips for Cooking Over an Open Fire

If you can sew a straight line, you can make your own unbleached cotton milk bag in about twenty minutes for only a few dollars. A nut milk bag allows you to make delicious nut and seed milks quickly, efficiently, and with less mess. | TraditionalCookingSchool.com

Make Your Own Nut Milk Bag

How To Make An Alcohol-Free Herbal Extract {Herbal Glycerite}| Want to use herbal extracts... but not if they're made with alcohol? Here's how to make a faster, better-tasting, non-alcoholic glycerite instead! | TraditionalCookingSchool.com

How To Make An Alcohol-Free Herbal Extract {Herbal Glycerite}

Compound Butter {butter gets dressed up!} | If you’ve ever had honey butter, you’ve had compound butter. Compound butters are easy to make and they freeze well so they're handy whenever you need a quick flavor boost, an easy sauce, or a way to dress up simple food for company. Here are a myriad of flavor combinations and ideas for using them. | TraditionalCookingSchool.com

Compound Butter {Butter Gets Dressed Up!}

Transitioning to Gluten-Free Baking: 10 Tips and Tricks for Success | As I navigated the world of gluten-free flours, starches, gums, and endless lists of substitutes, I learned a few things that made my baked goods both better and healthier. Here are my top 10 tips to help you transition successfully and healthfully. | TraditionalCookingSchool.com

Transitioning to Gluten-Free Baking: 10 Tips and Tricks for Success

Grilled Pizza! {sourdough einkorn} plus a QUICK video, too!

Grilled Pizza! {sourdough einkorn} plus a QUICK video, too!

The tradition of making tea concentrates is centuries old. This time of year, cold weather provides an excellent excuse to cozy in and give your body something hot, soothing, and healthy: a well-loved tea. Let's explore the many reasons why you'd want to make a tea concentrate, and then I'll teach you how to do it!

How {and Why} to Make a Tea Concentrate

Just before the cold sets in, God leaves us a final parting gift before winter hibernation... The black walnut tree is ready for harvest. We had been purchasing an herbal mixture for our goats. When we realized the main ingredient was black walnut hull, it was a no-brainer! Time to put these ankle-rollers to good use because black walnuts have amazing properties!

How to Make a Black Walnut Tincture

Rennet is an essential ingredient in most cheesemaking. It is widely available online, although most of it is not sustainably sourced. Between GMOs and harmful preservatives, it takes a bit of sleuthing to find the best. Here are several factors to keep in mind when choosing rennet for your cheesemaking.

How to Choose Rennet for Cheesemaking

What's the best part of making your own soft cheese from raw milk? Raw milk contains probiotics of course! Raw milk left to sit out and get warm means those probiotics are proliferating. This raw milk mascarpone is teeming with living flora. It's an indulgent, tasty health food that you can enjoy in both sweet and savory dishes!

How to Make Raw Milk Mascarpone: Soft, Probiotic Cheese

At a time when I spent most of my free time baking, I was told I had to give up eggs. But to bake without eggs? Was that even possible? I'm here to tell you that it’s more than possible -- and easier than you might think. Although there are several egg-replacing products available, it’s just as easy to create your own substitutes from ingredients you probably already have on hand. Here are 6 of my favorites, and how to use them.

Baking Without Eggs: 6 Substitutions & How to Use Them

Sausage... A gourmet delicacy, yet it is the essence of nose-to-tail farm frugality. Nothing goes to waste when all the scraps and small pieces of meat are used to make sausage. Salting, smoking, fermenting, and drying are all ways to preserve meat for longer without refrigeration. Sausage made at home from the best local, pastured meats, mixed with tons of wholesome flavor, avoids all the chemicals found in processed meats.

Homemade Italian Sausage