Welcome to my “Recommended” series of posts. These will be weekly – for now – posts about resources and sites I have found over the past while that I found so excellent, I want to share them with you, my dear readers. 🙂 Whether or not I continue to post these, and how often they are posted, will depend on feedback. Please feel free to comment below, and if you have a favorite resource of your own, do share, and I will review them for possible future posts.
I hope you find these recommendations as useful and enjoyable as I have!
This week, I would like to recommend a really excellent and interesting YouTube channel. How to Cook That, with Anne Reardon. Along with the YouTube channel, there is a website, and various other social media, Patreon, etc. sites, linked on the About page.
This channel has been putting up videos for 9 years, and the videos cover a LOT of ground! The primary focus is on dessert how-to’s, like this one from 2012.
Reardon – with the assistance of her incredibly brave husband! – also recreates some historical recipes.
That one is rather terrifying! 😀
They also put out “Clever or Never” videos, where they test out various kitchen gadgets.
We used to have the French Fry cutter they tested out here! Ours worked a lot more easily. I think the one they tested may have started to get pretty dull. 😀
Then there are her mind boggling Teeny Weeny Challenge videos.
I just can’t imagine working in that scale! Talk about going all the way, with that miniature kitchen, too!
The thing that first brought me to this channel, however is on a very serious note. Anne Reardon is a food scientist, and she has put out some very important videos. If you’re on Facebook at all, you’ve probably seen the cooking “hack” videos go by, which show several quick clips of “how to” make or do various things food related. Some of them simply don’t work. Others are actually dangerous.
With so much current pandemic misinformation around, she also did a video on some of that, too.
There is just so much great stuff here, in such a variety of food related topics. I highly recommend subscribing to the channel and spending some quality time checking out the videos!
2 thoughts on “Recommended: How to Cook That”
The type of potato and how old it is can make a difference on cutting it also.
Side note here; one trick is to boil or microwave the potato just enough to soften it A LITTLE so that it cuts easier with the french fry slicer.
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When we had ours, I don’t think microwaves were invented yet. Lol
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