Using Baker’s Math
Bread recipes written in baker's math format can be intimidating. How do you know how much of each ingredient to…
The Pie (Dough) Chart
Or, How to make the right amount of pie dough regardless of your pie pan size. If you've ever wound…
Measuring Pie Dough Thickness
As part of the research for a post on making pie dough (https://mynebraskakitchen.com/wordpress/the-pie-dough-chart/), I've been doing some testing on pie…
Beginning the low-salt journey
A week ago my cardiologist put me on a low salt and restricted liquids diet. Yesterday was my first trip…
Getting Seeds to Stick to Bread
In a recent thread on My Nebraska Kitchen, the issue of how to get seeds to stick to bread came…
Aspen House Restaurant — Great Dining in the High Plains
Rawlins, Wyoming, is not the sort of place where you'd expect to find a great restaurant, but we did. The…
Gravy — the real Mother (and Father) sauce
Classically trained chefs, please stop reading this column now. OK, you've been warned. In classic French cooking there are five…
Uncle George and the (Pepper) Dragon
A Christmas tradition in my wife's family is to serve oyster stew on Christmas Eve, with the men doing the…
The Butter Did it–The Art of Reading Cookbooks
Most people have a few authors or genres that they prefer to read, often reading the same book many times.…
My Kind Of (Restaurant) Town
One of the best parts about spending most of a week in Chicago for Chocolate Boot Camp was that Chicago…
My Week At Chocolate Boot Camp — Day 4
It's day 4, the last day of Chocolate Boot Camp. (Most Chocolate Academy courses are three days long, but this…
My Week At Chocolate Boot Camp — Days 2 and 3
Day 2 of Chocolate Boot Camp started out pretty much where day 1 left off, tempering dark chocolate. (Here's Part…
My Week at Chocolate Boot Camp — Day 1
Chocolate is something I've dabbled with over the years, covering home made candy (especially sponge candy) with milk chocolate, for…
Cooking an Eye of Round Roast
If you do a search on how to cook eye of round, one of the most commonly suggested methods is…
The Cutting Edge or How Sharp is your Knife?
Take your best knife out and look at it closely. How sharp is it? Probably not as sharp as you…
Delicious Liasons — the Science and Art of Thickening
Liason. The very word conjures up images of entanglements, and well it should, since it comes from the French verb…
Vinagrettes — Traditional and not-so-traditional
The textbook definition of a vinagrette is a suspension of an oil and vinegar, an acid, possibly with other seasonings…
Things they don’t tell you about home grain milling
A few years ago I received a Nutrimill machine as a Christmas present from my older son, along with a…
No Garlic, Please!
"Hello, my name is Jeff, I'll be your server today." "Hi, Jeff. My wife has an allergy to garlic, can…
Welcome to My Nebraska Kitchen
Welcome to My Nebraska Kitchen! We are a site for discussing cooking and baking that is functional, easy to use,…