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PattyCooks

All about food from a personal to global perspective.

  • About PattyCooks
  • Home
    • Contact Pattycooks.com
    • PattyCooks Photos, Graphics, + Movies
  • Blog Index
  • Recipes
  • Cuisines
  • DIY
    • Techniques
      • Mise en Place is Where to Start Cooking
      • Technique: Blanching
      • Technique: Braising
      • Technique: Brine, Marinate, Pickle + Cure
      • Broiling Veggies or Meat
      • Stovetop Cooking
      • Technique: Frying Food
      • Technique: Steam
      • Veggie + Fruit Purée
  • Tools
    • Cast Iron Skillet
    • Cutting Board Comments
    • Dishwasher as a Multi-Tool
    • Electric Milk Frother
    • Knife Skills
    • Mandolin
    • My Kitchen Measuring Tools
    • My Slow Cooker
    • Pantries Are Necessary
    • Paper, Foil, Wax, Plastic or Silicone?
    • Using Splatter Screens
    • Zest-Grate Equipment

Category: Blog

A Greek Holiday Dinner

by Patty on 20/12/201920/12/2019

A Picture Worth 1,000 Words Above is a picture of our new addition, Maggie, waiting by our front window for my spouse + Charlie (GoldenDoodle) to return home from a… [Continue Reading]

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Making Phở at Home

by Patty on 13/12/201913/12/2019

What is Phở From my reading, Northern Vietnam created Phở. The word Phở (pronounced “fuh”) is Vietnamese for, what some writers think, is 1) a particular type of rice noodles or… [Continue Reading]

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Stuffing for All

by Patty on 06/12/201910/12/2019

Giving Thanks Thanksgiving in 2019 was wonderful. I had friends and family all around, and was cooking up a storm. (My son helped + I just love working with him… [Continue Reading]

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This or That?

by Patty on 29/11/201925/11/2019

A question that comes up frequently with cooking students is: “what is the differences between fruits and veggies, or nuts and seeds?” I have found that there are formal definitions… [Continue Reading]

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Stovetop Cooking

by Patty on 21/11/201911/11/2022

Updated 2 January 2021; Posted November 21, 2019 Read the Recipe Most of my cooking is on the stove top. So the very first thing I do in stovetop cooking… [Continue Reading]

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Tubed Food

by Patty on 15/11/201931/10/2019

Who Uses Tubes? Tubed food is used in space (1), used by hikers and constant travelers, used by military people on deployment, and also by (mainly) Europeans. In areas such… [Continue Reading]

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PFAS, PFOA, PFWHAT?

by Patty on 08/11/201901/04/2022

Published 8 November 2019; revised 18 October 2021 PFAS, PFOS, PFOA, PFNA, and so on, are a family of “forever” chemicals that nearly 90% of people in the USA have… [Continue Reading]

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Styles of Tofu

by Patty on 01/11/201901/11/2019

Using Tofu as Protein Bloomberg: According to a 2017 Nielsen study, more than one-third of Americans—39 percent—described themselves as ­pursuing a more plant-based diet. Tofu has always been seen by… [Continue Reading]

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Cook as Alchemist

by Patty on 25/10/201923/10/2019

A Cook’s View of Eating This is not a review of digestion, but breaking down the aspects of eating I feel are relevant to a cook. I think of cooks… [Continue Reading]

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A Millet Future?

by Patty on 18/10/201918/10/2019

What are Millets? Quoted in BakerandSnacks: 75% of human food comes from 12 plants and 5 animal sources. Only 3 crops make up 60% of the total plant-based diet of… [Continue Reading]

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With enough butter, anything is good.

by Patty on 11/10/201911/10/2019

Overview of butter.

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Mediterranean Diet

by Patty on 04/10/201904/10/2019

Why Write This? Since I commented on the Ketosis Diets, someone asked me to look into the Mediterranean Diet as well. So here is what I have found and what… [Continue Reading]

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Aromatic Trinities + Bundles

by Patty on 27/09/201920/01/2022

Aromatics or Mirepoix These are a combination of particularly aromatic veggies used as the foundation of many international and regional dishes. Veggies, and in some cases herbs or meat, are… [Continue Reading]

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