Skip to content
Trending Tags
  • # Food
  • # cooking
  • # M Food Mart Reno
  • # M Food Logo
  • # M Food Items
  • # Food Near Me Now
Sunday, May 22, 2022
richard-devine richard-devine

Food 100% guaranteed

  • food restaurants
  • Food & Cooking
  • Technology
  • Business
  • health
  • About Us
    • Advertise Here
    • Contact Us
    • Privacy Policy
    • Sitemap
Trending Now

Trending Now

Last Chance to get my best stuff

2 mins ago

Here are Tuesday’s high school sports results for the Manitowoc and Sheboygan area

11 mins ago

The essence of motherhood. Book review by Sadvika Kylash

53 mins ago

Asheville Airbnb real estate broker’s license revoked; kept property owners’ money

57 mins ago

How Construction Companies Improve Sales Performance

2 hours ago

Health department issues warning after bird flu found in Antrim, Otsego counties

2 hours ago

Road Trip along the Brittany’s Coast: Two-Week Itinerary

3 hours ago

Greenwich restaurants in challenge to reduce food waste

3 hours ago

‘Made With Lau’ started as a humble home cooking project. Now it’s a YouTube success story

4 hours ago

At an urban farm, Isaiah finds a place to grow

23 hours ago

Wall Street ends sharply higher, fueled by Apple

23 hours ago

Exclusive! Aston Martin V12 Vantage Roadster could debut this summer

1 day ago
  • Home
  • Cooking tips from history that work just as well today
  • Food & Cooking

Cooking tips from history that work just as well today

Jaime E. Love 8 months ago

Table of Contents

  • Sage cooking advice from history
  • 1740s: use fat and lean meat in burgers and sausages
  • 1740s: don’t season meat too early
  • 1740s: don’t turn steak until one side is done
  • 1740s: check meat before you buy it
  • 1740s: cooked greens should be crisp
  • 1800s: not all recipes need to be followed exactly
  • 1880s: send gravy to the table very hot
  • 1920s: place a bowl of water in the oven when baking
  • 1930s: baked apples make a cheap and easy dessert
  • 1930s: make leftovers into a different meal
  • 1930s: grow your own veg and can the excess
  • 1950s: pair pork with pineapple
  • 1950s: embrace tinned foods
  • 1950s: don’t think of cooking as a chore
  • 1960s: level cups of flour
  • 1960s: whip cream over ice water
  • 1960s: sharpen your knives
  • 1970s: presentation is key
  • 1980s: cook with dry vermouth instead of white wine
  • 1980s: press chicken to check if it’s done
  • Send MSN Feedback










Cooking tips from history that work just as well today











Related Posts:

  • Some Strategies Can Make Cooking Easier






Lovefood






Sage cooking advice from history


Throughout history, people have always cooked and while many things have changed like the ingredients and equipment used, there’s a lot of culinary advice that hasn’t aged at all. From 18th-century meat preparation to 1970s home cooks’ flair for throwing dinner parties, here’s cooking wisdom from centuries past that can still be used today.




Microsoft and partners may be compensated if you purchase something through recommended links in this article.

1740s: use fat and lean meat in burgers and sausages

To make the juiciest, most flavorful burgers and sausages, you need to combine lean meat and fat. This technique dates to the 18th century, when a recipe for sausages was printed in English cookery writer Hannah Glasse’s The Art of Cookery Made Plain and Easy, the most important cookbook of its time. It called for fat and lean pork plus pepper, salt and sage. It also suggests swapping pork for beef to make an early version of the modern hamburger.




Microsoft and partners may be compensated if you purchase something through recommended links in this article.

1740s: don’t season meat too early

Here’s another tip from the influential The Art of Cookery Made Plain and Easy: when you salt meat too early it draws out the juices, making it dry inside. Season a joint of beef right before it goes in the oven and baste it the whole time. Alternatively, salt it 24 hours or more in advance so the brine that seeps out has time to reabsorb and flavor the inside.




Microsoft and partners may be compensated if you purchase something through recommended links in this article.

1740s: don’t turn steak until one side is done

The old-fashioned way to broil steaks is on a clean gridiron. In The Art of Cookery Made Plain and Easy, a recipe suggests: add salt and pepper to 1.5-cm (0.5inch) thick rump steaks, put them on the heat and importantly, don’t turn them until one side is done so you get a good sear. Save the juices they produce to make a sauce and pour it over the steaks along with chopped, caramelized onions.

Take a look at more tips for cooking steak perfectly




Microsoft and partners may be compensated if you purchase something through recommended links in this article.

1740s: check meat before you buy it

These days we often buy pre-packaged meat at the grocery store and usually just check the use-by date on it. However, back in the day you inspected what you were buying at the market to check you were getting a good deal. Hannah Glasse says to look for smooth and tender beef with an open grain and a pleasant color. And avoid rough, spongy, yellow or white meat as this signals it’s old.




Microsoft and partners may be compensated if you purchase something through recommended links in this article.

1740s: cooked greens should be crisp

If you haven’t got a recipe up your sleeve, a classic way to prepare greens such as asparagus, French beans and broccoli is to boil the veg in plenty of salted water. However, be sure not to overdo it as “all things that are green should have a little crispness”, according to Hannah Glasse.




Microsoft and partners may be compensated if you purchase something through recommended links in this article.

1800s: not all recipes need to be followed exactly





Microsoft and partners may be compensated if you purchase something through recommended links in this article.

1880s: send gravy to the table very hot

This is a great tip from the 1887 edition of The White House Cook Book – “a book no fashionable bride or matron would be without”, according to former First Lady Frances Cleveland. Make sure gravy is served extra hot as this helps keep food warm. Written at a time when wealthy families had servants, the book also recommends servers pour it onto the plate rather than directly over the meal so guests can choose how much they eat.




Microsoft and partners may be compensated if you purchase something through recommended links in this article.

1920s: place a bowl of water in the oven when baking

It’s a myth that having a bowl of water in the oven prevents cakes and bread from burning, but there are some benefits to the old wives’ trick from the early 20th century. The water creates steam which is good if you’re making a cheesecake or custard tart, as dry heat can cause them to turn rubbery or crack. It also helps loaves rise as the moist air stops the crust from becoming too hard.




Microsoft and partners may be compensated if you purchase something through recommended links in this article.

1930s: baked apples make a cheap and easy dessert

For a hands-off dessert, give Depression-era baked apples a go. A recipe from Clara Cannucciari, a grandmother who lived through the time, suggests: core a couple of apples and fill the hollows with a mix of sugar and cinnamon. Then put butter in one end to plug the hole and bake for 30 to 40 minutes until the apples are soft and the sugar is caramelized. We bet they’d go great with vanilla ice cream.




Microsoft and partners may be compensated if you purchase something through recommended links in this article.

1930s: make leftovers into a different meal

When times were hard, people had to use and reuse. This applied to clothes, furniture, tools and food too. According to Clara Cannucciari. leftovers were never thrown out. You can make a number of different meals with the same spare ingredients. For example, today’s roast ham served with peas can be tomorrow’s risotto and the next day’s ham and pea soup.

Here are some more genius ways to reduce food waste




Microsoft and partners may be compensated if you purchase something through recommended links in this article.

1930s: grow your own veg and can the excess

During the Great Depression, families with gardens were at an advantage. Not only is it cheaper to grow your own produce such as carrots, potatoes, peas, apples and peaches, but you can pickle and can what you don’t eat right away. It’s a great tip from Clara Cannucciari’s YouTube cooking channel.




Microsoft and partners may be compensated if you purchase something through recommended links in this article.

1950s: pair pork with pineapple

Nothing says 1950s dinner party like ham and pineapple. A large number of recipes from the decade featured the sweet and savory combination, including from Hormel ham and Dole pineapple. Have a go at this blast from the past or make a more fashionable dish by today’s standards like Hawaiian pizza, Chinese sweet and sour pork or tacos al pastor.

Get our recipe for sweet and sour sauce here




Microsoft and partners may be compensated if you purchase something through recommended links in this article.

1950s: embrace tinned foods

Whether you’re making a casserole or quick dessert, having tinned fruit and veg in the cupboard is a lifesaver. The convenience food soared in popularity in the 1950s and home cooks relied on it to make many meals. Tinned peaches and pears are perfect for jello, trifle and cake. Meanwhile, tinned peas, tomatoes, sweetcorn and beans are great for throwing into casseroles, pasta dishes, curries and soup.

Now take a look at our best recipes that use canned foods




Microsoft and partners may be compensated if you purchase something through recommended links in this article.

1950s: don’t think of cooking as a chore

“If cooking becomes like housekeeping, like making beds, nothing good will come out, just something unpleasant” is a quote from Dione Lucas, the first female graduate of Le Cordon Bleu cooking school and one of the first TV cooks. We agree – making food is something to be enjoyed and an opportunity to be creative.




Microsoft and partners may be compensated if you purchase something through recommended links in this article.

1960s: level cups of flour

When you’re measuring cups of flour, make sure that you’re using level cups. This is particularly important in recipes that require precise quantities, such as bread and cakes. Late American TV chef and author Julia Child emphasizes this on her 1960s TV series The French Chef. She instructs viewers to first scoop the ingredient with a measuring device, then flatten the top with a knife.




Microsoft and partners may be compensated if you purchase something through recommended links in this article.

1960s: whip cream over ice water





Microsoft and partners may be compensated if you purchase something through recommended links in this article.

1960s: sharpen your knives

You won’t get far cooking professional-quality meals without a sharp knife. A good blade is needed to prepare fresh produce properly and is also safer. America’s beloved Julia Child suggests not to look for a knife that “holds its edge”, but one you can sharpen. Then make sure you keep it in tip top condition and store it carefully.




Microsoft and partners may be compensated if you purchase something through recommended links in this article.

1970s: presentation is key

Just because you haven’t made everything from scratch, it doesn’t mean you need to scrimp on presentation – 1970s hosts certainly didn’t with their fun and festive food presentation. In a hurry to get food on the table for a special meal? Lay out a carefully-presented spread of cold meats, cheese and crackers. Who cares you didn’t spend the whole day cooking when it looks good.

Here are the retro recipes we think deserve a comeback




Microsoft and partners may be compensated if you purchase something through recommended links in this article.

1980s: cook with dry vermouth instead of white wine

Julia Child liked to use a splash of wine in sauces. However, if you find you don’t have an open bottle when you need it, keep dry white vermouth stored in the cupboard. This is what the author suggests in her 1980s series The Way To Cook because vermouth doesn’t go off.




Microsoft and partners may be compensated if you purchase something through recommended links in this article.

1980s: press chicken to check if it’s done





Microsoft and partners may be compensated if you purchase something through recommended links in this article.


21/21 SLIDES









Opens in a new window
Opens an external site
Opens an external site in a new window




Posted in Food & CookingTagged #cooking #history #Tips #today #work

Jaime E. Love

http://richard-devine.com

Next Post

  • Food & Cooking

This 'Barefoot Contessa' Ina Garten Recipe Is Food Network's Prime

Mon Sep 13 , 2021
Add comma separated checklist of elements to incorporate in recipe. Creative Commons is just not a regulation agency and does not present authorized providers. Distributing, displaying, or linking to this deed or the license that it summarizes does not create a lawyer-client or some other relationship. The elegant Italian spot, […]

You May Like

  • 2 years ago

    Nigella Lawson’s simple cooking hack for sweetening leftover tomatoes overnight

  • 12 months ago

    Reworking & Renovation < House & Home On Simon & Schuster

  • 9 months ago

    Straightforward Home made Food Presents Kids Can Make

  • 2 years ago

    Save up to $150 at Best Buy or Target

  • 3 weeks ago

    Drive More Traffic To A New WordPress Site

  • 3 months ago

    The World’s 50 Finest Restaurants

May 2022
M T W T F S S
 1
2345678
9101112131415
16171819202122
23242526272829
3031  
« Apr    

Categories

  • Business
  • Dental Clinic
  • Education
  • Food & Cooking
  • food restaurants
  • health
  • Real Estate
  • Society
  • Sports
  • Technology

Archives

  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • March 2020
  • April 2019
  • November 2018
  • October 2018
  • January 2017

Recent Posts

  • Last Chance to get my best stuff
  • Here are Tuesday’s high school sports results for the Manitowoc and Sheboygan area
  • The essence of motherhood. Book review by Sadvika Kylash
  • Asheville Airbnb real estate broker’s license revoked; kept property owners’ money
  • How Construction Companies Improve Sales Performance

Tags

cooking Food Food Near Me Now Food Near Us Food Network Recipes Food Open Food Open Late Food Open Late Near Me Food Open Near Me Now Food Open Now Food Open Right Now Food Options Food Pantry Near Me Food Places Food Places Near Me Food Places Open Near Me Food Preservative Food Processor Food Pyramid M Food Items M Food Logo M Food Mart Reno N Food Court N Food Items N Food Mart N Food Name N Foods N Foods For Thanksgiving N Food Stamps N Food Words O Food Dumpling O Food Gochujang O Food List O Foods O Foods Ltd O Foods Names O Food Truck O Food Tteokbokki P Foods P Foods For Babies P Foods For Constipation P Foods For Constipation Baby P Foods Names P Food Stamps P Foods To Help Constipation

citratextile.com

bayar.ooo

hilzea.id

buybacklinks

Visit Now

business entity search michigan
Intellifluence Trusted Blogger

BL

LP

TL

Breaking News

Last Chance to get my best stuff

Here are Tuesday’s high school sports results for the Manitowoc and Sheboygan area

The essence of motherhood. Book review by Sadvika Kylash

Asheville Airbnb real estate broker’s license revoked; kept property owners’ money

How Construction Companies Improve Sales Performance

Health department issues warning after bird flu found in Antrim, Otsego counties

Road Trip along the Brittany’s Coast: Two-Week Itinerary

seophee.com

JualKandangKucing

richard-devine.com All right reserved Theme: Default Mag by ThemeInWP
This website uses cookies to improve your experience. We'll assume you're ok with this, but you can opt-out if you wish. Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT