Induction Cooking Facts & Myths




This video shares some advantages, disadvantages, facts and myths about home cooking using induction versus gas and radiant electric stoves. While induction cooking is more energy efficient, the initial cost is higher and it requires magnetic iron or steel cookware. Aluminum cookware is not compatible with induction unless it has a steel bottom plate.

In this video:

• What is induction cooking? 00:34
• Induction cooking advantages. 1:25
• Induction cooking disadvantages. 2:49
• Induction facts and myths. 5:50

Measuring Cup & Spoon Accuracy

https://youtu.be/iqAinv2OVtQ

Several viewers have commented about making  a recipe with disappointing results.

Unlike most countries where dry ingredients are measured by weight in grams, US recipes use volume (cups). Commercial cooks and bakers rely on weight for accurate, consistent results. US home cooks are stuck with cups and spoons. The assumption is all measuring cups and spoons, regardless of price, are accurate. My research showed two apparently identical measuring cups where off by more than 10%.

This video shares how to check the accuracy of your measuring cups and spoon. To do so, you’ll need an accurate digital kitchen scale. There are many affordable kitchen scales accurate to within +/- 1 gram.

In this video:

• Why accurate measurements are important. 00:35
• Dry measuring cup accuracy. 1:12
• Wet measuring cup accuracy. 4:06
• Measuring spoon accuracy. 5:12

Cooking And Baking By Weight Versus Volume




American home cooks measure recipe ingredients by volume (cups, spoons) versus weight (ounces, pounds). This is partly due to the U.S. being the only country using imperial units of measure instead of metric. American restaurants and bakers use weight.

Some old home cooked recipes used weight like the pound cake. The recipe called for one pound each of eggs, flour and sugar. Of course, to cook using weights instead of cups requires owning an accurate kitchen scale. Most kitchen scales are now digital instead of analog and can display units in ounces or grams.

For many recipes measuring using cups works fine. But, in some cases, using weights is more accurate and contestant. Measuring a cup of chopped broccoli is not as accurate as weighing 160 grams (5.6 oz) of broccoli. The same with measuring pasta using cups.

This video shares some advantages of measuring ingredients by weight instead of volume (cups) for more consistent results especially making cakes, muffins, pancakes, and biscuits.

15 Home Cooking Money And Time Saving Tips




This video shares 15 simple tips to save time and money eating healthier home cooked meals with less calories, sodium, and chemical additives compared to prepared and restaurant foods.

Unlike home cooked foods, prepared and restaurant foods can have artificial colors and flavors, preservatives, and chemical flavor enhancers. This allows food makers to use less expensive, lower quality ingredients.

Comparison Of Common Cooking And Baking Fats And Oils




Updated video comparing consumer fats and oils used for cooking and baking.

In this video:

• Cooking fats and body fat. 00:48
• The difference between fats and oils. 1:52
• Is saturated or unsaturated fat healthier? 3:42
• Refined oils and smoke points. 6:05
• Are RBD oils unhealthy? 8:28
• Fat and oil nutrition. 9:42

Are RBD Oils Safe Or Toxic?




RBD cooking oils are refined, bleached, and deodorized. There are non-RBD oils like unrefined oil oil. And unless you do a lot of high temperature cooking like deep fat frying you can like without RBD oils.

RBD oils range from canola to olive oil. They have higher smoke points, lighter color, and are practically oder free. RBD oils are not just found in the home. Most restaurant and prepared foods are made with low cost RBD oils.

This video shares what are RBD oils, their benefits, and risks.

In this video:

• What are RBD oils? 00:37
• Are RBD oils safe or toxic? 4:00
• Sample RBD oils. 8:50
• Sample non-RBD oils. 9:19
• How to eliminate all RBD oils from your diet. 9:56

Wax Paper vs. Parchment Paper




Many many decades wax paper was used for home cooking and baking. Higher cost parchment paper was primarily used by professional chefs and balers.

Today, rolls and sheets of parchment paper are available in most stores or can be ordered online.

Both have advantages and disadvantages. One disadvantage is the higher cost of parchment paper. But unlike wax paper, parchment paper can be reused for some applications like baking cookies.

In fact, many brands of wax paper now come with a warning to not use for high heat applications like baking cookies and cakes.

This video shares:

• What is wax paper? 00:34
• What is parchment paper? 1:07
• Wax and parchment paper differences. 1:55
• Wax paper advantages and disadvantages. 5:34
• Parchment advantages and disadvantages. 6:19

Bakeware and Cookware Selection & Care Part II




Selecting the right cookware and bakeware makes home cooking much more pleasurable. You do not have to spend $100’s on individual pieces or a set.

In Part II of this two part video:

• Reactive versus non-reactive.
• Oven safe.
• Cost & quality.
• Flatness
• Buy a set or individual pieces?

How To Cook Dried Beans




Dried beans (legumes) are economical, low sodium, and have fewer additives than canned beans. Included in this video:

• Dried beans advantages.
• Too soak or not to soak?
• How much dried beans equal a can of beans?
• Dried beans cooking times.
• Pressure cooking dried beans.

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Lectins Facts & Myths: https://youtu.be/31wTXlW68Kg

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