Welcome to Flurries of Flour!
Welcome to Flurries of Flour, a food blog that focuses on the very basics of cooking, baking and everything culinary! I’ll post about subjects ranging from knife care and skills to how to boil an egg to a primer on types of pasta, all with delicious recipes included (of course!). It’s the kind of information you need to feel confident in the kitchen! Which brings us to…
Cooking 101: Fun in the Kitchen
…The reason I started this blog in the first place.
I love to cook. I love to bake. I love throwing in a pinch of this, a scoop of that and coming up with something delicious. In other words, I love to play in the kitchen!
But not very many people I know love cooking the way I do. Many of my friends and family don’t find cooking anything more than a chore, and playing in the kitchen is kind of out of the question. They come to me when they have questions like substitutions, mixing batter for baking or the best way to making frosting.
And that’s why I started this blog—to help my friends, family, and others, learn culinary basics. Once you have the basics and a little practice, you can begin to play while you cook—you can have fun making flurries of flour all over your kitchen too!
A Little about Me
As I said before, I love to cook. I always have. I even attended culinary school for a while before I found out that loving to cook and cooking as a chef are kind of two different things (that, and I like my evenings and weekends off).
I’m also pretty passionate about a healthy lifestyle, and that includes cooking dishes for my family that are made from scratch with whole ingredients. You’ll find a lot of that information in this blog too.
What else? I’m a freelance writer, an animal lover, a rescue dog mom (you’ll see many pictures on here of our furbabies), a wife, sister, and daughter. I’m also passionate about travel, national and international.
I welcome questions and comments, and if you have questions you’d like answered, just ask in the comments or shoot me an e-mail! I’ll do my best to answer them.
So let’s get started!
Veronica Coffing says
Hi! What is the best and safest way to defrost chicken, beef and fish? (I’ve heard you can’t allow fish to defrost the same way as others “meats”).
RSGallegos2014 says
Hiii! Yay, thank you for reading the post (my first comment)! The best and safest way is to defrost all three in the fridge overnight. But since it can be difficult to remember to do that (read: almost always), you can also safely defrost all three under cold running water or in a bowl of cold water (or in the sink). If you’re defrosting in a bowl of water/in the sink, you’ll need to change the water every 30 minutes to make sure it stays cold enough to keep the food from getting too warm. This takes half an hour or more (depending on what you’re trying to defrost). Make sure that the food, especially fish, is wrapped or in packaging; direct exposure to water can especially effect the flesh of fish. Finally, you can always defrost in a microwave, although I definitely don’t recommend it for fish because it makes the fish soft and not always appetizing. Put the microwave on 50% power or the “defrost” setting.
Defrosting on the counter or in hot water aren’t safe ways to defrost because they can raise the temperature of whatever you’re trying to thaw to a point that makes it easier for bacteria to grow. Does that help? I will definitely write a post about this in the future. Let me know if you need more info! 🙂
PumaRachel says
Thanks for the useful information. Need to add your blog to bookmarks
RSGallegos says
Thanks for reading and commenting!
see here says
I must say i appreciate you making the effort to share these details with us.
RSGallegos says
Thanks! And thanks for reading!