Low and Slow Cooking: Whether it's stews, soups, or roasts, grandpa knew that cooking on a low heat for a longer period could enhance flavors and textures in a way that modern, faster cooking methods seldom match.
Using a Mortar and Pestle: Grinding spices and herbs by hand with a mortar and pestle releases natural oils and flavors that electric grinders can't replicate, making dishes more aromatic and flavorful.
Resting Meat: Allowing meat to rest after cooking and before cutting it lets the juices redistribute, ensuring the meat is moist and flavorful. This step is often skipped in a rush to serve.
Canning and Preserving: Before refrigeration was common, canning fruits and vegetables was a way to enjoy them year-round.
Bread Making: Making bread from scratch, with the slow rising of dough, creates flavors and textures that store-bought bread can't match. The process of kneading and waiting may be time-consuming, but it's deeply rewarding.
Using Cast Iron Cookware: Cooking with cast iron can improve with age if properly cared for, adding a unique flavor to dishes and offering superior heat retention and even cooking.
Cooking with Lard: Before the popularity of vegetable oils, lard was a common cooking fat. It adds depth and richness to dishes, from pie crusts to fried foods, that modern oils often lack.
Making Stock from Scratch: Using bones, vegetables, and herbs to make a homemade stock instead of using cubes or store-bought versions results in a richer, more nuanced base for soups and sauces.
Seasoning with Bacon Grease: Keeping a jar of bacon grease on hand for cooking was a common practice.
Hand-Churning Ice Cream: Making ice cream by hand, with fresh ingredients and a bit of elbow grease, results in a creamy and dense texture that many electric ice cream makers can't achieve, not to mention the nostalgic joy of the process.
01
02
03