Products & Recipes

Chef Watsons Cooking Tips

Steve WatsonBaking with Farmers/Spyglass Butter

Flavor is paramount to bakers, and butter delivers sumptuous flavor better than any other fat. Butter enriches baked goods by contributing tenderness and moistness, and is responsible for the flakiness in biscuits, pie crusts, and puff pastry.

Pie Pastry Scraps

Butter pie pastry scraps: sprinkle with cinnamon and sugar, and bake like cookies.

Baking with Milk

Milk is used in many baking recipes, including custards, cookies, cakes and breads. Milk encourages the browning reactions characteristic of baked goods like pastry crusts, cookies and biscuits. Milk contributes to the keeping quality of bread and gives it a soft crust.

Cutting Boards

To remove the smell from cutting boards rub it with a sliced lemon or lime

Utensils

Choose sturdy utensils of decent quality. Better ones will last a lifetime.

Remove lime deposits from tea kettle

Fill it with equal parts of vinegar and water. Bring to a boil and allow to stand overnight.

Roast Garlic

To roast garlic, sprinkle the bulb with a little olive oil and white wine, salt and pepper, wrap it in tin foil and roast in a 350 degree oven for approximately one hour.

Herbs

Do not use dried herbs in the same quantity as fresh. In most cases, use 1/3 of the amount in dried as is called for fresh.

Sauces

Never heat pesto sauce - the basil will turn black and taste bitter

Barbecues and Picnics

Try to plan just the right amount of foods to take. That way, you won't have to worry about the storage or safety of leftovers.