Syllabus – What we’ll cover on Cooking with Great-grandma
Appliances I – large
Gas vs Electric
Transitioning from microwave to stove
Hand tools
How/where to choose and shop for tools
Using knives/storage
Measuring spoons and cups, gadgets etc.
Appliances II – small
Mixers, blenders, food processors
Slow cookers, pressure cookers, sous vide
Microwave vs convection ovens
Variety appliances such as donut makers, pizza cookers, sandwich presses, and on and on
Planning/Shopping
Menus and shopping lists – how-to
Finding recipes & how to use them
Cooking
From scratch
Using convenience foods – canned, frozen, mixes
Ingredients – What they are and what to do with them
Meat
Veg & fruit
Dairy (milk, cheese eggs)
Baking flours – including gluten-free
Oils and fats
Sweeteners and flavorings
Herbs, seeds and spices
Chemical Additives
Baking powder
Baking soda
Vinegar
Cream of Tartar
Etcetera
Storage
Food before you cook it
Leftovers
Drying freezing and canning
What to throw out and when
Dishes, utensils and hand tools
Resources and references
To be determined, published as we go