Kathy Maister's Start Cooking

How To Make French Toast

print recipe card posted in Breakfast and Brunch, Vegetarian by Kathy Maister
Difficulty:

French toast is one of those “Happy Foods” that bring a smile to everyone’s face. It’s that perfect weekend breakfast food that just makes you feel like you’re celebrating.

You probably have the basic ingredients — eggs, milk, sugar, butter, and bread – sitting in your kitchen right now. Add maple syrup and vanilla extract to your next shopping list and you’ll be ready to make French toast. (All sorts of different flavored extracts can be found near the spices/baking ingredients at the grocery store.)

Plain white bread is traditional, but you can also try using a braided bread (challah), croissants, whole-wheat and rye bread for French toast.

(For a quick review on measuring, check out my video on How to Measure Food)

The following ingredients are needed to make French toast:

2/3 cup of whole milk

4 large eggs

2 Tablespoons of sugar

1 teaspoon of vanilla

¼ teaspoon of salt

Using a shallow bowl whisk them together (or blend together with a fork).

The egg mixture should look like this before you start dunking the bread.

Dunk each slice of bread into the egg mixture just before you add the bread to the fry pan.

Make sure both sides are fully covered.

This step could take a little practice. Leave it too long and the bread disintegrates; not long enough, the bread doesn’t get coated.

Melt 1 1/2 Tablespoons of butter in a fry pan over medium heat. Add however many slices of bread fit in the pan without squishing everything together.

Cook the bread until it is golden brown and then flip it, preferably with a spatula. Let the other side cook until golden brown as well.

Serve it immediately with a dusting of powdered sugar or maple syrup.

Enjoy!

***

P.S. I often get asked questions about the “Shelf Life” of foods. The USDA, a trusted source, offers some guidelines:

This general link to Safe Food Handling Fact Sheet from the USDA will lead you to several charts on food preservation including:

Food Storage

Home Canning

Food Shelf Life

Also,
Food Product Dating
which includes things like

A “Sell-By” date tells the store how long to display the product for sale. You should buy the product before the date expires.

A “Best if Used By (or Before)” date is recommended for best flavor or quality. It is not a purchase or safety date.

A “Use-By” date is the last date recommended for the use of the product while at peak quality. The date has been determined by the manufacturer of the product.

Lastly, when in doubt, throw it out!

Cheers,

Kathy

If you are new to startcooking, or are a regular visitor here, please consider subscribing for free.

Washing Knives

posted in Knives by Kathy Maister

I wash my large knives by hand, with a soapy sponge.

imgp4333_305

Always keep the blade pointed away from you.

I do not recommend putting large knives in the dishwasher.   Small paring knives, with the point down, are fine in the dishwasher, as long as they don’t have a wooden handle. (Wooden handles and dishwashers don’t mix.)

Large knives in the dishwasher are an accident waiting to happen. They could nick or chip dishes and glassware as well as the dishwashing rack itself. (Once the dishwasher rack gets nicked it may well start to rust. Those racks are REALLY expensive to replace.)

If you wash your dishes in a dishpan of soapy water DO NOT toss the dirty knives in as well! Having to retrieve those knives without being able to see where you’re groping is a really scary thought!

Dry off knives with a soft dish towel or paper towel. Remember – with the blade always pointed away from you.

imgp4343_305

Be sure to check out my video on Three Good Knives!

If you are new to startcooking, or are a regular visitor here, please consider subscribing for free.

Lasagna with Meat Sauce

print recipe card posted in Main Dishes by Kathy Maister
Difficulty:

When making Lasagna with meat sauce you can add cooked ground beef or cooked ground Italian sausage or cooked turkey-sausage to the sauce for a great tasting lasagna.

To make Lasagna with Meat Sauce, start by reviewing my Spinach Lasagna video below:

Skip adding the spinach!

You could leave it in but there are there are a lot of strong flavors competing with one another!

Mix together the cooked meat with the jar of spaghetti sauce and start assembling your lasagna – just like in the video!

Remember the meat must get cooked completely and the fat drained off before adding it to the sauce.

You can make your sauce from scratch by using my Pasta Sauce with Turkey Italian Sausage (shown below) and use it in place of the store bought jar of spaghetti sauce.

When you are assembling your lasagna, the layering of all the ingredients can get confusing.

Just remember to start with about ¾ cup of sauce on the bottom of the pan. Then the order is:

  1. Pasta, sauce, cheeses
  2. Pasta, sauce, cheeses and
  3. Pasta, sauce, cheeses!

Enjoy!

If you are new to startcooking, or are a regular visitor here, please consider subscribing for free.