tag:blogger.com,1999:blog-8750393598527843244.post7226076658811009195..comments2023-07-04T06:34:33.249-07:00Comments on Life Through The Cracks: Cooking Secrets - Frugal Living - Survival Homestead - Cooking at HomeRuth Trowbridgehttp://www.blogger.com/profile/02504906924681540699noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-8750393598527843244.post-4952633507408343602012-02-25T11:19:17.027-08:002012-02-25T11:19:17.027-08:00Really good comment I will check that book out, ho...Really good comment I will check that book out, hope others do too. PeaceRuth Trowbridgehttps://www.blogger.com/profile/02504906924681540699noreply@blogger.comtag:blogger.com,1999:blog-8750393598527843244.post-62409078009444228512012-02-20T07:41:20.203-08:002012-02-20T07:41:20.203-08:00I can only imagine the skill it took/takes to cook...I can only imagine the skill it took/takes to cook on a wood cook stove. Your hand would be the best temperature indicator by how hot it feels. My very favorite pan is my 12 inch cast iron skillet. The lid of my water canner fits perfectly when needed. My modern stove is duel fuel; it has an electric oven (better for baking bread) and a gas cook top. The oven can be used as as convection which uses less fuel for roasting and baking .. there is also a dough proofing setting (coming in handy during the cold winter months) and a dehydrating setting. If we lose power, I can still use the burners. The public schools (at least in the USA) did a great disservice to society be dropping home-ed (cooking/sewing) from its required classes. I'm reading "The White House Cookbook" from 1887 .. it is chocked full of kitchen clean up and sanitation info .. and is fun to read how such a famous kitchen prepared food without electric power. Thank you for sharing your expertise.Mrs. Machttps://www.blogger.com/profile/06644129213141875138noreply@blogger.com