Cook Food Good

American Cooking and Technique for Beginners and Intermediates

Patina or Baking Soda?

Some people seem to think it’s necessary to force a patina on carbon knifes.  As always, “it depends.”  A few carbon alloys are very reactive.  But most can be scoured and stabilized with baking soda. In the old days we used to rub it on with a wine cork or a potato.  Now, a Scotch-Brite […]


Most American biscuit recipes fit within a fairly narrow range of proportions and ingredients, and the differences between recipes tend to be smaller than the differences imposed by technique. There are exceptions to this, of course. For instance, a dietary conscious friend makes biscuits with a little bit of vegetable oil, compared to the fairly […]