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Hi, I'm Pam Mehnert

As Outpost's general manager, Pam's work keeps her at the office, in meetings, or in front of her computer more than a simple 40 hours each week. However, her passion as a foodie has driven her to take on this challenge for the culinary experience of...
Pam Mehnert

52 Things I Learned In One Year - Part 1 of 3

A Year of Inconvenience
For one year, I'm making everything from scratch and forgoing convenience foods. Join me on my journey! By Pam Mehnert on June 28, 2011

Some people have mentioned to me that planning all of my cooking and baking must have been the hardest part about committing to a one-year project. I confess however, that it was actually the blogging that was most difficult. While I truly love to cook and bake and take on “never made before in my kitchen” kinda projects, prior to this I had never kept any kind of diary, especially not about my life in the kitchen. You see I’m not really the “journaling type” so accounting for the highlights or lowlights of each week and sharing it with friends and strangers, and stranger friends, was quite difficult for me at times. Putting it all out there to the world without knowing what kind of response I would get was rather intimidating.


SO… that brings me to write about what I learned over this past year. This comes in no particular order, mostly from the ramblings in my head, however it leaves me a little surprised at the impact this has had on me, as well as the lives of others I now know through this experience.


A Year Of Learning, Inconveniently

52 - Convenience foods are packed, I mean PACKED, with sodium. Start to cook it all from scratch and your taste buds will notice the difference in a few short months.


51 - When making pasta, make sure you locate your flour well in which you will add the eggs, AWAY from the edge of the table. Cautious as you may be with stirring it together, the egg will break the wall and you will have to keep it from running onto the floor.


50 - I love bread and nothing compares to bread fresh from the oven.


49 - You can bake bread with a crusty, artisan-like texture by adding moisture to the oven. Keep a spray bottle with filtered water on hand to mist the top of the loaf. When using a baking stone, set a cast iron pan in the oven when heating, and add 2-3 ice cubes to the pan to create steam as you slide the loaf on the stone.


48 - When making mozzarella cheese remember one thing: kneading and stretching curds hot out of the microwave are quite honestly like touching the sun.


47 - I really, really, really hate cooking beans from scratch. Really.


46 - Someone in your life (aka: Mom) will try to feed you salty snack foods at every opportunity when she knows you are seriously trying to avoid them.


45 - A good stock (chicken or beef) takes 3-5 hours of slow simmer to give it a rich flavor. And a little fresh thyme is the secret ingredient.


44 - No one should have to buy chicken stock from the grocery store. It’s so economical to make, you can freeze it in whatever portion you like, it thaws in the microwave in no time, and it makes your house smell great while you’re making it.


43 - The secret is in the sponge, or in the starter. All great bread begins with a sponge or starter.


42 - The freezer is your best friend. You need a full upright or chest freezer to take on this type of cooking, without a doubt.


41 - Cooking from scratch requires a commitment to a production day once a week, if you have a busy work schedule and plan on eating a variety of foods.


40 – There aren’t many reasons to buy salad dressing when you can make great dressing yourself. You control the fat, the flavor, the salt, and the quality of ingredients. And there are plenty of good recipes out there.


39 – Mustard is one of the easiest condiments to make.


38 – Some of the best “foodies” live in Milwaukee and they have a great passion for sharing recipes. Check out many of them listed in my links!


To Be Continued…


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