Old-School Ingredients Used for cooking no longer  

Things that captivated chefs yesterday may not fascinate them tomorrow. Things change frequently at that pace.  

Naturally, changing tastes eventually overwhelm even the most tried-and-true flavors or kitchen mainstays.  

They taste great with coffee or after dinner. When you bring them to a party, everyone will want your secret.  

Like save and Share 

Cornstarch and other thickeners have replaced arrowroot powder in sauces and desserts.  

Using arrowroot powder instead of flours helps you stick to Paleo.Lard just sounds bad and makes me frown.  

Before vegetable oils, lard was a popular frying and baking fat. It gave pastries great flavor and flakiness.  

Aspic, a jelly created by boiling meat, fish, or vegetables, was popular with the elderly. Food was typically encased in it.  

Check For More Stories