Your go-tos will depend on your favorite cuisines! Get your pantry set up with salt, pepper, and other favorite herbs and spices (some of my favorites that I use every week: garlic powder, onion powder, chili powder, cayenne, paprika, cumin, cinnamon, basil, parsley, oregano, and obviously, everything bagel seasoning). Spices! We want flavor, and herbs and spices have a lot of magical purposes on top of culinary uses.These are the essentials I think every kitchen witch should have in their home for cooking and magic making: You can do whatever you want if your instincts are telling you to try something else. However, you don’t have to be rigid with cooking (whereas baking is more of a science that can take practice). You can adjust it in the future from there. This is called mise en place, which is a term used in professional kitchens, French for “everything in its place.” Everything is ready and measured out before you start cooking.Ĭooking is an art, and as with any art you have freedom of expression, but if you’re new to cooking I do recommend following the recipe as it’s written at least for the first time you do it, so you know what it’s supposed to taste like. This ensures everything’s ready to go when it’s needed. When you’re ready to get started, get all your ingredients ready first. “1 cup chopped almonds” means you chop the almonds first and then measure it out to 1 cup. So “1 cup almonds, COMMA, chopped” means you measure 1 cup of almonds, then chop. When there’s a comma before the instruction, you measure first, then do the instruction. Respect the comma!įor example, there is a difference between “1 cup almonds COMMA chopped” and “1 cup chopped almonds.” Ingredients are typically listed in the order that you’ll need them, and will be specific about what you should do with them. You don’t want any surprises in the middle of cooking, so read the recipe all the way through so you know what to prepare for, how much time you’ll need, and how to prep the ingredients.Īlways read the ingredients list properly, too. Also, there may be hidden ingredients (like water, which sometimes isn’t listed), or there may be instructions for separating ingredients (like using egg whites for one part of the recipe and the yolk for another). You don’t want to be in the middle of a recipe where it’s like, “work quickly,” but you haven’t even chopped the garlic yet. You might think you’ve got this down, but maybe you feel like a total novice in the kitchen and never know why your recipes don’t turn out right.Īlways read the recipe all the way through before you start cooking! The transcript for this blog post has been edited for length and clarity. Love what you hear? Please share with your friends and leave a review on Apple Podcasts so more amazing lunar feminists like you can find my show! If you enjoyed the audio version, be sure to follow The Lunar Body podcast on Apple, Spotify, or wherever you listen to your podcasts. Blackthorn’s Botanical Brews by Amy Blackthorn. The Good Witch’s Guideby Shawn Robbins & Charity Bedell.Wicca in the Kitchen by Scott Cunningham.The Book of Kitchen Witchery by Cerridwen Greenleaf.The Vegetarian Flavor Bibleby Karen Page.How to Cook Everything+ How to Cook Everything: The Basics by Mark Bittman.different ways you can infuse your energy and intentions into your meals.Making magic out of your meals, and incorporating food into your rituals. This is choosing food for its magical or energetic properties. It’s about being present and empowered with your food choices.īut there is another type of way that we can eat intentionally, and that’s with kitchen witchery. I talk a lot about eating intentionally - thinking about how you want to feel and choosing foods that align with that goal. If you’re wondering whether or not you can be a kitchen witch, there’s no initiation, there’s no gatekeeper, no certification or exam.
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