A Tale of FIFO

I’ve written here on the FIFO principle before; standing for First In, First Out, it’s a core concept to adopt in any kitchen. FIFO is critical to food safety, and the best way to reduce waste in your kitchen.

This weekend, I was cooking at my Sister’s, when… Well, I’ll just let her tell the story – Check it out here.

A tart, sort of...

It looked good though, didn’t it?

Author: urbanmonique

I cook, write, throw flies, and play music in the Great Pacific Northwet.

2 thoughts on “A Tale of FIFO”

  1. Even if you have a full set of various “flours” from things that are not wheat, gluten-free baking – ending up with something great in texture and taste – is almost uncharted territory. Some of what wheat (and especially the taffy-like gluten) does to baked goods cannot be duplicated without wheat. I know I’m preaching to the choir, and that the tapioca substitute was a case of mistaken identity, not a failed gluten-free attempt.

    Hey, your sister’s a good writer too!

    1. Yeppers, that’s what Annzie and we’re discussing, in fact. And speaking of Annie, yes she is a fab writer – Google Ann Lovejoy and you’ll see the depth and breadth of her work.

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