{"id":40571,"date":"2018-11-16T08:08:33","date_gmt":"2018-11-16T13:08:33","guid":{"rendered":"http:\/\/olduvai.ca\/?p=40571"},"modified":"2018-11-16T08:08:33","modified_gmt":"2018-11-16T13:08:33","slug":"the-lost-art-of-scratch-cooking","status":"publish","type":"post","link":"https:\/\/olduvai.ca\/?p=40571","title":{"rendered":"The Lost Art of Scratch Cooking"},"content":{"rendered":"

The Lost Art of Scratch Cooking<\/a><\/h3>\n
<\/div>\n

If you compare the meals served in many of the kitchens today to meals served 100+ years ago, there is one very big difference. \u00a0Nearly every meal served in North America has at least one dish that has come from a box, bag, or pouch.<\/p>\n

Take breakfast, for example. \u00a0Did you have toast? \u00a0If so, did you make the bread? \u00a0Cereal? \u00a0One of those little packs of Quaker oatmeal, all flavored up and just waiting for you to add water? \u00a0Did your breakfast originate in the freezer? \u00a0Frozen toaster versions of pancakes, waffles, and pastries abound in many kitchens.<\/p>\n

Several years ago, I did a \u201cScratch Challenge<\/a>\u201d during which everything we ate had to be made from scratch \u2013 no convenience ingredients allowed. \u00a0It wasn\u2019t until I did this that I realized that even in my fairly \u201cclean\u201d kitchen, there still remained a lot of processed items.<\/p>\n

If you do a quick survey of your own kitchen, you may be surprised at what you find. \u00a0I discovered that the best way to clean up my act was to focus on cooking only from scratch. \u00a0Now, my kitchen has only a few holdouts, most of which are there for food storage purposes.<\/p>\n

Some of the most common processed items that \u201csneak in\u201d are dairy and grain products:<\/p>\n