25 BANNED Mormon Cooking Tricks That Scientists Now Say Were GENIUS

📖 I finally wrote down what my mother never would — the whole of it, every method on this channel, in one place: https://bonniebowmanrecipes.com/ I'm Bonnie Bowman, eighty years old, and every recipe in this video came out of my mother's kitchen before it got called old-fashioned, unsafe, or backward by somebody with a degree. Twenty-five Mormon pioneer cooking tricks, ranked from twenty-five down to one, and every single one has since been confirmed by actual food science: sourdough fermentation, salt-rising bread, clabbered milk, root cellar storage, cast iron seasoning, cream separation, funeral potatoes, green tomato preserves, and the one tradition that ties the whole list together. These aren't recipes you'll find in a modern cookbook. This is Mormon pioneer food storage wisdom, LDS heritage cooking, and old-fashioned kitchen science passed down through generations of Utah and Idaho homesteading families, the kind of knowledge that used to move from a mother's hands to a daughter's hands and nowhere else. If you grew up watching someone can tomatoes, grind their own wheat, or keep a starter alive on the counter, you already know half of what's coming. If you didn't, by the end of this video you will. Comment where you're cooking from and tell me about your own family's recipe box. Who kept it, and which trick can you still not explain to anyone outside your own kitchen?