Cake flour substitution: Use 3/4 cup plus 2 tablespoons all-purpose flour as a substitution for 1 cup cake flour. If the recipe calls for 2 cups cake flour, use 1-3/4 cups all-purpose flour. Use that as a basis for other amounts.
Presifted flour: Most flours are presifted. However, during packaging, shipping and storage the grains get packed down. If a recipe calls for flour that does not need to be sifted, it is a good idea to lightly fluff the flour, gently spoon it into a measuring cup, and then level with a straight edge without pressing down.
Slicing cake horizontally: Some recipes call for cake layers to be sliced horizontally before assembly. It is not an easy task to cut them evenly. The best way is to use a large serrated knife. Cut into the layer partially, then rotate the cake while gently sawing with the knife until you have made a cut through the entire perimeter. Then it is much easier to hold the cake in place and cut through the center to the other side. Some people suggest using dental floss. I guess that would depend on the texture of the cake.
Yeast: Yeast will last longer than specified on those little packages if kept in the refrigerator, and even longer in the freezer. That's a good thing for those who do not use it often. If you do a lot of baking, it is wise to purchase larger amounts and freeze in a plastic container marked with the date of purchase.
The effects of sugar and salt on yeast: Salt is a yeast inhibitor, meaning it slows down the growth of the yeast. That is necessary during the initial risings so that there is enough energy left to rise just before and during baking. So, if you want to reduce the salt in a recipe, use a little less yeast and be certain to add something that enhances yeast growth, such as wheat gluten and lessen the time on the first rise. Sugar, including products like honey, enhances yeast growth. If you add too much, the yeast might, again, grow too fast. Eliminate it, and there might not be enough growth.
Some tips for baking cakes: First, unless otherwise specified, all ingredients should be room temperature and, when alternating wet and dry ingredients, end with dry. If the size of the egg is not specified, use large. Unsalted butter is far superior in taste and in quality. And, keep in mind that oven temperatures vary. Check for doneness before the total baking time indicated in the recipe to ensure that the cake does not dry out.
Tips for mixing cookie dough: My mother always made cookie dough by hand, so that's what I did. I have since learned that using my standup mixer makes the work easier. However, an otherwise delicious batch can be ruined if over-mixed (been there...done that). Also, softened butter must never be too soft. That's the same as over-mixing (been there...done that, too).
Toasting nuts: Toast raw nuts on a cookie sheet in a 350° F oven for about 10 minutes before eating or using in baking. It brings out the natural flavor. Just be careful because they will burn quickly.
Making muffins: Use an ice cream scoop to fill muffin cups with batter. We have an antique scoop that belonged to my grandmother and have purchased several new ones of various sizes for smaller muffins, drop cookies, meatballs, etc. Make sure the scoop has a device that scrapes the bottom of the scoop to remove the batter.
Sticky measurements: When measuring sticky products such as molasses or honey, lightly spray the measuring cup with cooking spray. The substance will pour out easily.
Preparing cake pans: This tip comes from Jeannie Munger. Jeannie writes: "Grease and flour your cake pans and put them in the freezer for 20 minutes before you are ready to pour the batter in and bake. I usually prepare the pans, put them in the freezer and take them out when I have assembled the cake batter. Your cakes will pop right out every time!"
Oil and butter substitute: This tip comes from Sue. Sue writes: "I would like to tell you about a product that I use quite often to cut down the fat count in my Apple Cake recipe from 25 grams a slice to 5 grams of fat per slice and does not change the taste of the cake. The product is called Lighter Bake. It is a butter and oil replacement made by Sunsweet. I use a cup of this with only 1/2 cup of oil. I also found a liquid no fat substitute. It is great for making pie crust. You only need 1/3 of the shortening and then you use this liquid. You will find it in the grocery stores right beside the Lighter Bake."
Roasting peppers: Roasted peppers are easy to make. Wash the peppers but leave them whole. They may be rubbed with olive oil, but it is not necessary. Place them on a very hot grill, in a grill pan or under the broiler and grill until charred on all sides. Place the hot peppers in a closed plastic bag or under a towel. Let them 'sweat' until tender and cool enough to handle. Remove the skin; it will come off very easily with your fingers. Cut open the peppers, remove the stem, core and seeds. Slice as needed. For a quicker version, halve the peppers vertically, remove the stem, core and seeds, and roast skin side up. Sweat and slice as before.
Roasting garlic: Many recipes call for roasted garlic because it has a more subtle and sweeter flavor than raw garlic. To roast, start with 1 whole head. Cut off the top so that the cloves are exposed. Place on a piece of foil and drizzle with some olive oil. Close tightly and roast in a 350° F oven for about 50 minutes, or until the cloves are soft and golden. When cool enough to handle, squeeze the head. The soft garlic will come right out of the peels.
Homemade breadcrumbs: More than likely, you already know how to make fresh breadcrumbs when they are needed in a recipe. You simply take some bread and grind it in the processor until the desired texture. If you take it one step further, you can make your own dry breadcrumbs which, believe me, are so much better than store-bought. Take finely processed fresh breadcrumbs and spread them on a baking sheet. Place in a 350° oven, turning occasionally, until lightly toasted, about 10 minutes. To make life easy, I take leftover bread, make some fresh and dried crumbs, then freeze them in bags for future use.
Grilling steaks: See Tips for Grilling Steaks submitted by Fred Fenlon.
Whipping egg whites or cream: Egg whites should always be at room temperature before whipping. Be certain there is no yolk in the whites and that the bowl and beaters are perfectly clean. Cream, on the other hand, should be well-chilled. For the largest volume, chill the bowl and beaters before whipping.
Thickening: Sprinkle instant mashed potato flakes into soups and gravies to thicken. It doesn't take much. Stir thoroughly and add more as needed.
Cutting slits in vegetables: When a recipe calls for cutting slits in vegetables such as potatoes, place the vegetable on a spoon large enough to hold the whole item. When you slice, the sloped edges of the spoon will prevent the knife from cutting all the way to the bottom and the vegetable will remain intact.
To butterfly meat or poultry: When working with a large cut of meat that you want to butterfly, lay the piece fat or skin side down. Cut through the long side towards the center, but not all the way through, so it opens like a book. Thicker portions of the meat can be thinned out by making additional slits. If necessary, pound with a meat pounder to make it more even or the thickness called for in a recipe.
Dried mushrooms as flavor enhancers: This great tip comes from Steve's Place.
"To add depth to soups, sauces, and gravies, get some dried mushrooms, and run them through a coffee mill (I use mine to grind spices) and add a tablespoon or so to that beef stroganoff you've been meaning to cook." On a personal note, I always keep 'just in case I need them' fresh mushrooms and store them in a paper bag in the refrigerator. That way, if I don't get around to using them, they dry in the bag instead of spoiling and can be used for other recipes as Steve suggests.
Squeezing a lemon: Microwave the whole lemon for 15 to 20 seconds. That helps release the juices.
Cutting raw meats: When recipes call for meats or poultry to be sliced or cubed, it is easier to cut when the meat is slightly frozen. Fresh meats can be placed in the freezer for about 30 minutes before cutting.
Coarse salt: Coarse salt flavors without the 'saltiness' of the other salt. I use it for all my cooking (except baking) and for those occasional sprinkles at the table. Beware, you must use less than the other. It takes a while to get used to the adjustment.
Freshly ground pepper: Purchase a peppermill and whole peppercorns for cooking and at the dinner table. Because it is fresher, it has more flavor than finely ground pepper in a can.
Lettuce: Did you know that iceberg lettuce has very little nutritional value? Try using Romaine or some of the dark green leaf lettuces, such as spinach and arugula. They also have more flavor.
Unsalted packaged products: Products that are unsalted tend to be fresher tasting and of higher quality than their salted counterparts. They also allow you to control the amount of salt you prefer in a finished product.
Fresh versus processed cheeses: I am talking specifically about cheeses like Parmesan or Romano, typical grating cheeses. Please use the fresh rather than packaged. The difference is undeniable. It costs more to purchase a wedge of good-quality Parmesan, specifically Parmigiano-Reggiano, but you will use much less because the flavor is more intense.
Parsley: When it is available, use Italian flat leaf parsley in your cooking. It has a better flavor than curly leaf, which is most appropriate as a garnish. However, if all I have is curly, I use it.
Tomato paste - I prefer to use a no-salt variety of tomato paste that comes in a can, rather than the tube paste. However, most recipes only call for one or two tablespoons. To store the leftover paste, I wrap individual tablespoonfuls in waxed paper, then place them all in a freezer bag and freeze until I need them. They defrost very quickly, making it easy to remove the paper.
Bananas - If you buy bananas more than several days ahead of use, they usually get too ripe. One solution I have found is to refrigerate the bananas when they are a little less ripe than you prefer. That slows down the ripening process. The peels might look awful because they darken quickly, but the banana is fine. If you prefer to eat a room temperature banana, take it out of the refrigerator about one hour before use. As for any bananas that become too ripe, freeze them for use in baking. They can be frozen in the peel. After defrosting, cut off a small piece of the blossom end. Squeeze the banana out through the hole and you have instant mashed bananas. Sue Lane adds these tips about bananas: "When I buy bananas, I pick and choose single bananas from various bunches. That way I get them in a variety of ripeness. And keep them away from the apples. Apples give off a gas that ripens them."
Fresh versus dry herbs: Whenever possible, I use fresh herbs because I love them and grow them in the summer. But they are not always available, and not always necessary. For example, long cooked foods actually pick up as much flavor from dried herbs. So, I usually only add fresh during the last stages of cooking to give a burst of freshness. Remember, when substituting dry herbs for fresh in a recipe, use about one-third of the amount indicated, because the flavor in the dried herbs is concentrated in the drying process (you can always taste later and add more before presentation). However, if your dried herbs have been on the shelf for a long time, you will probably need more because, although they do not spoil, they lose flavor with age. Also, rub those dried herbs between the palms of your hands before using to release more of the flavor.
Basil: If you grow your own basil, you can extend the season after the weather turns cold by cutting some stems and placing them in water on a partially sunny windowsill. They will grow roots and yield basil leaves for several months. The same can be done with hydroponically grown 'living' basil purchased at the store.
White sauce - If you love those recipes that use condensed cream soups, but would prefer not to have the sodium, preservatives or other 'mystery' ingredients, check out the Bechamel Sauce (French White Sauce) recipe. You can omit the nutmeg and add other seasonings. You can substitute broth or wine for some of the milk. For a cream of mushroom soup substitution, add some finely chopped, sautéed mushrooms and mushroom or beef broth. Preparation will take a little more time, but is well worth it.
Preparing fresh clams or mussels: There are several things you should be aware of when preparing clams or mussels. I learned some of it the hard way. When you purchase them, they are, or should be, alive. You can keep them alive in the refrigerator for several days. Some packages will be dated. It is very important that they can breathe so do not place them in air-tight plastic bags. (I made that mistake.) Before using, make certain they are still alive. If the shell is opened slightly, tap on it and it should close at least partially. Give it a little time as some move very slowly. If it doesn't move at all, discard it. Many clams and mussels are now farm-raised and do not require purging to release sand. If desired, rinse them with cold water. Do not soak in water or they might die. (I made that mistake, too.) Those from natural environments might be sandy and the best way to get rid of that is by soaking them briefly in salted water. However, I just scrub the outside under running water and they are never sandy inside. An additional step required for mussels is removing the beard. Farm-raised mussels usually don't have a beard. After cooking, discard any clams or mussels that do not open.
Boneless chicken breasts: This tip comes from Beth Granger from Tallahassee, Florida. She writes: "When you buy the boneless, skinless chicken breasts give them back to the butcher and ask him to cube them, just like cubed steak. It saves time, both with cooking and pounding out the chicken. I have
done this and it works out great!"
Caramelized onions: Onions can be caramelized very quickly over medium-high heat or slowly over a medium-low burner. Either way, add a little oil or butter to the pan, then the onions. Some cooks add a pinch of sugar, but I do not think it is necessary. Cook, stirring often, until well-browned, adding a little moisture or cover the pan if needed to keep from burning.
Garlic: I just could not cook without garlic. I love it. And it is so good for us. Here are a few things worth knowing. To peel garlic easily, you have several choices. One is to place a large chef's knife blade sideways on top of the clove and then whack as hard as you can. Not only does the peel release but you have partially crushed the clove. That is what I do most often. Another is to microwave the cloves for about 20 seconds or until the peel is loose. Another method is to use the rubber tube product that can be purchased almost anywhere and is very inexpensive. You can put several cloves of similar size in there at one time, roll with the palm of your hand, and the peels are off. A good-quality garlic crusher will remove the peel, but only works if you want your garlic crushed. Crushers are great for some recipes, but I remove the peel first since I usually crush more than one clove.
Homemade stock: Make your own meat broths from leftover bones or meat purchased on sale at the grocer. If you want a richer stock, place the meat, bones and vegetables, usually onions, carrots and celery, in a high heat oven and brown well before placing in a stock pot. Then add water, vegetables and seasoning as desired. Cook; strain meat and vegetables. The broth can be used that way or continue to cook until well reduced. Strain off fat. Place broth in containers and freeze. Small amounts for sauces can be frozen in ice cube trays. Remove from the trays and place in freezer bags for future use. If well condensed, a little goes a long way.
Toasting rice: To add a nutty flavor to rice, toast the grains before cooking. Place in a fry pan over low heat. Toast until golden brown, stirring often and being very careful not to burn. Use as usual in your favorite rice dishes. The same process works for other types of grains.
Easy dumplings: This tip comes from Ruth Maddox, Duncan, Oklahoma. Ruth writes: "In a hurry? Buy flour tortillas. Cut in desired size and shape, and add to boiling meat stock, a few at a time so they do not stick together. Delicious!"
Easy onion-flavored croutons: This suggestion for making croutons to use with a Caesar salad was submitted by Jeanne Poff. She writes: "Cut onion bagels into crouton-sized squares, sprinkle with a bit of olive oil or olive oil spray and garlic powder, if you like. Bake at about 375° until toasted to your liking, about 15-20 minutes, stirring once or twice during baking cycle. These keep in an airtight container for several weeks."
Homemade whipped cream: Here is a tip for storing whipped cream when made several hours ahead of serving or when some is leftover. Place it in a strainer or round sifter that sets on top of a bowl. Cover the top with plastic wrap. As the cream weeps, the liquid will go through the strainer into the bowl and will not deflate the cream. Adding powdered sugar (about 3 tablespoons per 1 cup heavy cream) to the cream helps stabilize the final product. Unflavored gelatin can also be used by mixing together 1 tablespoon cold water and 1 teaspoon gelatin in a 1-cup glass measuring cup. Let stand for 2 minutes. Place measuring cup in boiling water. Cook and stir 1 minute or until gelatin is completely dissolved. Add gradually to 1 cup of heavy cream while beating.
Shrimp peels: When a recipe calls for shrimp to be peeled before cooking, save the shells. Boil in water for about 20 minutes. Strain and cool; place the broth in a freezer container and use the next time you make fish soup, chowder or sauce. The same can be done with leftover lobster shells or fish bones.
Mascarpone cheese: If you are making a recipe that calls for this Italian staple and you can't find it, here is the substitution - mix together 3/4 pound softened cream cheese, 6 tablespoons whipping cream and 1/4 cup sour cream. It works.
Potato and pasta salads: When making any potato or pasta salad, add the other ingredients while the potatoes or pasta are still warm. That way they will absorb the flavors. The exceptions are mayonnaise, sour cream or other dairy products that might melt or curdle. Add them after the potatoes or pasta have cooled slightly.
Homemade brown sugar: If you plan to make a recipe and suddenly discover that you are out of brown sugar, you can easily make your own, assuming you have regular granulated sugar and molasses in the pantry. For dark brown sugar, place 1 cup of granulated sugar in a processor and add 1/4 cup molasses. Pulse until the molasses is thoroughly mixed into the sugar, scraping down the sides of the bowl as needed. For light brown sugar, cut the amount of molasses to 2 tablespoons. Either recipe may be made in any amount. Extra will keep in an airtight container for up to one month.
Aloe plants: What does a plant have to do with safety? Well, face it, if you cook a lot you will get burned occasionally. Like when you take that hot pan out of the oven, place it on a burner to make a sauce and grab the handle with a bare hand, forgetting it's hot. Been there! Or when there are so many things in the oven and your arm touches a hot casserole when checking another. Done that! The aloe plant is a well-known healing agent for minor burns. It grows easily indoors with indirect sunlight and little care. I started with one small plant that is now in two large pots and needs additional separating. To use, first place the burned area under cold running water. Then break off an aloe leaf and rub the open end on the burn. Rub more on as needed whenever the area starts burning. Eventually, the burning feeling will go away. This is also good for sunburn and fire ant bites. By the way, when you do take that hot pan out of the oven, keep a hot pad on the handle so you won't forget that it is hot.
Electric mixers: Always make certain your mixer is unplugged when inserting or taking out the beaters. Kathy Yost sent a story about how she was putting the beaters in with one hand and accidentally hit the 'on' switch with her other hand. Her index finger got caught between the two beaters when they started rotating. Lucky for Kathy, she thought quickly and pulled the plug. Her finger was so stuck she had to take the mixer with her to the phone to call for help. She was told that it would take 6 to 12 months for the finger to heal completely.
Raw meats: We are all aware of the risks of eating any raw meats. In the past, when making a meat loaf or meat balls out of ground beef, I would take a little taste of the mixture to check for seasonings before cooking. I still want to taste, but now I take that tiny piece, place in on a small dish and microwave until hot. An easy and safe way to make sure the seasonings are correct.
Freezing bread cubes and crumbs: Take pieces of old bread, cut them into cubes for croutons or process into crumbs. Place in freezer bags and freeze until the next time you need them. This will save some preparation time.
Precooked bacon: When you have extra time, fry a pound of bacon. Drain, cool and place in single layers on waxed paper; place in bag and freeze. When ready to use, take the number of slices needed and heat in the microwave. And don't forget to refrigerate some of the grease from frying for those recipes that call for bacon or ham fat.
Planned leftovers: There are lots of foods that lend themselves to versatile leftover techniques. Make the original recipe one day in larger amounts than needed. The next day, create a whole new recipe from the leftovers. For some ideas, see the Recipes for Leftovers page.
Use your grill: Whether it be indoors or outdoors, grilling saves cooking time and energy, is healthier than frying or many other methods, and usually involves less clean up. Meats and vegetables take on a whole new dimension of flavor. While grilling other entrées, depending on your grill, casseroles and even desserts can be baked outside. For grilling recipes, go to Grilling Recipes.
Extra garlic: If you use garlic often like I do, it is helpful to peel and mince more than you need. Place the extra in a small jar and cover with olive oil. It will keep in the refrigerator for 2 days. Not only do you have fresh ready-to-use garlic, but the garlic-flavored oil in the jar can be used for cooking, basting or on garlic bread.
Precooked meals: For those of you who have little time during the week to cook, but extra time on the weekends, plan several menus that the entrée can be cooked and frozen until needed. That way, all you will need to do is pop it in the oven and prepare the salad or side dish. And, if your family eats at different times, place the precooked meals in individual packs, like store-bought frozen dinners, label, freeze and everybody can take what they want when needed.
Weekend prep time tips: There are so many do-ahead activities that can be accomplished on a day when you have time. Let's say, for example, you are planning a menu that uses chopped vegetables. Most vegetables can be cleaned and chopped several days before use. Just be certain to place in good storage bags in your vegetable bin. If the recipe calls for cooked vegetables, parboil and freeze until needed. Want to make a soup - make it ahead and refrigerate. Most are better after the first cooking. Just use good judgment as to storage times of the item you are preparing.
Measuring pans: When measuring the size of pans, measure from the top, rim-to-rim. Sizes vary slightly. For example, a 10-inch pan might actually measure 9-3/4 inches or 10-1/4 inches.
Problems with coffee filters: Ruth Burbage claims that "the easiest way to separate that stubborn stack of coffee filters is to turn it inside out. That will automatically separate the individual filters". I use coffee filters occasionally for various purposes and Ruth's idea works every time.
No matter where I take my guests, it seems they like my kitchen best.
Pennsylvania Dutch Saying
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