![[Teri's Kitchen]](graphics/recipelogo-blue.gif)
|
TABLE of CONTENTS Sign the Click Here
|
|
COOKING TIPS
|
|
Find more tips and suggestions on the following pages:
Search for cooking tips or recipes by typing keywords or ingredients into the search box. |
BAKING TECHNIQUES
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.
The Effects of Sugar and Salt on Yeast: In my continuing effort to devise new bread recipes, I am reading and compiling more information, especially when one of my experiments fails. I learned about salt the hard way, when I was altering several different ingredients in a recipe and no matter what I did, the bread failed to rise when baking. After a little research, I discovered that 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, be certain to add something that enhances yeast growth or, if using a bread machine, try the rapid rise setting so that the yeast has less time for each rising. Sugar, on the other hand, enhances yeast growth, so it is also important. If you add too much, the yeast might, again, grow too fast. Eliminate it, and there might not be enough growth. It's all very scientific but, after observing my experiments, it certainly makes sense.
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 with a fork or spoon before measuring. This is especially useful for recipes you have made in the past that you think come out heavier than they should. I read that the the weight of one cup of flour straight from the bag can can be as much as 1 ounce heavier than it should be. That can make a difference in some recipes.
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.
Bread Machines: If you are like me, you have bulked at the thought of purchasing a bread machine. Well, after doing some research, I decided it was time to get one. Look for a good deal in stores and catalogs. The point is that they can be used just for dough making. There is so much less mess than with a mixer, processor or by hand. I will still make my favorite doughs that are too bulky for the bread machine by traditional methods, but that thing is great for everyday bread making. I might never buy another loaf of bread again.
Yeast: Did you know that your yeast will last longer than specified on those little packages from the grocery store if kept in the refrigerator and even longer in the freezer, up to a year? If you do a lot of baking, it is wise to purchase larger amounts and freeze. Place in a plastic container and mark the date of purchase.
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 doughs: My mother always made cookie doughs by hand, but I have 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 nuts on a cookie sheet in a low oven before using in baking. It adds extra flavor.
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, honey or corn syrup, lightly spray the measuring cup with cooking spray. The substance will pour out much easier.
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 The Best 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."
PREPARATION TECHNIQUES
Roasting Peppers: Roasted peppers are a wonderful thing and 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.
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 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. Whether you mix them into foods, or use them to coat foods, the texture is much lighter and they crisp better when fried. 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 Grilling Steaks for selection and grilling tips submitted by Fred Fenlon.
Whipping Egg Whites vs. 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: 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: When working with a large cut of meat that you want to butterfly, lay the piece fat side down. Cut slits, from center to either end, just like the pages of a book, but not as thin, and not all the way through the meat. Thicker portions of the meat will need more slits. The idea is to make the bottom portion of the meat that holds together about the same thickness all the way around. If necessary, pound with a meat pounder to make it more even.
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. Since I do not have a coffee or spice grinder, I grind mine in my mini-processor.
Squeezing a Lemon: Microwave the whole lemon for about 10 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 slighlty frozen. Fresh meats can be placed in the freezer for about 30 minutes before cutting.
PRODUCT SELECTION
Coarse Salt: After years of hearing and reading that many of the chefs prefer coarse salt to "table" salt, I finally tried it. Of course, they were right. It flavors without the "saltiness" of the other salt. I now use coarse kosher salt for all my cooking (except baking) and even 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: This story is the same as the coarse salt. I had used freshly gound pepper (whole peppercorns in a peppermill) at the dinner table for years. Finally, I started to cook with it and it is remarkably more flavorful 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. They also have more flavor.
Unsalted Products: I might have mentioned that I watch a lot of cooking shows on TV. It has taught me so much. For example, those chefs always use unsalted butter. It took me a few years, but I decided it was worth, what was back then, the extra cost. Now it costs almost the same as salted butter. The point is, it is sweeter tasting in baking, another way to control salt content in cooking and a much better product because the manufacturers have to use the best quality ingredients in anything to which salt is not added since there is nothing to mask the flavor. This works the same with all products. I use unsalted canned tomatoes, vegetables when I need them, garlic or onion powder rather than salts, almost anything. Understand, I still like my potato chips salted, that's a different story because it is not being used as an ingredient in a recipe where I can add the amount of salt I like.
Fresh vs. Processed Cheeses: I am talking specifically about Parmesan or Romano, typical grating cheeses. I am sure you have heard it before, but use the fresh rather than packaged. The difference is undeniable. Yes, it costs more to purchase a wedge of good-quality Parmesan, but you will use much less because the flavor is so much more intense.
Parsley: When it's available, use Italian flatleaf parsley in your cooking. It has a better flavor than curly leaf, which is most appropriate as a garnish.
Written, designed, maintained and © Copyright by Teri R. Foster, webmaster. All rights reserved.