Cooking Tips : BAKING POWDER


In double acting baking powder, carbon dioxide is produced when moisture is added, and again when it is heated.

Using too much baking powder will produce a product with a coarse grain, and broken cell walls in the ‘air’ bubbles, which will cause the product to eventually fall. When you use too little, the product will not rise enough and will be heavy.

Baking powders lose strength over time. They should be kept tightly covered, moisture will cause them to deteriorate faster.

If you increase the eggs in a recipe, decrease the baking powder by 1/2 teaspoon for each extra egg added, and vice versa.

Cooking - Cookware information Posted by : Blueshoots.com

Orignal Source : http://www.foodreference.com/

Uses for Salt: Cooking Tips


Fish and seafood : Freshen up the fish just brought home from the market by returning it to its natural environment for a short time. Add 1 tablespoon of sea salt to 2 quarts of cold water, then add a lot of ice cubes. Soak the fish in this saltwater for about 15 minutes, then remove it and dry it off before preparing as desired.

To get a good grip on a fish while trying to skin it for cooking, sprinkle your hands with a little salt.

Dairy products : Add a pinch of salt to any plain or mild-flavored yogurt to give it some extra zing.

Fruits and vegetables : To poach asparagus, add salt to the water and simmer exactly 5 minutes. The stalks should all be pointing in the same direction. (Some culinary experts insist the asparagus should sit upright in the boiling pot.)

The unusable portions of broccoli stalks can be served as a snack. Cut the stalks into 1-inch-thick slices, then stir-fry them with salt. They will be ready to serve.

After cutting hot chili peppers, be sure to scrub your hands and nails with soapy water, then soak them in saltwater and rinse. This will prevent the stinging chili oil from getting in your eyes.

Salt can help remove the gritty dirt that comes with some fresh vegetables. When washing arugula, leeks, or spinach, you should trim them first, then place them in a bowl of lukewarm water. Add a tablespoon of kosher salt, gently shake the bowl so the water swishes around a little, and let the vegetables soak for 20 to 30 minutes. Transfer the vegetables to a colander then rinse them thoroughly with water.

Meat : Salt will force juices out of the meat and prevent it from browning. Wait to salt the meat until midway through the cooking process, then salt it lightly. Another option is to wait until cooking is complete, then salt the meat to taste.

Pasta : Adding salt to cooking water is a good idea, but wait until the water boils then add 2 tablespoons of salt for each pound of pasta. If you salt the water prior to boiling, it will take longer to boil.

Seasoning : Sprinkle peeled garlic cloves with a little coarse salt before attempting to chop them. The salt will absorb the garlic's juice and then dissolve, which will help spread the garlic flavor further.

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Orignal Source : http://home.howstuffworks.com/

Alcohol in Cooking

Contrary to what most people believe, and that includes most professionals, when using beer, wine or other alcoholic beverages in recipes, a lot of alcohol is left after cooking.


Alcohol remaining after preparation:

100% Immediate consumption
70% Overnight storage
85% Boiling liquid, remove from heat
75% flamed

Alcohol remaining: baked or simmered:

40% 15 min.
35% 30 min.
25% 1 hour
20% 1.5 hour
10% 2 hours
5% 2.5 hours

Substitutions for Alcoholic Beverages in Recipes
Choose the substitute considering the sweetness of the dish

White Wine substitutes in recipes

Apple juice or carrot juice.
Vegetable stock or Chicken stock straight or with a little white wine vinegar
1/2 cup rice vinegar and 1 tablespoon white grape juice.

Red Wine substitutes in recipes

1/2 cup of grape juice with 2 teaspoons of red wine vinegar.
1/2 cup water and 2 teaspoons of balsamic vinegar.
Beef stock or chicken stock straight or with a little red wine vinegar.

Champagne substitutes in recipes
Ginger ale, sparkling grape juice.

Brandy substitutes in recipes
Apple juice, peach juice, white grape juice, pear juice.

Marsala substitutes in recipies
Orange, peach or pear juice.

Orange Liqueur substitutes in recipes
Frozen orange juice concentrate.

Beer substitutes in recipes
Chicken broth, beef broth, ginger ale.

Cooking - Cookware information Posted by : Blueshoots.com

Orignal Source : http://www.foodreference.com/

Calculating Amounts for Canning

Here are some general guidelines for the amount of fresh produce you'll need for each quart jar when canning...

Apples: 2-1/2 to 3 Pounds
Apricots: 1-1/2 to 2-1/2 Pounds
Asparagus: 2-1/2 to 4-1/2 Pounds
Beans: 1-1/2 to 2-1/2 Pounds
Beets: 3 Pounds
Berries: 1-1/2 to 2-1/2 Pounds
Carrots: 1 Pound
Cherries: 2 to 3 Pounds
Corn: 4 to 5 Pounds
Nectarines: 2 to 3 Pounds
Peaches: 2 to 3 Pounds
Pears: 2 to 3 Pounds
Plums: 1-1/2 to 2-1/2 Pounds
Rhubarb: 1 to 2 Pounds
Tomatoes: 2-1/2 to 3-1/2 Pounds

Cooking - Cookware information Posted by : Blueshoots.com

Orignal Source :http://cooking.lifetips.com/

PEPPERS (CHILI PEPPERS)

The seeds are NOT the hottest part of peppers. It is at the point where the seed is attached to the white membrane inside the pepper that the highest concentration of capsaicin (the compound giving peppers their pungent flavor) is found.

AVAILABILITY, SELECTION, AND STORAGE --- Chili peppers are available year round and in the United States they are grown in California, New Mexico and Texas. When selecting chilies, look for firm, glossy chilies with taut, unwrinkled skin and fresh green stems. Dried hot peppers should be glossy yet unbroken.

Chilies should be stored unwashed and wrapped in paper towels in the refrigerator for up to three weeks. Dried chilies should be stored in airtight containers at room temperature for a maximum of four months. To keep dried chilies for more than four months, store them in the refrigerator.

PREPARATION --- It is very important not to touch your nose, eyes or mouth after handling or eating hot peppers. If you do, flush with water immediately. The capsaicin in the peppers can be extremely painful to your eyes and can even burn or irritate your skin (especially if you have cuts on your hands). If possible, wear thin rubber gloves while preparing chili peppers. Wash hands thoroughly with soap and water when done working with chilies. If the bite is too strong when you eat a chili, chew on bread or another starchy food; water only makes the bite worse as it spreads it.

To decrease the heat intensity of chilies, wash them, cut them open and remove the seeds and veins. Also, soaking cut up chilies in salt water for at least an hour will help cool them off. To add a mild pepper flavor to your dish, poke holes in the chili of your choice with a toothpick (or cut slits in it) and add it to a food that is already cooking. When cooking is complete, remove the chili from the dish.

Chilies can also be roasted whole over a gas stove, broiler, or on a grill. Use a cooking fork to hold each pepper over flame. Turn frequently until the chili’s skin is blackened. After cooking is complete, place chilies in a paper or plastic bag for 15 minutes. Scrape off skin, cut off stem and pull out core. Scrape any remaining seeds.

PREPARING DRIED HOT PEPPERS --- Use a damp cloth to wipe peppers. Grind chilies in a food processor for use as chili powder. To soften their texture and make their flavor more mild, soak chili peppers in water prior to using.

Cooking - Cookware information Posted by : Blueshoots.com

Wine for your dinner


Ask for suggestions from the staff at your local wine shop or supermarket. They'll be more than happy to help with options to match your menu.

When you find something that appeals to you, make a note of it. Then try another wine from the same maker.

Make sure your glassware is clean and soap free. Even the smallest amount of residue or smell can detract from the flavors of a wine.

Cooking - Cookware information Posted by : Blueshoots.com

Guidelines for making your cookware cleanup easier

You've just finished a delicious, filling meal. Good food, good company -- what more could you ask for? How about someone to clean up all those dirty pots and pans?

This article can't provide the "someone," but it does offer some great tips and guidelines for making your cookware cleanup easier.

Before we delve into each specific surface, here are some great tips for general cleaning of cookware.

Basic care for all cookware starts with reading the manufacturer's care instructions.


Wash all pots and pans thoroughly inside and out soon after use.


If baked-on food requires washing the pan in soapsuds, dry it thoroughly after washing over a warm burner and rub vegetable oil into the pan with a paper towel.


Prevent heat stains on the outside of pans by keeping gas flames low so that they cannot lick up the side of the pot.


Do not subject cookware to sudden temperature changes; allow all cookware to cool before washing or soaking.
Aluminum cookware has the added problem of becoming discolored. Let's find out more.

Cooking - Cookware information Posted by : Blueshoots.com