Weight Vs.Volume Measurement - Joyofbaking.com *Demo Video* As you know, baking is about precision and accuracy and that's why I've always been an advocate of weight measurements. As you've probably noticed, all the recipes on joyofbaking.com give both volume and weight measurements. For example if a recipe calls for all purpose flour, it is written "1 cup (130 grams) all purpose flour". The reason I write recipes in this way is that depending on where you live you may use volume (cup) measurements or you may weigh (grams) your ingredients. I believe the reason home bakers in the United States haven't adopted weight measurements is because digital scales were once hard to find and if you could find one, they were expensive. Professionals seldom measure their ingredients by volume (cups). Weighing ingredients is about accuracy, but it's also makes things quicker and easier. <A HREF=" Lastly, you may wonder why I use 'grams' (metric) instead of 'ounces' when I live in the United States where metric is not used.
The Difference Between Baking Soda and Baking Powder Almost every cook has faced this scenario: you’re following a recipe that requires baking powder but you only have baking soda. What do you do? Can you substitute? Or this one: you haven’t baked for a while, you make a favorite biscuit and use baking powder, only to find that your biscuits bake up flat as hockey pucks. Baking soda and baking powder are both leaveners used in baking, but they are chemically different. When you mix a base (baking soda) with an acid (vinegar) you get a reaction (bubbles). So if you encounter a baking recipe that uses baking soda, often that recipe will have an acidic element as well, such as vinegar, lemon juice, buttermilk, or yogurt. Baking soda will create leavening on its own when it is heated (try pouring boiling water over baking soda in a sink to help unclog a drain, it will bubble up!) Baking powder is a mixture of baking soda and a dry acid, such as cream of tartar, and perhaps some corn starch to help keep the two separate and dry.
How to Dry or Dehydrate Fruit from Your Garden Dehydrating Fruit from the Garden How to Dry Fruit Learning how to dehydrate fruit (whether fresh from the garden, the farmer's market, or even just from the grocery store at in-season prices) for use in the off-season is one of the healthiest ways of preserving fruit. Dehydrating fruit preserves the nutritional content at a level that far surpasses that of canned fruit. Additionally, the process of drying fruit is often more cost-effective than freezing, as you don't use electricity in the long-term storage of your items. How to Dehydrate Fruit: The process of dehydrating or drying fruit can be broken into a couple of simple steps: preparation, including pre-treating the fruit (if necessary) dehydrating the fruit storing the finished dehydrated fruit Below, you'll find a list of common fruit types that dry well, along with easy to follow instructions for dehydrating fruit. Instructions for Dehydrating / Drying Fruit: Dehydrating or Drying Fruit: APPLES How to dehydrate Apples: 1. See also:
Single Serving Pie in a Jar These are individual-sized pies made in little glass jars that can go straight from your freezer to your oven to your mouth. SO cute. You can make these with store-bought crust and canned filling or jazz it up with homemade like we do. Pie in Jar This is the type of jar you’ll need. They’re half-pint jars, but short and squatty instead of tall and skinny (Ya know, like me as opposed to my mother. Step 1: Pie Dough The first thing you’ll need is dough. Step 2: Make a topper and line the jar Roll out a small handful of dough. Use the rest of the dough to line the jars. Step 3: Fill ‘er up You’ll need about 1/2 C filling for each jar. Play around with it and come up with something yummy! When your filling is all combined, divide it between the jars and dot a pat of butter on top (about 1/4 T) Step 4: Top it off Make sure your “lid” has a vent so steam can escape. When your topper is ready, slip it onto the top of the pie. Another option is to do a crumb topping. Step 5: Freeze ‘em!
Perfect Popcorn 1 Heat the oil in a 3-quart thick-bottomed saucepan on medium high heat. If you are using coconut oil, allow all of the solid oil to melt. 2 Put 3 or 4 popcorn kernels into the oil. 3 When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover, remove from heat and count 30 seconds. (Count out loud; it's fun to do with kids.) This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time. 4 Return the pan to the heat. Try to keep the lid slightly ajar to let the steam from the popcorn release (the popcorn will be drier and crisper). Once the popping slows to several seconds between pops, remove the pan from the heat, remove the lid, and dump the popcorn immediately into a wide bowl. With this technique, nearly all of the kernels pop, and nothing burns. 6 Salt to taste.
Pan Sizes Pan Dimensions and Volumes Baking pans come in a wide range of sizes, from a round cake pan to a loaf pan. Different size pans hold different capacities (volumes) of batters and this must be taken into account when substituting one pan size for another in a recipe. If you use a larger pan than asked for in a recipe this will change the depth of the batter (shallower) and therefore the batter will bake much more quickly. Likewise, if you use a smaller pan than asked for in a recipe this will also change the depth of the batter (deeper) and therefore the batter will take longer to bake. To determine the pan's dimensions always measure inside edge to inside edge of the pan so that you do not include the thickness of the pan in your measurement. To measure the depth, place your ruler straight up from the bottom of the pan (do not slant the ruler). To determine the pan's volume (how much batter it will hold), pour pre-measured water by the cupful until the pan is filled to the brim.
Rice Cookies are the Gluten-Free Sugar Cookies You've Been Looking For These rose water- and cardamom-scented rice flour cookies come from blogger Taste of Beirut, who currently lives in Dallas, Texas and cooks and writes about Lebanese dishes from her childhood. Simple to make and richly-textured, they're a great answer to the question of gluten-free sugar cookies. Adjust the rose and cardamom flavors to taste, and dip the cookies into your morning coffee if you like a stronger flavored cookie—as well as a beautiful contrast of colors. As Taste of Beirut writes, the recipe is "in homage to [her] friend Asma, a Kurdish woman I befriended in Beirut. Makes 8 cookies 4 ounces unsalted butter, melted 4 ounces granulated sugar 1 egg 1 tablespoon rose water 8 ounces rice flour 1/2 teaspoon baking powder 1 teaspoon ground cardamom Tags: cookie map, cookie world map, cookie, middle eastern 💬 View Comments (0) Share this Article Tweet this Article
healty cooking - 3 Fat Chicks on a Diet! famous weight loss support Matur - Dagbók Ragnars Freys Ingvarssonar - ragnarfreyr.blog.is Fimmtudagskvöldið 26. mars var ég með mitt fyrsta matreiðslunámskeið og kynnti sous vide eldamennsku fyrir sextán áhugasömum þátttakaendum. Fyrir þá sem ekki þekkja hugtakið "sous vide" þá þýðir það að elda undir þrýstingi. Sem kannski er rangnefni. Ætli nákvæmniseldmennska (preciscion cooking) væri ekki betra - allar uppástungur er þó vel þegnar. Ég held að fyrir áhugafólk um matseld eins og sjálfan mig séu nokkur stig eldamennsku sem þarf að beina sjónum að eigi okkur að heppnast vel í matseldinni. Mörgum finnst þetta einkennilegt! Námskeið í Salt eldhúsi - Sous vide matargerð Aðbúnaður í Salt eldhúsi er til algerrar fyrirmynar að mínu mati. Sextán þátttakendur voru á námskeiðinu. Allir fengu svuntu til afnota, þvoðu hendurnar og skelltu sér á vinnustöðvarnar sínar. Gestum var skipt í fjóra hópa og fékk hver hópur ólík verkefni afhent á bökkum með hráefnum. Árni lenti í andabringuhópnum. Svo var bara að hella sér í eldamennskunna. Verið að undirbúa fullkomnar ofnsteiktar kartöflur.
Salsa for Freezing or Canning | Saratoga Farmers' Market This hasn’t been an easy year for farmers in our area as they’ve struggled with the heat and drought. But one vegetable that thrives in hot sunny weather is the tomato, and right now they are at their peak. If you love fresh tomato-based sauces, this is the time to head to the farmers’ market to stock up! There is not a better time to make large quantities of tomato sauces or salsas. Salsa is popular and versatile, is easy to make, and freezes well. There is nothing better than the flavor of homemade salsa in the middle of winter to bring back memories of summer. Make your Salsa Day fun by inviting your friends to join in on the preparation, and reward them with containers to take home and freeze. Ingredients (Yields 6, 3-cup containers.) 20 lbs. tomatoes * (Paste or sauce tomatoes contain less liquid, but any tomato should work.) 2 cups fresh cilantro * 2 large onions * 10 garlic cloves * 10 medium jalapeno peppers (for medium-hot salsa) * 6 habanero (very, very hot) peppers, or to taste *
layer cake tips + the biggest birthday cake yet My father-in-law, youthful guy that he is, turned 60 this past weekend and if you think I was going to allow my in-laws to purchase him a cake from a bakery, oh, you don’t know how even typing those words caused the shudder to rise up in my chest. A bakery cake! Promise me if I make it to 60, I get a homemade cake too. I hope to have leveraged enough cake-baking karma by then to not even have to ask. But this isn’t about my father-in-law’s birthday cake, or not entirely. 10 Tips for Better Layer Cakes 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. One year ago: White Bean StewTwo years ago: Italian Bread FAQ Page: I love getting email, and I’m lucky because I get a lot of it. Giant Chocolate Butter Cake with Raspberry Filling and Brandied Bittersweet Ganache Adapted from Sky High Cakes: Irresistible Triple-Layer Cakes The components of this cake may look familiar. I go back and forth between this chocolate layer cake and that from the Double Chocolate Layer Cake. 1. 2. 3. 4. 1. 2. Assemble the Cake 1. 2.
apple sharlotka At last, I have a new recipe for you in the heavily neglected category of Russian food. How could this have happened, you ask? Are you not married to a Russian? Does your son not respond to the question “Would you like to go to the library?” Weekly, she brings us deliveries of stuffed cabbage or Salad Olivier (which is one of my oddball son’s favorite foods) or blintzes or vegetable soups, oh, and farmers cheese, which I have come to believe Russians imbue with the healing/halo-ensconced qualities most American parents do yogurt. My mother-in-law insists that she does not bake — that’s my job — but she does make this, which the family calls “Apple Thing”. And so, you’re just going to have to make it yourself. I am assuming that this is the kind of thing you throw together for a quick weekday night dessert, or maybe on a Saturday if your kids are staying for dinner. Apple Sharlotka Adapted from Alex’s mother, who adapted it from her mother, and so on… Preheat oven to 350 degrees.
healty cooking - Orangette Pie Troubleshooting Guide Article