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Ingredient Substitution

Ingredient Substitution
Contact Us Privacy Policy Joyofbaking On Twitter Stephanie Jaworski+ Find us on Google+ Use of materials on all pages on the domains Joyofbaking.com, joyofbaking.mobi, the Joyofbaking.com Facebook Page, @joyofbaking on Twitter, the Joyofbaking.com RSS Feed, the Joyofbaking.com email list the Joyofbaking1 YouTube Channel and any emails sent from @joyofbaking.com are entirely at the risk of the user and their owner, iFood Media LLC will not be responsible for any damages directly or indirectly resulting from the use. References cited may include a link to purchase the referenced book on Amazon.com. This website and the contents are not endorsed or sponsored by the owner of the "Joy of Cooking" series of books or its publisher Simon & Schuster, Inc. Content in any form may not be copied or used without written permission of Stephanie Jaworski, Joyofbaking.com. A baking resource on the Internet since 1997 Copyright 1997 to 2014 iFood Media LLC Related:  Baking Tipsfoodmiscellaneous

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.

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

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.

Yes You Can Can! After spending a glorious summer outdoors cultivating a thriving garden, many gardeners are wondering what to do with the remainder of their bounty. Here & Now’s resident chef Kathy Gunst says “can it!” and look no further. More: End-of-the-Season Roasted Tomato Sauce (PDF) Kathy’s take: Roasting at a high temperature gives tomatoes a rich, slightly smoky flavor, and onions and garlic become sweet as they caramelize. Toss the sauce with pasta, serve it over grilled chicken or fish, or in any dish that calls for regular tomato sauce. Recipe: About 10 pounds ripe tomatoes, any variety, cored and quartered* 8 medium onions, peeled, and quartered or chopped 5 garlic cloves, peeled, and left whole 5 garlic cloves, peeled and finely chopped 1 cup chopped fresh herbs (rosemary, basil, thyme, oregano, parsley, and/or chives) About 1/3 cup olive oil 1/2 teaspoon salt, or to taste Generous grinding of black pepper A few tablespoons sugar (optional) Preheat the oven to 450 degrees. Peach Butter (PDF)

How To Build a Cake Like a Pro Decorating a cake is sort of like solving a puzzle. There are numerous pieces that have to come together, just so, for everything to align beautifully. The process itself can be exciting, challenging and even a little exasperating at times. But when the last piece is finally placed, you can step back and smile at what you’ve accomplished. So today we’re taking a look at some of the basic fundamentals of a gorgeous cake. These building blocks apply to cakes of all shapes and sizes and will help you create beautiful cakes, each and every time you bake. It all comes to us from the new book, Great Cake Decorating, written by our very own contributor, Erin Gardner of Wild Orchid Baking Co. So let’s get to the tutorial. Erin Gardner, author of Great Cake Decorating, tells us about today’s tutorial: “The best decorating idea in the world will be lost on your guests if they are distracted by a cake that is lopsided, lumpy, or bulging at the sides. STEP 2 : Place the cake on the board.

Avocado Pasta The easiest, most unbelievably creamy avocado pasta that everyone will love. And it’ll be on your dinner table in just 20 min! Avocados. I love them. How to cook Spaghetti Squash Share Video And now, I can eat them in the most glorious, most creamy pasta I’ve ever had. So how is this so creamy? Toss it with your favorite pasta noodles – spaghetti, rotini, macaroni, etc. – along with some fresh veggies. Plus, it’ll be on your dinner table in 20 min from start to finish. Cannot load M3U8: crossdomain access denied (2048) The easiest, most unbelievably creamy avocado pasta. Ingredients: 12 ounces spaghetti2 ripe avocados, halved, seeded and peeled1/2 cup fresh basil leaves2 cloves garlic2 tablespoons freshly squeezed lemon juiceKosher salt and freshly ground black pepper, to taste1/3 cup olive oil1 cup cherry tomatoes, halved1/2 cup canned corn kernels, drained and rinsed Directions:

Homemade hot sauce with a tip for making it FANTASTIC To be quite honest, I had given up on making hot sauces. Mine were anything but memorable. Then I met Pedro. He arrived for retreat with a group of Hispanic men. They provided the retreat leader. Soon after arriving, Pedro came to the kitchen asking where to store his half gallon of hot sauce. Pedro was older than the other men, most of whom addressed him as “Tio,” a Spanish term of endearment literally “uncle.” By the close of the weekend Pedro and I had become bonded. “I’ve not told this secret before,” he assured me. I was shocked and honored. What I learned from Pedro is that the roasting, toasting, or frying of the hot peppers is what makes all the difference in the final outcome. Pedro was using dried peppers. Depending on your palate and your heat tolerance you may be more interested in the mildly hot peppers like the Santa Fe or the rellano-type pepper. With any variety, always test for heat. For his salsa Pedro was using fourteen Serrano peppers. Homemade Hot Sauce Ingredients

The Best Cakes Start at Room Temperature Today we’re starting a new weekly series! For years, you’ve been sending in your questions. Asking for tips and advice on anything and everything baking related. For years, I’ve tried to respond to as many of your questions as possible. I’m honored that you would even ask me! So let’s start at the very beginning. The best cakes start with room temperature ingredients. Too often, my window of baking opportunity arrives only to find my ingredients still in the fridge. Place eggs in a bowl and cover with lukewarm water. Cut butter into small cubes. Microwave on 50% power in 15 second intervals until room temperature. Do you have a favorite way to bring ingredients to room temperature?

Here's An Easy, Gluten-Free Dinner For Busy Weeknights

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