SOME HELPFUL HINTS IN THE KITCHEN

Here are some helpful hints, ideas and some other stuff for you. 

For baking here are some substitution list on flour:

• IF YOU NEED    YOU HAVE ON HAND                 SUBSTITUTE 


• 1cup AP Flour                  Cake Flour                    1cup Plus 2 tablespoons CAKE FLOUR


• 1cup AP Flour            Self-Rising Flour                 1cup Self-Rising OMIT SALT& BAKING POWDER


• 1cup AP Flour                Bread Flour                     7/8 cup Bread Flour


• 1cup CAKE flour             AP Flour                         7/8cup AP Flour + 2 tablespoons Cornstarch

•  IF YOU DON'T HAVE                                            TRY THIS...


•  Arrowroot, 1 tsp                                                    Cornstarch, 3/4 tsp or 1-1/2 tsp flour


• Buttermilk, 1 cup                                                    Vinegar or lemon juice, 1  tbsp+warm milk to =1c   


• Baking Powder, 1tsp                                              Baking soda, 1/4tsp+cream of TARTAR 1/2tsp


• Corn Syrup, lite 1cup                                             Granulated sugar, 1.25cup+.25cup water


• Vanilla Bean, 1 Bean                                              Pure Vanilla Extract, 1 tsp ______________________________________________________

HIGH ALTITUDE COOKING



When you are above Sea Level, certain foods and methods of preparation can be effected by changes in Air Pressure.

• The boiling point of liquids and oil is lower.  Vegetables and eggs take longer to cook.


• Cooking liquid evaporates faster. So you use 10-25% more liquid. 


• Flour generally will be dryer thus will absorb more liquid. So it's best to use a minimum amount, up to 1/2 cup less. 


• Braised meats may take twice as long to cook, because there is less pressure to force the steam into the meat.  And easy fix for that is Increase the heat slightly, and add more liquid. 


• Yeast bread will rise faster


• Baking powder is more efficient.  Use a touch less or increase cooking temp by 20-30 Degrees.

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When using salts,  Always use Kosher salt unless the recipe tells you otherwise.

Using Sea Salt or Kosher salt, you will generally take in less Sodium Because the grains are bigger and you get more of a salt taste.

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TO Kick up a Risotto,  Try adding a Tablespoon or maybe TWO of Mascarpone cheese at the end.  It mellows out the Risotto.  This works like a dream. 

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MICROWAVE POWER:

Power                                                        Adjust Recipe

650-850 Watts                                       as per recipe

850-1000 Watts                                     35% less

1000-1300 Watts                                   45% less

1300-1625 Watts                                   50% less       

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To kick up CHOCOLATE TASTE,  try adding a little espresso to the chocolate, You don't taste the coffee flavor, but it does intensify the richness of the chocolate. Add your espresso when your either melting the chocolate or changing it from powder to liquid state.

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LIQUID MEASURING TIPS: 

Fats, Such as Butter, margarine and/or shortening. you should measure when the material is at room temp. Because it will pack better and measure more accurately.

When measuring sticky liquids, such as syrup or honey, first spray the device with Cooking spray, The material will release better.

Do not pour liquids into measuring devices over you mixing bowl.

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SELF-RISING CAKE FLOUR:  Contains added monocalcium phosphate or calcium acid phosphate bicarbonate  of soda, and salt. NEVER, NEVER USE IN PLACE OF REGULAR CAKE FLOUR!!!





Storing Flour: Flour should be stored in an airtight container in a cool dry place, All Flours can be frozen for up to two years. Double-seal the flour in resealable freezer bags, or Vacuum pack the Flour before freezing.





Measuring Flour:  Measure flour by spooning it into a measuring cup until overflowing and then level the top with a knife or straight edge.  DO NOT COMPRESS THE FLOUR. If you use too much flour for cakes, your cake will be dry and tough.  On the other hand, too little flour, and your cake will lack structure.

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CREAM OF TARTAR:  Always keep Cream of Tartar on hand, One use is to stabilized egg whites, and to inhibit crystallization of sugar syrups.  It is also great for taking the HARD WATER STAINS out of Aluminum pots.  Add several table spoons to water that is filled up to the stain line.  Boil with a lid on pot and boil for about 10 minutes.  Your pot will come out looking like new.  This is just for Aluminum pots and Hard water...

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PAN SIZE AND VOLUME:



9x2 round cake pan             Holds 9 cups

10x2 round cake pan           Holds 11 cups



8x8 square cake pan           Holds 8 cups

9x9 square cake pan           Holds 11 cups



8.5x4.5x2.5 Loaf pan           Holds 6 cups

9x5x3 Loaf pan                   Holds 8 cups

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USING COOK TOP PANS:

Always heat up the pan to where you wave your hand over the pan you can feel the heat, Then add your fat, oil, or etc.  The oil in the pan should have a shimmer effect to it.   Then put your protein in the pan.  Then lower you pan temp. The protein will release when the cooking side is done.  If the protein sticks it means that it is not ready to flip over.  Always have the protein come to room temp first before trying to cook.  Also, When the protein is done Wrap the meat etc. in foil and let it rest for at least 5-15 minutes.  This will keep the juices in the meat or fish.  But note that the level of done increases.  So if you want Medium Rare. Cook the meat to Rare, and let it rest and you will have Medium Rare.

Never stick a fork in the protein while it is cooking,  All the juices will run out...

You can deglaze a pan after you remove the protein with wine, water, broths, most any liquid will work... The bits on the bottom of the pan has tremendous flavors.  You want that in your sauces.

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I've used all my left over brain cells working on this,  So if there are some miss spellings, just look over them.  If the sentence structure isn't up to par.  Just think to yourself, hey that guys is old and he's missing a few brain cells.  But everything here is the truth,  Either proven by me or some one else.  So make come copies and send them to the grandkids or kids or the person you work with that really thinks that they can cook. 

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"If a task is once begun, never leave it till it's done. Be the labor great or small, do it well or not at all."

Authorship Unknown

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I'VE ALSO ADDED TO THE EQUIPMENT PAGE A NEW POST.  AND I'VE ADDED A NEW RECIPE ON THE SAUCE PAGE.  BOTH OF THEM YOU NEED TO CHECK OUT.