Can I Use "Tub" Butter When Baking?

You've decided to bake a batch of cookies, but as you are preparing the ingredients you realize you are out of butter or margarine sticks...you don't want to make a trip to the store, so you'll just use the butter in the tub (i.e. spreadable butter).  It'll be fine, right?

Probably not.  In fact, you'd be better served in nearly every instance to either go to the store or wait to bake up those cookies until you have sticks of butter or margarine.  Why?  Most spreads, light margarines, or whipped margarines contain more liquid than regular stick butter and margarine.  The result - cookies that won't brown, are either soggy or overly tough, and in some cases, even oily.

If you choose to use margarine, rather than real butter, be sure that it contains 80% fat.  You can typically interchange margarine sticks for real butter sticks, but in the cases of candy making or when making sugar cookies, shortbreads, or pastry crusts, always use the real stuff.

Mmm...tasty!

DIY: Moroccan Seasoning

Have a recipe that calls for Moroccan seasoning (or possible "ras el hanout"), but can't find it in your local store?  Try making your own!

To do so, combine equal parts of the following:

• Cinnamon
• Turmeric
• White Pepper
• Cumin
• Coriander
• Paprika

Store the mix in an airtight container; try it sprinkled on fish or mixed into lamb burgers.  Other possibilities to give it a try - couscous or chicken stew.

Mmm...tasty!

Slim Down Those Sweets

With the New Year settling in, you may be thinking of making some changes to help you clean up your diet, shed some calories, or get in shape.  If so, consider using fruit and/or veggie purees in some of your baked goods - just keep in mind that they make desserts denser, so try a 25% to 50% trade to find the right ratio.

Some options to try:

• Applesauce - works well in muffins and cakes; use an equal amount to replace some of the butter, oil, or shortening.
• Canned Pumpkin or Sweet Potato Puree - substitute in a 1 to 1 ratio in spice bread/cakes or chocolate desserts; also try adding a can of pumpkin to a brownie mix in place of the oil and eggs.
• Prunes or Dates - try adding to gingerbread and brownies; blend a half cup with six tablespoons of water until smooth, then use the puree to replace an equal amount of fat
• Bananas - try subbing half the amount of the oil called for the same amount of mashed banana; avoid adding bananas to anything you don't want to taste vaguely fruity.

Mmm...tasty!

Smart Swap: Flour

Rather than using only all-purpose flour in your baked goods, why not try adding some whole-wheat or nut flour?

• You can substitute whole wheat flour for up to 1/3 of the all-purpose flour in pretty much any cake, cookie, brownie, or muffin recipe.  Keep in mind that you might have to add an extra tablespoon or two of liquid; whole wheat flour tends to absorb more liquid than all-purpose.
• Trying substituting up to half of the all-purpose flour in a brownie recipe for a nut flour.  Try ground almond or pecan meal - it'll give the brownies a nutty flavor.

Mmm...tasty!

What's the Difference? Onions

The onion family is a pretty big bunch.  No matter which you choose, look for ones that feel heavy and firm with little odor before peeling.  Also, regardless of variety, they can be stored for several weeks in a cool, dark pantry or cupboard.

So, which variety should you choose?

• Yellow Onions - the all-purpose, workhorse onion.  You can use these in just about any recipe calling for onions.  Keep in mind that they tend to become sweeter as they cook.  Spanish onions, a type of yellow onion, are slightly sweeter and more delicate.
• Red Onions - aka purple onions.  These have a strong bite that is perfect for salads and sandwiches.  To reduce their bite, try soaking in ice water for 20 minutes before serving.
• White Onions - another good all-purpose onion.  Though white onions do tend to have a sharper flavor; they are also more tender with a thinner skin.  You can typically use white onions in any recipe calling for yellow onions.
• Sweet Onions - these lack the sharp flavor of other onions and can range from white to yellow in color.  Vidalia and Bermuda are popular varieties.  This variety tends to be more perishable than the others, so use them within a few days of purchase or store in the fridge to extend their shelf life.

Mmm...tasty!

Ingredient Substitution: Shallots

My local grocery stores (all two of them) never seem to have shallots on hand.  Oh, occasionally, I might see them on the shelf, but that's always when I don't have a need for them.  Isn't that always the way?

Luckily, red onions make a suitable substitute for shallots, and I can always find those.  The substitution?  

Use half (1/2) of a small red onion for every large shallot.

Mmm...tasty!

What's the Difference? Chicken Broth vs Chicken Stock

Chicken broth.  Chicken stock.  What's the difference?  And can you use them interchangeably?

If you're making homemade versions, there's a difference - chicken stock starts with more bones, chicken broth starts with more meat.  The bones make the stock richer and possibly a darker color if the ones were roasted before using.

But, when you buy in the store, there may not be much of a difference between stock or broth.  Your best bet is to try different brands.  

When utilizing the two in recipes, choose a mild tasting broth for soup, rice, and potato dishes; opt for a richer, more assertive stock in sauces and gravies.

Mmm...tasty!

Get to Know: Confectioners' Sugar

Confectioners' sugar - you probably use it regularly when making icings or candy, but what is it exactly?  It's granulated sugar that's been ground 10 times (that's why it's also called 10X) and then mixed with cornstarch, which helps prevent clumping.  It's used in icings and candy because it dissolves easily.

You can make your own by grinding 1 cup of granulated sugar with 1 teaspoon of cornstarch in a blender for 3 minutes.  Don't try doing this with a food processor - it won't work.

Mmm...tasty!

What's the Difference? Coconut Cream vs Coconut Milk vs Cream of Coconut

Coconut milk...coconut cream...cream of coconut.  Are they all the same?

Nope, they're not.  Here's a breakdown:

• Coconut milk:  equal parts coconut meat and water, cooked and strained.  "Light" coconut milk has been strained twice to remove more fat.  It's unsweetened.
• Coconut cream:  again coconut meat and water, but the ratio of coconut to water is higher, so it's much creamier and thicker than coconut milk.  It's used in similar recipes.
• Cream of coconut:  a blend of thick coconut cream and cane sugar.  It's syrupy and sweet and often found in the beverage aisle since it's commonly used in cocktails.  Pina Coladas anyone?

Regardless which product you choose, be sure to shake the can and/or give it a good stir before using - the fat in coconut tends to separate.

Mmm...tasty!

What's the Difference? Active Dry Yeast vs Instant Yeast vs Rapid-Rise Yeast

Active dry yeast, instant yeast, and rapid-rise yeast are the three most common yeasts available to home bakers.  And, yes, although they are all yeast, they are all different and it does make a difference which you use in your recipe.

Here's the break-down:

• Active dry yeast:  this is the stuff you probably picture when yeast come to mind, it's dry and granular with a consistency similar to cornmeal.  To use active dry yeast, you have to dissolve the granules in warm water, then add it to the rest of the ingredients.  It behaves "typically" and it will give your dough two rises. 
• Instant yeast:  also commonly referred to as "bread machine yeast," is milled to much finer particles.  You do not have to dissolve this yeast in water prior to using, so you can add it along with the other dry ingredients.  This yeast will give your dough two rises.
• Rapid-Rise yeast:  this is essentially a type of instant yeast that has had additional enzymes and other additives included to make it rise faster; it is milled finer and does not need to be dissolved in water prior to use.  With this yeast type, you can skip the first rise and shape the dough right after kneading. 

Can you use the types interchangeably?

• You can use active dry yeast and instant yeast interchangeably on a 1:1 basis (i.e. 1 tsp active dry = 1 tsp instant).  If subbing one for the other, keep in mind that you may need to adjust the amount of liquid in your recipe to account for the warm water necessary for dissolving active dry yeast.
• Rapid-Rise yeast cannot be substituted for either active dry yeast or instant yeast because it behaves so differently.

Mmm...tasty!

What in the World is Neufchatel?

You've seen it in the dairy case, right next to the cream cheese - Neufchatel cheese.  But, what exactly is it?  It's not cream cheese even though it looks similar.

Neufchatel is a fresh cheese that's lighter and moister than cream cheese with about one-third less fat.  Because of it's higher water content, it's best not to sub Neufchatel for cream cheese in baked dishes, but if you're looking to lighten up your morning bagel or a creamy dip, it's a good choice.

Oh, and the correct pronunciation?  Say:  NEW-sha-tell.

Mmm...tasty!

*Source:  EveryDay with Rachael Ray Magazine, March 2014

What's the Difference? Baking Powder vs Baking Soda

Baking powder.  Baking soda.  They are both white powders, odorless, act as leaveners, and are nearly indistinguishable from one another...so that means you can use them interchangeably, right?  Umm...not so fast.  Baking soda and baking powder are different, even if you can't tell it by their looks alone, and each will have a different effect on your recipe.

So, what's the difference?

The simple answer:  Baking soda needs an acid.  Baking powder has an acid.

The long answer:

Since both baking soda and baking powder act as leaveners, they are used in baking to make doughs rise.  Because their chemical reactions occur quickly, they are most often used in "quick bread" recipes (i.e. muffins, biscuits, scones, even pancakes).

When using baking soda in a recipe, remember that it needs an acid in order to activate a chemical reaction - an ingredient such as buttermilk, sour cream, lemon juice, vinegar, yogurt, etc.  Think back to your science class days, did you ever build a baking soda and vinegar volcano?  If so, you were witnessing the reaction of acid + sodium bicarbonate (i.e. baking soda) = release of carbon dioxide; this release of gas is exactly what you want to happen in your dough, it means it will rise!  Failure to include an acid will result in the baking soda not being activated which equals flat biscuits.  This also means if you try to sub baking soda for baking powder in a recipe where no acidic ingredient is present, you'll have a flop result.

Baking powder, on the other hand, already contains the acid; it's actually baking soda mixed with an acidic compound.  This means that you don't have to include any additional acidic ingredient - the soda and the acidic compound that make up the baking powder won't start their chemical reaction until you moisten them.  If your baking powder is labeled "double acting," this means that the chemical reaction will be further activated by the heat of the oven/griddle/heat source.

Can you substitute one for the other?  In theory, yes, but all too often the results will not be pretty.  If you substitute baking powder for baking soda on a 1:1 basis, you won't get enough rise in your dough; baking powder is approximately 1/3 soda and 2/3 other ingredients, so you'll only be adding a third of the soda you need. Alternatively, if you were to sub baking powder for baking soda on a 3:1 basis, you'd risk having a bitter taste and too much leavening, meaning the dough would quickly rise and then fall before the bubbles had a chance to bake, translating to a flat, tough biscuit or scone.  If you try to substitute baking soda for baking powder, you will likely be missing an acid, which means the soda won't activate and you'll have flat baked goods.  Additionally, because soda has a metallic taste that is typically neutralized by the acid, you'll also be risking ending up with a metallic tasting muffin.  It's much easier just to keep a box of baking soda and a can of baking powder on hand!

Mmm...tasty!

Healthier Substitute for Heavy Cream

You can substitute evaporated milk for heavy cream when you want to trim down a recipe.  Evaporated milk is thick and creamy and doesn't curdle when heated the way low-fat milk can.  Try it in soup, mac and cheese, or creamed veggies (i.e. creamed corn).

How-to?  Simply substitute an equivalent amount of evaporated milk for the cream - if your recipe calls for 1 cup heavy cream, use 1 cup evaporated milk instead.

Mmm...tasty!

Brown Sugar

My recipe doesn't specify dark or light brown sugar?  And should I pack the brown sugar into the measuring cup?

Shade (i.e. light or dark) is a matter of preference; dark brown sugar contains more molasses and has a slightly stronger flavor.  The two are interchangeable in most cases, so you can just use what you have on hand; though if your recipe specifies light or dark, opt for using the kind suggested.  As for measuring brown sugar - always pack it into the measuring cup, this will remove air pockets and allow you to get the most accurate measurement.

Mmm...tasty!

Can I Freeze...Eggs?

You bet you can!  There are rules to doing so, though.  And, then there are also rules to using frozen eggs in place of fresh eggs.  Ah...so many rules!

Regarding freezing eggs:

• Use only clean, fresh eggs.
• Frozen eggs, if stored properly, can be kept for up to 1 year.
• For whole eggs, beat until they are just blended, then pour into freezer containers that seal tightly, label with the number of eggs and the date and freeze.
• For egg whites - make sure no yolks are in the whites, then pour the whites into freezer containers, seal tightly, label with the number of whites and the date, and freeze.
• For easier measuring and thawing, try freezing each white in standard ice cube tray, then when frozen solid, transfer to a freezer container.
• For yolks, you need to give them special treatment otherwise they will turn very thick and gel-like when frozen.  Once if you've added the necessary "extra" (see below), put the yolks into a freezer container, label with the date, number of yolks, and whether you added salt or sugar.  Freeze.
• If you plan to use the yolks in "sweet" recipes, beat in 1 1/2 teaspoons sugar per 4 yolks.
• If you plan to use the yolks in "savory" recipes, beat in 1/8 teaspoon salt per 4 yolks.

Regarding using frozen eggs:

• Thaw the eggs overnight in the refrigerator or under cold running water.
• Use whole eggs or egg yolks as soon as they are thawed.  Thawed egg whites will beat to better volume if allowed to sit at room temperature for about 30 minutes.
• Do not re-freeze thawed eggs.
• The American Egg Board recommends the following substitutions when using frozen eggs:
• 2 tablespoons thawed egg white for 1 large fresh white
• 1 tablespoon thawed egg yolk for 1 large fresh yolk
• 3 tablespoons thawed whole egg for 1 large fresh egg

Mmm...tasty!

Ingredient Substitution: Half & Half

First things first, what exactly is "Half & Half?"  Well, as the name suggests it is a mixture of half milk and half light cream, and it usually has a fat content somewhere between 10.5% and 12 percent.

So, what happens if you need half & half and don't have any on hand?  There's several options:

• The easiest substitution would be to simply mix a 1/2 cup light cream* plus 1/2 cup milk.  The only problem is that you can't commonly find "light cream" (16% to 29% fat), you're more likely to have "light whipping cream" or "heavy whipping cream" on hand.  In that case...
• If you have light whipping cream* and milk, combine three parts whole milk and one part light whipping cream.  So, 3/4 cup whole milk + 1/4 cup light whipping cream would equal 1 cup half & half.
• If you have heavy whipping cream* and milk, combine four parts whole milk and one part heavy whipping cream.
• And, if you don't have any type of cream in the house, you can combine 1 1/2 tablespoons butter (softened) plus about 3/4 cup + 2 tablespoons milk to equal approximately 1 cup of half and half.

*Light cream, light whipping cream, and heavy whipping cream are NOT all the same thing.  Each one has a higher butterfat percentage than the previous.  Don't confuse them - you might be setting yourself up for a recipe fail.

Mmm...tasty!

Ingredient Substitution: Unsweetened Chocolate

Ever needed a few ounces of unsweetened chocolate for a recipe, but find you don't have any on hand and don't want to go to the store?  Or maybe you're trying to make a dairy free dessert, but can't find any unsweetened chocolate that isn't processed on equipment that also processes milk?  If so, try making your own.  It's simpler than it sounds, promise.

Just use this formula:

3 tablespoons cocoa + 1 tablespoon fat = 1 ounce of unsweetened chocolate

For the fat, you can use vegetable oil, shortening (melted), or butter (melted, preferably unsalted).  Simply stir the cocoa and fat together and use as you normally would.

Mmm...tasty!

Ingredient Substitution: Sour Cream

You've run out of sour cream, but need some for a dish you're making.  Try one of these substitutes:

• Plain yogurt.  Keep in mind that yogurt is a thinner consistency, but it can be subbed easily for sour cream as a topping or in dips.  Opt for greek yogurt if possible.
• Quark.  This German-style fresh cheese has a creamy texture with a taste similar to sour cream, though again with a slightly thinner consistency.  It makes a great substitute in dips and soups, as well as a topping.
• 1/3 cup butter + 3/4 cup buttermilk or yogurt.  This blend of butter and buttermilk/yogurt will give you a substitute that has a similar texture and taste to sour cream.  It works well for subbing into baked goods and sauces.  1 cup of the butter/buttermilk or yogurt blend = 1 cup of sour cream.

Mmm...tasty!

Fresh vs Dried

When using fresh herbs (i.e. rosemary, parsley, etc) in a recipe, triple the amount of dried you would use.  For example, if your recipe calls for 1 teaspoon of dried parsley flakes, you would use 3 teaspoons of fresh parsley.

Mmm...tasty!

Meyer Lemon Juice Substitute

There's a difference between regular lemons and Meyer lemons; Meyers are slightly sweeter than their regular counterparts.  So, if you have a recipe that calls for Meyer lemon juice and you can't find Meyer lemons, what are you to do?  Simple:  just substitute equal parts regular lemon juice and orange juice.

Mmm...tasty!