Cooking

Wax paper and parchment paper are not interchangeable, especially for baking. They both look similar with a dull sheen and serve a similar purpose to prevent sticking. They can be used to line counters or create barriers for sticky doughs. Wax paper is the more cost-effective of two and is ideal for rolling out pie crust, cooking or kneading bread. Wax paper will adhere to items that have moisture such as deli meat or cheese. One critical difference between the two is parchment paper can go in the oven where wax cannot. Parchment paper is treated chemically to withstand exposure to heat, liquids and oils. A wax paper is triple-waxed to be food-safe but isn’t heatproof. This coating will melt if put in the oven, or even catch fire at high heats. Parchment paper can withstand heat up to 420 degrees Fahrenheit, making it appropriate for most baking. It’s also a great substitute for aluminum foil for lining baking sheets. Save your wax paper for lining a countertop or wrapping up foods. You can even curl it up into a cone to funnel excess ingredients to their containers. Source: Simply Recipes

A white wine is essential to bring balance, fruit and acidity to many recipes. Although grocery stores carry cooking wine, you’ll find even moderately priced white wine expands possibilities and cooking styles. By far one of the best wines to cook with is a dry, crisp white wine. A rich, oaky white can become bitter during the cooking process, while a sweeter white may caramelize or add unwanted sweetness to dishes. If a wine is cooked it will lose almost all the subtle nuances. Therefore if you’re using a high-quality wine it’s best to finish a dish with it instead. Otherwise, use a moderately priced, quaffable white wine and spend the extra money on premium ingredients. Crisp White Wine. An example would be Pinot Grigio, Sauvignon Blanc and Unoaked Chardonnay. These are going to be your go-to’s since there is a moderate alcohol content and generous acidity. A highly alcoholic wine will take longer to reduce and often lack in acidity. Pinot Grigio is the most neutral of the three, making it the most versatile. A Sauvignon Blanc gives more acidity which is perfect for seafood dishes or sauces utilizing heavy cream. Dry Sherry. Sherry is versatile, great for deglazing and bringing depth to a cream sauce. It’s perfect alongside appetizers such as oysters. If you add a dash of Sherry to a soup, you’ll have another layer of depth and dimension with an extra brightness. Dry Marsala. Although classic in a chicken or veal Marsala, you can incorporate this wine in braised preparations. Try adding it to a decadent zabaglione. Sparkling Wine. Perfectly suited for a Champagne vinaigrette or a sorbet. It’s also great as a substitute for dry, white wine in a beurre blanc. The bubbles from the wine will dissipate when cooked, so it’s a great opportunity when you find yourself with any leftover bubbly. Dry Madeira. This Portuguese fortified wine is produced in four distinct styles. A “sercial” dry style doubles as a refreshing aperitif. You can use this wine in a sauce for classic Beef Wellington or a savory addition to gravy. It’s also a substitute for Sherry in nearly every recipe. Source: the Kitchn

A self-rising flour is an ingredient found in scones, muffins or biscuits. If you don’t have it on hand, no weed to worry; there’s a good chance you have everything already at home. This flour is used in all types of baked goods, even some cake recipes. It’s a convenient shortcut as the flour will cause the batter or dough to expand while the salt will season the final baked good. A self-rising flour is not a substitute for all-purpose flour. Most of the time, a recipe that calls for all-purpose flour will include baking powder and salt in the ingredient list. Using a self rising flour will result in an abundance of baking powder and salt, possibly ruining the recipe. Prep time: 5 minsTotal time: 5 minsYield: 1 cup Ingredients 1 cup all-purpose flour 1 1/2 teaspoons baking powder 1/2 teaspoon fine sea salt or table salt Directions Combine the ingredients, then whisk: Add the flour, baking powder, and sea salt to a bowl, then whisk thoroughly to combine. Label and store: Use the self-rising flour right away or store it in a labeled airtight container at room temperature for up to 1 year. Source: Simply Recipes

A homemade muffin is the best answer to an easy breakfast while heading to the office. However, even a good blueberry muffin often faces a problem when the fruit sinks to the bottom and bursts, gluing itself to the paper lining or pan. One trick to solving this dilemma is holding off on mixing the fruit in your muffin batter. Instead, drop a bit of the plain batter to each muffin cavity to create a thin layer. You can then gently fold in your mix-ins to the remaining batter. Proceed with placing the mixed batter over the plain batter, dividing evenly as needed. Continue to bake as normal. The layer of plain batter at the bottom will prevent the berries from sinking to the bottom of the pan and bursting. This method works with lined or unlined pans, making clean-up a breeze. It’ll also work with other berry mix-ins, dried fruit or even chocolate chips. Source: the Kitchn

There are plenty of tips out there that claim to help you hang onto the color of pesto. From blanching the basil leaves to adding a bit of lemon juice, chefs all have their own tricks for pesto. One trick you probably haven’t heard of: an ice cube. Pesto has come a long way from the traditional mortar and pestle to modern food processors. A step you can skip is the blanching of basil. This process involves tossing the leaves into a pot of boiling water then quickly transferring them to an ice bath and squeezing the leaves dry before blending the pesto. Instead, drop an ice cube into the bowl of the food processor when pulsing the basil. The ice will shock the herbs and prevent them from browning. You can do this with any type of pesto with other herbs and greens such as parsley, mint or arugula. The ice will rattle in the processor at first, but will melt and break down as you pulse the pesto. Any leftover ice bits will dissolve when you blend in the olive oil. You’ll end up with a vibrant green pesto without any complicated techniques or extra steps. Source: the Kitchn

Cutting fruits and vegetables is all in the grip. There are 4 tips for safer and smarter chopping you can follow. Making sure the cutting board won’t slip Using the “claw grip” method when cutting Stabilizing your food Keeping your knives sharp Keep Your Cutting Board From Slipping You first want to make sure your cutting board isn’t moving around while you’re using it. Chopping on an unstable surface could potentially lead to accidents. Some boards come with rubber feet on the bottom which are great for stabilizing the board. If yours doesn’t, use a damp kitchen towel or a rubber mat underneath the cutting board. The Claw Grip Protect your finger while also stabilizing your ingredient with the “claw grip”. This method takes your non-dominant hand’s fingers to form a claw. Press your fingertips and a bit of your fingernails into the food itself to hold it stable. It also protects your fingers in case the knife slips. As you move down the food and the pieces get smaller, it’s important to curl and tuck your fingertips under as you grip the food. This will also help grip your ingredient as it continues to shrink. Put the Cut Side Down You want to create a flat surface to secure your food. Doing so will prevent any rocking or slipping while cutting. For example, if you are cutting an onion you want to prevent it from rolling around on the table. Cut the onion in half and place the cut side down before chopping it into pieces. Combining this method with the claw grip will ensure you can safely and securely cut any fruit or vegetable. Keep Knives Sharp If you’re struggling to cut through a potato, it may be time to sharpen your knife. A knife should easily cut through ingredients without damaging them. A dull knife can be more dangerous than a sharp one since it requires more pressure which could cause you to lose your grip. You can take your knife to be professionally sharpened at least once every six months or more depending on use. Source: Simply Recipes

We all know the pain of making a batch of cinnamon rolls and turning around to find you’re out of powdered sugar. Without extra time to run to the store, missing out on this key ingredient could spill disaster for many recipes. However, there’s a solution if you have white sugar and a food processor or blender around. Powdered sugar is white cane sugar that has been pulverized to a fine powder. You can achieve the same result with a bit of cornstarch and just a few minutes of time. Prep time: 2 minsTotal: 10 minsTotal time: 12 minsServings: 16 servingsYield: 2 cups Ingredients 2 cups granulated white sugar 2 tablespoons cornstarch Directions Combine the sugar and cornstarch: Combine the sugar and cornstarch in a blender jar or bowl of a food processor. Pulverize the sugar: Turn the machine on to high speed and run 3 to 5 minutes. The time will depend on your blender or food processor; some high speed blenders will take as few as 3 minutes. Stop the machine every few minutes to scrape down the sides to make sure all the sugar gets evenly pulverized. Check the texture of the sugar: The sugar is done when it feels fine and powdery when you rub it between your fingers; if it’s still gritty, keep processing. Use right away or store for later: The powdered sugar may be hot from the friction of the machine. If it is, let it cool before putting in an airtight container or zip top bag. Like regular powdered sugar, it will keep indefinitely. Source: Simply Recipes