Butter: salted vs. unsalted
Posted by Gina on Jul 20, 2009
Why is it necessary to use unsalted butter in some baking recipes? I am baking scones and have no unsalted butter. Will they be “not so good” with “regular” butter? Thank you very much! -Shelley
Your scones will be just as good, if not better, when using salted butter! I personally always bake with salted butter. I like to butter my bread with salted butter, so I buy just the one kind. Salt enhances the flavor of baked goods. The recipes that call for unsalted butter are following the rules by keeping sweet things sweet, but you may have noticed that most baking recipes almost always call for a teaspoon or so of salt. If salt were not used, the flavor would be unbalanced and a tad too sweet. You may want to eliminate (or cut in half) the teaspoon of salt called for in the recipe if you are using salted butter. But to be honest, most of the time when I bake I add the salt and use salted butter and I get good results.
natural food coloring
Posted by Gina on Jun 10, 2009
I am diabetic and have a passion for baking low sugar cakes and pastries. Prefer to have some color to them. Find it impossible to locate any certified organic food colors. Yes, I have used concentrated juices from pomegranate, blackberries, blueberries but the hues do not have the intensity I seek. Even caramel flavoring and color is artificially created from a corn base with or without ammonia and sulfites or synthetically made from acetone. Any suggestions? Thank you. - Louise
I did some research and found this website and then this one. Both sites offer all natural vegetable food colorings. The ingredients are listed and they seem like the real deal. They don’t feature the standard “artificial color” and use beets, carrots and other plants to create the colors. It is not clear if they are completely organic, but I think they are definite improvements on all the artificial colorings available. Both sites clearly state that the coloring may impart some flavor to your end product and that applying heat to these colors could change the hue. I think they could best be used in icings and glazes to create vibrantly colored cakes and pastries.
I have never worked with this kind of product before, but the reviews some folks have written on these sites seem like a helpful guide in getting started. I am curious to hear how they work for you and would like to try them myself.
Crumbling Cookies Caper
Posted by Gina on Mar 16, 2009
Why are my peanut butter, chocolate chip oatmeal cookies crumbling into pieces? Got the recipe online:
1c sugar, 1c brown sugar, 1c butter (I used 50/50 smart balance for baking), 2 eggs,1c peanut butter, 1tsp vanilla, 2c flour, 2tsp baking soda, 1/2 tsp salt, 1c oats (I used steel cut kind that might have been in smaller bits than they meant), and chocolate chips.
The culprit in your crumbling cookies caper is the steel cut oats. They require much more cooking time and water than regular rolled oats. What happened is that they absorbed all the moisture from the surrounding dough, but it still wasn’t enough, so the dough became crumbly and the oats remained crunchy. This recipe sounds tasty and looks like it should work just fine as long as you use rolled oats. Instant oats are fine as well. Mmmm… cookies!
Prime Rib
Posted by Gina on Mar 15, 2009
I was looking up recipes for Prime Rib on Epicurious.com. I came across a comment where someone suggested cooking the roast @ 200 degrees for 30 minutes per 1/2 lb. , removing the roast for 30 minutes as you increased the temperature to 500 degrees and then cooking for an additional 30 minutes. I am very interested because they claim that due to the low temp. you retain all or most of the juices.
I just don’t want to have a table of guests waiting for me to bring out a raw roast. Do you have any experience with this method or comments about the probable success?
This is a great method for cooking prime rib. The last stage of the cooking process at 500 degrees should get the fat cap on the roast nice and golden and delicious. Be sure to let your roast rest for 20 minutes before carving. And if some of your guests prefer a more well-done cut, you can always slice off a piece and sauté it quickly on each side. Note that if you are cooking a smallish roast, you will need to reduce the cooking time of the last half hour (at 500 degrees) to just 15 minutes. Also, it is really helpful to keep an oven thermometer in the oven at all times to make sure your oven stays at an even temperature.
Convection Ovens
Posted by Gina on Mar 15, 2009
I used to use a gas oven but recently bought an electric one, the manual is confusing plus vague and I do not understand it at all.
I have attached a picture of the whole oven and of the dials, there are 3 dials one for temperature, function and time. there is also a switch for the fan. I baked a cake yesterday and the settings for the dial that I used were the same as they are in the picture. The cake turned out raw from the middle but crispy and cooked from top and bottom.
Please help me adjust the settings for baking cakes and what would I need to do with the settings while roasting.
Should the fan be off or on? What is it for? I think it circulates heat all around that’s why I kept it on. I get the temperature and time dial but really need help with the function dial.
I am sorry you are having so much trouble with your brand new oven. I have a lot of experience using the small convection ovens and I have not run into the trouble you have experienced. The first thing I recommend is putting an oven thermometer in the oven and testing the accuracy of the temperature for an hour or so on each of the settings. If the oven runs hot by 25 degrees you can then make the adjustment on the temperature dial. My oven at home runs 50 degrees hot most of the time so I have to rely on the thermometer I keep in the oven at all times.
As for the dials on your oven, my best guess is the following:
- The top dial is for the temperature. You knew this, but just thought I’d cover all of them.
- The middle function dial refers to the two different heating elements and their location in the oven.
- The symbol at the 3 o’clock position is for the heating element on the top of the oven, best used for things that you want to brown.
- The symbol at the 6 o’clock position is for the heating element on the bottom of the oven, best for roasting and slow braises.
- The symbol at the 9 o’clock position is for turning on both heating elements at the same time: this would be best for baking.
- The bottom dial is simply a timer.
- The switch on the bottom turns the fan on or off. Using the fan distributes the heat around the oven and usually makes for more even cooking. If I am using a convection oven, I always use the fan for everything I put in there. It cooks things a little more quickly and efficiently.
It sounds like your oven must run hot since your cake was golden brown on the outside and raw in the middle. How frustrating! If after you test the temperature, you find that it is indeed running hot, you might consider returning your oven for a new one or getting a different brand. The ones I am used to using are professional mini convection ovens and are quite expensive, but work beautifully. Hopefully you will be able to get the results you want from this oven with just a few minor adjustments.
Brown Rice Cookery
Posted by Gina on Mar 15, 2009
I have been trying to cook long grain brown rice (instead of the quick kind) and it keeps turning our “crunchy” instead of soft. I have followed directions on the package and for my steamer/cooker, but each time it comes out the same. Can you give me directions on how to cook long grain brown rice so that it comes out fluffy and soft?
Long grain brown rice will never be quite as fluffy and soft as white rice because the bran is intact. But it does have a lovely texture and nutty flavor when fully cooked.
It sounds like the trouble you are having is that the rice is being cooked too fast or at too high of a temperature and the water is evaporating before getting absorbed into the rice. A quick fix is to just add a bit more water to the mostly cooked pan or steamer of rice and let it cook a little longer until the desired result is achieved.
If cooking the rice on the stovetop, wait until the rice and water have come to a boil and then cover the pot and lower the flame to the lowest setting possible. After this allow the rice to simmer until tender. You could also try doing the whole thing in the oven in a covered dish. This ensures that the rice will be cooked slowly and have plenty of time to absorb all the water it needs. This also makes certain that there is little chance of the rice getting burned. This method takes a little longer, but if you factor in that you may not need to scrub a scorched pot afterwards, it could be worth the extra 15 minutes. 
Gnocchi
Posted by Gina on Mar 15, 2009
I was wondering if you know what the secret is to making a gnocchi that does not have a “gummy” consistency when eaten. The gnocchi I’ve had at some of the better trattoria’s in Italy had a soft, melt-in-your-mouth type consistency, but my homemade gnocchi is chewy. Any hints on how I can imitate the better Italian version? (as an aside, Trader Joe’s sells a couple types of gnocchi from Italy, but I noticed they are also gummy/chewy. I’m starting to think that is what gnocchi consistency is intended to be!?) -Joan
I agree that there is nothing else like tender delicate handmade gnocchi that melts in you mouth! But I must admit that achieving this quality is a bit tricky and requires practice.
I have found that recipes that call for baking the potatoes rather than boiling them yield a lighter, fluffier dumpling. This is because there is less water in the dough which cuts down on the gumminess. Also, I like recipes that call for a little bit of baking powder because it gives the gnocchi extra lightness when they are boiled.
Here is a recipe that I have had success with:
5 lbs russet potatoes
2 1/2 tsp salt
2 3/4 tsp baking powder
4 egg whites
3 3/4 cups unbleached all-purpose flour
-Pierce potatoes and bake at 400 degrees until tender.
-Peel potatoes while warm and press through a potato ricer or food mill.
- Mix potatoes, salt, baking powder, and egg whites in a large bowl.
-Add flour (a little at a time) and mix with hands until the mixture forms a rough ball.
-Divide dough into two batches keeping one covered
-Knead dough on a dry, lightly floured board until smooth (about 3-5 minutes).
-With a sharp knife cut a piece of dough and roll into a rope about the thickness of your index finger.
- Cut rope into 1 inch pieces and form slightly.
- Boil in gnocchi in batches in salted water until they float.
-Remove them gently with a slotted spoon allowing most of the water to drip off before adding them to your warm sauce.
Some other notes:
-Give yourself a few chances to make this recipe or one like it because getting a feel for how much to knead the dough takes some doing. Feel free to cut this recipe in half to get some practice.
-If the gnocchi falls apart or disintegrates when put in boiling water then you will probably need to work the dough a bit longer or add a tiny bit if moisture to the dough.
- If the gnocchi are gummy or not tender then you may need to cut back on how much the dough was needed or add a bit more flour to the mix.
-Have the sauce you are going to flavor the gnocchi with ready to go because once the dumplings are cooked they need to be eaten and not handled too much
Hope this information helps and you are able to make the gnocchi of your dreams!
Chocolate Chip Cookies!
Posted by Gina on Oct 31, 2008
I really want to make chocolate chip cookies that have the texture of “Chips Ahoy”. Whenever I make them from scratch they are really flat and too crunchy. What am I doing wrong? How do I make my dream Chocolate Chip Cookies??
I feel your pain! Cookies are very dear to me and I was so thrilled to find the chocolate chip cookie recipe of my dreams a few years ago from a small cafe where I was the chef. I am happy to share it with you!
First, let me explain what is going on with most recipes for chocolate chip cookies. The crunchiness has to do with the type and quantity of sugar being used. Of course if too much flour is added that will affect things as well. But let’s get back to the sugar issue. Most recipes call for equal parts white sugar and brown sugar. Brown sugar is brown and slightly moist because molasses has been added to granulated sugar. This added moisture makes the cookie chewy. The recipe I use calls for only brown sugar. The result is a cookie that is chewy all throughout with a slightly crispy edge. Mmmmm!
Chocolate Chip Cookies
1# butter-room temperature
4c brown sugar
4 eggs-room temperature
2T vanilla
4c flour
2t baking soda
2t salt
3.5c chocolate chips or 1# of chopped bittersweet chocolate
-cream the butter and sugar
-add the eggs one at a time until incorporated
-add the vanilla
-in a separate bowl combine the dry ingredients
-add the dry ingredients in thirds to the butter and egg mixture
-be sure to scrape down the sides of the bowl with a rubber spatula so that all the ingredients are mixed evenly
-add the chocolate
-portion the cookies into equal sizes, it is easier to do if the dough has been chilled first and the chilled dough bakes more evenly
-bake at 350?F until golden, the cooking time will depend on the portion of each cookie
At home I will make a batch of cookie dough, portion them all out, place them on a cookie sheet and place them in the freezer. Once they are frozen I put them in a ziplock bag for future use. When I want a batch of cookies I just preheat the oven and pop in the cookies. You don’t have to wait for them to thaw, they will just take a few minutes longer in the oven.
A few notes on portioning cookie dough. I use a scale to weigh the chilled dough because I happen to have one on hand. Two ounces is a nice size for a cookie. If you don’t have a scale, a small ice cream scoop will work, or you can just eye it. Once the dough has been weighed or portioned, roll it between your palms to smooth out the rough edges. Then you are ready to bake! The reason I am giving you all these details about portioning cookies is because it really makes a big difference in the final product. The cookies bake evenly because they are all the same size and they look really professional.
Condensed vs. Evaporated?
Posted by Gina on Oct 31, 2008
What’s the difference between condensed milk and evaporated milk? Can I substitute coconut milk for either of these? -Carmen
Condensed milk is often called sweetened condensed milk and it is milk that has been evaporated and sweetened. Evaporated milk is just that with no sweetener added. Note that evaporated milk does have some sweetness to it because of the concentration of the natural lactose sugar.
Since these milks are not to be used interchangeably, substituting with coconut milk may be tricky. I would try using coconut milk in place of evaporated milk but not sweetened condensed milk. Although coconut milk is rich and thick, it does not have the same thickness or sweetness as evaporated milk. But I have never tried this substitution before so I am not certain. I think it the difference in the end product would be the texture and the flavor, which could possibly be superior. Now I am curious.
Grains for Bread?
Posted by Gina on Oct 31, 2008
If my bread machine recipe calls for quick cooking oats, can I use 5 grain or regular cooking oats instead?
Yes, you can use regular cooking oats or five grain. If the end result seems a tad dry you can simply soak the oats in some water a few hours before using them. Be sure to drain all the extra water out before adding them to you recipe.