HOW TO BAKE....On a budget!

Yes, I am a dedicated foodie, cook, and baker. I save money for a brand new cake pan, search websites for a killer deal on spatulas, and am willing to eat instant noodles for a week to try out a new restaurant on the weekend. But, I know many folks are not like me. They enjoying cooking, trying new dishes, and want to do it within their budget.

This is a common questions I get asked on a regular basis: How do you cook and bake wonderful meals and treats without going broke? First off, save all of that fancy-schmacy stuff (like black truffles, saffron, beef tenderloin) for special occasions or high-end restaurants.

Here are my 5 basic tips for cooking and baking dishes...on a budget!

TIP ONE: Buy in BULK!
This is one of my greatest finds: the bulk food section in your local grocery store. Buying in bulks help you reduce the cost per pound. For example, on a recent grocery store tip, I saw a one pound of bagged brown rice cost $1.79. I headed to the bulk food area, and brown rice was on sale for $0.99 per pound. Not only does it save you money, you will only buy what you need, now!
I also buy in bulk when needing a special baking ingredient: a speciality flour, oats, nuts, or sea salt. All are found, and much cheaper, in the bulk section. Then, I can get the correct amount I personally need without letting any extra go to waste.

TIP TWO: Plan AHEAD!
Set aside a set time and afternoon for food shopping. Write a list of what you need and stear clear of any crazy bargins the store is promoting. It is much cheaper to shop once a week versus five days a week! Planning ahead helps when planning meals during the week. Write down what you meals you are cooking at the beginning of the week. This is help reduce daily stress and last minute stops to the grocery store.

TIP THREE: Shop at warehouses!
Think: Costco, Sam's Club, and cash and carry-type stores. Larger stores will have higher volume creating a lower price for you. Also, remember my tip #1: buying in bulk saves money!

TIP FOUR: Buy all-purpose foods!
What is an all-purpose food? Food that can be used in many dishes and preperations. My favorite are: onions, garlic, bell peppers, carrots, broccoli, green onions, beans, qunioa, rice, tofu, eggs, and chicken. With these items I can create: Mexi-scramble for breakfast, bell pepper-onion quinoa, garlic tofu/chicken, and veggie rice and beans. Not only are these foods multi-use, they are naturally filling since they contain fiber and lots of natural vitamins and minerals.
When I am baking, I always have these items on hand: all-purpose flour, baking powder, baking soda, salt, unsalted butter (I like to buy 'em in bulk and store them in the freezer when needed), and eggs. Any special nuts, chocolate, dairy, or dried fruit I buy when needed. Another good trick? I like baking a batch of cookies and storing them in the freezer. Thus, throughout the week, I can snag a homemade cookie when I am craving one!

TIP FIVE: Use all-purpose cookware and bakeware!
Just like your food, your bakeware and cookware should serve more than one purpose. With my round, sqaure, and rectangle-shaped cake pans, I use them to roast potatoes, chicken breats, and veggies. Remember to throughly clean 'em after each use! When you are cooking, I like 2-3 large skillets for sauting, stir frying, and browning proteins.

More helpful advice:
-Keep your dry baking ingredients store in an air-tight container, located in a dark drawer/pantry to lock in freshness.
-Store your nuts in the freezer, in an air-tight package.
-Store butter in your freezer. Thaw in the microwave and/or room-temp when you need it!
-I like to buy frozen fruit and use it when needed.
-When it comes to seasoning, I like using: sea salt, black pepper, garlic powder, onion powder, chili powder, and cayenne for my cooking. Spices do add up quickly, thus only buy what you constantly use on a daily basis and truly enjoy the flavor of!
-Other great all-purpose ingredients I love: soy sauce, olive oil, seasame oil, rice wine vinegar, and balsamic vinegar.

Overall the best I advice I can give: is to plan! Plan your grocery store stops, meals for the week, and the spices/seasonings you will use.

Happy Baking,
Kimm

LATEST INTERVIEW: With fellow baker and cupcake lover, Jenni Liu, from "Jenni's Sugar Shop."

As you know, I love meeting new people through social media, networking events, and foodie gatherings in the Seattle area. I constantly talk to Jenni, on twitter, about food, baking, and cupcakes. We find out we have TONS in common: we both are avid attendees of Google Plus Local events, love cupcakes, and live a busy lifestyle since we both have a small dessert business and work full time.

Below is my interview with Jenni Liu:

Brief bio on Jenni's Sugar Shop:

Jenni's Sugar Shop is an online dessert catering company that specializes in cupcakes, french macarons, and other sweet treats. I started it because I love baking and have always dreamed of opening my own bakery someday. I love baking and bringing joy to others through my sweet treats.
http://jennissugarshop.wordpress.com/


Questions:

1) You seem to love baking for others, what was the "spark" that made you create Jenni's sugar shop?

I have always loved to bake for friends, for family, and for coworkers. However, over time, buying new equipment and quality ingredients really adds up. They had encouraged me to open my own shop for several years, but a storefront is a huge risk and a lot of overhead. With Jenni's Sugar Shop, since it is online-based, I get paid to do what I love -- it's a dream come true.

2) What are your most popular treats?

My most popular treats are my s'more cupcakes, carrot cake, "crack pies", and french macarons.

3) You live a similar lifestyle to me: we both work but also have a side business. How do you balance it all?

Sometimes it is difficult to manage all the things I do, but having a great support system through my family and close friends is key -- they keep me sane! Plus, playing sports and walking my dog are great stress relievers.

4) You are also a big foodie, what is your favorite restaurant in Seattle?

That is a tough question! There are so many good restaurants in Seattle. I would have to say that it's a tie between Harvest Vine and Nishino.

5) What is some advice you learned that you can give to others wanting to start a dessert business?

I think it's best to start small. Try it out and make sure it is something you love to do and want to pursue, then dive in.


From my conversations with Jenni, she is TRULY a sweet young woman with the confidence to balance a busy lifestyle. Plus, her macarons are devine!

Check her out:
facebook: http://www.facebook.com/#!/JennisSugarShop "like" Jenni's Sugar Shop
twitter: https://twitter.com/jennissugarshop @jennissugarshop
blog: http://jennissugarshop.wordpress.com/

Happy Baking!
Kimm

5 different people...5 different cookware NEEDS!

Cookware needs depend on your: lifestyle, cooking ability, and budget. Take those three factors and apply them to which pots and pans fits your life. Too many people watch competitive cooking shows and think, "If the pros use 'em, I must also use them!" WRONG. Your cookware should be different than your friends, family members, and professionals.

Below are 5  people/couples with different lifestyles, cooking ability, and budget: All of these scenrios are examples of people I have helped!

SCENRIO #1:
A brand new college student needs a few pots and pans for his/her dorm room. S/he needs pans with multiple use that are not too pricey.
-Some young teens grow up cooking, but most do not. And, if they do, it is basic food: pasta, protein, rice, and potatoes. Thus, they are just learning how to cook.
-Basic cooks do great with a strong, dishwasher-safe non-stick cookware.
-It is rare that you need an entire set of cookware right now.
Go for: What you need is a two non-stick skillets: one medium (10 inch) and large (12 inch) to do basic sauting and stir frying. Also, a medium non-stick size pot (about 5-7 quarts) to do any boiling or simmering. Make sure it is all dishwasher safe since most college student don't want to spend their free time scrubbing and polishing cookware.

SCENRIO #2:
A young couple is about to get married! The couple is choosing cookware for their registery. They are having a tough time deciding since most of it is "mix and match" from college days and both want something different: She wants a good non-stick set and he wants a clad-contruction stainless steel set. But, they do want their cookware to be budget-friendly for their guest.
-Remember, non-stick cookware is great for ALL cooking abilities: beginner, intermediate, and advanced.
-Stainless steel is "different" to cook on especially if you have never EVER cooked on it. It also requires more time scrubbing and polishing, unlike non-stick cookware.
-In reality, most people have both types of cookware. (Like me!)
Go for: Non-stick set AND individual stainless steel pans. Too many times I have seen couples do the opposite: Stainless steel set with a couple non-stick skillets. Why do I like the "the other way around?" Non-stick is very user-friendly and easier to clean/maintain than stainless steel. Remember, this couple is young and still leads a busy social and professional lifestyle. Plus if they are planning on having children, they will have less time for maintaining their cookware.

SCENRIO #3
A young single professional loves to cook and entertain for his/her friends and family. Often, s/he likes menu planning social dinners and Thanksgiving. Also, s/he is an avid viewer of all the cooking shows on TV!
-A young professional will demand a higher quality cookware than in scenrio #1 and #2. This person comes in with consumer reviews in hand and ready to ask questions about the differences in cookware.
-Since this person is single and probably living on his/her own, they do not mind spending extra money on nicer pans.
Go for: A clad construction stainless steel set with two non-stick skillets for everyday use. Why? They have extra time and money for it. Also, experienced cooks "know" how to correctly cook on stainless steel and often do not mind spending extra elbow grease cleaning it.

SCENRIO #4
A full family of 5 needs basic, every day cookware. With young kids and teens, the parents need something quick and thrifty to use, cook on, and clean. The parents wants a "reasonable" price without losing quality of the pans.
-If both parents are working, some of the young kids may be helping out in the kitchen, too!
-The parents want healthy dishes for everyone in the family.
-Dishwasher safe is a plus!
Go for: Non-stick, dishwasher safe, set. The true benefits of non-stick cookware, versus stainless steel, is: little or zero fat when cooking, easier to clean, and great for all cooking levels.

SCENRIO #5
An old retired couple needs some new pans. They have some beat up ones from the past when they were raising a family. Now, they are cooking just for two instead of five.
-They are experienced cooks from cooking for their family all those years!
-They do have extra time on their hands versus in the past.
Go for: If they like healthy dishes, go for some non-stick staples (like in scenrio #1). If they do not mind spending extra time cleaning, let them choose some great stainless steel pans.

I constantly inform people, not every cookware fits everyone. There is a style and price-range for everyone. Half the battle is finding the right cookware type for you, and next is maintaing it.

Simple tips for choosing cookware for your lifestyle:
-Non-stick is great for beginner cooks, healthy dishes, and people who do not want to spend extra time polishing their cookware. People constantly say, it is more convient cooking on non-stick when you lead a busy life.
-Stainless steel is great for advanced and experienced cooks. It does take more oil/fat when cooking and extra time scrubbing. Yet, like cast iron, it truly last forever.
-In reality, most people have a combination of both. They like cooking one dish in one type of pan, and another recipe in the other. That is fine, in fact, I encourage people cooking on different styles of cookware. It is a lesson all its own!
-Always: set a budget, read consumer report reviews, and check reviews online.

Happy Baking!
Kimm

Is your cookware dishwasher SAFE?

"Is this cookware safe to put in the dishwasher?" One of the most common questions I get from customers. Why is it a concern? In the dishwasher, the water is hot and the soap is strong. Plus, pots and pans tend to "bang around" while being cleaned. You do not want those factors killing your brand new pans.

How does a cookware manufacturer determine if a pot or pan is dishwasher safe? It comes down to the metal, also known as the "vessel." Are you concerned about non-stick coatings? Most of them are OK to put in the dishwasher, you just have to worry about the metal.

*Remember: We need some sort of heat conduction from a metal when cooking. Stainless steel, by itself, heats uneven. It is lined with aluminum because it is abundant, conducts heat well, and pretty easy to mold. Or, we can cast, stamp, or hard anodize aluminum and line it with a protective coating.

WHAT IS SAFE TO PUT IN THE DISHWASHER:
- Stainless Steel cookware (Even with non-stick coating in the exterior)
- Hard anodized aluminum non-stick with a protective exterior (like non-stick or color coating) and base (like a stainless steel or rings.)
-Glass lids
-Stainless steel lids and tools
-Nylon/Silicone-handled tools

WHAT IS NOT DISHWASHER SAFE:
-Hard anodized aluminum (if your non-stick pans have zero protection on the exterior or bottom, you cannot put these pans in the dishwasher.)
-Cast aluminum cookware/bakeware (Cast aluminum needs to be treated and seasoned like cast iron.)
-Pure/Straight aluminum cookware/bakeware
-Full cooper or cooper-lined cookware (Even if there is a small amount of exposed cooper on the pan, it is not dishwasher safe.)
-Procelain enamel-exterior/lined cookware

Q: So, what happens if you put your "not dishwasher" cookware in your dishwasher?
A: You just voided the warranty. Remember you have to follow the cookware manufacture's direction to keep their warrany valid.
-Cooper: Will tarnish and turn blue-grey.
-Hard Anodized aluminum: Will turn bright white. (This is most common!)
-Cast Aluminum and Pure Aluminum: Discolor lightly and eventually warp.
-Procelain enamel: Dull over time.

What is your best bet? HAND WASH. Use regular dish soap with a soft yellow or green sponge. Please avoid metal scrubbies (they also void cookware warranties).

Here are some simple tips for cleaning your cookware:
-With stainless steel: In your pot/pan, add 2 cups water and 1/4 cup distilled white vinegar. Let it simmer for 15 minutes. Pour out the mixture and let cool. Use a polish to detail any stains.
-With non-stick: Make a paste with water and baking soap. Rub it on your pan, and let it sit for 15 minutes. Wash as you would. Repeat if the stain is bad.
*Note: Remember when you are cooking, you are exposing some sort of metal to direct heat. It is natural for the bottoms of  your cookware to discolor fast. I recommend polishing your cookware (with my tips above or a cookware polish) once a month.

Happy Baking,
Kimm

How to properly "prep" your baking pans!

Picking the right pan size and "prepping" it for baking is a lesson all its own. Get the correct pan size and your delicious baked goods will come out even and uniform in size. If you do not have the right baking pan size, or you did not prepare it correctly, your baked good will come out mishaped.

Look the photo above. Two banana bread loaves baked in the exact same size loaf pan. The difference? I "prepped" each pan differently.

In the top pan: I lightly greased the inside with soft butter, cut parchment paper in long strips, and layed the paper over the buttered surface.
Notice: full, uniform, and perfect loaf size.


In the bottom pan: I only buttered the inside of the pan. I did not use parchment paper.
Notice: a slighty edge on the sides. 

Results? The top loaf is, overall, more uniform in size, thanks to the butter and parchment paper. The bottom loaf still has a loaf-like shape, but since there was no parchment paper to "help" the loaf grow while baking, the sides slid down causing its mishape. THIS is why I like to prep my pans with butter and parchment paper. (Please forgo aersol, non-stick sprays! My avid readers know how much I dislike them!)

Prepping your baking pans is simple and easy! I love baking with a thick-gauge, non-stick bakeware because it is super easy to clean, bakes evenly, and afforable.
Step One: Using about 1/8 teaspoon of soften, unsalted butter, I rubbed it inside my pan with my hand. Make sure you get the edges and sides!

Step Two: Cut parchment paper to the pan's size. In a standard loaf pan, I first cut a long rectangle-shape and place it down the middle.

Step Three: I cut two more large pieces of parchment paper and lay it over the long sides. Ta-da! You are finished with your pans. Be sure to have all of your pans ready-to-go before you start baking. Thus, once you are done making your batter or dough, all you have to do is pour it in your pan and bake!

Happy Baking!
Kimm

MORE SWEET SUCCESS: University of Montana Cupcakes!

Sharon wanted to do something extra special for her daughter. She was about to graduate from high school and attend the University of Montana in the fall. Sticking with basic chocolate and vanilla cake and buttercream flavors, I created "extra special" decor for the cupcakes. Using red, black, and white fondant, I made the "UM" logo, paw print, and graduation cap. The result? One-of-a-kind cupcakes for a special graduation party. Sharon and her family loved them!

I loved working with Sharon, she made her decision about cupcakes simple and quick: U of M cupcakes using the colors and logo. Perfect, a baker's dream!

Happy Baking!
Kimm

When you are buying cookware: My TOP 5 questions you must ask!

Buying new cookware or bakeware is tricky...currently, there are many options for you to pick. There is the pricey, moderate, and well, cheap-o-stuff. One of my co-workers asked me for advice: She wanted a couple new pans but did not know where to start. I am please that she asked me and I am always happy to help and answer any questions!

First off know:
1) What type you want: either non-stick, stainless steel, or cast iron cookware.
2) Your budget. Cookware can get expensive. Set a limit!
3) Read consumer reports and customer reviews. Know the "big players" in the game.

Here are my top 5 questions to ask when you are going to purchase your cookware:

1) Does this cookware line get returned for poor quality?
Why: People will return cookware for poor quality. It might chip, flake, or warp. I have seen pans get returned after 6 months of use!

2) What cookware line never gets returned for excellent quality?
Why: Ask this to an experienced salesperson. They will see what gets returned and what never gets returned.

3) Is it OK to return cookware, even after 5, 10, 15 years of use?
Why: Good retail stores will let you bring back cookware, no matter how long you had it. They still want you as their customer! And since cookware is always changing and improving, your old line could of easily be discounted and a new and improved line took its place.

4) If it is a pricey cookware line, ask "Why is this so expensive?"
Why: Manufacturing in the USA and over-seas (mainly in Europe) will "up" the price. Is this a negative quality? No, I am all for jobs in America and over-seas, but they tend make cookware pricey and unaffordable for my lifestyle. Ask yourself, if it is worth it.

5) What would YOU (to the salesperson) buy?
This is very important. Why? A retail store can have MANY, and MANY, options for cookware. But a personal opinion goes ALONG when selling, trust me I know! Also, ask them if they would spend "x-amount of dollars" on this cookware.

Overall when selling cookware, I like people who do personal research before buying. I highly recommend doing this for yourself. Have any questions? Details? Comparison questions?
Ask: kimmmoore63@gmail.com Put "Cookware help" in the subject line, please.

Happy Baking!
Kimm