Heart-shaped sweet treats? Yes, please!

Through social media, I am lucky to meet new bloggers, fellow foodies, and discover new baking products. While reading my tweets one day, I stumbled upon a company called Mastrad, which sells unique baking pans and kitchen supplies. After conversing on twitter, they read my "cupcakes and cookware" blog, loved it, and sent me their heart-shaped silicone baking cups to "test" and try out.



They arrived in a plastic container, which is VERY helpful for storage and making sure they stay organized in my pantry. The heart-shaped baking cups are made of silicone, which has its benefits over other bakeware mediums: dishwasher safe, super easy to clean/maintain, and heat safe to 480 degrees F.

Why heart shaped? Why not? I can see myself baking cupcakes and brownies, with my niece and nephew, with these cups! Plus they make it convenient for a "one size serving." No extra time is needed for greasing pans or cutting brownies. PERFECT for a busy parent, beginner baker, or a special holiday treat.

My "test" drive? Baking homemade brownies in the cups. Six of 'em fit perfect in my 9 inch round cake pan. I let them cool 100% before unmolding them. Having heart-shaped homemade brownies is such a treat!

Overall, I am pleased and happy with my Mastrad baking cups. They are easy to use and clean, which is always a bonus. I look forward to using more of their products in the future and recommending their bakeware for fellow bakers and cooks

For more information on Mastrad and their products, check out:

http://www.mastrad.us/ and  http://www.shopmastrad.com/

facebook: "Like" Mastrad, Inc http://www.facebook.com/MastradUS

twitter: follow @mastrad https://twitter.com/Mastrad

Happy Baking,

Kimm

What SALT does to your baked good!

When I first started blogging, I wrote a post titled: "SALT- The most important ingredient!" Yes, I am a lover of anything "salty-sweet" or made with a flavored, coarse, unrefined sea salt. But, what EXACTLY does salt do to your chocolate chip cookies, chiffon cake, or lemon-blueberry muffins? Salt has many functions and actions in the baking and culinary field.

First off, salt naturally adds flavor to sweet and savory dishes. It is a necessary and key ingredient in the kitchen! Along, with black pepper, it is staple to have a salt jar right next to your cooking range.

Salt has many purposes in cooking, here are my top three reasons!

1) Enhance flavor!
No matter what you are cooking, it balances and enhances the dish/food you are cooking. Pre-package foods contain LOTS, AND LOTS of sodium due to the lack of natural flavor and to have a longer "shelf life" than non-packaged foods.

2) Strengthen gluten strands!
Salt naturally helps gluten strands become nice 'n' strong to create a solid structure for your baked good. This is key especially in French-type breads. Forgot your salt when you are baking bread? The dough will become very "slack" and "wet."

3) Give color!
Salt aids in browning. (Secret tip: I like to add a pinch of salt when I am making egg wash for my morning pasteries!) It gives crossiants, breads, and muffins a nice, golden color. Forgot your salt? Your sweet treats and bread will come out pale.

Salt's three main forms:

1) Kosher: A coarse salt, perfect for "every day" cooking. I like using kosher salt when I am brining, salting water for rice/potatoes, and roasting proteins.

2) Iodizied : A fine salt that I love using for baking anything sweet. Why? Since it is a fine grain, it tends to blend into the batter or dough perfectly. Since coarse salt, like kosher, have a larger diameter, it can leave tiny, "salty bites." Stick with a fine grain salt when baking...always!

3) Sea salt: Yes, salt from the sea. The "most pure" salt flavor you have! Go for "unrefined" sea salt and use it when "finishing" a dish. Example:  A few pinches on your grilled steak, seared salmon, in your homemade balsamic dressing, or quinoa, it adds flavor without adding a calories or fat. Many gourmet shops are now carrying flavored sea salts to cater to your homemade meals and tastes.

I have all three at home! Just need one? Go for kosher salt and add more to your collection in your future.

What is the most important tip about salt I can give you? NEVER forget it! Salt to cooking and baking, is like breathing: we need it. Avoid pre-packaged foods, which are drowned in sodium, and cooking your own veggies and meals with your favorite salt.

Here are my favorite salts to use when cooking and baking:
http://waldenlanegourmet.com/category/34-best-gourmet-salts.aspx
(The Alderwood Smoked Sea Salt is one of my faves!)

Happy Baking!
Kimm

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STAINLESS STEEL COOKWARE CONSTRUCTION...explained!

Hence my blog name, "cupcakes and cookware," I wanted to do a post dedicated to the 2 types of stainless steel construction cookware. Stainless steel has a great rank among other types of cookware: long lasting and professionally used. Like most people, I have a mix of all three types of cookware and enjoy cooking on all types. Read more to find out the differences between the two stainless steel construction cookware on the market.

Remember, cookware comes in 3 main materials:

1) Non-stick (aluminum-material base)


2) Stainless Steel (usually a combination of stainless steel and aluminum)


3) Cast Iron

First off....why stainless steel over the other two types of cookware?

Answer: Stainless steel has a wonderful reputation for lasting forever, being non-reactive to all foods, and the ability to take high heat, from a stove or oven, without damaging it. Sound too good to be true? In some ways, yes. Cooking on stainless steel is, well, tricky. You will have to add more fat (olive oil, butter, etc), food will STICK, and more "elbow grease" is needed when cleaning and polishing. ( FYI: You will become best friends with polishers!)
I cannot stress this enough: cooking on non-stick is 100% different than cooking on stainless steel.

Then, why do professionals love it?

Answer: In a professional setting (Yes, I do have experience!) you use super high heat, at a very fast pace, with a dishwasher that is super hot with strong soap. Over time, even stainless steel pans wrap and damage. Remember, professionals have more experience and training in cooking, thus they are able to use any types of cookware without a problem.

FACT: Stainless steel naturally heats uneven. Yes, it is strong, durable, and attractive, but 100% pure stainless steel will not heat in an uniform matter. Aluminum is a decent heat conductor, very abundant, and easy to manufacture. Thus, it is usually combined with stainless steel cookware.

Now, to the two main constructions:

1) Aluminum encapsulated base

-Basically, the bottom has a layered base of: stainless steel-aluminum-stainless steel. The sides are pure stainless steel.

-This construction is lighter in weight and feel.

-These pans will heat decently.

-Perfect for someone who does not want to spend a ton of money of expensive cookware.

2) Clad construction, also known as tri-ply (Clad means layers, a bonding of two metals together.)

- Basically, full layers of: stainless steel-aluminum-stainless steel on the bottom and sides of pans. This will conduct heat better than an aluminum encapsulated base pan.

-Clad construction can get pricey. I recommended clad construction for serious and advanced cooks who do not mind spending extra money.

- Clad construction is getting very popular among consumers, many cookware manufactures are coming out with clad-lines.

-My recommendation? Find a good clad/tri-ply line that you personally like with the right price.

-Overall, "clad construction" is the same within cookware lines. Just find one you truly enjoy!

There are also 5-ply and 7-ply lines, which have more layers of aluminum, stainless steel, and possibly cooper. Why more layers? Unsure. But I do know the more layers you add, the pricier and heavier the cookware gets. My advice: stick to a good tri-ply lines for your best value.

Tips for buying stainless steel :

-Perfect for advance cooks. (Are you a beginner? Or just hate spending extra time cleaning/polishing? I recommend a good non-stick pan.)


-Always have a budget! Go in know you either want a tri-ply or aluminum-encapsualted base cookware.


-Interested in cooking on stainless steel but never have? Buy a small skillet and test out the difference!

Overall, the mass majority of people have a combination of all types of cookware and use them accordingly to the recipe and lifestyle. I recommend cooking on all types of cookware and seeing which ones you personally like and enjoy!

Happy Baking!
Kimm

What Bikram Yoga has taught me about baking.

When I am not working, baking, blogging, or tweeting, I am practicing Bikram's (pronounced "Beek-Rim") yoga. Now, exactly what is Bikram yoga and how does it differ from other types of yoga? Answer: Bikram is a guy. A hardcore yoga guy who created a series of 26 set postures and 2 breathing exercises.

Bikram yoga is a type of Hatha yoga, also known as hot yoga. Yes, it is always done in a hot, heated, and humid practice room. Why? Heat helps your muscles relax, therefore you can stretch better, and it makes you sweat.....buckets. Sweating is a naturally way for your body to cool itself down and detox any nasty stuff that is inside your body. Bikram's yoga tends to be more difficult, disciplined, and well, harder than other types of yoga out there today. (Now, don't be scared to try it! There are many life dedicated Bikram yogis in the community. Remember you are never too old, too sick, or too injured to START.)

Time for the lessons...

When I am taking class, the teacher always speaks the same dialogue...over and over again. Really? How can taking the same class teach me anything new?

Welcome to lesson number one:

I must try and never give up. Giving up lasts forever, trying does not.

In life, especially in baking, we need to do things over and over again until we have mastered them. Did my first brioche loaf turn out golden and delicious? Nope. How about my chocolate chiffon cake? Nah. Even my first attempt at French buttercream turned into a sweet, soupy mess. See, in life, we learn by attempts, fails, and mistakes. Yoga taught me if I fall out of a posture, I must grab my leg again and try, and try, and try.....

Every day is different. What affects my daily class? The weather, season, class size, teacher, how much water I drank, time of day, what I ate throughout the day, etc. The list goes on and on.

This brings me to lesson number two:


I am unable to change what I cannot. I may not be able to change the environment or situation I am presently in, but I can change my mind about it.

If I forget to order a special ingredient, prep my pans properly, buy enough cupcake wrappers, or preheat the oven correctly, there is not much I can do to 'un-do' my mistake. But, I can adjust my actions accordingly and make sure it comes out a sweet success. Yoga taught me if I can change my mind, I can change my life.

The Bikram series is meant to be an intense and hard workout. This is why athletes and "tough peeps" dig it. If you managed to master all 26 postures, which is a very difficult task to complete, there is an advanced series with even more challenging postures.

Finally, lesson number three:


Too good is no good!

In the beginning of my practice, a teacher said, "Kimm, too good is no good! You are sitting too low!" Is it really possible to sit too low in the first part of awkward posture? Well, I managed to do it. Same in triangle, my hips are too open and I often sit wayyyyyy below what is recommended.

Same with sweet treats. You never want anything too sweet, too salty, too dry, or too moist. At the end of the dessert, you always wants to crave one more bite, instead of feeling too full to move. I thought I had most pastry techniques mastered, until I met someone better, I read a book that taught me something new, or someone asked me a pastry question I was unsure how to answer. Overall, in baking and yoga, there will always be someone better and another technique to be learned.


Yoga and baking have one very important thing in common: Both strive for perfection. The perfect pâté brisee, pana cotta, buttercream rose, or semi-freddo to the perfect locked out knee, standing bow pose, backbend, or waiting for the day to finally see your feet in floor bow.

From my baking career to my yoga practice, the journey has been greater, and sweeter, than imagined and expected. Even in tough and difficult situations, I am able to breathe through the storm to sweet success.
 
Namaste. 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