One of my favorite culinary books is "Culinary Artistry" by Andrew Dornenburg and Karen Page. Not only does it talk about cooking as a craft and trade, it gives hints and tips on what flavors blend well together. Plus, it gives a list of ripe foods for every season.
In the last chapter, the authors ask popular, well-known chefs about their favorite ingredients to use in the kitchen. Every chef had a variety of different answers. I can't help but to think what my most useful ingredients would be. Thus, here is my top 10 favorite ingredients:
1) Sea salt: My #1 seasoning agent for all types of foods. Plus "sea salt" (versus iodized or kosher) contains trace minerals your body needs!
2) Olive oil: Good, basic, all-natural olive oil. Not only to saute and sear with, but to make salad dressings and dips. Avoid, "light" olive oil, it lacks flavor. I like to buy olive oil in dark bottles to protect the oil from the light.
3) Sesame oil: My second favorite oil because of the nice "seed-like" flavor. Great for all my asian dishes I cook!
4) Quinoa: A great gluten-free, complete protein grain. I love it because it cooks fast and you can add a variety of flavors and veggies to it. Feeling sweet? Cook quinoa in soy milk and add cinnamon, nutmeg, nuts, and raisins for a nice, light dessert.
5) Eggs: Eggs are a healthly, high protein, inexpensive ingredient. Not only do I bake cakes and cookies with eggs, I make veggie scrambles and "toad-in-a-hole" with fresh eggs.
6) Vanilla extract: Real vanilla extract adds and improves flavor to all baked goods. Think of it as your "salt" in the sweet world. Adding 1 tsp to any sweet recipe will improve its flavor.
7) Onions: Sweet, red, white, green, etc. I love them all because they are cheap, add TONS of flavor, and can be used in any savory recipe. Do you hate 'em because they make your cry? That is 100% natural and OK, plus it means the onion will have a strong flavor. Make sure your knife is always sharp when you cut onions.
8) Garlic: Just like onions, garlic is cheap and adds flavor to almost as dish you cook. I love adding garlic to a recipe that does not even call for it. Do you hate peeling and mincing garlic? Yup, I do, too. Buying pre-peeled garlic is ok, and next time you chop garlic, chop enough for the next week, store it in a plastic container, so you will not have to busy out your cutting board on a daily basis.
9) Vinegars: It is hard to pick just one: rice wine, balsamic, red wine, etc. But I LOVE the tart and sharpness it adds to sauces, dressings, and marinades. Most people will only need 2 types of vinegars in their house hold. I recommend buying one and testing out new recipes with it! Go to an oil-vinegar store to try out new vinegars and blends. Balsamic vinegar is the most popular.
10) Agave nectar: My choice when it comes to sweetening foods. It has a suttle sweetness versus the sharpness of white, refined sugar. Also, since it is vegan, I love baking healthly treats with it, too.
There you have it: my top 10 favorite cooking ingredients to use in the kitchen. What is yours???
Happy Baking!
-SC
Tuesday, 31 January 2012
Sunday, 8 January 2012
How to make 'em MINI!
What is better than a wonderful cupcake, pie, brownie, or cookie? MINI cupcakes, brownies, pies, and cookies. More and more local restaurants, bakeries, and cafes are leaning towards "mini" items versus regular sized items. WHY? Well, small bites are appealing at parties and events. Plus, small-bite items can easy be arranged to looks elegant and professional.
Then, how do you "mini" size a sweet treat? I can tell you from experience, making something smaller WILL TAKE MORE TIME. Thus, that is why many catering companies charge extra for bite-size delights. But, having something bite-size makes a clean presentation for everyone to have their "own" treat!
When you do decide to make something bite size remember:
-It will take a shorter time to bake.
-Sometimes, extra small pans will be required = more money spent on tools.
-Like I said before, more labor intensive = more time in the kitchen.
Here are some helpful tips when making cupcakes, brownies, pies, and cookies into MINI SIZE:
CUPCAKES:
-You WILL have a buy mini size cupcake pans and cupcake holders.
-Also, invest in a mini scoop to scoop the batter into the pans.
-Shorter baking time versus a regular sized cupcake.
-Decorating will take longer.
-People tend to like mini cupcakes versus regular sized cupcakes, especially if there is more than one flavor being presented. Then, they can try ALL the cupcake flavors without feeling guilty.
COOKIES:
-Easy: buy a small scoop to scoop out small sized cookie dough. This is for all "drop" cookies like chocolate chip or oatmeal raisin.
-For "roll out" cookies like sugar or gingerbread cookies, buy a small cookie cutter.
-Shorter baking time versus a regular sized cookie. Watch out, I found out (the hard way) that the edges tend to brown very fast.
-Since you baking minis, you may need to buy more cookie sheets! I like baking my cookies on parchment paper-lined cookie sheets. (Easy clean-up, too!)
BROWNIE:
-The easiest to produce into a small size: just cut the brownie pieces into small sizes, after you bake it in a regular size cake or brownie pan.
-Let the brownie cool 100%, at room temp on the kitchen counter, before cutting it, or it will crumble.
-Cut the edges off to "square" the brownie. You will get nice even lines. (Yes, you can eat the brownie scraps.)
-For extra smooth lines: Use a serrated (AKA "bread") knife to cut the brownie. Dip the knife in a large container of hot water, then wipe it with a dry kitchen towel. Now, cut!
PIES/TARTS:
-You can either: a) Bake them in regular sized cupcake pans or b) Buy small pie/tart shell pans. I like choice "a" because I already have cupcake pans in my kitchen. Buying another item means spending more money and finding space for another kitchen tool.
-Lightly butter the cupcake pans with REAL butter and a paper towel. Press the pie/tart dough into pans. Fill with desired filling. Top with more pie dough or streusel.
-Like with all the other mini items, bake for a shorter amount of time!
-Use a small spatula to "lightly lift" the pies out of the cupcake pan or shell.
OVERALL ADVICE:
-Small item = shorter cookie time. What the edges on your cookies!
-More labor intensive = give yourself extra time to produce these small delights!
-Always cool your treats 100% before storing them. You don't want a sweaty cookie.
-Also, don't forget you may need to buy extra special tools to correctly produce your mini treat.
-Storage may be a pain: you will have more treats to store. If you do not have special cake/cupcake containers, you can use baking pans as containers. Just make sure you wrap them very tightly with plastic wrap.
-Careful, small treats tend to be fragile.
Remember: make small, mini treats for special events. Since they are labor intensive and may require special tools, save them for a extra SWEET party you are hosting.
Happy Baking!
-SC
Then, how do you "mini" size a sweet treat? I can tell you from experience, making something smaller WILL TAKE MORE TIME. Thus, that is why many catering companies charge extra for bite-size delights. But, having something bite-size makes a clean presentation for everyone to have their "own" treat!
When you do decide to make something bite size remember:
-It will take a shorter time to bake.
-Sometimes, extra small pans will be required = more money spent on tools.
-Like I said before, more labor intensive = more time in the kitchen.
Here are some helpful tips when making cupcakes, brownies, pies, and cookies into MINI SIZE:
CUPCAKES:
-You WILL have a buy mini size cupcake pans and cupcake holders.
-Also, invest in a mini scoop to scoop the batter into the pans.
-Shorter baking time versus a regular sized cupcake.
-Decorating will take longer.
-People tend to like mini cupcakes versus regular sized cupcakes, especially if there is more than one flavor being presented. Then, they can try ALL the cupcake flavors without feeling guilty.
COOKIES:
-Easy: buy a small scoop to scoop out small sized cookie dough. This is for all "drop" cookies like chocolate chip or oatmeal raisin.
-For "roll out" cookies like sugar or gingerbread cookies, buy a small cookie cutter.
-Shorter baking time versus a regular sized cookie. Watch out, I found out (the hard way) that the edges tend to brown very fast.
-Since you baking minis, you may need to buy more cookie sheets! I like baking my cookies on parchment paper-lined cookie sheets. (Easy clean-up, too!)
BROWNIE:
-The easiest to produce into a small size: just cut the brownie pieces into small sizes, after you bake it in a regular size cake or brownie pan.
-Let the brownie cool 100%, at room temp on the kitchen counter, before cutting it, or it will crumble.
-Cut the edges off to "square" the brownie. You will get nice even lines. (Yes, you can eat the brownie scraps.)
-For extra smooth lines: Use a serrated (AKA "bread") knife to cut the brownie. Dip the knife in a large container of hot water, then wipe it with a dry kitchen towel. Now, cut!
PIES/TARTS:
-You can either: a) Bake them in regular sized cupcake pans or b) Buy small pie/tart shell pans. I like choice "a" because I already have cupcake pans in my kitchen. Buying another item means spending more money and finding space for another kitchen tool.
-Lightly butter the cupcake pans with REAL butter and a paper towel. Press the pie/tart dough into pans. Fill with desired filling. Top with more pie dough or streusel.
-Like with all the other mini items, bake for a shorter amount of time!
-Use a small spatula to "lightly lift" the pies out of the cupcake pan or shell.
OVERALL ADVICE:
-Small item = shorter cookie time. What the edges on your cookies!
-More labor intensive = give yourself extra time to produce these small delights!
-Always cool your treats 100% before storing them. You don't want a sweaty cookie.
-Also, don't forget you may need to buy extra special tools to correctly produce your mini treat.
-Storage may be a pain: you will have more treats to store. If you do not have special cake/cupcake containers, you can use baking pans as containers. Just make sure you wrap them very tightly with plastic wrap.
-Careful, small treats tend to be fragile.
Remember: make small, mini treats for special events. Since they are labor intensive and may require special tools, save them for a extra SWEET party you are hosting.
Happy Baking!
-SC
Friday, 6 January 2012
How to make sure your cake batter is UNIFORM!
Cupcakes collapse. Cake fall in the middle. Banana bread turns out lopsided. What the heck happened to your delicious treat? Well, many factors can explain what happened to your baked good. What is a main factor in most failed baking attempts? The batter was not uniform. It does not matter if you are baking vanilla cupcakes, rich chocolate cake, or cinnamon bread, your batter must be uniformly mixed to properly bake!
What is an uniform batter?
All the ingredients are properly mixed together. The sugar and butter are properly creamed. There are no flour chunks. It looks nice and shiny!
Why does it need to be properly mixed together?
Think of it this way: Your car needs to be properly "built" to run smoothly. If oil is leaking, your muffler is dead, or out of gas, your car won't start. If your cake batter is not properly mixed together, it will not "come out" like planned.
What are some tips to make sure my batter is properly mixed?
1) Cream the butter and sugar together, very well. I make sure I scrape the entire bowl, with a spatula, at least 3 times, during the mixing process.
2) Room temp ingredients "bind" together well versus cold ingredients. Make sure your butter is soft and your eggs are room temp as well. (Just microwave 'em for 10 seconds to take the chill off!)
3) Always sift the flour and dry ingredients to avoid flour chunks.
Something went wrong, and my baked good came out look horrible! What happened?
Ekk, it is hard to pin-point exactly what happened to the cake. Make sure you:
-Used the correctly ingredients.
-Baked it at the properly temp.
-The batter was mixed uniformly. It was not UNDER or OVER mixed.
-You used the right cooking tools.
There are so many baking/cooking blogs and advice on the internet, you can easily detect what happened. Sometimes, it is the recipe itself that is wrong! Make sure you write small helpful notes on the side of your recipes.
What does a uniform batter look like?
-Smooth
-Shiny
-No clumps
-Not "broken." It is easy for the sugars and butter to "break" when liquids are added. Add the liquids slowly.
What other factors can lead to a failed baked good?
-Wrong oven temp (too hot versus too cold)
-Over mixing the batter
-Under mixing the batter
-Wrong ingredients
-Wrong size pan
-Expired ingredients
-Using the wrong kitchen tools (like a paddle attachment versus a whisk attachment)
-The amounts of the ingredients are wrong
A uniform batter is key to a delicious baked good. Know your steps and ingredients to make sure your sweet treat comes out RIGHT.
Happy Baking,
SC
What is an uniform batter?
All the ingredients are properly mixed together. The sugar and butter are properly creamed. There are no flour chunks. It looks nice and shiny!
Why does it need to be properly mixed together?
Think of it this way: Your car needs to be properly "built" to run smoothly. If oil is leaking, your muffler is dead, or out of gas, your car won't start. If your cake batter is not properly mixed together, it will not "come out" like planned.
What are some tips to make sure my batter is properly mixed?
1) Cream the butter and sugar together, very well. I make sure I scrape the entire bowl, with a spatula, at least 3 times, during the mixing process.
2) Room temp ingredients "bind" together well versus cold ingredients. Make sure your butter is soft and your eggs are room temp as well. (Just microwave 'em for 10 seconds to take the chill off!)
3) Always sift the flour and dry ingredients to avoid flour chunks.
Something went wrong, and my baked good came out look horrible! What happened?
Ekk, it is hard to pin-point exactly what happened to the cake. Make sure you:
-Used the correctly ingredients.
-Baked it at the properly temp.
-The batter was mixed uniformly. It was not UNDER or OVER mixed.
-You used the right cooking tools.
There are so many baking/cooking blogs and advice on the internet, you can easily detect what happened. Sometimes, it is the recipe itself that is wrong! Make sure you write small helpful notes on the side of your recipes.
What does a uniform batter look like?
-Smooth
-Shiny
-No clumps
-Not "broken." It is easy for the sugars and butter to "break" when liquids are added. Add the liquids slowly.
What other factors can lead to a failed baked good?
-Wrong oven temp (too hot versus too cold)
-Over mixing the batter
-Under mixing the batter
-Wrong ingredients
-Wrong size pan
-Expired ingredients
-Using the wrong kitchen tools (like a paddle attachment versus a whisk attachment)
-The amounts of the ingredients are wrong
A uniform batter is key to a delicious baked good. Know your steps and ingredients to make sure your sweet treat comes out RIGHT.
Happy Baking,
SC
Thursday, 29 December 2011
My DESSERT predictions for 2012
What a year 2011 was for The SC Team! Not only did I bake cupcakes and sweet stuff for: Microsoft FTEs, DList staffers, happily engaged AND married couples, at&t Hackathon-ers, and of course, my friends and family!
I met so many wonderful people and made connections at: Google Places, Girl Power Hour events, thinkspace networking events, Bellevue/Redmond Chambers events, and of course, the use of social media and blogs. Thank you readers!!!
Special kudos: To my very talented graphic designer, Jessica! She personally reached out to me and wanted to be a part of the SC Team. Without, I would not have my original logo or the ambition to reach out to other businesses, like how you did.
TO: Joanne and my dad for being the "business brains" S.C.O.R.E mentors for offering wonderful and savvy advice.
Also, to my supportive friends and family (Thanks mom and dad for being my taste testers!). And realizing the personal ambition, talent, and brains I never "had" until I started SC.
Not only do I bake sweet stuff, I love seeing what is out there in the pastry/dessert industry. Enjoying seeing what bakeries and catering companies offers lets me "in" on what consumers are demanding. Last year brought much change to the everyday cook and baker: The expansion of the farmers market is growing, not only in major cities, but in major/minor suburbs. The words "gluten-free" and "Celiac disease" is common in our everyday vocab. And, cupcakes are taking over a traditional wedding cake.
Here are my top 3 dessert predictions for 2012:
1) More ethnic desserts will be featured in major restaurants:
Especially in Seattle, ethnic cuisine is HUGE. There is a pho shop, sushi place, Italian joint, and Korean BBQ on almost every corner. Many American-based restaurants are already infusing ethnic-flavors in their menu because it is popular AND delicious! What is next: adding ethnic-inflused flavors to major desserts. Green tea poached pear? Indian-spiced nuts on top of burbon-vanilla ice-cream? Red bean rice pudding with sesame seed tuiles? YES, PLEASE.
2) Not only mini cupcakes, MINI COOKIES/BROWNIES/DESSERTS:
Why mini? People do not feel as guilty eating something small versus eating something big...no matter what it is, sweet or savory. Plus, ordering small amounts of small items saves money over buying large amounts of large items. With everyone's busy schedule, most people are in-and-out of events in less than one hour and have time to only grab a "bite or two," not a whole meal.
3) Beer-infused dishes/desserts:
Seattle has a large wine community thanks to our lovely wine country. Most foodies are also wine peeps, who are also coffee and beer peeps. Don't forget about Seattle's well-know local breweries and the impact they have in our food industry. Red wine buttercream? Yes, I have made it before and it turned out FANTASTIC. Beer-braised beef? Chocolate-stout cake? Beer-battered fish? Look for it this year.
Overall, trends come and go. Foodies come and go and come in all types. But what I have noticed from working in the food industry, people want one of two things:
1) Something fresh and different from the major.
2) Something original/familiar, but BETTER than before.
Happy cooking and baking in 2012.
-SC
I met so many wonderful people and made connections at: Google Places, Girl Power Hour events, thinkspace networking events, Bellevue/Redmond Chambers events, and of course, the use of social media and blogs. Thank you readers!!!
Special kudos: To my very talented graphic designer, Jessica! She personally reached out to me and wanted to be a part of the SC Team. Without, I would not have my original logo or the ambition to reach out to other businesses, like how you did.
TO: Joanne and my dad for being the "business brains" S.C.O.R.E mentors for offering wonderful and savvy advice.
Also, to my supportive friends and family (Thanks mom and dad for being my taste testers!). And realizing the personal ambition, talent, and brains I never "had" until I started SC.
Not only do I bake sweet stuff, I love seeing what is out there in the pastry/dessert industry. Enjoying seeing what bakeries and catering companies offers lets me "in" on what consumers are demanding. Last year brought much change to the everyday cook and baker: The expansion of the farmers market is growing, not only in major cities, but in major/minor suburbs. The words "gluten-free" and "Celiac disease" is common in our everyday vocab. And, cupcakes are taking over a traditional wedding cake.
Here are my top 3 dessert predictions for 2012:
1) More ethnic desserts will be featured in major restaurants:
Especially in Seattle, ethnic cuisine is HUGE. There is a pho shop, sushi place, Italian joint, and Korean BBQ on almost every corner. Many American-based restaurants are already infusing ethnic-flavors in their menu because it is popular AND delicious! What is next: adding ethnic-inflused flavors to major desserts. Green tea poached pear? Indian-spiced nuts on top of burbon-vanilla ice-cream? Red bean rice pudding with sesame seed tuiles? YES, PLEASE.
2) Not only mini cupcakes, MINI COOKIES/BROWNIES/DESSERTS:
Why mini? People do not feel as guilty eating something small versus eating something big...no matter what it is, sweet or savory. Plus, ordering small amounts of small items saves money over buying large amounts of large items. With everyone's busy schedule, most people are in-and-out of events in less than one hour and have time to only grab a "bite or two," not a whole meal.
3) Beer-infused dishes/desserts:
Seattle has a large wine community thanks to our lovely wine country. Most foodies are also wine peeps, who are also coffee and beer peeps. Don't forget about Seattle's well-know local breweries and the impact they have in our food industry. Red wine buttercream? Yes, I have made it before and it turned out FANTASTIC. Beer-braised beef? Chocolate-stout cake? Beer-battered fish? Look for it this year.
Overall, trends come and go. Foodies come and go and come in all types. But what I have noticed from working in the food industry, people want one of two things:
1) Something fresh and different from the major.
2) Something original/familiar, but BETTER than before.
Happy cooking and baking in 2012.
-SC
Friday, 16 December 2011
TOP 3 GIFTS for FOODIES!
Holiday cheer is in the air! You are probably busy baking cookies, cooking holiday meals, attending swanky parties, and seeing Santa.
There is a foodie in your family or life: someone who enjoys a new restaurant, food blogs, cooks the Thanksgiving turkey, and is an avid Food Network watcher.
Take my top 3 tip ideas to buy something fantastic for your foodie friend. The best part: They are all budget-friendly.
1) Local Author/Restaurant Cookbook.
-Many local, well-known chefs are putting out cookbooks. OR, the restaurant the chef is famous for has a cookbook on the shelves. Pick one up, most are under $30!
-Also, look for autograph copies of cookbooks. Many chefs will pre-sign their cookbook before it hits the stores.
-My faves? Lisa Dupar, Tom Douglas, and Keren Brown (blogger)all have excellent, budget-friendly books.
2) Gift Card to your local coffee (or tea!) shop.
-NOT the mass-chain coffee shop found in every block. I am talking about a true, local cafe/coffee/tea shop.
-Who gives super popular coffee store gift cards? Everyone and their cousin! Giving a someone a trip to a new and fresh coffee shop will show you care about food as much as they do. Also, since it is Seattle, it is fairly easy to find a cozy and cute shop.
-My faves? Fonte Coffee (Seattle), Victor's (Redmond), Miro Tea (Ballard), and T'Latte (Bellevue).
3) Knife Sharpening.
-I bet your foodie has a great knife (or two). You know that steel? That actually only MAINTAINS a the sharpness. It does not truly sharpen the knife.
-To sharpen a knife, I recommend going to a cutley shop and having it professioanlly sharpen. Those little hand held "knife sharpeners" don't keep it sharp and could harm your blade.
-My faves? Epicurean Edge (Kirkland).
Even if you have someone who is not a big foodie, ANYONE will enjoy a new cookbook, a fun kitchen gadget, or a bright apron.
Food-related gifts are a great gift to give because you know the person will always use your present on a regular basis.
Happy Baking!
-SC
There is a foodie in your family or life: someone who enjoys a new restaurant, food blogs, cooks the Thanksgiving turkey, and is an avid Food Network watcher.
Take my top 3 tip ideas to buy something fantastic for your foodie friend. The best part: They are all budget-friendly.
1) Local Author/Restaurant Cookbook.
-Many local, well-known chefs are putting out cookbooks. OR, the restaurant the chef is famous for has a cookbook on the shelves. Pick one up, most are under $30!
-Also, look for autograph copies of cookbooks. Many chefs will pre-sign their cookbook before it hits the stores.
-My faves? Lisa Dupar, Tom Douglas, and Keren Brown (blogger)all have excellent, budget-friendly books.
2) Gift Card to your local coffee (or tea!) shop.
-NOT the mass-chain coffee shop found in every block. I am talking about a true, local cafe/coffee/tea shop.
-Who gives super popular coffee store gift cards? Everyone and their cousin! Giving a someone a trip to a new and fresh coffee shop will show you care about food as much as they do. Also, since it is Seattle, it is fairly easy to find a cozy and cute shop.
-My faves? Fonte Coffee (Seattle), Victor's (Redmond), Miro Tea (Ballard), and T'Latte (Bellevue).
3) Knife Sharpening.
-I bet your foodie has a great knife (or two). You know that steel? That actually only MAINTAINS a the sharpness. It does not truly sharpen the knife.
-To sharpen a knife, I recommend going to a cutley shop and having it professioanlly sharpen. Those little hand held "knife sharpeners" don't keep it sharp and could harm your blade.
-My faves? Epicurean Edge (Kirkland).
Even if you have someone who is not a big foodie, ANYONE will enjoy a new cookbook, a fun kitchen gadget, or a bright apron.
Food-related gifts are a great gift to give because you know the person will always use your present on a regular basis.
Happy Baking!
-SC
Monday, 5 December 2011
The FACTS on non-stick cookware!
I love baking. And I love cooking. I love helping people and informing people about cookware. At my position with Meyer Cookware, I inform people about the differences, pros/cons, and care of their cookware they are about to buy.
I have dedicated blog posts about cookware before, but this is post is for NON-STICK COOKWARE.
First off, cookware comes in three main materials:
1) Stainless Steel
2) Aluminium (with non-stick coating over it)
3) Cast Iron
Second, here are the steps a pot goes through to become a non-stick pan:
1) Aluminium Sheet (thick or thin sheet).
2) Molded into desired pot/pan shape.
3) The ENTIRE pan/pot is hard anodized (an electro-chemical process).
4) Non-stick coating over the hard anodized pan.
*Some (poor) cookware companies will only put non-stick coating on the inside. Leaving the exposed hard anodized aluminium on the outside.
*Some (good) cookware companies will put non-stick on the inside AND outside to protect the hard anodized aluminium.
*Some (decent) cookware companies will put non-stick on the inside and a colored enamel on the outside.
5) Handle is fitted and placed on pot/pan.
Thus, all non-stick cookware IS aluminium. WHY? Aluminium is good heat conductor, abundent, and easy to manufactuer. Remember, "hard anodized" is short for "hard anodized aluminium." You want the cookware package to say "hard anodized non-stick," NOT: lightly anodized, infused anodized, or just non-stick.
Answers to popular questions about non-stick cookware:
Q: So, is all aluminium the same?
A: Yes. There is no "better" or "worse." What you want is a THICK gauge of aluminium so it won't worp on the bottom. The heavier the pan, THE BETTER. Do you want a somewhat "light weight" pan? Look for one with heat safe silcone-handles, versus stainless steel handles.
Q: What is hard anodizing? And why is it important?
Hard anodizing is an electro-chemical PROCESS a pan goes through to BECOME STRONGER. A straight, pure aluminium pan is reactive with food and known to be toxic. Thus, hard anodizing is a STANDARD for all non-stick pan. Plus non-stick coating "sticks" to a hard anodized pan BETTER than a pan that was not hard anodized.
In geekie terms, : "Hard-anodization is an electro-chemical process that hardens aluminum. (Hard-Anodized aluminum is 30% harder than stainless steel.) During hard-anodization, aluminum is submerged in an acid bath, then subjected to electrical charges. The result is a chemical reaction wherein the surface of the aluminum combines with oxygen to become aluminum oxide. This reaction is also known as oxidation, a process which occurs spontaneously in nature. Hard-anodization is actually controlled, accelerated oxidation."
Q: So, do I always want to buy hard anodized non-stick cookware?
A: YES! You always, ALWAYS, want to buy a hard anodized pan. How do you if you did? Well, the package will always advertise it because hard anodizing is costly. Hard anodizing does a physical apperance: a light, grey, soft-textured surface. But non-stick coating will be over your anodized pan...so, how do you REALLY KNOW? Well, some cookware companies only put non-stick on the inside of the pan, not the outside, so you can look on the outside of the pan. Other companies will just put a colored-enamel coating on the outside of the pan, so you are unable to see the hard anodizing.
Q: When I am buying a hard anodized pan, I want non-stick on the outside...then what on the outside?
A: Buy a hard anodized pan with non-stick on the INSIDE and OUTSIDE. Even a straight hard anodized pan, with zero non-stick coating, chips, scratches, stains, reacts with food, and is VERY difficult to clean. It will be difficult to maintain a "nice" looking pot. Colored-enamel (on the outside only) on the outside on the pan also gives protecttion.
Q: How does the non-stick coating making a difference?
A: First off, EVERY COOKWARE COMPANY either makes their own non-stick coating OR they have another company that makes it. This is what makes every non-stick pan different from one another. This seperates the GOOD from the BAD. How do you know what cookware line makes their non-stick? Some (good) cookware companies will advertise who makes their non-stick coating. Others (poor) will not. Thus, you will have to personally call the company to find out who makes it. Then, do research to find out if the company who makes the non-stick coating has a decent reputation. Poor cookware companies will use an outdated and/or patent non-stick.
Also, the cookware company can apply 1-3 "layers" of the non-stick coating to the pan. The more layers = the better! How do you know? Once again, you would have to personally call the cookware company. (Most have a customer support line.)
Q: My non-stick pan constantly chips and flakes. Thus, my food is sticking! Help!
A: You pan was either: 1) NOT hard anodized 2)A poor non-stick coating was applied to you pan AND/OR 3) You did not maintain/clean your pan correctly.
Non-stick coating goes on a hard anodized pan better than a pan that was not hard anodized or hard anodized properly. If it was not hard anodized, then the non-stick coating has a very good chance of chipping.
If a company used a cheap non-stick patent and only put one layer of it on the pan, it is very likely to scratch and die away.
Q: Then, how do you properly take care/maintain/clean a non-stick pan?
A: First, hand-wash your non-stick pan ALWAYS. For a non-stick pan to be dishwasher safe, the entire pan must be protect by non-stick and a metal on the bottom (like stainless steel).
Second, constant high heat kills all non-stick pans, good or bad. Use medium-high heat as your highest setting. A well-constructed pan won't need the burner to be blasted on high. You will probably only need medium heat. Poorly made pans conduct heat slowly, thus you are always blasting the heat on your cooking range.
Third, aresol sprays like PAM-brand. Why? The propellent itself is so strong, it leaves a caramel-color GUNK on top of your non-stick coating. Now, you are cooking on that gunk instead of that pan. There is no need for aresol sprays. Instead, use a "mist-o" spray or just use measuring spoons. A good non-stick pan will require very little, or zero, REAL oil/butter.
Q: I heard non-stick coatings causes cancer and can make you ill! Really?
A: Nope. There has been NO PROVEN case with cancer, or any other diease, and non-stick coatings. The synthetic chemical: Perflourooctanoaic acid (PFOA) are present, in VERY TRACE amounts in the non-stick coating. There are such a little amount that the FDA banned a petition that required ALL non-stick coatings to have a warming label. FYI, PFOA are also "found" (in trace amounts) in pizza delivery boxes and microwave popcorn bags. So, what is the best way to avoid the very little PFOA in non-stick cookware: Properly maintain, clean, and take care of your cookware! With all cookware, do not let it "die" on high heat, on the cooking range.
Q: SO, overall what do I need to look for in a good non-stick pan?
-Only buy hard anodized non-stick pans.
-A pan with some "weight" to it!
-A non-stick coating company with a decent reputation.
-A pan that is covered 100% with non-stick coating in the inside.
-A pan that is covered with either non-stick coating or enamel on the outside.
-The bottom on the pan can be left exposed, that is OK and safe. OR, some companies will put a disk of stainless steel on the bottom for better heat conduction.
-Heat safe silicone or stainless steel handles.
-Tempered glass or stainless steel lids.
-A cookware company with a great reputation.
I always advise people to do personal research when buying good pots and pans. Read consumer reports. Ask your friends and family. Look to see what is online. See what fits YOUR cooking lifestyle.
Yes, there are some "pricey" cookware out there. Is it really worth it? Well, if you do cook gourmet meals on a daily basis. I believe there are decently priced, well-made and constructed cookware for ANYONE. There are some cookware lines designed for restaurant cooking...and restaurant cooking is TOTALLY DIFFERENT from everyday, domestic cooking. Just like professional driving is different from driving your car on a daily basis.
Any more questions? Please ask. Wondering what brands I like? (You know I am going to support Meyer Cookware Company!) For a great value, I like: Anolon Nouvelle Cooper, Anolon Advanced, Circulon Symmetry, and Circulon Espree. All have the specifc features of a well-made non-stick pan.
Happy Baking!
-SC
I have dedicated blog posts about cookware before, but this is post is for NON-STICK COOKWARE.
First off, cookware comes in three main materials:
1) Stainless Steel
2) Aluminium (with non-stick coating over it)
3) Cast Iron
Second, here are the steps a pot goes through to become a non-stick pan:
1) Aluminium Sheet (thick or thin sheet).
2) Molded into desired pot/pan shape.
3) The ENTIRE pan/pot is hard anodized (an electro-chemical process).
4) Non-stick coating over the hard anodized pan.
*Some (poor) cookware companies will only put non-stick coating on the inside. Leaving the exposed hard anodized aluminium on the outside.
*Some (good) cookware companies will put non-stick on the inside AND outside to protect the hard anodized aluminium.
*Some (decent) cookware companies will put non-stick on the inside and a colored enamel on the outside.
5) Handle is fitted and placed on pot/pan.
Thus, all non-stick cookware IS aluminium. WHY? Aluminium is good heat conductor, abundent, and easy to manufactuer. Remember, "hard anodized" is short for "hard anodized aluminium." You want the cookware package to say "hard anodized non-stick," NOT: lightly anodized, infused anodized, or just non-stick.
Answers to popular questions about non-stick cookware:
Q: So, is all aluminium the same?
A: Yes. There is no "better" or "worse." What you want is a THICK gauge of aluminium so it won't worp on the bottom. The heavier the pan, THE BETTER. Do you want a somewhat "light weight" pan? Look for one with heat safe silcone-handles, versus stainless steel handles.
Q: What is hard anodizing? And why is it important?
Hard anodizing is an electro-chemical PROCESS a pan goes through to BECOME STRONGER. A straight, pure aluminium pan is reactive with food and known to be toxic. Thus, hard anodizing is a STANDARD for all non-stick pan. Plus non-stick coating "sticks" to a hard anodized pan BETTER than a pan that was not hard anodized.
In geekie terms, : "Hard-anodization is an electro-chemical process that hardens aluminum. (Hard-Anodized aluminum is 30% harder than stainless steel.) During hard-anodization, aluminum is submerged in an acid bath, then subjected to electrical charges. The result is a chemical reaction wherein the surface of the aluminum combines with oxygen to become aluminum oxide. This reaction is also known as oxidation, a process which occurs spontaneously in nature. Hard-anodization is actually controlled, accelerated oxidation."
Q: So, do I always want to buy hard anodized non-stick cookware?
A: YES! You always, ALWAYS, want to buy a hard anodized pan. How do you if you did? Well, the package will always advertise it because hard anodizing is costly. Hard anodizing does a physical apperance: a light, grey, soft-textured surface. But non-stick coating will be over your anodized pan...so, how do you REALLY KNOW? Well, some cookware companies only put non-stick on the inside of the pan, not the outside, so you can look on the outside of the pan. Other companies will just put a colored-enamel coating on the outside of the pan, so you are unable to see the hard anodizing.
Q: When I am buying a hard anodized pan, I want non-stick on the outside...then what on the outside?
A: Buy a hard anodized pan with non-stick on the INSIDE and OUTSIDE. Even a straight hard anodized pan, with zero non-stick coating, chips, scratches, stains, reacts with food, and is VERY difficult to clean. It will be difficult to maintain a "nice" looking pot. Colored-enamel (on the outside only) on the outside on the pan also gives protecttion.
Q: How does the non-stick coating making a difference?
A: First off, EVERY COOKWARE COMPANY either makes their own non-stick coating OR they have another company that makes it. This is what makes every non-stick pan different from one another. This seperates the GOOD from the BAD. How do you know what cookware line makes their non-stick? Some (good) cookware companies will advertise who makes their non-stick coating. Others (poor) will not. Thus, you will have to personally call the company to find out who makes it. Then, do research to find out if the company who makes the non-stick coating has a decent reputation. Poor cookware companies will use an outdated and/or patent non-stick.
Also, the cookware company can apply 1-3 "layers" of the non-stick coating to the pan. The more layers = the better! How do you know? Once again, you would have to personally call the cookware company. (Most have a customer support line.)
Q: My non-stick pan constantly chips and flakes. Thus, my food is sticking! Help!
A: You pan was either: 1) NOT hard anodized 2)A poor non-stick coating was applied to you pan AND/OR 3) You did not maintain/clean your pan correctly.
Non-stick coating goes on a hard anodized pan better than a pan that was not hard anodized or hard anodized properly. If it was not hard anodized, then the non-stick coating has a very good chance of chipping.
If a company used a cheap non-stick patent and only put one layer of it on the pan, it is very likely to scratch and die away.
Q: Then, how do you properly take care/maintain/clean a non-stick pan?
A: First, hand-wash your non-stick pan ALWAYS. For a non-stick pan to be dishwasher safe, the entire pan must be protect by non-stick and a metal on the bottom (like stainless steel).
Second, constant high heat kills all non-stick pans, good or bad. Use medium-high heat as your highest setting. A well-constructed pan won't need the burner to be blasted on high. You will probably only need medium heat. Poorly made pans conduct heat slowly, thus you are always blasting the heat on your cooking range.
Third, aresol sprays like PAM-brand. Why? The propellent itself is so strong, it leaves a caramel-color GUNK on top of your non-stick coating. Now, you are cooking on that gunk instead of that pan. There is no need for aresol sprays. Instead, use a "mist-o" spray or just use measuring spoons. A good non-stick pan will require very little, or zero, REAL oil/butter.
Q: I heard non-stick coatings causes cancer and can make you ill! Really?
A: Nope. There has been NO PROVEN case with cancer, or any other diease, and non-stick coatings. The synthetic chemical: Perflourooctanoaic acid (PFOA) are present, in VERY TRACE amounts in the non-stick coating. There are such a little amount that the FDA banned a petition that required ALL non-stick coatings to have a warming label. FYI, PFOA are also "found" (in trace amounts) in pizza delivery boxes and microwave popcorn bags. So, what is the best way to avoid the very little PFOA in non-stick cookware: Properly maintain, clean, and take care of your cookware! With all cookware, do not let it "die" on high heat, on the cooking range.
Q: SO, overall what do I need to look for in a good non-stick pan?
-Only buy hard anodized non-stick pans.
-A pan with some "weight" to it!
-A non-stick coating company with a decent reputation.
-A pan that is covered 100% with non-stick coating in the inside.
-A pan that is covered with either non-stick coating or enamel on the outside.
-The bottom on the pan can be left exposed, that is OK and safe. OR, some companies will put a disk of stainless steel on the bottom for better heat conduction.
-Heat safe silicone or stainless steel handles.
-Tempered glass or stainless steel lids.
-A cookware company with a great reputation.
I always advise people to do personal research when buying good pots and pans. Read consumer reports. Ask your friends and family. Look to see what is online. See what fits YOUR cooking lifestyle.
Yes, there are some "pricey" cookware out there. Is it really worth it? Well, if you do cook gourmet meals on a daily basis. I believe there are decently priced, well-made and constructed cookware for ANYONE. There are some cookware lines designed for restaurant cooking...and restaurant cooking is TOTALLY DIFFERENT from everyday, domestic cooking. Just like professional driving is different from driving your car on a daily basis.
Any more questions? Please ask. Wondering what brands I like? (You know I am going to support Meyer Cookware Company!) For a great value, I like: Anolon Nouvelle Cooper, Anolon Advanced, Circulon Symmetry, and Circulon Espree. All have the specifc features of a well-made non-stick pan.
Happy Baking!
-SC
Monday, 28 November 2011
How to properly FREEZE your baked goods!
The holidays create a BUSY schedule for all of us. From cocktail mixers, gift shopping, white elephant parties, to hosting events, it is NO WONDER people do not have a ton of extra time to bake something special for the holidays.
The answer: Freeze your baked goods or dough. Is it ok? YES. Many restaurants and professional food services freeze, not only baked goods, but meats, proteins, and other food items.
How do you properly prepare something to freeze?
-Place whatever you are freezing in a parchment lined pan. Double plastic wrap the pan, so no air will be exposed to your product.
EXAMPLE: Freezing Chocolate chip cookie dough.
-Make your cookie dough.
-In a brownie-size pan, line it with parchment paper.
-Scoop your cookie dough into the parchment lined pan.
-Double wrap your pan.
-Place in freezer.
-Use this method for freezing cookies also.
In the terms of sweet stuff, FREEZE:
-Cookie dough: (From basic chocolate chip to icebox cookies, many doughs can be frozen!)
-Baked cookies: You can also freeze baked cookies in large plastic bags! Make sure your cookies are COOLED before freezing.
-Cakes/Cupcakes: Like with cookies, make sure they are COOLED before freezing.
-Breads (all types): Always plastic wrap your bread loaf!
Then, how to do your properly thaw?
-With all ALREADY BAKED items, just unwrap the pan and let it sit on your kitchen counter. Room temperature will "thaw" your frozen baked items.
-With raw cookie dough: You can baked frozen cookie dough, but it will take a longer baking time versus raw cookie dough.
Want raw cookie dough, but have frozen dough? You can leave it at room temperature until it is thawed (this will take a couple hours) or pull the pan from the freezer and put in the fridge overnight.
How long will a frozen baked good last?
-2 weeks max, then the baked item will start losing quality and flavor. It will become "freezer" burnt.
-In the fridge: 4 days, then it will lose quality.
TIP: Be weary if your have aromatic food items (like onion, garlic, celery, spicy foods, etc) in your fridge and/or freezer. Their intense flavor may "infuse" your baked good product. Thus, it is always a good idea to plastic wrap your pan very well! If you do have aromatic foods in your fridge/freezer AND baked goods, place your baked goods in a air-tight container AND plastic wrap for extra protection.
Will a frozen items be as wonderful as a freshly baked item?
Nope. Nothing can COMPARE to an item that is FRESHLY baked from the oven that day. BUT you can still make, bake, freeze, and properly thaw a delicious baked good.
Just make sure there is no freezer burn on it!
Still don't have time for baking? Check out local bakeries and markets for homemade treats and delights. Don't be afraid to ask for help from a friend, family member, or co-worker.
Happy Baking! (and freezing!)
-SC
The answer: Freeze your baked goods or dough. Is it ok? YES. Many restaurants and professional food services freeze, not only baked goods, but meats, proteins, and other food items.
How do you properly prepare something to freeze?
-Place whatever you are freezing in a parchment lined pan. Double plastic wrap the pan, so no air will be exposed to your product.
EXAMPLE: Freezing Chocolate chip cookie dough.
-Make your cookie dough.
-In a brownie-size pan, line it with parchment paper.
-Scoop your cookie dough into the parchment lined pan.
-Double wrap your pan.
-Place in freezer.
-Use this method for freezing cookies also.
In the terms of sweet stuff, FREEZE:
-Cookie dough: (From basic chocolate chip to icebox cookies, many doughs can be frozen!)
-Baked cookies: You can also freeze baked cookies in large plastic bags! Make sure your cookies are COOLED before freezing.
-Cakes/Cupcakes: Like with cookies, make sure they are COOLED before freezing.
-Breads (all types): Always plastic wrap your bread loaf!
Then, how to do your properly thaw?
-With all ALREADY BAKED items, just unwrap the pan and let it sit on your kitchen counter. Room temperature will "thaw" your frozen baked items.
-With raw cookie dough: You can baked frozen cookie dough, but it will take a longer baking time versus raw cookie dough.
Want raw cookie dough, but have frozen dough? You can leave it at room temperature until it is thawed (this will take a couple hours) or pull the pan from the freezer and put in the fridge overnight.
How long will a frozen baked good last?
-2 weeks max, then the baked item will start losing quality and flavor. It will become "freezer" burnt.
-In the fridge: 4 days, then it will lose quality.
TIP: Be weary if your have aromatic food items (like onion, garlic, celery, spicy foods, etc) in your fridge and/or freezer. Their intense flavor may "infuse" your baked good product. Thus, it is always a good idea to plastic wrap your pan very well! If you do have aromatic foods in your fridge/freezer AND baked goods, place your baked goods in a air-tight container AND plastic wrap for extra protection.
Will a frozen items be as wonderful as a freshly baked item?
Nope. Nothing can COMPARE to an item that is FRESHLY baked from the oven that day. BUT you can still make, bake, freeze, and properly thaw a delicious baked good.
Just make sure there is no freezer burn on it!
Still don't have time for baking? Check out local bakeries and markets for homemade treats and delights. Don't be afraid to ask for help from a friend, family member, or co-worker.
Happy Baking! (and freezing!)
-SC
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