Chef Ernie Paris Stick

Paris Stick

A pastry recipe from Ernie Babaran of ISCAHM.

Posted by: Ernie Babaran   |   Jul 4, 2013

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IMAGE Miguel Nacianceno

Confectioners’ sugar tends to lump together so make sure you sift it before measuring.

Prep Time

20 mins 

Cooking Time

15 mins 

Ready In

35 mins 

Yield

77 pieces

Cuisine

Others

Cooking Method

Bake

INGREDIENTS

1 1/2 cup butter, unsalted

1 1/2 cup plus 1 tablespoon confectioner's sugar, sifted

2 eggs

1 teaspoon vanilla extract

5 cups cake flour, sifted

250 grams bittersweet chocolate

COOKING PROCEDURE

Grease a baking sheet and line with wax paper.

Preheat the oven to 360ºF.

Prepare a piping bag fitted with no. 4 star tip.

In a mixing bowl, cream butter and confectioners’ sugar until light. Add eggs and vanilla, scraping down the mixture on the side. Add the sifted cake flour.

Beat just to incorporate. Put the mixture in a piping bag and pipe on tray, approximately 2 1/2 inches long each.

Bake until golden brown and cool. When cooled, melt bittersweet chocolate and dip both ends in melted chocolate.
Tool tip:  No pastry bag? You can make one by cutting a square sheet of greaseproof paper. Fold diagonally in half to form a triangle, then roll into a cone. Secure with stapler or paper clip. You can also use a resealable plastic bag—just snip one corner of the bag. Star tips are available in baking supply stores.

Chef Ernie Fudge Brownie

Fudge Brownies

A brownie recipe from Chef Ernie Babaran of ISCAHM.

Posted by: Ernie Babaran of ISCAHM   |   Jun 26, 2009

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If you want a sweeter brownie, Chef Ernie Babaran of ISCAHM suggests increasing the glucose to 1/2  cup. You can also dust the top with cocoa powder instead of confectioner’s sugar.

Prep Time

20 mins 

Cooking Time

50 mins 

Ready In

1 hr 10 mins 

Yield

24

Cuisine

American

Cooking Method

Bake

INGREDIENTS

3 cups cake flour

3/4 cup cocoa powder

1/4 teaspoon salt

1 cup butter, unsalted

1 cup shortening

1/3 cup glucose

1 3/4 cups brown sugar

6 eggs

1/2 cup walnuts, chopped

confectioners’ sugar, for dusting

COOKING PROCEDURE

Preheat the oven to 300 F.

Sift cake flour, cocoa powder, and salt together

Grease 2 pans measuring 16- by 12-inch, and line each with greaseproof paper.

In a mixing bowl, combine butter, shortening, glucose, and brown sugar.

Beat on low medium speed for 2 minutes; add eggs one by one, alternating with the sifted dry ingredients. Scrape sides and bottom of the bowl while mixing. Beat for 30 seconds until well incorporated.

Add the chopped walnuts and place mixture on baking tray. Spread evenly and dust slightly with confectioners sugar before baking.

Bake for 45 to 50 minutes or until done. Cool and cut into squares.

Chef Ernie Ensaymada

Traditional Ensaymada Recipe

Bring back this light, buttery classic by and make it a treasured one in your own home.

Posted by: Ernie Babaran   |   Aug 4, 2012

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IMAGE David Hanson

Bring back this light, buttery classic by Chef Ernie Babaran and make ensaymada in your own home. 

Prep Time

1 hr 45 mins 

Cooking Time

20 mins 

Ready In

2 hrs 5 mins 

Yield

10 ensaymadas

Cuisine

Spanish

Cooking Method

Bake

INGREDIENTS

1 cup milk, lukewarm

1 tablespoon instant yeast

1 teaspoon salt

2 tablespoons refined sugar

1 egg

3 cups bread flour

2/3 cups all-purpose flour

lemon zest

1/4 cup butter, unsalted

1/3 cup unsalted butter, Softened

1/2 cup cup quezo de bola, grated

soft butter, unsalted

grated cheese (quezo de bola)

refined sugar

COOKING PROCEDURE

Preheat oven to 360°F. Grease ensaymada molds. Dust with flour and set aside. 

Dissolve yeast in milk. Add the rest of the ingredients except butter. 

Using the dough hook attachment, knead at low speed in the electric mixer for approximately 4 minutes. Add butter and kneadat medium speed for 8 to 10 minutes until dough is well developed. The dough will be soft and sticky. Set aside, covered, and allow dough to rise for 45 minutes. 

Scale dough to 80 grams per piece or use a 1/3 measuring cup to form into equal balls. Shape by rounding and allow to rest for 25 minutes. 

Scale dough to 80 grams per piece or use a 1/3 measuring cup to form into equal balls. Shape by rounding and allow to rest for 25 minutes. 

Roll dough to a rope. Rest for another 15 minutes. 

After resting, swirl dough like a snail and place in floured molds. Proof until almost double in size. 

Bake until golden brown, approximately 15 to 20 minutes. Cool completely before taking ensaymada out of the molds. Brush with soft butter and grate cheese on top. Sprinkle with sugar.

Holiday Baking Tips

Kitchen Q&A: {Holiday Baking Edition}

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Do you know how to make a cookie place card for the holiday table? Or how to make colored sugar or shredded coconut for decorating baking? Do you want to learn how to make your own cookie cutters for fun, festive shapes? When is the best time to bake a fruitcake, right before Christmas day or should it be baked sooner? These questions and more are answered below.

Decorate Cookies Easily By Filling A Small Plastic Bag With Icing & Then Piping A Steady Stream Of Icing

1. What’s the best icing to use for decorating gingerbread? Use royal icing since it will set hard to hold its shape and won’t smear when stacked together on plates. Dragees pressed into the icing before it hardens makes a nice decorative touch too. Royal icing is also used as the “glue” to hold gingerbread houses together.
2. I want to bake a whole bunch of cookies at once to freeze and then give as gifts later–what’s the best way to freeze homemade cookies? Freeze the cookies right after baking and they have cooled completely. Store them in containers and stuff with waxed paper to give the cookies protection from bumping around in the freezer. If you’re not using plastic freezer containers (that are airtight), you can freeze in metal or cardboard cartons–just make sure to wrap the outside well with plastic. You can also freeze unbaked cookie dough and then bake them as you need them.
3. The cookie recipe I have requires using a cookie sheet with no sides, I don’t have any and I don’t want to buy some just to bake these cookies. Suggestions? If your baking sheets have sides, turn them upside down and bake cookies on the bottom, see Tips Guide For Making Homemade Cookies for more tips.
4. I’d like to give homemade cookie gift bags this year but don’t have a lot of time to set aside for baking–any tips to help me get several dozen cookies baked? You need the cookie baking assembly line setup, here’s how I do it: Holiday Baking Tips: Cookie Assembly Line.
5. How do you make even holes in cookies to thread ribbons or string through to hang them on a tree? Use a straw or a chopstick to make the holes in unbaked cookies–make sure to leave enough space from all edges so that the cookie will be strong enough to hold its weight when hanging. The hole will close a bit during baking but you’ll still be able to string ribbon through (or you could “recut” the dough with the straw while the cookie is still soft).
6. I love all the festive shaped cookies I see online and on tv shows but I can’t find any nice cookie cutters where I live, is there a way I can make them? It’s easy to make your own cookie cutters! If it’s a simple shape you’re after, cut it out on heavy cardboard and use that as a template. Lay it on rolled out cookie dough then cut around the shape and voila! you have the cookie shape you were looking for. See How To Make Cookie Cutters for more tips and techniques for designing your own cookie cutters.
7. How can I make cookie place cards for the holiday table? Place cards that can be eaten are always an added pleasure. Cut cooky dough in rectangular or other desirable shapes, bake carefully and then write the name of each guest on a cooky with icing, using a pastry tube. Have the cooky place card on a small paper doily and put it in place on the table. Source: 26 Cooking & Baking Tips.
8. What’s the temperature for soft ball stage when making homemade candy? Soft ball stage is 234°F. – 240°F. For the cold water test: Syrup forms a soft ball which flattens on removal. See these Homemade Candy Making Tips for more helpers.
9. I’d like to decorate my holiday breads this year with almond slices or candied cherries–any suggestions? Trim unbaked holiday breads with sliced almonds arranged, petal fashion around whole or halved candied cherries. Another flower idea: Cut stems and leaves from thin slices of candied citron or bright green gumdrops; use cherries for the blossom. See How To Shape & Decorate Holiday Breads.
10. Do you have any suggestions for gift packaging baking? Festive cookie jars, baskets (either wicker or cardboard wrapped in decorative paper), cannisters, mason jars, large coffee mugs…see this list for more ideas: Baking Gifts: Creative Container & Filler Ideas.
11. I prefer baking with real vanilla extract but it’s getting so expensive! Any suggestions? Homemade vanilla is so easy to make and I find the flavor just lovely in my baking. The nice thing about having a jar of homemade vanilla is that you can just keep topping it up with alcohol (so you’ll never run out). This makes a lovely gift too.
12. When’s the best time to bake homemade fruitcake, right before Christmas so it’s fresh? Fruitcake needs a few weeks to age and ripen its flavors, you should bake fruitcake about 3 weeks before the holidays. See Fruitcake Baking Tips for more suggestions.
13. I just pulled out all my supplies for baking and found a rock hard brick of brown sugar–any way to soften it quickly? You can use a microwave or low heat on the oven to get that brown sugar usable asap, see 10 Ways To Soften Hard Brown Sugar for more details. Is there a way to help keep it soft? A common method is to keep brown sugar in an airtight container with an apple or piece of bread in it, the apple helps the brown sugar stay soft and moist. A few tips shared by Tipnut readers: Keep brown sugar in the bottom vegetable bin and you’ll never have hard sugar again (submitted by Twister) and Michelle submitted this tip: I always keep my brown sugar in the freezer for storage. It never gets hard and once thawed is ready to go. Never hard or clumpy. I have done it for years and it has never failed me
14. Is it really necessary to have butter at room temperature when baking? I just pulled the butter from the fridge and it’s hard but I’d like to get started baking asap. Yes the butter should be at room temperature, this is necessary so that more air can get into the batter while being mixed. To soften butter quickly, see these tips: How To Soften Butter: Quick Tips. Note this isn’t standard for all recipes, for things like pastry you want the butter to be very cold.
15. Why do eggs need to be at room temperature, my favorite cake recipe requires this. Eggs beat up lighter and make finer cake when not too cold. They should be at cool room temperature (60°F. to 70°F.) for best results. When making sponge cakes, especially angel food, remove eggs from refrigerator several hours before using. Source: Kitchen Quick Tips {Eggs} Timeless Wisdom.
16. Any tips for flaky pie crust? It’s as easy as pie to get a flaky upper crust. Just before putting the pie in the oven, brush top crust lightly with cold water. The result will melt in your mouth. Also always have shortening very cold before using. Mix crust dough the day before baking and leave in ice-box. Roll pastry lightly, using as little flour as possible. Roll from the center of the dough out and up–not back and forth. See Pie Making Tips for more helpful suggestions.
17. I love homemade fruit pies but hate the mess they make in my oven–any tips to preventing fruit pie boilovers? When making pie, sprinkle the sugar under the fruit instead of on top. This prevents pie from boiling over. Source: 50 Quick Tips For The Kitchen. For a helpful tip sheet on fruit pies, see Fresh Fruit Pies: Kitchen Cheat Sheet.
18. I find I make a mess when trying to make lattice top pie crusts, any tips? Lattice tops on fruit pies are messy to make if fruit’s juicy. Weave strips of pastry on waxed paper. Slip hand under paper, aim right, then quickly flip lattice top over onto fruit. Source: Quick Tips: Baking Short Cuts.
19. How do you keep a custard pie from separating while it’s baking? Bake slowly. After the first 10 minutes of high temperature needed to set the crust, reduce temperature. Remove pie from the oven as soon as the filling is done. Source: Baking Secrets Of Success.
20. Any tips for removing pieces of pie with a graham crust? I find it’s always sloppy. Ease graham cracker crusts from the pan by dipping the pie pan in hot water before slicing and serving. Source: 25 Cooking & Baking Tips.
21. Is there an easy way to tint shredded coconut? If you’d like to color shredded coconut for toppings on cakes and desserts, simply put the coconut in a clean jar (only one half jar full at a time), add a few drops of food coloring in your choice of color, then cap the jar and shake it until all the coconut is evenly tinted. Source: 50 Quick Tips For The Kitchen.
22. How can I tint sugar to use as cookie decoration? Keep a small amount of sugar in small glass jars, add a few drops of food coloring and shake jar. You can also do this in ziploc bags, just mix a few drops of food coloring per cup of white granulated sugar, seal bag and work coloring into sugar by squeezing bag for a couple minutes. Source: 45 Cooking & Baking Tips – A Collection Of Timeless Wisdom.
23. Any tips for keeping squares of cake fresh? They dry out so quickly. Wrap the cut cake with a few slices of fresh apple or cubes of sugar or a slice of fresh bread set inside the cake pan (or in the open space of the cake plate). Make sure to store the cake in an airtight container or wrapped well in plastic wrap. Source: 43 Cake Baking Tips & Tricks. If you’re expecting a crowd, see these neat cake cutting ideas.
24. Can white sugar be substituted for brown sugar? You can substitute the two successfully, but there will be some difference in taste. Brown sugar also has a bit more moisture to it than white sugar. Measure in equal amounts when substituting but remember to pack the brown sugar firmly when measuring.
25. Is there a way to frost a cake without getting the plate messy? Place four strips of waxed paper over edge of cake plate. Place cake on strips. Paper will catch surplus frosting as you work. Once you’re done icing the cake, carefully remove waxed-paper strips–you have a spotless plate. Source: How To Frost A Cake (bottom of page).
26. A friend suggested I try replacing the eggs in a recipe with applesauce, does this really work? Yes it does work! Use 2 TBS applesauce per egg required. See Egg Substitutes: Handy Recipe List.
27. Any suggestions for cake flour substitute? If you’re running short on cake flour and need it now, here’s a tip for making your own: Add two level tablespoons of corn starch to a one cup measuring cup, then fill with bread flour. Sift three times then use as needed. Source: Handy Substitute Recipes For Baking.

Cake Baking Tips and Tricks

40+ Cake Baking Tips & Tricks

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Here is a large assortment of tips I’ve accumulated over the years. Keep in mind different recipes will provide different results, but overall I’ve found these do noticeably improve most recipes or make things easier.
Some recipes success depend on a specific ingredient or action. If one of these tips contradicts your recipe, your best bet is to follow what you have.
Enhancers:

• Add 1 to 2 tablespoons of meringue powder to your mix to help it rise a bit higher and make it a bit lighter in texture.
• Add 1 envelope of unflavored gelatin to the batter, helps prevent the surface from splitting or cracking.
• First add a teaspoon of lemon juice to the butter and sugar called for before mixing the rest of the ingredients. Helps make the cake lighter.
• Take your time creaming the butter, beat/cream for at least 5 minutes to get lots of air into the butter. Add the sugar and beat/cream really well again.
• Separate eggs first–beat yolks till golden and creamy then add to the butter/sugar mixture. Beat the egg whites until light and frothy before folding them into the butter mixture.

Moister:

• Chocolate: Before adding the bicarb required, mix it with a teaspoon of vinegar.
• Dense or Fruit Cakes: Keep a heatproof dish full of water in the oven while baking (replace water if needed to keep it topped up).
• Substitute oil for unsweetened applesauce or plain yogurt. Your measure can be 1:1 or 50/50. For example, if the recipe calls for 1 cup oil, use 1/2 cup oil and 1/2 cup applesauce. Different types of cakes will offer different results for texture and taste, but a good start would try the 50/50. Not only helps for moister results, also cuts fat.

Sifting:

• Measure all ingredients to exact amounts first, then sift.

Prepping Tins:
Homemade Magic Pan Grease: You can buy Magic Grease or make your own. This is used as a substitute to greasing then dusting with flour when directed to do so. Keep unused portion in an airtight container and refrigerate to use next time.

• First Version: Mix 1 cup shortening (like Crisco), 1/4 cup flour, 1/4 cup vegetable oil and apply evenly with a pastry brush.
• Second: 2 cups of Crisco and 1 cup of flour

More greasing tips:

• Apply with a paper cupcake holder, a paper towel, a piece of wax paper, the butter wrapper paper or a plastic baggy. You could also use a pastry brush.
• Try dusting the tins with a bit of the dry cake mix or cocoa (for chocolate) instead of flour.
• Apply shortening then line with a piece of wax paper to fit the bottom. Re-grease the top of the wax paper. Pour in the batter. To get the wax paper to size, you can either trace the bottom of the tin and cut it out, or after greasing, smooth a sheet of wax paper into the pan (pressing all around the creases), remove the wax paper and cut out along the crease. This is kinda messy though, better to trace then cut it out.
• To cut fat, try baking without greasing even if the recipe instructs to do so. You can just place a waxed paper liner to fit the bottom, then pour in the batter. This will also help remove the finished product cleanly. For high varieties, you’ll want to still grease and flour sides of pans if specified.

Getting It Level:

• Fill tins no more than 1/2 to 2/3 full to allow for even rising.
• Once you’ve poured the batter in, wobble the pan sideways a bit so the batter reaches up along each side (with the middle being slightly lower). As it bakes the middle and edges will meet and rise more evenly.
• If it rose high and uneven in the middle, you may need to slice a bit off across the top so it’s level.

Oven:

• Preheat the oven first before starting, make sure the rack is in the center (unless directed differently) and keep tin in the center of the rack. If you’re baking more than one at a time, keep them at least 2″ away from the walls of the oven and from each other.

Check For Doneness:

• Using a toothpick, wood skewer or a piece of raw spaghetti, test for doneness by placing the toothpick into the middle. If it comes out clean, it’s done.

Problems With Sticking To Tin:

• Place a thick, clean towel in the kitchen sink and pour a kettle of boiling hot water over the towel to heat it (don’t plug the sink to retain the water, allow it to drain out). Set the pan on the hot towel and leave it for a minute or two, the cake should turn out easily.
• Turn pan over on a sheet of wax paper or a cooling rack. Place a clean, thin cotton towel on top and using a hot steam iron, heat the bottom for a few minutes. The tin should lift off cleanly.
• Cool cakes completely in the pans before trying to remove them. Don’t cool on the stove where there’s heat, they’re best cooled on a rack placed on the counter. Gently insert a knife between the outside of the cake and the inside of the tin. Run it along the edges to loosen things up before turning over.

Angel Food:

• When done, take it directly from the oven and place it upside down on the neck of a bottle. This will help prevent the cake from falling as it cools. After 30 minutes, you can turn it over then remove from pan once cooled.

Frosting & Icing:

• Don’t attempt to ice it until it’s completely cool. Dust the surface lightly with a pastry brush first, helps reduce crumbs in the icing.
• First ice with a thin layer, then refrigerate (covered). After an hour you can do a complete frosting job. This helps keep the crumbs at bay and your outer frosting layer should be crumb free.
• After frosting, you can use a hair dryer to slightly melt it. This will give things a smooth, glossy look. If you prefer you can use a metal icing spatula or knife first heated by sitting in hot water, wipe dry, then use the heated knife to smooth the icing.
• Have a bag of chocolate chips on hand? Just sit the whole bag in a bowl of very hot water, and mush the bag up every couple of minutes until all the chocolate has melted and there are no lumps. Snip the corner of the bag and squeeze out the melted chocolate directly onto the surface.
• Have two favorite frostings and can’t decide which one to use on a layer cake? Try both! Spread one version on one layer, and spread the other on the bottom of the other layer (you’ll want to flip the bottom ‘up’ when frosting). Then put the layers together. The middle will have a delicious two-flavor surprise :). Can also use this technique when filling the layers with a combination of fruit and whipped cream.
• To help prevent a flaking or cracking, add a pinch of bicarb when mixing the frosting.
• If icing is a bit too thin or runny, lightly dust the surface with flour then spread the icing. This will help hold it in place.
• For single layers, turn upside down before icing so that the top is perfectly flat and even. When icing two rounds or squares, place a layer of frosting on one round, then place the other round upside down on top for a perfectly flat surface.
• Easily Color Shredded Coconut: Shredded coconut can be a nice, decorative touch achieved easily. Simply put the coconut in a clean jar (only one half jar full at a time), add a few drops of food coloring in your choice of color, then cap the jar and shake it until all the coconut is evenly tinted.

Cutting:

• Heat a knife first before cutting for crumble-free slices. To heat the knife, you can run the knife under very hot water then wipe dry with a clean towel.
• Use unwaxed dental floss to slice (great for the gooey or sticky varieties).
• See this page for ways to get more servings and creative slice shapes.

Keep Cut Slices Fresh:
Once you start slicing, the exposed or cut sides can dry out quickly. Here’s a way to keep things fresh:

• Wrap the leftover cake with a few slices of apple or cubes of sugar or a slice of fresh bread set inside the pan (or in the open space of the plate). Make sure to store it in an airtight container or wrapped well in plastic wrap.

Miscellaneous

• Dust the holder or platter with a bit of confectioner’s sugar before placing the cake on it, this will help keep it from sticking to the bottom.
• Use ingredients that are at room temperature, the butter soft but not melted or oily.
• When mixing sticky, goopy ingredients (molasses, honey, peanut butter), try spraying the measuring cups with non-stick spray first (just lightly). The ingredients will come out easier.
• You can make your own cake flour if you’re in a pinch (see this page), simply add two level tablespoons of corn starch to a one cup measuring cup, then fill with bread flour. Sift three times then use as needed.
• Dust nuts and fruit with flour before adding to batter or try toasting nuts first. You can also just sprinkle the nuts across the top of the batter instead of mixing them in, this way the nuts will toast while baking.
• How To Make Bigger Cakes From Mixes: Add 1/2 cup flour, 1/2 cup sugar, 1 egg, 1 tsp. baking powder to the boxed mix.
• To Clean Edges Of Pan: Dip a raw potato into scouring powder to work on the rusted corners and edges. You could also try using bicarb with a few drops of lemon juice. Source.

And finally–sometimes it seems things just never turn out right. Try running through the following list to see if you can spot what the problem may be. A common issue is that the oven temperature isn’t true to what the dial says. Buy a thermometer, preheat your oven and test.

Has A Hump	Dark Bottom
The oven was overly hot when baking started Too much flour used	Pan too deep or large, keeps top from browning Dark pans absorb more heat, place on higher oven rack (same with pyrex) Pan was warped which caused uneven browning
Has Deep Cracks	Has Fallen
Temperature too high Too much: flour or baking powder	Temperature too low Peeked while baking Removed from oven early Too much: shortening or sugar or bicarb or baking powder Not enough flour
Coarse Texture	It’s Running-Over
Temperature not high enough Batter over mixed Too much baking powder or flour	Temperature not high enough Pan not large enough Too much baking powder or sugar
It’s Tough	It’s Doughy
Temperature too hot Not enough shortening or sugar Too much flour	Temperature too low Left in pan too long after removing from oven
Light In Color	Browned Edges
Temperature too low Another pan too close while baking	Oven too full Tin touching another one or oven wall
Not Large Enough
Temperature too high Not enough baking powder Over mixed batter Oversized pan

Common Kitchen Questions

Common Kitchen Questions & Their Answers

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Here’s a list of random questions and their answers pertaining to the kitchen (cooking, baking, ingredients, etc.).
A few already have full articles of tips on the subject here on Tipnut but it’s a nice way to review these little gems.

1. What’s the difference between evaporated milk and sweetened condensed milk? Both have a large percentage of water removed from the milk (60%) so it’s condensed, but evaporated milk doesn’t have sugar added to it like condensed milk does (condensed milk has about a 40% sugar content). They are not interchangeable in recipes but you can add quite a bit of sugar to evaporated milk to substitute it for sweetened condensed milk (about 1.25 cups of sugar per 1 cup evaporated milk–stir together then heat to dissolve sugar then refrigerate).
2. What’s half and half cream? It’s 50/50 whole milk and cream, this doesn’t whip but you can use it as a substitute in baking for heavy cream (to reduce fat).
3. What’s the difference between a soft boiled egg and a hard boiled egg? A soft boiled egg is cooked the same way as a hard boiled egg but it’s not cooked as long–the yolk is runny rather than firm. Medium boiled eggs have a slightly firm yolk.
4. Is it safe to use an old bottle of spice I found in the back of a cupboard? I can’t tell what the expiry date is. Spices don’t spoil but they do lose their flavor over time. If the color looks good take a little taste to see if there’s still some flavor to be found. You can also check expiry dates online if you have the original packaging, see Herbs & Spices: Storage Tips Guide for more info.
5. If a part of a block of hard cheese (such as cheddar cheese) grows mold or gets hard and discolored, can the block of cheese be saved or should it be thrown out? If you cut deep around the mold or old part and remove it, the rest of the block of cheese is fine to eat.
6. How long can gravy be frozen for? For best results use the gravy within the month.
7. I have a couple boxes of cake mixes that expired a short time ago–are they still ok to bake with? I’d throw them out, the ingredients could be rancid or have lost their flavor plus they’ll likely not rise well either.
8. What size eggs should I use if a recipe doesn’t say what to use? Large eggs are the standard unless otherwise noted.
9. Is it possible to make my own superfine sugar at home instead of buying it? You can pulse granulated sugar in a food processor or blender until it’s finely ground like a powder.
10. Is there a substitute for vanilla extract that I can use in baking? Here are a few suggestions: try almond extract, brandy extract, maple syrup, vanilla powder or rum extract–aside from the powder, they won’t have the rich vanilla flavor but they are a suitable substitute you can try. If you have a vanilla bean, you can use that to replace the extract (1/4 vanilla bean per 1/2 tsp of vanilla extract or 1 full bean is equivalent to 2 teaspoons of vanilla extract). If you want to substitute vanilla extract for a vanilla bean that’s called for in a recipe, use 2 teaspoons of vanilla extract to replace 1 vanilla bean.
11. What’s the difference between artificial and pure extract? Pure vanilla is made by steeping vanilla beans in water and ethyl alcohol, with the exact proportions of each mandated by the government. Imitation vanilla, on the other hand, is a byproduct of paper production or a derivative of coal tar, chemically manufactured through fairly simple and inexpensive processes. Source: Cook’s Illustrated.
12. How do you keep apple slices from browning after peeling them? You can dip them in lemon juice or 7-up to prevent the apples from browning. If you’re peeling and slicing apples for baking, try to do this right before you add them to the batter rather than prepare them ahead of time. If you’re preparing a bunch for a later snack, keep them in water with a bit of lemon juice or vinegar added, drain well before serving.
13. How can you tell if garlic is fresh? The paper skin should be tight and the cloves nice and firm when you squeeze the bulb of garlic. If you squeeze the bulb and the paper is loose like there are air pockets underneath the skin, the cloves are drying out and shrinking.
14. What’s the best way to store potatoes? Store potatoes in a cool, dark place for best results. Some say storing them in the refrigerator is too cold for the potatoes and it increases the sugar content in them.
15. I like to make big batches of mashed potatoes so I can freeze the leftovers, any way to keep them from turning color once frozen? Add a tablespoon of vinegar or lemon juice to the mashed potatoes before freezing, this will help prevent the discoloration from happening.
16. I find when I make homemade cookies they spread too much, any ideas why? You might be greasing your cookie sheets too heavily. Another idea is to test the oven temperature, if the heat is too low it can cause cookies to spread.
17. Is there a way to freeze eggs for future use? Yes you can freeze eggs but because you won’t be able to separate them after thawing, you must either separate the whites and yolks before freezing or stir the yolk into the egg before freezing. See this page for details.
18. Can olive oil replace vegetable oil in baking recipes? You can bake with olive oil but since it has a stronger flavor than regular vegetable oil, it will affect the flavor of baked goods. If you must bake with olive oil, choose one that has a lighter taste to it such as light olive oil.
19. How can I tell if a packet of yeast is still good to use? If there’s no expiry date to be found, you can test it by adding 1 teaspoon sugar to 1/4 cup warm water then stir in the packet of yeast. Let it stand for 10 minutes and if the yeast foams up to the 1/2 cup mark, it is active and can be used in recipes.
20. What is vanilla essence? This is tricky since it can mean two different things depending on where the recipe source is from. In the UK: This is another term for imitation vanilla, use it in equal measure when substituting for extract in a recipe (or vice versa). In other places it’s a highly concentrated form of pure vanilla extract.
21. What is vanilla powder? This is a powder made from dried vanilla beans and is a good substitute for those who want an alcohol-free vanilla flavoring. Use it in equal measure when substituting for extract (1:1).
22. How much is a knob of butter? Not an exact measurement but about two tablespoons.
23. What is heavy cream? A heavy whipping cream with 36% to 40% fat content (should be on label). Most recipes should be fine with a regular whipping cream (30% to 36% fat).
24. What exactly is “ghee”? The clear yellow liquid obtained by melting unsalted butter and discarding the sediment settled on the bottom. You’ll find lots of cookery terms and their meanings here: Cookbook Lingo: 101 Cookery Terms & Definitions.
25. What is salad oil and can I use vegetable oil instead? Salad oil is an umbrella term for any edible vegetable oil. You can use olive oil, canola oil, safflower oil, etc.
26. What’s the difference between baking soda and baking powder? Both contain sodium bicarbonate which is needed to help goods rise while they are baking. Baking soda is a faster acting agent (when it comes in contact with a liquid acid) and baking powder works on a slower pace as it dissolves with other ingredients.
27. What is alum powder used for and where can I buy it? Alum powder is a common ingredient in pickling recipes since it helps keep the produce crisp. You should be able to find it in the spice section of your local grocer.
28. How much salt do I add when using unsalted butter in a recipe that calls for salted? Add 1/4 teaspoon of salt per 1/2 cup of butter.
29. What’s the difference between tomato paste and tomato sauce?: Tomato paste is a thick concentrate made from tomatoes that is used as a base when making sauces or adding tomato flavor to dishes without adding a lot of liquid. Tomato sauce is a thinner consistency and is ready to use (for pastas, etc.).
30. How to bake a frozen apple pie? For an unbaked pie that’s been frozen, pop it in the oven (still frozen) at 400°F for about 60 minutes then watch. Once the crust is golden brown and the center is hot, the pie is ready. Check on the pie half-way through and if the crust is browning too quickly you can wrap the top (or just the edges) with foil and continue to heat. Remove foil the last 10 minutes or so of baking. For a baked apple pie that was frozen, bake in an oven at 375°F for about 45 minutes.
31. What are dill heads? Dill heads are the flowering part of the dill plant.
32. Is it ok to reuse cooking oil after deep frying? Deep frying foods takes a lot of cooking oil and it’s such a waste to throw out the oil after one use. You can reuse cooking oil but you need to be aware that the smoke-point lowers after each use. Once you’ve cooked with the oil, allow it to cool down then strain it (through cheesecloth) to remove any food bits. Store the oil in an airtight container in a cool dark place (I like to save an empty cooking oil container for this), or store in the refrigerator if you will go weeks before using again. Cooking oil can also be stored in the freezer. If the oil smells off it’s likely rancid so don’t reuse it. For best results, don’t mix different types of oil together (i.e.: canola oil and peanut oil). Tip: When using the old oil, add some new oil to the batch when heating–this will help give good results.
33. What temperature should my refrigerator be set at? Refrigerator temperature should be cool enough to slow bacterial growth on food, but not so low that it freezes food. An optimal temperature is below 40° F. (see USDA Refrigeration & Food Safety). If your refrigerator doesn’t have a digital temperature display, you can buy a thermometer to hang inside.
34. I don’t think my oven temperature is accurate, how can I test this? One year my Thanksgiving turkey didn’t cook properly (ummm, it was raw in places) and that’s when I discovered that my oven temperature must be off. Here’s how you can test it: buy an oven thermometer and place it on the center rack of your oven. Preheat the oven to a high temperature like 425°. Once the oven indicates that the temperature has been reached, open the door and read the thermometer. If the thermometer shows a different reading, you know the oven temperature is off. You can either adjust your oven’s settings (see the owner’s manual on how to do this or bring in a repairman) or account for the difference in temperature each time you use the oven (for example: if you know your oven is 10° lower than what the dial is set at, set it 10° higher when you bake).
35. How long are boiled eggs good for? Keep them refrigerated and they’ll be good for the week. If they’ve gone bad, the smell will be off. Have you seen this neat tip: How To Cook Lots Of Hard Boiled Eggs At Once.
36. What’s a substitute for eggs? Or cake flour? Or buttermilk? You’ll find lots of options for egg substitutes here. For cake flour and buttermilk substitutes (and other ingredients too), see my growing list here: Handy Substitute Recipes For Baking.
37. How do you scald milk? Some recipes require you to scald milk before adding it to the rest of the ingredients (I find this a lot in my older household notes and recipes). To scald milk, you just need to heat it to the point that the milk starts to steam and bubbles appear around the outer edges, you do not let it reach the boiling point. Take your time heating the milk, low to medium heat is sufficient. Stir milk frequently while its heating.
38. What’s the difference between light and dark brown sugar and can they be used interchangeably in recipes? Light brown sugar has less molasses in it than dark brown sugar. If a recipe calls for dark brown sugar, you can use light brown sugar but you may notice a slight difference in flavor.
39. I like having freshly squeezed orange juice on hand, is it possible to make a few days worth at once and store it in the refrigerator? You can keep fresh orange juice (and other citrus juices) in the refrigerator for about 3 days. If you have too much left over, freeze the juice in cubes or in freezer bags (with as much of the air removed), thaw as needed.
40. What’s the difference between white and brown eggs? There are no differences between the two (nutritional value and taste are the same). The breed of hen is what determines the color of the egg shell.
41. How do I know if my flour is good or bad? Does it go rancid? Yes flour can go bad, you’ll smell an “off” odor if it’s rancid. You can check for bugs by putting a bit of flour in a glass and covering it with warm water. See if any bugs float to the surface. If you’re not sure how old your flour is and it’s possible that it’s at least a year old–I’d throw it out and buy a fresh bag. Keep it in an airtight container for best results. If you’re not a baker and don’t typically use up flour quickly, mark the bag/container with the date on some masking tape.
42. Can bacon grease be frozen? Yes bacon grease can be frozen for future use (just chisel or scrape off the amount you need and toss it in the pan). But unless you have a steady supply of bacon grease on hand that you can’t use up fast enough, I would just keep it in the refrigerator. Pour off cooled bacon grease into a thick glass jar or mug and refrigerate, topping it up with fresh bacon grease as you have it. Refrigerated bacon grease lasts for months and months with no problem. If bacon grease goes rancid, you’ll smell it–toss the lot.
43. Should I still grease and flour non-stick baking pans? If the recipe instructs that a baking pan be greased and floured or “prepared”, then yes, you should at least grease them but the flour is optional (I always do both). You could also spray the pan with non-stick cooking spray and line with parchment paper or make your own pan grease in advance, see Homemade Non-Stick Spray Recipes at the bottom of page.
44. How long does olive oil last? How do I store it? Olive oil will last for about two years, if it goes rancid there will be a smell to it. Store olive oil in a cool, dark place. No need to refrigerate it but if you do, you’ll notice that the oil will get cloudy and solidify. If this happens, remove the bottle of olive oil from the fridge and leave at room temperature–it will return to its normal state.
45. How do I measure baking pans to see what size they are? Measure from inside edge to inside edge.
46. I have a favorite cake recipe that I would like to try making cupcakes with, is this possible? Sure, most cake recipes make fine cupcakes. Rule of thumb for standard sized cupcakes is to fill the cupcake holders just over half full and then bake at 350° for about 18 to 20 minutes (or until toothpick in center comes out clean).
47. Is there a way to bring eggs to room temperature quickly? You bet! Simply cover eggs in a small bowl with warm (not hot) water. They should be good to go in about 5 minutes.
48. There are white powdery spots on my baking chocolate, is it still ok to use? The powdery white or gray spots on chocolate is known as “bloom”…this happens when the chocolate was exposed to warm temperatures. No need to worry, it’s still perfectly fine to use in your baking.
49. Can you melt chocolate in the microwave? Yes and it’s pretty easy to do. Reduce power to 50% or medium, and heat for one minute. Stir (the chocolate squares will likely still be hard), heat for another minute (at 50% or medium heat), stir again. If the chocolate pieces are quite a bit smaller by this point, keep stirring until they are completely melted. If the pieces are still pretty big, heat for another minute at the same temperature then stir until completely melted.
50. What’s the difference between jam and jelly? Fruit jelly is made with the juice of the fruit only (no fruit pieces), while jam uses the whole fruit. Jelly is usually more smooth and gel-like while jam is chunky with real fruit.

Handy Kitchen Measurement Hacks

34 Handy Kitchen Measurement Hacks & Tidbits

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Do you find yourself always scrambling to find out how much one stick of butter is? Or how many eggs you need to make a cup? Do you know how much 1 cup of uncooked rice makes?
Here’s a handy chart you can print off to include with your other kitchen chart goodies (see: Recipe Ingredient Substitutions & Equivalents Chart (found at bottom of page) and Kitchen Measurements Equivalent Conversion Chart) . . .

Measurement Hacks

Eggs, Whisk & Bowl

1 pound all-purpose flour = 4 cups
1 pound cake flour = 4 3/4 cups
1 pound pastry or graham flour = 4 1/2 cups
1 pound granulated sugar = 2 to 2 1/4 cups
1 pound brown sugar = 2 to 2 1/3 cups
1 pound sifted confectioners’ sugar = 4 cups (approx)
1 pound oatmeal = 2 2/3 cups
1 pound rolled oats = 4 3/4 cups
1 pound butter = 2 cups
1 pound shortening = 2 to 2 1/3 cups
1 pound cheddar cheese = 4 cups, grated
1 cup eggs = 5 to 6 medium eggs
1 cup egg whites = 7 to 10 medium eggs
1 cup egg yolks = 12 to 14 medium eggs
1 pound finely chopped meat = 2 cups
1 pound cocoa = 4 cups
1 ounce chocolate = 1 square
6 oz. chocolate chips = 1 cup (approx)
9 oz. jar jelly or jam = 1 cup (approx)
4 medium apples = 4 cups sliced apples
3 medium bananas = 1 cup mashed banana
8 medium peaches = 4 cups sliced peaches
1 pint strawberries = 2 cups sliced strawberries
1 pound unpitted dates = 1 3/4 cups
1 pound pitted dates = 2 1/2 cups
1 pound raisins = 2 1/2 to 3 cups
1 pound rhubarb = 2 cups, cut
1 pound onions = 2 1/2 cups chopped
1 pound nuts = 4 cups chopped (approx)

Kitchen Tidbits

• 1 stick of butter = 1/2 cup
• 1 cup of whipping cream = 2 cups whipped
• 1 cup uncooked rice = 3 1/2 cups cooked
• 1 envelope Gelatin = 4 leaves = 1/4 ounce
• 1 pkg. yeast = 2 1/4 teaspoons active dry yeast

Would you prefer a pdf download of the above? Here ya go: Kitchen Measurement Hacks & Tidbits Download. I left lots of room on the page for you to mark in your own adjustments and notes :).

Equivalents of Can Sizes

Can Size	Measure
8 ounces	1 cup
10 1/2 ounces	1 1/4 cups
12 ounces	1 1/2 cups
16 ounces (1 lb)	1 3/4 cups
Can Size	Weight	Measure
No. 1	10 – 12 ounces	1 1/3 cups
No. 300	14 – 16 ounces	1 3/4 cups
No. 1 1/2 or 303	1 lb – 17 ounces	2 cups
No. 2	1 lb, 4 ounces	2 1/2 cups
No. 2 1/2	1 lb, 12 ounces	3 1/2 cups
No. 3	3 lbs, 3 ounces	4 cups
No. 10	6 lbs, 2 ounces	13 cups

All of the above were collected from a variety of cookbooks and private notes, some brands may weigh or size differently than others so please use the above as a guideline and note any discrepancies with your favorite product.

Types of Flour: {Baking Reference}

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Flour is a big part of our day-to-day lives, but did you know there are many different types available made from a variety of sources such as wheat, seeds, corn, rice, coconuts, potatoes, etc.? Some are wheaten and gluten free while others are higher in fiber and starch…each offering its own unique results. Here’s a handy reference sheet outlining several different varieties…

Grains & Flour For Bread Making

• All-Purpose: A general, common use white flour used in most baking and craft recipes, also known as “Plain Flour”. Made with a blend of high-gluten and low-gluten wheats and can be purchased bleached or unbleached.
• Almond: This flour is made from ground almonds and has the consistency of cornmeal. It’s recommended to use blanched almond flour for baking (not unblanched) and is a good alternative for low-carb and gluten-free diets.
• Bread: An unbleached, high-protein white flour. Breads/dough made with bread flour produce a high volume and chewy texture (benefits from the high gluten content). You can substitute all-purpose flour for bread flour but expect some difference in the results (you can get close though by adding a tablespoon of wheat gluten with the all-purpose flour). Bread flour should not be substituted for all-purpose flour.
• Buckwheat: This is made from ground buckwheat (hulled) and is gluten-free. Buckwheat is a seed, not a grain. Commonly used in multi-grain breads and pancakes.
• Cake: This is a finely milled, bleached flour that is lighter than all-purpose flour. High in starch and lower in gluten than other wheat flours. A good choice for baking light cakes and pastries. A substitute recipe for cake flour: Add two level tablespoons of corn starch to a one cup measuring cup, then fill with bread flour. Sift three times then use as needed (source: Handy Substitute Recipes For Baking).
• Coconut: A high fiber, gluten-free, low-carb flour made from ground coconut meat. Unless a recipe calls for coconut flour (where you’ll have good results in a variety of baked goods like muffins and cakes), you can use it in baking with regular recipes by substituting up to 25% of wheat flour with coconut flour.
• Corn: This is a non-wheat flour made from ground yellow corn and is gluten free. Can also be made from wheat but will be named “wheaten corn flour”. A substitute for corn flour is corn meal first ground fine (to the consistency of flour) in a blender or food processor. A heavier, coarser type of corn flour is Maize Flour.
• Graham: A coarse wheat flour that is made by grinding the bran, germ, and endosperm separately before being combined together again. This is sweet and nutty to the taste. Can be substituted with whole wheat flour at a 1:1 ratio.
• Mesquite: A fine, soft flour made from ground mesquite pods (dried) and can have a sweet, mesquite flavor. Can be used as a thickener (for sauces, puddings, etc.) and can replace up to 25% of wheat flour in baking recipes. Gluten-free.
• Oat: Is made from ground oats (hulled), contains little gluten and is a good thickener and binder. Can be used in baking breads and cookies, replace up to 25% of wheat flour and increase the leavening agent a bit.
• Pastry: Has a low-gluten, high-starch content, and is a fine white flour that is used in baking delicate pastries, pie crusts, biscuits and cookies. A good substitute for Pastry Flour is a 50/50 mix of Cake Flour and All-Purpose Flour.
• Potato: Made from ground, cooked (and dried) potatoes. This is a gluten-free, high-starch flour which can be used as a thickener for gravies and sauces and can also be used in baking (replace up to 25% of wheat flour). This does have a pronounced potato flavor.
• Rice: A fine flour made from grinding rice (white). This flour is gluten-free and can be used in baking, homemade noodles and popular in pancakes. Brown Rice Flour is made from brown rice and is heavier and coarser than White Rice Flour and is also higher in protein and fiber. You can replace up to 25% of Brown Rice Flour with wheat flour in baking.
• Self Rising: This is all-purpose flour with salt and leavening added and is good for making flaky biscuits, pancakes, waffles and light pastries. A good substitute for self rising flour is: In a one cup measure, place 1 1/2 tsp baking powder and 1/2 tsp salt, then fill to top with flour. Mix well. Source: Handy Substitute Recipes For Baking.
• Semolina: A high-gluten flour made with ground hard durum wheat. Good for making homemade pasta and breads. A substitute you can use is Durum Wheat Flour (1:1 ratio).
• Soy: Made from finely ground soy beans (hulled). This flour is rich in protein, gluten-free and has a slight nutty flavor. Non-yeast baked goods can have up to 30% of wheat flour replaced by Soy Flour, yeast items can have up to 15%. Refrigerate Soy Flour to keep fresh (defatted soy flour is fine stored at room temperature).
• Spelt: This flour has a nuttier flavor than whole wheat flour. Contains gluten but can be easier to digest by many who are allergic to wheat flours. Can be used to substitute wheat flour in baking (breads, cakes, muffins, etc.) but you may find it doesn’t need as much liquid (spelt flour is more soluble) or as much kneading (the gluten is more fragile).
• Tapioca: Is made from cassava root (the plant source of tapioca). Can also be known as Tapioca Starch. This is a grain-free white flour that is starchy, a bit sweet, and gluten-free. Good thickener (for sauces, pie fillings, etc.) and can be used in baking.
• Whole Wheat: Is made by grinding whole grains of wheat (includes the wheat’s bran, germ, and endosperm). The wheat germ content can make the flour go rancid more quickly than other flours, in Canada some of the wheat germ is removed to help prolong the shelf life. Can replace up to 50% of all-purpose flour in baking. Whole Wheat Flour is available in both brown and white.

Egg Substitutes

Recipes For Egg Substitutes & Replacers

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These can be used in a pinch since chances are you have at least a few of the items below on hand in the pantry. Many are also suitable if you’re baking a cake for someone who is vegan or has allergies.
Keep in mind: They may affect the taste or texture of the final product.
I have a running list of substitutions you can use for assorted pantry staples on this page but decided to make a separate post here just for eggs since I have so many.
Each of the below is equivalent to one egg. For best results it’s recommended not to replace more than 2 per recipe.

• 1 tsp baking powder + 1 1/2 TBS water + 1 1/2 TBS oil
• 1 tsp baking powder + 1 TBS water + 1 TBS vinegar
• 2 TBS water or milk + 2 TBS flour + 1/2 TBS shortening + 1/2 tsp baking powder
• 1 TBS vinegar + 1 tsp baking soda
• 2 TBS lemon juice + 1 tsp baking soda
• 1 TBS cornstarch + 3 TBS water
• 2 TBS arrowroot flour
• 2 TBS potato starch
• 1 TBS tapioca starch + 1/4 cup warm water (mix well & allow to gel a bit before using)
• 1 tsp yeast dissolved in 1/4 cup warm water
• 1/2 banana, mashed (medium size) + 1/4 tsp baking powder
• 2 TBS applesauce
• 3 TBS mayonnaise (*not suitable for allergy or vegan accommodation)
• Unflavored Gelatin: Dissolve 1 TBS gelatin in 1 TBS cold water. Beat in 2 TBS boiling water until frothy.
• Banana: Mash 1/2 of a banana (ripe) until smooth then mix in 1/4 tsp baking powder.
• Chia Seeds: Grind 1 TBS white chia seed meal in a spice grinder then mix in 3 TBS warm water. Allow to sit for about 5 minutes before using.

Flax Seed Mixture:
*equivalent for 1 egg
1 TBS flax seed (ground)
3 TBS water

• Method #1: Simmer together on top of stove for about 5 minutes until the consistency reaches a thick, egg-white like consistency.
• Method #2: Blend ingredients together in a blender or food processor until the mixture is thick and creamy. Refrigerate before using.

Homemade Substitute:
*1/4 cup = 1 large egg
6 whites
1/4 cup dry milk powder (non-fat)
1 TBS vegetable oil

• Mix all ingredients together and blend until smooth, refrigerate. Can be frozen.

Tip: Some low fat or low cholesterol recipes call for a commercial product. If you don’t have any on hand or wish to cook with fresh instead, 1 fresh egg = 1/4 cup of commercial substitute.