Cooking Tips for the New Year


| 1/30/2015 11:42:00 AM


Tags: cooking, baking, Sue Van Slooten, Ontario, Canada,

New Year Cooking Tips

Cooking Tips for the New Year

The New Year has come, and January itself is about gone. I think it is appropriate then that I offer some tips to make your cooking and baking life easier in future. A lot of times in life, it isn’t always the expensive gadget or appliance, it’s often the little things that really count. Every cook has a repertoire of tricks and techniques, as I’m sure you all do. Perhaps you’d like to share a few with your fellow readers, and if so, I can post them via a future, or next, blog. Just drop me a line, and I’ll be happy to take a look at them. They will also get posted on my website. We can all learn something from each other that way. So, let’s get cooking on this.

Parchment paper-Not just a fancy waxed paper. Parchment can be worth its weight almost in gold when it comes to baking. I always use it to line cake pans, sweet breads, etc. Also, with fussy cookies, or sticky ones like macaroons, it is indispensable. It will really save you a lot of headaches when it comes to turning out your favourite product. It’s also useful for cooking fish packets and goodies like that. Plus, as it is greaseproof, if it isn’t too soiled, you can reuse it. It also tends to not burn as easily as paper would.

Instant read thermometer. In baking, it is very handy indeed to know if your product is done. The instant read will tell you at about 190 degrees Fahrenheit, your bread is basically done. In candy making, well, don’t attempt it without one. I’ve done it, but....the results were good, I just find the thermometer takes the guess work out of it. Ditto for any kind of cheese or yogurt making.

Dough whisk-heck, you could do a whole blog on this one. We even gave one away a couple of years ago. It is wire crazy loops mounted on a handle. The only place I know where you can get one is King Arthur Flour, and it’s worth going all out for the big one. If you want to make bread, this is the device to have. Even for just mixing dry ingredients together it’s great, but when it comes to mixing a loose, still ragged bread dough, you will wonder how you managed to survive all these years without one.

Olive oil. Use this instead of vegetable oil in your bread and cake recipes. If you use the light tasting stuff, you will never know that pumpkin bread or brownies, or zucchini bread was made with olive oil. I just made an applesauce cake with it-delicious! In fact, I think it tastes even better. You then don’t have to rely on commercially made vegetable oils, which are garnering question marks about their quality and integrity. Besides, millions of Romans, Greeks, and their modern day counterparts, can’t be wrong.




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