Dried Grapes – Aren’t they all raisins?

October 29, 2025October 14, 2025 culinaryjourneysllc

We all know what raisins are, and we can easily purchase them in both regular and golden forms. Once in a while, you may run across a recipe (especially from the United Kingdom) that calls for sultanas or currants. This Cooking Tip will explore what those dried fruits are, their similarities and differences.

Raisins

Many people use the term “raisin” as a sort of general name for any dried grape. However, different grapes are used to make different raisin-like products.
According to the company Sun Made,
“About 90-95% of raisins are made from the Thompson Seedless variety of grape, which includes Selma Pete, DOVine and Fiesta. The remaining percentage is made up of varieties including Flame Seedless, Ruby Seedless and Sultana.”
Some say the latter term, Sultana, is just another name for Thompson Seedless. This is a pale green grape, but as they are dried, they darken in color, becoming what we know as a “raisin.”
If the drying process is in the sun, they are known as “natural” raisins. The drying process takes about two to three weeks.
A vine-dried grape is just what the name says. The grapes are left hanging on the vine to dry. This takes longer than ordinary sun-drying, requiring several weeks. According to the organization, California Grown,
“This process allows the grapes to retain their flavor without taking on any unwanted flavors from sunburn. The resulting vine-dried grape is plump, meaty, juicy, and delicious.”
A third method of drying is mechanical. This requires the grapes to be treated with an alkaline solution to aid in the loss of moisture. Then, mechanical driers blow air past the grapes to continue the drying process. This entire process takes about two days.
Raisins are larger than sultanas or currants.
They have a soft and chewy texture.
The flavor is somewhat intense and caramel-like.

Sultanas

Sultanas are also known as Golden Raisins. They are typically made from the same green seedless grapes as raisins, Thompson Seedless.
The processing is different in that they are not sun-dried. Instead, they are put inside dehydrators and then treated with sulphur dioxide to stop oxidation and preserve the lighter color.
As compared to regular raisins, golden raisins have a softer texture and a higher moisture content.
The flavor is milder and somewhat sweeter.
They are smaller and juicier than regular raisins.

Currants

Things get a bit confusing with currants. There are plants that produce small berries known as redcurrants or blackcurrants. These plants are related to gooseberries.
Dried currants, though, are not made from these actual currant berries. Just as with raisins, they are dried grapes. The grapes used are smaller and seedless. The variety is typically Black Corinth or Carina grapes.
They are often called Zante currants, referring to the fact that the grape originated on Zante, a Greek island.
They are smaller than either kind of raisin.
Their texture is firmer than raisins.
The flavor of Zante currants is tangy and slightly tart.

Choosing which to use

As with many things, using the type of dried grape that your recipe calls for is best. However, if you want a sweeter and juicier fruit, use sultanas. For a deeper flavor, choose raisins. If you want a tart note, currants will be the best.

There you go – raisins, sultanas and currants demystified!

Nutmeg & Mace – Two Spices in One

October 22, 2025October 20, 2025 culinaryjourneysllc

As we approach the holidays, one spice you probably use more at this time of the year is nutmeg. In this Cooking Tip, we will explore just what nutmeg is, how to use it and how it is related to mace.

This spice is native to what were called the Spice Islands of Indonesia. These islands are located northeast of Indonesia, between Celebes and New Guinea. Today, these islands are called the Moluccas. Most nutmeg comes from these islands along with the West Indies, but it is also grown in South Africa, Grenada and Sri Lanka.

In its natural stage, nutmeg is really two spices in one. The part we are most likely to recognize is the inner kernel surrounded by a shell. Wrapped around this shell is a reddish lacey covering, called mace. It grows on trees that can reach up to 75 feet high. As the fruit ripens, it splits open, revealing the red lacey covering. This will be stripped off, dried and sold and used as mace. The remaining shell-like part will be dried in the sun until the nutmeg kernel rattles in the shell. These are then broken open, and the nutmeg kernels are removed.

Both nutmeg and mace are warm spices, although mace has a more delicate flavor with citrus notes. I will discuss them separately.

Nutmeg

Form

Nutmeg may be purchased whole or ground. Here is a link to a reputable source, Savory Spice. As I discuss in my Spices Cooking Tip, whole spices do have advantages over the ground variety. This is especially true with nutmeg, as ground nutmeg quickly loses its essential oils, resulting in a product that has lost its potency and flavor.
Whole nutmeg can last indefinitely if stored properly. This means storing it in a tightly sealed jar or container in a cool, dark place. You must grate it before using. The most typical way to grate it is using a microplane. Only grate what you need. Freshly ground nutmeg will be stronger and more potent than the bottle of ground nutmeg. Because of this, you may want to use a bit less of the fresh than of the pre-ground and adjust as needed.

Uses

Although Americans tend to use nutmeg more in baking, its use is not limited to sweet applications. It is more widely used in countries where it is grown. In the Caribbean, it is used in jerk seasoning as well as pastries and other desserts. In Indonesia, it is a component of curries and savory sauces. It is used in lamb dishes in Africa and the Middle East. It is also a common seasoning added to béchamel sauce. It works well with potatoes, squash, pork and lamb as well as cooked spinach and soft, tangy cheeses. On the sweet side, it is often added to baked or stewed fruit, custards and eggnog.
Both nutmeg and mace are also commonly found in spice blends such as pumpkin pie spice, quatre épices, ras el hanout and garam masala.
When using nutmeg, do so in moderation. Most dishes only require a small amount. Using too much can result in an overwhelming and bitter flavor. It is better suited to providing a background note.
In excess, nutmeg can be toxic. Experts say it only takes two to three teaspoons of this spice to make a toxic dose. A 10-year study done by the Illinois Poison Center listed the following as the most common effects among 30 cases of nutmeg toxicity.

Hallucinations
Drowsiness
Dizziness
Dry mouth
Confusion
Seizure (in two cases.

Substitutes

Nutmeg is very easily found in supermarkets, but if you are looking for a substitute, you may consider the following.
Mace – this is probably the best substitute.
Others that some recommend include garam masala, pumpkin pie spice, cinnamon, allspice, ginger, or ground cloves. As all of these alternatives tend to have more intense flavor profiles, use them sparingly when substituting.

Mace

Form

Mace is found in “blades”, which can be ground in a spice blender. It will be more difficult to find in stores, but it can be purchased online.
Just as with nutmeg, pre-ground mace loses its delicate notes quickly.

Uses

Most say that mace is lighter, subtler and sweeter than nutmeg. Serious Eats describes it as a “cross between nutmeg and coriander tinged with citrus and cinnamon.”
Mace is often used in savory dishes such as sauces, stocks, sausages, chutney and meat pies. It is also nice when nutmeg would be too heavy. For example, white fish, chicken, light dairy, pork, cookies, cream soups and fruit.
Some recommend toasting mace before using it, especially in Indian dishes.

Substitutes

The best substitute would be nutmeg. Experts differ on how the substitution should be done. Some recommend using equal amounts of nutmeg and mace. Most chefs would advise using only half as much nutmeg as mace. America’s Test Kitchen is a standout because it recommends using double the amount of nutmeg compared to mace.
Other possible substitutes are similar to those for nutmeg, including allspice, cinnamon, ginger and pumpkin pie spice.

Is nutmeg or mace on your list of holiday spices? How about branching out and trying it in savory dishes? You just might be pleasantly surprised.

Cooking Tips · Ingredients

Pumpkin Spice – Where’s the Pumpkin?

October 15, 2025October 12, 2025 culinaryjourneysllc

Every fall, some people eagerly await the “Pumpkin Spice” season, while others dread it. No matter where you fall on that spectrum, do you really know what it is and what the name means? That is the subject of this Cooking Tip.

The first thing to know is that there is no pumpkin in pumpkin spice. In fact, pumpkin has minimal natural flavor. According to King Arthur Baking, raw pumpkin is up to 90% water, which explains why it is so lacking in flavor.

Pumpkin is a type of squash. As you will learn from this Cooking Tip, Libby’s Pumpkin Puree is made from a Dickinson squash. As for classic pumpkin pie, one of the best you will ever make doesn’t even use pumpkin. Instead, it uses roasted butternut squash. Check out this recipe.

A pumpkin pie without some version of pumpkin pie spice would be very sad indeed. The deliciousness comes not from the pumpkin, but from the other ingredients, including the added spices. The blend of spices that gives pumpkin pie its characteristic flavor is known as pumpkin spice or pumpkin pie spice.

Each producer of pumpkin spice has their own recipe, but the most commonly included spices are the following.

Cinnamon
Ginger
Nutmeg
Cloves
Allspice

You can certainly buy bottles of pumpkin pie spice. McCormick even produces a liquid extract titled “Pumpkin Pie Spice Blend Extract.” If you do not think you are going to use a purchased bottle of pumpkin pie spice before next year, it would be better to make your own. It will be fresher, you only have to make how much you want to use, you can alter the ratio of the ingredients to match your preferences, and you won’t have a bottle of something that you are not using taking up precious space.

People like to talk about before and after the Pumpkin Spice Latte that Starbucks created in 2003. Pumpkin spice as a spice blend certainly existed long before then. A cookbook from 1798 actually has a couple of recipes in it that use nutmeg and ginger, as well as allspice and ginger. However, this Starbucks beverage created a new cult following for this flavoring profile, and decades later, it shows no signs of slowing down.

It is a trend that is not limited to Starbucks. Look at these other products cashing in on the Pumpkin Spice craze.

Dunkin’ Pumpkin Spice Goldfish
Target Favorite Day Pumpkin Spice Whipped Cream
Pumpkin Spice Cheerios
Pepperidge Farm Pumpkin Spice Cheesecake Cookies
Great Pumpkin Imperial Ale
Laughing Cow Pumpkin Spice Cheese Wedges
Ghirardelli Pumpkin Spice Caramel Chocolates
Pepperidge Farm Pumpkin Spice Milano Cookies
Pumpkin Spice Popcorn
Dawn Pumpkin Spice Powerwash
Dunkin Pumpkin Munchkin Creamer
Air Wick Pumpkin Spice Essential Mist
Febreze Air Mist Pumpkin Roll

Do you enjoy the pumpkin spice season? What’s your favorite product?

Cooking Tips · Ingredients

Pickles – A supermarket shelf of options

October 8, 2025September 21, 2025 culinaryjourneysllc

Almost all of us have likes and dislikes among foods. One food that is definitely on my dislike list is pickles – or anything that undergoes the pickling process. The only time they make it into my shopping cart is when my husband requests them. I typically look at the shelves of pickles and have to search my memory for the variety he likes. If you are the same, this Cooking Tip is for you, as we will delve into the world of pickles.

The word “pickle” can be either a noun or a verb. As a noun, it refers to food that has been preserved in a brine or vinegar solution. The verb applies to the process of preserving food in this brine or vinegar mixture. In this Cooking Tip, we will stick with pickle as a noun.

Many kinds of food can be pickled. What we all think of as the average pickle, though, starts as a cucumber. Here is a list along with descriptions of some of the most common pickles.

Dill pickle

This is the most popular pickle.
The brine is made with abundant amounts of dill in all its forms.
Dill pickles have a strong and herbaceous flavor.

Polish/German Dill

These undergo an extended processing time in wooden barrels, which impart a unique flavor.
The Polish variety contains more spices and garlic than traditional dill pickles. They tend to have a peppery bite.
The German variety has sugar added to the brine, giving them a sweet-sour flavor.

Refrigerator/Overnight dill

These are soaked in a brine for a short period of time (overnight to a few days) in the refrigerator.

Sweet Pickles

Sweeter than other pickles as they are made with sugar, vinegar, and spices.

Bread & Butter Pickles

Bread & Butter pickles tend to be made with vinegar, salt, sugar, mustard seeds, coriander seeds and celery seeds.
They have a tangy taste with sweet notes.

Candied Pickles

As their name implies, these are pickles soaked in a syrupy sugar &vinegar solution for at least a week.
They are much sweeter than sweet pickles because of the sugar concentration of the soaking solution.

Gherkin Pickles (baby pickles)

Gherkins are made from small cucumbers with bumpy skin. These cucumbers are mainly used for pickling.
Gherkins are usually jarred whole.

Cornichon

This is the French word for “gherkin”.
Some varieties of cornichons are sweet, and others are brined with tarragon.

Sour pickles

These pickles are fermented not with vinegar, but in a brine of water and pickling salt.
There are two varieties – half-sour and sour. The latter is fermented for twice as long as the former.
Actual fermentation times depend on the company, but they are said to range anywhere between a week and a few months.
Some sources say that if they are eaten before six weeks, they are called half-sour. After that time, they are termed sour.

There are other pickle types, including some unusual ones such as Kool-Aid pickles and Cinnamon pickles. However, the pickles mentioned above are the ones you will most likely see in your supermarket. I hope this Tip will help you as you stare at the supermarket shelf trying to decide what to buy.

Cooking Tips · Ingredients

Caraway Seeds – For more than just rye bread.

October 1, 2025October 20, 2025 culinaryjourneysllc

Caraway is a spice with a flavor that can be a bit polarizing. It is not extremely common in American pantries, although it is elsewhere in the world. This Cooking Tip will explain what caraway is, how to use it, and whether there are any substitutions.

Caraway comes from a plant in the parsley family. Holland is said to be the largest producer of caraway. It is also grown in a few other parts of Europe as well as in the United States.

In the US, caraway is probably most well-known for the characteristic flavor of rye bread. It is much more common in European, Asian, and African dishes. Examples are sauerkraut, sausage, cabbage dishes, cheese dishes, and soups.

The seed is small, measuring less than ⅛ inch in length. They are dark brown in color and have a crescent-shaped appearance. The aroma is pungent. The flavor is described as sweet and tangy with licorice notes that are similar to anise.

Although you can buy ground caraway, it is much preferable to buy caraway seeds in whole form. Savory Spice has an excellent supply of Dutch caraway. (This is an affiliate link and I may earn a commission if you decide to purchase.) Since it is a spice that you will probably not use frequently, you want it to stay fresh as long as possible. Since the whole seeds stay fresh much longer (up to 2 years), you will get more use out of the whole form. Also, most recipes will call for the whole seeds. Some people find the whole seeds somewhat unpleasant to chew. In that case, you may want to put them in a spice bag or cheesecloth to allow for easy removal.

Caraway seeds are one of many spices that benefit from a quick toast in a dry pan over low heat. Once they become fragrant, remove them from the heat and allow them to cool before using. You may then crush or grind them in a mortar/pestle or use them whole.

As with all spices, store in an airtight container away from light, heat, and moisture.

Since caraway is not the most common of spices, many ask about substitutions. There are some you can try, although none will be an exact replacement.

Anise Seeds

You may consider anise seeds, which will impart a similar licorice note. Anise can have a stronger flavor, which you should take into consideration if you substitute. This will work best in baked goods such as bread and cookies.

Fennel Seeds

Another choice would be fennel seeds. Fennel is more commonly found in Italian and Indian dishes, especially Italian sausage. This spice can also give a licorice flavor. However, caraway’s flavor is more earthy and nutty, while fennel is somewhat sweeter with a stronger licorice note. Fennel will do better in dishes with long cooking times, such as soups, stews, and curries.

Nigella Seeds

Some recommend nigella seeds, although they are not easily found in supermarkets. Their use is better in dishes such as soups and stews, as well as breads.

Dill or Star Anise

Other possibilities include dill seeds and star anise. The latter can be very powerful, so start with a small amount.

Cumin Seeds

Cumin seeds are in the same family as caraway, and visually, they look very similar to caraway seeds. Their flavor profiles, however, are different. Whereas caraway has that licorice flavor and sweet notes, cumin is nuttier, warmer, and more savory in flavor. They are not good substitutes for each other.

What can you use caraway seeds in?

Rye, pumpernickel, and spiced breads.
Potato salad or coleslaw.
Sauerkraut dishes.
Add to cooked carrot and potato dishes.
Add to a cheese dip.
Add to cabbage dishes.
A good meat pairing would be pork.

Do you have caraway in your pantry? Have you ever used it? I hope this short Cooking Tip will help you use it to its fullest potential.

Cooking Tips · Ingredients · Techniques

Almonds – Not just for snacking!

September 24, 2025September 7, 2025 culinaryjourneysllc

Almonds are certainly a popular snacking nut. In the stores, you can see flavors from just salt to honey to dill pickle to wasabi to habanero. They are also used in both sweet and savory recipes and come whole, sliced, and slivered. I have written a prior Cooking Tip on the differences and when to use which form. In this Cooking Tip, I want to discuss other products made from almonds.

Three culinary products that are made from almonds are Almond Paste, Marzipan, and Frangipane. All are made from a base of almonds and sugar, but depending on the desired product, they may also contain eggs, flour, butter, and flavoring extracts.

Almond Paste

Almond paste consists of pureed almonds, sugar, water, and maybe flavoring. The two main brands we see in our grocery stores are Solo and Odense. Solo states that the percentage of almonds in their almond paste ranges from 50% – 55%. Odense, on the other hand, lists its percentage as 45%.
As compared to marzipan, almond paste has a higher ratio of almonds.
It is less sweet and has a more pronounced nutty flavor than marzipan.
Its texture is coarser than marzipan.
Almond paste is used as a baking ingredient in cookies, cakes, tarts, and other desserts.
Although you can find it in the baking section of the supermarket, there are many recipes for making it at home, which involve processing almonds, sugar, and flavorings into a smooth paste. Some recipes start with almond flour rather than whole almonds. Some almond paste recipes use egg whites.

Marzipan

Marzipan is made from similar ingredients, but contains a higher proportion of sugar and a lower proportion of almonds than almond paste. As opposed to almond paste, where almonds are the first ingredient on the ingredient list, with marzipan, sugar is the first ingredient. Odense lists 28% almonds. Solo does not list the percentage of almonds. It may also be flavored with rose or orange water.
Marzipan is ready to eat out of the box. However, it is usually used to make candy or cake decorations. It can be rolled out to cover cakes or sculpted into marzipan fruits or other shapes, often with food coloring added.
It has a sweeter flavor and is smoother and more pliable than almond paste. Some say it has the texture of Play-Doh.

Frangipane

Frangipane is not something you buy in the supermarket, but rather, you make it at home. Ingredients include ground almonds, eggs, butter, flour, and sugar.
It is used most commonly as a filling in pies, cookies, and pastries.
There is another term – almond cream. Some will use this term interchangeably with frangipane, but French pastry chefs will define frangipane as a mixture of one part pastry cream and two parts almond cream.
Frangipane is very soft and has a spreadable consistency.

Substitutions

Some people ask whether one can use almond paste and marzipan interchangeably. The best answer is no. However, some sources say you can substitute 1:1, but they do list some caveats. First, the amount of sugar in the recipe would have to be adjusted since marzipan has a higher sugar content than almond paste. Secondly, the consistency is different, which may lead to a problem in the texture of the final product.
Almond paste can be used to make marzipan, but the reverse is not true. Solo lists the following recipe to make marzipan from almond paste.
- In a mixer, combine 1 pound of almond paste with three cups of powdered sugar. Slowly add two beaten egg whites, and once fully incorporated, knead into a smooth consistency.
- Other sources do not use egg whites, but use other ingredients such as water, corn syrup, and/or flavorings.
Since Frangipane is a very different product, it can not be substituted for either of the others.

Storage recommendations

If you are using commercially produced almond paste or marzipan, it will have a long shelf life. Once it has been opened, keep it tightly wrapped and stored in an airtight container in the refrigerator or freezer.
Both Odense and Solo say their products can be refrigerated for up to two weeks or frozen up to three months.
For homemade almond paste made with egg whites, it is best to make it no more than a few hours before you are going to use it. Keep it in the refrigerator until you use it. If your recipe does not use egg whites, it will keep for several weeks in the refrigerator or for up to six months when frozen.

Have you ever baked with any of these products? Using almond paste in your cookies or brownies lends a delightful nutty flavor. A French tart with a frangipane filling will impress any guest. And, who can resist those cute little marzipan fruits? Have fun and enjoy almonds in all of their forms!

Cooking Tips · Ingredients · Techniques

Homemade Stock – Is it really necessary?

September 17, 2025August 30, 2025 culinaryjourneysllc

We have all heard that you should make your own stock, whether it be beef, chicken, or vegetable. We have all heard that the difference in taste makes it all worth it. However, how many of us have the time to make a proper stock? And, once you make it, do you have freezer space to store it? I do make my own stock when I have the time, but there are many, many times that the only thing I have on hand is store-bought stock. Don’t feel ashamed if you are the same. That’s life, but there are some easy hacks you can do to make that box of stock in your pantry just a bit better. That is the topic of this Cooking Tip. For background, you may want to take a look at this prior Cooking Tips – Stocks & Broths – Is there really a difference?

You want to start with the best store-bought stock you can. See the above Tip for some recommendations. Also, start with the one with the lowest sodium level. Not only is this a good piece of advice at any time, but it is especially important when you are trying to add flavor to a store-bought stock, as some of the ingredients you are going to add contain sodium. The last thing you want is to end up with a too-salty stock.

Add a mirepoix

Put your stock in a pan and add diced carrot, celery, onion, and a few peppercorns. If you have the time, sauté your mirepoix until lightly browned before adding the stock. Depending on how you wish to use the stock, you may also consider adding garlic and herbs. Bring to a boil, reduce to a simmer, and cook for about 30 minutes or until you are pleased with the flavor. Strain and use.

Add chicken

For chicken broth, you can add more chicken flavor by actually also adding a chicken breast or any chicken bones you may have in your freezer. Another option is canned chicken. After straining, the chicken can be used for another purpose.

Add gelatin

Mixing a small amount of unflavored gelatin (about 1½ teaspoons per cup of stock) in some of the cold stock and adding it to the simmering pot will increase the body that you get from the bones when making homemade stock. In The Food Lab, J. Kenji Lopez-Alt recommends adding gelatin to his homemade stock to speed up the process and still end up with a flavorful stock with great body.

Add a Parmesan rind

Add three Parmesan rinds for each quart of stock, bring to a simmer, and cook for about 30 minutes. Remove and discard. Other hard cheeses, such as pecorino, will also work.

Add dried mushrooms

Toss umami-rich dried mushrooms into a pot of simmering stock. Recommendations are three to four mushrooms per quart of stock.

Add fermented pastes

Whisk in one tablespoon of miso paste for every quart of stock. Note the sodium content so you do not end up with a too-salty stock.

Add whole spices

Toast in a dry pan two to four whole spices (cardamon pods, allspice berries, cumin seeds, coriander seeds, mustard seeds, fennel seeds, star anise, peppercorns) per quart of stock. Add stock and simmer.

Add tomato paste

Cook one tablespoon per quart of veggie or beef stock in a dry skillet just until fragrant. Add stock and combine.

Add soy sauce

This is a great umami booster that can be added to your stock. Just be cautious of the sodium content. Worcestershire sauce or fish sauce can also be used.

Reduce the stock

One of the simplest tricks is to simmer the stock in a pan to reduce the volume by half to two-thirds. This helps to concentrate the flavors.

Add acidity

Acid will brighten up dishes. Consider apple cider vinegar, citrus juice, or wine.

Add olives

Olives add not only umami, but the brininess can add acidity.

Have you tried any of these hacks to boost the flavor of your store-bought stock? Did they work? Don’t feel guilty about using good quality, low-sodium store-bought stock, especially if you amp up the flavor with the above advice.

Cooking Tips · Ingredients · Techniques

Oats – Not a monolithic ingredient

September 10, 2025August 21, 2025 culinaryjourneysllc

Oatmeal is my go-to breakfast. I enjoy a good bowl of thick, hearty oatmeal. Oatmeal is not just a single product, though. This Cooking Tip will explore the different types of oats, their best uses and substitution advice.

The way the oats are processed after picking determines what type results.

Regular oatmeal, aka rolled oats, old-fashioned oats

After the grains are harvested and the husk removed, you are left with oat groats. Further processing to make rolled oats involves removing the outer hull, lightly steaming them, and then putting them through a roller mill (thus the name). The roller mill flattens the pieces into various thicknesses.
When rolled oats are cooked, they have a chewy texture.
In baking, rolled oats can also give a chewy texture to the baked goods.
The whole oats will be visible in the finished product.

Quick cooking oats

These are also rolled oats, but they have been steamed a bit longer and then chopped into smaller pieces. The rollers of the mill will also be adjusted to create a thinner product.
The smaller size means they will cook more quickly than regular rolled outs.
The flavor will be about the same, although the texture will be much finer.
In baking, this means that the oats will not be visible.
There is no need to purchase both regular and quick cooking rolled oats. The latter can easily be made by putting the former in a food processor and pulsing into smaller pieces.

Instant oatmeal

Instant oats have been rolled extra thin, resulting in a finer product that may even be powdery.
It still has an oatmeal flavor, but very little texture.
Because of the processing, it does not lend much texture or structure to a baked item.
Many brands are precooked and come in packets meant to add hot water. Many of these also contain significant amounts of added sugar.

Steel cut, aka Irish oatmeal

These start as whole oat groats, which are chopped into large pieces with steel blades, thus the name. They have not been steamed or rolled.
Their consistency is much coarser than other types of oatmeal.
They require a long cooking time.
They should not be substituted for regular oatmeal and are rarely used in baking.

Scottish oats, aka stone ground

As the name implies, Scottish oats have been stone-ground rather than cut with a blade.
This creates pieces of varying sizes, and some say a creamier texture.

Baking with oatmeal

Regular and quick cooking are interchangeable in baking with a couple of caveats.
Regular oats will show the oat flakes in the final product, whereas quick cooking oats will not be as easily seen.
Regular oats will give you a somewhat chewier texture with a more oaty flavor.
Instant oats should not be used in baking as they can impart a gummy texture.

Whether you like to sit down with a steamy bowl of oatmeal or bake a hearty oatmeal cookie, with these guidelines, you can be a success.

Cooking Tips · Ingredients

PGPR – Should we avoid it?

September 3, 2025August 19, 2025 culinaryjourneysllc

Someone recently told me about a relative who was trying to avoid something called PGPR. This Cooking Tip is all about what PGPR is, which foods it is in, why, and whether you should also avoid it.

What is it?

PGPR stands for Polyglycerol Polyricinoleate. It is an emulsifier, which is an agent that helps to keep oil and water from separating. Think of what happens when you make a vinaigrette. The oil and water (vinegar) will not mix together without assistance. This is often done with vigorous whisking. Without any addition of an emulsifier, the two ingredients will again quickly separate. In our home kitchens, we frequently add mustard, which helps prevent separation for longer.

Where does it come from?

It is typically made from castor bean oil, although some sources say it may also be made from soybean and sunflower oil.

What does it do?

According to Chemsino, a leading food emulsifier manufacturer, these are some of the effects that PGPR can help food producers attain.

Improves chocolate texture

As noted above, PGPR is an emulsifier, which helps unlike ingredients mix. With chocolate, there are dry components such as sugar and cocoa solids and a fat component of cocoa butter. PGPR helps these items to mix and achieve the texture that we all like in chocolate. It also changes the viscosity/thickness of chocolate. This allows it to flow more easily through chocolate manufacturing machines.

It also allows for easier molding and coating of chocolate products by helping to reduce bubbles and empty holes in the chocolate product.

Prevents fat bloom

Fat bloom on chocolate results from the separation of the cocoa butter from the mixture and subsequent crystallization on the surface. PGPR helps to prevent this.

Extending shelf life in baked goods

Through its ability to stabilize emulsions and prevent oil separation, the shelf life of baked goods can be prolonged. It is also said to form a protective barrier between the water and the oil, thereby inhibiting microbial growth.

_{Image by IMAGEMO DESIGN STUDIO from Pixabay}

Improving spreadability

Fats that are spreadable at room temperature, such as margarine and peanut butter, often contain emulsifiers like PGPR to achieve the proper consistency and maintain the homogenous texture.

Enhancing ice cream texture

PGPR may be added to ice cream to improve the texture. Its emulsifying ability disperses the fat evenly throughout the mixture. It can also help to prevent ice crystals.

Reducing fat content

When food manufacturers reduce or eliminate fat in a product, it is typically replaced by something else. As an example, here is the ingredient list for a store-brand mayonnaise.

Soybean oil, eggs and egg yolks, water, distilled vinegar, sugar, salt, lemon juice concentrate, natural flavors, calcium disodium EDTA

Here is the list for a lower-fat version of the same brand.

Water, soybean oil, vinegar, corn starch-modified, egg yolks, sugar, salt, cultured nonfat milk, lactic acid, mustard flour, lemon juice concentrate, xanthan gum, potassium sorbate (preservative), natural flavors, beta-apo-8′-carotenal, calcium disodium EDTA

The introduction of PGPR gave food manufacturers a way to swap out some fats for reduced-fat ingredients without harming the sensory components they were trying to maintain.

Cost efficiency

Many of the ingredients that PGPR allowed to be swapped also came with a lower cost for food manufacturers.

Is PGPR safe?

The FDA considers it a safe food additive in certain amounts. There have been many studies on the safety of human consumption of PGPR, and none have found ill health effects. That does not mean, though, that certain individuals may not suffer an unwanted reaction from it.

One of the main criticisms is that it “cheapens” chocolate by allowing manufacturers to decrease the fat content. These companies can offer their products at a lower price than those companies that choose to rely on cocoa butter without this additive.

What products contain PGPR?

Chocolate is the main food product where you might run across PGPR. Other possible sources include the following list.

Spreadable fats (margarine, peanut butter)
Cocoa products
Cocoa-based confectionery
Emulsified sauces
Low-fat dressings, mayonnaise
Seafood colors

I have looked in my refrigerator and pantry, and nothing I have contains PGPR. I also searched various brands of the above products and found PGPR only in chocolate. What about you? Have you found it anywhere?

Which chocolate products contain PGPR?

Please note that I did not look at all products from any of these companies. Also, the information is correct as of the writing of this Tip. Since ingredient lists can change, it’s best to check the label before purchasing.

Hershey

This is one of the rare companies that mentions PGPR. Their website states,

The amount of PGPR used is quite small (as is the amount of soy lecithin). For example, in our milk chocolate, it is less than 1% of all ingredients.

A look at their website shows that most of their products contain PGPR.

Mars products

A quick look at their products (3 Musketeers, Twix, Milky Way, M&Ms) showed the absence of PGPR. However, their Dove product line can contain this additive. Their classic milk and dark chocolate do not show PGPR in their ingredient list, although you will find it in some of their flavored chocolates.

Higher-end chocolates

I failed to find PGPR in the ingredient list for Lindt, Ghirardelli, Godiva, or Sees. There are, of course, many other small producers from which you could source PGPR-free chocolates.

Have you ever noticed PGPR in the products you buy? Are you concerned about it? If so, you can certainly avoid it by reading labels, buying less processed foods and cooking more at home!

Cooking Tips · Equipment

Honing Rods – Yes, you need one.

August 27, 2025August 16, 2025 culinaryjourneysllc

_{Image by Steve Raubenstine from Pixabay}

What in the world is a honing rod? Is that something that belongs in the garage or the toolbox rather than the kitchen? This Cooking Tip will explain what these are, other names for them, and why you need one in your kitchen.

We all know that knives (preferably good ones) are essential in your kitchen. I have written a prior Tip on the kinds of knives and which ones you need in your kitchen. Having great knives is important, but you also need to take care of those knives. That is where a honing rod comes into the picture.

Keeping your knives sharp not only increases the enjoyment of using the knives but also increases the safety of using them. One of the easiest ways to have a knife accident is by trying to use a dull knife, having to use more and more force, and slipping and cutting yourself.

As you use your knives, the edges will start to roll, and they will feel dull. By realigning these edges, the knives will feel sharper. This is where a honing rod (also called a honing steel) comes into the picture. They work by realigning these edges. They help your knives stay sharp longer, so you don’t need to sharpen them as often. Although you will see chefs and manufacturers call these items “sharpening rods” or “sharpening steels,” they do not sharpen your knife. The latter involves removing steel from the blade, exposing new steel, followed by polishing and refining. Honing just realigns the edges.

I like how Travis from House of Knives explains the use of a honing rod. He states, “They are meant to keep your knife sharp, not make your knife sharp.”

These honing rods are long rods of steel attached to a handle. The surface can vary from smooth to one with ridges to one with a diamond coating. Let’s look at the pros and cons of each.

Types of Honing Rods

Steel Rods

Most steel rods will have some sort of ridging on them, although how much will vary by brand. Some will even have different amounts of ridging on different sides. The ridges help users control the angle and speed of the knife when moving from top to bottom.
The rods can restore the edge of the knife without taking off much metal and damaging the knife.
They are relatively inexpensive.
They are easy to use.
Many do not recommend using these for Japanese knives as the Japanese steel is much harder and more brittle than the Western or German steel. They feel that a regular honing steel could do damage. Go with what the knife manufacturer recommends.

Ceramic Rods

These look smooth, although there are different grit levels.
Ceramic is four times harder than the majority of knife steels, and therefore, can be used for almost any knife.
Ceramic rods can break if dropped.
They do an excellent job of restoring the edge as well as polishing the blade.
They do possess a small amount of sharpening ability, but since they only remove a minimal amount of metal, they can be used daily.

Diamond Coated Rods

Some are more finely textured, and others are coarser and rougher.
Users find they make a horrible, scraping noise while using them.
They do take off pieces of the metal blade, and therefore, can be considered a sharpening aid. However, they can damage your knife if you do not know what you are doing.
They are not meant for daily use.

Besides the type of material, there are other considerations when purchasing a honing rod.

Testers liked longer rods of 10-12 inches as it made it easier to keep the knife angle consistent while running the entire blade from top to bottom.
Testers like thicker rods as they felt they had more control in using them.
Handles also made a difference. Ones that flared out were difficult to use and get the correct angle.

One can look at recommendations, but as usual, different opinions reigned. Here are some similarities in recommended brands.

Steel

Bob Kramer Double Cut Sharpening Steel
Wusthof Classic Ikon Honing Steel
Zwilling Professional Oval Sharpening Steel
Shun Classic Combination Honing Steel

Ceramic

Idahone Fine Ceramic Sharpening Rod
Green Elephant Ceramic Sharpening Rod
Noble Home & Chef Ceramic Honing Rod

Once you have purchased your honing rod, how do you use it?

Place the honing rod vertically on your counter on a towel or something that will keep it from slipping.
Place the blade of the knife at a 15-20° angle on the rod. If you are like me and say, “What is a 20° angle?”, try this. Hold your knife against the upright rod at a 90° angle. Move it in halfway and you have a 45° angle. Halfway again would be a 22½° angle. Just a bit further would be 20°, and a bit more would be 15°.
Start with the heel of the knife at the top of the rod and draw lightly and smoothly down the rod. As it descends, you will be going from heel to tip.
Repeat on the opposite side.

Testing sharpness

It is good to test the sharpness of your knife before and after honing so you can see the difference. Here are some different ways to do this.

Thumb test – Put your thumb lightly on the edge and pull across the blade, never along the blade. If dull, it will feel smooth and round and slide without resistance. Once properly honed, it will feel sharp. Although this is a good test, you must be careful to avoid cutting yourself.
Paper test – Hold a piece of thin paper and slice through at a 45° angle. A sharp knife will easily and cleanly slice through the paper. Dull knives will catch and not make a clean slice.
Pen test – Hold your knife at a 45° angle and slide over the plastic of the pen. If it bites in, it is sharp. If it slides off, it is not.
Tomato test – This is probably the least reliable test for sharpness. Those who recommend it say that dull knives will squash and mash tomatoes rather than making a clean cut as with a sharp knife.

If you have a honing rod, I hope you are using it regularly to maintain your knives. If you do not have one, you should go out and purchase one. One last point, since honing is not sharpening, your knives will need to be sharpened at some point. There are many different at-home sharpening tools, or you can take it to a professional knife sharpener.