I love frozen produce. I not only use it in my own kitchen, but I also use it frequently in my cooking classes. Some people might be surprised that I do not exclusively use fresh produce. However, frozen produce is an excellent substitute for fresh produce in many applications. This Cooking Tip will explain the benefits of frozen produce and how best to use it.
Pros of Frozen Produce
It is often more affordable than fresh produce, especially when the fresh produce is not in season.
It is more convenient than fresh produce. You just have to open your freezer to find the item, and it is usually prepped for you by washing, peeling, and chopping. Another convenience factor is that the frozen produce does not need to be thawed before being cooked for most purposes.
The produce that is meant to be frozen is picked at peak ripeness. Fresh produce tends to be picked before maximal ripeness to make it easier to store and transport. Riper produce not only tastes better, but it also has a superior nutritional profile (see below).
Frozen produce lasts longer than fresh produce. Fresh produce might only last 1-2 weeks, whereas frozen produce can last in the freezer for several months. This reduces food waste.
Frozen produce is available year-round. We all know and probably try to eat what is in season. You are doing just that when eating frozen produce. Even though it might not be blueberry season where you live, the frozen blueberries were picked when those blueberries were in season.
There might be a change in texture as compared to fresh produce.
Many frozen veggies contain additives such as seasonings. At times, when I look at the frozen veg aisle, it is hard to find a package that doesn’t have a sauce or seasonings added to it. This can add fat, sugar and calories. So, be sure to check the ingredient list for these additives.
Nutrient level
Some worry that frozen produce loses nutrients during the freezing process. This has not been borne out with actual studies.
A study published in the Journal of Food Composition and Analysis in 2017 was a two-year study that looked at specific nutrients in selected fresh and frozen fruits and vegetables. They also studied “fresh-stored,” which was intended to mimic typical consumer storage patterns of produce following purchase – noted as five days of refrigeration. Their conclusion was:
In the majority of comparisons between nutrients within the categories of fresh, frozen, and “fresh-stored”, the findings showed no significant differences in assessed vitamin contents. In the cases of significant differences, frozen produce outperformed “fresh-stored” more frequently than “fresh-stored” outperformed frozen. When considering the refrigerated storage to which consumers may expose their fresh produce prior to consumption, the findings of this study do not support the common belief of consumers that fresh food has significantly greater nutritional value than its frozen counterpart.
The FDA has also added frozen produce to those items that may be labeled as healthy. See this Fact Sheet.
Frozen produce is picked and frozen at the height of its ripeness. This means it is also at the height of its nutrient level. Fresh produce is often picked before it is ripe. This means it has fewer nutrients and tends to lose nutrients over its life span from actual picking to using the produce in your kitchen.
How to use frozen produce
Sauteing
Steaming
Microwaving
Roasting
Use in soups and stews
Smoothies
Sorbets
Sauces
Fruit cobblers
Are you a lover of shopping in the frozen produce aisle like I am? If not, check it out the next time you visit your supermarket. A wonder of delicious and nutritious items abound there.
Puff pastry is a delicious type of pastry dough that can be used to create all kinds of wonderful creations. It can be used in both sweet and savory applications. It is composed of layers upon layers of butter and dough. As it bakes, it puffs up, resulting in light and flaky bites of yumminess. I have written a prior Cooking Tip on how to make classic puff pastry. It is not difficult, but it does require some planning and time. I encourage you to give it a try if you have never made your own puff pastry. If you are craving this pastry but do not have quite enough time, consider making Quick Puff Pastry. In this Cooking Tip, I will show you what it is and how it is made.
Although classic and quick puff pastry are made with the same ingredients, they differ in how they are combined and rolled out. As you will read in my Puff Pastry Tip, classic puff pastry begins with a mixture of flour, water, and a small amount of butter. This is combined in a mixer bowl. This is called the detrempe. Separately, a large amount of butter is formed into a butter block. The butter blocked is encased inside the rolled-out detrempe. This is then rolled numerous times in specific ways to create the puff pastry. As the butter and dough must stay cold, the rolling process needs to be interrupted by resting times in the refrigerator. This is where most of the time comes in.
With quick puff pastry (also known as rough puff pastry), everything is mixed together and then rolled out. Europeans are known to call this American Puff Pastry as the method is similar to that of making pie doughs. It can be completed in about two hours.
Ingredients
For optimal results, use a kitchen scale to weigh the ingredients instead of using a cup measure.
Flour – Most of us will just use all-purpose flour, but some recipes may use bread flour.
Butter – Since this is what gives puff pastry its delectable flavor, use high-quality butter with a high-fat content. Some recommend a minimum of 82% fat. As with almost all baking, choose an unsalted butter.
Salt – Salt adds flavor but can also slow down gluten development, which helps with the rolling process.
Vinegar – Many recipes add a touch of vinegar, again to retard gluten development. Whether this is true or not is a matter of debate.
Water – The water is what brings all the ingredients together into a dough. Some experts will warn against using water with too much chlorine in it. They recommend using either bottled or filtered water or allowing the chlorinated tap water to sit in the refrigerator overnight to allow the chlorine to evaporate. I am not sure this is necessary for puff pastry. First, many sources indicate that most tap water does not have a sufficiently high chlorine concentration to affect your dough. Second, one of the main effects that chlorine has is by inhibiting the yeast. Puff pastry dough does not contain yeast (although other laminated doughs do.)
A final comment about the ingredients is that the butter and water should be very cold. When making puff pastry, you want to avoid having your butter start to melt. It should remain very firm, only melting when placed in the oven.
Method
Dissolve the salt in the water.
Place flour in a bowl and add the cold, cubed butter. Cut the butter in quickly to prevent it from melting. You want to see chunks of butter all covered in flour.
Make a well in the bottom of the bowl and pour in the water. Mix just until the mixture forms a dough that stays together. At this point, you still want to see pieces of butter.
Transfer to a floured work surface, gently knead into a ball and then press into a five-inch rectangle. You may also do this with a rolling pin. If it feels too soft or starts to warm up, refrigerate for a while. After forming the rectangle, chill it for at least 15 minutes.
Begin the rolling and folding process. Each time, the dough will be rolled out into a long rectangle. Follow the dimensions indicated in your recipe.
The folding may vary by recipe, but it will typically involve a series of single and/or double turns. Between each rolling and folding, the dough should be wrapped in plastic and refrigerated for 15-30 minutes.
Single fold (sometimes called an envelope fold) – Bring one short end up from the bottom to one-third from the top and then bring the top edge over.
Double fold – Bring each short end of the dough into the middle, leaving a small space between the ends. Then, fold the dough in half.
In the beginning of the rolling and folding process, your dough will look very rough but will smooth out as you complete this process.
Refrigerate the finished pastry before using it in any application.
Between rolling and folding the dough, use a pastry brush to brush off any residual flour.
After folding and when ready to roll again, always ensure the seam is placed vertically and on the same side for each roll. This will help to ensure an even result.
Result How does the finished quick puff pastry compare to classic puff pastry? It is very close and much better than store-bought. Since there are fewer layers, it will not rise as high but is perfectly acceptable for applications that don’t require much height.
Have you ever made your own puff pastry? It is truly a satisfying endeavor and yields a wonderfully delicious product. If doing it the classic way is too daunting, try this quick puff pastry technique. What will you turn your puff pastry into? Whatever you do with it, it is bound to be yummy!
In last week’s Cooking Tip on Hot Cross Buns, I mentioned that many caution against using much cinnamon in the dough as it can inhibit rising. In this short Cooking Tip, I investigate whether this is true.
As opposed to other Culinary Myths, it isn’t easy to get a definitive answer to the question of whether cinnamon can inhibit yeast.
This premise comes from the fact that the flavor chemical in cinnamon, cinnamaldehyde, has been shown to have antifungal properties. Since yeast is a type of fungus, adding cinnamon to the dough could inhibit the yeast from doing its job.
King Arthur Flour cautions that cinnamon can inhibit yeast activity. However, they state that the effect would be minimal if you use no more than one teaspoon per 3 cups of flour.
One sourdough expert finds that adding cinnamon at shaping is the best way to incorporate it into your sourdough bread, hopefully minimizing any adverse effects on the fermentation process.
This belief about cinnamon and yeast is why you do not see the addition of cinnamon to the actual dough when making cinnamon rolls. Rather, it is generally added as a swirl or a filling.
There are scientific in-vitro (in the lab) studies that have demonstrated an adverse effect of cinnamon (and other spices) on yeast. How this translates to your kitchen and using cinnamon in yeasted dough is not totally clear. Much of what we read is just based on anecdotal evidence.
What have you found? Have you experienced a failure with a yeasted dough that included cinnamon as an ingredient? Let us know!
Most of us are beginning to see glimmers of Spring. Part of Spring is Easter, which is a time filled with favorite Easter foods. One of those foods that many people enjoy only during this time is Hot Cross Buns. This Cooking Tip is dedicated to explaining the history of this beloved bread item along with advice on how to make the best batch possible.
Any history source that discusses hot cross buns will mention this childhood nursery rhyme that street sellers sang out in the 19th century.
Hot cross buns! Hot cross buns! One a penny, two a penny—Hot cross buns! If you have no daughters, Pray give them to your sons, But if you have none of these little elves, Then you must eat them all yourselves.
Once a year, the sellers would start hawking these sweet and spiced soft buns with a cross-scored into the dough. Later, the cross was added using a flour paste or icing.
Photo by StockCake
Although there is much debate about the origins and their historical context, it is generally believed that the cross has always held a religious significance and eventually became associated with Good Friday. English Heritage notes that in a 1733 edition of Poor Robin’s Almanac, a writer said:
Good Friday comes this Month, the old woman runs. With one or two a Penny hot cross Bunns.
Even today, some will associate the hot cross bun with the communion wafer. The spices represent those used in Christ’s burial, and the cross is a reference to the crucifixion.
Enough of history! How do you make a delicious hot cross bun?
Ingredients The ingredients are very simple. Although you might see some variation among recipes, you will generally have the following ingredients:
Flour
Butter
Milk
Eggs
Yeast
Sugar
Spices
Making the dough
Hot cross buns are meant to be light and fluffy. Achieving this requires taking care not to either under- or over-knead the dough, as well as not using too much flour.
When combining the ingredients, do not add all the flour at once. Hold back a bit of the flour and add it only if needed. Too much flour can make the buns dense and hard.
Most people will use a stand mixer to make the dough, but it can also be done by hand.
Knead into a soft, smooth, and sticky dough. You can use the dough hook on a stand mixer or knead by hand, although the latter will take much longer. Additionally, it is easy to over-knead when using a stand mixer. If your hot cross buns turn out hard, it may be because you over-kneaded them.
You do want a sticky dough as this will result in softer and moister buns. If the dough is difficult to work with due to its stickiness, try putting a bit of oil on your hands rather than using flour.
Adding fruit
Some recipes will instruct you to simply add the dried fruit as it is.
Others recommend soaking the fruit in warm water, apple juice or your preferred spirit. This softens and plumps up the dried fruit. If you do this, allow the mixture to cool before adding the fruit to the dough.
Another point of contention is when to add the fruit. There are three methods.
Add fruit along with the rest of the ingredients.
Add the fruit only after achieving a soft dough. Since the dough should be sticky, oil your hands and knead the fruit into the dough right in the bowl.
Add the fruit after the first rise. If you find it hard to incorporate the fruit at this time, try stretching the risen dough into a rectangle. Sprinkle the fruit pieces over the dough, roll into a log and fold in half. Continue with a few more folds until the fruit looks evenly distributed. Those who recommend this think that the fruit can inhibit gluten development during the kneading process.
The classic fruit used is currants or sultanas. Others use raisins, dried cranberries or diced, dried apricots.
Spices
Warm spices are typically used. For example, allspice, nutmeg, cloves, mixed spice and/or cinnamon. Some chefs feel that cinnamon can inhibit the rising of the dough. So, use the cinnamon lightly.
Rising
For the best and fluffiest result, the dough should rise twice. The first rise happens after you have kneaded the dough.
The second rise is after you have formed the dough balls and before placing them in the oven.
Portioning & shaping dough balls
You will achieve a more aesthetically pleasing result if your dough balls are as uniform in size as possible.
Some people prefer to portion them out using a muffin scoop, ensuring a consistent amount of dough in each scoop.
For the best result, weigh the dough balls.
Take each portion and form it into a ball. Take some time to make nice spheres and tuck the seams underneath.
Forming the cross
The simplest method is to just cut a cross into the risen balls before baking. Where you cut the cross, it will appear paler after baking.
Flour paste – an older method involves making a flour paste from water and flour. This is then piped onto the buns before they are baked. Some will cut the cross into the dough first as it gives a guide for applying the flour paste. You may need a bit of trial and error to get the right consistency for the flour paste. If it is too thin, it will spread as it bakes and lose its cross-shape. If it is too thick, you cannot pipe it easily.
Bo Friberg, author of The Professional Pastry Chef likes to use pastry cream instead of a flour paste. Now, I think that sounds incredibly yummy!
Others like to make an icing from powdered sugar, milk and vanilla. This is piped onto the baked and cooled buns. Once again, some will cut the cross into the unbaked buns to provide a guide for the icing.
Baking
Be sure not to over-bake the buns, as they will dry out and lose their light and fluffy texture
Many like to apply a glaze as soon as the buns come out of the oven to give them a shiny appearance.
A common glaze is made by heating apricot jam and a small amount of water and then brushing it on baked buns.
Storage These are one of those baked items that you want to eat sooner rather than later. You can freeze them for longer storage. To do this, bake the buns and allow them to cool. Place them in an airtight container and store them in the freezer. To serve, allow to come to room temperature and then warm in a low oven.
Are Hot Cross Buns a tradition for you? Do you have any secrets to share? I must say they are not something that I make each Easter, but after writing this Tip, I am eager to grab my yeast and get started!
A mandoline is one of those kitchen tools that is not absolutely necessary in your kitchen. However, it is the best tool for specific tasks and, therefore, may be something worth considering. What they are, how to select one, and how to use them safely are topics covered in this Cooking Tip.
What is a mandoline?
A mandoline is a manual machine for slicing fruits and vegetables.
The user holds the food with one hand and slides it down the length of the mandoline and across the blade.
Some models only produce thin slices, while others have blades that enable you to make julienne or waffle cuts.
It can generally slice items more precisely, evenly, consistently and quickly than with a chef’s knife.
It can not only speed up the preparation of produce but can also produce paper-thin slices that are even in thickness.
It can also produce very thinly shredded cabbage for your coleslaw.
What to look for in a mandoline. Sharp Blades According to everyone, the most crucial aspect of a good mandoline is that it should have very sharp blades. Duller blades make it more difficult to push the food through. Users then compensate by putting more pressure as they push the food, making it more likely that they might slip and cut themselves. Some brands have blades that can be removed for sharpening. For more inexpensive models, the entire unit will need to be replaced.
Type of Blade There are three basic models: French, Japanese, and V-shape. The French style has a straight blade that is perpendicular to the sides of the mandoline. Japanese models typically feature a blade placed at an angle. The final style has a V-shaped blade.
One is not always better than the other, as each has its advantages and disadvantages. Some users prefer the straight blades as they feel it is easier to push food through. With the V-blade, it can be harder to push the food through, necessitating more force. It can also be more challenging to cut even slices with the V-shaped blades. However, V-blades are better suited for larger items, while the angled blades are more suitable for smaller foods.
Some mandolines also come with additional blades that allow you to julienne items or make waffle cuts.
Varying Thicknesses Better mandolines possess the ability to cut in a wide range of thicknesses, so you can slice from very thin to thicker and do so evenly. Most mandolines will have preset thickness levels, although some will have an infinite control. When using those, however, there is no setting that tells you the exact measurement you are cutting. It is more of a trial-and-error experience to achieve the desired thickness.
A wide, rigid platform The platform of the mandoline should be large enough to accommodate larger foods, such as potatoes unless you plan to use it only on smaller produce. You also want a platform that is stable and will not sag as you slice.
Rubber feet or stand These keep the mandoline from moving around as you slice. A more stable mandoline is a safer one.
Handheld vs Kickstand Some mandolines are called Handheld. They are made to rest atop a bowl, or you can hold them at an angle on a countertop. They are thinner and lighter, taking up less storage space. However, cutting horizontally over a bowl is more difficult.
Kickstand models feature a built-in stand that holds them upright on the counter, typically with an adjustable angle, making it easier to perform the repetitive motion required for using a mandoline.
Handguards Mandolines have a reputation for being dangerous, and they can be unless you are informed and careful. As you are moving the food back and forth across very sharp blades, it is easy to slip and cut yourself. That is why the use of a Handguard is highly recommended. This guard is positioned between your hand and the food, providing protection from the blades. Most mandolines will come with a guard, although not all are the most effective. With some, it is challenging to keep the food solidly on the guard. Additionally, some are considered wasteful because they do not allow you to cut all the food down to the very last piece. However, as many will tell you, a bit of waste is preferable to a severe cut and a trip to the emergency room.
Cut-Resistant Gloves These are not a part of the mandoline but are something you should seriously consider getting. Although it is not recommended to slice food without the handguard, using these gloves should be mandatory if you do. Even if you are using the guard, the glove can give you extra protection. Realize that they are not totally puncture resistant, and they do wear out after about a year.
Dos & Don’ts
Pay attention and do not get distracted. It is the same when you are using a knife. I recall the only times I have cut myself with my chef’s knife was when I looked away as I was chopping.
Only use mandolines with sharp blades. Just as with knives, dull mandolines are more dangerous.
Work on a flat, dry surface to prevent the mandoline from slipping.
Cut foods in half, especially round items such as potatoes or apples. This gives you a flat surface that moves against the blade.
Don’t cut too quickly. You will have more control when you cut slower.
Position the food towards the side of the mandoline as the platform is less likely to flex. Not only will it be safer, but you will also get more evenly sliced pieces.
Clear food from underneath the mandoline as you work. That way, it won’t obstruct the food that you are slicing.
At times, some food may become stuck on the blade. Do not force it through the blade, as you might slip and cause injury. Instead, use the handle of a wooden spoon (or similar tool) to knock the food back off the blade.
Just as with your knives, do not place them in the dishwasher. Handwashing helps to maintain their edge.
If you have decided to buy a mandoline, which one should you choose? Are some superior to others? Yes, but it depends on who you ask. Many excellent sites have reviewed mandolines and listed their recommendations. The problem with these lists is one person’s favorite is a no-go on another person’s list. I will attempt to provide some generalizations by consolidating these reviews.
There are certain brands that rise to the top of the reviews. However, there are often different models within those brands. These different models might have different blades, different ability to adjust, different handguards, etc. If you are reading a review, pay attention to which model was tested. I will list the different models for each company as I discuss the pros and cons of those devices. Prices listed are as of March 2025.
Photo courtesy of Amazon
Benriner – This is one of the companies that consistently appears at the top of reviews by many culinary professionals, and it can be found in many professional kitchens. The model generally preferred is the Super Benriner Mandoline Slicer.
Cost – $60-$80
Pros
Extremely sharp – this is the main characteristic that users like, although one review noted that it was not as sharp as they expected right out of the box.
Wide range of thicknesses. The updated model features a dial that is significantly easier to use than the one on the older model. Although the range of thicknesses is very good, there is no measurement to tell you the exact thickness.
Easy to set up, use, clean and store.
Cons
One con that is mentioned is the lack of a handguard. This is not accurate as it does come with a handguard. An older model’s guard was deemed ineffective, but an updated version comes with a significantly improved guard. Not only is it easier to use, but there is very little food waste.
Models – these mostly vary in size.
Benriner Super Slicer
Benriner Vegetable Slicer
Benriner Japanese Slicer
Photo courtesy of Oxo
OXO – This company is well-known for its kitchen tools and gadgets. Its mandolines receive mixed reviews but are generally well-liked. Most of the reviews were based on the V-Blade model.
Cost – see below with list of models.
Pros
Easy to use (Chef’s 2.0)
Many different thicknesses that are easy to set using a dial. (Chef’s 2.0)
Comfortable handle (Handheld)
Good handguard (All models)
A see-through slicing plane that allows you to view what you have sliced. (Handheld)
Cons
Some say it is not as sharp as other brands.
Bulkier to store. (Chef’s 2.0 & V-Blade)
The julienne blades only come in 2 preset widths and thicknesses. (Chef’s 2.0)
Jumps between settings were too large.
Thinnest settings didn’t work well. (Chef’s 2.0)
Only has a straight blade. (Handheld)
Doesn’t work well with soft items. (Handheld)
Food can get stuck on the blade. (Chef’s 2.0)
Models
V-Blade Mandoline Slicer – $45
Chef’s Mandoline Slicer 2.0 – $100
Steel Chef’s Mandoline 2.0 – $115
Handheld Mandoline Slicer – $20
Large Adjustable Mandoline Slicer – $30
Simple Mandoline Slicer – $50
Kyocera
Photo courtesy of Kyocera
Cost – see below with list of models.
Pros
Very sharp. (Soft Grip Ceramic)
Soft, ergonomic handle. (Soft Grip Ceramic)
Compact, lightweight. (Soft Grip Ceramic)
Easy to store. (Soft Grip Ceramic)
Easy to use. (Soft Grip Ceramic)
Inexpensive (Soft Grip Ceramic)
Cons
Too small to accommodate large produce. (Soft Grip Ceramic)
Microplane – This company is well-known for its excellent zesters. Their only mandoline is the Adjustable V-Blade Mandoline Vegetable Slicer.
Photo courtesy of Mircroplane
Cost – $40
Pro
Cuts thin slices well.
Compact.
Easy to store.
Has a nonslip foot.
Cons
Julienne blade easily dislodges from the back of the mandoline when slicing using the V-blade
Blade tore food and food can get stuck on the blade.
Duller than others.
Doesn’t slice well at thicker settings.
Too small for larger produce.
Photo courtesy of Dash
Dash Safe Slice Mandoline I mention this mandoline because it is unique. Although there are different models of all the above mandolines, they all share the same basic shape. This one is a vertical unit that sits on your countertop. It has a chute into which you feed the food while pumping the unit up and down.
Cost – $30-$40
Pros
Definitely the safest, as your hand does not get near the blade.
Cons
Limited utility as the items you want to cut must fit into a chute.
Must trim larger items.
Bulky.
Several other brands were evaluated, but none received a high rating. Do you have a mandoline, and do you use it? Is it one of the above units, or is it something not mentioned? A mandoline is a nice addition to your kitchen, provided you have the space, although it is not a necessary piece of kitchen equipment.
Are you ready for a dessert challenge? Do you have some good baking and pastry skills? If so, you may want to delve into the world of entremets. This Cooking Tip is not meant to be an in-depth tutorial on how to make an entremet. Instead, it will give you an overview of what they are, the individual components, and how they are assembled and decorated. This should give you an idea about whether you wish to attempt one of these impressive desserts.
Imagine slicing into a stunning cake with a glossy finish only to see multiple layers of different textures, colors and flavors. That is an entremet.
In old French, the word entremet meant “between courses,” and it referred to little bites served between dishes. Later, it came to mean sweet treats served at the end of the meal. Today, it refers to multi-layer desserts containing a myriad of other elements of various flavors and textures. I like the words of one expert who advises that we should think of this dessert as a collection of separate recipes that you make individually rather than as one overall recipe.
At the bottom of this cake is a light but sturdy short layer of sponge cake. Another standard component is a mousse filling. The mousse surrounds all the other internal layers and serves as the body of the cake. Those internal layers are what are called inserts. They might be a gelatin layer, a cream layer, a fruity layer (a coulis or a compote), a praline or something else. These layers add creaminess, nuttiness, fruitiness or richness.
The cake is then enrobed in a glaze or coating that is usually very smooth, glossy and reflective, sometimes called a mirror glaze. It might be the color of chocolate or other colors. The finishing touch and what draws one’s eyes to the entremets are decorations on the top and sides of the cake, such as chocolate shapes, tuiles, flowers, caramelized nuts, meringue shards and more.
Apart from the sponge cake layer, no baking is involved. Rather, all the individual parts are made, and then the entremets are assembled. Each cake element is created in individual rings or molds before being assembled into layers. These individual elements are then placed in another mold to build the cake. The mousse layer is used to surround these “inserts”, thus forming the body of the dessert. Finally, the mirror glaze or coating is applied to the exterior. All of this assembling requires plenty of time in the freezer. Your home freezer is fine, but professionals often use a blast freezer.
To prepare an entremet properly, you will need certain equipment.
Silicone molds and cake rings – These are used to define the body and shape of the cake. Whereas cake rings will give you a classic cylindrical shape, silicone molds come in many more shapes.
Stand mixer – This is used to make the different individual elements. Although you may use a hand mixer, a stand mixer will make your life easier.
Hand/immersion blender – This is used to emulsify mixtures such as ganache, cremeux (crème anglaise emulsified with chocolate) and mirror glazes.
Other hand tools – You will want items such as whisks and spatulas (regular and offset), a thermometer, piping bags/tips, and a food scale.
Baking sheets – These are used to bake the elements as well as holding them as they are placed in the refrigerator or freezer.
You should expect that it will take two to three days to make these desserts. Much of that time is the chilling time. You can make more than one entremet during this time if you have enough refrigerator and freezer space. Because these items take quite a bit of time, many prefer making these in larger batches rather than a one-off.
Storage If you do decide to scale up your recipe, realize that not only the completed cake but the individual components can be frozen for up to a month as long as they are tightly wrapped.
Does an entremet sound like something you want to try? If so, do your research and plan carefully. If you have never made one before, use a tested recipe. After you get a feel for the ingredients and techniques, then you can consider branching out from the recipe.
Have you ever craved a loaf of homemade bread but had no time to make one? Or, do you not feel comfortable with the art of homemade bread-making? Enter the world of Quick Breads. In this Cooking Tip, we will explore quick breads- what they are and how to make them.
Quick breads are those breads made without yeast. Thus, they can be made more quickly as there is no rising time or prolonged baking time. In place of yeast, these breads use a type of chemical leavening. See this Cooking Tip for a discussion of this topic.
One of the most well-known quick breads is banana bread, but there are a myriad of varieties. This category would also include other non-yeasted items such as muffins, biscuits, scones, soda bread, cornbread and even pancakes.
Typical Ingredients Although most of you will probably follow a recipe, quick breads are one of those items that you can create without a recipe following a proven ratio of ingredients. Use your preferred mixing method (see below), add desired flavoring ingredients, bake and enjoy.
It contains proteins that form into gluten. Gluten is what gives bread a sturdy structure that is able to expand when baked. As it does this, the gluten matrix traps the gases that develop due to the leavening agents. This is what allows the bread to rise.
Cook’s Illustrated likes to add buckwheat to quick breads to impart a nutty flavor. Since buckwheat is not a grain, it doesn’t contain the proteins that form gluten. It does soak up quite a bit of moisture, though. So, do not substitute more than 25% (by volume) for the flour in the recipe. Otherwise, your bread may be dry.
Leavening agents
These are what allow bread to rise. The usual chemical leavening agents are baking powder and baking soda. Review the differences between these two in this Cooking Tip.
Whipped eggs can also achieve some rise in the baked good.
As the name implies, this batter must be dropped into the pan. Because of its consistency, it requires the help of a spatula to push the batter out of the bowl into the pan.
This batter is thin and is meant to be poured out of the bowl.
Examples include pancakes, waffles, and funnel cakes.
Mixing Methods There are different mixing methods that can be used for quick breads. See this Cooking Tip for a more in-depth discussion, but here is an overview.
In this method, the dry ingredients are combined in a bowl, and the wet ingredients are combined in a separate bowl. Then, the wet ingredients are poured into the dry ingredients and gently combined.
Most experts will warn against over-mixing, which might produce excess gluten and make the item tough.
Quick bread items using this method are muffins, pancakes, and loaf breads.
Creaming method
In this method, softened fats (like room-temperature butter) and sugar are creamed together to create a light and fluffy texture. This is often done with an electric mixer, but it can be done by hand, although it will take longer. Next, the eggs are gradually added, followed by the rest of the ingredients.
This method produces a moist and tender product with a texture that is more cake-like and less crumbly.
This is the method used for some muffins & breads.
Here, solid fats (such as cold butter) are worked into the flour and other dry ingredients, followed by folding in the liquid.
It creates a dense, flaky and crumbly dough.
Examples include scones and biscuits.
Baking Pans
There are many different types of pans that one might use to bake quick breads.
Examples include loaf pans, muffin pans, cake pans and baking sheets.
Sometimes, people would like to take a recipe written for muffins and convert it to a loaf pan. Cooks Illustrated gives the following advice.
Set the oven rack in the middle of the oven.
Set the oven temperature 50° lower than in the muffin recipe.
Bake until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The bake time will probably be about 60-70 minutes.
If using a sugary topping, like a streusel, tent the item with foil for the last 20-25 minutes to prevent burning the topping.
Judging doneness
If your item is fully baked, it should bounce back when the center is pressed. If your finger leaves an impression, it needs to bake longer.
Also, a skewer or toothpick inserted into the center should come out fairly clean. If not, bake it longer.
Cooling
Quick breads should be cooled in the pan for a few minutes and then removed from the pan to a cooling rack.
If your item sticks to the pan, run a thin-bladed knife or a small metal spatula around the sides before removing it.
Storage
Most quick breads can be wrapped or put in an airtight container and stored at room temperature for up to three days.
For longer storage, consider freezing.
Make sure the bread is completely cooled before storage.
To freeze, wrap in foil, freezer paper or place in a freezer bag for up to three months.
Do you make quick breads? How about a hearty loaf of Irish soda bread to serve with soup or stew? Maybe you wish to have a scone with your afternoon cup of tea. There are also classics such as banana bread or blueberry muffins. No matter your choice, have fun and enjoy a yummy result without an enormous amount of time!
If you have read my previous posts on Spices and Spice Blends, you will know I do not like buying many spice blends. Instead, I prefer to make what I need from the individual spices that I already have in my pantry. One exception is if the blend contains spices I do not normally have on hand, as with many exotic spice blends. In this Cooking Tip, I want to explore eight of the most common exotic spice blends.
I hesitate to list which spices are included in each blend. That is because the list of spices can vary from region to region, from chef to chef and from family to family. Some families guard their blend as a family secret, and it is passed down through the generations. Therefore, even though I will give you a list of common spices used in these blends, just realize that there will be variations.
In India, the word chaat refers to savory, fried snacks seasoned with this spice blend. These are commonly served by street vendors.
Typical included spices: black salt, asafoetida and amchoor, but they often also include cumin, coriander, ginger, and chili powder.
Flavor – sour, spicy, acidic
Uses – street snacks, sandwiches, salads and fruit
Types of cuisines – Indian, Bangladeshi, Pakistani
Garam Masala
This name translates to “warm spice blend” or “hot spices.” It refers to the warming properties of the spices used in the mixture and is not a reference to spiciness.
Typical included spices – coriander, cumin, cardamom, cloves, black pepper, cinnamon and nutmeg. The spices are toasted before grinding to enhance flavor.
Flavor – sweet, warming, spicy, floral
Uses – a finishing spice that adds warmth and depth of flavor to dishes.
Types of cuisine – Indian, Pakistani
Baharat
Other names – Lebanese 7-spice
Typical included spices – black pepper, cardamom, cumin, coriander, paprika, nutmeg, cinnamon and cloves. Some say the essential spices are allspice, cinnamon, black pepper, and cloves. Others list the foundational spices as cumin, cinnamon, nutmeg and coriander. The Turkish version typically includes mint.
Flavor – earthy, smoky, aromatic
Uses – seasoning for meats, seafood, marinades, and soups
Types of cuisine – Middle Eastern, Turkish, Greek
Berbere
Other names – Ethiopian spice blend
Typical included spices – red chile peppers, fenugreek, garlic, coriander, ginger, cinnamon, nutmeg, and cloves.
Flavor – sweet, smoky, spicy, fragrant
Uses – dry rubs, marinades, stews. It is also used as a condiment in paste form.
Types of cuisine – Ethiopian
Dukkah
Other names – Duqqa, du’ah, dukkha
The name means “to pound,” meaning that this blend of roasted nuts and seeds was traditionally pounded to a coarse mixture in a mortar/pestle.
Typical included spices – roasted nuts, seeds salt, pepper, sesame seeds, cumin and coriander. This blend is considered more of a condiment than a spice blend.
Flavor – smoky, savory, crunchy, mild heat
Uses – dip for pita bread, coating for meat and fish
This North African chili paste is made from roasted peppers, olive oil and spices.
It is a condiment commonly found in Tunisia, Algeria and Morocco. It is usually found in paste form, but some outlets offer harissa powder.
Flavor – spicy, aromatic
Uses – added to couscous, soups, stews and meats
Types of cuisine – Tunisian, Moroccan
Ras el Hanout
Other names – Mrouzia spice
The name translates to “head of the shop,” “top shelf,” or “best of the best.” This refers to the fact that it was made only with the highest quality spices in the shop.
Typical included spices – cardamom, clove, cinnamon, coriander and cumin.
Flavor – sweet, warm, pungent, floral
Uses – added to tagines, spice rubs, marinades and soups
Typical included spices – oregano, thyme, sumac, toasted sesame seeds and salt.
Flavor – herbal, savory, lemony, tangy, nutty
Uses – added to hummus, pita bread, dry rubs, vegetables
Types of cuisine – Middle Eastern, Mediterranean
There are eight of the most common exotic spice blends. If you look at the typical spices in these blends, you can probably make some from spices you already have. If not, consider buying them from a source where you are getting the freshest blend you can. My favorite is Savory Spice Shop. (This is an affiliate link and I may earn a commission if you decide to purchase.) Where do you get yours?
Spices are essential pantry ingredients to creating flavorful food. Spices could be as simple as salt and pepper or as exotic as something like sumac. Some of our pantries are dominated by single spices such cinnamon, cloves and nutmeg while others are full of numerous spice blends. In this Cooking Tip, I will be discussing some of the more exotic single spices and the next Tip will delve into unusual spice blends.
I have written before about spices in general terms as well as more in-depth discussions of certain spices. In this Tip, let’s take a trip around the world to discover the exotic. Since there are more spices than I could possibly mention, I will attempt to focus on ten that many of you will have heard of whether or not you have used them. I will note that some of these may actually be considered herbs, but we will still cover them in this Tip.
You may ask why you would want to know about these exotic spices. If you wish to venture into making ethnic dishes that call for one of these spices, you will not get the authentic flavor you are aiming for if you do not use that spice. Yes, you can try to substitute, but it will not be the same. Another reason is if you just want to experiment with different and exciting flavors. This discussion will help you decide how to use them in your kitchen.
Aji Amarillo
Origin – Peru
What it is
A species of yellow chili pepper that turns to orange as it ripens.
Aji means chili pepper and amarillo means yellow in Spanish.
Heat is balanced with a fruitiness with hints of citrus and tropical fruit.
Uses
Considered part of the Peruvian “holy trinity” along with garlic and red onion.
Spicy chilis, spice rubs, sauces.
Ajowan
Other names – Ajwain, carom seeds
Origin
Native to South India.
Cultivated in India, Iran, Egypt, Pakistan and Afghanistan.
What it is – The seeds of an annual plant in the parsley family.
Form – Grayish-green, oval seeds similar in size to cumin seeds.
Flavor – similar to thyme but more pungent and slightly bitter, adds warmth with a smoky, spicy, bitter aftertaste.
Uses
Used in Indian bread, snacks and vegetarian dishes.
Part of chaat masala and berbere spice blends.
Aleppo Pepper
Other names – Halaby pepper
Origin
Originates from the city of Aleppo in Syria. Due to war, the trade of this spice was disrupted but Syrian refugees took it to Turkey, where most of today’s production happens.
Cultivated in Syria and Turkey.
What it is – A red pepper in the nightshade family.
Essential ingredient in Mediterranean and Middle Eastern cuisine.
Typically used as a table condiment.
A complex substitute for crushed red pepper.
Amchur
Other names – amchoor, mango powder
Origin – Native to and cultivated in India.
What it is – A powdered spice made from dried, green mangoes.
Form – Powdered
Flavor
Sour, slightly sweet with herbaceous notes.
Is used to add acidity without moisture.
Use cautiously as can overpower other flavors.
Uses
Mango chutney
Part of chaat masala spice blend
Samosas
Indian soups
Annatto
Other names – Achiote
Origin
Native to the tropical regions of Mexico, South & Central America and the Caribbean.
Cultivated mainly in Africa, Asia, Central America and the Caribbean.
What it is – Spice derived from the seeds of the Bixa Orellana tree.
Form – Because the whole seeds are so difficult to grind, most people buy the ground product.
Flavor
Warm, earthy, sweet, peppery flavor
Mild acidity
Uses
Adds a vibrant orange color to dishes.
Achiote paste.
Popular in Latin American and Caribbean cuisine.
Asafoetida
Other names – Hing
Origin – Native to Iran and Afghanistan.
What it is – The dried resinous substance from the taproot of the Ferula plant.
Form – Powdered and is often mixed with rice flour when offered for sale as it is very expensive.
Flavor – Mimics the flavor of onions and garlic.
Uses
Strong, pungent smell and so used in small quantities.
Adds a unique flavor to Indian vegetarian dishes.
Part of chaat masala spice blend.
Often used in some cuisines to replace onion and garlic.
Just as salt brings out other flavors, asafoetida highlights the other spices in a dish.
Keep tightly sealed so the aroma doesn’t fill your kitchen.
Epazote
Other names – wormseed, Jesuit’s tea, Mexican tea and paico.
Origin
Native to Central and South America and southern Mexico.
Cultivated in these areas along with parts of Europe and the US.
What it is – The leaves of a pungent herb.
Form
Hard to find in fresh form as it is rarely imported from the growing regions of Mexico and Central America.
Can buy in dried form.
Flavor
Notes of oregano, pine, lemon and mint.
Strong, minty and slightly bitter taste.
Uses – Mexican cuisine
Fenugreek
Other names – Greek hay, Greek clover, bird’s foot.
Origin
Native to southeastern Europe and western Asia.
Cultivated in India, North Africa and the Mediterranean.
What it is – a legume that is part of the pea family.
Form – At times, the leaves can be used but more likely to use the seeds.
Flavor
Warm, musty, bittersweet
Some say it has a flavor of pungent maple syrup or burnt sugar.
Uses
Often found in curry powders and Indian spice blends.
Is able to thicken soups and stews due to its starch qualities.
Makrut Lime
Other names – Kaffir lime, Thai lime, Mauritius papeda
Origin – Southeast Asia
What it is – The leaves of a bushy citrus plant.
Form
Makrut limes are prized for their leaves and zest rather than juice, which is minimal in amount.
Can also find in a powdered form made from the dried leaves.
Flavor
Have an intense citrus and floral fragrance.
The flavor is more potent and bitter than a regular lime.
Uses
The leaves are often used in Thai dishes. If using as a garnish, remove the inedible central vein. If using just to impart aroma and flavor to soups or stews, leave intact but remove before serving.
To impart flavor to cocktails.
Sumac
Origin – Native to the Mediterranean and the Middle East
What it is – Sour, red berries of the Thus coriaria plant.
Form
Dried berries
Powdered sumac
Flavor
Tart, citrusy with floral notes and an astringent finish.
Uses
Prominent in Middle Easter cuisine such as kebabs, grilled meats, rice dishes.
Adds brightness and acidity to dishes.
Will add red color to the dish.
A component of the spice blend, Za’atar.
There are many other exotic spices, but these are some of the ones you will most commonly come across. Have you used any of them? Are there others you have used? Stay tuned for a look at exotic spice blends.
Many people want to learn how to cook and bake gluten-free. To do this requires an understanding of gluten, what it does in our dishes and how to eliminate it without negative consequences. It is not as easy as just substituting gluten-free flour for regular flour. In this Cooking Tip, I have compiled a list of tips and advice to help you do this.
Baking gluten-free is more challenging than making savory dishes gluten-free. Baking is much more of a science, and the amount and type of ingredients are generally crucial to a successful dish.
Here are a number of tips that gluten-free pros recommend.
Be realistic Although gluten-free baked goods can be delicious, the taste and texture will not be exactly like those made with gluten. That is to be expected. Also, do not expect each and every item you make to turn out. We all have underwhelming dishes and even some failures. This is even more so when you are just starting out learning to make gluten-free. Have patience, do your research and keep practicing.
Pick your recipes carefully There are many delicious flour-free recipes that one can make. Just be sure to check that the other ingredients are gluten-free.
If you want to make something that would normally contain wheat flour, start by using recipes developed by a gluten-free expert rather than trying to convert a recipe from regular to gluten-free. This is especially true if the regular recipe has flour as a primary ingredient. After gaining some experience and confidence, you can try your hand at converting recipes.
You will need structure-building ingredients With wheat flour, the gluten is what builds structure allowing baked goods to rise and stretch. Without gluten, you will need to add what is called a binder to improve the structure of the gluten-free item. The most common binder is xanthan gum. Others include guar gum and psyllium husk.
Realize that not all gluten-free flours are the same Most experts will tell you that there is not any one gluten-free flour that will work in all your recipes. For the best results, a mixture of flours is typically used, and it will be a different mixture for different baked goods.
Some products out there purport to be the “all-purpose” flour in the gluten-free world. Every person will have their favorite brand, but even among those, they are not all the same. For example, Bob’s Red Mill 1-to-1 Baking Flour (in the blue bag) comes with xanthan gum already in it. However, it should not be used for yeasted goods. Unfortunately, this is not stated on the bag. You will only find that information if you look at the product on their website. Their Gluten-Free All Purpose Baking Flour (in the red bag) states it can be used for yeasted baked goods. However, you will need to add a binder and the flours included in this mix include bean flours, which will add a distinctive flavor that some may not like. So, do your research and understand you will probably need different products for your gluten-free life.
There are many different types of gluten-free flours and starches. Here are a few.
Potato starch
Tapioca starch
White rice flour
Sweet rice flour
Brown rice flour
Millet flour
Buckwheat flour
Teff flou
Oat flour (make sure it is certified gluten-free)
Sorghum flour
Corn flour
Chickpea flour
Almond flour
Coconut flour
Gluten-Free flours must be measured carefully Because these flours are so fine and the grind varies by type of flour, measuring by the cup method can lead to problems. Your gluten-free baking will improve (same as your regular baking) when you switch from measuring cups to weighing ingredients. This is a recommendation that you will read over and over when consulting gluten-free experts.
If you do not have a scale, place the appropriately sized dry measuring cup on a paper towel or piece of wax paper. Spoon the flour into the cup until it is mounded over the rim. You can gently shake it to settle the flour but do not pack it. Scrape away excess flour using a straight edge. Use the paper towel or wax paper to return the excess flour to the container.
Measure liquids carefully Most gluten-free recipes require more liquid than regular recipes. Follow the recipe and measure correctly. Some gluten-free pros even like to measure the eggs in a cup for more accuracy. Of course, your recipe must include this measurement.
Your structure will improve when you mix the batters longer The caution against over-mixing that you see with regular batters is due to the concern of building up too much gluten. Without gluten, you will get better results if you purposely mix longer. Your baked goods will rise better and maintain that rise longer.
Rest batters and doughs Allowing your gluten-free batters and doughs to rest, covered, for about 30 minutes before baking will improve them. Gluten-free flours generally need more liquid than regular flour, leading to thinner batters. Resting the batter allows more time for the flours to absorb the liquid, which not only thickens the batter but also decreases the gritty texture that is sometimes found in gluten-free baked goods.
Be careful with determining doneness & expect longer baking times It can be tricky to determine when gluten-free baked goods are done. Even though they may be cooked through, they might feel soft or even be a bit wet inside. They need time to rest so the starches firm up and set. So, depending on a timer is probably better than the visual cues we might use when baking non-gluten-free items. One caution, though, is that the recipe timing depends on your oven being accurate. Using an oven thermometer will help with this. Using an instant-read thermometer to determine doneness is also a good recommendation.
A corollary to this is that gluten-free baked goods might benefit from longer baking times. According to Beyond Celiac, “While a regular cake or loaf of bread might take 30 minutes to bake, a gluten-free version will often take 45 minutes to an hour.” Your baking time can also be affected by the pan. It is important to use the type and size of pan specified in the recipe.
Increase leavening Your leavening agent might be yeast, baking powder and/or baking soda. Increasing the amount you use can help with rising and maintaining structure. Beyond Celiac recommends 2 teaspoons of baking powder per cup of gluten-free flour. If you recall the chemistry of leavening, you will be reminded that baking soda needs an acid to work. The same source states that baking soda and buttermilk, along with 1⅛ teaspoons of cream of tartar for each ½ teaspoon of baking soda, can be used in place of baking powder.
Include extra protein By eliminating gluten, you are not only eliminating a potential allergen but also the protein it adds to the recipe. Adding other protein, such as eggs, yogurt, or buttermilk, can help. If the eggs are beaten, they will add bubbles to the batter. Both yogurt and buttermilk are acidic, which helps improve the action of baking soda. Dairy products such as milk or sour cream also contain protein and can help with the browning of the dish.
Gluten-free flours do not absorb oil well If your recipe calls for oil, you might achieve a better result by substituting melted butter. Some will also swap out the oil for milk, sour cream, yogurt or eggs.
Add moisture-containing ingredients Gluten-free baked goods can often be dry. Moisture-containing ingredients such as dairy, veggies, fruit, or eggs can help, but be sure to follow the recipe for this recommendation. Using brown sugar in place of white sugar can also add moisture.
Add flavoring Gluten-free flours often have a unique flavor. Therefore, many experts recommend adding a flavoring agent such as vanilla.
There you are – a compilation of the best tips for success in gluten-free baking. Whether you just want to make a particular item for a friend or family member or you want to make a lifestyle change, I trust these tips will help you be successful.
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