Rice Flour – Not just for Gluten-Free Baking

February 19, 2025February 2, 2025 culinaryjourneysllc

Rice flour is very well known to those who cook/bake gluten-free. As it does not have to be limited to that use, we all should know about it. That is the subject of this Cooking Tip.

Rice flour is nothing more than finely ground rice. Just as there are many different types of wheat flour, there are a few different rice flours depending on which variety of rice is used. See this Cooking Tip for a discussion of just some of the varieties of rice.

In very broad terms, there are two categories of rice flour – regular rice flour and glutinous rice flour. The category of regular rice flour can be further broken down into white rice flour and brown rice flour. White and brown rice flour can often be used interchangeably, but white rice flour is more common.

Regular rice flour is made from medium- or long-grain rice.
White rice flour

It is inexpensive.
It has a neutral flavor.
It has a smooth texture.
It has a long shelf life.
In baking, it is best used in a combination of 30-60% with other flours.
It can give baked goods an unattractive white color if used alone.
It is often used in Asian cooking to make rice cakes, noodles, pancakes, rice crepes, pastries, etc.

Brown rice flour

It has a mild flavor with a bit of nuttiness, just as with brown rice.
Its tan color gives baked goods a slightly browner look.
As opposed to white rice flour, it yields crispier cookies.
It has a shorter shelf life due to the higher fat content. Therefore, it is best stored in the freezer.
Just as with white rice flour, the best results are obtained when in a flour combination of 30-60%.

Glutinous rice flour (aka sticky or sweet rice)

The name “Glutinous” is often misleading as it is naturally gluten-free. The name means “glue-like” and refers to the consistency.
It is made from short-grain rice that is used to make sticky rice.
It is cooked, dried, and then milled into flour.
It retains moisture better than regular white rice flour and, therefore, helps with freshness.
It combines more readily with fat than other rice flour.
Because of the type of starch prevalent in glutinous rice, it has a natural elasticity. This makes it ideal for rice noodles, but it is also used in Asian desserts and is an excellent thickener for sauces, soups and stews. It is also used to make boba pearls and mochi.
It can be used in flour combinations up to 40% for other uses.

Another distinction is between American supermarket rice flour and Asian rice flour. The latter undergoes a different type of processing and will react differently in recipes. If your recipe calls for Asian-style rice flour, it is worth it to seek out the particular one specified, even if it means having to visit a specialty market.

No matter which rice flour you use, be aware that they can easily separate when mixed in water. When using rice flour in batters (such as a crepe batter), stir well to recombine before using.

Storage

It is best to store rice flour in air-tight containers to prevent spoiling.
To prolong the life of the rice flour, store in the refrigerator or freezer. As with other whole grains, this is especially true for brown rice flour. It may not be necessary for white rice flour, but is still a good practice if you have the room to do so.

Although rice flour has gained popularity due to its gluten-free status, it is an ingredient that we can all use even if we do not cook/bake gluten free.

The Beautiful Colors of Chocolate

February 12, 2025January 31, 2025 culinaryjourneysllc

What color do you think of when someone says chocolate? For most of us, we think of brown. Some might say white. What about pink or gold? Those are not colors we usually associate with chocolate, but they are real. What they are and how to use them is the subject of this Cooking Tip.

Many terms are used in conjunction with chocolate, such as milk, dark, semi-sweet, bittersweet, and white. For a discussion on those common types of chocolate, see this Cooking Tip.

Barry Callebaut, a well-known and high-quality chocolate company, introduced Ruby Chocolate to the world in 2017 after over a decade of research. Its beautiful pink color is what one notices first. It is a natural color and not achieved with any color additives.

Ruby chocolate is made from the ruby cocoa bean, found in Ecuador, Brazil and the Ivory Coast. Some say that this ruby cocoa bean is unique as it is able to develop a pink hue and fruity flavor. Others say the color results more from the processing method, a closely guarded trade secret. One thing that Callebaut reveals on their website is that the processing involves the addition of citric acid. Citric acid is naturally found in many fruits and vegetables, especially citrus fruits. They state that citric acid helps maintain the color and enhances the fruity flavor.

Its flavor profile is very interesting. I like one taster’s quote that it is “similar in taste to white chocolate and raspberries combined.” It has a fruitiness in that it is citrusy and berry-forward. It has a nice creamy texture with a balance of tart and sweet.

Besides being able to buy pure ruby chocolate to use in your own kitchen, you can also purchase products that incorporate ruby chocolate. Examples are chocolate bars made of ruby chocolate or coated in the same, drinking chocolate, and coatings for ice cream bars.

Because ruby chocolate is acidic, working with it in your own kitchen can be challenging. Callebaut experts caution that high temperatures can turn the pretty ruby color to a grayish pink. Therefore, they advise against baking with it. Also, it can be difficult to use in combination with water-based ingredients. If you are just starting out using ruby chocolate, see Callebaut’s website for more guidance and recipes.

Let’s move the color pallet to Gold. Gold chocolate is another one of Callebaut’s creations.

Gold chocolate is not a different type of chocolate. Rather, it uses caramelized sugar and caramelized milk to create a type of chocolate with notes of caramel, toffee and cream, as well as a gold color. Not only will your creations with this chocolate have that unique flavor of caramelization but the beautiful and elegant gold color.

Have you tried either of these chocolates? Although you may not see them in your local supermarket, they might be worth seeking out if creating over-the-top confections is on your to-do list!

Cooking Tips · Equipment · Techniques

Cookware Cleaning Tips

February 5, 2025January 25, 2025 culinaryjourneysllc

What sort of pots and pans do you have in your kitchen? Are they new or old? What are they made of? Are they well-used or barely touched? No matter what they are, do you know how to take care of them? That is the subject of this Cooking Tip.

Although the advice I will give you applies to most types of cookware, I will discuss some specialty pans later. I have already written a Tip on Cast Iron Care, so I will not discuss that type of cookware in this Tip.

Just as important as how you should take care of your cookware is what you shouldn’t do. Let’s investigate that first. One caveat is that you should always read your cookware’s warranty to ensure you are not doing anything that might void it.

What not to do

Do not use abrasive cleansers. For most general cookware cleaning, dish soap is all that is needed. Beyond that, you can use a nonabrasive cookware cleaning powder. Many cookware brands make their own product. I use and like the one made by All-Clad. Others prefer Bar Keeper’s Friend. They have two different products, their all-purpose cleaner and one advertised specifically for use on cookware. I have tried both, and I think the latter is more effective. Baking soda is another alternative. It is less expensive and readily available in our kitchens. Although it will be effective in many situations, it probably won’t do as great a job as the commercial cleansers.
Do not use steel wool or other abrasive sponges. Only use sponges or cleaning implements that are advertised as nonabrasive.
Allow your pans to cool before washing them. Never submerge a hot pan into cold water, as the thermal shock is likely to damage it.
Even though some manufacturers claim their pans are dishwasher-safe, hand washing is the preferred way to keep them in the best condition.

How to care for your pots/pans

Now that we know what NOT to do, let’s delve into some care tips to keep your cookware in the best condition.

Most cookware manufacturers recommend using low to moderate heat to preheat their pans. High heat is only recommended when you want to bring something to a boil.
Manufacturers also generally warn against heating an empty pan, especially with nonstick pans. You may have heard that it is better to preheat your pan dry and then add any fat you are using. See this in-depth Tip on the truth about this advice.
Once you are done cooking, allow the pan to cool before cleaning. Rinse off any food particles and wash in warm, sudsy water with a sponge or soft cloth. You may even allow it to soak in this sudsy water to help release stuck-on food. Finally, rinse with warm water and dry the pan to prevent spotting.
Although you want to allow the pan to cool before washing it, the sooner you clean it, the easier it will be to remove debris. The longer it sits, the harder it will be to clean.
As noted above, you may use a nonabrasive cleanser for tough spots. Follow the instructions on the container, but in general, you will sprinkle the cleanser over the wet surface and gently rub it with a soft cloth or sponge. Rinse it thoroughly and dry. If necessary, allow the paste to soak on the pan a bit before scrubbing. However, some commercial cleansers say not to allow the cleanser to remain on the pan for more than a few minutes. Read the directions for the one you are using.

For especially dirty pans, the following methods may help.

Boiling water method – This is similar to deglazing your pan, which is often the only thing you need to do to bring up stuck-on food particles. Add water to the pan, bring it to a boil, and scrape up the food with a wooden implement. After the food loosens, pour out the hot water and wipe with a nonabrasive sponge. You may also turn off the heat and allow the pan to soak for 15-20 minutes or even overnight. Some like to add a bit of baking soda or white vinegar to the boiling water.
If you find your pots developing white hard water spots, use a 1:1 white vinegar-to-water solution that you bring to a boil. Then, follow with a normal wash, rinse and dry.
Blue or rainbow discoloration can be removed by wiping the pan with white vinegar on a sponge or soft cloth.
In general, you do not want to use bleach on your cookware. However, some recommend that if you have enameled cookware with stains on the surface, you could try this trick. To remove the stain, make a gentle bleach solution of 1 teaspoon bleach in one pint of water. Pour this into the pan and allow it to stand for a few hours or overnight. Pour out the bleach solution and scrub with a soft sponge. Clean and dry as normal.

I must admit that cleaning is a chore I do not enjoy. Although I am very good at cleaning the inside of my pots, I am not nearly as fastidious on the outside and bottom. It was with interest that I tried another method for those stains. You will need a pot large enough to hold the pan you are trying to clean. Fill with water and bring to a boil. Add ¼ to ½ cup of baking soda and stir until dissolved. Being very careful, place your stained pot into the boiling water. Allow your pan to remain in the gently boiling water for 15-20 minutes. After the residue begins to flake off, carefully remove with oven mitts. You may need to then make a baking soda slurry and use that to scrub more spots off. I personally tried this method and, although not magic, it did work. The biggest problem was finding a pan large enough to place my skillet inside. It requires a bit of scrubbing, but in the end, it was much cleaner than it was before.

Carbon steel

These types of pans are particularly loved in professional kitchens because they are lightweight, have superior heat conduction and are naturally nonstick. However, they do need to be seasoned, so your cleaning method should not destroy that seasoning.
When cleaning, if all that is in the pan is a bit of oil or maybe a small amount of food particles, wipe it out with a paper towel, and it will be ready for the next time. If there is more in the pan than cannot be wiped away, sprinkle some coarse salt, scrub with a paper towel and wipe clean. Some will add neutral oil to the salt in a 1:1 ratio. Scrub, wipe out and finish with a quick rinse. Place the pan over low heat to ensure it is completely dry. Finish by adding just a tiny amount of oil to the pan and wiping thoroughly.
For a more serious clean, cover the bottom of the pan with a small amount of water and bring to a boil. Using a wooden spoon or spatula, scrape up the food, dump it out and then wipe it off. Follow the above instructions for drying the pan and finishing with a coat of oil, especially if there are dry spots on the pan’s surface.
If all of the above fails, you can gently scrub the pan with steel wool. However, your pan will need to be re-seasoned after this.
Some will say never, ever use dish soap on carbon steel. However, just a small amount used sparingly will be acceptable.

Copper

This type of cookware is beautiful but expensive. You, therefore, want to treat it carefully to maintain its beauty. Cleaning like other cookware with soap, hot water, and a non-abrasive tool will do the job.
Because copper is a reactive metal, it is natural for copper pans to darken and even appear greenish. This does not affect its usability, but you will want to polish it regularly if you prefer that “new” appearance. Just as with regular cookware, you can purchase cleansers made specifically for copper. You may use white vinegar (or lemon juice) and salt if you do not have that. Make a paste of equal parts, and using a gentle sponge, rub the pan and buff it until it is shiny. Rinse to remove any remaining paste and dry thoroughly. Some experts recommend using tomato paste or ketchup in place of the vinegar.

Storage

A final piece of advice is to store your pans properly to prevent damage. If you stack your pans, put paper or cloth towels or pan protectors between them. This will prevent chipping or scratching. A hanging rack is great if you have the space to install one. Pegboards are another option.

Pots and pans are a necessity in the kitchen and good ones are not cheap. By taking the time to properly clean your pots and pans, you can extend their lifespan and keep them looking nice.

Cooking Tips · Techniques

Deep Frying – Should you know how to do this?

January 29, 2025January 17, 2025 culinaryjourneysllc

When we hear the word “frying,” we probably think of French fries, fried chicken, or some similar type of food. These foods are undoubtedly delicious but they are also something that we limit our consumption to a few times a year. They are all made through the process of deep-fat frying. What that is and how to perfect your technique is the subject of this Cooking Tip. This post may contain affiliate links and I may earn a commission if you purchase.

There are different types of frying, some of which we use much more often than others.

Pan frying is a method of cooking food where the bottom of the pan is only lightly coated with oil. This is what you are doing when you are sauteing your chicken.
Shallow frying is when a small amount of oil is added to the pan so that it is about half of the thickness of the food. The food remains in contact with the bottom of the pan throughout the cooking process. This is the process you would use when making chicken parmesan or schnitzel.
Deep frying involves a level of oil that allows the food to be submerged such that it floats in the oil. This is what is done to produce those delectable French fries or fried chicken.

Some experts say that deep frying may not be as unhealthy as you think. They claim that it depends on whether the frying process is done at the correct temperature. This argument says that as the food is cooked, the water that is inside the food turns to steam. This not only cooks the interior of the food, but as it is expelled out of the food, it prevents excessive absorption of oil into the interior of the food. Although this is commonly voiced by chefs and proponents of deep frying, some disagree.

Since many of us feel that eating deep-fried foods is an indulgence, we want to make sure they are done as well as possible. Here are tips that will help you do just that.

EQUIPMENT
Frying vessel
Although some own a countertop fryer, it is not necessary. You may use a heavy-bottomed pot such as a Dutch oven. You want one that is large enough to accommodate the oil, tall enough to minimize oil splatter, and with a broad diameter that allows you to cook food in fewer batches. A good quality pot that heats up evenly and is easily maintained at a relatively constant temperature is preferred.

Some like to use a wok as the sloped sides and shallow depth make it easy to put the food into the oil and retrieve it. It also uses less oil than a Dutch oven. However, it is not suitable for heavier foods such as chicken. Those foods will sink to the bottom of the wok, which is narrower and has less room for proper frying. It is also not as stable as a Dutch oven. A final criticism is that sweet items could pick up savory flavors from the wok.

Tongs
A long pair of tongs allow you to carefully add the food to the hot oil.

Thermometer
This is used to monitor the oil temperature. Although you can use a hand-held one, one with a probe connected to a temperature display that can be placed aside from the pot is very nice. I use this one from Thermoworks.

Cooling rack
A cooling rack on which to place the fried foods will allow the air to circulate below the food, helping to prevent sogginess from developing.

Baking sheet
A baking sheet into which you place the cooling rack with enough space to drain the fried food in a single layer is very helpful.

Spider/slotted spoon
Although the tongs are great for placing the foods in the hot oil, a spider or slotted spoon is better for removing batches of food when done, allowing the oil to drain back into the pot.

Paper towels
These will wick the oil away from the fried food. Place two or three layers on the cooling rack, which is placed inside the baking sheet.

Splatter screen
This is an optional but nice addition to your frying station. When placed on top of the pot, it helps keep the splatter in the pot and off yourself, your stove and countertops.

FRYING OIL
Type of oil
It is essential to use a proper type of oil. This means an oil with a higher smoke point and a neutral flavor. Most refined vegetable oils work well. Examples are vegetable, corn, peanut, safflower, canola, soybean, and avocado. Lard is another choice.

America’s Test Kitchen cautions against canola and soybean. They explain that the high heat can alter the flavor compounds and make them taste fishy (canola) and metallic (soybean).
The price point of these oils also varies, playing into your ultimate choice.

Reusing oil
The oil can be used more than once. It does need to be cleaned and stored properly. Allow the oil to cool to room temperature before cleaning. The most common method is to pour the oil through a fine-mesh strainer lined with a coffee filter, muslin or cheesecloth.

Another method is using a cornstarch slurry made by whisking 1 tablespoon of cornstarch into ¼ cup of water and adding to the cooled oil. Return the pot to the stove and place over very low heat while stirring constantly. This starch mixture will begin to solidify in about 10-12 minutes. At that point, remove the oil from heat and strain it through a fine-mesh strainer or use a slotted spoon to remove the mixture, which can be placed into the trash.

How many uses you can get depends on the foods you fry; some foods will degrade the oil faster than others. In general terms, the oil can be used at least 3 times, perhaps a few more.
When storing the used oil, be sure to minimize exposure to air and light. These will hasten the degradation of the oil, creating off-flavors and odors.

Disposing of oil
Once you are ready to dispose of the oil, the main thing is to not pour it down the drain. Most people will just put it into a container and into the trash. Some like to use a waste cooking oil powder, a plant-based ingredient that binds the liquid into a solid disk. This can be easily removed from the pot and disposed of in the trash.

TIPS FOR SUCCESS
Proper oil temperature
Most deep-frying should happen between 350°F and 375°F. This is why you want to use a thermometer. As you place food in the hot oil, the temperature of that oil will drop. Adjust the heat to keep the oil within 5-10 degrees of your target temperature. This will require that you allow the temperature to recover before adding additional batches of food. This will help you avoid greasy and soggy results. As one expert puts it, “The real secret to becoming master of the deep fryer is to be vigilant about oil temperature.”

Don’t crowd the pan.
Part of maintaining the proper temperature is to fry in batches rather than all at once. This is so the food cooks evenly, and it is easier to maintain the oil’s temperature. It also prevents the items from sticking together. For this reason, it is also good to stir the items in the oil to separate them.

Season the food as it comes out of the fryer.
Whether you are just using salt or additional seasonings, they will stick better with hot food. So, season immediately after removing the food from the oil.

Drain well
Put the fried foods on a rack in a rimmed baking sheet lined with multiple layers of paper towels to prevent sogginess from developing.

Flip the food
Occasionally flip the food in the oil to ensure even cooking.

Coatings
Not all fried foods have a coating but many will. I will not be discussing the different types of coating and their uses. Rather, I will refer you to this excellent article from Serious Eats.

If you do use a coating, shake off any excess before placing it into the oil. This will help prevent too much contamination of the oil.
America’s Test Kitchen likes to briefly rest the dredged foods. They say a 10-minute rest allows the coating to hydrate so it doesn’t leave a residue on the surface.
Coatings can leave debris in the oil. Remove any debris between batches. Otherwise, it might burn and give the oil a bitter flavor.

Keep warm
As you will be frying in batches, the finished items can be placed in a 200°F oven to keep them hot and crispy while frying other batches.

Be safe
Deep frying can be a bit scary, and there is good reason for that as if it is not done safely and properly, it can lead to horrible burns and even a fire. Prevent those from happening with the following advice.

Use a large pan. You want the oil to be at least a few inches below the top of the pan.
Place the pot and its handle out of the way so people do not accidentally bump it.
Keep children and pets away from the kitchen while you are frying.
Let the oil cool completely before discarding or straining it for another use.
Keep a well-fitting lid nearby so that if it does catch fire, you can place the lid over the pot and smother the flames.
It is always good practice to have a fire extinguisher available.

I have only deep fried items a handful of times. What about you? Do you crave that fried chicken and wish you could make it in your own kitchen? I hope the above advice will help you do just that!

Cooking Tips · Techniques

Biscotti – An Italian Favorite

January 22, 2025December 30, 2024 culinaryjourneysllc

Image by PublicDomainPictures from Pixabay

Biscotti are one of the most popular Italian cookies. They are a twice-baked cookie, leading to its crunchy texture. I am more of a soft cookie person (See this Cooking Tip on how to control the texture of your cookies), and I am not a cookie dunker in any way. So, I must say that Biscotti is not on my list of favorite cookies. They are for many people, and so how to make them the best is the subject of this Cooking Tip.

History tells us that biscotti originated in ancient Rome. They were popular with soldiers or travelers as they had a long shelf life. The popularity of the cookies led to their migrating to other parts of Europe. Due to the long shelf-life, even Christopher Colombus carried biscotti with him on his explorations. Of course, over time, biscotti evolved and now can be found with many different flavors and ingredients.

In modern Italian, biscotti may mean any cookie or biscuit. The original name came from the Latin word biscoctus, meaning twice-baked.

Ingredients

The traditional recipe contained no fat other than what is in the eggs. However, most modern-day recipes will include butter or oil. This is especially true of the Americanized biscotti.
The ingredients are what you would expect in most cookies – flour, sugar, eggs, butter (for non-traditional biscotti), baking powder, flavorings, and add-ins.
Use room temperature ingredients. Biscotti are made using the creaming method, which creates an emulsion of the ingredients that trap air and will subsequently expand when the cookies are baked. If the ingredients are too cold, you will not get this emulsion, and your cookies will be denser.
Add-ins
- Examples are nuts, dried fruits, and chocolate chips.
- These items may affect the recipe by adding moisture. Because of this, you may need to extend the baking time. According to King Arthur Baking, for every 1½ cups of add-ins, add five minutes to the first bake and 5-10 minutes to the second bake.
- If using nuts, chop them finely before adding to the dough. Whole nuts make slicing the biscotti very difficult.
- Coarse sugar, such as sparkling or pearl sugar, can be added before baking for crunch, flavor and appearance. If you wish to do so, brush the logs with beaten egg white and then top with the sugar.
- Flavorings might include classic almond, anise, citrus, hazelnut, chocolate or spices.
- A common decoration is melted chocolate, either drizzled on the cookie or the cookie is dipped into the chocolate and possibly sprinkled with nuts.

Equipment

You do not need any specialized equipment to make biscotti.
The dough can be made by hand, although most bakers prefer a stand mixer.
Baking sheets lined with parchment paper for baking.
A long serrated knife for slicing. This knife allows you to cut the slices neatly without applying too much pressure.
Optional – a water mister

Procedure

Mixing
- The basic mixing procedure is the creaming method. See this Cooking Tip for more information on this method. It involves mixing the wet ingredients until creamy and lightened in color. The dry ingredients are combined in a separate bowl and then mixed into the creamed mixture.
Forming the dough into logs
- The dough will be sticky. Try wetting your hands if you find it difficult to shape into nice logs. Try not to add additional flour.
- There are different opinions among bakers about chilling the dough. Although this is a common technique when making other kinds of cookies, some will tell you not to chill biscotti dough. However, many bakers recommend a slight chilling to make it easier to handle.
- Some recipes may direct you to shape the dough into one large log. Other recipes will have you cut that large log into two or three smaller logs, about 2 to 2½ inches wide.
- The nicer job you do in shaping, the nicer your finished biscotti will look.
Place logs on parchment-lined baking sheets.
- Because these logs can expand up to twice their size while baking, leave plenty of room between them. It is best to only put two logs on a baking sheet. They can expand into each other if you do not leave sufficient room.
- Applying an egg wash before baking will add shine and help with browning.
First bake
- Put the baking sheet into the oven on the middle rack for the best air circulation.
- After this first bake, the cookies should be firm but not hard and lightly browned.
- This first bake cooks the dough, although some moisture remains within the cookie.
Slicing
- Allow the baked logs to cool only slightly; they should still be warm but not so hot as to burn your hands. If you allow them to cool too much, they will harden up and be difficult to slice.
- Slice on the diagonal for long biscotti or straight across for shorter ones.
- Before slicing, some like to spray the log lightly with water and wait five minutes. It will make cutting without crumbling easier.
Second bake
- The purpose of the second bake is to dry out the cookies without too much further browning. Therefore, a lower oven temperature is used.
- Decreasing the moisture results in a crunchier cookie that lasts longer as it is less likely to get moldy.
- If you haven’t sliced the cookies too thin, stand them on the baking tray rather than laying them flat. This increases circulation with better drying.
- Turn them over halfway through the second bake if you lay them down.
- To determine doneness, feel the side of the cookie. If it feels soft, bake for another five minutes. If it is firm but has a slight give, you can take them out and get a softer biscotti. If it is totally firm, it will be a crunchier biscotti.
- When done, cool the baked cookies on a wire rack. This allows for air circulation that will cause them to further crisp up.

Storage

Store in an airtight container at room temperature.
If they lose crispiness, then can be placed into a 250°F oven for about five minutes.
They can also be frozen for up to three months.

Are you a Biscotti fan? Have you ever tried making them yourself? As for me, I am going to stick to soft, chewy cookies!

Cooking Tips · Ingredients · Techniques

Soups – How to make them your own!

January 15, 2025December 25, 2024 culinaryjourneysllc

Soups are a wonderful and mostly one-pot meal that are relatively easy to make. Despite this, there are certain pieces of advice that will help you make your soups the best they can be. That is the subject of this Cooking Tip.

Equipment

Pot – Use a sturdy, heavy-bottomed pot. This type of pot will lead to more even cooking with less chance of scorching the contents.
Blender – A blender is a must if you want a pureed or smooth soup. Although a countertop blender will do better, you can also use an immersion blender. Just know that the latter will not give you as smooth of a result. A food processor is not made for blending but for chopping. Not only will you not get as good of a result as with a blender, the liquid can spurt out of the food processor, making a mess.
Fine-mesh strainer – If you want an ultra-smooth soup, it should be put through a fine-mesh strainer after pureeing. Chefs use something called a Chinois, but any fine-mesh strainer will do.

Ingredients

Aromatics – Almost all soups start with sauteing aromatic ingredients in fat. Common aromatics are anything in the onion family (onions, leeks, shallots) and often carrots, celery and garlic.
Main ingredient – This would be the soup’s main flavor, whether it be mushroom, carrots, corn, broccoli and so forth.
Meat – If you add meat to the soup, it is usually cooked separately or at least browned in the pot before proceeding with the soup.
Liquid – This can be as simple as water, although water does not add flavor. Therefore, you will need to use more seasonings to ensure a good taste. The most common liquid to add is stock or broth. (For more information on the difference, see this Cooking Tip.) Some chefs will tell you the only stock to use for soup is homemade stock. Indeed, that can be the best, but most of us probably do not have homemade stock readily available. If you must use storebought, try to find low or no-sodium stock. You will want to control the amount of salt to add rather than end up with a too-salty soup from a high-salt stock.
Seasonings
- Salt is the main seasoning ingredient, but other possibilities are almost limitless.
- Use ground spices that complement the flavor you hope to achieve. Most of these will benefit from a short, dry roast in a skillet or soup pot to bring out more flavor.
- Herbs may also be used. Dried herbs can be added earlier in the cooking process, while fresh herbs should not be added until the end of cooking or just as a garnish.
- Pastes are another option. Some examples are tomato paste, harissa, and Thai chili pastes. These also benefit from a quick sauté before being added to the soup.
- Acids add a bit of brightness and balance to most soups. Depending on the soup, it might be citrus juice, vinegar, or even wine.

Procedure

Prepare your ingredients
After washing and peeling the vegetables, they should be cut into bite-sized pieces. The smaller they are cut, the faster they will cook. All the cuts of one type of vegetable should be the same size to ensure even cooking.
Sauté the aromatics
You will get better flavor if you do not add all your ingredients at once. Instead, start with the aromatics and sauté them in a bit of oil. This softens what can otherwise be harsh flavors and helps to develop more complex flavors. Do not use high heat; you do not want to burn the aromatics.
Brown meats
If you are not cooking the meat separately, be sure to brown it in fat. This is often done as a first step, followed by removing the meat to a plate and then proceeding to saute the aromatics. Others will brown the meat at the same time as cooking the aromatics. If you do this, realize that the aromatics may release liquid, thereby inhibiting the browning of the meal. Also, if the meat takes a while to brown, you might overcook the aromatics.
Add vegetables
Not all veggies cook at the same rate. It is best to add those that take longer to cook first followed by quicker cooking ones. This ensures the former is cooked through without overcooking the latter. Roasting the veggies before adding to the soup brings additional depth of flavor. A great example is butternut squash soup.
Add liquid
As noted above, this might be water or a more flavorful stock. Dairy products are also used but are generally added later in the cooking process.
Simmer soup
Bring the soup pot to a boil, but quickly reduce to a simmer. The best soups are made at a simmer, not a boil. Boiling can cause many veggies to break up and become mushy and for meat to be tough.
Add delicate ingredients
Items such as canned beans, cooked meats, shellfish, pasta, and cooked rice should be added towards the end and just cooked until all is done and heated through. If you are adding an ingredient that will absorb water, such as rice, it is best to cook it separately and then add it just before serving. Otherwise, the rice can get very mushy.
Puree or not
Pureeing is not a step you would do with every soup; it is only for those you want a creamy and smooth consistency. Sometimes, you may just want to remove some of the soup, puree it, and then recombine it with the rest. You will get some thickening from the pureed part but still have the chunkiness from the remainder of the soup. As a final step, passing the pureed soup through a fine-mesh strainer will result in a smoother consistency.
Season as you go
Add seasonings as you go along, but be sure to finish with a final taste and adjustment. A great tip is to save your Parmesan rinds and add them to your soup. This adds salt and flavor and also helps to thicken the soup.
Garnish when you serve
Although a great soup does not need a garnish, doing so adds visual and textural appeal. Garnishes are almost too many to mention. It may be a dollop of sour cream or crème fraiche or a swirl of heavy cream. It might be a sprinkling of toasted nuts or seeds. It might be crunchy croutons. Other ideas are a sprinkling of cheese or fresh herbs. A swirl of a flavorful nut oil is an excellent addition.

How to thicken soups

If you feel your soup is too thin, various methods exist to thicken it.
Reduction – If the soup is thin and weak in flavor, continue to cook it to reduce some of the water. This not only thickens the soup but also concentrates the flavors.
Pureeing – Pureeing all or part of the soup will give you a thicker and smoother consistency.
Dairy – Adding cream or thick, unflavored yogurt will not only thicken the soup but will also enhance its creaminess. This is normally done with pureed soups.
Adding starch – Adding flour or cornstarch will thicken a soup. There are some cautions, though. Do not add these items directly to the soup. First, mix the starch with some liquid and stir to combine. Then, add to the soup, bring it back to a simmer and stir until thickened.
Use a beurre manie – This is a mixture of butter and flour (try two teaspoons of each). Knead the ingredients into a paste and then add to the soup while simmering.
Use bread – Tear up some bread into pieces (be mindful of the bread’s flavor), soak in some of the soup or milk and then stir into the soup.
Use lentils or rice – First, cook the grain until tender and then blend it into the soup.

Paying attention to the above advice will improve your soups if you use a recipe, but it will also allow you to make a soup without a recipe. I am one of those people who can eat soup year-round and enjoy almost any kind. What about you? What’s your favorite soup?

Cooking Tips · Techniques

My 10 New Year’s Wishes for You!

January 8, 2025October 20, 2025 culinaryjourneysllc

As we begin a new year, many people like to make resolutions or goals for themselves. I want to turn that a bit and discuss my wishes for you, which I know, if followed, will bring you more success and joy in the kitchen.

Make a commitment to Mise en Place

Mise en place is a French term that roughly translates to “everything in its place.” In simpler terms, it just means being organized in your kitchen.
This encompasses so much, such as:
- Reading your recipes thoroughly at least twice before starting to cook. Note the required ingredients, equipment and recommended timing.
- Gathering all your ingredients & equipment as your first step.
- Prepping ingredients (cutting up, grating, measuring, etc.) before commencing the cooking or baking.

Learn to cook with your senses, not the recipe

Do not be held captive to timing phrases in the recipe.
Rather, use your senses to know when to move to the next step. For example, when it says to cook your onion for 2-3 minutes or until soft, the time “2-3 minutes” gives you a cue that this step shouldn’t take very long. However, what is much more important is the “or until soft.” Taste the onions to see if they are soft. It doesn’t matter whether that takes 2 minutes or 5 minutes. The end result is what is most important.

Images by congerdesign & Monfocus from Pixabay

Use the correct measuring vessels

Use liquid measuring cups for liquids and dry measuring cups for dry ingredients. You may think that is silly, but actual research demonstrates the inaccuracy of measuring when using the wrong type of cup.
Or, even better, weigh your ingredients, as mentioned in the next point.

Switch from cup & spoon measurements to weighing ingredients

This is undoubtedly more important when baking but can also be used in savory cooking. Weighing is much more accurate, is not prone to technique variations, and will lead to better results.
The problem in the US is that most recipes don’t list weight ingredients. Many better-tested recipes do, and some may even have a converter. European recipes & sources are much more likely to list weights.
Some trustworthy sources are:
- KingArthurBaking.com
- AmericasTestKitchen.com (a subscriber site)
- SeriousEats.com
Here are a couple of conversion sites.
- King Arthur Baking
- Exploratorium

Use an accurate food thermometer

Checking the internal temperature to find the doneness point is far superior to judging by appearance or feel. This will ensure moister meats while still being safe to eat. It will also help you determine when your bread or custard is properly done.
Besides the thermometer, you need to know what temperatures you need to achieve. Here is one chart from the FDA and another from Thermoworks that will help you. For a great magnetic chart to stick on your refrigerator, see this one from Thermoworks. (This is an affiliate link and I may earn a commission if you decide to purchase.)
If you are unsure which thermometer to purchase, check out this Cooking Tip – Instant Read Thermometers.

Taste, taste, taste

No one wants food that doesn’t taste good – not your guests, not your family, and not you. To ensure your dishes have a great flavor on the plate, get into the habit of tasting your food as you proceed during the cooking process. At an absolute minimum, taste your dish before you put it on the table. That will give you a chance to adjust seasonings before serving.
All dishes should have a balance of salt, acid and sweet.
One of the reasons you should taste as you go along is to train yourself in how to taste. Tasting before and after the addition of an ingredient will impress upon you how that ingredient works in the dish.
You might wonder how to taste dishes when they contain raw ingredients that are not safe to eat in that state. The answer is to remove and cook a small sample in the microwave or stovetop. That way, you can know if it needs adjustment before the final cooking when it might be too late to adjust.

Keep your spices fresh

Spices enliven our dishes, whether savory or sweet. To ensure they do the job they are meant to do, be sure they are fresh. Go through your spice cabinet and smell them. They will not lend much flavor to the dish if they do not have a great aroma. If that is the case, toss them and buy new ones.
When you buy spices, try to buy them from reputable sources where you know they are not already old and in the smallest amounts possible.
For a more detailed discussion, see the Cooking Tip on Spices.

Know when and how to make substitutions

I always recommend making a recipe as written the first time. If you immediately make substitutions and the dish does not turn out, you do not know if it was the recipe or the substitution.
Not all substitutions work.
If your recipe calls for white balsamic vinegar, do not assume you can substitute any white vinegar. Nor will regular balsamic vinegar give you identical results.
In baking, not all sweeteners can be swapped for each other in equal amounts.
Don’t substitute dried herbs for fresh ones in equal measure. Dried herbs are better for some applications, whereas fresh are better for others. Try to use what the recipe recommends. If you do decide to substitute, be aware that it is not a 1:1 ratio. If using dried in place of fresh, use only about a third of what is specified for fresh.
Not all dairy is equal. If a recipe calls for whole milk (or half/half or cream), do not assume you can substitute a lower-fat dairy product. Fat is an important ingredient for the recipe’s success and cannot always be eliminated. The less fat in the dairy, the gentler you need to cook it. You will have less richness. The resulting texture/thickness will not be the same.

Do not trust everything you hear or have been taught

There are many “Culinary Myths” out there that have been passed down. When put to the test, they do not always stand up. I have written two prior Cooking Tips about some of these myths.
- Culinary Myths Part 1
- Culinary Myths Part 2

Do not trust every recipe you find, especially from online sources

We have all made recipes and had it not turned out and then we wonder what we did wrong. Perhaps it wasn’t you, but it was the recipe. As you cook more and more, you can spot which recipes might fall into this category.
I wrote an entire Cooking Tip on Recipe Cautions.

If you are a long-time reader of these Cooking Tips, I trust you have already fulfilled some of my New Year wishes for you. Pick those you are still not doing and see how they can improve your skills in the kitchen. If you are a new reader or someone who still hasn’t seen the necessity of following this advice, I hope you will pick out a couple and resolve to do better in that aspect of your cooking. You will be rewarded with better results!

Here’s to a wonderful 2025 in the kitchen!

Cooking Tips · Ingredients · Techniques

Sugar Syrup Stages

December 18, 2024December 9, 2024 culinaryjourneysllc

Although we all should endeavor to cut down on our sugar intake, understanding sugar and how to cook it is essential for those cooks who wish to make candies and other desserts. This Cooking Tip will take you into this world and help you feel more comfortable with cooking sugar and how to use it.

I have written other Cooking Tips on sugar types. See these Tips for a review.

Before I start the discussion of cooking sugar, I need to caution you about two things. First, cooked sugar is very hot and very dangerous. Spilling it onto your skin can result in 3rd-degree burns, something we all want to avoid. Therefore, it is best to remove children and pets from the kitchen while you are cooking sugar. Also, have a bowl of ice water nearby so that if you do spill some on your fingers, you can immediately plunge them into an ice bath.

The second caution concerns those who live at higher altitudes. I will give you temperatures that correspond to different cooked sugar stages, but those are only accurate at lower altitudes. For every 500 feet above sea level, drop the recommended temperature by 1°F. See this Tip on Making Candy at Altitude for a more involved discussion.

Sugar syrup is made by combining sugar and water and then cooking to the desired stage. As the sugar reaches higher and higher temperatures, the water evaporates more, resulting in a higher sugar concentration. This is shown in the discussion below as the percent solids that are in the mixture. The ratio of sugar to water that you start with can vary depending on the recipe and is often specified as a percentage. For example, a 50% sugar syrup translates to a mixture made of 50% water and 50% sugar. It is best to measure these ingredients on a kitchen scale.

The method of cooking sugar is simple. Combine cold water and sugar in a saucepan. Gently stir on medium heat until the sugar dissolves. Bring to a boil. Rinse down any sugar crystals accumulated on the pan’s sides using a dampened pastry brush. Once you reach the preferred level of cooking, skim off any impurities, allow the mixture to cool and store it in a covered container in the refrigerator. The cover is important as the sugar syrup can crystallize without it.

As you start cooking, you want the sugar and water mixture to come about halfway up the sides of the pot. Too small a pot can increase the time it takes to cook and lead to the risk of boiling over. On the other hand, if you use too large a pot, the mixture can cook much too quickly, risking overcooking it.

As you practice, you will be better able to gauge the best cooking temperatures, but medium to high heat is best. If the heat is too low, it can take a long time to cook; if it is too high, the mixture will cook too quickly.

If you have ever delved into the world of making candy, you will have probably heard terms such as hard ball, soft ball, hard crack, etc., which refer to stages of cooked sugar. I will define these terms, but fortunately for us, you do not need to risk burning yourself trying to see if your sugar syrup has reached these stages. Instead, we just need to rely on an accurate candy thermometer. Using a thermometer is much more precise and much safer.

Different sources will list a different number of stages for cooked sugar. In reality, there are 11 different stages. Each corresponds to a different temperature and is best suited for different purposes. Some sources will combine some of these stages and may give varying recommended uses. However, they are usually very close. Let’s dive in.

Nappé Stage

221°F
72% solids
The sugar syrup pearls through a slotted spoon or skimmer.
Jams, jellies, marmalades, gummies, fruit jellies

Short Thread (Petit Filé)

225°F
76% solids
A drop of syrup between your fingers (note the caution above) transforms into a short thread.
Jellies, glazes

Long Thread (Grand Filé)

230°F
80% solids
A drop of syrup between your fingers transforms into a long thread.
Glazes, syrups, sauces

Soft Ball (Petit Boulé)

239°F
85% solids
Dropping syrup in cold water transforms into a soft ball that flattens between your fingers.
French buttercream, certain jams, fudge, pralines

Firm Ball (Boulé)

248°F
87% solids
Dropping syrup in cold water produces a firm ball that doesn’t flatten between your fingers.
Italian Meringue, buttercream

Hard Ball (Gros Boulé)

266°F
92% solids
Syrup dropped in cold water transforms into a hard ball.
Marshmallows, toffee, divinity

Soft Crack (Petit Cassé)

284°F
95% solids
Syrup dropped in cold water produces a flexible thread that you can bend slightly before it cracks.
Taffy, butterscotch candies

Hard Crack (Grand Cassé)

302°F
99% solids
Dropping the syrup into cold water produces a hard, brittle thread that breaks when bent.
Nougats, brittles, hard candies

Caramel – there are three stages of caramel, all of which are 100% solids. There are two different types of caramel. Dry caramel is made by melting sugar in a dry pan, whereas wet caramel involves dissolving the sugar in water and cooking.

Clear Caramel

320°F
All the water has evaporated, resulting in liquid sugar that is a light golden color.
Nougatine, croquembouche assembly

Light Caramel

338°F
Sugar syrup reaches a golden brown color. At this point, the sugar starts to break down, the caramel flavor begins to develop, and a light smoke may occur.
Floating islands, crème caramel

Burnt Caramel

356°F
Sugar reaches a dark brown color, and you will see a dark, acrid smoke.
Caramel food coloring, topping for crème brulee

Troubleshooting

One of the main problems that cooks encounter is that the mixture crystallizes. Try these tips to prevent this.
Limit your stirring. Combine the sugar and water off the heat and stir just until the sugar is moistened. After that, avoid stirring, if possible, as just the agitation can produce crystallization.
When stirring, use a clean stainless steel spoon each time. Any sugar left on the spoon can encourage crystallization if you use it again. Avoid wood or plastic utensils as they can have foreign particles or fats on the surface.
Brush the sides of the pan with cold water using a pastry brush to remove any sugar crystals. Similar results can be achieved by putting a lid on the boiling mixture, as the steam will wash away the crystals.
Use an “interfering agent.” Adding these ingredients can help prevent crystallization. Examples are glucose syrup, corn syrup, cream of tartar or lemon juice.
If you are making something to which you are adding cream or nuts, warm them first. If not, the large temperature discrepancy can lead to crystallization.

Candy making is not something everyone wants to learn, but homemade candies can undoubtedly impress your guests or your gift recipients. It is not difficult, but it does take the proper equipment and attention to detail.

Happy Candy Making!

Cooking Tips · Techniques

Sabayon or Zagablione – A Creamy Delight by any Name

December 11, 2024December 8, 2024 culinaryjourneysllc

Are you looking for a relatively quick dessert using ingredients that you probably already have? Here’s a great idea—try making a Sabayon. This Cooking Tip explains what it is and how to make it.

Sabayon is a rich and creamy French sauce. In Italy, it is known as Zabaglione, and this version probably predates the French one. Although it is basically the same dessert, the French version is typically made with white wine or champagne, while the Italian version usually uses Marsala wine.

This dish is easily customizable and can be made in sweet and savory versions. In the culinary world, it is considered a technique rather than an actual recipe.

Ingredients

Egg yolks thicken the sauce. The fresher the eggs, the better the result.
Sugar adds sweetness but also helps trap air when combined with the yolks. According to some, it also slows the formation of protein bonds, which allows the eggs to reach a safe temperature without scrambling.
Wine adds flavor. Because wine is a prominent flavor in this dessert, use one you like. For a non-alcoholic version, substitute an equal amount of orange juice (or other citrus juice), sparkling apple cider, or coffee for the wine.
Savory versions will eliminate the sugar and add a pinch of salt. You can consider other ingredients such as stock, pureed red pepper, finely chopped herbs, spices, or olive oil. Use your imagination.
Ratio – The standard ratio is equal parts, by weight, of these ingredients. The amount of liquid can vary depending on how thick you want the sabayon to be.

Procedure

This dish needs to be made over gentle heat. The best way to do this is to whisk the mixture over a bain marie (water bath). You can either use a double boiler or place a heat-proof bowl over a pot of simmering water. The bottom of the bowl should not touch the water. This should be prepared and ready to go before starting the cooking process.
Whisk the egg yolks and sugar in a large bowl. Since the mixture will expand as it is whisked, use a bowl large enough to accommodate this increase in volume. Whisk in the wine. Whisk until the mixture lightens in color, looks foamy and increases a bit in volume.
Most chefs recommend whisking in a figure 8 pattern to increase aeration. America’s Test Kitchen tested different whisking methods of stirring, beating and side-to-side motions. Although they did not specifically test these in making a sabayon, they found that the side-to-side motion was the most efficient in almost all applications.
Place the bowl over simmering water. Whisk continuously until the mixture becomes thick and frothy and the sugar dissolves completely.
Keep whisking until the temperature reaches 150° – 165°F and makes ribbons. To see this, elevate the whisk above the surface of the mixture. As the mixture drops back into the bowl, it will look like a ribbon that stays on top for about 15 seconds. By this time, it should have at least doubled in volume.

Serving
Sabayon is best used immediately after you make it. You can refrigerate it for a couple of days, although it will deflate. Whisk well before serving. Reheating is tricky as it can separate. If you want to reheat, use very gentle heat. A bain marie is recommended.

Sweet sabayon

Serve over fresh fruit.
Serve over bread pudding.
Serve over a slice of cake.
Make a trifle by layering the sabayon with pieces of sponge cake, fruit, chocolate, nuts, or crunchy cookies.
Put fresh berries in an oven-safe dish and spoon sabayon over the top. Put under the broiler (watch carefully) or use a kitchen torch to brown the top.

Savory sabayon

Serve over asparagus or other vegetable.
Serve over scallops or other seafood.

Variations

Dissolve ¼ teaspoon gelatin into the wine. Finish the recipe as normal and then chill until cold and set.
Fold in whipped cream or whipped egg whites (beware that these will be raw) at the end.

Possible pitfalls

You allow the egg yolks to get too hot, resulting in scrambled eggs. To prevent this, watch that the water in the bain marie is only simmering and whisk continuously. If you think it is getting too hot, take the bowl off the heat and continue to whisk. Lower the heat before putting the bowl back over the water.
The mixture breaks. Add a small amount of ice water and whisk to re-emulsify.
Lumps in the mixture can be caused by too much heat and insufficient whisking.

Have you ever made a sabayon or zabaglione? Although it is not difficult and only requires a few commonly available ingredients, you will need a bit of arm power, as the whisking can take more than 10 minutes. Grab a readily available friend or family member and share the whisking. Sharing in the result will be their reward!

Cooking Tips · Techniques

Choosing the Best Cupcake or Muffin Pan

December 4, 2024November 17, 2024 culinaryjourneysllc

What is the least-used baking pan in your kitchen? For some of us, it might be our muffin/cupcake pans. I only use mine a couple of times a year. If you use yours more frequently or are considering buying one, this Cooking Tip about cupcake/muffin pans is for you.

Do you call these pans cupcake pans or muffin pans? Either name is fine. They both mean the same thing. What you bake in them, though, cupcakes or muffins, is slightly different. See this Cooking Tip for an explanation: Is It a Muffin or a Cupcake?

What should you look for in a good muffin pan?

Material—These pans can be made of different materials. The highest-rated ones are made of aluminized steel. They are not only sturdy, but this material heats well and evenly.

Many home cooks tend to look at silicone pans, but these are not highly rated. First, they are flimsy, and unless placed on a sheet pan, it is tough to maneuver them in/out of the oven or to rotate them in the oven. They also do not conduct heat in the same way as aluminized steel. Serious Eats found that baked goods came out pale and underdone in silicone pans. They also did not like using a baking sheet for a couple of reasons. First, you are using an extra pan that will need to be washed. Also, they found that the muffins browned too much on the bottom where the silicone was setting on the metal.

Rim—Chefs prefer that these pans have a wide rim, at least one inch, that allows you to grab them without putting your oven mitt into the batter.

Color—Very dark pans tend to produce overly dark baked goods and can also lead to misshapen muffins. As these pans conduct heat more quickly, the sides of the baked good set faster than the rest of the item. This can lead to more of a conical or spherical shape rather than a nice muffin shape.

The new trend towards gold or bronze pans, though, earns high marks for even baking. Both light and medium-colored tins produce more appealing and even shapes.

Pan Size

Regular or standard muffin pans have 12 cavities in which you place your batter. The cups will vary in size in different brands but are usually about 2” X 1.25”.

There are also 6 cavity ones, but you need to be careful about what you buy. Some will have a similar cup size as a standard 12-cup pan, but they will often have larger cavities than the standard pan. Bakers use these larger ones for cinnamon rolls, popovers or oversized muffins. One nice thing about a smaller-sized pan is that it is easier to put into a toaster oven.

You can also buy mini muffin pans, which usually have 24 cavities. Each cavity is about 1” X 1.25”. You can also purchase mini muffin pans with only 12 cups. I have two of those.

Cavity size—If you have a muffin tin with cavities that are too large, it will lead to squat and unattractive muffins or cupcakes. Cavities that were narrower at the base than the top were more likely to result in the classic muffin shape with a bit of spilling over the top. With mini muffin pans, try to get one with at least an inch between cavities. Less than this and you might end up with fused muffins.

Coating—Many good muffin pans have a nonstick coating. This coating makes it easy to remove the baked item and leads to easier clean-up.

Tips on using a muffin/cupcake pan

Brands—Two brands consistently rose to the top of the ranking: Williams Sonoma Goldtouch nonstick pans and USA nonstick pans. Some also highly rated the OXO version. If price were not an issue, most testers would have preferred Williams Sonoma. However, they are also the most expensive of these pans.

Only fill the cavities about ⅔ (no more than ¾) full.
Wipe off any spills from the surface before baking. It will be much easier to clean than after it has baked on.
If using the mini-muffin size, avoid large add-ins such as fresh fruit. The muffins are not large enough to accommodate this. On the other hand, add-ins that you can chop to a small size, such as chocolate chips, dried fruit, and nuts, are fine. Items that can be swirled in, such as Nutella or jam, are also good options. Since you still want loads of flavor in these small bites, add flavor punches such as citrus zest or amp up the spices.
Choosing a pan with a nonstick coating makes removing from the pan easier. For extra protection, using baking liners can be helpful. Even with the nonstick coating and even if you use baking liners, most pros still apply a nonstick spray. If you have ever wondered about the different types of baking liners, see this Cooking Tip: Cupcake Pan Liners.
Converting recipes
- Many wonder if they can take a recipe meant for a standard-sized pan and use it in a mini muffin-sized pan. Yes, but you do need to take some precautions. The most obvious is that you will use less batter in the mini-sized pan. Most standard-sized pans hold about ¼ cup of batter, whereas mini pans use only 1 to 1½ tablespoons in each cavity. You will need to do a bit of trial and error to get the best result.
- On average, you will get between 32 & 48 mini muffins from a recipe that gives you 12 regular size muffins.
- Bake at the same temperature, but the smaller items will take less time to bake. Be sure to check their progress before the time indicated on the recipe.
If you are only baking a partial batch of muffins or cupcakes, some will tell you to fill the empty cups with water to ensure a better result. Cook’s Illustrated tested this practice and found that it did not matter if you left the cups empty.
In addition to the typical muffin or cupcake, these pans can also be used for single-serve frittatas or quiches, single-serve meatloaves, and stuffed tomatoes or peppers.
Alternatives to a muffin pan – Here are some alternatives if you do not have a muffin pan.
- Place mason jar rings on a baking sheet and put liners in them. Pour the batter in and bake as usual.
- Use foil cupcake liners or double or triple up on paper liners. These will now stand on their own on a baking sheet, but the end shape might not be as pretty as if you had used a muffin pan.
- Parchment – Cut parchment into 5-6 inch squares. Place over the holes in the muffin tin. Press down into the cavity with a small glass. You may also want to use your hands to form the parchment around the glass. If you make them double-layered, they might stand on their own.

If you already own a muffin pan, I hope these tips will help you succeed in making your muffins or cupcakes. If you are in the market for a new one or wish to gift one to someone, remember these recommendations to get the best pan you can.

Happy Baking!