How to cook artichokes
My mother is an intuitive cook in the kitchen. She doesn’t need to follow any recipes after having six children. You can see her cooking, and you will be amazed at the seamless timing.
While I prefer to make one dish at once, mom can organize a whole meal for eight–the main course, two or three vegetable sides, a starch and a salad, without getting too overwhelmed.
She is always tasting what she cooks and tweaking the seasonings. She relies on her memory to cook and has a good sense of how flavors work together.
You’ll soon discover that my mom loves to advise if you have the opportunity to meet her.
She will continue to give the same advice if you work with her in the kitchen until you know what she is trying to teach you. Maybe it’s me, or she needs to keep giving the same advice to me because I am a typical girl and my mother cannot tell me anything.
What are some things my mother taught me about cooking and food over the years? Here’s what you need to know:
1. Use salt, sugar, and fat in your cooking. They are essential for flavor, and all foods should be used in moderation.
2. You can taste the food as you cook it. You must taste the food and adjust as necessary to achieve the perfect balance.
3. Balance the acidity and sugar. Because tomatoes are acidic, it is possible to add some sugar to a tomato-based dish. The sauce can be sweetened with a teaspoon of sugar or sauteed carrots or onions. The same goes for salad dressings. To balance the acidity of lemon juice, vinegar or oil-based dressings, you can add some sugar.
4. Salting your food before you cook it will enhance its flavor. Make sure to add plenty of salt to your pasta water. You don’t need to worry about salt if you are using whole, fresh ingredients. Most of the salt in processed foods is added.
5. Cook what is in season. Ask if you are unsure of what is in season. Most people in grocery stores’ produce departments are more than happy and able to assist you.
6. Always check the label on the cans and boxes for any ingredients. These days, they put all kinds of junk in products. Pay attention to labels that say “low fat”, as they often pack these products with carb-based fillers.
7. When buying grapefruit, lemon, lime, orange or grapefruit, make sure to choose the largest one. The juiciest one will be chosen. This is the first thing my mom taught me about food. I can still recall as a child picking the largest oranges out of the bin.
8. After you are done, use a separate cutting board to cut the poultry.
9. Some bacon fat can be used to enhance flavor. These fats can be used in moderation. Use oil with a high smoke point to fry foods, such as grapeseed oil or rice bran oil. Olive oil is great for everyday cooking. No matter what diet you choose, your body still needs fat to function properly. Don’t be afraid to try it.
10. Fresh fish should be eaten the day it is bought. Keep it chilled before cooking. Fresh fish is the best.
11. Don’t stir your meat if you want it to brown. Let the meat rest in the hot skillet until it’s browned on one side. Stir it again or turn it.
12. Use a pressure cooker. These new pressure cookers have many safety features. A pressure cooker will save you a lot of time, especially when cooking dry beans.
13. Varietate your meals every day. For example, if you eat chicken for dinner, try beef, pork, or fish for dinner the next day. You shouldn’t eat the same food every day. Our bodies were designed to eat variety.
The list could go on and on. Mom can talk for hours about fat and how it benefits you. She can also tell you how to make jam, when to cook a steak, and how there are no one-size-fits all diet. Etc. My mother is kind, curious, strong, happy, and healthy. Her example has influenced everything I know about cooking and food. You don’t get more luck than that. Happy Mother’s Day.
They are worth a mention in your evening or afternoon activities. A colourful table with many drink options looks great at night, as well as on Sunday mornings.
How to make easy overnight oats
These drinks can be paired with a charcuterie platter, Mini Salmon Quiches or vegetable samosas.
A Mimosa bar allows guests to enjoy various drinks, some of which they may have never tried before. Having a self-serve option allows guests to relax and drink at their own pace.
Mimosa Bar Essentials
Make sure everything is easily accessible when guests are eating at the table. Also, anticipate what their needs might be. Your guests shouldn’t need to search your home for a napkin, cocktail pick, or other small items. You don’t want your guests to be overwhelmed by too many options.
Here is a list of the things you will need:
- Carafes and jars to hold juices
- Fill a tub or cooler with ice to store wine and cider
- Glassware
- Garnishes can be stored in small bowls
- Measured shot glasses or jiggers are used to measure drinks
- Napkins
- Reusable stir sticks
- Cocktail picks for garnishes
- Wine and bottle openers
- A chalkboard or small sign can be used to list juice and wine combinations
- Flowers
- For glasses, wine tags
- Trashcan
What is the best wine and juice to buy for a Mimosa bar?
There are likely to be at most a few people who drink at your Mimosa bar. How can you ensure you aren’t over-or under-buying? Let’s get to the alcohol math!
A party with 10 people will require you to serve them 3 drinks per person (some may have more than others). If we assume that each Mimosa contains 2 ounces of juice and 3 ounces of wine or cider, then this is what you should buy.
Juice: Half-gallon (64 ounces / 1.9 liters) of juice. You can buy or make smaller versions as long as you make enough juice to fill a full gallon.
To make the Booze: You will need to have 90 ounces (2.7 Liters) of alcohol. This would be, rounded up:
- 4 bottles of wine OR
- 8 can wines OR
- 6 (16-ounce) cans of hard cider
Non-Alcoholic Bubbly If you offer zero-proof options to guests, a bottle of sparkling alcohol-free wine is the same ounce as its boozy counterpart. This allows you to sub 1:1. To balance the drink, you may need to add more juice.
These numbers are based on certain sizes. First, a standard-sized bottle of sparkling wine is approximately 750ml. This is about 25 ounces. A can of wine weighs in at 375ml, which is about 12 1/2 ounces. Although hard cider can be anywhere from these two numbers, I will stick with the 16-ounce can at home.
This will give you an idea of how many bottles to buy. You can adjust the quantities according to your requirements.
Boring Doesn’t Have to Be Booze-Free
Since my guests are looking for non-alcoholic options, I have received more requests to host parties with me lately. So I make sure that there is at least one non-alcoholic option for them.
Make a fun shrub for guests who don’t drink alcohol. For something truly unique, you can try a blackberry shrub soda, a pear-ginger scrub, a cucumber mint shrub soda, or a rosemary tangelo.
Mix Up Your Mimosa Bar Glassware
Expect traditional champagne flutes from your guests at a mimosa bar. You have the option to go traditional or make it more fun, so long as it doesn’t confuse your guests.
You can have one type of glass per drink. Please make sure you separate them so that guests are aware. You could also use small mason jars or stemless wine glasses to create a casual setting.
Invite your guests to dress up their drinks!
Garnishes are fun! If you are hosting a brunch, you can choose fruits and other items that match your serving.
Fruit garnishes:
- Orange slices
- Dry Apple chips
- Lemon water can be used to preserve the freshness of the apple slices.
- Pineapple leaves
- Watermelon wedges in small sizes
Raid your herb garden:
- Mint sprigs
- Rosemary
- Thyme
- For a decorative touch, freeze herbs in ice cubes if you have the time.
Sanding Salts or Sugars:
Rimmed glasses are a great way to add an extra touch to your drink. Place small bowls containing colored/flavored salts or lemon wedges.
I love making my dehydrated citrus fruits with a coffee grinder and then mixing them with kosher salt to make cocktails. There are many sugars and salts available at my local liquor shop.
The Stirrings brand is available nationwide at grocery stores. You can have your guests rub the top of the glass using lemon juice and then add salt or sugar to the bowl. You can also rim the glasses before guests arrive and allow them to dry.
- Tajin gives a spicy kick to a pineapple-mango mimosa.
- A watermelon mimosa with citrus salt is a great pairing.
- A warm cinnamon sugar aroma adds warmth to an apple pomegranate mocha.
Cold Mimosas make happy Mimosas
It is important to keep everything cool for the duration of your party. First, ensure that all bottles are refrigerated the night before. Keep bottles and juices cold during the party.
- Place everything in a large container that can hold ice. You could use a wine tub, cooler or large punch bowl.
- Avoid putting wine in the freezer. It will explode.
- Don’t worry if you forgot to chill your items the previous day! Use salt and ice to chill your bottles quickly!
- Fill your sink with equal amounts of ice and water. Mix in a cup of salt and stir the mixture. Finally, add your bottles. If you don’t have enough space for all your bottles, you may need to do this in batches. It would help if you had your bottles chilled within 10 to 15 minutes.
- You can leave the bottles in your sink if you’re looking to make things easier for yourself. To maintain the temperature throughout your party, add some ice to the water mixture once it has been chilled.
Refill the ice as necessary during the party and check for any overflow. Most tubs have a plug at their bottom that can be used to handle this. To accommodate melting, fill the tub only halfway.
Use a plastic cup to scoop out any water/ice. Broken glass will mean you have to dump the entire tub.
A Mimosa bar is a fun and colorful way to offer drinks to a group. The host can keep the drinks flowing, but the host should remain hands-off during the party. We are looking forward to it!
Galangal is a key ingredient in many Asian cuisines. This includes Thai, Vietnamese, Indian, Chinese, Thai and Indonesian. Tom yum, tom Kha gai and Soto Ayam are two popular uses for the ingredient. These soups are traditional Indonesian chicken soups. Galangal can also be used to make tea by steeping it in water.
Galangal
Origin – Part of the Zingiberaceae family (ginger), which also includes turmeric and ginger
Commonly found: Cambodian and Vietnamese cuisines
Variety: The greater galangal is native to Indonesia, and the lesser galangal is native to Southern China. You can find it in fresh and dehydrated forms.
Galangal vs Ginger
Even though they are part of the same family, galangal root and ginger have significant differences in appearance, taste, and texture. When young, galangal root is usually smoother and paler than ginger. Galangal root has a strong taste but is milder than ginger. Some varieties also have a minty, camphor-like smell and flavor.
Ginger, on the other hand, is spicy and peppery.
Galangal is hardy, fibrous and woody, so cooks often throw it out before they serve.
Galangal has many varieties.
Galangal can be divided into two types: greater or lesser.
The Indonesian greater galangal is used more often in Thai soups and curries. It has a piney, peppery flavor. The lesser galangal is a native of Southern China. It’s used in herbal medicine in India and China.
When younger, the greater galangal has a pale appearance and pink nubs. The color of lesser galangal is deeper with orange undertones.
Whole vs Ground Galangal
Galangal can be purchased in fresh or dehydrated form. Galangal can be dried or dehydrated in various forms, including chips, slices, and powder. Galangal paste may be available in specialty Asian grocery shops.
You can substitute 12 teaspoons of dried galangal in a recipe that calls for fresh galangal. You may have to adjust the ratio depending on what type of ground galangal you have.
Galangal: Where can I buy it?
Fresh galangal can be purchased at specialty Asian grocery shops or Amazon. Kalustyan’s, a New York City spice shop, offers to ship to the USA and Canada.
Keep in mind the age and condition of fresh galangal when buying it. Older roots will feel harder and have a paler color. The older roots have a different taste than the younger ones so that a recipe might call for either one. Frozen galangal is available in some stores, which can be used as a substitute for fresh.
How to store galangal
Fresh galangal can be stored in a plastic bag with a paper towel-lined inside. It can be kept in the fridge for up to 3 weeks. You can also cut the root into small pieces and freeze it in an airtight container or plastic bag for up to two months.
Galangal powder should be kept dry and cool. Ground galangal powder can be kept in an airtight container for six months to one year in your pantry.
Galangal Substitutes
There is not a perfect substitute for galangal. The spice is more spicy than ginger and has a lower citrus content. Most Southeast Asian chefs believe there is no substitute. You can substitute galangal with ginger, but the flavor will be very different.
Galangal powdered, frozen, or dehydrated is the best substitute for fresh.
Powdered galangal should not be used as a substitute for fresh galangal in soups as it can cause a muddy texture. Use the powdered version in baked goods or curries.
Galangal: How to Prepare and Cook
There are several ways to prepare galangal for cooking.
- Slice the root thinly and let it steep in soup liquid. The roots are too hard to eat so that you can discard them.
- Use finely minced galangal in salad dressings or to make a dressing. A finer mince is also edible.
- Use galangal alone or add herbs and spices to make a paste.
How to make Cilantro Lime Rice
I use many of the same ingredients in Asian cuisines, as I do in other cultures. These ingredients provide umami, spice, deep, resonant flavor and allow you to make satisfying, comforting meals that require little effort.
These are my essentials for an Asian pantry.
Chilli Sauces, Oils, and Crisps
You will find many varieties of chilli oils and sauces at Asian grocery stores. Each country or region has its variety. Sriracha is an excellent all-purpose chilli sauce that has a healthy dose of garlic. Lee Kum Kee Chow Chilli oil and chilli crisps from Fly By Jing are also favorites of mine.
Dried Shiitake Mushrooms
They are a staple pantry ingredient and a key ingredient in Chinese cuisine. These can be used in soups, stews, broths, and dumplings.
For rehydration, soak them in warm water for between 20-30 minutes. However, if you have the extra time, you can leave them longer to make them plump. Don’t forget to strain the rehydrating water to get rid of any sediment.
Fermented black beans
Fermented black beans (dou-chi) are a great addition to salad dressings and stir-fries. Fermented black beans, especially for vegans, are a great umami bomb. They deliver a rich, intense flavor that is delicious and satiating. They can be stored in an airtight container in your pantry at home and will last for many months.
Commercial black bean sauce can be substituted if you are unable to find fermented beans. However, it has many more additives.
Gochugaru
Gochugaru, a Korean chile powder, is a mixture of flake and powder. It has a mild heat with a touch of sweetness, smokiness and fruitiness. It’s used in kimchi, as well as soups, stews, and chile oils.
Gochujang Paste
Gochujang, a bright red spicy paste, is both salty and sweet. It is made with chile and glutinous rice, fermented soya, salt, and sugar. It has a thick, sticky texture and is used to flavor rice, soups, and broths.
When diluted with olive oil, yoghurt, Gochujang is a great spice rub for vegetables or as a condiment with roasted veggies, fried eggs, and rice.
Kimchi
Kimchi is a Korean staple made of fermented and salted vegetables, usually napa cabbage or red radish. It’s usually seasoned with ginger, gochugaru and scallion.
This versatile ingredient is great to keep in your refrigerator. I use it in tacos and fried rice. According to an article by Harvard Medical School, kimchi contains lactobacillus, which is good for digestion.
Miso
The essential source for salty, earthy, and funky flavors is miso. Miso is made from soybeans and koji (a mould also used in the making of sake). There are many types of miso. The flavors of miso vary depending on how long they ferment. The darker the miso gets, the more complex the flavor.
You will find two types of miso in regular supermarkets: the white (aka) variety is milder and is suitable for daily use. The red (aka) version is more robust and has a stronger flavor. You can also find miso made from chickpeas and barley, as well as brown rice.
Mirin
Sweet rice wine is an essential ingredient in Japanese cooking. It can be used to make marinades and teriyaki sauce or finish Japanese soups, including miso soup. It is essential for Asian-inspired salad dressings. Mirin is similar in alcohol content to sake, but it has a higher sugar level and less alcohol. Mirin is sometimes called “sweetened sake”.
Rice Vinegar
It is used in Asian salad dressings as a key ingredient. It is slightly less acidic than white wine vinegar, and has a mild, delicate taste with a slight sweetness. Seasoned rice vinegar is a low-sugar, salt- and sugar-free condiment that can make salad dressings or sushi rice.
Sesame Oil
Sesame oil can make almost any dish taste better. It imparts an umami-rich flavor that makes every dish even more delicious. Untoasted sesame oils are made from unprocessed seeds. They can be used for cooking, but toasted sesame oils has a stronger flavor and is more commonly used when cooking and serving.
Sesame Seeds
Sesame seeds bring an earthy, nutty flavor to dishes. While white seeds are more delicate in flavor, black sesame seed have a stronger smell that works well with desserts. You can choose to toast or not toast the seeds.
Shaoxing rice wine
Shaoxing rice wine ferments from glutinous rice. It does contain some wheat. Shaoxing rice wine is a great way to enhance sauces and marinades with a rich, aromatic flavor. You can substitute dry sherry for it or omit it.
Soy Sauce, Tamari and Liquid Aminos.
I can use liquid aminos, liquid aminos, and soy sauce interchangeably. All three of my liquid aminos, including coconut aminos, are gluten-free. They make great options for people with wheat intolerance. Traditional soy sauce is made with wheat, and it’s slightly more salty and darker in color.
You can learn the basics of braise and make the slow-cooked dish you desire with just a few techniques.
What is Braising?
Harold McGee’s “On Food and Cooking ” explains that the traditional French word “braise” refers to “a closed pan sitting on top or covered with charcoal.” Braising is a more common term nowadays. It involves pan-searing meat (a dry-heat cook) and then simmering the meat in a liquid at a gentle, low heat. The result is a meat that is both tender and flavorful due to the aromatic liquid.
Roasting is different from braising in that the meats are cooked in liquid. The meat is often browned on the stovetop before being placed in the oven. You can also cook it on the stovetop over low heat. The Maillard reaction caramelizes sugars in meat or vegetables through searing, which adds rich flavor.
Which type of meat or vegetable is best for braising?
Braising takes several hours because it is done at low heat. This is a great method for cheaper meats that have a lot more connective tissue. The longer time allows collagen to dissolve into gelatin, which helps pull apart the meat fibers.
We recommend beef short ribs (thick cut), beef chuck roast (thick-cut), pork shoulder, chicken legs or thighs, lamb shank, lamb shoulder and turkey legs. Veal shanks are also recommended (Osso Bucco).
A braise can be used with most vegetables; I love onions, artichokes and green beans. Braised vegetables are tender and sweet but not mushy. Even though vegetables take less time than meats to prepare, larger vegetables such as cauliflower can still take over an hour.
What is the best temperature for breezing?
Braising is both dry and wet heat, so there are several temperatures to be aware of.
The meat is first browned on all sides in a pan over medium heat. The meat is then removed from the pan, and any aromatics are sautéed in the remaining fat. The meat is then added to the liquid and simmered on low heat, either in the oven or stove. Braises in the oven can range from 250°F to 325°F.
How can I make my braise more flavorful?
There are several ways to add flavor to the dish.
- Dry brine meat: When cooking with meat, ensure that you season it on all sides before pan-searing. To soak up the seasoning, you can apply a dry brine to the meat a few hours to a full day ahead.
- Add aromatics Traditional aromatics add sweetness and earthiness. You can also experiment with bell peppers and fennel or chilli peppers.
- Add spices to the braising liquid: Red chilli flakes, black peppercorns and bay leaves are good options for adding heat and earthiness. To simmer the braising liquid, I might add dried herbs like bay leaves, oregano and fresh herbs like basil or parsley.
- Select your favorite braising liquor: There are many choices for braising liquids, including white wine, red wine and meat or vegetable stock. Coca-cola has been used as a braising liquid. A sweeter braising liquid will caramelize and reduce in volume. Combining different options is possible, like red wine and beef broth.
What special equipment do I need?
A braiser or heavy-bottomed saucepan is the only piece of equipment that you will need. Dutch ovens are great, but you can also use a large, heavy-bottomed pot made of stainless steel. You should ensure that the pot you use for baking is oven-safe
How to braise meat and vegetables (Step-by-Step Instructions).
- Grill the meat (optional). Heat a braiser on medium heat. Add a tablespoon of oil. Allow the pan to heat up, add the meat or vegetables to the pan and cook until golden brown. The initial sear on each side should take no less than 5 minutes. To ensure that the meat or vegetable is properly caramelized, you can adjust the heat as necessary. Set the vegetable or meat off the heat and place in a bowl.
- Use aromatics for cooking: If the bottom of the pan gets too hot, turn off the heat and wipe it with a damp cloth. Keep the fat in your pan to retain the brown bits and delicious frond. Add your aromatics (onion, celery, garlic, etc.) Add any dried, tough herbs or spices (bay leaves and cinnamon sticks). Turn heat to medium until aromatics become translucent and soft, approximately 8-10 minutes.
- Add pastes: Add any paste such as tomato, anchovy, or Calabrian chilli. Mix well and let cook on medium heat for 3-4 minutes.
- Add wine (optional). Increase heat to medium-high, then add your wine. Bring to a boil and let the wine simmer for several minutes until it reduces.
- Add your braising fluid and herbs. Pour in any other braising liquors or herbs that you would like to cook the meat in. Season the meat with salt and pepper.
- Put the vegetable or meat back in: Put the pan-seared vegetable or meat back into the pan, and gently place in the liquid. You want enough liquid to submerge meats fully. You can either submerge the vegetable halfway or completely. You can submerge halfway to create a reduced sauce on the bottom. Then roast or crisp the vegetables.
- Let simmer. Let the vegetable or meat simmer on low heat covered for 30 to 60 minutes depending on the cut. The stovetop or oven can be used to simmer the meat. Once done, the meat should be soft and easy to pierce with a knife. Vegetables should be easily cut with a knife.
- You can either leave the meat as it is or removes some fat using a spoon. It is often easier to remove fat from the liquid once it has chilled in the refrigerator. You can prepare the braise the day before and let it chill in the refrigerator before removing the fat.
- Add more sauce: If you want to thicken the sauce, take out the meat or vegetables and cook it down until it reaches desired consistency. Sometimes I blend the liquid until it becomes a thick, velvety sauce.
This guide will cover how to thicken soups or stews.
What makes a soup or stew thick and creamy?
Reminisce about the creamiest soups that you have ever tried. Cream of mushroom. Broccoli cheddar soup. Gumbo. These dishes were thickened with what ingredients? Some recipes include thickeners such as cream or flour. Some soups can be modified by using other techniques like pureeing and mashing.
You will need to choose the right thickener depending on your use case.
Six Ways to Thicken Soups and Stews
1. Puree the vegetables.
Pureeing the vegetables is the best way to thicken soup. The creamiest soups are made with starchy vegetables. You can use potatoes, corn, parsnips and sweet potatoes. For a more chunky texture, blend half of the vegetables with the liquid.
2. Mash beans, lentils and rice are all good options.
A great way to give your soup more body is to mash beans, lentils or rice. Cannellini beans and red lentils, as well as yellow lentils and white rice, add great flavor to your soup. You can also mashing half of the cooked beans/lentils/beans to thicken the soup.
You can also blend half of the soup or all for a smoother texture.
When making bread, remove the crusts and add cubes of the soup’s soft interior. For a uniform texture, you can puree the soup.
3. You can also add some dairy.
Your dish will have a velvety texture thanks to dairy products. While soups thickened with milk won’t have the same weight as pureed vegetables, they will be rich and creamy. Dairy also helps to balance a spicy dish. The bright contrast of yogurt and buttermilk is provided by buttermilk and yogurt.
When dairy is added incorrectly, it can curdle liquids. Avoid this risk by using cream or crème fraiche, which have higher fat content. Low-fat products like milk can curdle when heated. So add them to the soup as soon as it is warm, but not boiling.
Tempering can also reduce curdling. Start by adding a small amount to the dairy. Continue whisking the soup until it reaches the desired temperature. Next, add the milk mixture to the soup and whisk it at low heat.
Some recipes may call for flour or cornstarch to be used with milk or yogurt. These stabilizers lower the risk of curdling.
Add cream to soup. Slowly stir the cream into the soup over medium or low heat. The cream should not curdle if it is heated at a lower temperature, but it is possible to temper it to ensure safety. Coconut milk is a great dairy-free option, but high temperatures can cause it to curdle.
You can add yogurt or buttermilk to a soup, such as gazpacho. Buttermilk and yogurt can be added to the soup. Alternately, temper the milk and then heat the soup on low heat.
4. Add an egg.
It is possible to thicken liquids by adding eggs. This is common with avgolemono which is a creamy lemon soup. Mix eggs with the hot liquid. Once the egg mixture is at the right temperature, temper it by adding small amounts to the soup. Slowly stir the egg mixture into the soup. Do not boil it or it will curdle.
5. Mix in some flour or starch.
Starches and flours both help thicken sauces. They will clump if they are added directly to your soup. Instead, mix a small amount soup with the starch or flour to dissolve it, and then add the mixture to the soup.
This mixture is also called a “slurry”. Let the soup boil for about a minute after adding the slurry. The mixture may thin again if it is boiled for too long.
A roux is another way to thicken soup, as in making gumbo. A roux, a paste made from flour and fat, is a cooked paste. Similar methods are used in a beurre manie. This involves mixing butter and flour until it forms a paste. Once the paste has been incorporated, it is whisked into a soup. To thicken the soup properly, you will need to boil it. To prevent clumping, a roux should be added to a cold liquid.
6. Add some silken tofu.
Silken tofu, which is dairy-free, has a neutral flavor. Blend the silken soup base with the silken tofu until smooth.
Equipment Recommendations
You will need to mix, mash, or purée ingredients for many thickeners. A whisk is useful for smooth mixing starches and flours in soup. You can also use a potato masher to mash starchy vegetables like beans and lentils.
The right equipment for blending depends on what consistency you are looking for. An immersion blender, for example, is very useful to blend soup on the stove. However, it can be difficult to achieve a smooth soup.
A countertop blender will give you the smoothest texture. Blending hot foods in a countertop blender is dangerous. Before adding the liquid to the blender, cool it down. Then, take off the feeder cap and place a towel on top of the hole. Otherwise, hot liquids can explode. While blending, keep your hand on the towel. Continue to blend at low speed until the mixture becomes smooth.
Once you learn the “rules of gluten-free baking,” you will be able to recreate all your favorite recipes with confidence without gluten.
What can you expect from gluten-free baking?
Understanding the differences between gluten-free and conventional recipes will allow you to achieve the texture and taste you desire.
Let’s start with gluten.
Gluten is a protein that is elastic and found in wheat, barley and rye. It can be used in recipes to provide structure and a satisfying texture because gluten’s elasticity allows doughs and batters to trap air from leavening agents like yeast, baking powder or baking soda, which is how they can rise.
Gluten-free baked goods without this protein can be dense, grainy, or crumbly. But they don’t need to be! Finding a flour substitute is the first step to gluten-free goodness.
All-purpose wheat flour is the most popular flour for baking. It has a unique composition that can’t be replicated with one gluten-free flour. To replicate this recipe, you will need multiple flours and binding or a pre-mixed, store-bought mix.
These blends won’t be the same as wheat flour, however good they may taste. Even though you use a 1:1 blend to make a seamless swap for traditional flour, there are still some differences between traditional and gluten-free recipes.
Gluten-free flours absorb more liquid.
Gluten-free recipes may have a different mix of ingredients. Gluten-free flours are often made with fine starches that absorb more liquid than regular flour.
Gluten-free recipes tend to require more liquid, which results in looser batters. To add volume and lighten the texture, they may require more leavening, such as baking powder. To provide structure and a better crumb, eggs can be used in larger quantities.
Overmixing is possible for gluten-free batters.
You’ll find traditional baking recipes that warn you not to overmix the batter. Over-mixing can cause gluten to form and result in unpleasant toughness.
Gluten-free recipes are easy because there is no gluten to be concerned about. Gluten-free baked goods have a longer mix that allows for more structure and a better rise.
Gluten-free batters must be allowed to rest.
After mixing, let your batter rest for a while. This is something you might not think of when baking traditional. Even the most well-researched combinations of gluten-free flours and alternative grains can result in a grainy texture. Rest your batter for 30 minutes to allow the flour time to soften and hydrate.
For gluten-free baked goods, such as cookies and pancakes that take a shorter time to bake, resting is crucial.
There is no need to knead.
Baking bread and other traditional baked goods require kneading to create gluten. Surprisingly, gluten-free recipes do not contain any gluten. They don’t require any kneading since they don’t contain gluten (surprise!
Noting that kneaded bread dough is smooth and elastic, gluten-free bread dough will be more sticky.
Bake time for gluten-free batters should be longer.
Gluten-free batters are more liquidy than traditional ones, so they take longer to bake. You may get a mushy, gummy texture if you take them out of the oven too quickly.
Follow the instructions on the gluten-free recipe and not the cues that you would normally use for traditional baking.
Essential Gluten-Free Baking Ingredients
All-purpose wheat flour is the staple of a traditional baker’s arsenal. We need several gluten-free ingredients to replace this grain. Some are high in protein, others high in starch, and some act as a binder.
You can now find ready-to-use mixes of ingredients intended to be an all-purpose substitute for all-purpose flour. Among the most common ingredients are rice flour, tapioca starch and potato starch.
However, each company has a different selection, so the results may vary. To achieve a similar result, ensure you use the same brand of all-purpose gluten-free flour when following a recipe.
You may want to make specialty cakes, bran muffins, or even dinner rolls. If all-purpose flour is not enough, stock up on gluten-free flours such as oat flour, nut flours and bean flours. To adjust the structure of what you bake, you will also need binders such as xanthan gum and psyllium husk.
You must read all labels on any baking products you use to follow a gluten-free diet. Sometimes wheat can sneak into ingredients that are otherwise gluten-free due to manufacturing processes. Cross-contamination can sometimes lead to wheat in products. We need to know this on the package labels.
What I Wish I Had Known Before I Started Baking Gluten Free
Over my 15+ years of gluten-free living, I have learned a few tricks that allow me to enjoy delicious and consistent gluten-free baked goods every time.
Follow the recipe.
Gluten-free baking is not the same as traditional baking. While you might feel tempted to make your recipe, remember that gluten-free baking is not the same as traditional baking. Instead, stick with gluten-free recipes and follow their instructions until you are comfortable.
For best results, use the brand of flour that is specified in the recipe. The back of the package or the brand’s website is a good place to start if you have purchased a gluten-free blend. These recipes were created with that brand in mind and have been proven to be successful.
Do not “dip and sweep.”
This is the best way to measure all-purpose wheat flour. However, it won’t work with gluten-free flour. Gluten-free flours can be finer than wheat flour, so it’s possible to get inconsistent results when you scoop them.
The best way to measure volume is by weight. A kitchen scale will do the trick. If the recipe only gives the quantity in cups, you can spoon the flour into a measuring cup and then flatten it with a flat edge.
The better, the less flour.
My favorite gluten-free baking recipes are the ones that don’t solely rely on flour but also have major ingredients. You can think of banana bread, cornbread and peanut butter cookies, as well as oat muffins and carrot cake. All of these have structure, flavor and texture, thanks to the other ingredients. This is in contrast to a French baguette, which may contain flour, water and yeast, and salt.
Recipes with other activities are great for building confidence if you’re just starting your career.
The freezer is your friend.
Although homemade gluten-free baked goods can often be more delicious than those you can buy at the grocery store, it is still a lot of work to get the oven on every occasion. When I bake something, I always make sure to freeze some for future pleasure. All kinds of bread, including bread, cakes, muffins and quick bread, as well as pizza crusts, brownies, waffles, and cupcakes, freeze well.
Gluten-free baked goods don’t keep as well as conventional products, so it’s a good idea to freeze anything you don’t use in a few days.
Troubleshooting Texture
If you are ready to make your favorite recipes gluten-free, treat the first attempt as an experiment. You can then tweak and improve. These tips can help you overcome any textural problem.
- Gummy or Mushy: Reduce the temperature and cook for a longer time
- Crumbly – Increase the binder like xanthan gum and psyllium husk
- Thin or gritty: Allow the batter to rest for 30 minutes before baking
- Dense Increase the leavener, such as baking powder
- Dry: Add more liquid
Recipes for Gluten-Free Baking
Many recipes can fool even the most ardent gluten-free-loving bakers. Don’t worry if your recipe isn’t as fluffy, flaky or chewy as you remembered. A gluten-free baked good can still taste delicious, even though it may look and feel different.
Each salt has its own unique shapes and sizes. You may wonder if these differences are really important in baking. What makes kosher salt so popular? Continue reading to learn more!
Salt is crucial for baked goods
Baking is a complex process that requires salt. Salt enhances the taste of bread by enhancing the texture and strength of the dough.
What is Kosher Salt?
Kosher salt, a salt with a coarse texture that doesn’t contain iodine, is a form of salt. Kosher salt is the original name. It comes from the Jewish practice of salting meats to remove any blood. These coarse crystals were perfect for the kashering process. However, kosher salt manufacturing practices may or not be regulated by any religious standards.
Because it does not contain any metallic additives, kosher salt is considered to be purer than table salt.
Kosher Salt’s Advantages
Kosher salt is a good choice for cooking because it has a larger salt flake and is coarser than table salt. Cooks will find it easier to see how much salt has been added to a dish due to the uneven texture of kosher salt.
Table salt, on the other hand is coarsely ground and compacted making it difficult to gauge the seasoning accurately.
What do Bakers Think About Kosher Salt
To find out if kosher salt has any potential benefits, I looked through several cookbooks. Michelle Lopez of Weeknight Baking : Recipes to Fit your Schedule writes that kosher salt is preferred for its larger crystals which are difficult to confuse (like I did once when I was trying to remember a recipe).
Stella Parks writes in BraveTart : Iconic American Desserts that “I have a small kitchen and a smaller pantry so I don’t have enough space for all kinds of salt.” A dish of kosher sea salt is something I love to use when I cook. I also reach for it when baking. Similar reasons were found in different articles and cookbooks. Many bakers emphasized the ease of using the same salt to cook and bake; others mentioned that they dislike the taste of table salt.
Is there any scientific advantage to using Kosher Salt in Baking
There are many benefits to using kosher sea salt in cooking. But what about baking? Stella Parks writes BraveTart. Iconic American Desserts. Stella explains the effects of anticaking salts on baking. “Most brands contain yellow prussiate (aka sodium ferrocyanide) as an anticaking ingredient, which can cause problems in candy production by interfering in crystallization. Diamond Crystal Kosher Salt is the only salt that doesn’t contain these additives.
Due to the geometry of these salts a cup table salt will be significantly more salty than kosher salt. To reduce the risk of oversalting foods, you may want to use a lighter and less salty salt, especially when measuring volume.
These are just a few of the many scientific benefits that kosher salt has in baking. Table salt dissolves faster, according to some bakers. While many believe that table salt can have an unpleasant taste, Cook’s Illustrated testers found no difference in the taste after it was dissolved.
Do I use Kosher Salt for Baking?
My research shows that there are no significant scientific benefits to using kosher salt instead of table salt for most baking purposes.
However, there are many other benefits to using kosher salt.
It isn’t easy to store and buy many salts. Kosher salt is more suitable for cooking and baking. It can also be visually distinguished from sugar to avoid any confusion. You can bake with one type of salt and stick to it.
What about finishing salts?
Flaky sea salt is another valuable salt that’s worth mentioning. Flaky salts can be used to top baked goods like bread and chocolate chip cookies. These crunchy, large crystals can add texture and flavor to your dishes.
How can I substitute Kosher Salt for table salt in baking?
These rules will allow you to substitute table salts for kosher salt:
1 Tablespoon of table salt equals 1 1/2 Tbsps Morton Kosher Sal OR 2 Tbsps Diamond Crystal Kosher Salz
How To Caramelize Onions
This may not be the most beautiful dessert in the galaxy. However, what it lacks in appearance, it makes up for with sticky, gooey, pulls apart deliciousness.
Caramel Apple Monkey bread
Many recipes for monkey bread calls for biscuit dough as the base. While I don’t have any issues with biscuit dough, my thoughts are that monkey bread should always be yeasted.
Particularly soft balls of dough wrapped in lots of cinnamon sugar.
An enriched yeast dough is one that has been enriched with butter and milk. You can let it rise on the counter for about an hour before shaping it and baking it. Or, you can put it in the refrigerator for a slow overnight rise.
I prefer to let the dough rise slowly in the fridge. It gives the dough a deeper flavor and makes it super easy to work with. Sometimes you want your monkey bread right away!
The cinnamon-spiced apple layers between the dough pieces and the apple cider caramel sauce drizzled over it are what really elevate this monkey bread.
This bread is a golden tear and share bread that’s loaded with tender spiced apples and lots of gooey caramel. This bread tastes best the day it is made, so invite your friends to share it with you!
Caramel Apple Monkey bread
PREP TIME: 2 hours 30 minutes
COOK TIME – 35 minutes
TOTAL TIME: 3 hrs 5 minutes
SERVINGS – 12-15 servings
Ingredients
- To make the dough:
- 1 1/4 cups (237mL) whole milk, warm (not hot).
- 2 teaspoons instant or active yeast
- 1/2 cup (50g) sugar divided
- 4 cups (560 grams) all-purpose flour
- 1/2 teaspoon kosher salt
- 3 tablespoons (42g) butter unsalted, melted
- For the apples:
- 1 tablespoon (14g) unsalted butter
- One medium sweet-tart, peeled and diced apple (about 1 1/2 cups; I used Honeycrisp).
- 1/4 teaspoon ground cinnamon
- Salt kosher salt:
- To make the caramel sauce:
- 1 cup (200g) sugar
- 1/2 cup plus 2 tablespoons (118mL) apple cider, divided
- 2 tablespoons (28g), unsalted butter
- 1/2 teaspoon salt
- 2 tablespoons heavy cream
- To assemble:
- 1/2 cup (56g) unsalted butter
- 1 cup (200g) sugar
- 1 1/2 teaspoons ground cinnamon
Method
- Get the dough:
- In a measuring cup, whisk the warm milk with 2 tablespoons sugar and the yeast. It should be placed on the side until it becomes foamy.
- Use a stand mixer with the dough hook to mix the flour, remaining sugar, and salt. Add 3 tablespoons of butter. Mix in the yeast-milk mixture. Mix the yeast-milk mixture at low speed until it forms a shaggy dough. Next, turn the mixer to medium-low and continue to knead for ten minutes (or set a timer). The dough should be able to form a ball when it is done.
- Let the dough rise for at least an hour or overnight.
- Make a ball of the dough with your hands. Please place it in a greased bowl. Wrap the dough well in plastic wrap. Cover the dough with plastic wrap and let it rise for an hour on the counter until it doubles in size. You can also place the dough in the refrigerator to rise overnight. If you refrigerate overnight, the dough may not double in size but should look puffy and rise.
- If you have chilled the dough overnight, make the apples right before the dough rises.
- In a large skillet, melt the butter. Mix in the chopped apples, cinnamon, and salt. Allow the apples to cook on medium heat for five minutes or until they are tender. Set aside to cool. You can make the apples up to one day in advance and keep them refrigerated.
- Make the caramel sauce.
- Combine the 1/2 cup of apple cider and the sugar in a large saucepan. Stir over low heat until sugar dissolves. After the sugar has dissolved, stop stirring and increase the heat to medium-low to bring the mixture to boil.
- Keep boiling the mixture without stirring. Continue to boil the sugar until it turns a deep caramel color (320F to330F). Stir in the butter and 2 tablespoons cider. Whisk until smooth. You can cool the caramel sauce and keep it in the refrigerator for several days. Before assembling, heat the mixture briefly in the microwave or on the stovetop until it becomes a “drizzle”.
- Assemble the monkey-bread:
- Make sure to grease a bundt cake pan and place it aside. For assembly, melt the butter. Mix the sugar and cinnamon in a separate bowl.
- You can tear off small pieces of dough that are walnut- or golf-ball-sized and form them into balls with your hands. They don’t need to be uniform. Each dough ball should be dipped in butter and rolled in cinnamon sugar. Place in the bundt, allowing the butter to harden.
- Spread all the apples on the dough. Then, drizzle a third of the caramel sauce over it. Continue rolling out the rest of the dough and placing it in the pan. Add another third of the caramel sauce to the top. Save the remaining caramel sauce for later use.
- Let the monkey bread rise for between 30 and 60 minutes.
- Wrap the monkey bread in plastic wrap. The dough at room temperature will rise in 30 minutes. Dough from the refrigerator will take between 30 and 60 minutes. Let the monkey bread rise for about 30 minutes or until it looks slightly puffy and pillowy.
- Preheat the oven to 350°F
- Make monkey bread
- Cover the bundt pan with a towel and place it on a sheet pan to catch any butter drips. Bake for 30-35 minutes. Bake for 30 to 35 minutes. The top should be slightly higher than the pan.
- Cool and ready to serve:
- The monkey bread should cool on the wire rack for 15 minutes in the bundt-pan. To unmold the monkey bread onto the plate, place a plate on top of the pan.
- Serve with remaining caramel sauce. Take care; the bread may still be hot.
What are Lion House Rolls?
These rolls are made from an enriched dough, which means that in addition to flour and water, the dough is also enriched with fat, egg, and dairy.
Simple Cauliflower Rice Recipe
We use dry milk powder for these rolls. This is what we found in nearly all of the Lion House roll recipes. The dough is brushed with milk powder (or powdered milk) and then brushed with butter.
The addition of fats such as butter or eggs to the dough helps prevent gluten formation. This works well for pizza and sourdough, but we prefer soft, fluffy rolls.
What if I don’t have milk powder?
Although milk powder is a common ingredient for Lion House rolls, you can substitute both the water and the milk powder with 1 1/2 cups whole milk. It worked well in my test batch.
How do you know if your yeast is alive or dead?
It is so disappointing when you bake a recipe and find that your rolls don’t rise or your yeast has gone bad.
Inadvertently killing yeast can happen to new bakers when they add it to too hot milk or water. The liquid should be between 80degF and 100degF. You should be able to use a thermometer if you don’t have one. Keep the liquid at room temperature, but cool enough that your fingers can comfortably rest in it before adding yeast.
You should see yeast dissolve in the liquid mixture. A few dried granules are fine. The yeast should foam up and then float on top of the milk mixture after about five minutes. If the yeast looks dry and has not frightened, it’s probably dead.
How to Make Lion House Rolls in No Time
Bake Lion House rolls as soon as possible. These are best after they have been out of the oven for around 20 minutes.
To get ahead of the rest, you can make the dough the night before and freeze it.
- These roles require a slow rise. The dough can be made the night prior and kept in the fridge for a slow initial rise. This will make the butter in the dough firmer and will make it super smooth and easy to roll out. You can also use a room temperature rise if you have a short time, but the chilled dough is easier to work with. Bake them the next day and then serve.
- For frozen lion house rolls, please Go through the shaping stage and freeze them on a sheet pan. After they are completely frozen, could you place them in a freezer bag? They should last for at least one month in the freezer.
- Bake from frozen rolls: Spread the rolls out on a baking tray according to the recipe. Cover with plastic and let the rolls cool in a warm area (in an oven with only the light on) until they double in size. This could take several hours, depending on the temperature outside. Bake the bread according to the instructions.
How to double this recipe
Make more rolls than the recipe calls for. However, this would be very difficult for even a large-capacity mixer at home, so I don’t recommend it.
Lion House Rolls
PREP TIME60 minutes
COOK TIME20 minutes
TOTAL TIME 80 minutes
SERVINGS12 rolls
This dough is best made in the evening. Then, it should rest overnight in the fridge. You can substitute the water and powder with 1/2 cup of whole milk if you don’t have milk powder.
Ingredients
- 1 1/2 cups lukewarm.
- 1/2 cup (50g), dry milk powder
- 3 tablespoons granulated sugar, divided
- 1 teaspoon (8g) active yeast
- 1/4 cup unsalted butter, melted and cooled
- 1 large egg
- 5 cups (610g) all-purpose flour
- 1 1/2 teaspoons kosher Salt
- To complete the rolls:
- 1/4 cup unsalted butter, melted, cool, and then divided
- Flaky Salt to sprinkle (optional).
Method
- Get ready to prepare your bowl.
- Lightly oil a large bowl. Once the dough is ready, you will be adding your dough.
- The yeast is blooming:
- Combine the milk powder, water, yeast, one tablespoon sugar, and the bowl of a stand mixer. Use a spatula to mix the mixture briefly. Allow it to foam for about five minutes.
- Get the dough:
- When the yeast is foamy, add 2 tablespoons of sugar, 1/4 cup butter, egg, flour, and Salt.
- Use the dough hook to attach the mixer to the bowl. Mix on medium-low speed until dough forms. Then, turn up the mixer to medium speed and continue kneading for 6 minutes.
- Make a well in the bowl. Knead the dough a few times on the counter before you form a ball.
- First rise:
- Cover the dough ball with the oil and then cover it with plastic. The dough should be placed in a bowl and allowed to rise for at least one hour.
- Make sure to roll the dough.
- Roll out the dough in a long, oblong shape about two hours before baking. It should measure approximately 40×10 inches and be about 1/8 inch thick.
- Butter the dough, roll it, and then divide it:
- Spread 1/3 of the melted butter on the dough. Leave a 1-inch border at the end closest to you.
- The buttered dough should be rolled from the longest side, just like a long cinnamon roll. Cut the log in half by pinching the seam. Each log should measure approximately 20 inches.
- Divide each log into six equal parts.
- Second rise
- Place the buns seam-side down on a sheet pan, four to a row. To prevent the dough from sticking to the pan, dust the tops with flour and then cover the buns with plastic. Allow the rolls to rise in a warm place until they are doubled, approximately 1 hour. If you wish to freeze the rolls, you can do so after you have divided them but before the second rise.
- Bake the Rolls
- Turn the oven on to 350°F. Bake the risen rolls for 20 minutes in the middle of the oven. Turn the pan halfway through to ensure even browning.
- Let cool the rolls and then butter them.
- Take the rolls out of the oven and let them cool on a rack. Brush the warm rolls with the remaining butter. Salt can be added if desired. Allow cooling to room temperature before serving.