Creating memorable and healthy dining experiences.
Holiday Spice Substitutions – johanna
November 18th, 2008 | Filed under: KITCHEN SCIENCE
I hate it when I am ready to cook something then discover I am missing an ingredient. So glad there are clever people out there who have figured out a few substitutions. Beware of substitutions though. I made the chili powder for my chili once and it turned out really spicy. Some substitutes you cannot even tell a difference but others will alter the taste and texture. It is of course always best to use the real deal.
Allspice: 1 tsp ground allspice = approximately 5 whole berries.
Allspice: 1/4 tsp cinnamon + 1/2 tsp ground cloves + 1/4 tsp nutmeg = 1 teaspoon.
Anise Seed: 3-4 Anise Stars = 1/2 teaspoon.
Apple Pie Spice: 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/8 tsp cardamom = 1 teaspoon.
Arrowroot: 2 Tbsp all-purpose flour = 2 teaspoons.
Baking Powder: 1/4 tsp baking soda + 1/2 tsp cream of tartar = 1 tsp.
Baking Soda: 2 tsp double-acting baking powder + replace acidic liquid ingredient in recipe with non-acidic liquid = 1 teaspoon.
Balsamic Vinegar: Equal amount of sherry or cider vinegar.
Bread Crumbs: 3/4 cup cracker crumbs = 1 cup.
Brown Sugar: 1 tbsp light molasses + enough sugar to fill 1 dry measure cup or 1 cup raw sugar = 1 cup.
Butter: salted- 1 cup or 2 sticks unsalted butter + 1/4 tsp salt OR 1 cup margarine OR 7/8 cup lard OR vegetable shortening.
Buttermilk: Place 1 tbsp white vinegar or lemon juice in a liquid measuring cup. Fill to 1 cup with room temp whole or 2% milk and let stand for 5 minutes OR 1 cup milk + 3/4 tsp cream of tartar OR 1 cup plain yogurt.
Chili Powder: 1 tsp paprika + 2 tsp ground cumin + 1 tsp cayenne pepper + 1 tsp oregano + 2 tsp garlic powder.
Chocolate: Bittersweet or Semi-Sweet (1 oz.) = 1/2 oz. Unsweetened chocolate + 1 Tbsp. granulated sugar.
Cocoa Powder: 3 Tbsp. Dutch-processed = 1 oz. Unsweetened chocolate + 1/8 tsp. baking soda + reduce fat in recipe by 1 tbsp OR 3 tbsp natural cocoa powder + 1/8 tsp. baking soda.
Corn Starch: (as a thickener) Equal amount of Minute Tapioca for cornstarch, use slightly less for flour or Arrowroot.
Cream of Tartar: 1/2 tsp white vinegar or lemon juice = 1/2 teaspoon.
Egg: 1 large egg = 3-1/2 tbsp thawed frozen egg or egg substitute OR 2 egg whites.
Garlic: 1 clove = 1/8 tsp Garlic Powder OR 1/4 tsp dried minced garlic.
Ginger, Fresh: 1 tsp ground ginger + 1/4 tsp white pepper + 1/2 tsp lemon juice OR 1 tbsp minced crystallized ginger with the sugar washed off = 1 tbsp grated.
Gingerroot: 1/8 tsp ground ginger powder OR 1 tbsp rinsed and chopped candied ginger = 1 tbsp minced.
Half & Half: 1 cup for cooking or baking- 1 1/2 tbsp butter or margarine + enough milk to equal 1 cup.
Heavy Cream: (1 cup) for cooking or baking 3/4 cup milk + 1/3 cup butter or margarine.
Herbs, Fresh: (three times the amount of dried) 1 Tbsp = 1 tsp dried herbs OR 1/4 tsp powdered herbs.
Honey: 1 cup for cooking or baking- 1 1/4 cups granulated sugar + 1/4 cup of liquid appropriate for recipe.
Italian Seasoning: 1/2 tsp dried basil + 1/4 tsp dried oregano + 1/4 tsp dried thyme = 1 teaspoon.
Molasses: 1 cup honey OR 1 cup dark corn syrup OR 3/4 cup light or dark brown sugar , dissolved in 1/4 cup liquid = 1 cup.
Juniper Berries: 2 bay leaves + 1 tsp caraway seeds + 1 chopped mint leaf = 6 to 10 crushed.
Mushrooms, fresh: 1 cup sliced and cooked = 1 can (4 oz.) mushrooms, drained.
Mustard, Dry: 1 tbsp prepared mustard = 1 teaspoon.
Mustard, Prepared: 1/2 tsp dry mustard powder + 2 tsp white vinegar =1 tablespoons.
Oil: Canola, Sunflower and Vegetable Oils, Substitute one for one.
Onion, Chopped: Small- 1 tsp onion powder or 1 tbsp minced onion. Medium- 1 tbsp onion powder.
Onion, Minced: 1 small minced = 1/2 tsp onion powder.
Pumpkin Pie Spice: 1/2 tsp cinnamon + 1/4 tsp nutmeg + 1/8 tsp cardamom = 1 teaspoon.
Pumpkin Pie Spice: 1/2 tsp cinnamon + 1/4 tsp ground ginger + 1/8 tsp allspice + 1/8 tsp nutmeg = 1 teaspoon.
Poultry Seasoning: 1/4 tsp ground thyme + 3/4 tsp ground sage = 1 teaspoon.
Sour Cream: 1 cup plain yogurt or 1 tbsp lemon juice and enough evaporated milk to equal 1 cup.
Tomato Juice: 1/2 cup tomato sauce + 1/2 cup water = 1 cup for cooking.
Tomato Sauce: 1/2 cup tomato paste or puree + 1/2 cup water = 1 cup for cooking.
Wine, Red: Nonalcoholic wine, apple cider, beef broth or water.
Wine, White: Nonalcoholic wine, white grape juice, apple juice, chicken broth or water.
Yogurt: 1 cup buttermilk OR 1 tbsp lemon juice and enough milk to equal 1 cup OR 1 cup sour cream.
Source: about.com
Experimenting with Celery and Food Coloring – johanna
October 19th, 2008 | Filed under: KITCHEN SCIENCE
We had to make “orange” play dough for Mason’s homework assignment. While the play dough was cooling, Mason decided he was more interested in making other colors using the food coloring. A lot of green and a few drops of blue made…well, green. In a quest to dye objects, I quickly turned him onto an experiment with celery I remembered reading in my Gadgetology book.
What you need: Celery stalk (that still has leaves), water, a few drops of food dye.
Put the celery stalk in a cup of colored water. Wait a few hours. What do you think will happen?
Cleanup With Green/Homemade Cleaners. – johanna
September 4th, 2008 | Filed under: KITCHEN SCIENCE
When my kids are bored I illicit their help with cleaning the house in addition to their regular chores. They are still young enough not to mind. Even the baby likes to help out. I learned how to make my own cleaning products a couple years ago in a quest to save money. Now I do not have to worry about little hands touching toxic harmful chemicals.
Everything you need to make your own kid friendly cleaners are common house hold products: Lemon Juice, Distilled White Vinegar, Baking Soda, olive oil, baby wipes and rubbing alcohol.
All Purpose Mix: Mix 1 part vinegar and 1 part water in a spray bottle. Good for porcelain, tile and glass. Do not use on natural stone.
Laundry: Add 1/2 cup vinegar in the place of liquid fabric softener.
Scrub: Mix water and baking soda to form a paste. Use on porcelain, fixtures and tile.
CLR: Remove hard water stains with Toothpaste.
Toilet Cleaner: Sprinkle baking soda in the toilet. Add some vinegar and let sit for a few hours then scrub.
Polisher: Use lemon oil on bathroom fixtures, obscure shower glass to doors and stainless steel kitchen sinks to give them a nice polished shine.
Furniture Polish: combine 2 parts lemon juice and 1 part olive oil.
Stain Remover: Use Rubbing Alcohol, salt or 1/4 tsp dish soap in a quart of water.
Window Cleaner: spray windows with a mixture of 1 part vinegar and 1 part water. Clean using old newspapers.
Disinfectant Wipes: pour rubbing alcohol into a box of baby wipes. Just enough to make them moist not soaked.
Hot Chocolate Maker – Todd
August 2nd, 2008 | Filed under: KITCHEN SCIENCE
We received this hot chocolate maker a few months ago as a gift from my sister-in-law. It is the coolest thing. Even my husband was impressed by it. The maker is not just for hot chocolate. You can make any hot drink in it such as Lattes and wassail. The booklet comes with a wide variety of recipes or you can use your favorite brand of hot chocolate. Just remember to follow the directions of liquid to powder ratios on the packet or canister instead of the directions listed for the maker. It only holds 32 ounces, but it heats the liquid up super fast. It is so simple to use. Even my four-year-old is capable of operating it.
Roasting Peppers – johanna
July 16th, 2008 | Filed under: KITCHEN SCIENCE
A few weeks ago, a friend and I got together to start a monthly cooking class. Her theme for the class was “Cooking in Season”. Our menu consisted of “Fruit Skewers”, “Greek Steak Salad with Sun Dried Tomato Vinaigrette“, and “Strawberry Rhubarb Crumb Cake“. One of the ingredients for the Steak Salad was Roasted Red Pepper. We both agreed we disliked the taste and texture of the bottled roasted red peppers; therefore, we omitted it. The salad turned out great, but it was definitely missing the red peppers. Another recipe I absolutely love that calls for roasted peppers, is Mexican Caesar Salad with Cilantro Pepitas Dressing.
Roasting peppers can be done several ways; on the grill, the oven and on a gas stove.
Gas Stove
Wash the peppers. Use cooking tongs to place the pepper on the burner of a gas stove. Roast over medium to high heat, turning until all sides are charred.
Oven
Coat peppers lightly in olive oil. Place under the broiler for five to ten minutes until the skins is blistered
To Peel
Seal the peppers in a plastic baggie, bowl or a pot with a lid. The steam will help loosen the skin. After ten minutes, take the peppers out and carefully peel or scrap off the skin. It is ok if you do not get all the skin off. It will add a little flavor to your dish.
***when roasting hot chili peppers use caution and always wear gloves.
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