Clarifying Honey

– johanna | June 20th, 2009

Filed under: KITCHEN SCIENCE

I went to make some whole wheat banana scones one day but discovered the honey was crystallized. My brother mentioned how to clarify honey once.

Heat the bottle in a pan of simmering water until the honey begins to separate.

Pour the honey through a sieve to separate.

Technorati Tags: clarify honey, cooking tips

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The Many Uses of Flour

– johanna | May 29th, 2009

Filed under: KITCHEN SCIENCE, THE GARDEN

When the economy started it’s downward spiral the commodity most talked about was rice and flour. I started to write down all the many uses of flour. When used in baking it binds the ingredients together and supports the batter to prevent nuts and berries from sinking to the bottom of the pan. When used in cooking, it thickens sauces, creams and pie fillings.

The types of flour available seems practically endless: barley, buckwheat, chickpea, corn, oats, potato, rice, rye, soy, wheat, cake, self rising, bread and all-purpose. The choice of flour used will ultimately affect the finished product. Here is a short lesson on the science of flour. Flour contains protein. When the protein comes in contact with water and heat it produces gluten. Gluten is what gives elasticity and strength to baked goods. Different types of flour contain different amounts of protein. Therefore varying  from what is called for in a recipe will alter the outcome of the baked good.

Cake Flour: The most common variance I can think of is using regular all-purpose flour in the place of cake flour. Cake flour has a protein base of 6-8%.  It is used to produce a delicate tender crumb. Using all-purpose flour to make biscuits or cake will produce a dense texture rather than a light and airy one. Make your own by adding 2 tablespoons cornstarch to 3/4 cups sifted all-purpose flour. To substitute cake flour for all-purpose use 1 cup plus 2 tablespoons cake flour for every cup of all-purpose flour.

Bread Flour: Bread flour has a protein base of 12-14% and is used to make yeast breads.

All-Purpose: All-Purpose Flour has a protein base of 10-12% and is used to make traditional sweets like cakes, cookies, quick breads, and pastries.

Pastry Flour: Pastry flour is similar to cake flour, with an 8-10% protein base. To make two cups of pastry flour, combine 1 1/3 cups all-purpose flour with 2/3 cup cake flour.

Self-Rising Flour: Self-Rising Flour has a low protein base with salt and leavening already added. Combine 1 cup all-purpose, 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt.

Bleached Flour: Bleached flour has less protein than unbleached. Bleached is best for delicate baked goods such as yeast bread, pastries, pie crusts, cookies, quick breads, pancakes and popovers.

Whole Wheat Flour: Whole wheat is made from the whole kernel and is higher in dietary fiber than white flours. Whole wheat does not produce as much gluten, so it is often mixed with all-purpose or bread flour to give a better rise. The protein base depends on the type of wheat used. Hard red wheat has a higher protein level than hard white wheat. Hard white wheat when ground is much like all-purpose flour and can be used in much the same way. Red wheat berries can be cooked and added to soups, casseroles or lasagna, eaten like oatmeal or ground and made into bread.

Other Types of Flour: barley, buckwheat, chickpea, corn, oats, potato, rice, rye, soy and flaxseed are sometimes combined with all-purpose or wheat to give added flavor and nutrients. These flours can be used in pasta, yeast bread and some quick breads.

The Use of Flour:

Proper measuring of flour is extremely important. Too much flour will result in a tough and heavy baked good. When measuring flour always fluff the flour then spoon the flour into a measuring cup and level off with a knife. Do not pack it down or scoop the cup into the flour.

Sifting flour removes lumps and aerates it so that when combined with the liquid the batter mixes easily. If a recipe calls for 1 cup sifted flour this means you sift the flour before measuring. If the recipe calls for 1 cup flour, sifted this means you sift the flour after measuring.

Store flour in a cool dry place for up to six months. To prevent insects you can store flour in the refrigerator or freezer, bring to room temperature before using.

Technorati Tags: bread, how to store flour, RECIPES, RECIPES - Breakfast, types of flour

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Magic Magnets Science

– johanna | January 28th, 2009

Filed under: KITCHEN SCIENCE

One day while I was at Target, I picked up some Cars, the movie, magnets from the dollar bin. Mason and Everett went nuts over them allowing me to get dinner finished and on the table.

To play Magnets :
- Collect different types and sizes of magnets.
- How many places in the kitchen will the magnets stick.
- Discuss how magnets work- Magnets are attracted to magnetic properties such as iron or steel.

(Use caution with little kids. As they can pose a choking hazard and a more serious threat if swallowed)

Technorati Tags: activites for kids, experimenting with magnets, fun family, KITCHEN SCIENCE

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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

Technorati Tags: allspice, baking substitutions, butter, buttermilk, fun family food, ingredient substitutions, spices, Substitutions for chili powder, substitutions for herbs

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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?

Technorati Tags: activities for kids, gadgetology, kids art projects, kids learn about color, science experiment, the color wheel

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Cleanup With Green/Homemade Cleaners.

– johanna | September 4th, 2008

Filed under: KITCHEN SCIENCE, THE BUDGET PANTRY

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.

Technorati Tags: allergy free cleaning supplies, going green, green cleaning products, kid safe, safe cleaning products

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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.

Back to Basics CM300BR Cocoa-Latte Chrome 32-Ounce Hot-Drink Maker
$19.99

Technorati Tags: back to basics, coffee, hot chocolate, hot drink maker, hot drinks, latte, wassail

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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.

Technorati Tags: how to roast peppers, roasted red pepper

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