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Tips
and Helps for Food Preparation
Frosting Tips
1: Add a pinch of
baking powder to powdered sugar when making frosting.
The frosting will stay creamy and not harden or crack.
2:
Place bowl on a
dampened cloth to keep steady while you mix or whip ingredients.
3:Spread
chocolate
shavings on icing, use white or milk chocolate; they are softer in texture and curl better.
Chocolate
1: In a recipe, you can
substitute 1/3 cup of unsweetened cocoa plus 2 tablespoons of granulated
sugar and 2 tablespoons butter or margarine for 3 ounces of semi-sweet
chocolate.
2: Chocolate Chips semisweet 1 oz
= 1 oz sweet cooking chocolate.
3:
Chocolate Semisweet 1 2/3 oz = 1 oz unsweetened chocolate plus 4 tsp
sugar.
4:Chocolate 1 Oz. Unsweetened Chocolate = 3 Tbsp. Cocoa Powder + 1 Tbsp.
Margarine or Butter.
5:To make the best
and prettiest chocolate shavings, use white or milk chocolate; they are
softer in texture and curl better.
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Desserts
1: Place a piece of
plastic wrap on the surface of cooked pudding, cooked custard, or pie
filling immediately after pouring to prevent a skin from forming.
2:
To help gelatin
hold its shape when taking out of the mold, add a teaspoon of white vinegar to the
recipe.
3:
You can
adjust the position of your gelatin mold on the platter by
slightly wetting the platter before you un-molding Jell-O.
4: Ever wish you had a few more nuts to add to a pie? Substitute coarsely
crushed cornflakes.
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Reducing Fat
Content in Baking
1:
Substituting applesauce for
half of the amount of vegetable oil called for in your baking recipes will
reduce the fat content. Or use all applesauce, which produces a low-calorie,
moist product.
2:
When baking, use fruit purees, applesauce, or plain non-fat
yogurt instead of oil.
3:
Cutting fat with White Lima Beans.
Puree Cooked white lima
beans substitute for ½ of fat. If you are using canned beans, drain well before
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Substitutes and Fillers
Spices
1: 2
teaspoons chopped fresh oregano or 3/4 teaspoon dried oregano
2: Allspice 1 tsp = 1/2
tsp cinnamon and 1/2 tsp ground cloves.
3: Apple pie spice 1 tsp = 1/2 tsp cinnamon 1/4 tsp nutmeg
and 1/8 tsp cardamom.
4: Chives 1 Tbsp. Fresh
Chopped Chives = 1 tsp. Freeze-Dried Chives...
5:
Chives Finely chopped 2 tsp = 2 tsp green onion tops finely chopped.
Celery
1: Save celery leaves. Spread them out on paper towels or a paper plate
and let them dry. Crumble them into soups, salads and stuffing's. They
will add an extra zippy flavor.
2:
Make your own celery salt for a fraction of what you'd
pay at the store. Dry celery leaves thoroughly, crush to a powder or rub
them through a sieve and mix with salt.
3: When you're baking
chicken or turkey, if you put celery stalks lengthwise under your
poultry, it keeps the meat from sticking to the pan, and flavors the
gravy also.
Butter
Substitutes
1: 1 cup butter = 7/8 to 1 cup hydrogenated fat
and 1/2 tsp salt.
2:
1 cup butter = 7/8 cup lard plus 1/2 tsp salt or 1 cup margarine.
3:
1/2 Cup Butter or Margarine = 7 Tbsp. Vegetable Shortening.
4:
To make buttermilk for baking add 1 Tbsp. vinegar or lemon to milk.
5: 1 cup buttermilk to make sour milk = 1 cup plain yogurt or 1
cup whole or skim milk plus 1 tbsp lemon juice .
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Vegetables
Mushrooms
1:Mushrooms freeze well. Wash quickly, dry, and then put them, sliced or
un-sliced, in a plastic bag and freeze. Use them without defrosting.
They will taste like fresh mushrooms in any cooked dish.
2: To slice
mushrooms quickly and uniformly, use an egg slicer.
Potatoes
1:
For fluffier mashed potatoes, add a pinch of baking soda along
with the butter and milk.
2:Potatoes will take food stains off your fingers. Just slice and rub
raw potato on the stains and rinse with water.
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