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	<title>tips from the smitten kitchen &#187; Make Your Own</title>
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	<link>http://smittenkitchen.com/tips</link>
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		<title>make your own cr&#232;me fra&#238;che</title>
		<link>http://smittenkitchen.com/tips/make-your-own-creme-fraiche/</link>
		<comments>http://smittenkitchen.com/tips/make-your-own-creme-fraiche/#comments</comments>
		<pubDate>Sun, 04 Apr 2010 16:49:55 +0000</pubDate>
		<dc:creator>deb</dc:creator>
				<category><![CDATA[Make Your Own]]></category>

		<guid isPermaLink="false">http://smittenkitchen.com/tips/?p=97</guid>
		<description><![CDATA[Cr&#232;me fra&#238;che, the ultra-rich, slightly tangy and impossibly dreamy cream I like to stir into pastas and soups and drizzle over baked fruit desserts is not carried in every grocery store, and even where it is, it&#8217;s not exactly the most budget-minded ingredient. Here&#8217;s how you can make your own at home: Mix one cup [...]]]></description>
			<content:encoded><![CDATA[<p>Cr&#232;me fra&#238;che, the ultra-rich, slightly tangy and impossibly dreamy cream I like to stir into pastas and soups and drizzle over baked fruit desserts is not carried in every grocery store, and even where it is, it&#8217;s not exactly the most budget-minded ingredient. Here&#8217;s how you can make your own at home: Mix one cup of room temperature heavy or whipping cream with two tablespoons of butter milk in a glass jar and cover. Let it stand at room temperature for 8 to 24 hours, or until it thickens. Stir well and refrigerate for up to two weeks. </p>
]]></content:encoded>
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		<slash:comments>19</slash:comments>
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		<item>
		<title>how to make an overly obsessive spice rack</title>
		<link>http://smittenkitchen.com/tips/how-to-make-an-overly-obsessive-spice-rack/</link>
		<comments>http://smittenkitchen.com/tips/how-to-make-an-overly-obsessive-spice-rack/#comments</comments>
		<pubDate>Sun, 07 Feb 2010 12:52:58 +0000</pubDate>
		<dc:creator>deb</dc:creator>
				<category><![CDATA[Make Your Own]]></category>
		<category><![CDATA[Storing]]></category>

		<guid isPermaLink="false">http://smittenkitchen.com/tips/?p=85</guid>
		<description><![CDATA[
Five years ago, I moved into an apartment with a skylight over the kitchen and built-in spice shelves along a wall and decided to overhaul my mess of spice bottles and bags to make them fitting for such a pretty display. I looked for containers that would be uniform, have a wide mouth (to easily [...]]]></description>
			<content:encoded><![CDATA[<p><a href="http://smittenkitchen.com/tips/how-to-make-an-overly-obsessive-spice-rack/" title="new, improved"><img src="http://farm5.static.flickr.com/4006/4335454466_a9cd4465ca.jpg" width="500" height="332" alt="new, improved" /></a></p>
<p>Five years ago, I moved into an apartment with a skylight over the kitchen and <a href="http://www.flickr.com/photos/smitten/2927618849/">built-in spice shelves along a wall</a> and decided to overhaul my mess of spice bottles and bags to make them fitting for such a pretty display. I looked for containers that would be uniform, have a wide mouth (to easily dip measuring spoons or fingers for a &#8220;pinch&#8221; in), were opaque (so that the sunlight wouldn&#8217;t damage the spices over time) and wouldn&#8217;t cost a fortune to buy in the quantity I needed.</p>
<p><span id="more-85"></span></p>
<p><a href="http://www.flickr.com/photos/smitten/4334710103/" title="old tins"><img src="http://farm5.static.flickr.com/4029/4334710103_6bfa67ba90.jpg" width="500" height="332" alt="old tins" /></a></p>
<p>I ended up with <a href="http://www.mcmaster.com/#4332t53/=5pfng1">4 ounce tins</a> and affixed them with <a href="http://www.amazon.com/gp/product/B00006B8FZ?ie=UTF8&#038;tag=smitten-20&#038;linkCode=as2&#038;camp=1789&#038;creative=390957&#038;creativeASIN=B00006B8FZ">Avery 5160 Mailing Labels</a> that I&#8217;d printed from a Microsoft Word document and all was right and pretty in my orderly, well-spiced world. Until it wasn&#8217;t. Four and a half years later, there were <b>problems</b>. Paper labels were peeling at corners, many were smudged but that was the least of the problems&#8230; after five years of catching kitchen grease and bits of powders in their rims, a few were <i>grimed shut</i> leading to many expletives when I needed ginger, stat for a recipe and the bleeping lid wouldn&#8217;t come off. Some tins had rusted slightly over repeated washings without wiping them dry.</p>
<p>I was not pleased, as I&#8217;d hoped those tins would be a once-in-a-lifetime investment, and begrudgingly began seeking out a new solution. Many months later, I found one in <a href="http://www.amazon.com/gp/product/B000UZPFZ0?ie=UTF8&#038;tag=smitten-20&#038;linkCode=as2&#038;camp=1789&#038;creative=390957&#038;creativeASIN=B000UZPFZ0">these wee bottles</a>.</p>
<p><a href="http://www.flickr.com/photos/smitten/4334713567/" title="new spice bottles"><img src="http://farm5.static.flickr.com/4011/4334713567_1e62b08505_m.jpg" width="240" height="159" alt="new spice bottles" /></a><a href="http://www.flickr.com/photos/smitten/4334712879/" title="my little apothecary"><img src="http://farm3.static.flickr.com/2711/4334712879_7c9e1d26d1_m.jpg" width="240" height="160" alt="my little apothecary" /></a><a href="http://www.flickr.com/photos/smitten/4335457772/" title="spice bottles, from the top"><img src="http://farm3.static.flickr.com/2786/4335457772_bbeba1ae49_m.jpg" width="240" height="159" alt="spice bottles, from the top" /></a><a href="http://www.flickr.com/photos/smitten/4334714077/" title="new spice bottles, bubbled labels"><img src="http://farm5.static.flickr.com/4064/4334714077_e3cb3eccb4_m.jpg" width="240" height="159" alt="new spice bottles, bubbled labels" /></a></p>
<p><strong>Pros:</strong> Yes, they&#8217;re very pretty. They&#8217;re also 4.5 ounces each (which means that they will hold the contents of most spice bottles), have a wide mouth and although the pictures don&#8217;t make this clear, they are <i>completely airtight</i> (the tins were not). There is a silicon rim along the inside of the lid that snaps shut when completely closed, so wonderfully tight that I&#8217;d recommend you open a full bottle of powder over the sink, just in case the vacuum created makes a mess. Because they&#8217;re glass, they&#8217;ll never warp or rust and will always wash up shiny, which will please me immensely. They&#8217;re made by a company named Libbey Vibe, and sold through <a href="http://www.amazon.com/gp/product/B000UZPFZ0?ie=UTF8&#038;tag=smitten-20&#038;linkCode=as2&#038;camp=1789&#038;creative=390957&#038;creativeASIN=B000UZPFZ0">Amazon</a> and Target (and Crate and Barrel, but they charge more). I&#8217;ve affixed them with <a href="http://www.amazon.com/gp/product/B001HAZU16?ie=UTF8&#038;tag=smitten-20&#038;linkCode=as2&#038;camp=1789&#038;creative=390957&#038;creativeASIN=B001HAZU16">Avery 18695 Clear Return Address Labels</a> (font: Bell Gothic, Size 16) that are remarkably smudge proof, easy to remove (with no residual grime) and re-affix should they land crooked, which all of mine did. For extra &#8220;smudge protection&#8221; you could cover them with a second blank clear label. </p>
<p><strong>A Tangentially Related Pro:</strong> These jars also <a href="http://www.wasserstrom.com/restaurant-supplies-equipment/foodservice_Libbey+Vibe?gclid=CJLU8cCg4J8CFWEO5Qod8HbMHQ">come in different sizes</a>, all the way up to 82 ounces if you&#8217;re looking to pretty up your whole pantry, not just your spices.</p>
<p><strong>Cons:</strong> I&#8217;m having a hard time getting the labels around the curve of the bottle exactly flat, there are bubbles. The difference between now and five years ago? It barely bothers me. A bigger issue is that clear jars don&#8217;t protect the spices from sunlight, which I will either decide to live with, keep them in the cabinet, or put them out on shelves with a kind of makeshift curtain draped over them. Finally, they&#8217;re a little less space efficient as I wouldn&#8217;t advise stacking them more than two high (I&#8217;d stack the tins in threes, sometimes fours) as it gets too wobbly. </p>
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		<slash:comments>96</slash:comments>
		</item>
		<item>
		<title>make your own brown sugar</title>
		<link>http://smittenkitchen.com/tips/make-your-own-brown-sugar/</link>
		<comments>http://smittenkitchen.com/tips/make-your-own-brown-sugar/#comments</comments>
		<pubDate>Mon, 24 Aug 2009 14:44:50 +0000</pubDate>
		<dc:creator>deb</dc:creator>
				<category><![CDATA[Make Your Own]]></category>
		<category><![CDATA[Substitutions]]></category>

		<guid isPermaLink="false">http://smittenkitchen.com/tips/?p=58</guid>
		<description><![CDATA[There are few baked goods and/or frostings not improved by the addition of brown sugar but if your kitchen is anything like mine &#8212; that is, woefully understocked most of the time &#8212; you&#8217;ve probably needed it before and not had it. Fortunately, you can make your own with a combination of molasses and regular [...]]]></description>
			<content:encoded><![CDATA[<p>There are few baked goods and/or <a href="http://smittenkitchen.com/2009/08/peach-cupcakes-with-brown-sugar-frosting/">frostings</a> not improved by the addition of brown sugar but if your kitchen is anything like mine &#8212; that is, woefully understocked most of the time &#8212; you&#8217;ve probably needed it before and not had it. Fortunately, you can make your own with a combination of molasses and regular sugar. To make one cup of <b>light brown sugar</b>, combine 1 cup granulated sugar with 1 1/2 tablespoons molasses; to make one cup of <b>dark brown sugar</b>, combine 1 cup granulated sugar with 1/4 cup molasses; the food processor works great for this, if you have one. Now bring on those <a href="http://smittenkitchen.com/2008/12/brown-butter-brown-sugar-shorties/">brown sugar shorties</a>!</p>
]]></content:encoded>
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		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>make your own cake flour</title>
		<link>http://smittenkitchen.com/tips/make-your-own-cake-flour/</link>
		<comments>http://smittenkitchen.com/tips/make-your-own-cake-flour/#comments</comments>
		<pubDate>Mon, 24 Aug 2009 01:33:25 +0000</pubDate>
		<dc:creator>deb</dc:creator>
				<category><![CDATA[Make Your Own]]></category>
		<category><![CDATA[Substitutions]]></category>

		<guid isPermaLink="false">http://smittenkitchen.com/tips/?p=56</guid>
		<description><![CDATA[Does your grocery store have the nerve to inconsistently stock cake flour? Does it drive you crazy to see recipe after recipe that calls for it, and wonder what else you can use? Good news: Cake flour is really easy to make at home.  Add two tablespoons of corn starch to each cup of [...]]]></description>
			<content:encoded><![CDATA[<p>Does your grocery store have the nerve to inconsistently stock cake flour? Does it drive you crazy to see recipe after recipe that calls for it, and wonder what else you can use? Good news: Cake flour is really easy to make at home.  Add two tablespoons of corn starch to each cup of regular flour and sift this mixture together twice. Measure your cups of flour from this mixture.</p>
]]></content:encoded>
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		<slash:comments>18</slash:comments>
		</item>
		<item>
		<title>make your own bread flour</title>
		<link>http://smittenkitchen.com/tips/how-to-make-your-own-bread-flour/</link>
		<comments>http://smittenkitchen.com/tips/how-to-make-your-own-bread-flour/#comments</comments>
		<pubDate>Fri, 21 Aug 2009 03:24:21 +0000</pubDate>
		<dc:creator>deb</dc:creator>
				<category><![CDATA[Make Your Own]]></category>
		<category><![CDATA[Substitutions]]></category>

		<guid isPermaLink="false">http://smittenkitchen.com/tips/?p=51</guid>
		<description><![CDATA[The biggest different between all-purpose and bread flour is the amount of gluten: bread flour has more of it. But it may seem annoying to have to keep a giant bag of bread flour around if you&#8217;re only an occasional bread-baker. Enter a product known as a &#8220;gluten additive&#8221; or gluten flour, something you can [...]]]></description>
			<content:encoded><![CDATA[<p>The biggest different between all-purpose and bread flour is the amount of gluten: bread flour has more of it. But it may seem annoying to have to keep a giant bag of bread flour around if you&#8217;re only an occasional bread-baker. Enter a product known as a &#8220;<a href="http://www.amazon.com/gp/product/B000EDK5LM?ie=UTF8&amp;tag=smitten-20&amp;linkCode=as2&amp;camp=1789&amp;creative=390957&amp;creativeASIN=B000EDK5LM">gluten additive</a>&#8221; or gluten flour, something you can usually add one tablespoon of to each cup of all-purpose flour to turn it into bread flour. Think of all the cabinet space you&#8217;ll save!</p>
]]></content:encoded>
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		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>how to make whipped cream</title>
		<link>http://smittenkitchen.com/tips/how-to-make-whipped-cream/</link>
		<comments>http://smittenkitchen.com/tips/how-to-make-whipped-cream/#comments</comments>
		<pubDate>Fri, 21 Aug 2009 03:13:28 +0000</pubDate>
		<dc:creator>deb</dc:creator>
				<category><![CDATA[Make Your Own]]></category>
		<category><![CDATA[Technique]]></category>

		<guid isPermaLink="false">http://smittenkitchen.com/tips/?p=46</guid>
		<description><![CDATA[Homemade whipped cream leaves the canned, and god forbid, bucket stuff in the dust (being actually whipped and cream), and takes less than five minutes to make. The trick: a cold bowl, clean beaters, and a ratio of about 1 cup of heavy or whipping cream to 1 tablespoon of powdered sugar, beaten until it [...]]]></description>
			<content:encoded><![CDATA[<p>Homemade whipped cream leaves the canned, and god forbid, bucket stuff in the dust (being actually <i>whipped</i> and <i>cream</i>), and takes less than five minutes to make. The trick: a cold bowl, clean beaters, and a ratio of about 1 cup of heavy or whipping cream to 1 tablespoon of powdered sugar, beaten until it holds soft peaks. Start low, so you don&#8217;t splash yourself when it is still liquid. Add a splash of flavoring (vanilla, almond or a liqueur) at the end for extra awesomeness. </p>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>how to make your own breadcrumbs</title>
		<link>http://smittenkitchen.com/tips/make-your-own-breadcrumbs/</link>
		<comments>http://smittenkitchen.com/tips/make-your-own-breadcrumbs/#comments</comments>
		<pubDate>Thu, 20 Aug 2009 16:11:06 +0000</pubDate>
		<dc:creator>deb</dc:creator>
				<category><![CDATA[Make Your Own]]></category>

		<guid isPermaLink="false">http://smittenkitchen.com/tips/?p=20</guid>
		<description><![CDATA[May I implore you, nay, beg you to forgo store-bought breadcrumbs and make your own? It is too simple not to. Take any bread at all &#8212; I mean your favorite kind, rolls the pizza place sent you with your salad, the crusts off your kid&#8217;s sandwich &#8212; leave it out overnight and pulse it [...]]]></description>
			<content:encoded><![CDATA[<p>May I implore you, nay, <em>beg </em>you to forgo store-bought breadcrumbs and make your own? It is too simple not to. Take any bread at all &#8212; I mean your favorite kind, rolls the pizza place sent you with your salad, the crusts off your kid&#8217;s sandwich &#8212; leave it out overnight and pulse it in the food processor the next morning: instant breadcrumbs that will put that sawdust in a can to shame! In a rush? Fresh bread grinds up well, too, whether or not you toast it first. Planning ahead? Make a lot and keep it in the freezer. Breadcrumbs, at the ready!</p>
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		<slash:comments>4</slash:comments>
		</item>
		<item>
		<title>make your own self-rising flour</title>
		<link>http://smittenkitchen.com/tips/make-your-own-self-rising-flour/</link>
		<comments>http://smittenkitchen.com/tips/make-your-own-self-rising-flour/#comments</comments>
		<pubDate>Thu, 20 Aug 2009 15:20:14 +0000</pubDate>
		<dc:creator>deb</dc:creator>
				<category><![CDATA[Make Your Own]]></category>
		<category><![CDATA[Substitutions]]></category>

		<guid isPermaLink="false">http://smittenkitchen.com/tips/?p=12</guid>
		<description><![CDATA[Who besides me is crazy enough to keep self-rising flour in the pantry? Honestly, there&#8217;s no need to since you can make your own at home. For each cup of flour, add 1 1/2 teaspoons baking powder and a 1/2 teaspoon salt; mix extra and store it in an airtight container for months. Now go [...]]]></description>
			<content:encoded><![CDATA[<p>Who besides me is crazy enough to keep self-rising flour in the pantry? Honestly, there&#8217;s no need to since you can make your own at home. For each cup of flour, add 1 1/2 teaspoons baking powder and a 1/2 teaspoon salt; mix extra and store it in an airtight container for months. Now go forth and bake some <a href="http://smittenkitchen.com/2007/09/layered-lemon-love/">1-2-3-4 cake</a>!</p>
]]></content:encoded>
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		<slash:comments>5</slash:comments>
		</item>
		<item>
		<title>make your own buttermilk</title>
		<link>http://smittenkitchen.com/tips/make-your-own-buttermilk/</link>
		<comments>http://smittenkitchen.com/tips/make-your-own-buttermilk/#comments</comments>
		<pubDate>Thu, 20 Aug 2009 14:57:19 +0000</pubDate>
		<dc:creator>deb</dc:creator>
				<category><![CDATA[Make Your Own]]></category>
		<category><![CDATA[Substitutions]]></category>

		<guid isPermaLink="false">http://smittenkitchen.com/tips/?p=7</guid>
		<description><![CDATA[Out of buttermilk and just itching to make some biscuits or lemon cake? Make your own by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit until it curdles, about 10 minutes.
]]></description>
			<content:encoded><![CDATA[<p>Out of buttermilk and just itching to make some <a href="http://smittenkitchen.com/2007/05/my-bacon-is-always-crisp">biscuits</a> or <a href="http://smittenkitchen.com/2006/10/lemony-persnick/">lemon cake</a>? Make your own by mixing 1 tablespoon of vinegar or lemon juice with 1 cup of milk and letting it sit until it curdles, about 10 minutes.</p>
]]></content:encoded>
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		<slash:comments>17</slash:comments>
		</item>
		<item>
		<title>make your own baking powder</title>
		<link>http://smittenkitchen.com/tips/make-your-own-baking-powder/</link>
		<comments>http://smittenkitchen.com/tips/make-your-own-baking-powder/#comments</comments>
		<pubDate>Thu, 20 Aug 2009 14:33:28 +0000</pubDate>
		<dc:creator>deb</dc:creator>
				<category><![CDATA[Make Your Own]]></category>
		<category><![CDATA[Substitutions]]></category>

		<guid isPermaLink="false">http://smittenkitchen.com/tips/?p=3</guid>
		<description><![CDATA[To make your own baking powder – some say with fewer metallic undertones than the commercial stuff – mix one part baking soda to one part cornstarch and two parts cream of tartar. 
For example: 1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar + 1/4 teaspoon cornstarch = 1 teaspoon homemade baking powder. [...]]]></description>
			<content:encoded><![CDATA[<p>To make your own baking powder – some say with fewer metallic undertones than the commercial stuff – mix one part baking soda to one part cornstarch and two parts cream of tartar. </p>
<p>For example: <strong>1/4 teaspoon baking soda + 1/2 teaspoon cream of tartar + 1/4 teaspoon cornstarch = 1 teaspoon homemade baking powder.</strong> </p>
<p>[Updated 9/2/10 with this equation for clarity] </p>
]]></content:encoded>
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		<slash:comments>12</slash:comments>
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