Friday, October 5, 2012
Is it fall where you are? Are you dreaming only of thick scarves, rust-colored crackly leaves, hayrides and hot apple cider with a cinnamon stick? Are pumpkin dishes on your agenda? Wouldn’t it be great if you knew how to turn those adorable pumpkins at the market into the puree that most baking recipes call for? Well, look no further!
Preheat your oven to 400 degrees. Lightly oil a baking sheet. Halve a sugar pumpkin and scoop out the seeds. Place the pumpkin halves cut side down your baking sheet and roast the pumpkin until it is completely tender inside, about 45 to 50 minutes. Scrape the pumpkin flesh off the skin with a large spoon (metal is great here, because of the sharper edges) and puree in a blender or food processor until smooth. Let cool and use as needed.
1 15-ounce can of pumpkin puree holds about 1 3/4 cups of puree.
Don’t have a sugar pumpkin? Sweet potato, butternut squash and red kuri squash are all great substitutes for pumpkin puree in recipes. Sweet potatoes will roast faster and so will smaller squash, but the method is the same: halve, roast facedown, scrape the flesh off the skin and puree it until smooth.
Sunday, August 29, 2010
[And ditch your measuring cups forever!]
Count me among those who rejoice whenever a recipe is presented in weights. Why? Because nothing is more accurate. A cup of flour, packed different ways, can weigh anything from 4 to 7 ounces! But a 4.5 ounce cup will always be a 4.5 ounce cup. Plus, nothing uses fewer dishes. A one-bowl cake is truly a one-bowl (and one spoon) recipe, messes are minimized and cooking becomes a flow that it is not when you’re rifling around in your drawer-o-kitchen-crap for the bleeping quarter teaspoon measure. A few people have asked me lately how exactly one uses a scale to measure ingredients, and this post is for them:
It all comes down to taring or zeroing out the existing weight of what you’ve got. Place you empty bowl on your scale and “tare” or “zero out” you weight. (On most digital scales, which I think are the easiest for kitchen use, you simply hit the “On/Clear” button again. On a mechanical scale, you can turn a knob back to the zero mark; on a balance scale, you would set the pointer to the center mark, but somehow I doubt you’re using a balance scale in your kitchen, right?) Add your first ingredient, slowly, until the scale reaches the weight you need. Zero it out again. Add the next ingredient. Zero it out again. If the recipe calls for you to whisk, whip, or blow gentle kisses across the surface of your ingredients, go do that too, but when it calls for the next ingredients, re-zero out the weight of the bowl so that you can continue.
You’ll have this method down in no time. You’ll wonder why you hadn’t tried it sooner. And when the rest of the world (coughUSAcough) gets on this weighed ingredients bandwagon, you’ll wonder what you’ll do with all of the extra drawer space you once devoted to a tangle of dash-pinch-teaspoon-cup measuring implements. I’m voting for stashing chocolate.
Tuesday, June 29, 2010
Have you ever used Kosher salt in a recipe and found the end result to be like a salt lick and you couldn’t imagine how on earth a recipe tester could have not noticed how horribly, horribly oversalted the dish would end up? Let me guess: you were using Morton Kosher Salt. Guess what the recipe tester was probably using? Diamond Kosher Salt. And I know what you’re thinking: Now you tell me!
Believe it or not, I only learned about this disparity weeks ago but I had suspected something was wonky for a while. I use Diamond Kosher Salt so I hadn’t run into the issue but I’ve often received comments that people found even a lightly-salted dish way over the top. In short, Morton and Diamond are made differently; Morton salt presses salt granules into large flakes with rollers; Diamond, through a patented process, stacks salt pyramids to form a large crystal — one is dense, the other is like a snowflake. One is intensely salty for its volume, the other has an expected level of saltiness.
Continued after the jump »
Thursday, December 17, 2009
This is the most frequent cry of despair I get from the comment sections of cookie recipes on Smitten Kitchen and the truth is that there are many, many factors that can cause a cookie to spread. But the biggest one? Temperature. Dough that is too warm or soft will spread more than dough that is cooler, so if you’re working in a very warm kitchen, putting your dough in the fridge for 15 minutes or longer before using it will help prevent spread. Butter that is too warm or soft is also a major culprit. When a recipe calls for “softened” or “at room temperature” butter, you’re looking for butter that you can make an impression in by poking it with your finger, but that impression shouldn’t stay. (Source). A baking sheet that is still warm from the last batch will encourage cookies to spread before they even begin to bake.
There are factors beyond temperature too. A greased cookie sheet promotes spreading; one tip is to flour it after you grease it to hinder spread, or to use silicone paper or a Silpat mat instead. Because sugar liquefies as it is heated, a more sugary cookie (with less flour and/or fat in it) is more likely to spread than one with a lower proportion of sugar. When a recipe says to “cream” your butter and sugar together, just beat it long enough to combine the ingredients — about 30 seconds on an electric or stand mixer, says David Lebovitz — so you do not whip too much air into your cookies, causing too much expansion as the air bubbles steam in the oven. (With cakes, there’s no such limit on airiness.) Finally, at higher altitudes, cookies with baking soda in them tend to spread more.
Lastly, it is worth noting that butter, which melts at your body’s temperature and is nearly one-fifth water, spreads more than margarine, and both spread more than shortening. Now, all cookie recipes on Smitten Kitchen are all-butter (because I like butter’s melt-in-your-mouth feel and flavor above all else), so making sure that your butter, dough and baking sheets aren’t too warm is especially key.
Monday, November 9, 2009
I can’t tell you how many times I have burnt fried chicken or overcooked a caramel and not realized that my candy/deep fry thermometer was to blame. If only I had absorbed enough sixth grade science class to remember how ridiculously easy it is to check to see if had been accurate from the get-go! Simply place your candy/deep fry thermometer in a small pot of water and crank up the heat; the temperature should read 212°F (100°C) as it begins to boil. If yours does not, you can either take into account the few degrees it may run hot or cold when you cook, or return it.