All-Purpose Flour
Baking Soda
Fluffy Biscuits
Brown Sugar
Buttermilk
Candy
Fried Chicken
Crispy Baked Chicken
Deep Frying
Eggs
Gravy
Herbs
Tips also provided by:
Jean Carpel "Your Miracle Brain"
Nick Sundberg
Heloise

Basting
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All-Purpose Flour has a medium protein content that makes it suitable for most baking uses. Store all-purpose flour in an airtight container for up to 1 year.
Baking Soda, also known as bicarbonate of soda or sodium bicarbonate,  supplies the carbon dioxide gas that leavens batters and doughs. It is often used when acidic ingredients such as buttermilk, yogurt, or citrus juices are present.
BROWN SUGAR is granulated sugar that is combined with molasses in varying quantities to yield golden, light, or dark brown sugar, with crystals varying from coarse to finely granulated. Store sugar indefinitely in an airtight container.

*Keep brown sugar in an airtight container, in the original plastic bag. I keep mine in the food pantry, but it can be kept in the refrigerator. Either way will keep it soft.

*When you measure brown sugar, you should always pack it into a dry measuring cup and then level it off. When you plop it out, it should retain the shape of the cup.

*In a pinch, you can substitute 1 cup of granulated sugar with 1 tablespoon of molasses.

*If you already have a chunk of hard brown sugar that you want to soften, you can place the sugar and a couple of slices of apple in a container with a tight-fitting lid. Leave it until the sugar has softered.
Basting is a good method to keep meat from drying during the cooking process. It can also promote even browning of roast turkey. When using pan drippings, always use the fat only. This usually rises to the top.  The watery part of the pan juices actually washes away the fat and can cause drying of the food.

Fluffy Biscuits  The secret's in the mix!   Biscuits from scratch require some special, yet easy, techniques, but they are well worth the effort. For really light and fluffy biscuits, you need to mix them just right. I will demonstrate by making buttermilk-cornmeal biscuits.

It's very important to whisk the dry ingredients together once they're all in the bowl. This way everything gets evenly dispersed: the baking powder, salt, flour, etc.  The same goes for the wet ingredients. Mix those together in a separate bowl.  Once the dry ingredients are ready, form a "well" in the center. This creates a space in which to receive the wet stuff. You can use a small bowl, a large ladle, or your hand to do this.   Now, pour the wet ingredients into the well.

The mixing in these first two steps is crucial. Use a fork, and start by gently pulling some of the dry ingredients into the wet ingredients, working your way around the bowl. At this stage you barely want to mix the batter at all.

Now, gently knead the dough with your hands. The point is NOT to overwork this dough. You're not trying to develop glutens as with a bread or pasta dough. You simply want this biscuit dough to form a lump that barely holds itself together.

So, here it is, and it's pretty fragile. This biscuit dough has hardly been kneaded together.

Roll out the dough, and cut out shapes. I usually use a ring mold. Notice the strata-like marbling through the dough. This is what you want to see. To create this texture, you need to mix the biscuit dough only until it has come together, and no further. These layers make biscuits rise up light and fluffy.

There you have it! Nice biscuits that don't weigh you down. A biscuit can be made out of almost anything, but they get a little more complicated as you experiment. There are many types as well, but no matter what kind you choose, it's always important not to overwork the dough. I can't eat gumbo without these buttermilk-cornmeal biscuits. Enjoy!
Fried Chicken When frying chicken, remember that dark meat (legs and thighs) takes longer to cook than white meat (breast and wings). This is due to the difference in the amount of connective tissue in the different cuts. Frying the two types separately can insure properly cooked chicken.
Crispy Baked Chicken To assure crispy, well-browned skin when baking chicken, always roast the bird on a rack. This allows the hot air in the oven to evenly circulate around the chicken. Another tip is to start the baking process in a hot (450) oven for the first 10 minutes and then reduce the temperature (325) for the rest of the cooking. This seals in the juices and makes for a moist chicken.
Deep Frying Tip To avoid greasy fried foods, make sure your oil is at the correct temperature before adding the food. Thebest way to check this is with an instant read thermometer. Make sure you use the type that reads up to the500-degree range. The thermometers used to check steaks and roasts usually only go to 220. In a pinch,you can dip the tip of a wooden chopstick into pre-heated oil. When the oil begins to bubble around the tip it is usually close to 360 degrees.
Buttermilk Substitute An acceptable substitute for buttermilk can be made in a pinch using regular milk and vinegar. Simply mix together 1 Tablespoon of vinegar (or lemon juice) and 1 cup of milk (non-fat, whole, or 2%). Allow the mixture to rest at room temperature for 10-15 minutes before using.
Candy Place your candy thermometer in a pan of boiling water to check for accuracy; the thermometer should read 212 F.  Always read at eye level. Use a heavy-bottomed saucepan to prevent burning candy. Store candies layered between sheets of was paper in tins or containers with tightly fitting lids. Read the recipe before you start and have all ingredieents on hand when you begin.

Egg Tips  Fill a deep bowl or pan with enough cold tap water to cover an egg. Place the egg in the water.
If the egg lies on its side on the bottom, the air cell within is small and it's very fresh. If the egg stands up and bobs on the bottom, the air cell is larger and it isn't quite as fresh. If the egg floats on the surface, it it should be discarded. A very fresh egg out of the shell will have an overall thick white which doesn't spread
much and the yolk will stand up. Grade AA eggs are the highest grade available. They cost more than other grades, but may be a good choice because of their high quality and longer shelf life.

Store eggs in the refrigerator small end down in their original carton. Eggs which are a week or so old are easier to peel than very fresh eggs when cooked in
the shell.

  Eggs are sold in a range of standard sizes, the most common being jumbo, extra large, large, and medium. Large eggs are used in most recipes. Chicken eggs are most commonly used; in some areas, duck, goose, and quail eggs are also available. Shell color-brown or white-is purely superficial; there is no difference in quality. Refrigerate in the carton for up to 5 weeks.

To separate an egg: Crack the egg and hold the shell halves over a bowl. Transfer the yolk back and forth between the halves, letting the white drop into the bowl.
Do not cut the yolk (whites containing any yolk will not beat properly). Transfer the yolk to another bowl. 
Honey Substituting honey in baking recipes can add a richer flavor than granulated sugar. Simply replace 7 ounces of honey for 1 cup of sugar. Try using half honey and half sugar in bread recipes.

Gravy A simple step can help you prepare a pot roast with richer gravy. Melt 2 Tablespoons of butter in a saucepan. Whisk in 4 tablespoons of flour and cook for 5 minutes, stirring frequently. Set aside. After your roast has finished 3/4 of the cooking time, carefully drain off all but 1 cup of the liquid into the saucepan. Cook for 5 minutes, stirring often. Pour the mixture over the roast, cover and complete the cooking.
Gravy A simple step can help you prepare a pot roast with richer gravy. Melt 2 Tablespoons of butter in a saucepan. Whisk in 4 tablespoons of flour and cook for 5 minutes, stirring frequently. Set aside. After your roast has finished 3/4 of the cooking time, carefully drain off all but 1 cup of the liquid into the saucepan. Cook for 5 minutes, stirring often. Pour the mixture over the roast, cover and complete the cooking.
These are some common herbs, spices, and seasonings used in cooking, with a short description and some typical uses of each.

Allspice:  This very versatile spice is the dried berry of the allspice (a.k.a. pimento) tree. It gets its name "allspice" because its flavor resembles a blend of the spices cinnamon, nutmeg, and cloves.
Uses: Pickles, meats, fish, gravy, soups and stews, cookies, spice cakes, eggnog, pumpkin and squash.

Anise is a member of the carrot family. Its seed has a flavor very similar to licorice.
Uses: Breads and baked goods, cakes, cookies, and pork.

Basil is an herb which belongs to the mint family. The leaves are used either fresh or dried.
Uses: Meats, fish and seafood, eggs, spaghetti sauces, and salads.

Bay leaves, also known as sweet laurel, come from an evergreen tree which is native to the Mediterranean. The leaves are usually dried and are used whole, crumbled, or ground.
Uses: Seasoning for meats, fish, potatoes, sauces, stews, and pickles.

Caraway The caraway plant, which is a member of the carrot family, is cultivated for its seeds "caraway seeds". This is a commonly used spice which has a flavor resembling that of anise and also dill.
Uses: Often used in breads, rye bread, sauerkraut, and cheeses.

Cardamom, native to tropical Asia, is a spice related to ginger. The cardamom seeds have a sweet, lemony flavor. This spice is second only to saffron as one of the most expensive spices in the world.
Uses: Scandinavian and Middle Eastern dishes, curries, cookies, pastries, breads, and pickles.

Cayenne: True cayenne pepper is very hot and should be used only in small quantities (pinches or less). This pepper is usually red or yellow, and long and slender. It can be purchased whole, but it is commonly found as dried and ground. It is a favorite ingredient of Louisiana cooking.
Uses: Meats, soups, sauces, chili, seafood, Mexican dishes, and Louisiana dishes.

Celery seed is often combined with salt to make celery salt, but it can also be purchased as whole or ground seeds. The seeds have a slightly bitter, celery flavor.
Uses: Bean salad, beef, pickles and relishes, barbecue sauces, soups, and salads.

Chervil, a member of the carrot family, is a mild herb native to southeastern Europe. Similar to parsley in appearance, it has a flavor resembling anise or tarragon.
Uses: Fish, eggs, vegetables, soups and stews, salads, and meat sauces. Widely used in French cuisine.

Chili powder is an essential ingredient for the making of chili. It is not, as the name implies, just ground up chili peppers; it is a combination of chili peppers and several other spices, including cumin.
Uses: Chili, barbecue sauce, Mexican dishes, and curries.

Chive, a small but popular herb, is the smallest member of the onion family. It has long hollow green leaves, which grow in clumps. This plant has a very mild onion flavor. They are best used fresh, but can also be freeze dried. Do not put chives in a uncooked dish that you plan on keeping for several hours or longer, because they develop an unpleasantly strong taste.
Uses: In dishes where a mild onion flavor is desired; eggs, white cheeses, fish, green sauces, and for garnishes in soups, salads, and cooked vegetables.

Cloves are the dried, unopened buds of a tropical evergreen tree. They have a strong, warm, sweet flavor. Cloves can be used either whole or ground; when used whole, the cloves are usually removed before serving.
Uses: Ham, barbecue sauces, pickles, relishes, breads, cakes, cookies, and candies.

Cinnamon is a highly aromatic spice made from the dried inner bark of the cinnamon tree, a member of the laurel family. Cinnamon is available in both stick form and a ground powder.
Uses: Pastries, breads, cakes, cookies, pies, and beverages. Cinnamon sticks are sometimes used in beverages.

Coriander is a member of the carrot family and is native to southern Europe. This plant is cultivated for its small fragrant seeds, as well as for its leaves which are also known as cilantro. The seeds are used either ground or whole and have a slight lemony flavor.
Uses: Curry, pickles, breads, cakes, cookies.

Cumin is cultivated for its small fragrant seeds. Ground cumin is a major ingredient of chili powder.
Uses: Added to curries, meats, cheeses, sausages, seafood, pickles, rice dishes, and chili.

Curry powder is not a single spice, but rather a combination of several spices. Most curries use coriander as the base and then blend other spices such as ginger, turmeric, fenugreek seed, cumin, red and black pepper, cloves, and many other spices.
Uses: Indian (Asian) recipes, rice, lamb, poultry, eggs, and vegetables.

Dill, also known as dillweed, is a small flavorful herb best known for flavoring pickles. It is native to Asia, but is now used worldwide. Both the leaves and seeds are used to flavor foods.
Uses: Used mainly in pickle recipes, but can also be used in breads, soups, meats, and salads.

Fennel is a member of the parsley family and is grown for its sweet seeds which have a flavor similar to licorice or anise.
Uses: Breads, cakes, cookies, pizza and spaghetti sauces, and pickles.

Garlic is an herb related to the onion and is cultivated for its bulb, which is composed of several small cloves. Garlic can be used fresh or dried. It is a key ingredient to many cuisines including Italian, Chinese, and Middle Eastern. Garlic is not only used in cooking, but it also has many medicinal uses.
Uses: Meats, chicken, seafood, stews, sauces, marinade, salad dressings, Italian and Chinese dishes.

Ginger is the spice made from the root of a tropical plant, native to Asia. The roots can be used whole, fresh or dried, ground, or cracked. Ginger has a hot, spicy-sweet flavor.
Uses: Oriental dishes, meat, poultry, seafood, winter squash, cookies, cakes, and breads.

Mace is a spice made from the fibrous red coating of the nutmeg seed, so it is no surprise that it has a flavor similar to that of nutmeg, but with a hint of cinnamon. It is used both whole and ground.
Uses: Cakes and baked goods, doughnuts, fish, meat stuffings, and pickling.

Marjoram, or sweet marjoram, is a member of the mint family. This herb is cultivated for its leaves, which have a sweet, minty flavor. The leaves are used either whole or ground.
Uses: Seasoning for beans and other vegetables, lamb, soups, stews, fish, poultry stuffing, sausages, beverages, and jellies.

MSG (monosodium glutamate)
With a name like monosodium glutamate, this has got to be some kind of artificial flavoring cooked up in some laboratory, right? Wrong; MSG is a natural vegetable protein derivative which is added to food to enhance the flavor. It appears as a fine white crystalline powder and is actually a sodium salt of glutamate. It is produced through the fermentation of foods such as molasses.
Uses: Mainly used as a seasoning for meats, and seafood. Also used frequently in Chinese and other Asian dishes.

Mint leaves have a distinctive flavor that can only be found in mint plants. The leaves can be used fresh or dried, whole or chopped.
Uses: Fruits, desserts, jellies, candies, beverages, and as a garnish.

Mustard refers to the mustard seed, which can be purchased either in whole form or as a finely ground yellow powder. Mustard has a strong, hot flavor that comes out when the powder is moistened, but the flavor weakens with time, so for best results, the mustard should not be moistened until it is ready for use.
Uses: Ground mustard can be used in salad dressings, sauces, cheese and egg dishes. Seeds are commonly used in pickles, relishes, salads, beets, cabbage, and sauerkraut.

Nutmeg refers to the seed of the nutmeg tree, which is native to the Spice Islands of Indonesia. Either ground or whole seed, nutmeg has a sweet, aromatic flavor. Mace, another spice, is made from the outer coating of the nutmeg seed. Although unlikely, when consumed in excess, both nutmeg and mace are considered toxic because they contain myristicin, a hallucinogen.
Uses: Breads, cookies, cakes, custard, pies, desserts, vegetables.

The oregano leaf is an essential ingredient for many types of Italian cuisine. It has a flavor and aroma similar to marjoram, only stronger.
Uses: Tomato dishes, pizza, spaghetti sauce, Greek, Italian, and Mexican dishes.

Paprika is a mild red spice made from the fruit of the bonnet pepper. Paprika is used not only for its flavor, but for its bright red color. Paprika is always purchased in the ground form.
Uses: Paprika makes a lovely garnish for pale foods, potatoes, potato salad, eggs, deviled eggs, beef, poultry, Hungarian goulash, salads, and salad dressings.

Parsley is a member of the carrot family, and its sprigs are used mainly as a garnish for foods. Although often left untouched on most dinner plates, it is said to be an excellent breath freshener, with the power to destroy garlic and onion scent. It is also very popular in French cooking. Parsley can be purchased either fresh or dried.
Uses: Goes very well with almost any meat, soup, or salad as a seasoning or garnish.

Pepper (Black Pepper) can be purchased as the well know ground pepper, or as whole peppercorns. It is best when fresh ground. Pepper has the ability to strengthen the flavor of foods, without completely masking them as other spices can do.
Uses: Meats, poultry, fish, eggs, cheese, and vegetables.

Poppy Seed used in cooking comes from a different plant than the seeds used to make opium. This seed has a crunchy nut-like flavor. Poppy seeds are purchased as whole seeds, but can be crushed or ground before use, to release the full flavor.
Uses: Topping for rolls, breads, cookies, butters, and pasta.

Rosemary is an herb native to the Mediterranean with small needle-like leaves. The leaves, which impart a sweet, bold aroma and flavor, are used dried or fresh, whole or ground.
Uses: Lamb, beef, veal, poultry, soups and stews, potatoes, breads (rosemary focaccia).

Saffron is collected from the stigmas of the Crocus sativus flower, native to Anatolia. This seasoning is extremely expensive because it takes almost one-quarter million stigmas (hand-picked and dried) to make one pound of saffron. Saffron has a yellow color and a slightly bitter flavor. Saffron is purchased as a ground powder.
Uses: Paella, bouillabaisse, rice dishes, and other Mediterranean cuisine.

Sage is an herb, native to the Mediterranean, grown for its leaves. The flavor has been described as camphoraceous and minty or lemony. Sage is purchased either as rubbed or ground.
Uses: Veal, pork, sausage, poultry stuffings, meat loaf, stews, and salads.

Savory is a member of the mint family. Its leaves are used fresh or dried and sold in leaf form or ground. It has a flavor similar to thyme.
Uses: Beef, poultry, egg dishes, lamb, lentils, squash, beans.

Sesame seeds are oil rich seeds, recognized by most people for their popularity on hamburger buns. They are always purchased as a whole seed.
Uses: Breads, rolls, bagels, salads, and stir fry.

Tarragon, an herb native to Asia, has a strong spicy flavor and aroma, similar to anise. The leaves are purchased either fresh or dried, whole or ground, but much of the flavor is lost in the drying process. When using dried leaves, be sure to remove the leaves after cooking, because drying makes the leaves tough, and they will not soften again.
Uses: Veal, lamb, beef, poultry, fish, crab, shrimp, eggs, salads and dressings, mushrooms, and asparagus.

Thyme, native to southern Europe, has a strong, yet pleasant flavor, which resembles a blend of cloves and sage. This herb is used both fresh and dried, whole or ground.
Uses: Poultry, poultry stuffing, pork, beef, tomatoes, tomato-based soups and sauces, and clams. 

Turmeric, a member of the ginger family, is native to Asia and has been cultivated since ancient times. Turmeric has a mild flavor which resembles ginger and pepper and is purchased as an orange-yellow powder.
Uses: Curries, poultry, relishes, pickles, eggs, and rice.





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This page was last updated on: August 29, 2011
My Favorite Recipes
TeeterKat
"And he will take your daughters to be confectionaries,
and to be cooks, and to be bakers." 1 Samuel 8:13
Penny Parker's artwork
BEANS WITH THICK SOUP  I was raised on beans and cornbread, and to this day I still serve them at least once every week. I like them with thick rich soup. So here's what I do. If I'm preparing pinto beans, I add a can of bean dip or a can of refried beans to the soup after the pinto beans are done. If I'm preparing another kind of beans, I cook extra beans, process them in the food processor until smooth, then add them to the beans and soup left in the pot.

Also--I always cook chopped onions, garden herbs and a ham bone or some fat ham with the beans.

From TeeterKat's Kitchen
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Leftovers can be kept at room temperature for 2 hours. Bacteria can grow on perishable food left out at room temperature. Don't leave food out for more than two hours, or one hour in hot weather. Refrigerate leftovers in shallow containers so they can cool down as quickly as possible. And eat the leftovers within five days.
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