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Tips and Tricks: Herbs and Spices

11/11/2014

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Substitute dried herbs for fresh or fresh for dried in a recipe.  The rule of thumb is 1 tsp. (5 mL) dried for 1 tbsp. (15 mL) chopped fresh.

Many dried herbs lose their potency after a few months; most in a year.  One way to deal with old herbs is to rub them between your fingers for a few minutes.  Some spices also can be renewed, if it ties in with your recipe, by cooking them in butter for a few minutes before using.  This method is especially effective with curry powder, for instance.

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Tips and Tricks: Fruits

10/25/2014

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Wrap half a lemon in cheesecloth before squeezing.  For a small quantity, 1/2 tsp. (2 mL) vinegar can be substituted for 1 tsp. (5 mL) lemon juice.  If your lemon is dried up, boil for five minutes and a lot more juice will come out.  Heating for 15 seconds on HI in the microwave will have the same effect.

To wash strawberries, mix 1 cup (250 mL) vinegar and 2 cups (500 mL) of water and toss in the strawberries.  Drain and place on a paper towel lined baking sheet to dry.

Left-over tomato paste can be frozen successfully in an ice cube tray dedicated to the paste.  Or, place 1 tbsp. (15 mL) spoonful on a piece of waxed paper and freeze.  Store in freezer bag until needed.

Did you know that one cup (250 mL) of canned tomatoes equals 1 1/2 cups (375 mL) of chopped fresh tomatoes that been simmered for ten minutes?

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Tips and Tricks: Baking

10/18/2014

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Is your yeast still okay?  Test by putting one teaspoon (5 mL) into a cup of warm water.  If it bubbles in fifteen minutes, it's good.  If it doesn't, throw it out!

Is your baking powder still okay?  Test by putting one teaspoon (5 mL) into a cup of hot water  If it bubbles a lot, it's good.  If it doesn't, throw it out!

To melt chocolate safely, place in a small saucepan over another saucepan of simmering water.  Stir until just melted.  The chocolate, when touched to the inside of your lip, will be lukewarm.

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Tips and Tricks: Alcohol

10/4/2014

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To ignite brandy, heat over a low flames.  When hot, gently pour it over the food or into the drink, and ignite the fumes, not the liquid.

If you are stuck with a depleted liquor cabinet and it's before dinner, try making a quick punch out of fruit juice, some carbonated pop and a little rye, brandy, or vodka, etc.  Add to taste some sugar, lemon, nutmeg.


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Tips and Tricks: Breads

9/27/2014

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Toast baguette slices on a baking sheet at 350 F (180 C) for six or seven minutes, turn and toast the other side.  Alternatively, drizzle oil on the slices of baguette and toast as above.
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Tips and Tricks: Vegetables

8/23/2014

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Store your mushrooms in a paper bag to keep them fresher longer.

Chill onions in the refrigerator to prevent tears when slicing them.

If you only need to slice half an onion, slice the top or sprout end.  The root end will last longer in the fridge.

Select pea pods that are clear green and fresh looking and bulging with peas.  Both stringless and string attached varieties are available.  To remove strings, but off the stem end leaving the string attached and pull the string down the edge.

Marinate vegetables in left-over pickle bring rather than discarding it.

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Tips and Tricks: Dairy

8/9/2014

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Freeze extra egg whites in an ice cube tray dedicated to egg whites.  When frozen, remove to a plastic bag and keep in the freezer.  The cubes will last up to six months.

To help stabilize whipped cream and prevent it from getting watery, dissolve a teaspoon of gelatine in hot milk, cool, then beat it into the already whipped cream.

To soften cream cheese, microwave it on HI twenty seconds or until soft.

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    About Eileen

    Not only is Eileen Dwillies the Executive Director of the Haney Farmers Market she is an author of nine cookbooks. 

    Eileen's Creative Cooking school operated for many years, during which time Paul and Eileen guided culinary tours throughout North America, France, Italy and Spain. 

    Eileen was also well known as 'The Bread Lady' at the Haney Farmers Market before she and Paul took on the job of managers.

    This blog features recipes, tips and tricks and recaps of the week at the Haney Farmer's Market in Maple Ridge, BC.

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