Monthly Archives: August 2013

Aug 19, 2013

Measuring Flours

This entry was posted in Flours on by .
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Aside from weighing, the most accurate method to measuring any kind of flour is to scoop the flour into a dry measuring cup using a large spoon, until the cup is overflowing. Then with the blunt edge of a knife or your finger, sweep off the excess until the flour is level with the top of the measuring cup. Do not be tempted to pat the measuring cup on the counter surface. This action will compact the flour, leaving you with the decidedly wrong impression… Read more >>

Aug 19, 2013

Potato starch

This entry was posted in Starches on by .
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Potato starch is the starch extracted from potatoes. It is a fine, dry starch with a mild sweet flavor. In cooking and baking, it adds moistness to baked goods and has a thickening power commensurate to cornstarch. However, it tends to thicken at a lower temperature than cornstarch and results in a glossier and more translucent sauce than one thickened with cornstarch. It also tends to have a less robust flavor than starches made with corn. Sauces made with potato starch also tend to have… Read more >>

Aug 18, 2013

Eggs

This entry was posted in Eggs on by .
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Eggs Wherever eggs are called for in the recipes, I used large eggs. I also prefer to use eggs from vegetable-fed, hormone-free, and cage-free hens.For the purposes of baking, it’s important to use only large eggs, as the excess liquid in extra-large eggs will throw off the necessary proportions required, which, after you’ve spent money on eggs, alternative flours, and sweeteners, can be a heartbreak. In addition, I found that the eggs I used provided a unique bounce that really helped the texture of my… Read more >>

Aug 18, 2013

Tapioca flour

This entry was posted in Starches on by .
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Even though billed as a flour, tapioca is in fact considered a starch. It is starch extracted from the cassava plant. Lower in carbohydrates than potato (which is already low in carbs), it has a mild aftertaste and therefore is best used in combination with flours or ingredients that have a robust flavor. That is to say, you can get away using more tapioca in a chocolate dessert since the chocolate will overpower any lingering aftertaste the tapioca may impart. In a more delicate cake… Read more >>

Aug 18, 2013

Measuring Sweetners

This entry was posted in Pantry, Sweeteners on by .
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Depending on which sweetener you use, there are basically three ways to measure most sweeteners. If your sweetener of choice is in a liquid form, as is agave, honey or organic honey, then use a liquid measuring cup with the measurements listed on the side of the glass. Simply pour in the sweetener until it reaches the desired amount. For free running sweeteners, such as granulated sugar, organic raw cane sugar or xylitol, , scoop the sugar or sugar substitute into a dry measuring cup… Read more >>