Handy List of Kitchen Hacks

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Need some kitchen tips and shortcuts that really work? Want to know a few recipe substitutions to use in a pinch? Over the past few months I have been collecting ideas and came up with this list.

Aluminum Foil

A crumpled ball of foil can be used to polish a stainless steel sink. Scrub the sink with the foil and water and the oxidation comes off. Finish by washing with soapy water.

A sheet of aluminum foil with very hot water and a tablespoon (15 mL) of baking soda cleans silver cutlery in a snap. Place a sheet of foil in the bottom of the sink. Fill with very hot water and mix in the baking soda. Lay cutlery on the foil without touching each other. Remove and rinse when the tarnish disappears. This is much faster than polishing with paste.

Baking pan substitutions

Note: baking time may need adjustment. Deeper pans may need longer baking time.

A 10-inch x 3 1/2-inch (25 cm x 9 cm) Bundt pan = two 8-inch x 2-inch (20 cm x 5 cm) rounds

A standard 12-cup muffin tin = one 8 1/2-inch x 4 1/2-inch (21.5 cm x 11.5 cm) loaf or one 9-inch x 1 1/2-inch (23 cm x 4 cm) round or one 8-inch (20 cm) square pan

One 10-inch x 2-inch (25 cm x 5 cm) round = one 9-inch (23 cm) square pan

One 9-inch x 2-inch (23 cm x 5 cm) round = two 8-inch x 1 1/2-inch (20 cm x 4 cm) rounds or one 10-inch x 15-inch (25 cm x 38 cm) jelly roll or one 8-inch (20 cm) square pan

Brown Sugar

Make your own by adding one tablespoon (15 mL) of molasses to one cup (250 mL) of white sugar. Use an electric mixer on low speed or a food processor to incorporate. Adjust the shade of the sugar by adding more or less molasses.

Make light brown sugar by mixing half dark brown sugar with half white sugar. Using dark brown when the recipe calls for light brown sugar will give too much molasses flavour.

Soften brown sugar by placing in a microwave safe bowl. Cover with several layers of damp paper towel. Microwave for 45 seconds on medium-low heat. Break up lumps with a fork. Flip and repeat as many times as necessary.

Clarify a stock

The easiest way to produce a crystal clear chicken or beef stock is to first freeze it. Then place the block of frozen stock in a fine sieve lined with two layers of cheesecloth. Place over a bowl and thaw in the refrigerator. A gelatinous blob will remain after all the liquid has melted into the bowl. This blob will catch all the impurities and discard it. 

Coconut

Shredded coconut is dry? Lay it on a baking sheet and toast in a 350 F (175 C) oven for added flavour. Use to garnish iced cakes or in baking.

Select a can of coconut milk by shaking it. You do not want one with a lot of watery liquid. Choose one that is more solid.

Double boiler

You don’t have a double boiler and need one. Place a metal or glass mixing bowl over a saucepan containing water. Heat to a gentle simmer. Use the bowl as the upper pot.

Envelopes

Use a cut corner from an envelope as a funnel to fill salt and pepper shakers. Snip the tip so it fits the shaker opening.

A cut corner of envelope is also a handy page marker for a cookbook.

Flour substitutions

For a cake flour substitute place two level tablespoons (30 mL) of cornstarch in a one-cup (250 mL) dry measure. Fill with all purpose flour. Sift or whisk to blend evenly.

Self-rising flour can be made by placing one and a half teaspoons (8 mL) of baking powder and a half teaspoon (3 mL) of salt in a one-cup (250 mL) dry measure. Fill with all purpose flour. Whisk to blend evenly.

Graters

You need softened butter and all the butter is cold and hard? Grate it and it will quickly soften.

Mozzarella is easier to grate if it is frozen first.

Use a fine grater rather than painstakingly mincing garlic and ginger. Grate it directly into the salad or dish.

How many cups in a pound (450 g)

All purpose flour = 4 cups (1 L)

Cake flour = 4 3/4 cups (1100 mL)

Granulated sugar = 2 1/4 cups (530 mL)

Icing sugar = 3 1/2 cups (820 mL)

Honey = 1 1/3 cups (315 mL)

Cheese = 4 cups grated or shredded (1L)

Potatoes = 2 1/2 cups cooked or 3-4 potatoes (625 mL)

Dried navy beans = 2 1/3 cups uncooked, 8 cooked (550 mL)

Dried kidney beans = 2 2/3 cups uncooked, 7 cooked (630 mL)

Lentils = 2 1/3 cups uncooked, 8 cooked (550 mL)

Corn meal = 3 cups (750 mL)

Rice = 2 1/8 cups (50 mL)

Jar with lid

Great for mixing up cornstarch or flour with cold water to use as a sauce or gravy thickener.

Measure all ingredients for salad dressing into jar and shake to mix.

Ketchup bottle

An empty and clean large plastic ketchup bottle works well as a pancake dispenser. If you don’t use all the batter at one time it can be stored in the same container.

Lemons and citrus

Before squeezing warm the lemons or oranges to room temperature and roll under your palm on the countertop. If necessary, microwave the fruit for 10 seconds before juicing. Warming the fruit and breaking the inner membranes will bring out more juice from the fruit.

Clean your microwave easily by placing a dish of lemon juice in it. Microwave for two to three minutes and it will clean easily.

Freeze extra lemons by cutting in wedges and placing in a sealed freezer bag. Take out as needed.

Oven

Take out the extra rack from your oven before preheating. It can be used as a cooling rack on your countertop.

Pan toasting

Toast grains like quinoa or barley in a dry pan before cooking to bring out their nutty flavour.

Toast whole or ground spices in a dry pan before using to intensify their flavours. This works especially well if spices are old.

Spoons

Fresh ginger is easily peeled by rubbing with the edge of a spoon.

Use a spoon to get under the shell when peeling hard boiled eggs.

Peel a kiwi fruit by cutting off both ends. Then carefully slide a spoon under the skin and push it around the fruit while holding it in your hand. The kiwi should slide out whole.

Too salty

Add a raw potato to a soup or stew to absorb excess salt. Discard potato.

Vegan and Allergy Substitutions

For butter use margarine, olive oil or any vegetable oil

Whole eggs in baking can be substituted in chewy baked goods like brownies with one ripe banana for every egg in the recipe. One tablespoon (15 mL) of applesauce can replace an egg in most recipes.

Substitute buttermilk with soymilk soured with a teaspoon (5 mL) of apple cider vinegar or lemon juice.

Sweetened condensed milk is best substituted with coconut milk.

Pots and Pans...Just in Time for Christmas Giving

There are many choices when it comes to stovetop cooking pots and pans. Materials range from copper to aluminum to cast iron. Each material has unique qualities and reacts differently with the cooktop and the food.  The type of cooktop in your kitchen must be compatible with the pot. The type and thickness of the material affects its conductivity or speed that heat is dispersed through the pan to the food.  

Then consider the specific use for each pot. A skillet can be used with some steamers but is not suitable as a double boiler, for example. Let’s look at materials first.

Aluminum pans are good conductors of heat and are lightweight and easy to handle. Food should not be stored in aluminum because the chemical reaction will bring a change in colour and flavour. Many people also do not want to ingest aluminum due to health concerns.

Stainless steel pans are attractive but they are not good heat conductors and you will have hot spots resulting in uneven cooking. 

Cast iron pans conduct heat well and hold heat for a long period of time. If the pan has not been pre-seasoned when purchasing then it must be done before using. If not seasoned properly the pan will dry out and food will stick during cooking and it will rust. 

Season your new cast iron pan by cleaning first in warm soapy water. Dry thoroughly then rub with cooking oil on all sides. Place in a 325 F (175 C)  oven and bake for an hour. Turn off the oven and let it cool to room temperature. Your pan is ready. Many people say that you should never wash your pan in soapy water after using but I always do. I don’t scour it, however, and it still maintains its non-stick qualities. Re-season if food sticks to the pan.

Non-stick coatings on pans are great for cooking low-fat meals because they do not require any added oils. Be careful not to use any metal utensils or rough sponges on non-stick pans because the coating scratches very easily. There are concerns with the type of materials used to make the surface non-stick and toxins released during cooking. This is the time to buy the latest type of pan and not use the older non-stick versions. Also, don’t crank up the heat. Do not use cooking sprays because they produce a sticky film on the surface. Lastly do not put them in the dishwasher. After the pan cools wash in warm soapy water. These tips will ensure safe and long use of your pan.

Copper conducts heat better than any other metal used for cooking equipment. It is expensive, heavy and requires polishing because it tarnishes. Copper reacts with food and creates poisonous compounds so pots are usually lined with a metal like stainless steel. 


Most kitchens have simple saucepots for cooking potatoes and vegetables. A variety of sizes is a good idea. When cooking with a pot, match it to the size of the element or burner. You don’t want the heat source to be larger than the pot or the sides will be too hot and begin to burn the food inside. The heat source needs to be directly under the pot.


A stockpot is a deep pot with high, straight sides and two handles. It is best for making stocks or heating a large quantity of liquid. A saucepan is similar but shallower. The lower pot makes it easier to stir the food. 


Sauté pans or frying pans are shallow pans with one long handle and either straight sides or sloped sides.  The sloped sides make it easier to use a spatula and turn food over.


A seasoned cast iron skillet is a kitchen staple. Every kitchen should have one. They are very heavy and hold a nice even heat. They are great for frying. They also have some other uses, like baking cornbread or pineapple upside down cake. They can be used on the stovetop or in the oven. 


Enamelled cast-iron pots are great in that they have the same properties as a cast iron skillet. They are quite heavy and deep, usually round or oval in shape and come with two handles and a lid. These pots, also called Dutch ovens, are great for cooking hearty meals like stews, roasts and ragus. They are also useful for braising and simmering. The enamelled finish helps with easy clean up.


Double boilers are for preparing foods that cannot be held over direct heat. A double boiler consist of a two parts, a bottom pot that holds water and an upper pot that rests inside, over the steam and away from direct heat. When the water in the bottom pot begins to simmer or boil, the steam rises and heats the upper pot. Double boilers are key in warming delicate foods like custards and melting chocolate. The upper pot can be metal or ceramic.


Roasting pans are deep rectangular pans used mostly for roasting meat and poultry. Most often they are used with a rack to hold the meat so the entire piece of meat develops a caramelized exterior. The drippings are used to make sauces and gravies.


If you have purchased a specialty cooking pot check the instructions for use. For example, I have a clay Moroccan tagine that is designed for stovetop cooking. It is only to be used on a gas cooktop.

And finally, consider your type of cooktop. Gas is loved by most avid cooks because of the faster response when adjusting the heat. There is no warming up or cooling down time required. I find that it acts like increased counter space because when it is off I don’t have to remove the pot to stop the cooking process as I would with an electric cooktop.

Conduction or flat top ranges require pots with very flat bottoms. The warranty is also voided if you place too much weight on them. An example is preserving by the hot water bath method. Canners filled with water are too heavy for the surface and may damage it.

In summary, consider your type of cooktop and the cooking job when choosing the pot or pan. Good choices will make nicely prepared food.

Cooking Class Monday - How to Clean Your Pasta Machine

I posted this once before but I thought a repeat for Cooking Class Monday was in order.

After my pasta making I wanted to clean my machine.  I really thought there might be an easy way to get out all that stuck pasta dough and flour.  Nope!  This is the story from Imperia.  That is the machine I have.  It actually didn't take that long.  Just wait until the dough that is stuck is really dry.  I cleaned it while I was watching television.


Cleaning your Pasta Machine – the rollers must never get wet!!!
The rollers on your pasta machine are made from carbon steel.
If you wash them with water, they will rust, no matter how careful you are.
Rusted and pitted rollers, will tear in to your pasta as you process it, and will ruin it.

• you may clean the main frame with warm soapy water and a soft sponge
• work carefully, to ensure that water does not spill onto the rollers
• dry immediately 
• clean the rollers by turning the handle, and running a pastry brush back and forth across each roller
• Italian cooks have been doing it like this for generations!
• store your pasta machine in a dry area

Cooking Class Monday - How to Clean a Scorched Pot

I have burned a lot of pots in my day but I have never burned one this badly. I wish I had taken a picture before I soaked it overnight in water and baking soda.  I would have cried if that would not have made me feel defeated.  This was not just some cheap old pot.  This was my beautiful All-Clad pot.  It was the bottom of a double boiler unit that held a ceramic pot insert.  So you can see, I was not about to give up without a fight.

Even after soaking overnight it is a mess.  I scraped out the loose bits but there is still no way I can use this pot yet.

Now it is time to go to the internet for ideas. This is how it looks after try #2. I filled the pot half-full with water, added a cup of vinegar and brought it to a boil. Then I added two tablespoons of baking soda. Prepare for it to fizz when adding the baking soda.

I used the boiling water and vinegar with baking soda method twice.  I am encouraged.  I finally feel like this pot will once again return to its rightful place among my favourites.


I have scrubbed it a bit with SOS but lots of the burnt food is still not releasing.  The last trick from the internet is to boil water with detergent in the pot.  Claims are this will release all the burned stuff magically.  I used dishwasher detergent because it was handy.  Perhaps laundry detergent would also work.  Within minutes the burnt matter was coming off in sheets.  Yippee!  My pot has been salvaged to live many more happy days making wonderful food. 

To summarize, cool pot.  Then fill with water as needed and add 1 cup white vinegar.  Bring to a boil and add 2 tablespoons baking soda.  Let sit overnight.

Remove as much of the burned matter as possible.  Repeat if necessary.

Scrub with soap pads as much as possible.

If there is still a lot of burned on food, fill the pot with as much water as needed.  Add detergent and bring to a boil.  Remove from heat and soak overnight.  Look at that!  Amazing!  The burnt pieces just fell off.  Next time I might just cut to the chase and boil with detergent from the get go.  Trust me, there will be a next time.

Shine up with a soap pad.  Tada!  There is still a little bit of staining but I trust it will come out with use.  I am just so thrilled that I can continue to use this lovely pot.