How to Prepare Cake Pans (video)

American’s Test Kitchen has an interesting video that shows us how to prepare a cake pan to ensure that the cake doesn’t stick to it. Honestly, it seems like a lot of work. If I ever get back to baking cakes again (which seems unlikely right now) I will keep this in mind… though I don’t think I’ve ever bought any parchment paper.

About the video:

Don’t find yourself in a sticky situation: http://www.onlinecookingschool.com/sc…

What is the America’s Test Kitchen Online Cooking School? We’ve taken our 20+ years of experience in the Test Kitchen, our favorite recipes from Cook’s Illustrated magazine, and your favorite chefs from our two public television shows and wrapped it all up to create a cooking school unlike any other. The America’s Test Kitchen Cooking School provides personalized culinary instruction from the comfort of your own kitchen.

Learn more at:
http://www.onlinecookingschool.com

Recipes & Food Posts, March 7

2013.11 Recipes-smBacon

Want the best results from your bacon? Apparently you can reduce shrinkage by 50% simply by rinsing bacon in cold water before you cook it. Lifehacker also recommends cooking your bacon in the oven (which I recently started to do myself); best results are “baking” at 365 degrees for 10 minutes.

Bread Pudding

Food52 has a great post walking you through How to Make Bread Pudding Without a Recipe. To me, bread pudding is a Lent dish, so this is the perfect time of the year to attempt this non-recipe.

Chocolate Chip Cookies (Flourless)

I think I am going to have to make these. I like the idea of flourless cookies, and the recipe looks semi-easy.

Chocolate Souffle

If you’ve ever been tempted to make a chocolate souffle, then this post from Food52 is something you need to check out: How to Make Chocolate Soufflé + 3 Tips for Soufflé Success.

Chunky Queso Dip

April Monterrosa has a great queso recipe that includes sausage and ground beef. You make it in a slow cooker. Of course, it has Velveeta and Rotel. One to bookmark and make at a later date.

Curry Shrimp

If you’ve wanted to try to make curry at home or just want to find an easier recipe, then this Easy Coconut Shrimp Curry Recipe from Simply Recipes is one you need to check out. It’s basically the recipe I’ve already been following, but I make it with chicken. I keep coconut milk and curry powder in my pantry, as well as a bag of frozen shrimp in my freezer. I can make a curry dish on the fly whenever the mood hits. I am very fond of yellow curry. Try the recipe and let me know how it went.

Eggs

Did you know that you can freeze eggs? Momables gives some suggestions on how to do just that. Good info to have.

Microwave + Lemon = Clean

Did you know you can clean your microwave simply by microwaving a cut lemon in water, then using the steam to wipe it down? There are a few steps to follow, but The Kitchn makes it sound easy.

Popcorn

Mami Talks has a great recipe on how to make chocolate raspberry popcorn. I probably won’t included popcorn — I prefer nuts — but I am absolutely making this recipe.

Tomatoes

It turns out that you need to store tomatoes at room temperature. Storing them in the refrigerator, apparently, ruins them. Check out the Lifehacker article for more info.

Recipes & Food Posts, February 7

2013.11 Recipes-smCauliflower patties & soups

I’m a big fan of cauliflower recipes. I like it roasted, grilled and just plain chopped. This recipe for cauliflower patties sounds like a good idea and something I want to test out.

Food52 also shares this interesting recipe for cauliflower soup (and this one for curried cauliflower soup), something I hadn’t even considered. The recipes look semi-simple, so I’m sharing and bookmarking them.

Cheese

Did you know there’s a “right” way to wrap and store cheese? I didn’t. The nice people at Food52 tell us that “Good cheese is an investment — protect it.” They give us tips on what we need to do to improve freshness and longevity of these (expensive) cheeses. Since at any given time I will have at least 5 types of cheese in my refrigerator, I think I need to listen to them.

Chicken Soup

Pinch of Yum has a great variation on the traditional chicken soup. Their Jalapeño Lime Chicken Soup includes salsa verde, white beans, and the jalapeños and limes. Definitely something to try while winter continues.

Chocolate

Did you know that (when baking) you need to choose chocolate based on percentages? Sometimes higher percentage of cacao can actually ruin a recipe. Check out the Food52 post for more details.

Enchiladas

If you’ve ever wanted to make your own enchiladas, The Baker Chick has an easy chicken enchiladas recipe you need to try. It does, in fact, look like a simple recipe. I have made enchiladas before (as my brother puts it, “when you used to cook”), but it’s been a while.

Oils

Did you know that you need to stock your pantry with more than one type of oil? Lifehacker goes into depth why in Why You Should Have More than One Oil In Your Kitchen (and How to Choose The Best Ones). Basically it comes down to the fact that oils react differently to heat. Some oils are good for high-heat cooking and some aren’t.  There’s another post you might want to check out, The Best Temperatures and Uses for Common Cooking Oils.

Onions

In case you’ve ever wondered when to use yellow onions and when to use white onions in a recipes, Lifehacker has a great guide to this essential cooking ingredient. They break down the different types of onions, their taste and best uses.

Pineapple Soda Cake

My aunt used to make soda cakes when I was little, and I forgot until I saw this recipes for Pineapple Soda Cake from Nibbles & Feasts. The cake and the topping look easy to make. And, from memory, the cake should be tasty too. Now all I have to do is find a Jarritos.

Rice

One of the challenges of cooking while keeping a busy schedule is that often getting the ingredients ready takes up most of the time. Momables has a great guide on how to freeze rice so you have pre-cooked rice ready to just pop in to your recipes when you need it. I’ve been doing this for a while and recommend it as a great time saver. (I also pre-cook meat sometimes.)

Salad

Do you like a little bit of fruit in your salad? Check out Pinch of Yum’s Rainbow Chicken Salad with Almond Honey Mustard Dressing. It looks great, and not too hard to make.

Wash your veggies & fruits

Lifehack lists the 17 Toxic Fruits and Vegetables You May Be Eating Every Day. I knew about the apples and grapes, but the bell peppers and celery surprised me.

Recipes & Food Posts, January 3

2013.11 Recipes-smApple Pie

Food.com has an interesting recipe that basically turns an apple into a self-serve mini apple pie. The ingredient list is short: Granny Smith apples, sugar, cinnamon, and pie crust. The hardest part is to core the apples then hollow them out.

How to make sour cream last longer

Want to make your sour cream last longer? Lifehacker recommends that you store it in the refrigerator upside down, via “Store Sour Cream or Cottage Cheese Upside Down for Longer Shelf Life.” They got this tip via the “Quick Tips: Dairy Money Savers” video, which includes the recommendation that you buy margarine or butter in bulk and freeze them.

Rice Krispies Treats

Jolly Mom has a wonderful variation on one of my favorite homemade goodies: Rice Krispies Treat. “Pumpkin Rice Krispies Treats with Cream Cheese Frosting Recipe” sounds very yummy. I may not use as many ingredients, but I may actually make it.

Sriracha

The Los Angeles Times has an article with a how to guide on making your own “Sriracha-styled hot sauce.” Worth a look if you’re a fan of the sauce.