Martha A. Cheves's Blog, page 144
February 16, 2010
More Ingredient Substitutions
Allspice - 1 tsp. - Substitute - 1/2 tsp. cinnamon and 1/2 tsp. ground cloves
Apple Pie Spice - 1 tsp. - Substitute - 1/2 tsp. cinnamon, 1/4 tsp. nutmeg and 1/8 tsp. cardamom
Arrowroot - 1 1/2 tsp. - Substitute - 1 tsp. flour or 1 1/2 tsp. cornstarch
Baking Powder - 1 tsp. - Substitute - 1/3 tsp. baking soda and 1/2 tsp. cream of tarter or 1/4 tsp. baking soda and 1/2 cup sour cream or buttermilk (if using this, make sure you decrease the liquid called for in the recipe by 1/2 cup.)
Bay Leaf ...
Apple Pie Spice - 1 tsp. - Substitute - 1/2 tsp. cinnamon, 1/4 tsp. nutmeg and 1/8 tsp. cardamom
Arrowroot - 1 1/2 tsp. - Substitute - 1 tsp. flour or 1 1/2 tsp. cornstarch
Baking Powder - 1 tsp. - Substitute - 1/3 tsp. baking soda and 1/2 tsp. cream of tarter or 1/4 tsp. baking soda and 1/2 cup sour cream or buttermilk (if using this, make sure you decrease the liquid called for in the recipe by 1/2 cup.)
Bay Leaf ...
February 14, 2010
Oven Cooked Bacon
This tip was sent to me and is from the Tipnut I thought it was well worth sharing.
Supplies:
1 large shallow pan or cookie sheet with sides
aluminum foil
wire rack (optional)
Directions:
* Preheat oven to 375°.
* Line pan or cookie sheet with aluminum foil then fit the wire rack inside pan and on top of foil. If you don't have a wire rack to fit, you can omit.
* Lay bacon in individual strips across the rack, you can fit them tight against each other but try not to have them overlap too...
Supplies:
1 large shallow pan or cookie sheet with sides
aluminum foil
wire rack (optional)
Directions:
* Preheat oven to 375°.
* Line pan or cookie sheet with aluminum foil then fit the wire rack inside pan and on top of foil. If you don't have a wire rack to fit, you can omit.
* Lay bacon in individual strips across the rack, you can fit them tight against each other but try not to have them overlap too...
Milk Chocolate Frosting - Stretch
Today was not only Valentine's Day but also my roommate's birthday. Last night he put in a request for a 3 layer yellow cake with chocolate frosting. The last time I made a cake with chocolate frosting, I made the frosting from scratch. He didn't like it. He wanted the kind that comes in a can. I do keep that item on hand but don't really like it's taste. Plus, I don't eat chocolate and it isn't my birthday so if that's what he wants, that's what I'll use but I also knew that 1 can would...
February 13, 2010
Coffee Filters
This was sent to me by a friend and I had to share with everyone.
Coffee filters .... Who knew! And you can buy 1,000 at the Dollar store for almost nothing even the large ones..
1. Cover bowls or dishes when cooking in the microwave. Coffee filters make excellent covers.
2. Clean windows, mirrors, and chrome... Coffee filters are lint-free so they'll leave windows sparkling.
3. Protect China by separating your good dishes with a coffee filter between each dish.
4. Filter broken cor...
Coffee filters .... Who knew! And you can buy 1,000 at the Dollar store for almost nothing even the large ones..
1. Cover bowls or dishes when cooking in the microwave. Coffee filters make excellent covers.
2. Clean windows, mirrors, and chrome... Coffee filters are lint-free so they'll leave windows sparkling.
3. Protect China by separating your good dishes with a coffee filter between each dish.
4. Filter broken cor...
Food Preparation and Cooking Terms (Part 9)
Thicken - To make liquid more thick by reducing or adding a roux, starch or eggs.
Thin - To dilute a mixture by adding more liquid.
Truss - To hold food together so it will retain its shape. Poultry and some roasts are often tied with twine or held together with skewers.
Water Bath - To place a container of food in a large pan of warm water, which surrounds the food with heat.
Whip - To beat ingredients with a whisk or other utensil, which incorporates air into a mixture and changes the text...
Thin - To dilute a mixture by adding more liquid.
Truss - To hold food together so it will retain its shape. Poultry and some roasts are often tied with twine or held together with skewers.
Water Bath - To place a container of food in a large pan of warm water, which surrounds the food with heat.
Whip - To beat ingredients with a whisk or other utensil, which incorporates air into a mixture and changes the text...
February 12, 2010
Food Preparation and CookingTerms (Part 8)
Reduce - To boil a liquid until a portion of it has evaporated. Reducing intensifies the flavor and results in a thicker liquid.
Render - To extract the fat from meat by cooking over low heat. Rendered fat is strained of meat particles after cooking.
Roast - To cook food in an open pan in the oven, with no added liquid.
Rolling Boil - A very fast boil that doesn't slow when stirred.
Sauté - To cook quickly in a pan on top of the stove until the food is browned.
Score - To cut shallow slashe...
Render - To extract the fat from meat by cooking over low heat. Rendered fat is strained of meat particles after cooking.
Roast - To cook food in an open pan in the oven, with no added liquid.
Rolling Boil - A very fast boil that doesn't slow when stirred.
Sauté - To cook quickly in a pan on top of the stove until the food is browned.
Score - To cut shallow slashe...
Stir, Laugh, Repeat Review by Rebecca Benston
Rebecca Benston "Fiesty, Fearless and Fabulous!" (Springfield, OH)
I pride myself in being a non-domestic type. Far be it from me to attempt cooking anything that requires the use of an actual stove. I was surprised at how inspired I was by Martha Cheves's cookbook, Stir, Laugh, Repeat. As I read through the recipes, so many of them jumped out at me as things I might actually be able to cook. I especially liked the one for Hash Brown Potatoes Au Gratin. Cheves has put together a reader-friendl...
I pride myself in being a non-domestic type. Far be it from me to attempt cooking anything that requires the use of an actual stove. I was surprised at how inspired I was by Martha Cheves's cookbook, Stir, Laugh, Repeat. As I read through the recipes, so many of them jumped out at me as things I might actually be able to cook. I especially liked the one for Hash Brown Potatoes Au Gratin. Cheves has put together a reader-friendl...
February 11, 2010
Food Preparation and Cooking Tips (Part 7)
Parboil - To boil a food briefly, until partially done. A food might be parboiled before adding to the fast-cooking ingredients to insure all ingredients are evenly cooked.
Pare - To cut the skin from a food, usually with a short knife called a paring knife.
Pasteurize - To kill bacteria by heating liquid to moderately high temperatures only briefly.
Pastry Bag - A cone shaped bag with openings at both ends. Food is placed into the large opening then squeezed out the small opening which may...
Pare - To cut the skin from a food, usually with a short knife called a paring knife.
Pasteurize - To kill bacteria by heating liquid to moderately high temperatures only briefly.
Pastry Bag - A cone shaped bag with openings at both ends. Food is placed into the large opening then squeezed out the small opening which may...
February 10, 2010
A must read Review of Stir, Laugh, Repeat
Rita Freud "book gal" (NJ)
Step into your kitchen, cook "from scratch" and end up with a tasty dish to place before friends and family, that is assuming you have brought "Stir, Laugh, Repeat" with you. Tuck it under your apron. This way instead of Martha A. Cheves (the author), you get all the credit. Don't forget to dab your brow a bit to make it look like you have labored away to create this delicious meal. It's hard to say what I like the most about this book - the "dinner's ready" easy re...
Step into your kitchen, cook "from scratch" and end up with a tasty dish to place before friends and family, that is assuming you have brought "Stir, Laugh, Repeat" with you. Tuck it under your apron. This way instead of Martha A. Cheves (the author), you get all the credit. Don't forget to dab your brow a bit to make it look like you have labored away to create this delicious meal. It's hard to say what I like the most about this book - the "dinner's ready" easy re...
February 9, 2010
Food Preparation and Cooking Terms (Part 6)
Marinate - To let food soak in a seasoned liquid in order to flavor and tenderize.
Mash - To crush a food until smooth and evenly textured
Medallion - A small, round cut of meat, usually pork, veal or beef.
Melt - Heat a food such as shortening, butter or chocolate until it becomes liquid.
Mince - To chop food into small pieces, usually 1/8" or less.
Mix - To blend ingredients.
Mold - To form a food into a shape by hand or by placing or pouring into a decorative container (or mold) then refri...
Mash - To crush a food until smooth and evenly textured
Medallion - A small, round cut of meat, usually pork, veal or beef.
Melt - Heat a food such as shortening, butter or chocolate until it becomes liquid.
Mince - To chop food into small pieces, usually 1/8" or less.
Mix - To blend ingredients.
Mold - To form a food into a shape by hand or by placing or pouring into a decorative container (or mold) then refri...
