Author Archives: Alex
Author Archives: Alex
Holidays require fresh homemade cheesy sauces. Making home-made sauce can be quite challenging. Most of the popular and tasty cheese sauces are very difficult to make.
They have their own inherent risk. Your alfredo cannot break, gravy cannot separate or you will be left with watery and curdle filled mess instead of very creamy and velvety cheese sauce.
To make delicious and mouth-watering sauces, you must learn how to prevent the cheese from curdling. This article will help all the readers to tackle any risks associated with making cheese sauces at home. We help you to understand why certain problems arise and how to fix it.
Sauces usually break when the oil or butter gets separated from the dairy based product. They may break for a number of reasons. It may break if the fat is added way too fast. The emulsifying agents, the egg yolks, oils or salts can overwhelm and stop the fatty molecules from binding with each other. The heat can scramble and curdle the protein molecules.
Dairy mainly has three primary components. These are proteins, water, and fat. Curdling of dairy products occurs when all the proteins in a cheese sauce bind together and separated from the water. Thus it tightens up and forms curds. Usually, the egg based or dairy sauces curdle because of certain reasons. The skim milk curdles much faster and more easily than the fattier dairy items.
Some of the reasons and solutions are discussed below.
The very high temperature like making a sauce can often cause sauces grainy and curdle.
While making sauces, it is best to opt for slow and low cooking. The temperature must be kept at very low degrees. One should make sure that any dairy-based cheesy sauce must not boil. If you are cooking a sauce with eggs, you want to cook it over double boilers for further safety. You also need to let the bechamel cool off before adding any cheese.
Additional acids in dairy sauces make it curdle. Acids can turn any creamy sauce sour and watery.
Solutions : It is better to avoid any additional acids while making sauces. Stirring at low temperatures does all the trick.
Adding any dairy item or egg yolks rapidly can turn the sauce watery and grainy.
Solutions : You must add these items very gradually at last. You can whisk the mixture previously before pouring on the pan.
Salts can make dairy products curdle. Often people avoid using salts in sauces for this reason.
Solutions : The only solution to stop the sauce from curdling is to wait until the sauce is seasoned. Once that is done, you can add it at the last minute.
If you are not confident about making sauces, you can consider adding any starchy agents such as roux solutions. Adding any starchy and thickening agent to the sauce, help it to retain its quality.
Solutions : One can go wrong easily while dissolving some corn starch in the water or making roux solutions. It is better to not use any types of oil at all, during this process to avoid curdling.
Once any cheesy sauce gets curdled, it is nearly difficult to prevent it from getting spoilt. The proteins in dairy products are impossible to be returned to their previous states. It is completely safe to consume sauces which have been curdled, but it is not tasty at all. Grainy sauces are not appetizing and cannot be served to guests also. There are many cooking strategies which can help you to combat curdling. If you want to cook sauces, it is advisable to know how to fix grainy cheese sauces. Some of the tips are discussed below.
If any dairy-based or egg-based sauce curdles, you should at once stop the process of cooking. First, you must take the cooking pan off the blazing heat or it can burn. Then it should be placed in a very cold ice bath. It is recommended that you should add ice cubes to the sauces to ensure faster cooling process.
If the curdles or clumps in the cheese sauces are much less, it is easier to remedy it. You can first pour the curdled sauce to another bowl through a perforated sieve. Then once separated from the clumps, you can whisk the sauce which is strained.
Proteins can bond together easily if any kinds of slight problem occur. It causes curdling. If you see the sauce getting curdled, you start whisking it at low temperature to prevent the clumps from increasing.
Once you see the sauce to curdle or break, you can try to fix it. When you notice any little droplets of fat at the edges of the pan, you should understand that your sauce is being curdled. In that case, you should whisk the sauce fast and reduce the temperature. Adding a few scoops of heavy cream often help the process and stabilize the item. Refrigerating it also helps often.
Though it is not impossible to fix a grainy sauce, it is very difficult to do so. Only experts or professionals manage to fix a sauce getting curdled. Nevertheless, if such a situation arises, you must take the necessary steps to fix it.
Making any sauce at home is very hard. It is impossible to make a perfect sauce at your very first attempt. It takes, time, skills, patience and practice. This article provides you with most of the necessary strategies to make sauces for the holidays. The reasons for a sauce getting curdled and solutions are also mentioned here. If it still does not work, you have to start over. Nothing else can be done. We try to make your quest to master the art of making perfect sauces easier and simpler. With the right recipes, instructions, guidance and patience even an amateur can make the most delicious cheesy sauces with minimum effort and within time period.
Basil is among the herbs that has been an issue for many centuries. Basil is a useful aromatic herb. The aroma is because of the volatile and essential oils present in the oil glands of leaves. Basil leaves are used in a variety of dishes including pasta, salads, fish, and sauces. In case you don't have freshly plucked basil leaves, you can use dried basil leaves, which is indeed the best substitute. In such cases, it's important to substitute dried basil for fresh to ensure the aromatic freshness. We'll discuss here the various aspects of this issue.
Dried herbs are widely used in recipes to ensure freshness. As fresh herbs are delicate, you need to add the herbs at the end of the cooking. On the other hand, dried herbs need more time to cook. Therefore, dry herbs are added at an early stage of cooking.
For example, for uncooked and short cooked fresh herbs are used. Dishes that entail long cooking, sauces (winter foods) need to be cooked with dried herbs. You can add the herbs during the start of the cooking and this will bring a distinct taste. Fresh bais imparts excess brightness and fresh note that is not in sync with the cooking process.
Basil is an important herb thanks to its flavor, which is a unique and distinct from other herbs. Its flavor is different in fresh and dry states. Dried basil could have a higher potency and flavor. Further, it also has distinct sweetness when compared to fresh basil.
Often, you may not get the fresh herb. Therefore, it is convenient to convert the leaves into a quality dry bit that might prove to be a little hard.
In such a case, it is recommended that you chose to use four to eight fresh basil leaves. This is equivalent to one tablespoon of dried basil. However, two tablespoons of dried basil are equivalent to using 12 fresh leaves.
When you use different drives in cooking there is a common rule that comes to the and that determines the ratio of fresh leaves to the dry leaves.
This is because the dried herbs are more effective and are concentrated than fresh herbs. when you use dried leaves you will and need here of them then when you use fresh herbs. Thus, when a recipe is to be made from 1 teaspoon of fresh oregano you need just one tablespoon up dried have. this is because the one teaspoon of dry of the dried leaves is 3 tbsp shop oregano of the herb.
Therefore, it is better to buy fresh herbs and store them so that they become dry and now you can use them as and when. For this, you need to get freshly collected leaves and wrapped them in a paper towel and store them in resealable plastic bags. Then, you need to put them into the refrigerator dried hands story that right hand out of away from light and in a dry and cool place. Make sure to watch other time for which the herbs have been in the open. Be aware that if you keep them in the open for a longer time than desired, they lose the aromas and taste less-flavored.
Now the moot question is about the right quantity of dried basil that is equivalent in bringing the good benefits of fresh.
The commonly made substation m is one teaspoon (crumbled or chopped) take the place of one tablespoon of fresh basil. In other words, you need to use one-third of dried basil to bring the same effect that happens when three cups fresh basil.
The best answer is two teaspoons of fresh is equivalent to one teaspoon dried. The explanation goes thus: if the original recipe needs two teaspoons of finely chopped fresh basil, substitute the number of leaves of the herb with one teaspoon of when substituting dried basil. This is because of it’s going to enhance the flavor.
When you substitute dried basil for the fresh leaves in the recipe, be aware that the conversion ratios should only be used as a general rule. This is thanks to the flavor losing tendency.
It's important to note that when converting fresh basil to dried basil, you need to use the right conversion ratio. The common view of experts' opinion is that you should use twice as much fresh as you use dried basil.
How much dried basil equals 1/2 cup fresh?
As we already mentioned, one cup fresh basil is equal to half-teaspoon of fresh is equal one teaspoon dried basil if you're planning to make standard recipe. Two tablespoons of chopped fresh basil, you can substitute the quantity with one tablespoon of dried basil leaves.
Before you start seasoning your dish, crush the died in yr plans of the hand or between fingers. Once they become powder, check out the smell. If the aroma has a strong flavor, it indicates that it has a strong aromatic effect.
On the other hand, if the aroma is a light, it indicates that at your dry basil. Under the circumstances, you may want to judge indicated in the original recipe.
You can also determine the basil potency is by evaluating it by its color. If it looks good and green, odds are more that it has great strength.
The dried basil is rich in nutrients. Yet we often use fresh basis. Dried basil is a great source of vitamin K and contains nutrients that are antioxidants, anti-inflammatory and other properties. Studies show that it causes a healthy effect on the respiratory system and can be consumed as herbal and other forms of tea. Basil tea is good effect in problems such as nausea, dysentery and stomach ache. Therefore, it is likely to benefit if you use basil on a regular basis. Ensure you substitute dried basil for fresh. This will bring you the desired results. It enhances the flavor and has a positive impact on health.
Grills are one of the most important cooking appliances you can have in the household. They are used for various activities such as cooking during family gatherings so that people can enjoy the taste of grilled food. But, the flat top grill is hard to clean and that’s because it’s exposed to extreme heat.
Another issue is that different ingredients and grease used on it hardens over time to make it difficult to clean it properly. There are several ways to clean a grill and this post will reveal the best way to clean a flat top grill.
Some of the common food ingredients that are prepared on a flat top grill include eggs, vegetables, eggs, and meats. For seasoning, most people use soy sauce, salt, herbs, and spices, and a lot of oil for frying the food.
The oil that is used for cooking food becomes thick as time goes by because it mixes with the food debris leading to grease build up.
The major concern is that the food debris and grease accumulation become hard and sticks to your flat top grill, making it hard to clean. Here are four steps of how you can use lemon juice to clean a flat top grill.
Check out these grill scrapers that you can use for scraping off food residue and grease on your flat top grill:
The Cuisinart CCB-500 Griddle Scraper is great for removing char and food debris on a flat top grill. With its ergonomic design that is easy to grip, you can scrape all the grill corners with ease.
The handle gives you better leverage and it has a knob grip that you can hold using the other hand. It will give you more control and pressure as you are scraping. The splash guard prevents grease and food debris from getting to your hands and the scrapper is of high-quality made up of stainless steel blade for durability.
The OXO Good Grips Electric Grill and Panini Press Brush feature thin and flexible bristles designed to get into ridges. This is suitable for cleaning a flat top grill to remove greasy food debris.
It has a soft non-slip handle to make it comfortable holding it even when your hands are wet. The Silicone wiper blade scraps off food debris and grease without causing damage to the delicate parts of the grill.
Whether you’re a professional chef or you just want to cook for your family and friends, it’s necessary to clean your flat top grill. The best part about this kitchen appliance is the fact that you just have to clean and maintain it after each use.
If you have the right tools and you give the flat top grill proper care, it will last longer. It means you don’t have to spend tons of money on a new one very soon. Vinegar can be used to prevent rusting to your grill while you can use oil for seasoning the metal. Here are five ways to clean a flat top grill:
Mix water and vinegar, and pour 50% of it into a spray bucket. You can pour the other half into a small bucket.
Spray the surface of the grill with the mixture. Then wait for about 5 minutes for the water-vinegar mixture to soak the char and food debris. Scrub the grill surface with a grill brush to get rid of them.
Take a rag and dip it into the bucket with the water-vinegar mixture. Wring it out and wipe clean the inside of the grill. Make sure to replace the rags weekly so that the grill is not contaminated with dirt.
Pour oil on a rag and wipe it on the grill surface. The oil will prevent food debris and grease from building up over time. If you season your flat top grill surface with oil once in a while, it will also make cleaning pretty easy.
The best way to clean a flat top grill is to use the right and proper materials. This is the only way to make your cooking and cleaning up experience a memorable one. Take a look at this flat top grill tool kit:
Blackstone Signature Griddle Accessories has various high-quality tools that are perfect for cooking and cleaning up a flat top grill. The set has five tools which are made up of stainless steel for long-lasting.
It includes 2 stainless steel spatulas suitable for grill applications such as flipping burgers and pancakes. There is also a scraper that can be used to scrape the surface of the grill clean. Besides, the set comes with 2 fine tip bottles and liquids such as oil and water. They are also dishwater safe, meaning it will be easy and quick for you to clean them up after use.
This is a great set because it has a cookbook that has several recipes to help you prepare mouthwatering foods for your family and friends. It’s also a suitable tool kit for restaurants which are focused on cooking delicious meals for their guests.
Grill bricks make it easy for you to remove grease and food debris that is left behind on your flat top grill. While a grill brick removes grease, it doesn’t absorb the grease or the odor, making it easy to clean too.
It can be used to remove even the small food particles from the surface of a flat top grill. A grill brick is the best way to clean a flat top grill and it can be used on its own or you can have a handle feature.
There are various cleaning methods which may differ from one person to another, but here are directions that you can use.
While the grill is still hot, pour onto the surface about 1 cup of olive oil.
Scrub the surface with a grill brick by making concentric circles until it’s clean.
Scrape the olive oil into the grease trough and get rid of it.
Pour 1 cup of soda water onto the still-hot grill to soften and lift the hardened grease.
Scrub the grill surface with the grill brick by making the concentric circles and pour the remaining liquid into the grease trough.
Pour 1/2 cup of either lemon juice and soda water mixture or vinegar and water onto the grill surface.
Rub the grill surface with a clean rag until it’s clean and looks polished.
If you are wondering where to get the best grill brick, check the products below:
Avant Grub Grill Cleaning Brick is made of pumice stone, meaning that it doesn’t leave scratches on the surface of your flat top grill. You just need to apply light pressure as you are cleaning and it will remove grease and food residues.
The brick can be used on a hot grill tops and you can use either a rag or a grill brick holder when applying light pressure. It’s a reusable stone and it doesn’t absorb grease or odor to make it easy for you to clean it after each use.
The Scotch-Brite 746 Quick Clean Pad is suitable for cleaning the surface of either a grill or griddle. It has a thick and open design for easy cleaning. The pad has evenly distributed mineral particles for effective and consistent performance.
It has high-quality material to resist the heat from water and grill surfaces, this makes it last for long. Its heavy-duty design helps you to clean it fast and it can also resist clogging.
It’s necessary to clean your flat top grill so that it can last long as expected by its manufacturer. The only way to accomplish this goal is by cleaning it on a daily basis after use.
Scraping the food remains and grease from the grill surface will prolong the life of this precious kitchen appliance. If you are using a grill in your restaurant or grill business, an extended lifespan means more savings and profits.
Seasoning is an important procedure that you have to apply on your grill. It prevents the grill from rusting and it will make cleaning easy for you. The main idea for seasoning is to prevent grease buildup and food debris from getting on the grill surface. The products mentioned above are valuable as they will keep your flat top grill clean.
Saving money doesn’t have to be tedious and boring. With many of us feeling the pinch these days, it’s useful to find ways of using up every little piece of what you buy. It’s less wasteful, which is something the world certainly needs a lot more of, and it also makes life a little more sustainable.
When it comes to food shopping, we obviously need to shop around to find the best prices. And healthy eating is becoming a concern of many people, with rising rates of obesity and associated diseases.
One of the healthier food choices recommended by experts is salmon. It’s high in Omega fatty acids, which are essential for optimal bodily functioning, and a good source of protein. But have you ever wondered what to do with salmon scraps?
When I was a child, I could not understand this saying. Now I know exactly what is meant: if you don’t waste things, you shall not be in want. Using every piece of salmon, including the off-cuts, is in line with this principle.
We need to start considering what we throw ‘away,’ not only to save money, but in relation to saving the planet. When we buy salmon and other fish, there are scraps left over after you’ve trimmed it.
These trimmings can be turned into a myriad delicious meal, making sure you don’t waste any part of the fish. Some retailers also sell salmon trimmings themselves at a very good price. We’ve put together some great ideas about what to do with salmon scraps.
How about using up those salmon trimmings the next time you make scrambled eggs for breakfast? Salmon works perfectly with creamy scrambled eggs after being lightly sautéed in a little butter or olive oil.
Otherwise, these salmon fish cakes are delicious at any meal, or as a healthy snack.
550 g potatoes, peeled and chopped into 1cm cubes
45 g frozen peas
3 green onions, finely chopped
400g salmon scraps, lightly-poached in a little water, and chopped
1 lemon, zested
1 tablespoon or more wheat flour
olive oil for frying
Boil diced potatoes for 8 minutes. Add peas and cook until potatoes are tender (10 minutes). Drain and place in a large bowl. Mash potatoes and peas together. Add to the mash finely-chopped green onions and lemon zest.
Chop salmon scraps finely, and add to mixture. Add beaten egg and combine thoroughly. Divide mixture into 8 and form each portion into a fish cake with your flour-dusted hands. Place each cake on a floured plate and dust the top with a little extra flour.
Place a large skillet on medium heat. Add 2 tablespoons of olive oil and heat. Once the oil is hot, place the fishcakes into the pan, cooking for about 4 minutes per side. The fishcakes should be golden brown and crisp on the outside. Be careful not to break them up when turning over.
For serving, slice the lemon into six pieces, one for each plate, and serve fishcakes with green vegetables in season, or a crispy salad.
But that’s just one way you can solve the dilemma of what to do with salmon scraps. Try using them in a stir-fry with seasonal vegetables. Or try your hand at a chowder or a delicious, hearty salmon risotto.
Sauté or poach salmon scraps and turn into a moreish sandwich filling. Add chopped hard-boiled egg, chives, and mayonnaise and voila! In fact, the sky’s the limit with salmon trimmings.
The signature of a Creme Brulee is the caramelized crust. You sprinkle sugar over the top of the delicate custard and caramelize it with the flame of a kitchen torch. The type of sugar you use is very important.
If it is too thin, it does not caramelize into a decent crisp crust. If the sugar is too coarse, it may not caramelize quickly enough and you may melt the custard. Cracking into a perfectly torched sugar crust is a delightful experience and the following three sugar types are the best for creating it. This will help you in shortlisting the best sugar for Creme Brulee.
Turbinado sugar, or sugar ‘in the raw,’ gets its name from the technique used to make it. The raw sugar is spun in a centrifuge or turbine. Refined sugar products go through much more processing after this stage.
Turbinado looks somewhat like brown sugar but the crystals are harder, paler and larger. It is slightly finer and less sticky than Demerara sugar. Turbinado sugar makes a crisp crust that is not too thin with a delicious, complex flavor due to the molasses content.
Turbinado Sugar by Sugar In The Raw is made using 100% natural pure cane sugar.
You can reclose the bag so you keep the sugar fresh. This 6-lb. “baker’s bag” is perfect for baking.
Kauffman’s Fruit Farm, sellers of this product, buy large quantities of raw sugar and repackage it into more practical sizes for your baking needs. They offer these bags at a reasonable price.
As their bulk foods are packaged in random weight measures you will receive at least as much as you ordered, or even slightly more. Buying in bulk quantities helps you to save.
If you would rather buy your raw sugar in packets, try out this pack containing 500 packets from Sugar In The Raw. It is easy to store the box in the pantry and use the packets as you need them. You may prefer the convenience of using packets and they help to prevent spillage and waste.
Crystal sugar goes through various chemical reactions as a part of the juice purification process. The sugar cane or sugar beets are crushed and the juice is purified and boiled to produce thick syrup. The raw sugar crystals are extracted from the syrup, usually with the use of a centrifuge. The liquid left behind is the dark, sticky molasses.
If you have a large-grained crystal sugar that you like using, try using your food processor to break down some of the crystals before putting it on your Creme Brulee.
Crystal sugar is free of contaminants and melts clean and easily. The white crystals give a great visual cue when making the crust. As they are torched, the white sugar turns a golden brown so it’s easy to monitor when the crust reaches perfection and you won’t end up going too far and burning the sugar which makes it taste bitter.
C&H® Granulated Sugar is a well-known brand and its use in Creme Brulees is well documented. Get a 6-pack of 2 lb boxes of this pure cane granulated white sugar for easy and convenient use.
This Future Essentials canned white sugar is ready to use and one of its biggest advantages is that it has a long shelf life. The six 25oz cans have a total net weight of 9.375 lbs.
Mother Organic white granulated sugar is cultivated in India and contains no pesticides, chemicals or fertilizers. It has no additives and no polish. The company uses the latest organic farming technology to improve the quality and nutritional standard of its products.
So, next on our list of best sugar for Creme Brulee is Demerara. Some people erroneously assume that Demerara sugar is just brown sugar. Unlike brown sugar which is just white sugar lightly bathed in molasses, Demerara sugar is a large grained, rather crunchy sugar that’s partially refined.
Demerara sugar used to be manufactured and shipped from the port of Demerara, in British Guyana but is now grown in other places too. The light brown sugar has a caramel-like flavor that lends complexity and depth to baking.
The crunchy, large crystals make it perfect for the crust of a Creme Brulee and it’s not too moist and clumpy like brown sugar.
This Demerara Sugar by D'allesandro's has a smooth, natural molasses flavor. The large, light brown crystals make it great in baked desserts. It is gluten-free, Kosher Parve Certified and Non-GMO.
This Demerara sugar by Tate & Lyle has large amber crystals that deliver a distinctive textural crunch. This sugar is traded in compliance with Fairtrade standards.
This product sold by ChefShop is imported from the island of Mauritius. It is made from cane sugar grown in rich, volcanic soil. Pale, delicate and large-grained, it’s perfect for use in desserts, especially as a crust for a Creme Brulee. The more you buy, the less it costs to ship.
A Creme Brulee may not be as easy to make as cookies but using the best sugar for Creme Brulee can go a long way to helping you produce the perfect crust.
Some chefs prefer to use Turbinado or Demerara sugar for the rich, complex taste and the fact that they create a crust that’s not too thin. Others prefer using crystal sugar because it is free of contaminants and melts so easily and cleanly. It also gives them more control over the color of the crust.
It’s up to you to experiment and find out what works best for you. Time is of the essence as too much heat for too long heats up the custard. With a bit of practice, your Creme Brulee will have that delicious, crunchy crust you’re looking for.
Brownies are delicious and can be enjoyed as a snack and as dessert. You can also enjoy brownies by yourself or with others. Enjoying brownies with others can be a problem though if you'll be the one baking them.
This is because you'll be expected to deliver brownies that won't only taste good but look good as well. Making brownies that taste good isn't a problem though, making them look good is and this is mostly due to the fact that we don't cut them properly.
1. Brownies don't only taste great, they smell divine too. That means we may find it difficult to let them cool down properly and hot brownies crumble when cut. If you want your brownies to get cut properly, you'll have to leave the uncut brownie in the pan overnight. Also, make sure that you don't leave it near any heat source.
2. If you don't have time to let your uncut brownie cool overnight, you’ll have to let it cool for three hours.
3. Instead of pouring your batter over parchment paper or an oiled pan, spread some tin foil inside the pan. Make sure that your tin foil covers the pan’s edges too, even if you won't be making thick brownies.
Unfortunately, the best way to cut brownies can be a little painful because an unsliced brownie gets hard when it's properly cooled. Another downside is that you won't be able to cut it correctly if it's inside the pan due to its hardness.
This means you'll have to peel back the tin foil from the pan’s edges, carefully remove the brownie and place it on a cutting board. Now, you'll need a long, sturdy and sharp knife with smooth edges.
Place the knife halfway through the length of the brownie and across its breadth. Press down the knife’s tip just over its edge so that it's positioned like an office guillotine and cut in one firm motion.
Repeat this twice so that you have four roughly equal pieces that you can further divide.
The previous method is okay if you want to enjoy your brownies with friends. However, if you will be making brownies for a larger and stranger audience, you will want to make sure that every piece is perfect.
The best way to cut brownies to perfection will require you to measure the perimeter of the brownie. The size of your uncut brownie will determine the number of brownies you'll end up having, depending on the thickness you desire.
Now, this is how you would cut your brownie if it was 10 inches by 6 inches. Assuming that you want 2 by 2-inch brownies. All you'd have to do is use that smooth knife and ruler to measure and mark every 2-inch interval. Then you'd have to use your ruler to make indentations on the brownie to connect parallel markings.
You will use these indentations as guides when you're cutting. Also, don't forget that the best way to cut brownies is dividing them at their halfway marks.
Not allowing your uncut brownies to cool properly will increase their chances of crumbling when they get cut. However, their not cooling enough has its upsides, the first one being that they're easier to cut since they're soft. The other is that some people like their brownies with a gooey texture.
Gooey brownies are delicious but cutting them can be a nightmare because they'll stick to your knife. The best way to cut brownies that are gooey is with plastic knives. Plastic knives also make it easier for you to cut your brownies without taking them out of the pan.
If you don't have access to plastic knives, a regular sharp serrated knife will be okay. If you are using a knife with a metal blade, however, you'll need to keep a bowl of warm water close by.
You will use this water to get rid of any brownie residue that your knife will be left with after each cut. Depending on how you made your brownies, you may need this water for the plastic knife too.
If you don't want to cut your brownies inside the pan, this is what you should do. Carefully lift the uncut brownie out of the pan using the tin foil and place it on your cutting board. Now, you're going to cut your brownie into 4 quarters, as mentioned previously.
The only thing that you won't do now is using your knife as an office guillotine. For this, you'll have to place the knife on the side of the brownie that's facing away from you.
You'll now have to cut it in half using the serrated/plastic knife as you would a saw. Continue cutting the brownies further into quarters and eighths or until you have your desired number of brownies.
If you would like to cut your brownies to specific sizes, you can just use this method with the already discussed ruler technique.
Also, if you'll be using a serrated knife, you'll have to wipe your knife with warm water before you cut. Using it cold will cause chunks of the brownie to stick to it and that won't make your brownies look good.
Cutting your brownies in the pan will make the whole process easier because the pan will be holding them in place. This will decrease your chances of getting uneven pieces too because the brownies won't have enough space to move around and get mangled.
The problem, though, will be removing them from the pan. If you would try to lift precut brownies from using the tin foil, they'll all move towards the middle and thus squash each other.
In this situation, the best way forward would be removing the brownies individually, starting with the ones at the sides.
Celery root is a common vegetable that is normally used in soups, can be roasted or even used salads. Celery root, however, is the root of a plant called celeriac and shouldn't be confused with celery.
These two vegetables taste very similar though, the difference between them being that celery root tastes nuttier, creamier and a bit more like parsley. These similarities are the reason why we've decided to get you acquainted with vegetables that can serve as a substitution for celery root.
Parsnip has that parsley-like flavor that celery root has, it also has a more hearty flavor and it has a tinge of sweetness when it's fully ripe. Parsnip has a sharp, crunchy texture that makes it perfect for salads. It also has a lot of health benefits. One of these is that it contains potassium.
This compound alleviates blood pressure by stopping veins and arteries from contracting. Parsnip also has the vitamins E and C that boost your immune system. Besides being healthy, parsnips are resilient vegetables and thus easy to plant.
Parsnips can also be prepared in a number of ways. This means they can replace celery root when it comes to baking, frying, and roasting, to name a few preparation methods.
These stalks have a taste and texture that's very similar to celery, but they have a mellow anise-like flavor when cooked. Fennel stalks taste best when used as a substitution for celery root in fish dishes. Another fun fact about fennel stalks is that they're used as a flavoring in some kinds of toothpaste.
This yam-like vegetable is great for replacing celery root in salads. This is due to its slightly sweet, crisp flavor and its crunchy texture. Jicama isn't just tasty, it has a lot of health benefits too.
For one, it has a high concentration of fiber. Fiber helps your body to digest food properly, this will lessen your chances of getting constipated. This fiber will also lessen your LDL cholesterol intake, so jicama also protects your heart.
Jicama is also rich in vitamin C. If you eat two 130-gram servings of the root, you'll get 88% of this vitamin’s RDI (recommended daily intake). The root also has other antioxidants like selenium and vitamin E. This means replacing celery root with jicama will lessen your chances of getting oxidative stress-related problems like cancer and diabetes.
Raw rutabaga has a slight turnip-like bitterness, it also has a juicy and crunchy texture. Due to its bitterness, however, raw rutabaga wouldn't be the perfect substitute for celery root in salads. Once cooked through, rutabaga has a savory-sweet taste coupled with a rich golden color that resembles potato chips.
Rutabagas don't just taste good, they're also low on fat and carbohydrates. This means they're your go-to comfort food when you're on a diet.
This vegetable is also known as Chinese cabbage. Chinese cabbage has a white bottom that tastes a lot like celery but has a lighter flavor and more crunch. This makes it a perfect substitute for celery root in salads that need crisper ingredients.
Bok choy also doesn't take long to get ready for harvesting, its larger varieties take a maximum of 6 weeks to get ready. Smaller variations take about a month to get ready. Bok choy is rich in vitamin K and an uncooked 140-gram serving can provide adult women with over 69% of their RDI.
Despite its name, water chestnuts aren't nuts but they are vegetables that grow well underwater, in mud and in marshes. These vegetables have a crunchy texture and a slightly sweet taste when raw.
When they're cooked through, they become a bit softer and they develop a nutty taste. Using the right spices or seasoning that nutty flavor can get overpowered and that's what makes it the best substitution for celery root in recipes that need the root’s texture only.
Water chestnuts are 74% water when raw. This means you can eat a lot of them without worrying about your calorie intake.
Celery root develops a sweet taste when cooked. Carrots also get sweeter with cooking so they can be a good substitution for celery root in stews and soups.
These vegetables are also known as sunchokes and they have that nutty taste that celery root has. Sunchokes also have a potato-like savory taste and can substitute for celery root in salads, regardless of whether they're cooked or raw.
If you are using them in a salad, you'll have to steam them because they get too soft when boiled. Their ability to soften quickly makes them ideal for soups as they'll get to release their flavor fully.
You'll have to be careful when dealing with this vegetable though, as it has a high concentration of inulin. Inulin is a carbohydrate that will make you feel bloated so it's not recommended that you eat sunchokes regularly.
Despite its name, daikon radish doesn't have that strong peppery taste that radishes have. Instead, it has a milder crisp taste that makes it a good substitution for celery root.
Daikon radish can be consumed raw or cooked and it tastes best when it's stir-fried or used in a salad. This radish is rich in copper, a mineral that helps with connective tissue production.
Daikon radish also has a decent concentration of calcium and thus can help with slowing down the effects of osteoporosis. Despite its unique taste and health benefits, this radish is still a radish and it will give you problems if you suffer from gallstones.
Parsley root looks a lot like parsnip and it also has a texture that's similar to it. Parsley roots, however, have a milder and sweeter taste when compared to parsnips.
This vegetable can substitute celery root in any fried, baked or roasted dish and it can also be used raw in a salad. Parsley root is also rich in vitamin A. This nutrient keeps your skin and eyes healthy.
The most debated topics when it comes to pizza are almost always about the base or the topping. For example, memes that encourage or oppose using pineapple as a topping are going viral online. Also, people are more likely to complain about the thickness of their pizza bases in restaurants.
During all this, people don't seem to care that much about the kind of sauces that are put on their pizzas. Sauces, however, play an important role in pizzas as they're what keeps the base and the toppings together. This is why we've decided to investigate and see what kind of sauce goes on pizza the best.
This sauce pairs well with almost any kind of topping and the good news about it is that it's easy to make. An important fact about pizza sauce making is that it has to be thick enough to hold the toppings whilst hot. To make a tomato sauce that'll be thick, you'll need:
A 6 oz. tomato paste can
One can of 28 oz. crushed tomatoes
A teaspoon of basil
Two tablespoons of olive oil
Half a tablespoon of sugar
A clove of minced garlic
3/4 teaspoon of salt
Half a teaspoon of dried oregano
Freshly cracked black pepper and a bit of crushed red pepper.
To make the sauce, you'll have to:
Cook the garlic in olive oil until it's soft and aromatic.
Put the remaining ingredients in, flavor with both peppers and stir until it's well mixed.
Close the pot and let it start simmering, gradually bring the sauce to low heat and let it simmer for 25 minutes. After this, your sauce will be ready for the pizza.
If you're still asking yourself what kind of sauce goes on pizza, we've got another classic sauce for you. Like tomato sauce, white sauce is virtually good with any topping.
White sauce also tastes best with mushrooms and meat due to its creamy texture and flavor. If you'd like to make this sauce, you'll need the following:
Grated Parmesan cheese (1/3 of a cup)
A tablespoon of butter
A pinch of freshly ground black pepper
Some salt (Kosher salt or sea salt)
Three tablespoons of flour
A teaspoon of Italian seasoning
A quarter cup of milk and a teaspoon of garlic powder.
To prepare the sauce, do the following:
Using low heat, melt your butter in a medium-sized saucepan, add the flour and then stir with a fork until thick and doughy.
Increase the heat to just under medium, gradually pour in the milk and then use a whisk to beat the mix. Make sure that lumps don't form.
Add the seasoning, spices, and salt. Now let your sauce simmer until it gets thick.
Gradually mix in the Parmesan cheese and keep stirring until the cheese melts. Continue stirring until the cheese gets integrated with the rest of the sauce. You can now add this sauce to your pizza and enjoy.
If you’d still like to know what kind of sauce goes on pizza besides these classics, you can try the basil-based pesto sauce. You could also use ranch sauce, it has a creamy taste that makes it an ideal replacement for cheese.
To add a sweeter twist to your pizzas, you can use fig jam as a substitute for the sauce. If you want to shake things up for your pizzas, you could just spread Nutella and enjoy your pizza as dessert.
Now you know that making your favorite pizza sauce is easy as pie, pick up the base and prepare a pizza with your favorite toppings and sauce.
While everyone believes that baking is an art, we know that it's more of a science. This is especially so when it comes to bread making because you need precision to make a good quality loaf. Precision will make you careful of the ingredients you use.
Precision will also help you to determine the best temperature for rising bread dough. Most people struggle with getting their temperature right when baking due to viewing baking as an art. We'll now show you how to get it right using precise and proven methods.
It's important to note that the “room temperature” you're supposed to let your dough rise in is ideally 75-90 degrees Fahrenheit. If you leave your dough to rise in a temperature below 75 degrees, it'll take longer to rise.
On the other hand, if you try to speed up the process by keeping it at a temperature higher than 90 degrees, your yeast will become inactive. So make sure that you use a kitchen thermometer with every method.
For it to stay pliable, your dough will need to be in a moist setting whilst rising. You can make your microwave’s interior moist by placing a glass of water in it, putting it on high heat and waiting for two minutes.
When putting the dough in the microwave, make sure that it's covered and don't take the glass of water out. Your dough will take 30 minutes to rise to double its initial size. If it isn't ready after 30 minutes, you'll have to reheat the water, put back the dough and wait for 15 minutes.
When using an oven, you'll have to warm it at its lowest heat for two minutes before switching it off. After switching it off, you'll have to place a big bowl of boiling water at the oven’s back for moisture.
You'll now have to place the covered dough at the center of the oven’s middle rack, close the door and wait. The dough will take about 15 minutes to rise and if it hasn't risen to double its size, let it stay there for 15 more minutes.
Another method that'll help you with keeping in line with the best temperature for rising bread dough when making bread involves taking into account all the variables that affect the dough’s temperature. These variables are:
Your kitchens temperature.
Your flour’s temperature.
The heat generated by friction during the mixing process.
Pre-ferment if you've used it.
These variables will be used to determine your dough's water temperature using the following formulas.
(4 x desired temperature) - kitchen temperature - pre-ferment temperature - flour temperature - mixing heat
(3 x desired temperature) - mixing heat - kitchen temperature - flour temperature
Now, let's say we have a kitchen that's 65 degrees cool, flour that measures at 62 degrees and possibly, pre-ferment that reads at 63 degrees. Let's also assume that we'll use a mixer for our batter that'll raise our dough’s temperature by 35 degrees.
Also, given the fact that the best temperature for rising bread dough is 75-90 degrees, let's choose to let ours rise at 80 degrees. Using these variables, let's now use this formula to see how hot our water will need to be.
(4 × 80) - 65 - 63 - 62 - 35 = 95 degrees
(3 × 80) - 35 - 65 - 62 = 78 degrees
This means that you'll have to use water that measures at these degrees of heat to mix your dough. This will allow the dough to rise at 80 degrees in a kitchen that's 65 degrees.
The green onions are a common food ingredient in many cuisines across the world because of their specific and refreshing taste which adds up to the flavor of many traditional dishes. However, there are many equally delicious substitutes for the green onions which are interesting for people who like to add some exotic ingredients to make their meals unforgettable.
Also, some people don’t like the taste of green onions, or they’re allergic to some of its natural traits. Therefore, a green onion substitute might be the right solution for all those people who want their meals to have that delicious final touch with a taste of onion that is well-mixed with other ingredients.
Each green onion substitute that we will mention here features a unique onion taste which can expand your palette of tastes and become your all-time favorite later on.
Sometimes called scallions and spring onions, the green onions are standardly used in Asian cuisines, but many other world cuisines are known for frequent use of green onions in meals. The green onions have a distinct taste that features a sharp flavor with the white part of the onion having the strongest taste.
Because of the strong taste, the opinions are divided when it comes to the frequent use of green onions in meals. Some people find this sharp onion taste attractive, but others find it too strong and thus reluctantly include the green onions while cooking.
Therefore, a green onion substitute won’t feature such a strong taste as it’s more versatile which means that it can be used in a variety of different meals and significantly add up to their flavor.
How to Use Green Onions in Meals?
Some people find themselves puzzled about which parts of the green onions are best used for cooking. Also, some of the most common problems with the preparation of green onions is a question whether all of the green onion parts are edible.
In most recipes which list the green onions among the ingredients, you’ll only need the white root and the pale green portion which is just above the root. Also, the green leaves have a purpose as they can be thinly sliced and used as a delicious garnish for a big number of meals.
It is also important that you know how to choose the quality onions as you may encounter a big difference in taste between the lower and higher quality onions. So, before you decide to buy a few green onions, make sure that you’ve checked these things first:
Generally, the green onions feature long, straight green leaves and straight bases, rather than bulbous-shaped. Look for the green onions with the straight bases as such a trait means that the onions were harvested when they were still young before they had time to develop into a large, rounded mature onion that features a notably different taste.
It’s also important that you choose green onions with fresh-looking green tops and clean white ends because these traits provide you with instant insight into the freshness of the vegetables.
When buying green onions for a recipe, it’s good to keep in mind that 1 medium green onion is the same as 2 tablespoons sliced green onions concerning the taste intensity.
There are useful tips for green onion preparation to help you get the best of this vegetable:
The onions are best rinsed under cool tap water and also it’s important that you remove any wilted or damaged tops on the white parts.
When it comes to cutting the onions, it’s recommended that you lay several onions on a cutting surface and trim off the stringy root ends using a chef’s knife.
As it was already mentioned, some people would rather try a recipe with a green onion substitute as they don’t like the taste of the green onions, or they just want to include some exotic choices in their meals.
Therefore, the following list of green onion substitutes should help you make a good decision while considering the alternatives. Each green onion substitute features a unique taste and may inspire you to make your own original recipes which include them.
Chives are best used for garnishes and raw dishes as they feature a distinct taste that is not too sharp but leaves a unique and pleasant feeling on your taste buds. The chives are not as crunchy as green onions, but among all of the green onion substitutes, they taste the most similar to green onions.
Leeks feature a look that is quite similar to green onions but with the much wider stalks that are more leaf-like. The leeks feature a strong taste, similar to fully-grown onions, so make sure that you don’t overuse them in the recipe. This green onion substitute is recommended to be used only in a cooked dish where the flavors mellow differently.
Ramps are foraged in the spring and present a sort of wild leeks which grow throughout Europe, Asia, Canada, and the Eastern United States. The ramps have an interesting flavor which is somewhere in between the onion and garlic flavors. The ramps are not appropriate as a garnish, so use them in a cooked recipe or sauce.
This is the sweetest green onion substitute as it features a mild and sweet flavor which adds up to the overall deliciousness of your dish. The shallots should be used in small amounts and only as a substitution in cooked dishes.
White or yellow onions are listed among the green onion substitutes as they can add up to the flavor balance if finely minced and used with discretion. Also, you can use red onions as they are sweeter and mellower. The red onions are best used for preparing a garnish on tacos or in salsa.
All of the mentioned substitutes have specific recipes in which their full flavor potential can be emphasized. We will show you a few ways to prepare each green onion substitute and enjoy its full taste.
The chives are best prepared if snipped with scissors instead of chopping them. Also, it’s important that you don’t subject them to much cooking as they will lose their delicate taste. Purple blue chive flowers can also be eaten and used as a garnish.
One of the recipes which may introduce you the best to the taste of the chives is mushroom and asparagus risotto recipe.
The leeks are easy to prepare as you only have to trim off the roots and the coarse dark green part of the tops, then cut the leeks in lengthways, wash them under a running tap and drain thoroughly afterward.
Remember not to throw away the roots and dark green parts of the tops. If you want to feel the full taste of the leeks, check the creamy one-pot spaghetti with leeks recipe.
One of the best ways to use the ramps in the recipe is to make a pizza with ramps, morels, and eggs. Also, if you like the taste of the ramps, you can pickle them and by doing so, preserve their taste.
The garlic-like flavor of the ramps is well-combined with vinegar as the vinegar enhances the taste of the ramps, making them taste sharper. The ramps are also great when grilled in combination with white cheddar grits. This recipe brings the bright, onion-like ramps and introduces the springtime.
As mentioned, the shallots have a milder, sweeter flavor than onions. The shallots are very versatile as they can be used in everything from pies and tarts to pickles, sauces, etc.
If you want to taste the shallots at their finest, then you should check the shallot and red wine sauce which presents a magical flavor addition to rib-eye steaks. This recipe allows for the shallots to express their sweetness to the maximum and perfectly merge with the rest of the ingredients to form one of the best steak sauces out there.
The white onions are known to have a very strong flavor, but in certain recipes, if prepared properly, they can be a slight, but noticeable addition to the overall flavor of the meal. One of the best ways to see how the white onions can make a discrete addition to the taste is to prepare them in a quick veggie risotto recipe.
The red onions feature a specific preparation method which allows for their full taste. If you want to prepare the best red onions, you should slice them as thin as possible by using a mandolin. Then, stuff the onions in the jar and combine them with apple cider vinegar, salt, sugar, and warm water.