Many baking recipes call for amounts of sifted flour. When flour is sifted and then measured by volume (in measuring cups), the amount of flour will be less than if the flour was not sifted. I’ve already revealed that sifting dry ingredients together is a waste of time. But when you must have your flour … Read more
If you are making the classic American pumpkin pie using Libby’s pumpkin puree (or any other brand of pumpkin puree) and the grocery is out of evaporated milk (it happens during the Holidays), you may want to substitute half-and-half or cream. The question is can you and, if so, how much should you use? Quick … Read more
If I could name two most underused flavorings in the United States, I would pick paprika and dill weed. But, if I had to name the one that I love the most, it would be paprika. Paprika is nothing more than a blend of chile powders, yet, there is nothing that comes close to the … Read more
Obviously, you can use powdered milk mixed with water to make milk for your recipes. The instructions for doing so are on the box. What if all you have is evaporated milk? How much water do you add to that to make regular milk? Evaporated milk is milk that has had 60% of its water … Read more
You may have read that you should never use dried herbs in your cooking. But you do, don’t you? What’s more, you make tasty food with dried herbs. Sure, in a perfect world, we’d always use fresh ingredients. However, depending on the preparation, dried herbs can sometimes be even better. But, what if you have to … Read more
Buttermilk has two main functions in recipes. One is to provide an acid to react with baking soda. The other is to provide flavor. Although buttermilk got its name for being the liquid left over from butter making, today, buttermilk is milk that has been cultured with bacteria. These bacteria produce the lactic acid that … Read more