Tip of the Day- Keeping it Steady

When you are cooking at home, sometimes the most difficult situations arise from simply not having a helping hand. There are always ways around this, and you should be confident you could complete any recipe on your own! Here are a few simple ways to get the job done safely, and easily.

1. When using a cutting board, place a damp paper towel underneath it. This will prevent slipping and sliding, and allow you to maintain control of the knife and whatever you are cutting.

2. If you are making salad dressing, or any other type of emulsion, constant whisking is key. This means that you need to be slowly pouring oil into a bowl, while whisking. Don't have a third hand to hold the bowl? Me either! I simply take a moist dish towel, hold it by one corner and spin so that it is now long and twisted. Wrap the towel around the base of the bowl. You may have to wiggle the bowl a bit to make sure it is secure, but this should hold it in place for you.

Common Substitutions

A few days ago I posted to let you guys know, if there is ever an ingredient you do not have or do not want to use, simply ask and I will give you alternative options. Here is a handy list of some common substitutions in cooking/baking.

Substitutions

Arrowroot 2tsp. = 1 and 3/4 TBSP. flour
Baking Powder 1tsp.= 1/2 tsp. cream of tartar and 1/4 tsp. baking soda
Butter 1 cup= 7/8 cup oil
Chocolate, Unsweetened 1 square= 3 TBSP cocoa and 1 and 1/2 tsp. oil or shortening
Cornstarch 1 TBSP. = 2 TBSP. flour
AP Flour 1 cup= 1 cup and 2 TBSP. cake flour
Cake Flour 1 cup= 7/8 cup all purpose flour
Sugar 1 cup= 1 cup honey and 1/4 tsp. baking soda

Substituting can help you in a pinch, or in avoiding certain ingredients for any reason. It can also be very useful if you are trying to cut corners to save a few bucks.

Tip of the Day (#2) Chicken

Chicken is a delicious, lean protein that pairs well with virtually anything you could think of. The most important aspect of cooking chicken is the internal temperature which you are cooking it to. So often, I find that chicken is extremely over cooked in attempts to "make sure that it's done". The easiest way to fix this dilemma is to invest in a good (~$15.00) meat thermometer. When your chicken is fully cooked it will read 160 degrees (and carry over to 165 when removed). It is not necessary to cook beyond this. Over cooked chicken is dry and tasteless and the downfall of most poorly executed chicken dishes. Monitor internal temperature and it will be moist, juicy, and flavorful every time!