Keep a green tree alive in your heart and a songbird may come to sing there.
- Chinese Proverb
What are you looking for in a Wedding Cake
August 31, 2010 By Leave a Comment
Dotted Swiss Daisy Wedding Cake
Questions you should be asked by your cake designer regarding how many servings the cake should be made for:
- How many guests are you expecting?
- Will you be serving right after dinner or later in the evening?
- Are you having other desserts?
- Do you have any specail dietary needs for family members?
Non-Technical Terms in Measurement
August 30, 2010 By Leave a Comment
Heart Shaped Measuring Spoons
Exact measuring is not always necessary in a recipe. If you are cooking a soup, stew, or stir-fry, it usually doesn’t require exact measurements. Sometimes in cooking you will hear non-technical terms such as: dash, pinch and smidgen. Traditionally, these were known as very small amounts, although, exactly how much they equaled we didn’t really know.
Since then, these non-technical terms have come to be more uniformly defined. A smidgen is ½ pinch or 1/32 teaspoon. Two smidgens equal one pinch.
We generally know a pinch as the amount you can get between your thumb and forefinger; however, now a pinch is ½ dash or 1/16 teaspoon. Two pinches equal one dash.
Originally, a dash was a term used when measuring liquids. Now the term has come to be used with both liquid and dry ingredients. A dash is 1/8 teaspoon. Eight dashes equal one teaspoon.
If these non-technical terms appeal to you, some companies do sell measuring spoons that measure a dash, a pinch and a smidgen.
Thought of the Day
August 30, 2010 By Leave a Comment
I have learned to seek my happiness by limiting my desires, rather than in attempting to satisfy them.
- John Stuart Mill
Thought of the Day
August 29, 2010 By Leave a Comment
“How does one become a butterfly? You must want to fly so much that you are willing to give up being a caterpillar.”
- Trina Paulus
Tips and Tricks to Measuring
August 29, 2010 By Leave a Comment
Measuring Ingredients
When using dry ingredients like flour, baking power or soda or sugar, it helps to measure them in the appropriate cup (whether it calls for a tablespoon, ½ cup, 1 cup, etc.) and then using the straight edge of a knife, to level it off even with the top of the measuring cup. Start off by overfilling the measuring cup and spoon and then level it off. You can do this over a paper plate, which will make it easier to fold and pour the excess dry ingredient back into its container.
When measuring liquids in a liquid measuring cup, it’s important to do so at eye-level, so that you get it right on the appropriate measuring line. If you are looking down into the liquid measuring cup, you may misjudge.
If you are using a measuring spoon, it’s not a good idea to do it over the bowl you are mixing ingredients in. It’s too easy to spill, so measure the ingredient off to the side and then pour into the bowl.
It’s also important to pay attention to the way an ingredient is supposed to be cut. If a recipe calls for ½ cup of diced green peppers, you want to make sure that you have actually diced the green peppers, not just cut them into chunks. Some recipes may call for an ingredient to be chopped or minced, so again, pay careful attention to what is required and then make sure the ingredients are placed in the measuring cup so that they are even with the measurement line you are aiming for.
Measuring ingredients like peanut butter and lard can be tricky. Rub the inside of the measuring spoon or cup with a small amount of oil so that it’s easier to scoop out of the cup or spoon. Just like with your dry ingredients, you should also level off these ingredients with the straight edge of a knife.
Thought of the Day
August 28, 2010 By Leave a Comment
Everyone who got where he is had to begin where he was.
- Richard L Evans
Measuring Does Matter
August 28, 2010 By Leave a Comment
Heart Shaped Measuring Cups
An important factor in being a good cook is to understand how to properly measure ingredients. With many recipes, the correct measurement of ingredients can either make or break a recipe. This is especially true in baking where every tiny teaspoon counts!
There was a time when cookbooks did not use terms like teaspoon, tablespoon or cup. Instead, they used phrases like “nice leg of spring lamb” or a “handful” of beans. Sometimes, a recipe would reference the size needed to another item, such as “the size of a walnut.” Recipes would also indicate personal preference by terms like “sufficient” salt. After all, what is sufficient for one person may not be sufficient to another.
It wasn’t until 1896 when Fannie Farmer introduced the “Boston Cooking-School Cook Book” when exact measurements were introduced. In the United States, we generally measure liquid ingredients and dry ingredients by volume. Elsewhere in the world, cooks usually measure dry ingredients by weight. In fact, worldwide weight is typically the universal way of measuring.
Alex’s Graduation Cake was more than his cousins wanted
August 23, 2010 By Leave a Comment
Alex's Graduation Cake
Alex’s was celebrating his graduation with two of his cousins (girls). They each chose fancy cakes for themselves and told me ”he doesn’t care what he gets. Just frost a cake for him”.
No way. I put his announcement with a tassel on a cake with his school colors. Not as fancy as theirs, but guys are not fancy.
Congrats Alex!
Ingenuity
August 23, 2010 By Leave a Comment
“Never tell people how to do things. Tell them what to do and they will surprise you with their ingenuity.”
George Patton
