Karen's Kitchen Tips....

[Karenluvs6]

KAREN'S CAKE CLINIC

Even the best bakers have problems sometimes. If you experience difficulties baking cakes, try to identify the problem, then consult this chart for the answers.

PROBLEM.....................POSSIBLE CAUSES

cake cracks.........................oven too hot
cake falls..........................Underbaking; old leavening; too much too little liquid; oven not hot enough.
cake is dense and tough.............overbeating after flour is added; not enough fat.
cake crumbles when sliced...........too much fat; too much sugar.
cake has holes......................too many or too large eggs; not enough sugar; oven too hot; batter mixed improperly.
cake peaks in the center............overbeating after flour is added; oven too hot.

[blinc]

You know I wondered about my oven, because I never can leave things in as long as directions say to do. The cake cracking because of the oven being to hot makes a lot of sense. I think my temp. is off a bit in there, which would account for the cracks. hmmm... yepper, bet that's it. Good tips!!

[Karenluvs6]

well also, a lot of recipes call for certain temps...but cook better on others.
Honestly, I rarely ever use the temp or amount of time called for...I like to do it my own way.

[Karenluvs6]

Use only stick butter or margarine, not whipped, tub types or corn oil spread.
Use an oven thermometer to check oven temp. and adjust temp setting if necessary.
Make sure there are at least two inches between the baking sheet and oven sides and door, so air can circulate properly.
Always place dough on a cool baking sheet, it will spread on a hot one.
Bake only one baking sheet at a time, using the middle oven rack.
Check cookies at minimum baking time. One minute can make a difference. More important than baking time, however, is how a cookie looks and feels.

[Karenluvs6]

I tried to add this yesterday, but all FOUR times I finished typing it, my computer shut down upon hitting 'submit'....{fire}
Sorry about that!
Never fear, I have not stopped searching for that info....so I could have something else for ya at any time.

This is the only information I could find, so far, about high-altitude cooking...I hope it helps a little.

People who live in a high altitude area--3500 feet or higher--face unique cooking problems.
Air pressure is lower, liquid evaporates faster and water has a lower boiling point. As certain foods and methods of preparation are affected by the pressure of high altitudes, recipes must by adjusted.
Because the boiling point of water is lower at high altitudes, foods that require boiling take longer to cook; the cooking time must be increased. Meats cooked in the oven need more time. Use a meat thermometer and record the time required as a guide for the future.

[blinc]

heh heh... I know what you mean about the server problems, didn't think I was ever going to get that pie recipe posted here. Arrgh!! {toothy}

I'm not sure if this fits here... but it's a "tip" I'm sure looking for. Has anyone found a way to get burned pasta unglued from the bottom of a pot? I'm forever burning macaroni, spaghetti noodles... anything. It kills me to get this stuff unstuck!!

[roldfiel]

Put about a cap full of olive oil in with the water when you boil them! It also helps them from sticking together in clumps:) This helps with boiling noodles, but as for burnt macaroni and cheese? ? ? ? ?

[Karenluvs6]

OK Blinc....I have had this happen to me before....pick up the pot....check one more time, to make sure it will not come out....throw the pot in the trash!

I'm sorry, I just know how NOT to get that burnt pasta on the pot....not how to get rid of it.
I'm sure someone will know what to do!

BTW...roldfiel's idea for getting it to NOT stick...is great!

[Karenluvs6]

Freezer & Refridgerator Storage

thawing then refreezing is not recommended, so use meal-size containers and, at any one time, freeze only as much food as you can place against a freezing surface. The faster food freezes, the better it retains flavor and texture. For fast freezing, food packages should be in direct contact with a freezing surface, at least 1 inch apart so the air can circulate.

Some foods are NOT recommended for freezing. Cooked egg whites become tough. Mayonnaise or salad dressing may separate. Salad greens become soggy...raw tomatoes, limp adn watery. Raw apples and grapes become mushy. Fried foods may taste warmed over when reheated.

The temperature for freezing and storing food is 0 degrees or lower. At a low temperature((0) degrees)...foods freeze faster with less breakdown in cellular structure; they are more likely to retain true flavor and firm texture. We recommend that you buy a freezer thermometer. Check the thermometer often to make sure that your freezer actually maintains a temperature of 0 degrees or lower.


Here is a list of food guidelines for freezer storage:
cheese, natural or process...............3-4 months
cream, whipping..........................2-3 months
Ice cream, sherbet.......................1 month
milk.....................................3-4 months
eggs
fresh.........not recommended
whites.................................1 yr.
yolks..................................3 months
Butter,margarine.........................4-6 months
Meats
roasts or steaks.......................8-12 months
ground meat, stew meat.................2-3 months
Lamb, roasts or steaks.................8-12 months
Veal, roasts or steaks.................4-8 months
Pork, fresh
roasts, chops, steaks................4-6 months
Pork, cured and/or smoked..............1-2 months
bacon, franks..........................1 month
smoked ham.............................2 months
lunch meats...not recommended
variety meats..........................1-2 months
Poultry
cooked, no sauces......................1 month
uncooked
whole................................6-8 months
cut up...............................4-6 months
giblets..............................1-3 months
ducks, geese..........................6-8 months
Fish
fatty..................................3-4 months
lean...................................6-8 months
breaded, cooked........................2-3 months
Seafood
lobster or scallops....................1-2 months
shellfish..............................3-4 months

[blinc]

Seriously cracking up over here! This line of yours:

"pick up the pot....check one more time, to make sure it will not come out....throw the pot in the trash!"

Urrg, you shouldn't do that to people when they have a mouth full of coffee! {toothy}


Hey Roldfiel, thank you for the tip... I'm going to try it, because it seems I put something pasta or other on to boil and I'm forever getting busy doing something else. When I get back to the pot, there's usually just something stuck to the bottom. Hey, if they don't clump together either, my hubby will be delighted... me too!

[Debby]

My mom taught me that trick too, about putting a little veggie oil into the pot of boiling pasta, keeps it from sticking together!! She also put a pinch of salt in hers, but I have no idea why.

[Karenluvs6]

COOKING AND PREPARING PORK



Basic instructions for roasting pork.
Place fat side up (if present) on rack in open roasting pan. Rub with herbs or season, if desired. Insert meat thermometer into center of roast, not resting on fat or bone. Do not add water or cover. Roast in 300-350 degree F oven until thermometer registers 5 degree below desired doneness. Remove from oven, cover with foil and let stand 15-20 minutes before carving. Meat will continue to cook during this process.
Boneless top loin roast, single loin, 2 to 4 lbs, 160 F to 170 F, 1 to 1 1/4 hours.
Boneless top loin roast, double loin, tied, 3 to 5 lbs, 160 F to 170 F, 1 3/4 to 2 1/2 hours.
Grill, roast or sauté tenderloin; or cut into medallions to panfry.
Cooking Instructions

Preheat oven to 350°. Place 1 pound tenderloin roast in oven-safe dish. Cook uncovered for approximately 35 minutes. Roast is fully cooked when the internal temperature reaches 155-165°. Remove roast from oven and let stand several minutes before carving.

Serving Tip: For slicing ease, carve roast across the smaller end into 3/4" medallions. Save any juice that is in the pan after cooking for a delicious au jus to pour over the sliced roast! Serve immediately.

[Karenluvs6]

HOW TO BAKE A PIE


Start with the Pan
Standard pie pans measure nine inches rim-to-rim, though many recipes will work just as well in a ten-inch pan. Pie pans can be made of ceramic, glass or metal, but experts differ on which produces the best crust; all agree, though, that any well-made pan is superior to the flimsy aluminum pans found in supermarket baking aisles. You don’t need to grease pie pans as you would cake pans; pie dough contains enough fat to release the pan easily when the time comes.

Making Pie Dough
Typical pie dough is made with flour and salt, butter or shortening, and water or milk, with occasional additions such as oatmeal, spices or cheese. Fats (butter, shortening or oil) should be incorporated quickly, and the dough should not become too warm or be handled excessively. Many recipes specify cold milk or ice water to help make sure that the fats don’t warm up. Once the dough is made, form it into a ball, wrap it tightly in plastic wrap and refrigerate it briefly. Most recipes ask for it, and if they don’t, it can’t hurt – that way, it won’t become too soft to roll out properly.

Rolling Out Pie Dough
You will need a clean work surface and a rolling pin (a full wine bottle or a heavy, straight-sided glass tumbler will work almost as well). Sprinkle flour lightly and evenly on your work surface and lay dough on it. Start with the heel of your hand, pressing the dough into a thick, flat disk. Lightly sprinkle flour on the dough and roll, from the center out, to the size indicated in the recipe. To get the dough circle into the pan, you can roll it up onto the rolling pin and unroll it into the pan. Or fold the circle in half, then in half again, forming a wedge; place the point of the wedge in the center of the pan and unfold back into a circle.

The Top Crust
Top crusts can be either plain or lattice. A plain top is rolled out the same way as the bottom crust, only a bit smaller. After placing the top over the filling, fold the edge of the bottom crust over the edge of the top crust and crimp with a fork to seal. Pierce a few small holes near the center of the top crust with a fork or toothpick to allow steam to escape during baking.

Lattice Top
Roll out the dough reserved for the top (it doesn’t have to be in a circle) and cut diagonally into long strips of even width, 1 to 1½ inches wide. To make decorative edges on the lattice strips, cut them out with a pastry wheel. Place half the strips in one direction over pie filling, letting the filling show through between them. One at a time, lay the remaining strips at right angles, weaving them through the first batch of strips. Trim edges and pinch them at the edge to seal. (For a less tricky variation, simply lay the second batch of strips over the first and call it done.)

Cookie or Nut Crusts
Many pies have a single crust made of crumbs (cookie or graham cracker) or finely ground nuts, bound together with melted butter. These are pressed evenly into the bottom of the pan and leveled off or fluted just above the rim. The key to these crusts is making sure they’re even; it’s easy to leave some parts much thinner than others. It’s a good idea to refrigerate or even freeze these before filling them (covered snugly to keep them from absorbing tastes) if they’re not going to be pre-baked.

Pre-baking
Many recipes call for the crust to be pre-baked. With crumb or nut crusts, this is simple, but with crusts made from pie dough, you’ll need to make sure that the bottom crust doesn’t puff up. Carefully line the bottom of the unbaked crust with aluminum foil or baking parchment paper, weighing it down with dried beans (or pie weights, if you have them) and bake as directed; this will keep the bottom surface flat and even. Your piecrust is then ready to be filled



DID YOU ALL SEE THAT? 1000TH POST!!!!!

[Karenluvs6]

LOW-FAT PANTRY


Choose whole grain, unrefined carbohydrates such as whole grain breads, cereals, and pastas, as well as legumes, potatoes, and corn. They are all low in fat but high in vitamins, minerals, and fiber.

DRIED LEGUMES: split peas, beans, and lentils

GRAINS: Brown rice, wild rice, barley, bugler, pilaf mix, oat bran, oatmeal, steel-cut oats, oat bran cereal and pasta, whole-grain pastas or those made with semolina and no egg yolks. Try quinoa pasta for variety (Some grains, if kept a long time are best stored in the refrigerator or freeze to keep it from becoming rancid.)

CANNED GOODS: Choose SODIUM-REDUCED or SALT-FREE varieties of canned goods. Drain and rinse canned vegetables and beans before using to reduce sodium content.

Fish: Salmon (pink or red) and Albacore tuna in water-contains omega-3 fatty acids

Pack your pantry with these high-fiber canned foods.

Vegetables and Fruits: Whole-kernel corn, kidney, pinto, garbonzo beans, and black-eyed peas, vegetarian split-pea soup, fresh garlic or lentil soup, applesauce, baby food prunes, and unsweetened fruit juice or fruit in natural juice.

Tomato products: juice, paste, sauce, dried, Italian plum, salsa and marinara sauce (no meat added).

Broth, chicken, defatted

BASIC COOKING INGREDIENTS in the sodium-reduced or salt-free variety.

Dairy Products: Nonfat (skim) evaporated milk and Nonfat (skim) powdered (dried) milk.

Nonstick cooking spray- Use in cooking instead of butter or oil.

Powdered butter substitutes-Use to season vegetables or popcorn.

Marshmallow Creme- Use as a frosting or snack

Unsweetened Cocoa Powder-Use 3 tablespoons for each ounce of unsweetened chocolate.

[Debby]

I have a tip to add on making pies....I got this tip from my sister-in-law and it works so well....

Just lay down a large peice of wax paper and place your ball of dough on top of it...flour the ball a bit, first....flatten the ball out slightly, then put another large peice of wax paper on top....then roll the dough out between the two peices of wax paper...then remove the top one...set your pie pan upside down on top of the dough, and flip it over, then peel off the bottom layer of wax paper....which is now on the top.!

[Karenluvs6]

that's a great tip Deb....thanks.

[blinc]

*whaps self on the forehead*

Gosh, with all the pies I make... you'd have thought that idea would have occurred to me... but nooooooo. {toothy} Thanks for the tip Debby, that's a great idea. Since I'll be making another couple pies for the family get together on New Years, I'm going to definitely give this a try. Thanks! :)

[Karenluvs6]

LOL....that's what I said too. {duh}
wasn't it obvious enough?!? {rolleyes}

[Debby]

Let me know how it works out for you. :)

[blinc]

Debby over the holidays, I had to get my hubby to help with rolling out the pie dough, because of the cast I had on. It worked beautifully though... especially since it worked for him and he's not used to rolling out and placing pie dough! Thank you!! :)

Karen, I had yet another question and it popped up when I saw your post under the Ethnic Cusine thread... it's about macaroni and cheese. I make it up much like that recipe called for, it tastes great before I bake it, but once it comes out of the oven, it ends up without hardly any flavor. It's like the cheese taste disappears completely. Last time I ended up putting TWO POUNDS of sharp cheddar in and it still came out almost tasteless. Any ideas of what's happening?

[Debby]

Glad it worked for you!!

Also, I just want you guys to know I haven't forgotten about this section, and I have a zillion recipes i want to post, but I simply haven't found the time yet!! I am a moderator on TheCatSite forums, and have to reply to alot of posts there, plus catching up on what is going on in Frappydoo, and my hubby gets angry if I am on the computer when he is home...so I have to do it before he gets home, or after he falls asleep...so it is difficult to have the time to copy down alot of recipes....but I will find the time someday!!! :) :)

[Karenluvs6]

no Blinc...I'm sorry but I have no idea why it does that.
But the very same thing happens to me too!
I don't like to make it anymore because of that.
I am going to research it a little and get back to ya. I hope I can find something.

[Pamella]

I’ve never made macaroni and cheese, but I make a lot of other cheese sauce dishes.
Have you tried using Parmesan in the macaroni and cheese sauce? A little of that stuff gives a lot of flavour.

*smile*
Mel :)

[blinc]

No, I haven't tried that! You know, that's a good idea - I love putting parmesan in stuff. {liplick} thanks!

[Pamella]

Read this tip yesterday, tried it today – and what do you know, it really works!!
You know when you poach an egg, you break it into that little water whirlpool and cross your fingers that it will behave as a poached egg should?
Well, if you submerge the egg into the boiling water for ten seconds before you start the whirlpool and break the aforementioned egg into it, it always stays in perfect poached egg shape.
{liplick}

*smile*
Mel :)

[Mickyhoo]

I am still cracking up over the.. "throw the pan in the trash" line. Geez Blinc... can ya burn the water too???


HEHEHEHE {devil}

If you mean the gooy sticky glop.. a little borax and water soaking together in the pot will do it.. If you mean blackened.. toss it for real.. you will NEVER get that taste out !!

I know this post is waaaaaay late.. but jeez.. I only joined in Feb!!