how to find a substitute for a wire cooling rack baking

How to Find a Substitute for a Wire Cooling Rack (Baking).

A wire cooling rack is an indispensable piece of kitchenware when you want to quickly and efficiently cool down baked goods. However, you might not always have one handy. If this is the case, improvise a rack out of other common things you can find in many kitchens or set pans down where they have airflow so the bottom cools down faster. If you can’t create a makeshift cooling rack or set a pan somewhere where it will cool down faster, transfer baked goods to other cool, flat surfaces to cool them down faster.



Method 1 Improvising an Elevated Surface.

1. Use a removable grate from a gas stovetop as a cooling rack. This will work if you have the type of gas stove with raised grates that sit over top of the burners. Take a grate off and set it on the counter, then set a pan on it so the bottom of the pan cools faster or transfer large baked goods directly to it.

If you want to transfer a large baked item, such as a loaf of bread, directly to the grate to cool, clean the grate thoroughly with soap and water first.

2. Roll up pieces of foil and put them on the counter 2 in (5.1 cm) apart. Roll at least 3 pieces of foil into tight cylinders thick enough to lift the baked items you want to cool off the countertop and allow air to circulate underneath. Place the rolls about 2 in (5.1 cm) apart from each other, then set a baking sheet, pan, or large baked item on top of them.

Make more than 3 foil cylinders if whatever you plan to cool is large and heavy. As long as the cylinders can be spaced 2 in (5.1 cm) apart from each other, there is no limit on how many you can use to distribute the weight.

Tip: You could use chopsticks instead of foil to improvise a cooling rack using the same principles.

3. Create a grid out of metal open-style cookie cutters to use as a rack. Position several open-style metal cookie cutters of any shape next to each other with a little space between them so air can move around. Set your pan or baking sheet of baked goods down on them or transfer a large baked item to sit directly on top of them to cool down.

You won't be able to transfer smaller baked goods, such as cookies or muffins, directly onto the cookie cutters because they won't be able to balance on them.

4. Place baked goods on top of a cool burner on an electric stove. Set a hot pan or baking sheet down on the burner so the airflow will cool it down faster or transfer large baked items directly to the burner. Clean the burner thoroughly before you put any baked goods directly on it.

Make sure none of the burners around it are on, or else the baked goods won’t cool down effectively.

5. Use a spare baking rack if you have one available. Pull an extra rack out of the oven, toaster oven, or roasting pan. Set it on the counter and set a hot baking sheet or pan on it to cool or transfer the baked goods directly to the baking rack to cool them even faster.

If there isn’t enough clearance under the rack to allow a lot of air flow, you can set it on something that will lift it up higher and still allow air underneath all of it. For instance, a frying pan or a pot would work.

Tip: If you want to transfer small baked items like cookies to the rack, cover it with parchment paper or wax paper to keep them from falling through the cracks.



Method 2 Transferring Items to a Cool, Flat Surface.

1. Place baked items on a clean, cool baking sheet to cool down faster. Transfer baked goods from a warm baking sheet or pan to the cold one. This will help the undersides of the baked items cool down faster than leaving them on the sheet they were baked on.

Set the baking sheet aside and away from the oven ahead of time to ensure it is cool when you want to put the baked goods on it.

2. Put baked items on a countertop lined with paper towels to cool down. Line a countertop with paper towels. Transfer the baked goods from the pan or baking sheet to the paper towels and wait for them to cool.

The paper towels will also absorb extra oil, butter, or grease from the bottoms of the cookies.

3. Transfer baked goods to a cool plate to cool them faster. A room temperature plate that is large enough to hold the cake, cookies, bread, or pastries will work to cool them down more quickly. Carefully remove the baked goods from the pan or baking sheet and place them on a clean, cool plate with space between individual items.

Put a paper towel down on the plate first if you want to absorb extra oil or butter from the bottoms of the baked items.

Tip: Avoid stacking the baked items or you will prevent air from circulating and the baked goods will turn soggy.

4. Use a room-temperature pizza baking stone to cool baked items if you have one. Simply slide the baked items onto the pizza stone or transfer them with a spatula. Leave them to cool at room temperature.

Make sure to clean the pizza stone properly after you use it to cool down your baked goods.

5. Move baked goods to a cool cutting board to let them cool down. Any kind of clean cutting board works as a good flat surface to cool down baked items on. Transfer the baked goods to the board so they cool down faster than if you leave them on a baking sheet or in a pan.

Marble or granite chopping boards can be an especially good surface to cool a baked item on because they stay very cool.

Lay a paper towel on top of the cutting board first to absorb extra fat from the baked goods if you want.



Question : I need a rack for cooking pork chops I don't have a rack

Answer : You can create a rack out of rolled up pieces of tin foil, open-style cookie cutters, or even place a small over rack from something like a toaster oven inside of a roasting pan to improvise.

Question : What can I substitute for baking a cake and not having a wire rack

Answer : You can transfer the cake to a cool, flat surface like a plate, cutting board, or cool baking sheet to let it cool down.

Question : I need a cooling rack to put on top of tinfoil lined baking pan to bake bacon orderve to let grease drip through. What can use? I have no cooling rack?

Answer : If you have something like a toaster oven you could take the rack out of that to use. You could also try making a rack out of rolled up pieces of tin foil.

Question : What is the difference between parchment and wax paper?

 Answer : Wax paper is made with wax and can melt or even ignite in the oven. Parchment paper is made from paper and is oven safe.

 Question : How do I keep mini quiche and egg rolls warm and not soggy for serving at a buffet?

 Answer : If you are cooking it fresh, leave them in the oven at a lower temperature once they're done so as to not cook them further, but retain the heat and not get soggy.

 Question : Can I bake a 13x9-inch cake in an aluminum pan?

 Answer : If the aluminium pan is 9x13, then yes. But you might have to bake it a little longer.

 Question : I do not have a rack for my turkey. What can I do?

 Answer : You could keep the turkey in the pan and put the pan on the two nearest burners of the stove.

 Question : Do I really need a rack for my jam in the oven?

 Answer : It is a good idea because it makes it easier to cool. However, you could always use a cool oven rack and leave the door open.



Tips.

Wire cooling racks are inexpensive items that are very handy to have in the kitchen. If you don't have one, consider picking one up next time you visit a kitchen supply store.

Things You'll Need.

Improvising and Cooling Down Pans Faster : Spare baking rack, Removable gas stove grate, Burner on electric stove, Foil, Open-style cookie cutters.

Transferring Items to a Cool, Flat Surface : Baking sheet, Plate, Pizza stone, Cutting board, Paper towels (optional).

Februari 10, 2020

how to turn a regular recipe into a low fat recipe

How to Turn a Regular Recipe Into a Low Fat Recipe.

A great way to turn a regular recipe into a low-fat recipe is to reduce the fat by altering some of the ingredients. Some of the alterations to make recipes low-fat may cost a little more than the ingredients you have been using but the health benefits will pay off. Altering a recipe to make it low-fat should be done a little at a time instead of replacing all the fatty ingredients to low-fat alternatives at one time. You may find that replacing them all makes the food not appealing, while leaving just one of the regular ingredients, or a portion of one, makes for a winning recipe.

Method 1 Meat.

1. Purchase extra lean ground beef. You will not find your meat floating in grease as you cook it, and you will still gain the benefits offered from red meat.

2. Use ground turkey in place of hamburger. The taste of ground turkey is slightly different than that of beef, but the health benefits of the exchange are worth any difference in taste. When used in casseroles or dishes where the meat is mixed in with other ingredients, any flavor difference is hardly distinguishable.

3. Opt for white meat instead of dark meat poultry. The white meat contains less fat than the dark. Also, turkey has less fat than chicken, but both are great low-fat meat options.

4. Remove the skins from any chicken or turkey used. You can remove it before or after cooking. Though skin helps retain moisture in the meat while cooking and adds moisture because of its fat content, the skin itself contains no nutritional value, only fat, and can be discarded.

5. Replace pork with turkey products. Use turkey ham instead of pork ham--you will be surprised at how close to "real" ham the turkey ham is. Consider switching to turkey bacon instead of "real" bacon too.

6. Get the tuna that is packaged in water instead of the tuna that is packaged in oil. The difference in flavor between the two is of no consequence, but the difference in the amount of fat is great.


Method 2 Dairy and Other Baking Items.

1. Switch to skim milk instead of 2% or whole.

2. Substitute applesauce for butter or oils in baked goods recipes. The switch-off is in equivalent amounts. Most baked good recipes need a little bit of fat. Consider substituting half the fat at first and experimenting from there with the percentage of fat you switch out.

3. Use egg substitute in place of real eggs. The replacement of 1/4 cup of egg substitute per each egg called for in the recipe lowers the fat in the recipe but does little to effect the texture or flavor of your baked goods.

4. Coat pans with spay oil instead of pouring tablespoons of vegetable oil into the pan to cook with. Use water or stock to cook food with to keep things from sticking to the bottom instead of the butter or oil a recipe calls for.

5. Replace the cream in cream soup recipes with low-fat plain yogurt and regular milk. Replacing with yogurt works well also in cakes and most baked goods.

6. Exchange regular items for low-fat items in recipes. When mixed in with other ingredients, some items respond the same in the recipe without carrying all the fat with them. In recipes, use low-fat cheeses, yogurts, mayonnaise, salad dressings, sour cream, cream cheese and cream soups.

November 25, 2019

how to make recipes with chia seeds

How to Make Recipes With Chia Seeds.

Chia seeds are high in Omega-3 fatty acids and contain high levels of antioxidants and valuable nutrients. They are rich in fiber and do not need to be ground for your body to absorb their nutrients. Chia seeds can be used in many different ways. Follow these steps to make more recipes with chia seeds.







Method 1 Use Chia Seeds as a Topping.



Perhaps one of the easiest ways to add chia seeds to your diet is to sprinkle them on top of breakfast foods, baked goods, salads, and even meat dishes. They can be added before or after the food is cooked. Chia seeds have a nutty flavor and can even be eaten alone but if you choose to use them as a topping, try these suggestions to make sure they pair well with your recipes.



Add chia seeds as a topping for granola or cereal. Using chia seeds with recipes that are grain-based will make the seeds less noticeable. Oatmeal, muesli, and other breakfast grains make ideal bases for a sprinkle of chia seeds.



Top baked goods with chia seeds. Breads, muffins, granola bars, and other grain-based baked goods are simple receptacles for a few chia seeds.

If added before baking, the seeds develop a toasted flavor and may settle into the batter or dough. If added afterwards, do so while the baked good is still warm to enable the seed to attach itself firmly to the product.

Cobblers and streusels can easily incorporate a small handful of chia seeds with little noticeable impact on flavor, even for sweet dishes.



Sprinkle chia seeds on dairy products. Yogurt and ice cream can benefit from the nutty flavor and added texture of chia seeds as a topping.

If you prefer fruit-based jams or syrups with yogurt or ice cream, try stirring chia seeds into the fruit topping to blend them instead of sprinkling the chia seeds as a separate topping.



Use chia seeds as a salad topping. Chia seeds can be used like nuts or sunflower seeds in regular salads. They can also be mixed in with salad dressing just prior to serving.







Method 2 Use Chia Seeds as a Substitute in Recipes.



Regardless of the type of food you want to make, chia seeds can probably be used to replace one of the ingredients. Make a list of common substitutions that you would like to incorporate into your regular dishes until you learn how to appropriately mix the chia seeds into regular recipes.



Replace eggs or oil with chia seed gel. Mixing a tablespoon of chia seeds with ¼ cup of water will provide about the equivalent of a single egg or quarter cup of oil for a recipe. Most recipes can tolerate about a 25% substitution of chia seeds for eggs or oil without a noticeable alteration in flavor.

This technique can also help stretch eggs for omelets and soufflés. Just prepare about a quarter of your egg needs by mixing in chia seeds and milk into the beaten eggs about 10 minutes before cooking them.



Use chia seeds as a thickener. Because chia seeds form a gel in liquid, they can be added to soups, stews, sauces, and marinades to help thicken the liquid in place of corn starch or flour.

Chia seeds can also be blended into juice smoothies to add the thicker texture normally provided by whole fruits or yogurt.

If you have accidentally added too much liquid to a recipe, including baked goods, adding chia seeds can thicken the dough by absorbing the excess liquid.



Bind ingredients with chia seeds. Meatballs and meatloaf can be held together with chia seeds and a bit of water once mixed with the ground meat. Jellies, jams, and compotes can also benefit from the gel properties of chia seeds.



Replace oats or pudding mixes with chia seeds. Because chia seeds firm when mixed with liquid, ground seeds and flavorful liquids help form a gel that can give the consistency of porridge when hot or pudding when cold.

For dessert-like chia mixtures, mix the seeds with sweetened or flavored milks or juices. For breakfast-like chia mixtures, stir the seeds into hot milk or water and then flavor to your preferences with brown sugar, cinnamon, or other breakfast toppings.







Method 3 Add Chia Seeds to Traditional Recipes.

Chia seeds are very versatile, and because of their mild nutty flavor, they can be mixed into virtually any regular recipe. In some cases, additional liquid will be necessary to prevent over-drying or thickening of the food. Some experimentation may be necessary to get the appropriate consistency or quantity of chia seeds for your own recipes.





Mix chia seeds into one-dish meals. Lentil or bean soups, slow-cooker recipes, and casseroles are ideal for adding chia seeds.

Stir the seeds into the broth or sauce and monitor the consistency for about 15 minutes to determine if additional liquid is necessary. If so, consider adding the primary liquid base of the recipe (milk, broth, water, or juice, for instance).



Add chia seeds to peanut butter or other spreads. Because of the nutty flavor and texture, chia seeds can easily be added to sandwich spreads to get extra fiber and nutrients.



Include chia seeds in breading and batter. Chia seeds can be added to traditional breading for chicken, pork, and even tofu to add a nutty, crunchy aspect to traditional breadcrumb or cereal-based breading. Chia seeds can also be used in batters for fish or vegetable tempura to add flavor to pan-fried, battered dishes.



Mix chia seeds into rice dishes. Traditional recipes with a base of rice, such as jambalaya or stuffed peppers, can easily tolerate chia seeds added after the rice has been cooked completely. The meals will benefit from the added nutrients of the chia seeds without altering flavor significantly.



Include chia seeds in nut mixes. Homemade trail mix, nut clusters, and snack bags can easily incorporate chia seeds to improve nutrition and add to the nutty flavor of the original dish.





Tips.

Chia seeds can be mixed with nutritious liquids and consumed quickly for a healthy sports drink or breakfast shake.

Kids can easily make their own pudding or gelatin dessert as a fun project, making it easy to please the various dessert preferences of a large family. Offer mix-ins for homemade puddings such as coconut milk, fresh fruit, cinnamon, honey, brown sugar, or Nutella.

Add chia seeds to thicken blender (Vitamix) applesauce without cooking.



Warnings.

Although chia seeds are healthy additions to a balanced diet, consuming chia seeds with every meal can add a considerable amount of fat to the diet.

November 18, 2019

how to make easy pemmican

How to Make Easy Pemmican.

Pemmican is a traditional Native American food known to last for years when it's prepared properly. To make your own, choose high-quality ingredients, such as dried fish or meat, dried berries, and fat. Grind the protein and berries until they're powdery and then mix them with warm rendered fat to make a thick paste. You can spread the pemmican flat and cut it into strips or shape it into a log for easy slicing.



Ingredients.

1⁄4 pound (110 g) of dried fish or red meat (such as salmon, deer, beef, or caribou).

1/2 cup (75 g) of dried berries (such as Saskatoon berries, blueberries, or cranberries).

1/2 cup (100 g) of rendered fat or bacon grease.

1/8 teaspoon (0.7 g) of salt.

1/8 teaspoon (0.3 g) of freshly ground black pepper, optional.

Makes about 1 cup (340 g) of pemmican.





Grinding the Meat and Berries.



Choose dried meat or fish. You can make pemmican with your choice of protein or a combination of proteins. Purchase salmon, deer, beef, or caribou that don't contain preservatives or added flavorings or dry your own. To dry your own, start with 3⁄4 pound (340 g) of fresh meat or fish since it will lose weight as it dries. Briefly cook it in a 350 °F (177 °C) oven and turn it off. Leave it to dry in the oven for about 1 day.

For a hands-off way to dry meat or fish, put the prepared meat in a dehydrator and dry it for 8 to 12 hours.

For pemmican that has the most nutritional value, choose grass-fed meat instead of grain-fed meat. Grass-fed cows ingest more nutrients that are passed on in the meat, such as omega-3s, vitamins B1 and B2, and vitamin E.



Select dried berries. Most pemmican recipes rely on using equal amounts of dried fish or meat and dried berries. Dry your own or buy dried berries, such as Canadian Saskatoon berries, blueberries, or cranberries. To dry your own, start with about 3/4 cup (225 g) of fresh berries. Spread them on a baking sheet and cook them at 150 °F (66 °C) for up to 10 hours or put them in a dehydrator for 10 to 16 hours.

The berries will add a tangy flavor to the pemmican. If you don't want the flavor, you can leave the berries out and double the amount of dried meat or fish.



Grind the dried berries until they're powdery. Put 1/2 cup (75 g) of dried berries into a mortar and use the pestle to crush the berries. Since the berries have lots of very tiny seeds, you'll need to spend about 20 minutes to grind the berries into a fine powder. Transfer the powdered berries to a bowl.

Tip: To save time, you can grind the dried berries and dried meat or fish together in a food processor.



Weigh the dried ingredients to ensure they're equal. Once you've got your dried protein and dried berries, weigh them separately. You should plan on using the same weight of dried ingredients.

Save excess meat, fish, or berries for another use.



Grind the dried meat or fish until it's powdery. Put 1⁄4 pound (110 g) of your dried fish or red meat into the mortar. Pound and grind the fish or meat until it's powdery like the dried berries.

It should only take 5 to 10 minutes to pound the meat since there aren't tiny seeds.



Combine the dried berries and meat or fish. Spoon the powdered berries onto the powdered meat or fish in the mortar. Then use the pestle to grind and mix them together.

If you used a food processor to grind the ingredients, you can skip this step.







Warming the Fat.



Choose a rendered fat to use in the pemmican. You can render your own fat if you have a high-quality source of meat fat, such as grass-fed beef or elk. Start with at least 1 cup (200 g) of fat and shred it until it's crumbly. Heat it over low for 2 to 3 hours so impurities float to the top and strain it to use in the pemmican. To save time, you can purchase rendered fat and then measure out as much as you need. Look for fats from beef, elk, bison, or caribou.

Although you can use pork or lamb fat, they don't contain the same nutritious fatty acids as grass-fed red meats have.

If you want to render bacon grease, it's important to heat it slowly over low heat until all of the water evaporates from the grease.

Tip: Avoid using vegetable oil, shortening, or butter in the pemmican. These can separate and they don't contain the nutrients that fat from red meat has.





Put 1/2 cup (100 g) of rendered fat into a saucepan. To make it easier to measure the rendered fat of your choice, let it come to room temperature. Then spoon it into a 1/2 cup (100 g) measuring cup and pour it into a small saucepan.

Most rendered fats that you purchase will be solid, but if you're using homemade rendered fat that's still warm you can skip this step.





Melt the fat until it reaches 120 °F (49 °C). Stick a thermometer onto the side of the saucepan and turn the burner to low. Heat the fat and stir it occasionally so it melts and warms to a temperature of 120 °F (49 °C).

It's important to prevent the fat from reaching 150 °F (66 °C) because you'll lose valuable nutrients if the fat gets too hot.







Assembling the Pemmican.





Stir the rendered fat into the powdered ingredients. Once the rendered fat is warm, stir it into the bowl with the powdered berries and meat or fish. To help the mixture absorb the fat, stir in a little at a time until it's all combined.

The pemmican mixture should look moist and crumbly, but you shouldn't see any liquid or fat pooling in the bottom of the bowl.





Season the pemmican, if desired. Since pemmican is traditionally made for its nutritional and storage qualities, it's not heavily flavored. If you'd like to make the pemmican more palatable, you can mix in 1/8 teaspoon (0.7 g) of salt and 1/8 teaspoon (0.3 g) of freshly ground black pepper.

If you don't plan on storing the pemmican for more than 2 weeks, you can also experiment by adding ground dried mushrooms or herbs. If you're using finely ground flavorings, add up to 1 tablespoon (6 g).





Wrap the pemmican in plastic wrap. Lay a large piece of plastic wrap on your work surface and spoon the pemmican onto the center. Use the back of a spoon to form it into a log shape. Then wrap the pemmican tightly with the plastic wrap.

If you'd like to make thin, flat strips of pemmican instead of a round log, spread the pemmican flat across a piece of parchment paper. Then refrigerate it until it hardens. You'll need to transfer it to an airtight container for longer storage.

Tip: You can also put the pemmican into lined small loaf or cupcake molds. Refrigerate the pemmican until the small portions are easy to pop out of the molds.





Store the pemmican at room temperature. For long-term storage, wrap the pemmican log in aluminum foil and place it in a sealable plastic bag. Keep the pemmican at room temperature in a dry, dark location. For example, if you have a cellar or pantry, put the pemmican there until you're ready to use it.

If you prefer to chill the pemmican, keep it in the refrigerator. Check it periodically to ensure that moisture hasn't gotten into the pemmican, which could cause it to spoil.



Use the pemmican within a few years. If you made the pemmican properly and removed all of the moisture from the ingredients, pemmican can be stored and eaten for several years. If you made a log of pemmican, peel back a bit of the plastic wrap and slice rounds off of it. You can eat the pemmican as it is, fry it in a pan until it's hot, or boil and mash it.

If you made thin, flat strips, it's best to treat the pemmican like jerky and eat it without cooking it further. It's also great as a garnish for crackers or flatbreads.

Always check if the pemmican has gone bad before eating it. Look for signs of mold and smell it. If it smells rancid, throw it out.





Tips.

If you prefer to dry your own meat and berries, you'll need 2 to 3 times the amount of dried meat or berries that are called for. Then dry them in a dehydrator or in a 200 °F (93 °C)oven for about 1 day.

If your pemmican doesn't harden, you'll need to stir in more rendered fat.



Things You'll Need.

Measuring cups and spoons.

Mortar and pestle.

Bowl.

Spoon.

Plastic wrap.

Small saucepan.

Thermometer.

Sealable plastic bag.

Molds, optional.

Digital scale, optional.

November 12, 2019