Miscellaneous Information

S’mores – More that You Ever Wanted to Know

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I (Ginger the Mom) have been a Girl Scout since the third grade and am a Life Member.  S’Mores are as much a part of my Girl Scouting as badges, camping and fun.  I started searching for a S’More recipe on the internet and got sucked into a rabbit hole of “variations on a theme”  So, here they are, S’Mores – Campfire, S’Mores – Variations on a Theme, S’Mores in the Oven, S’mores – in the Microwave, S’Mores Dip,  and The History of Marshmallows.  More than you ever wanted to know. They also appear on the blog as individual recipes.

S’Mores – Campfire

S’mores are a recipe that has been passed down through years of family and scout camps.  This American classic is everyone’s favorite childhood treat!  There is no “right” way to make s’mores.  Anyway you like it, is the right way.  These are really detailed instructions – it is not that hard!

Ingredients:

  • Graham crackers, broken into squares
  • Hershey’s plain milk chocolate bars, broken into sizes to fit the graham cracker squares
  • Large marshmallows

Equipment Needed:

  1. 8 wood sticks or long metal skewers, or bent wire coat hangers (for roasting the marshmallows)
  2. Bonfire, campfire, fire pit, or an commercial indoor S’mores Maker (Really??? please don’t unless you are desperate!))

Directions:

  1. Take one (1) large graham cracker and break it in half (one for top cracker and one for bottom cracker).  Notice graham crackers are scored across the middle, creating two sub-crackers.  Break apart at this part.  Repeat with additional graham crackers.
  2. Unwrap chocolate bar.  Break bar into smaller pieces as indicated by manufacturer’s indentations in the surface of the chocolate.  Cover one of the graham cracker halves with chocolate pieces to fit your graham cracker.
  3. Put a marshmallow (or two) on the stick and hold it over the fire until roasted.  Toast marshmallows over a campfire, turning the stick until the outside of the marshmallow is golden brown and just starting to get mushy.  NOTE: Some people like to roast them for a few minutes, then make them catch on fire, blow them out, and then the marshmallows are done to their liking.  Your choice on how you like your marshmallows!
  4. Take your toasted marshmallow (still on the stick), and lay it on the side of the graham cracker with the chocolate.  Now take the other half of the graham cracker and cover the hot marshmallow, pressing down firmly enough to pull out the stick.
  5. When the S’more is fully assembled, let it sit for a few seconds.  The heat will somewhat melt the chocolate and you will not burn your mouth!  Now squish the S’more between your fingers and eat it.  Make sure to lick the “marshmallow goo” that slides out the sides.

Source:  What’s Cooking America ©2004-2017 by Linda Stradley

S’Mores – Variations on a Theme

And what have you done to the basic s’more????

1. You could wrap your s’mores in a biscuit and add strawberries.
aspicyperspective.com

2. Build s’mores in a banana.
neighborfoodblog.com.

3. Use nutella instead of chocolate.
instagram.com  The Frugal Girls.

4. Make Peach, Brie, and Dark Chocolate S’mores
Joy the Baker / Via Wisconsin Cheese

5. Add cookie dough.
thenovicechefblog.com

6. Dip them in Bailey’s.
dabblesandbabbles.com Created by Jamey Etkins of Dabbles and Babbles.

7. Make a S’mores Ice Cream Sandwich.
thespiffycookie.com

8. Make them indoors with a cast-iron skillet.
dessertfortwo.com

9. Make a Peanut Butter & Jelly Bacon S’morrito (wrapped in a tortilla, obviously).
thevulgarchef.com

10. Use Keebler Fudge Stripes instead of graham crackers.
butterwithasideofbread.com

11. Add peanut butter.
yummy.ph

12. Use chocolate chip cookies.
cookingclassy.com

13. Or peanut butter cookies.
bunsinmyoven.com

14. Add a cookies-and-cream bar.
thefrugalgirls.com

15. Make them cute with a cookie cutter and a chocolate kiss.
thecomfortofcooking.com

16. Use a Rolo and go cracker free.
simplybephoto.com

17. Make peanut butter s’mores turnovers.
recipegirl.com

18. Use Reese’s instead of chocolate.
instagram.com

19. Make pretzel s’mores….and cover them in chocolate.
lovefromtheoven.com

20. Sub a doughnut for the Graham crackers.
halfbakedharvest.com

21. Use lemon curd instead of chocolate.
cookingclassy.com

22. Make s’mores with Ritz crackers.
somethingswanky.com

23. Use brownies and dulce de leche in between pizelle cookies.
makelifelovely.com

24. Use shortbread.
motherthyme.com

25. Blend up a s’mores milkshake.
spoonfulofflavor.com

26. Sub in white chocolate and add pineapple.
mommytalks.hubpages.com

27. Make a PBJ s’mores.
steaknpotatoeskindagurl.blogspot.ca

28. Make S’mores Waffle Sliders.
momontimeout.com

29. Use chocolate marshmallows, chocolate graham crackers, and bittersweet chocolate for the ultimate chocoholic s’more.
cookingclassy.com

30. Add a thin mint.
kaotichectickitchen.blogspot.com Inspired by Kaotic Hectic Kitchen.

31. Use Oreos instead of Graham crackers.
cakespy.com

32. …and then add peanut butter.
amyshealthybaking.com

33. Make easy S’mores Crescent Rolls.
navywifecook.com

34. Make Teddy Graham s’mores with mini marshmallows and Nutella.
chocolatebottle.wordpress.com

35. Use Andes mint chocolate.
maresfoodandfun.blogspot.com

36. Go inside out.
catiescorner2.blogspot.com

37. Use bourbon marshmallows; add bacon.
howsweeteats.com

38. Stuff it in a cookie.
cookienameddesire.com

39. Make a dip.
spendwithpennies.com

Source:  BuzzFeed

S’Mores – in the Oven – Two Ways

These chocolaty, chewy campfire favorites are easy to prepare any day of the year, in your own oven.  Here are two different takes on the process.

Ingredients:

  • graham crackers
  • a large chocolate bar
  • bag of large marshamallows

For best results, freeze the chocolate bar before using in recipe

Supplies:

  • standard aluminum foil
  • cookie sheet or baking sheet
  • an oven set to 350°

To assemble each S’more:

  1. Line a cookie sheet or baking pan with aluminum foil.
  2. Place the first graham cracker on a sheet of aluminum foil.
  3. Cover top of graham cracker almost completely with chocolate squares in a single layer.
  4. Add one or two large marshmallows on top of the chocolate.
  5. Complete the S’more sandwich with the second graham cracker.
  6. Wrap the S’mores securely in the sheet of foil.
  7. Place assembled wrapped S’mores in cookie sheet/baking pan and bake in the oven for 4-5 minutes, until the marshmallows get soft.
  8. Press down on the top graham cracker to squish the marshmallow.
  9. Let cool a couple minutes and then serve!

Source:    gladfoil.com

Or – Indoor (kitchen) S’mores – No campfire necessary:

  • graham crackers, broken into squares
  • 1 bag semi-sweet chocolate chips
  • 1 bag of mini-marshmallows

To assemble:

  1. Pre-heat oven to broil (high heat) with baking rack 5 inches down from the top of the oven.
  2. Line a cookie sheet with parchment paper or aluminum foil.
  3. Take one (1) large graham cracker and break it in half (one for top cracker and one for bottom cracker).  Notice graham crackers are scored across the middle, creating two sub-crackers.  Break apart at this part.
  4. Repeat with additional graham crackers.
  5. Place graham crackers side by side in rows without any gaps on prepared cookie sheet.
  6. Spread mini-marshmallows evenly across the graham crackers that will be used for the bottoms.
  7. Top each one with chocolate chips.
  8. Place the cookie sheet in the oven with the door slightly cracked.
  9. Broil for approximately 5 to 10 minutes, carefully watching them so they don’t burn.
  10. When the marshmallows have turned a golden brown on the edges, remove the cookie sheet from the oven.
  11. Place the remaining graham crackers on top of the broiled s’mores.
  12. Press each one down gently.
  13. Allow them to cool for a few minutes and serve.

S’Mores – in the Microwave

Caution!  The s’more will be hot. Nothing burns like melted sugar!  Adult supervision is required.

Ingredients:

  • 1 graham cracker, broken in half (2 squares)
  • 1/2 of 1.55-oz. Hershey’s Milk Chocolate Bar
  • 1 large marshmallow

Directions:

  1. Place 1 graham square on microwaveable plate
  2. Top with chocolate and marshmallow.
  3. Microwave  on high 10 sec. or until marshmallow has puffed to double in size.
  4. Cover with remaining graham square.
  5. Squeeze down until the marshmallow begins to puff out of the sides of the s’more
  6. Let stand 1 min. to allow chocolate to soften before serving.
  7. Eat and enjoy!

Serves:  Makes 1 s’more, but one is never enough!

Source: childhood

S’Mores Dip – Two Ways

“The Best S’Mores Dip Recipe – rich and gooey chocolate marshmallow dip! Thanks to using milk chocolate bar, the dip doesn’t scorch or harden but stays gooey and soft.  Sometimes you just can’t wait for a campfire to have s’mores.”

S’mores Dip – Milk Chocolate and Half and Half

Ingredients:

  • 7 oz milk chocolate bar , broken into pieces
  • 2 Tab half and half (or half cream, half milk, or milk)
  • 1 pkg large marshmallows

Directions:

  1. Place chocolate and half and half into a large mixing bowl that’s microwave safe. (or, if you are going to use a pie plate, melt it in that – just be careful mixing it with the half and half)
  2. Microwave the mixture in 12 seconds intervals until melty.
  3. Stir until smooth. The mixture will be thick.
  4. Spread the chocolate mixture on the bottom of greased  10″ cast iron skillet or 9″ round pie plate or any other heat-safe dish.
  5. Top with marshmallows.
  6. Broil in 415 ° oven for 2 to 3 minutes or until the marshmallows are golden brown on top.
  7. Remove from the oven and set on a heat-safe cutting board. Let cool.
  8. Serve with graham crackers.

Variations:

  1. Add about 3 tablespoons of creamy peanut butter to the chocolate mixture before melting it in the microwave. Peanut butter chocolate lovers will swoon over this idea!
  2. Sprinkle sea salt over the melted chocolate layer before topping with marshmallows.
  3. Drizzle the baked dip with caramel for added richness and pizzazz.

Serves: 6 people
Sourcea;  Anna@CrunchyCreamySweet

S’mores Dip with Chocolate Chips and Condensed Milk

Ingredients:

  • 1 cup chocolate chips
  • ½ cup sweetened condensed milk
  • 2 cup mini marshmallows – divided use
  • graham crackers

Directions:

  1. In a medium sized sauce pan, melt the chocolate chips with the sweetened condensed milk.
  2. Stir in 1 cup marshmallows until fully incorporated.
  3. Spread the chocolate mixture in a small oven proof dish
  4. Top with the remaining marshmallows.
  5. Place under the broiler until the marshmallows puff up and become golden brown, about 1 minute.
  6. Serve with Graham crackers for dipping.

Source:  fridaycakenight.com

The History of Marshmallows – Did They Really Come From the Swamp???

It’s not a campfire without s’mores, but where did that funny name come from?

AUGUST 14, 2015 The Gooey Story of S’mores
by Rebecca Rupp

Though nobody quite agrees on where s’mores came from (or who gave them their silly name), it’s clear to me that the things could only have been invented by a kid. Nobody over ten years-old would ever think of squishing together a chocolate bar, a toasted marshmallow, and a pair of graham crackers, and calling it food.

That said, the s’more’s long yet vague history, dates back at least to 1927 when a recipe for the more formally designated “some mores” appeared in Tramping and Trailing with the Girl Scouts, a helpful tome which also includes instructions for building 12 different kinds of campfires. Other sources attribute the original recipe to the Campfire Girls; and there’s also an argument that the gooey treat has its origins in the Victorian era, when popular picks for desserts were “sandwich cookies” and sponge cakes, variously filled with jam, cream, or lemon curd.

Alternatively, if the jump from elegant tea cake to sticky campfire snack seems a little much, other inspirational possibilities include the Mallomar—a graham cracker cookie topped with a blob of marshmallow and coated with chocolate, manufactured by Nabisco and first sold in Hoboken, New Jersey, in 1913; or the MoonPie—a pair of graham cracker cookies with a marshmallow filling, dipped in chocolate – that first went on the market in Chattanooga, Tennessee, in 1917.

Well, maybe. But my bet is still on a bunch of messily-experimental little girls.

By the time the Scouts were first scarfing down their s’mores, the marshmallow was no longer the healthful all-natural preparation it had been in ancient times. According to Tim Richardson’s Sweets: A History of Candy, the original marsh mallow (Althaea officinalis) was a swamp plant somewhat resembling a hollyhock, native to Europe and West Asia. Its roots produce a sticky white sap used medicinally for centuries as a sore-throat cure. In the Middle Ages, chunks of the marsh mallow root were candied to make “suckets,” the medieval version of cough drops.

In the mid-1800s, the culinarily adept French came up with the idea of turning marsh mallow sap into something that was simply good to eat, whipping it into a meringue-like froth with egg whites and sugar and pouring it into molds to form fat, squashy confections that Richardson describes as “halfway between air and toffee.” Producing these primal marshmallows was time-consuming and labor-intensive. They were accordingly expensive and only the upper classes got them.

By the late 1800s, however, the mallow plant extract was replaced by the more readily available gelatin, which is what keeps modern marshmallows so light and fluffy. The average marshmallow is over half just plain air. (Don’t believe it? Check out this experiment.) The gelatin – a breakdown product of collagen—provides the skeleton that holds the air bubbles securely in place. Cheap gelatin combined with faster production processes meant that marshmallows were now affordable, and—no longer an elite treat—they were soon increasingly ubiquitous.

By the 1890s, according to period newspaper reports, marshmallow roasts were the latest in summer fads. “The simplicity of this form of amusement is particularly charming,” reads a description of 1892. “One buys two or three pounds of marshmallows, invites half a dozen friends, and that is all the preparation required.” The proper means of consuming marshmallows, the author adds, is to nibble them directly off the end of the stick—or off the end of your neighbor’s stick, which may be why the author also touts the marshmallow roast as “an excellent medium for flirtation.”

The roasted marshmallow—and by extrapolation, the s’more—traditionally requires a campfire. (Unless, like New Zealand climber Simon Turner, you’re brave enough to roast your marshmallows over an active volcano.) Most of us, after a couple of incendiary experiments, come to terms with the best way to brown a marshmallow, though for those who don’t, the National Marshmallow Roasters Institute (which has branches in Sacramento, Columbus, and Paris) provides helpful tips.

Once you’ve mastered the marshmallow, the s’more is simply a matter of assembly. The original 1827 recipe (for 8) calls for eight sticks, 16 graham crackers, 8 bars of plain chocolate (each broken in half), and 16 marshmallows.

“Toast two marshmallows over the coals to a crisp gooey state and then put them inside a graham cracker and chocolate bar sandwich. The heat of the marshmallow between the halves of chocolate bar will melt the chocolate a bit.”

Nowadays alternative fillings for s’mores include everything from raspberry jam to peanut butter, hazelnut butter, Nutella, caramel, and lemon curd; substitutes for graham crackers include chocolate chip cookies and wheat crackers. The U.S. Department of Agriculture, cautioning that the traditional s’more is hardly a healthy snack, proposes substituting low-fat vanilla yogurt and strawberries for the chocolate and marshmallow. The graham crackers, says the government, are still OK.

Or s’mores eaters can simply exercise restraint.

“Though it tastes like ‘some more,’” the 1827 directions conclude dampingly, “one is really enough.”

Source:  theplate.nationalgeographic.com

 

 

How to Thicken Anything

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Thickening sauces is a basic lesson in any cooking class, but there are many methods depending on what you’re working with and the result you’re hoping to achieve. There are many liquids that might require thickening, such as gravy and soup, custard and pudding, yogurt and ice cream, jam and preserves, or even dressing and sauce. You probably won’t use the same method to thicken a sweet dessert as you would for savory gravy, so it’s good to learn a few of the methods and thickening agents that can be used.

Making a Starch Slurry

Select your starch. Cornstarch is the most common to use for thickening, but you can also use potato starch, arrowroot flour, tapioca flour, or rice flour. When combined with liquids and heated, these starches swell and form a thickening gel. Flour isn’t recommended for this method because it has a strong flavor and doesn’t have the same thickening power as the other starches. Similarly, instant flour can be whisked directly into sauces without being mixed with water first, but it’s not recommended.
Starches are often used to thicken soups, gravies, fruit toppings, and savory or sweet sauces.

  1. Measure your starch into a separate bowl. Use one tablespoon of starch for every cup of liquid you want to thicken.
  2. Whisk in equal parts cold water. For every tablespoon of starch you added, add one tablespoon of cold water to the starch. Whisk until there are no lumps and the starch is fully incorporated.
  3. Whisk the slurry into your sauce. Pour the starch slurry slowly into the sauce you want to thicken, whisking constantly to incorporate the slurry into the sauce.
  4. Bring to a simmer. To release the starch molecules, you must heat the sauce to a simmer, otherwise the starch won’t thicken.
  5. Season if necessary. Since you’ve diluted the sauce by adding some water and starch, taste it again after thickening to see if you need to adjust any of the herbs or spices.

Using Food Gums

Select your gum. A few of the most familiar food gums that are used as thickening agents are xanthan gum, agar, pectin, and guar gum. They are popular because they only require small quantities to thicken, and they don’t alter the color or taste of sauces.

Xanthan gum is a versatile thickener that can be used in most dressings and sauces, and will also act as a preservative.

Agar (sometimes referred to as agar agar) is often used commercially to thicken dairy-based products, and can be used as a gelatin substitute in fruit preserves and desserts. It comes powdered or in flakes.

Pectin is often used in jams and jellies, and fruit-based sweets, but it can also be used to thicken yogurt and dairy products.
Guar gum will thicken when it’s cold and can be added to baked goods to increase their fiber quantity. It’s most often used in salad dressings.

Combine guar gum or agar with liquids first. Both agar and guar gum need to be mixed with other liquids before being added to sauces or dressings. Agar gets mixed and heated with water first, and guar gum can be added to oils already called for in the dressing recipe.For agar flakes, use the ratio of one tablespoon of flakes per cup of liquid; for agar powder, use one teaspoon of powder per cup of liquid. Dissolve agar into four tablespoons of warm water in a saucepan. Bring to a boil on the stove, and boil for five to 10 minutes. Mix into sauce you want thickened.   To thicken dressings with guar gum, use only one-half teaspoon per two and a half cups of liquid. Whisk or blend guar gum with oil called for in your dressing recipe before incorporating other ingredients.

Add pectin or xanthan gum directly to sauces. In the last 15 minutes of cooking, pectin and xanthan gum can be added right into your sauce. Pectin must be brought to a boil for at least one minute to activate the gelling action. Xanthan gum will thicken without being boiled.  Add three-quarters of a tablespoon of pectin per one cup of savory sauce, or 2 tablespoons of pectin per cup of sugar used in a sweet sauce. Whisk vigorously as the pectin comes to a boil and while it’s boiling.
Using the weight of your liquids as a base, add between 0.1 and one percent xanthan gum depending on the desired consistency. Vigorously whisk or blend xanthan gum into your sauce.

Making Beurre Manié

  1. Place equal parts flour and butter in a bowl. Beurre manié is French for kneaded butter, because you knead the butter and flour together. Using a fork or your fingers, knead the flour and butter together until a smooth paste or dough is formed.  You can use a food processor for larger quantities of beurre manié.  Beurre manié is an ideal way to thicken savory soups, gravies, and sauces.
  2. Roll the dough into teaspoon-sized balls. These portions will be added one at a time to whatever you are thickening.
  3. Add individual balls to simmering sauce.
  4. Whisk one ball of butter dough into your sauce at a time. For every ball you add, allow the sauce to simmer for at least one minute, giving it time to thicken, before adding another ball.
  5. Add balls of beurre manié like this until your sauce reaches the desired consistency.
  6. Leftover balls of beurre manié can be stored in the freezer for future use. Be sure to thaw to room temperature before adding to a sauce.

Making a Roux

  1. Choose a fat to use. A roux is another French word that describes the paste created by cooking fat with equal parts flour. The recommended fats are oil, butter, or drippings. A roux can be used to thicken gravies, savory sauces, or soups.
  2. Place fat into a sauce pan over medium heat. Depending on how thick you want your sauce, use between one and three tablespoons of fat plus equal amounts of flour per cup of liquid. For a thinner sauce, use one tablespoon of fat and one tablespoon of flour per cup of liquid; for a medium-thick sauce, use two tablespoons each of fat and flour; for a thick sauce, use three tablespoons each of fat and flour.  Stir in equal parts flour to the sauce pan. Depending on how much fat you used, add the equivalent in flour to your butter or oil.
  3. Stir while cooking. For a basic white roux for thickening, cook the flour and fat together for a few minutes, until they are fully incorporated and start to froth.
  4. Remove from heat. When the roux is cooked, set it aside and let it cool for a few moments. A hot roux will separate if you add it to a sauce.
  5. Whisk the cooled roux into your sauce. Bring the sauce to a simmer and cook for at least 20 minutes to cook off any remaining flour taste.
  6. Adjust seasonings as needed. If any herb or spice tastes have been lost in the thickening process, add them now prior to serving.

Thickening With Egg Yolks

  1. Crack an egg and separate the yolk from the white. Using eggs as a thickening agent works best with custards, puddings, and rich cream sauces.
  2. Beat the egg yolk in a separate bowl.  As you whisk the egg, slowly ladle in small portions of your warm sauce (such as your Alfredo or pudding). This is called tempering the egg, which means that you slowly heat it so that you can add it to something hot without it immediately cooking and scrambling.
  3. Add small amounts of liquid until you have a full cup. Once you’ve added enough liquid, continue whisking for a few seconds so that the egg is fully incorporated into the liquid.
  4. Whisk the egg mixture back into your sauce. Bring the sauce to a boil and simmer until it has thickened.

Reducing Liquids to Thicken

  1. Bring your sauce to a simmer. Don’t let it boil. This method works well with most sauces, because as a sauce heats up, the water will evaporate, leaving a thicker and more concentrated sauce behind.  Reducing a sauce will particularly concentrate sweet, sour, and salty flavors, but it may also boil off some of the herb and spice flavors, so taste the sauce as it reduces and be prepared to adjust the seasonings when it has fully reduced.
  2. Stir occasionally to prevent burning. As the water evaporates and the sauce reduces in quantity, it will continue thickening. Depending on what you’re making, your recipe may tell you to reduce the sauce to half, a third, or even a quarter of its original volume.
  3. Reduce until you achieve the desired consistency. If you aren’t working from a recipe, the rule of thumb is that a sauce is ready when it reaches nappé consistency, which basically means it will coat the back of a spoon without running off.

Adding Potato Flakes as a Thickener

  1. Measure out a tablespoon of potato flakes for every cup of sauce. Potato flakes are pre-packaged dried mashed potatoes, and you can add them as a thickener to country-style sauces and rich gravies, stews, and soups. Avoid this method with clear sauces or sauces with delicate flavors.This is a quick-fix thickening method, so the potato flake proportions are more to taste than an exact measurement.
  2. Gradually add potato flakes to your sauce. As your sauce simmers, add potato flakes a little at a time. Stir to incorporate, giving each addition time to thicken. Add more potato flakes as needed until the desired consistency is reached.  Adding foods like potatoes, pasta, or oats to a rich and savory sauce will also naturally thicken the sauce because of the starch present in the food.
  3. Adjust the seasoning as necessary. Before serving, taste your sauce and adjust the herbs and spices if the potato flakes have altered the flavor of the sauce.

Source:  wikiHow

Brie Basics

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Brie is the little black dress of cheeses. Unlike its funkier friends — we’re looking at you, Camembert — Brie is always a good idea, no matter how you slice, spread or melt it. Grilled cheese? Salad? Sauce?  Appetizer? The list is endless.  But not all Brie is created equal, so how do you know you’re getting the good stuff?

Five Things to Know About Brie:

  1. It’s a textbook bloomy cheese — and yes, you can eat the rind. There are three main types of rinds: bloomy, washed, and natural. Soft-ripened cheeses like Brie fall into the former category, owing their soft, white exterior to Penincillium candidum, an edible mold.
  2. Don’t be afraid to squeeze your cheese. The top and bottom of your Brie will always be firm, so gently squeeze the sides instead. They should give a little when the cheese is perfectly ripe.
  3. If you like your cheese mild, look for a gooey interior. As Brie ripens from the outside in, you’ll notice creamy, almost liquid edges — otherwise known as the creamline — surrounding a dense center.
  4. A soft ripening cheese, it has  an exterior white mold that surrounds the outside of the cheese.  It looks beautiful and it causes the cheese to become  softer and ripen better.  Cutting into this mold stops the ripening process.  The cheese will stay as hard as it was when you cut it.  If you cut a brie too early, you will find a firm chalky central core at the center of an otherwise softer, creamier edge.  That core is now forever hardened and can no longer ripen.   But it hasn’t stopped aging.   In fact the cheese is now dying or at least that protective layer of mold is dying.  It will turn orange and begin to emit a strong odor of ammonia.  You can prevent this by wrapping the cut cheese in aluminum foil or plastic wrap.  But it will never again ripen and the core will remain hardened forever more.
  5. Think outside the cheese platter. Mild and versatile, Brie is the default choice for holiday cheese platters, but it really shines when paired with something acidic, like zippy fruit preserves, to bring out its creaminess.
  6. Store your cheese in plastic wrap. Really. Many a cheese lover will tell you to never, ever use plastic wrap — but a little plastic is key to protecting your Brie’s creamy interior. Wrap the cut side in plastic and then put it in a box to preserve the integrity of the rind.

How to Remove the Rind from Brie Cheese

Lots of people eat brie with the rind intact, but many find its taste and texture unappetizing. The trouble is, the soft, gooey cheese sticks to the rind like glue, making it difficult to remove the rind without taking half the cheese with it. The solution? Freeze the brie before slicing off the top, bottom and sides with a serrated knife, then let it come to room temperature (or bake it) and serve.

  1. Wrap the brie tightly in plastic wrap. This will protect it from freezer burn and keep the texture and flavor fresh. Use several pieces of plastic wrap and make sure the entire rind is covered.
  2. Place the brie in the freezer for at least 30 minutes. During this time the brie will harden, which will make it easier to remove the rind.30 minutes is the minimum amount of time necessary to give the brie the chance to firm up. If you have more time, it’s fine to freeze the brie for a few hours or even overnight.
  3. Take the brie out of the freezer and remove the plastic wrap. If the brie still feels soft, put it back in the freezer for another half hour. This method only works if the brie is completely firm. If it feels stiff to the touch, place the brie on a cutting board.
  4. Slice off the top and bottom. Stand the brie on its side and use a serrated knife to slice both circular ends off of the brie. Once you’ve made the cut, use your fingers to pry off the rind. If the brie is sufficiently firm, the top and bottom should be easy to cut off.If it’s difficult to slice through the brie or remove the rind from the cheese, wrap the brie in plastic and place it in the freezer for an additional 30 minutes, then try again.
  5. Slice off the sides. Lay the brie flat against the cutting board. Use the serrated knife to cut along the edge of the brie to slice off the sides. As you cut, start pulling the sides of the rind away from the brie, bit by bit. Continue until you’ve completely removed the rind from the brie.In order to keep the brie from sticking to the cutting board, you might want to lay a piece of waxed paper or parchment paper on the board before setting down the wheel of cheese.
    If the cheese seems to be sticking to the rind, wrap the wheel in plastic wrap and place it in the freezer to harden before trying again.
  6. Discard the rind and serve the cheese. Allow the cold cheese to come to room temperature before serving.

Making a Brie Bowl

  1. Wrap the brie tightly in plastic wrap. This will protect it from freezer burn and keep the texture and flavor fresh. Use several pieces of plastic wrap and make sure the entire rind is covered.
  2. Place the brie in the freezer for at least 30 minutes. During this time the brie will harden, which will make it easier to remove the rind.30 minutes is the minimum amount of time necessary to give the brie the chance to firm up. If you have more time, it’s fine to freeze the brie for a few hours or even overnight.
  3. Take the brie out of the freezer and remove the plastic wrap. If the brie still feels soft, put it back in the freezer for another half hour. This method only works if the brie is completely firm. If it feels stiff to the touch, place the brie on a cutting board.
  4. Slice off the top. Place the brie on a cutting board and use a serrated knife to slice the top off of the brie. Once you’ve made the cut, use your fingers to pry off the rind. If the brie is sufficiently firm, the top should be easy to cut off.Slicing off just the top leaves a “bowl” for the creamy cheese to be scooped from when eating or preparing to serve. This same method can be used for a pie slice of brie as well. If preferred all the rind can be removed before cooking or serving.
    Use caution to remove as little of the creamy cheese as possible and only remove the white dry rind.
  5. Bake the brie bowl. Put the brie in a baking dish and bake it for 15 to 20 minutes at 300 degrees. It should be shiny and creamy when done.
  6. Top it with preserves or marmalade. Tart, sweet berry or orange jam perfectly complements the creamy, salty brie.

Cold Brie

Brie will love just about any flavor you add to it.  Top it with sweet or savory and it will be an appetizer or dessert.   You can use one small brie with one topping or several with different toppings.  Use a bigger Brie and go half and half.  It really looks more impressive that the work involved!    One show off appetizer is Teddy’s Brie.

Savory Toppings

  • green onions – chopped
  • bacon – crumbled
  • hard boiled eggs – chopped
  • olives, black or green – chopped
  • caviar, black or red
  • black pepper, cracked (coarse)
  • sun dried tomatoes – diced
  • red peppers, canned – diced
  • crispy onions
  • pine nuts – chopped
  • chives
  • parsley
  • chutney
  • guacamole
  • just about anything else

Sweet Toppings  – drizzle the fruits or nuts with honey

  • dried apricots – diced
  • dates – diced
  • pears -diced
  • nuts – chopped – almonds are especially good
  • cranberries – candied
  • carmelized onion
  • jam – raspberry, blackberry, cherry
  • jalapeño jelly.
  • even chocolate

Hot Brie

  1. Preheat oven to 350°. Place Brie in a small baking dish.
  2. Bake at 350° until warm and just softened, but not runny (about 10 minutes).
  3. Transfer Brie, in the dish, to a plate.

Hot Brie in Puff Pastry

  1. Thaw the pastry sheet at room temperature for 40 minutes or until it’s easy to handle.
  2. Heat the oven to 400°.
  3. Beat the egg and water in a small bowl with a fork.
  4. Unfold the pastry sheet on a lightly floured surface.
  5. Roll the pastry sheet into a 14-inch square.
  6. Spread the the topping of choice into the center of the pastry square.
  7. Top with the cheese round.  (You can cut off the rind or not)
  8. Brush the edges of the pastry with the egg mixture.
  9. Fold two opposite sides of the pastry over the cheese.
  10. Trim the remaining two sides of the pastry square to 2-inches from the edge of the cheese.
  11. Fold the sides up onto the cheese and press the edges to seal.
  12. Place the pastry-wrapped cheese seam-side down onto a baking sheet.
  13. Brush the pastry with the egg mixture
  14. Decorate the top with pastry scraps.
  15. Brush the pastry with the egg mixture.
  16. Bake for 20 to 25 minutes or until the pastry is deep golden brown.
  17. Let stand for 20 minutes.
  18. Serve with the crackers.

Hot Brie in Phyllo dough – 3 ways

  1. Preheat oven to 350°.
  2. Place on sheet of phyllo on your work surface.
  3. Brush with 1 tablespoon of olive oil or melted butter.
  4. Lay a second sheet on top of the first, and brush again.
  5. Place the third sheet on top.
  6. Place the brie towards the middle of one of the narrow edges of phyllo dough and roll up.
  7. Fold the ends of the phyllo under the bri,.
  8. Place onto a baking sheet, and brush again.
  9. Bake in preheated oven until phyllo is golden, about 15 minutes.
  10. Place onto serving platter, and spoon the topping over top.
  • Heat oven to 400°.
  • Spray cookie sheet with cooking spray.
  • Melt butter.
  • Place 1 sheet of phyllo pastry on cutting board.
  • Lightly brush with some of the melted butter.
  • Place another sheet of phyllo on top.
  • Lightly brush with some of the melted butter.
  • Place remaining sheet of phyllo crosswise over first two sheets.
  • Brush lightly with some of the remaining butter.
  • Remove paper from cheese; leave rind on.
  • Place cheese round on center of phyllo sheets.
  • Spoon topping over cheese.
  • With both hands, lift phyllo stack towards center and twist in center to make bundle (sheets may tear a little).
  • Brush with remaining butter.
  • Place on cookie sheet.
  • Bake 15 to 20 minutes or until golden brown.
  • Cool on cookie sheet on wire rack 15 minutes before serving.
  • Serve with crackers.
  1. Preheat oven to 425°F.
  2. Unroll the phyllo dough and lay one sheet of dough onto a large cutting board.
  3. With a pastry brush, brush the dough with melted butter. It’s OK if it tears a bit – as you use more layers of phyllo dough, the tears will be covered.
  4. Wrap phyllo around the brie (you can use more butter to get the folds to stick to the round of brie.)
  5. Take the next sheet of phyllo dough.
  6. Brush it with melted butter.
  7. Place the wrapped brie fold side down in the center of the phyllo sheet and wrap around the brie.
  8. Repeat until you have wrapped 5 sheets of phyllo around the cheese, always turning the cheese over each time so that the folds are on the bottom.
  9. Brush a generous amount of butter on your 6th sheet of phyllo dough.
  10. Then spread the topping across the top of the cheese wheel.
  11. Gently place the phyllo over the jam, butter side down, being careful not to tear the dough.
  12. Finish wrapping the brie with the dough, folding the edges underneath the brie and using additional butter as needed to smooth the phyllo folds around the cheese.
  13. Brush additional butter over the top.
  14. Place in a round baking pan or on a cookie sheet.
  15. Bake 15 minutes in a 425 degree oven or until lightly brown.
  16. Let sit for 5 minutes before serving with crackers

Hot Brie in Crescent Rolls

  1. Heat oven to 350°.
  2. Unroll dough; separate crosswise into 2 sections.
  3. Pat dough and firmly press perforations to seal, forming 2 squares.
  4. Place 1 square on ungreased cookie sheet.
  5. Place cheese on center of dough.
  6. Place remaining square on top of cheese round.
  7. Press dough evenly around cheese.
  8. Fold bottom edges over top edges.
  9. Gently stretch dough evenly around cheese.
  10. Press to seal completely.
  11. Brush with beaten egg.
  12. Bake 20 to 24 minutes or until golden brown.
  13. Cool 15 minutes.
  14. Serve warm.

Source:  the internet and Pepperidge Farms, Pillsbury, Betty Crocker

Brown Butter

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Brown butter is our favorite on asparagus.  

“Brown butter is one of those magical secret ingredients that just seems to enhance the flavor of just about anything – sweet or savory. It has a rich nutty taste and the aroma is out of this world. Even better, it’s a snap to make…

 To make brown butter (also called beurre noisette), simply start melting butter over medium heat. Use a pan with a light-colored bottom so you can keep track of the color. Swirl the pan occasionally to be sure the butter is cooking evenly.

As the butter melts, it will begin to foam. The color will progress from lemony-yellow to golden-tan to, finally, a toasty-brown.  Two things are happening in the process. First, the water in the butter is cooking out, concentrating the butter’s flavor. Second, the butter’s milk solids caramelize, flavoring the butter with their nutty richness and extending the life of the butter.  Once you smell that nutty aroma, take the pan off the heat and transfer the browned butter into a heat-proof bowl to cool.

The milk solids will cook faster and you’ll see them settle on the bottom of the pan like the dregs in a bottle of wine. When you transfer the brown butter to a new container, try to leave as much of this sediment in the pan as possible. You can also strain the butter through a fine meshed strainer or cheese cloth to remove all the particles.

Then again, some people like slightly burnt taste these solids give to the butter! Try it both ways to see what you like.

It’s easy enough to brown just what you need for your recipe, but you can also brown large batches of butter at a single time. It keeps for quite a while in the fridge, or you can freeze it in ice cube trays.

You can use brown butter in just about any recipe that calls for butter, including cookies, cakes, or sauces. We love spooning a little bit over pasta, fish dishes, or even steamed vegetables. It also makes an excellent spread for dinner rolls when whipped together with regular butter!”

Source:  Kitchn –  Emma Christensen

“I’ve been hooked on using brown butter in baking ever since I first made it a few years ago. The first recipe I used it for? To make a brown butter spread to slather on toast. Delicious on its own, and if you add a pinch of cinnamon you get cinnamon bun butter, a spread that tastes like the essence of the best cinnamon buns you’ve ever had.

Which is to say, brown butter is one of those shortcut ingredients to great cooking. It takes any kind of cake to a whole new level of complex, nutty deliciousness, and adds toasted flavors to blondies, cornbread, or even savory dishes like pasta and risotto.”

Source:  Serious Eats

Beef 101

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So you’re planning a dinner party…or perhaps just a family meal. You know you want to serve beef, but aren’t sure which cut to buy. There are so many choices, and that inexpensive round steak looks just as good as the more expensive cuts of beef. What’s the difference? What’s the best cut of beef?

Well, there are plenty of differences…and the “best” depends on what your  plans are. The good news is that the most expensive cuts of beef aren’t necessarily the best—again, depending on how you intend to cook them. To gain a better understanding of the different cuts of beef, let’s take a little anatomy lesson.

 

Butcher Chart

 

Primal Cuts of Beef

A beef carcass is divided into eight primal cuts, or sections: chuck, brisket, shank, rib, short plate, loin, flank, and round. Each primal cut is then sectioned into sub-primal cuts.  These different cuts of beef have varying characteristics (tenderness, moisture, flavor) determined by the size and makeup of the muscle tissue.

Meat is muscle, composed of cells held together by connective tissue called collagen (a membrane). Another connective tissue, elastin, makes up tendons and ligaments that connect muscle to bone. Collagen will break down into gelatin and water when cooked; elastin will not and should be removed. Some cuts will also have quite a lot of intramuscular fat, giving them a “marbled” look and a tender, juicy texture; the leanest cuts will have no marbling at all and can be dry and/or tough if not cooked correctly. Armed with this information, let’s examine the various primal cuts of beef.

Chuck – A

The chuck is the shoulder. As this is a very well-used muscle group, it is loaded with connective tissue, very lean and, as you can imagine, very tough. The chuck is usually ground into hamburger or cut into stew meat or pot roasts (arm and shoulder roasts), which require long moist-heat stewing or braising to break down the collagen. However, there are some hidden gems to be found within the chuck: the chuck eye steak (known as poor man’s rib eye) and the top blade, or flat iron, steak.

Rib – B

This primal cut includes part of the ribs, plus a portion of the spine and the large muscle located between the spine and ribs. This center muscle is very tender and contains a lot of intramuscular fat (marbling), and is one of the most desirable cuts of beef. Bone-in and boneless prime rib roasts come from this primal cut, as do rib eye steaks, which are cut individually from the roasts. These prized cuts are cooked in dry heat (roasted, grilled or seared in a skillet) to preserve their flavor and juiciness.

Loin – C&D

The loin is actually two sub-primal cuts—the strip loin (back-strap) and the tenderloin—and contains the most tender and prized cuts of meat. The strip loin, the larger of the two, is a cylindrical muscle running along the spine.

The tenderloin is a smaller, snake-shaped muscle running parallel to and beneath the strip loin. Steaks cut from the boneless strip loin are known as New York Strip Steaks. The tenderloin may be sold in roast-sized chunks for Chateaubriand, or sliced into individual steaks known as filet mignon. A steak cut to include both the strip and the filet separated by the t-shaped bone between them is called a T-bone steak. When a T-bone steak is cut from farther back on the short loin, where the tenderloin is thicker, it is known as a porterhouse. Loin is not as marbled (fatty) as the rib eye, nor is it among the leanest cuts. All loin cuts are best dry-heat cooked like the rib cuts.

A third sub-primal cut from the loin, the sirloin, is the back part of the midsection connecting the loins to the hips. While the sirloin is not as tender as the loin cuts, it is actually quite lean; top sirloin steak is considered “extra lean” by the USDA. Sirloin makes a fine steak or roast and is loved for its more robust, “beefy” flavor and more moderate price. It also makes some of the most premium ground beef available.

Round – D

The round is the hind leg of the animal. Like the chuck, it is a heavily used muscle that’s very lean and full of connective tissue…but unlike the chuck, it doesn’t contain hidden treasures like the flat iron. It yields roasts and steaks which must be stewed or braised in order to make them tender (Swiss steak is a favorite), and is also a primary source for lean ground beef.

Shank and Brisket – F

The for-shank (arm) is very flavorful and high in collagen, and is typically sold as “soup bone” for making soups and stocks. The brisket (breast) is very tough and contains quite a bit of fat. It is generally brined to make corned beef or cured to make pastrami, and has found great favor with barbecue chefs, who smoke it for great lengths of time to make some of the finest barbecue to be found.

Plate and Flank – G

The short plate contains the rib bones and is located directly beneath the primal rib cut. The flank, adjacent to the plate and below the loin, is basically the side of the animal. Short ribs come from the plate and are marinated and grilled or stewed. Skirt steaks and hanger steaks, also considered part of the plate, are actually part of the diaphragm…which is, after all, a muscle. The hanger steak, the part attached to the last rib and the spine near the kidneys, is one of the tenderest cuts on an animal. It is best marinated, cooked quickly over high heat, and served rare or medium rare because it can become chewy. The tougher skirt steak, from within the diaphragm, is often marinated and sliced to use in preparing fajitas. Flank steak and London broil come from the flank. They are tough yet flavorful cuts that do well cooked in moist or dry heat.

 I purchased this picture at the San Francisco Renegade Craft Fair, it should go just right in our office!! a colourful way to remember all those cuts of beef
Source:  thetenderfilet.com

Meat and Poultry Temperature

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Cooking meat and poultry to that perfect state of “just right” is not as elusive as it sounds. While judging doneness by look and feel is an uncertain art at best, it is actually pretty easy to get great results all the time when you use an instant-read thermometer. A thermometer is the only reliable way to measure internal temperature. Take a few minutes to commit these temperatures to memory, or jot them down in a place near where you keep your thermometer. (or use a Sharpie and write them on your grill )  Factor in carryover cooking, which happens when meat keeps cooking for a few minutes after you remove it from the heat source. Rely on the thermometer for doneness, and save your creativity for seasoning and presentation.Note: The following table shows Food Network Kitchen’s preferred internal temperatures for meat and poultry based on taste and texture. Out of a concern for safety, the USDA recommends higher temperatures for whole cuts of beef and lamb than we do. We have included the USDA recommendations, leaving it up to you to decide.
USDA Safe Minimum Food Network Kitchen
Chicken & Turkey

 
Whole 165° 165° breast 165°-175° thigh
Parts 165° same as above
Stuffed 165° 165°
Ground 165° 170°-75°
Beef & Lamb
Rare 125° + 3 minute rest
Medium rare 130°-135°
Medium 135°-140°
Medium well 145° + 3 minute rest 140°-150°
Well done 155°+
Ground 160° 160°
Pork
Medium rare 145° + 3 minute rest 145° + 3 minute rest
Medium 150°
Well done 160°
Ground 160° 160°
A Few Notes on Meat Safety:When determining the temperature to cook your meat to, there’s a crucial distinction to be made between whole muscle cuts and ground meat. The food scientist Harold McGee explains:  “… meats inevitably harbor bacteria, and it takes temperatures of 160° or higher to guarantee the rapid destruction of the bacteria that can cause human disease — temperatures at which meat is well-done and has lost much of its moisture. So is eating juicy, pink-red meat risky? Not if the cut is an intact piece of healthy muscle tissue, a steak or chop, and its surface has been thoroughly cooked: bacteria are on the meat surfaces, not inside. “In other words, with whole cuts of meat it is the external temp, not the internal temp, that must exceed 160°. Normal cooking methods — sauteing, grilling, roasting, braising, etc. — raise surface temperatures far above 160°. (To get a sense of this, consider that meat only begins to brown at 230°.) People very rarely get sick from rare or medium-rare meat. Overwhelmingly, people get sick from the way meat is handled in the home: from cross-contamination, lack of cleanliness and holding meat at dangerous temps. Internal temperature should be the least of your worries.When raw meat is ground up, the distinction between internal and external no longer applies. McGee says:  “Ground meats are riskier, because the contaminated meat surface is broken into small fragments and spread through the mass. The interior of a raw hamburger usually does contain bacteria, and is safest if cooked well done.”  Because E. coli is killed at 155°, the USDA sets the minimum safe temperature for ground beef at 160°. We can only second this.

 Source:  Food Network Kitchen’s Meat and Poultry Temperature Guide Infographic

Egg Wash and Substitutes

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An egg wash is a light coating of diluted egg – usually 1 – 2 Tab/egg. It is brushed onto the dough  prior to  baking.  There may be times when you cannot use eggs either you don’t have any,  you have allergies, or because you choose not to consume eggs. Leaving the dish without a wash may leave it dull and pale.

Milk or Cream – brush some cream or milk to get a crisp golden color.
Melted Butter – melt some butter in a bowl and lightly coat your food with it.
Honey, Maple syrup, Malt syrup, Molasses – these liquid-gold sweeteners will to do the same trick.
Egg White Only Wash –  you can always choose the egg white only wash.
Golden Yolk – for  a bolder glaze and color, skip the white and go straight for the yolk.
Almond Milk – almond milk will give a similar glaze as milk, with a light hint of almondy nutty taste.
Oil – Flavorless oil or olive oil wash will give the food more of a shine along with the golden brown crisp exterior.

Source:   tastessence.com

How to Roast Any Vegetable

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The way to get anyone to eat Brussels sprouts!!  I like to “finish” the roasted vegetables with a splash of balsamic vinegar – adds a touch of je ne sais quoi.

What Vegetables to Roast
Root vegetables — like potatoes, parsnips, sweet potatoes, and carrots — are old standbys when it comes to roasting, but take a look and you’ll find all sorts of roasting candidates — from broccoli and Brussels sprouts to zucchini, onions, bell peppers, and cabbage. Even tomatoes can be roasted.  If you’re not sure if a particular vegetable can be roasted, give it a try. It might not end up being your favorite way to eat that vegetable, but it’s definitely worth the experiment to find out.  Note:  if veggies are damp from washing or juice, dry them with paper towels.

Dice or slice the vegetables into bite size pieces.  Smaller cooks faster.

The Oil
Toss them with some good-tasting oil – olive, avocado, or other. Use enough to give the vegetables with a slick, glossy coating, but not so much that you have puddles in the bottom of your bowl — a tablespoon or two will usually get the job done.  Add salt and pepper and any other spices that strike your fancy.  Add a couple of garlic cloves (or more – roasted garlic is really good).

You can toss with your hands or put them in a Ziploc bag and mush them around.  Be sure they are really coated.

The Process

Give the vegetables space.  Spread the vegetables out onto a baking sheet. You want to see a bit of space around the veggies. Crowding will make the vegetables steam instead of roast.  You might want to line the pan with foil, parchment, or Silplat mat to make cleanup easier.

Make sure your oven is hot before you put the vegetables in to roast  – around 425°. Roast until the vegetables are tender enough to pierce with a fork and you see some charred bits on the edges. Those charred bits are what make roasted vegetables so good, so even if the vegetables are already tender and cooked through, keep roasting until you see the vegetables start to turn toasty around the tips and edges. It’s the sugar caramelizing.

3 Ways to Roast Mixed Vegetables

Roast vegetables individually: First, and easiest, you can roast the individual vegetables on separate trays and combine them after roasting.
Pair “vegetable friends”: Second, you can pair together “vegetable friends” — ones that roast at roughly the same rate. For instance, you could roast cauliflower and broccoli together, or butternut squash with potatoes.
Roast in stages: Third, you can add different vegetables to the baking sheet in stages — start roasting the hardest, longest-cooking vegetables first, and then add softer, quicker-cooking vegetables later on. If the baking sheet starts to get full, split the vegetables between two pans so you don’t crowd the them.  A little extra roasting time is unlikely to hurt.

Cooking times are for roasting vegetables at 425°F.

Root vegetables (beets, potatoes, carrots): 30 to 45 minutes, depending on how small you cut them
Winter squash (butternut squash, acorn squash): 20 to 60 minutes, depending on how small you cut them
Crucifers (broccoli, cauliflower, Brussels sprouts): 15 to 25 minutes
Soft vegetables (zucchini, summer squash, bell peppers): 10 to 20 minutes
Thin vegetables (asparagus, green beans): 10 to 20 minutes
Onions: 30 to 45 minutes, depending on how crispy you like them
Tomatoes: 15 to 20 minutes.

Serves:  Plan on about 1/2 pound of veggie per person.

Source:  Mostly from Donna Barasch with some from Kitchn.com

 

Pan Dimensions and Volumes

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If I double this recipe, how big a pan do I need?? My pan is round and the recipe calls for a square one – which square one?? This may help.

Pan Sizes
  • Baking pans come in a wide range of sizes, from a round cake pan to a loaf pan.  Different size pans hold different capacities (volumes) of batters and this must be taken into account when substituting one pan size for another in a recipe.  If you use a larger pan than asked for in a recipe this will change the depth of the batter (shallower) and therefore the batter will bake much more quickly.  Likewise, if you use a smaller pan than asked for in a recipe this will also change the depth of the batter (deeper) and therefore the batter will take longer to bake.
  • To determine the pan’s dimensions always measure inside edge to inside edge of the pan so that you do not include the thickness of the pan in your measurement.
  • To measure the depth, place your ruler straight up from the bottom of the pan (do not slant the ruler).
  • To determine the pan’s volume (how much batter it will hold), pour pre-measured water by the cupful until the pan is filled to the brim.
  • Once you have measured the pan’s dimensions and volume you can check the table below for pan substitutions.  The ideal pan substitution is one that keeps the same batter depth as in the original recipe.  In this way you do not have to make any drastic changes in baking times and temperatures.   For example;  you could substitute a 8 x 8 x 1 1/2 inch square pan (6 cups) for a 8 x 2 inch round pan (6 cups) without changing the baking time or oven temperature stated in the original recipe.
  • If the new pan makes the batter shallower than in the original recipe, this will cause the heat to reach the center of the pan more quickly and you will have more evaporation.  To solve this problem you need to shorten the baking time and raise the temperature of the oven slightly.  Correspondingly, if the new pan makes the batter deeper than in the original recipe, this will cause less evaporation and the batter will take longer to cook.  To solve this problem you need to lengthen the baking time and lower the temperature of the oven slightly.  This will keep the batter from over-browning.
    Note:  Keep in mind that most home ovens will only accommodate up to a 17 x 14 inch (43 x 36 cm) pan.
  • Conversions:  (Dimensions) 1 inch = 2.54 cm  (Volume) 1 cup = 237 ml
Approximate Pan Dimensions (inches) Approximate Volume (cups)
Round
6 x 2 inches 4 cups
8 x 1 1/2 inches 4 cups
8 x 2 inches 6 cups
9 x 1 1/2 inches 6 cups
9 x 2 inches 8 cups
10 x 2 inches 11 cups
Springform
9 x 2 1/2 inches 10 cups
9 x 3 inches 12 cups
10 x 2 1/2 inches 12 cups
Bundt
7 1/2 x 3 inches 6 cups
9 x 3 inches 9 cups
10 x 3 1/2 inches 12 cups
Tube
8 x 3 inches 9 cups
9 x 3 inches 12 cups
10 x 4 inches 16 cups
Square
8 x 8 x 1 1/2 in. 6 cups
8 x 8 x 2 inches 8 cups
9 x 9 x 1 1/2 in. 8 cups
9 x 9 x 2 inches 10 cups
10 x 10 x 2 inches 12 cups
Rectangular
11 x 7 x 2 inches 6 cups
13 x 9 x 2 inches 14 cups
Jelly Roll
10 1/2 x 15 1/2 x 1 10 cups
12 1/2 x 17 1/2 x 1 12 cups
Loaf
8 x 4 x 2 1/2 in. 4 cups
8 1/2×4 1/2×2 1/2 6 cups
9 x 5 x 3 inches 8 cups
Muffin
1 3/4 x 3/4 in. 1/8 cup
2 3/4 x 1 1/8 in. 1/4 cup
2 3/4 x 1 1/2 in. 1/2 cup
3 x 1 1/4 inches 5/8 cup
Heart Shaped
8 x 2 1/2 inches 8 cups

Source:   Joy of Baking

Compound Butters

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Compound Butters are that fancy final touch that make a real difference in the taste of the meat/vegetable being served.  Make a batch, freeze and you can have an upscale dinner in no time.  Grill the plain old chicken breast, steak and add a compound butter – vola!  Great dinner.  Do Ahead: Butter will keep refrigerated for up to 2 weeks or frozen for up to 3 months.  Check the blog for Blue Cheese Butter and Orange Herb Butter

Chili Cilantro Butter

  • 1 Fresno chile, seeded, finely chopped
  • 1 tablespoon chopped fresh cilantro or marjoram
  • ½ teaspoon fresh lemon or lime juice
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • Freshly ground black pepper
  1. Mix ingredients.
  2. Place on parchment or waxed paper.
  3. Roll up into a log.
  4. Twist ends of paper.
  5. Chill until firm, 1 hour.

Nasturtium Butter

  • 3 tablespoons chopped nasturtium flowers (red, yellow, and/or orange)
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • Freshly ground black pepper
  1. Mix ingredients.
  2. Place on parchment or waxed paper.
  3. Roll up into a log.
  4. Twist ends of paper
  5. Chill until firm, 1 hour.

Maitre d’Hotel Butter

  • 2 tablespoons chopped fresh parsley
  • ½ teaspoon fresh lemon juice
  • ½ teaspoon kosher salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • Freshly ground black pepper
  1. Mix ingredients.
  2. Place on parchment or waxed paper.
  3. Roll up into a log.
  4. Twist ends of paper
  5. Chill until firm, 1 hour.

Harissa Compound Butter (Moroccan)

  • Chop 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/4 cup chopped fresh mint
  • 3 tablespoons harissa paste
  • 1 teaspoon kosher salt
  1. Harissa paste, a spicy North African red chile paste, is available at Middle Eastern markets and some specialty foods stores, and online.
  2. Place on parchment or waxed paper.
  3. Roll up into a log.
  4. Chill until firm, 1 hour.
  5. Place on parchment or waxed paper.
  6. Roll up into a log.
  7. Twist ends of paper
  8. Chill until firm, 1 hour.

Thai Compound Butter

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/4 cup chopped fresh basil
  • 1 tablespoon grated fresh ginger
  • 2 serrano chiles, seeded if desired, finely chopped
  • 1 teaspoon finely grated lime zest
  • 1 teaspoon kosher salt
  1. Process all ingredients in a food processor until smooth.
  2. Place on parchment or waxed paper.
  3. Roll up into a log.
  4. Twist ends of paper
  5. Chill until firm, 1 hour.

Porcini-Red Wine Butter

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 tablespoons finely chopped dried porcini mushrooms
  • 1 tablespoon red wine
  • Kosher salt
  1. Put butter on a work surface and sprinkle with mushrooms.
  2. Drizzle with wine and season with salt.
  3. Using a knife, finely chop together until combined.
  4. Mix ingredients.
  5. Place on parchment or waxed paper.
  6. Roll up into a log.
  7. Twist ends of paper
  8. Chill until firm, 1 hour.
Turkish Compound Butter
  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 tablespoon Aleppo pepper or 1 ½ tsp. hot smoked Spanish paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground allspice
  1. Process all ingredients in a food processor until smooth.
  2. Place on parchment or waxed paper.
  3. Roll up into a log.
  4. Twist ends of paper
  5. Chill until firm, 1 hour.

Nori-Sesame Butter

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 teaspoons toasted white sesame seeds
  • 2 teaspoons toasted black sesame seeds
  • 1/2 sheet toasted nori, finely chopped
  • Kosher salt
  1. Put butter on a work surface and sprinkle sesame seeds and nori over butter.
  2. Season with salt.
  3. Using a knife, finely chop together until well combined.
  4. Place on parchment or waxed paper.
  5. Roll up into a log.
  6. Twist ends of paper
  7. Chill until firm, 1 hour.

Russian Compound Butter

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1/4 cup shredded red beets
  • 2 tablespoons chopped fresh dill
  • 1 teaspoon finely grated lemon zest
  • 1 teaspoon kosher salt
  1. Process all ingredients in a food processor until smooth.
  2. Place on parchment or waxed paper.
  3. Roll up into a log.
  4. Twist ends of paper
  5. Chill until firm, 1 hour.

Chipolte-Lime Butter

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 canned chipotle chile in adobo, finely chopped
  • 1 teaspoon freshly grated lime zest
  • Kosher salt
  1. Put butter on a work surface and sprinkle with chipotle and lime zest.
  2. Season with salt.
  3. Using a knife, finely chop together until well combined.
  4. Place on parchment or waxed paper.
  5. Roll up into a log.
  6. Twist ends of paper
  7. Chill until firm, 1 hour.

Tumeric-Mustard Seed Butter

  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 2 teaspoons dried turmeric
  • 1/4 teaspoon brown mustard seeds, toasted
  • 1/2 teaspoon yellow mustard seeds, toasted
  • Kosher salt
  1. Put butter on a work surface and sprinkle with turmeric and mustard seeds.
  2. Season with salt.
  3. Using a knife, finely chop together until well combined.
  4. Place on parchment or waxed paper.
  5. Roll up into a log.
  6. Twist ends of paper
  7. Chill until firm, 1 hour.

Herb-Lemon Zest Butter

  • 1/4 cup mixed herbs, such as flat-leaf parlsey, chervil, tarragon, and chives, chopped
  • 1 stick (1/2 cup) unsalted butter, softened
  • 1 teaspoon finely grated lemon zest
  1. Put herbs on a work surface.
  2. Add butter and lemon zest.
  3. Finely chop together until well combined.
  4. Season with salt.
  5. Place on parchment or waxed paper.
  6. Roll up into a log.
  7. Twist ends of paper
  8. Chill until firm, 1 hour.

Bacon-Bourbon Butter

  • 1 slice smoked bacon, finely chopped
  • 1/2 cup (1 stick) unsalted butter, room temperature
  • 1 tablespoon bourbon
  • 1 tablespoon pure maple syrup
  • 1 teaspoon brown sugar
  • Kosher salt
  1. Cook bacon in a small skillet over medium heat, stirring occasionally, until fat is rendered and bacon is crisp, about 6 minutes.
  2. Using a slotted spoon, transfer bacon to paper towels to drain.
  3. Reserve 1 tsp. bacon drippings.
  4. Put reserved bacon and drippings in a small bowl, along with butter, bourbon, maple syrup, and sugar.
  5. Season with salt.
  6. Using a fork, vigorously whisk until well combined.

Makes: about 1/2 cup.

Source:  bonappetit.com