Crush That Garlic!

When garlic is pressed, pounded or crushed, it releases more of its oils and gives the dish a sharper and more distinct garlic flavor.

Why Silicone Spatula?

Spatulas used to be just for baking but with the new silicone spatulas, they are becoming a popular tool in cooking, as well. More over, wooden spoons and stainless steel turners! The silicone spatula, being super-flexible and heat-resistant, has the ability to get at the very last bit, drop and crumble of any food from a pan or container. Think stirring white sauce over heat or making creamy scrambled eggs. Another plus: A silicone spatula does not absorb odor like a wooden spoon and is easy to wash because of its smooth finish. But beware when shopping. Some silicone spatula brands sold locally wear out right away. Check that the product you are buying is made of 100% silicone and not compromised by other material.

Making Drumettes

Drumettes or also, fondly called, chicken lollipops. Here are the steps on how to make them...

1. With your fingers, loosen the main joint holding the two long segments of the wing. This makes it easier to cut and separate.
2. Cut the wing into 3 segments, discarding the wing tip. The remaining two will be turned into drumettes.
3. Take the section that looks like a little drumstick and use a knife to make a deep slit at the base and clean the area of any skin or fleah bits. Now you've got your lollipop handle. Set aside. For the inner wing segment, the same process applies, but first take out the thin bone so that you are left with only one handle.
4. Hold the stick end of the drumette and with a knife, push down the flesh toward the round end.
5. Roll meat around the bone to create a round lollipop.

Freezing Of Baked Products

1. It is best to freeze cakes unfrosted. Cool cake completely then wrap with plastic wrap.
2. For the frosted cakes, first chill the cake uncovered to harden the frosting. Insert toothpicks all around the cake then wrap in plastic wrap. Frosted cakes can be also wrapped in aluminum foil. Just be careful not to damage the decorations.
3. Pie crusts can be frosted baked or unbaked although the baked ones will keep for a longer period of time. Wrap them in plastic wrap or aluminum foil.
4. Do not freeze pies with cream and custard fillings and those which are meringue-topped. Cream and custard fillings tend to separate fom the crust while meringue shrinks when frozen.
5. Unbaked cream puff can be kept frozen for about a month while unfilled baked puffs can keep longer.

Bruschetta

From the Italian word, bruscare meaning "to roast over coals", it refers to bread that is rubbed with garlic, drizzled with olive oil, then, salted and served. Today's versions are topped with an assortment of ingredients like vegetables, herbs and cheese.

Using a Thermometer in Cooking

A thermometer is the most accurate way of testing if food is cooked, especially meats and poultry. It is inserted at the thickest portion of the food avoiding fat and bone and the internal temperature taken to know if it is done.

Beef and pork are cooked at a minimum internal temperature of 145 degrees Fahrenheit, ground meat at 155 degrees Fahrenheit and chicken at 165 degrees Fahrenheit. You can cok them to a higher temperature to ensure doneness but do not overcook or the food might burn or dry out. Be sure you are using thermometers designed for food and not glass or mercury-filled ones.

What's the difference between dried and fresh herbs?

If you want that garden-fresh flavor and fragrance for your dishes, fresh herbs are the way to go. But it takes a bit more time and effort to handle them. Since fresh herbs do not last long even when refrigerated, 5 days at the most!. It is best to buy in small amounts or to plant your own. Take care of them as you would to fresh flowers, wash them under running water and dry gently with paper towels.

Fresh herbs also offer medicinal value that is lost when converted into dried form. A few benefits: oregano is anti-diabetes; basil is a good source of calcium, iron and vitamin A; parsley and peppermint are loaded with vitamins A and C.

Dried herbs offer a more concentrated flavor of its fresh counterpart. Great to keep in your pantry are rosemary, sage and thyme. If the bottled stuff is tasting lackluster, it helps to rub and crack them with your finger to extract their natural oils and aroma. Dried herbs win when it comes to working under pressure, they can withstand longer cooking time. When using a fresh herb, throw it into the mix at the very end to get distinct flavor.

Wrap Wise

Wrapping the bars in foil and cellophane not only makes them pretty. It also keeps them moist for weeks.

Brain Foods

ALMONDS
These oval nuts are an excellent source of vitamin E. It has been reported that higher levels of vitamin E correspond with less cognitive decline. But! Be careful that you don not go oerboard withthis brain-booster. Too much almonds may just expand your waistline.

BROWN RICE
These pink to reddish cuties promote cardiovascular health and good blood flow throughout the organ system, including the brain. Make sure to ad this and other whole grains like popcorn, whole grain bread and oatmeal to your daily diet.

GREEN TEA
This has high level of anti-oxidants, catechins, vitamins C and A, L-Theanine, even Flouride. But perhaps, the most important is ECGC (Epigallocatechin Gallate), a compound found uniquely in green tea that has been known to posses superb anti-cancer, anti-aging and over-all health benefits.

Oven Do's and Dont's

DO'S:

• Do preheat oven 10 minutes before baking.
• Do put the oven rack at the center of the oven for proper heat distance.
• Do use an oven thermometer to make sure you are baking at the proper temperature.
• Do clean up any spill on the oven floor o they will not burn when oven is used again.

DONT'S:

• Don't let the pans touch the sides of the oven or touch each other.
• Don't put the pans one on top of the other when baking two racks. Stagger them so heat will still circulate properly.
• Don't open the oven door until at least half of the baking time has passed.

Pastries

Pastries refer to a variety of baked products made with a high proportion of fat to flour and with a very little liquid. They range from crumbly shortcrust to flaky puff pastries to light choux pastry to paper thin and flaky strudel.

• Shortcrust dough is made by combining fat and flour and adding just enough water to bind the dough. This is used for pie crusts, as well as in the preparation of tarts and pastry turnovers.
• Choux pastry is different because before it is baked, it is cooked first. A mixture of water, butter and flour is cooked before egs are added to make a rich and soft dough that is spooned or piped out. It is then baked until crisp, brown and well-puffed.
• Strudel dough is still another one-of-a-kind dough because it is made with warm water and melted butter or oil. The dough is kneaded vigorously then rested. It is then stretched out paper thin so that the baked product will be flaky and crisp.

Patries are fun to make simply because once you have mastered making the different doughs, you can come up with your own variations using sweet or savory fillings.

Too Salty Soup

Here's the remedy:
To rescue an overflavored pot of soup, drop a whole and peeled potato into the soup. Simmer for 15-20 minutes. Remove the potato. The starchy spud will absorb the saltiness of the dish, leaving your soup good as new. Still find it too salty? Repeat the process until you achieve your desired taste.

Table Setting Ideas

MONOTONE
Create a bold statement by splashing a single color in varying shades on your table. Getting confident and cool!

WHIMSICAL
Get festive with colors and patterns. Lay out a pristine, white tablecloth and set out a mix of cute and cheery pieces.

HOMEGROWN
Turn your table into a proud Filipino spread by using wood, capiz, pandan and other local materials. Add uniquely native items, like tribal figurine, as an example.

SOPHISTICATED
Black and white combination is an undisputed classic but do not be afraid to add a pop of color, like red or hot pink. Also, bring in sleek of elegance with the use of marble or metal.

SIMPLY CHIC
A beautiful table presentation need not be expensive. Look for fabric on bargain and get enough yards to cover your table. Head to a weekend market for inexpensive plates and serving vessels.

Buying A Fish

Pick the freshest fish from the bunch by making sure...

• Its eyes are bulging and clear, not cloudy or red.
• The scales adhere tightly to the skin of the fish.
• If the fish has slime, it should be clear.
• The flesh springs back to its original shape when you press the body with your thumb.

No Piping Bag?

Here's the solution: Just place the sauce in a plastic bag and cut off one corner tip to create fine lines when you drizzle.

Scrub and Sanitize with Citrus Fruits

Squeeze the life out of lemons, lime, calamansi or dalandan before throwing them out. Disinfect chopping boards by scrubbing them with it. Let it sit for 10 minutes then rinse away with water.

Tidy up your microwave oven in a snap! Fill a bowl with water and leftover citrus fruits, then put inside the microwave and heat for a minute. Remove the bowl. Unplug the microwave and wipe with a damp sponge.

For cleaner countertops, apply any available citrus fruits or combination of and baking soda on surfaces then rinse with damp cloth.

Yummy Fruit Pairs

Combinations:

• pineapple-mango
• pineapple-orange
• pineapple-watermelon-melon
• mango-banana
• kiwi-watermelon
• kalamansi-dalandan

F.Y.Ice Cream

Use an ice cream that's not loaded with extenders. Softening and mixing it with other ingredients will cause your ice cream to deflate. Therefore, losing a lot of volume.

Incredible Egg

Egg is a round or oval body laid by the female of any number of different species, consisting of an ovum surrounded by layers of membranes and an outer casing, which acts to nourish and protect a developing embryo and its nutrient reserves.

Most edible eggs, including bird eggs and turtle eggs, consist of a protective, oval eggshell, the albumen (egg white), the vitellus (egg yolk), and various thin membranes. Every part is edible, although the eggshell is generally discarded. Roe and caviar are edible eggs produced by fish.

Eggs can be fried, boiled, poached or even roasted in fire, like in camping survival. Whether eaten by themselves or used as an ingredient, they are an excellent source of high-quality protein and choline. No wonder they dubbed an almost perfect food!

Facial From Your Pantry

You'll need:

• a cup of quick-cooking oats
• 2 whole eggs
• 2 tsps fresh milk
• 4 tsps honey
• ice cube

Here's how:

1. Make a thick paste of the first-four ingredients.
2. Using your finger tip, apply the paste to your face and scrub lightly. Leave it for 30 minutes. Rinse with warm water.
3. Gently scrub the ice cube to your face (this step will tighten your pores). Rinse again but this time with cool water.

Be A Thougtful Guest

As a sign of gratitude, it best to bring something, like cheese, wine or soap whenever you are invited to someone's party. If you still have the time, personalized it! Everyone loves to receive gifts.

Equivalent of Can Contents

6 ounces - 3/4 cup
8 ounces - 1 cup
11 ounces - 1-1/3 cup
12 ounces - 1.5 cup
16 ounces - 2 cups
20 ounces - 2.5 cups
28 ounces - 3.5 cups

Storing Cookies

• Crisp, thin cookies should be cooled then stored in containers with loose cover. If they become soft, it can be reheated in a 300 degrees Fahrenheit oven for 5 minutes or until crisp again.
• Soft cookies must be cooled down. Then kept in tightly covered containers to retain their moistness.
• Bar type cookies may be kept covered with plastic wrap in the pan.
• Uncooked refrigerator cookie dough must be well-wrapped then stored either in the refrigerator or freezer.

Baking Tips for Cookies

1. Drop cookies leaving about 2" in between to allow spreading.
2. Make cookies of the same size and thickness, so that, they will bake at the same time.
3. For uniformity in size and shape; drop cookies can be made using a ice cream scooper, while for the molded cookies dough, it can be weighed.
4. If you have only 1-2 baking sheets, you can use it repeatedly for one batch of cookies without washing but make sure you dry and cool it first. Otherwise, the cookie dough will start melting before it reaches the oven and it will spread too much.
5. Remove cookies from the baking sheet while hot. Do not wait for them to cool and become crisp in the pan.
6. To avoid overspreading of drop cookies, sit the dough with cover inside the refrigerator for several minutes.

Cookies

The term cookie is derived from the Dutch word koekje meaning small cake. It was what the cookies were. Drops of the cake batter were used to test the heat of the oven. Cookies come in different shapes, sizes and textures. Down below are the different types of cookies:

• Bars - cookie batter is spread evenly in a shallow pan, then, baked. After baking, they are cooled, then, cut into bars.
• Drop - cookie batter is dropped by teaspoonfuls onto cookie sheets.
• Refrigerator - cookie dough is formed into log. Then, chilled. After that, it is thinly sliced and baked.
• Rolled - cookie dough is chilled for easier handling, then, rolled out with a rolling pin. Cut into various shapes and baked.
• Molded - cookie dough is shaped by hand after chilling or pressed into ready-made cookie molds.

Correct Measuring of Ingredients

One of the keys to successful baking is the correct measurement of ingredients. One should not only follow the amounts stated in a recipe but also measure them in the right way. Dry and liquid ingredients are measure differently.

Dry ingredients like flour and sugar are measured in nested measuring cups which come in a set of four (1 cup, 1/2 cup, 1/3 cup & 1/4 cup). Sugar and all-purpose flour are measured by dipping cups into the ingredient until filled then leveling it off with a spatula. For cake flour and confectioners' sugar, ingredients are spooned onto thecup then leveled off.

Liquid ingredients are poured into spouted glass measuring cups placed on a flat surface. Measurement is read at eye level.

Small quantities of dry and liquid ingredients are measured using spoons measuring 1 tablespoons, 1 teaspoon, 1/2 teaspoon or 1/4 teaspoon. Dry ingredients are leveled off with a spatula.

Shortening is measured by pressing down firmly into the measuring cup to make sure there are no air spaces.

Brown sugar is also packed firmly to ensure proper measurement. When the cup is inverted the measured brown sugar should retain the shape of the cup.

Butter need not be measured in cups. One bar of butter is equivalent to 1 cup. So, if you need 1/2 cup, just divide the bar into to two. So on and so forth.

Basic Steps In Baking

1. Read the recipe carefully to know if you have all the ingredients and utensils needed and to know if you could understand the entire procedure.
2. Check if you have all the necessary ingredients then gather them together.
3. Prepare all the utensils you will need for measuring, mixing and baking.
4. Preheat oven. Set the oven knob at desired temperature. Hang an oven thermometer on the center rack. When the thermometer registers the same temperature as the oven knob then the oven is ready for use.
5. Prepare the pan or pans needed, making sure you use the correct pan size. If it needs greasing, brush the bottom of the pan with a little shortening. For baking purposes, do not use butter or margarine for greasing because these burn easily and will produce a very brown crust.
6. Measure the ingredients using correct utensils in the amount required in the recipe.
7. Mix the batter or dough. When filling pans, make sure you do not overfill. Fill about 2/3 full to give an allowance for the rising.
8. Bake in a preheated oven. Put the pan at the center rack.
9. Test for doneness. For butter cakes, prick at the center of the cake with a toothpick. If it comes out clean, then, it is done. For chiffon or sponge cakes, press lightly with the fingers. If it springs back, it means it is done. Pies and pastries are done when the crusts have turned golden brown, crisp and flaky.
10. Cool the baked products. For butter cakes, put the pan on a wire rack and leave to cool for 10 minutes. Afterwards, invert the pan to remove the cake and cool it completely. For chiffon or sponge cakes, invert the pans at once and cool on racks.
11. After the cakes have cooled, they can aleady be assembled and decorated.

Introduction to Baking

Baking refers to cooking by dry heat especially in an oven where the temperature is unifrm as hot circulates to cook a cake, pie, cookie or bread.

Basic Ingredients:
Flour is the basic ingredient in cakes, pastries, breads and scores of other baked products. It provides the structure or framework of the food. Different types of flour are used for baking although the most commonly used is the all-purpose flour since it can be used for all kinds of baked goods. For cakes, it is best to use cake flour because of its lightness and low protein content while bread flour is the most suitable for breads due to its high protein content. Other flours used in baking include whole wheat flour, pastry flour and etc.

Sugar functions not only as sweetener. It is also responsible for making the cake tender because it hinders in the hydration of flour which is necessary in the development of gluten. Sugar also provides the golden brown color of cakes or breads. Most used is the refined white sugar or granulated sugar although some recipes call for brown sugar and even confectioners' sugar.

Fat is also needed for baking because it makes the baked products tender, moist and rich. Butter or margarine are usually preferred because of their flavor and additional color. Shortening is also often used while others specify oil. Butter can either be creamed or melted depending on its use.

To make cakes rise, leavening agents are added. These produce carbon dioxide largely responsible for its rising of the cake or its volume. They also make the cake light and porous. Baking powder, baking soda and yeast are examples of leaveners used in baking. The first two are used for cakes and pastries while yeast is used for breads.

To hold the batter or dough together and to blend all the ingredients, liquid is added. Liquid can be in the form of water, milk or juices. Milk refers to whole cow's milk. To substitute with canned evaporated milk; dilute it in a 1:1 proportion. Powdered full-cream milk can also be used for substitute, simply dissolve it in water before using.

For additional structure, richness and nutrition eggs are added - either whole, just egg yolks or just egg whites. The important thing is to use eggs of the same size.

Lastly, to make cakes flavorful and more interesting, add nuts, dried fruits, flavoring, spices and even fresh fruits.

High Altitude Baking at 3000 feet above sea level there is less air pressure and water boils at a lower temperature. Because of this rising of cakes are affected. The volume of gas produced by leaveners is more so there is a need to lessen the baking powder by 1/8 teaspoon for every teaspoon used. Sugar is also reduced by a tablespoon for every cup used and the liquid increased by 1-2 tablespoons per cup used. As a rule, the baking temperature is increased by 25 degrees fahrenheit.