Turn out amazing treats with these easy tips and tricks to help you bake your best every time. Measure Flour Accurately Using a measuring cup to scoop directly from the bag can pack in too much flour, leading to dry, dense baked goods. Use the “spoon and sweep” method by gently stirring the flour in […]
Tag Archives | Bread
Herb Oils
One of the best ways to preserve the abundance of fresh herbs from your garden is by making flavored oils. Herb oils can be enjoyed so many ways – drizzled over salads, vegetables, pastas, sandwiches, or grilled items, hot or cold or at room temperature. Not only are they flavorful, but they also add dramatic […]
Cookies
When making cookies make sure not to overcream the butter and sugar. Unlike cake batter baked in a pan, cookie dough is baked free-form. When the dough is heated and the chemical leaveners expand the air bubbles, the bubbles burst without a pan to force the dough upward, producing flat cookies. For cookies, cream the […]
Melting Cheeses
I don’t know a single person who doesn’t love the taste of melted cheese. Not every cheese oozes the same way. Some just melt better than others. When it comes to classic cheesy dishes, you want a cheese that’s going to melt into something creamy and smooth with a strong flavor. Basically, the more moisture […]
Rye Breads
Along with wheat, rye is the other cereal that is widely used to make bread. It is extremely hardy and does well in climates that are too inhospitable to grow wheat. Because of this, rye is a very popular grain for bread making in eastern and northern Europe. There are a countless number of different […]
Breads
Bread can be either leavened or unleavened. Leavened breads are made with rising agents, like yeast or baking powder, which allows the dough to release gases and expand. Unleavened bread contains no yeast, baking soda, baking powder or other leavening agents that allows dough to rise. Leavened and unleavened bread are nutritionally similar. It is […]
Parmesan Cheese Rinds
Parmesan Cheese Rinds I tend to use a lot of good quality Parmesan cheese that I grate myself all the way down to the rind. I used to just toss the rinds until one day a chef friend told me all of the ways to use them. I think of them as the bay leaves […]
Quick Breads
Quick Breads For mouth-watering breads that don’t require a lot of time, turn to quick breads. By using baking powder, baking soda, steam, or air instead of yeast to leaven dough. An advantage of quick breads is their ability to be prepared quickly and reliably, without requiring time-consuming skilled labor and the climate control needed […]
Bread And Cherries
Bread And Cherries “Cherries, ripe cherries!” The old woman cried, In her snowy white apron And basket beside; And the little boys came, Eyes shining, cheeks red, To buy bags of cherries To eat with their bread. By Walter John La Mare (1873-1956) “Work With What You Got!” © Victoria Hart Glavin Tiny New York […]
Dressing & Stuffing
Dressing & Stuffing I get asked this question every year about this time, “what’s the difference between dressing and stuffing?” The answer is that if you live north of the Mason-Dixon line, you probably call this side dish, baked inside a turkey, stuffing. If you’re a Southerner, you probably call it dressing. In classic cooking, […]
Tips from Victoria
Crystallized Ginger
Crystallized ginger is fresh ginger that has been slowly cooked in sugar water and rolled in coarse sugar for preservation. It has a sweet, spicy taste and can easily be made at home. "Work With What You Got!" © Victoria Hart Glavin Tiny New York Kitchen © 2017 All Rights Reserved Read More
