Cookie Characteristics!

What could be better than a batch of freshly baked chocolate chip cookies? NONE!
As nothing could replace my love for sweet, warm, and gooey chocolate chip cookies!

Come to think of it, these were probably my first baked creation...Still proud, even though my first batch of baked cookies came from a Pillsbury One-Step Cookie Mix :p

That's all in the past now... As this time, my palette's no longer satisfied with the instant stuff!

For a Cookie-Level-Up, try achieving these cookie characteristics by considering the factors that affect the texture and look of the cookie:

• Crispness - low in moisture, high sugar and  high fat, longer baking time, smaller shape and size and proper storage
• Softness - high in moisture, low sugar and low fat, shorter baking time, use of hygroscopic ingredients
• Chewiness - high sugar and liquid content but low fat, high proportion of eggs, strong flour
• Spread (some cookies should hold their shape and some should spread)
• Increases spread - sugar, leavening, lower oven temperature, creaming, slack batter, heavily greased pans
• Decreases spread - blending of fat and sugar -not creaming, higher oven temperature, strong flour, lower liquid content 

Foodnotes:
> Hygroscopic - the tendency to absorb moisture, which is a condition that occurs with some food products as they are exposed to high humidity. 
Example of Hygroscopic Ingredients: honey, molasses, corn syrup or glucose
> Cookie Characteristics taken from Heny Sison Culinary School EBPS notes

written by: Shobe

Kitchen Measurement Conversions

1 t =   1/6 fl.oz =        5 ml

1 T =     3 t =   1/2 fl.oz =      15 ml

1 C =   16 T =   48 t =      8 fl.oz =    240 ml

1 pt =   2 C =   32 T =   96 t =    16 fl.oz =    480 ml

1 Q = 2 pt =   4 C =   64 T = 192 t =    32 fl.oz =    960 ml

1 Gal = 4 Q = 8 pt = 16 C = 256 T = 768 t =  128 fl.oz = 3,840 ml

Oven Temperatures

°F   °C          Gas     Description
225   110        ¼      Very Cool
250   130        ½      Very Slow
275   140        1       Very Slow
300   150        2       Slow
325   165        3      Slow
350   177        4       Moderate
375   190        5       Moderate
400   200        6       Moderately Hot
425   220        7       Hot
450   230        8       Hot
475   245        9       Hot
500   260        10     Extremely Hot
550   290        10     Broiling

Kitchen Basics - Your guide to 20 kitchen terms

Al dente:  From the Italian phrase "to the tooth", it means cooking something such as pasta or vegetables until firm, not too hard and not too soft - left still slightly crisp.

Bain-marie: It is a term for hot water bath. A method used to ensure that food cooks evenly by immersing the container or pan in heated water.

Baste: A cooking technique for keeping meats and poultry moist while being cooked. It is to coat or brush food with sauce or its own juices.

Blanch: To quickly cook items in hot water and then plunge them into an ice water bath, which stops the cooking.This is often done to bring out color and preserve crispness.

Blind bake: To bake a pie crust or other pastry without the filling. To prevent puffing and slipping during baking, the pastry is lined with foil and filled with pie weights, dry beans, or uncooked rice. (I usually use dry beans.) These are removed shortly before the end of baking time to allow the crust to brown.

Brining: A process in which the meat is soaked in brine (or a salt solution) to ensure that it stays moist when cooked.

Curdling: Refers to the separation that occurs in egg or cream-based mixtures when they are heated to quickly.

Cut in: To mix butter or shortening into a dry ingredient (e.g. flour) using a fork, a pastry blender, or two knives. Though you can use your hands in a pinch, utensils are generally preferable as they will preserve the coldness of the fat, which affects the outcome of the final product.

Deglaze: To dissolve caramelized bits and food particles stuck on the bottom of a pan by adding liquid such as stock, wine, or even tomato sauce. Used to add more flavor to the dish or as a foundation for a sauce or gravy.

Emulsify: To combine two or more liquids that do not blend together easily, usually one that is fat and water based. For the liquids to combine properly, one is poured into the other while beating continuously.

Fold; Fold-in: To combine two ingredients or two combinations of ingredients by two motions; cutting vertically through the mixture and turning over and over by sliding the implement (usually a rubber spatula or wire whisk) across the bottom of the mixing bowl with each turn.

Ganache: A combination of chocolate and cream, melted together slowly. When used warm, ganache is poured over cakes or cookies to form a smooth glossy coating. Typically used as a sauce, frosting, or a glaze. If chilled, it can be formed into chocolate truffles.

Gratin: A culinary technique where the dish is topped with ingredients such as bread crumbs or grated cheese before being baked or broiled, creating a browned crust.

Julienne: To cut into thin strips or small, match-like pieces that are 1/8 of an inch wide and 1 to 2 inches long.

Poach: To simmer food in liquid (usually stock, though oil or even milk can be used) until it is cooked through. Eggs are usually associated with this cooking method, but anything from fish to fruit can be poached.

Reduce: Typically refers to the act of simmering or boiling liquid until it decreases, usually to achieve a thicker consistency or an intensified flavor.

Scald: Heating a liquid, usually milk, just below the boiling point.

Searing:  To brown food over high heat to lock in its juices. Food that is browned is usually braised or roasted to finish it off.

Simmer: A food preparation technique in which foods are cooked in hot liquids kept at or just below the boiling point of water.

Tempering: To temper means to gradually raise the temperature of an ingredient before adding it to a hot liquid, usually to prevent curdling.

Kitchen Basics - Tips on how to read a recipe correctly

FIVE STRATEGIES FOR RECIPE READING--AND COOKING SUCCESS!

1. First, read the whole thing! Always carefully read through the entire recipe before preparing anything, so you aren't scrambling to retrieve the pepper mill from an overhead cabinet while your stir-fry comes dangerously close to burning. Remember: The order in which the ingredients are listed is usually the order in which they are used. Also, if a recipe says that a particular ingredient (for example, 1/2 cup olive oil) is "divided", that means that it won't be used all at once - so read the recipe and take note of when to add which amount.


2. Take note of measurement notes. 1/4 cup melted butter" is different from "1/4 cup butter, melted". The former means that you melt enough butter to make 1/4 cup, measured in a liquid measuring cup. The latter, on the other hand, means that you simply take 1/4 cup butter in its solid state and melt it. The difference between the two is especially important to understand if you're baking, as the ingredients and instructions tend to be more precise in such recipes.


3. Take note of measurement notes again. Just as "melted butter" and  "butter, melted" mean different things, "1/2 cup button mushrooms, sliced" and "1/2 cup sliced button mushroom" are not the same as well. If the manner in which the ingredient should be prepared comes after it (e.g., sliced), that usually means that you measure the ingredient (in this case, the mushrooms) before prepping them as instructed.


4. Observe how food looks as it cooks. You'll often find instructions in recipes that tell you to cook something until it's translucent (onions), or fragrant (garlic), or brown (beef). Since every stove and pan is different, instructions that rely on your own senses are oftentimes more useful than telling you to cook something for a certain amount of time. This can be daunting for first-timers or novices, but don't be nervous: All it requires for you is to be present in the moment. Simply pay attention to what you're doing and you'll be fine.


5. Polish your seasoning skills. Seasoning to taste means that you season the food as you go along, tasting it and adjusting as needed. Properly tasting the food is essential - how will you know if what you're making is good if you don't try it before serving it? It's better to add salt in increments, little by little, and then add more when required, for the simple reason that it's considerably easier to fix food that is under-seasoned than food that is overly salty.

Taken from Yummy 2011| by Liezl Yap

Foodnotes:
> If you are working in a fast paced kitchen environment, you could make your own recipe cheat sheet just to make sure you've taken note of everything (especially if there are slight changes with the recipe), and of course for convenience: (1) Use a 3" x 5" index card (2) Write the ingredients in order of which they are used in the left hand portion (3) Then, put a sequence number, and execution method per ingredient on the other side.

What you need for baking

A guide to the tools every home baker must have for a creative and stress-free time in the kitchen.

Silicone oven mitt
Heat-and slip-resistant, this mitt is also more durable than cloth potholders or oven mitts. It's easy to clean and comes in many fun colors!

Classic blender
This handy tabletop kitchen machine will take you from beverage to dessert to sauces and dips for main dishes. It's also handy for grinding cookies and nuts, for puréeing vegetables and fruits, and even for crushing ice.

Cream whipper
This tool produces instant topping for desserts, pastries, coffee, and other beverages. The metal siphon is fitted with a nitrous oxide cartridge that makes almost-instant whipped cream without the need for a mixer or a wire whisk. The canister also comes with decorative tips to make perfect rosettes.


Measuring cups and spoons
The cups come in sets of four or five, measuring 1 cup, 1/2 cup, 1/3 cup, and 1/4 cup. There are sets that include 1/8 cup. Spoons come in a set of five or six - 1 tablespoon, 1/2 tablespoon, 1 teaspoon, 1/2 teaspoon, 1/4 teaspoon and 1/8 teaspoon.

Pastry brush
Get one that is made with food-grade bristles. It is used for greasing pans, basting food that is being roasted or for glazing food.

Handheld blender
This small appliance, also called an immersion blender, can be put directly into a pot of vegetables ready to be puréed, can easily emulsify yogurt into a sauce, and whip cream in no time at all.

Kitchen tongs
For baked goods, tongs are good for lifting baked dinner rolls from the pan, for serving slices of bar cookies, and for handling fritters or churros when frying.

Silicone baking mat
Just place it over the tray then pipe out pastry batter or drop cookie dough. No need to grease and flour baking trays anymore!

Microplane
When you need to zest a citrus fruit like lemon or orange, this fine grater with its stiff sharp blades is the best bet. It's also effective in grating hard spices like nutmeg and cinnamon and hard cheeses like Parmesan and Romano.

Glass measuring cup
With a pouring spout, it's clearly meant for measuring liquid ingredients.


Mixing bowls
They can be made of glass, stainless steel, plastic, ceramic, or melamine. Stainless steel bowls are the most used as they are easy to clean, durable, and non-reactive to acids. Get a set that comes in at least four different sizes.

Dough scraper/ dough cutter
The rigid non-flexible type is best for scraping dough from the work surface as you knead it, while the soft, pliable ones can easily scrape any leftover dough or batter from a bowl.

Nonstick bakeware
Lined with nonstick coating, this type of pan is convenient because you can skip the greasing and lining. Be careful, though, as its capacity to retain heat can sometimes lead to too much browning or overcooking of the bottom potion of the product.

Pastry knife
This long knife can be used for slicing breads and cakes as well as for chopping chocolate, nuts, and fruits.

Thick aluminum baking pan
Choose pans that are solid in construction (meaning without too many seams) and sturdy enough to withstand the high heat of the oven and multiple use. Metal pans are often preferred over glass ones as they are easier to handle and release cakes easily when properly greased or floured.

Spatula
The tips are rounded and smooth, with the blade straight or angled (offset spatula). Use it for leveling off ingredients when measuring., and for applying fillings and frosting to cakes and pastries.

Timer
Make sure you don't overbake that delicate souffle or molten chocolate cake by having a timer on hand.

Utility / prep bowls
Colorful, microwave-safe utility bowls made from thick plastic are good for holding ingredients to be used or for short-term storing in the chiller.

Wire whisk
It's the best tool for whipping light ingredients like eggs and cream. The rounded metal wires serve to incorporate air into mixtures to make them light and airy.

Chopping board
Cutting boards have traditionally been made of hardwood, but today thermoplastic boards have become popular. Whatever type you choose, make sure it is big enough for all possible uses, thick enough so it does not warp easily, and nonslip for safety. Color-coded boards help ensure food sanitation. Have a set exclusively for chopping baking ingredients.

Wooden spoon
Great for mixing, beating, and cooking as it is lightweight and heat-resistant.

Rolling pin
Available in wood, stainless steel, marble, plastic and even canvas pastry cloth. The nonstick types are popular today as they don't need flouring like the wood ones, are easy to use and clean, and are lightweight.

Thermometer
An oven thermometer, to be slid in the oven, is handy. The other important thermometer to have on hand is a standard food thermometer for measuring the internal temperature of food when checking for doneness. You can choose between dial type, digital, and instant-read.

Stand mixer
The KitchenAid mixer has been the partner of most bakers for years. It is durable, easy to clean, and ergonomically designed. It's not just for mixing doughs and batters or for whipping frostings and creams though. It can also make pasta, ice cream, and sausages using its various attachments.

Weighing Scale
Serious bakers and cooks are batter off weighing ingredients rather than using measuring cups and spoons. A scale is more precise and easier to use when preparing a large volume of food. A kitchen scale can be mechanical (like the spring scale and balance scale) or electronic (the ones that produce digital readouts).

Silicone baking pans
Pans made from silicone can withstand very high temperatures without warping. Nonstick, they don't require greasing, are easy to use and clean, and very durable. Silicone pans come in various shapes and sizes, from cupcake molds to Bundt pans

Wire rack
Made from stainless steel or nonstick material, racks are needed for cooling freshly baked goods or when pouring glaze or thin icing over baked goods.

Taken from So-easy Sweets | Yummy

Sunday Breakfast - Scrambled Eggs

I usually skip breakfasts, but never on a Sunday.

Sunday is my favorite weekday, as it is the perfect day for breakfast! Also, it is the only day of the week wherein you could actually hear the entire household in chorus, making it ideal to make a BIG breakfast for the entire family (a family of friends). Our typical Sunday usually starts with me and my sister chopping/ slicing/ sautéing/ mixing/ baking/ (whatever it is you actually do in the kitchen) as early as 6am, filling the kitchen with the aroma of fresh ingredients and spices… Then, one- by- one, members of the household gather around the kitchen table, chatting their way through us- to prepare them a scrumptious meal.

When it comes to breakfasts, eggs are definitely one of the basic staples; as early meals are incomplete without Scrambled Eggs!

* The most important thing to remember when making scrambled eggs is too prevent them from over- cooking. The perfect scrambled eggs should be light and fluffy in texture, and bursting with the simplest flavors.

Scrambled Eggs

Ingredients:

3 pcs Eggs

A knob of butter

1/2 tbsp of heavy cream

1 tsp sour cream (optional)

Pinch of salt and pepper

1/2 tbsp of chopped chives

Procedure:

1. Crack eggs on the pan 
2. Add butter
3. Under high heat, stir the eggs using a spatula. (Technique: put it on the heat and off the heat to avoid overcooking; treat it like a risotto – continuous stirring )
4. When texture is creamy and fluffy, turn off the heat, then put in heavy cream and sour cream
5. Season with salt and pepper
6. Fold in chopped chives
7. Serve hot with toast.

Foodnotes:
> Don't whisk the eggs in a bowl before heating. It will break down the eggs - causing it to be watery
> Put the butter early in the process to add a velvety texture
> If heavy cream is not available, fresh milk can be used as a substitute for this recipe
> Onions are great in adding flavor

written by: Shobe