Ever wonder what the difference is between all-purpose flour and self rising flour, or between light cream and whipping cream? Wonder no more because I will give you the basic on frequently used recipe ingredients.
Flour: All purpose flour is a must in every kitchen because it is used in all kinds of baking and to thicken sauces. For specialty breads or cookies, you also may want to keep whole wheat flour, rye flour, or other special flours on hand. Store all purpose flour in airtight containers either at room temperature or in the freezer. Keep whole wheat and other whole grain flours in the refrigerator or freezer because they may become rancid quickly.
Self- rising flour is an all-purpose flour that contains leavening and salt. It may be substituted for all-purpose flour in quick breads. Be sure, though, to omit the salt, baking powder, and baking soda from the recipe.
Some cooks prefer cake flour in angel and chiffon cakes. Because cake flour is made from a soften wheat, it produces a more delicate cake. If you choose cake flour, sift it before use.
Sugar: Granulated sugar is used to sweeten beverages, cereals and many other foods. Powdered sugar, sometimes called confectioners' sugar, is crushed granulated sugar with starch added to prevent lumping. It's used in uncooked frosting's and for dusting cakes and cookies. Brown sugar is a less refined form of granulated sugar that gets its special flavor and moistness fro the molasses that clings to the granules. Dark brown sugar has a stronger flavor than light brown sugar. You'll need brown sugar for baking and for some main dishes and vegetable dishes.
Other sweeteners: Honey is made from flower nectar by bees. It is sweeter than sugar and adds characteristic flavor. Honey is used in baking and to sweeten many other foods. Corn cane, maple, and maple-flavored syrups are used as toppings and in recipes.
Cooking oils and flavored oils: Vegetable oil or salad oil is light yellow with a mild flavor. It';s often used in baking and for salads. It works well too, for deep fat frying. Vegetable oil usually is made from corn, soybeans, sunflowers, or peanuts. Olive oil made from pressed olives, gives a full-bodied flavor and aroma to salad dressings. It is not suitable for deep fat frying because it smokes easily, and its strong flavor makes it a poor choice for baking. Nut oil and sesame oil have pronounced flavors and are used in small amounts to add zest to salads or stir-fries.
Flour: All purpose flour is a must in every kitchen because it is used in all kinds of baking and to thicken sauces. For specialty breads or cookies, you also may want to keep whole wheat flour, rye flour, or other special flours on hand. Store all purpose flour in airtight containers either at room temperature or in the freezer. Keep whole wheat and other whole grain flours in the refrigerator or freezer because they may become rancid quickly.
Self- rising flour is an all-purpose flour that contains leavening and salt. It may be substituted for all-purpose flour in quick breads. Be sure, though, to omit the salt, baking powder, and baking soda from the recipe.
Some cooks prefer cake flour in angel and chiffon cakes. Because cake flour is made from a soften wheat, it produces a more delicate cake. If you choose cake flour, sift it before use.
Sugar: Granulated sugar is used to sweeten beverages, cereals and many other foods. Powdered sugar, sometimes called confectioners' sugar, is crushed granulated sugar with starch added to prevent lumping. It's used in uncooked frosting's and for dusting cakes and cookies. Brown sugar is a less refined form of granulated sugar that gets its special flavor and moistness fro the molasses that clings to the granules. Dark brown sugar has a stronger flavor than light brown sugar. You'll need brown sugar for baking and for some main dishes and vegetable dishes.
Other sweeteners: Honey is made from flower nectar by bees. It is sweeter than sugar and adds characteristic flavor. Honey is used in baking and to sweeten many other foods. Corn cane, maple, and maple-flavored syrups are used as toppings and in recipes.
Cooking oils and flavored oils: Vegetable oil or salad oil is light yellow with a mild flavor. It';s often used in baking and for salads. It works well too, for deep fat frying. Vegetable oil usually is made from corn, soybeans, sunflowers, or peanuts. Olive oil made from pressed olives, gives a full-bodied flavor and aroma to salad dressings. It is not suitable for deep fat frying because it smokes easily, and its strong flavor makes it a poor choice for baking. Nut oil and sesame oil have pronounced flavors and are used in small amounts to add zest to salads or stir-fries.
Shortening: Hydrogenated vegetable shortening is made from oils such as soy or palm. The oils are processed to give the desired consistency and flavor. Shortening is commonly used in baking., but also can be used for deep-fat or shallow frying. Store at room temperature.
Leavenings: Baking Powder and baking soda are used to leaven cakes, quick breads and cookies. For yeast breads, you'll need either active dry yeast or quick raising active dry yeast. Yeast, a microscopic plant, makes bread rise by producing carbon dioxide.
Cornstarch: Cornstarch is used to thicken sauces, puddings, and pie fillings. It gives a more translucent product than flour and has about twice the thickening power.
Tapioca: Tapioca is used to thicken pie fillings and puddings.
Margarine and butter: Margarine and butter give flavor to baked goods and shallow fried foods. They are not suitable, however, for deep fat frying. Many people choose margarine over butter because margarine is made from vegetable oils and has no cholesterol.
Milk: Whole Milk, low fat milk and skim milk may be used interchangeably in cooking. They differ only in the amount of fat they contain, and in the richness of flavor they lend to foods. Whole milk contains at least 3 percent fat, low-fat milk has from 1/2 percent to 2 percent fat, and skim milk has less 1/2 percent fat.
Milk products: Commercially cultured buttermilk is made by adding bacteria to skim milk Whipping cream contains 30percent to 40 percent fat. Light cream (half-and-half) contains 10 percent to 30 percent fat. Dairy sour cream is a commercially cultured light cream. Yogurt is fermented milk.
Nonfat dry milk is milk with both the fat and water removed. It's sold as a powder that mixes easily with water. evaporated milk is milk with 60 percent of the water removed. It's sold in cans.
Sweetened condensed milk has about half of the water of regular milk and is sweetened with sugar. It , too, is sold in cans.
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