alt="u4"/> cup of water and let it cook until water is absorbed. If the rice is done but there’s still water, remove the lid, fluff the rice, and keep cooking until water is absorbed.
TOFU TIPS
I HATE THE TASTE OF TOFU That’s ridiculous. Tofu on its own is bland but has the ability to take on the flavor of whatever ingredients it’s cooked with. I think what you’re really saying is that you’re afraid of trying new things. Get over it.
WHICH ONE GOES WITH WHICH Tofu comes in various states of firmness: soft, medium, firm, and extra firm, as well as silken (which is very smooth and soft). These different states of firmness are for different kinds of recipes. For example, a soft or silken tofu is perfect for puddings, smoothies or as an egg replacer in baking. A medium tofu is good for recipes where you don’t mind if the tofu keeps its shape, like chili or tofu scrambler. Firm or extra-firm tofu is perfect for cubing and using in recipes like a stir-fry or shish-ka-bobs.
DRAINING Drain your tofu by placing it in a colander over the sink or a plate. Soft or silken tofu generally doesn’t need to be drained.
WHAT DO I DO WITH LEFTOVERS? You can easily store leftover tofu in the refrigerator, but for no longer than a week. Tofu should be stored in a container filled with water. The tofu should be below the surface of the water, and the water should be changed daily. You can freeze it for up to three months, but that will change the texture (see below).
CHANGE THE TEXTURE If you want your tofu to have a chewier texture, then drain it well, store in an air-tight container (no water), and place in the freezer. Thaw by running under cold water.
VEGETABLE TIPS
REMOVE GREENS If you buy veggies with the greens attached (e.g., carrots, beets), remove the greens when you get home, as they leech moisture.
WASH UP! Always wash your vegetables with a vegetable soap. It doesn’t matter if you bought it sealed in cellophane or if it’s organic; you don’t know where it’s been. So wash it.
ARE YOU LIMP? If veggies like carrots or celery are limp, try soaking them in ice water for an hour and see what happens.
YOU’RE MAKING ME CRY? To prevent onions from making you cry, cut them in half and sit them in a bowl of cold water for 15 minutes before using. Then chop to your heart’s content – tear-free.
BAKING TIPS
OVEN THERMOMETERS Ovens are notoriously temperamental; for example, my oven is off by about 25°F (4°C). That’s a HUGE difference and can make or break your baking! An oven thermometer is a great and inexpensive investment that will make your baking projects easier to deal with.
CLEANER MEASURING CUPS Before measuring sticky sweeteners like maple syrup or corn syrup, lightly coat the measuring cup or spoon with vegetable oil. The syrup will easily slip out and you won’t have as much of a sticky mess to clean up.
ARE YOU DONE YET? Check your cookies at their minimum baking time. If they’re not ready, check again in 5 minutes.
PREHEAT Unless otherwise stated, always preheat your oven 10-15 minutes before beginning to bake.
OVER THE HILL Baking powder has an expiry date and if it’s old, it can mess up your baking. Check the bottom of your baking powder before buying, and buy in small quantities to make sure it’s always fresh. Once opened, baking powder is good for about 6 months. Write the date of opening on the canister so you know when to get a new supply.
WHATEVER BUBBLES . . . BUBBLES UP If you’re not sure if your baking powder is dead, in a small bowl combine 1 teaspoon of baking powder with
NEVER DIP A WET SPOON Never dip a wet measuring spoon into your baking powder, because moisture will cause it to deteriorate.
DON’T WAIT TO BAKE Baking soda and baking powder begin releasing gas the instant they’re in contact with liquids, so they should always be added to the dry ingredients before any liquid ingredients are added. Once everything is combined, the batter should be placed in the oven without delay. Have your baking sheets/pans oiled and ready to go and your oven preheated before you start mixing.
YEAST Yeast comes in packages or by the jar. Make sure it’s stored in the refrigerator to avoid spoiling. The only difference between quick-rising yeast and regular dry yeast is that quick-rising will leaven in a
IT’S ALIVE! Check the expiry date on your yeast. If you’re not sure if it’s still working, combine 1 teaspoon of sugar with 2 teaspoons of yeast and add
CAKE TIPS
DUSTING SUCKS For fun, when baking a chocolate cake, instead of using flour to “dust” the pan, try cocoa instead.
SHH! THE CAKE IS SLEEPING Don’t open the oven door during the first 20 minutes of baking time. Always open the oven door gently as sudden movements or temperature change can make the cake fall in the middle.
ARE YOU DONE YET? Test your cake’s readiness by poking the center with a toothpick, wooden skewer, or clean knife. If it comes out clean, the cake is done. If it comes out wet and sticky, let it bake for an additional 5 minutes and check again.
CHILL Let your cake cool in the pan for 10 minutes before turning it over onto a cooling rack. This will keep it from falling apart during the transfer.
TOTALLY CHILL Your cake Should be completely cooled before you frost it.
YOU’RE ALWAYS IN SUCH A HURRY To quickly cool a cake before frosting, pop it into the freezer for 10-15 minutes while you make your frosting. Remember that this will change the temperature in the freezer drastically, so make sure you’re ready for that.
MAKE ME PRETTY, BUT DON’T MAKE A MESS It’s easiest to ice a cake when it sits directly on its serving plate, so to prevent a mess, place strips of wax paper or parchment paper under the edges of the cake, so that they hang over the edge of the plate. Frost the cake, then quickly pull out the paper, leaving your serving plate nice and clean.
STICKY-ICKY-ICKY Prevent your freshly baked cake from sticking to your serving platter by dusting the plate with icing sugar.
PIE TIPS
KEEP IT COOL Keep everything cool while you’re making a pie crust and you’ll have a much easier time making your dough. Use cool water, keep your margarine cool, and even throw your rolling pin and flour into the refrigerator before you start making your crust.
GET THE RIGHT FLOUR Pastry flour or all-purpose flour work best when making a crust.
MIDDLE OF THE ROAD Always move your oven rack to the center of the oven before you preheat and bake your pie.
DON’T
