Did You Know

Tidbits of trivia related to the world of cooking.

A Baker's Dozen

A baker's dozen, which refers to 13 not 12, may have originated from an old custom that bakers added an extra piece of bread in case a dozen did not weigh enough. Apparently, in early times, a law enacted in England required bakers to provide a pound's worth of bread for a pound's worth of money. Scales were scarce, therefore the extra piece of bread would ensure they met the pound of weight required.

About Eggs

For optimal safety, consume fully cooked eggs.  Avoid eating raw eggs and foods containing raw eggs, for example, homemade foods such as Caesar salad dressing, hollandaise sauce, mayonnaise and eggnog.

If choosing recipes where the egg remains uncooked, it is recommended that pasteurized egg products be used.  Pasteurized egg products, such as liquid egg white and liquid whole egg, are available in the refrigerator or freezer section of most grocery stores.  Follow these food safety recommendations when handling eggs.

• Purchase only clean, uncracked, refrigerated eggs

• Use eggs by the best-before date printed on the egg carton.

• Store eggs in their original carton in the coldest section of the refrigerator.  Do not store on the door. 

• Never wash eggs before storing as this removes their protective coating. 

• Thoroughly wash hands, utensils and work surfaces before, during and after egg preparation.

• Hard-cooked eggs may be stored in the refrigerator for up to 7 days.

• For best results, use large eggs in ATCO Blue Flame Kitchen recipes.  Substitutions may result in changes to the final product.  If substituting, use 1/4 cup (50 mL) liquid egg or liquid egg substitute for 1 large egg.

A Fondue Tradition

There is a delightful tradition that goes with fondue. If a lady drops her food into the fondue pot, she must kiss the gentleman on her right. If a man drops his food, he must drain his glass or supply another bottle of wine for dinner.

A Taste of Garlic

• Garlic, a member of the lily family, is related to chives, leeks, onions and shallots.

• Garlic is readily available in many forms:

• A garlic bulb is the whole head. The head is made up of sections called cloves, each enclosed in a papery white or mauve-coloured skin.

• Dried garlic flakes are slices or bits of garlic which require reconstituting.

• Garlic powder is made by grinding dried garlic flakes.

• Garlic salt is a blend of garlic powder and salt.

• Commercially-prepared minced garlic is packed in jars and is available at grocery stores

• Garlic juice is derived from pressed fresh garlic cloves.

All About Rice

Rice can be broadly classified as either long grain or short grain. Long grain rice has a length about 4 - 5 times its width. When cooked, long grain rice produces dry, fluffy grains that separate easily. Short grain rice is shorter and fatter in shape and has a higher starch content than long grain rice. When cooked, short grain rice is quite moist causing the grains to stick together.
In addition to regular white rice and brown rice, other varieties of rice are becoming popular. Some of these include:

• arborio rice - a short grain rice from Italy used to make risotto,

• basmati rice - a nutty-flavoured, perfumy rice grown in the Himalayas,

• jasmine rice - an aromatic rice from Thailand with a floral scent,

• wild rice - not really a rice at all but the seed of a water grass. Wild rice has a delicate, nutty flavour and blends well with and enhances the flavour of other varieties of rice.
  

Baked Alaska

Baked Alaska has an interesting history. Apparently, when the United States purchased Alaska from the Russians in 1867, the chef at Delmonico's in New York created a new dessert to celebrate the occasion. The spectacular dessert, at first named Alaska-Florida, was soon renamed Baked Alaska.

Baked Alaska consists of a cake layer topped with ice cream which is covered with a meringue layer. The dessert is baked until the surface is golden brown and then it is served still warm from the oven. Because the meringue layer acts as an insulator, the ice cream does not melt in the baking process.

Beurre Manie

Beurre manie is a French term meaning "kneaded butter".  It is a paste of equal parts of softened butter and flour and is used to thicken sauces.

Biscotti

The name biscotti is a generic term denoting various types of Italian cookies.  It is a twice baked cookie that is made by first baking in a log shape; the log is then sliced and the pieces are baked again.  This results in a very crunchy cookie that is wonderful for dipping into coffee, hot chocolate or wine.

Brie Cheese

Eating the rind on brie cheese is a matter of personal preference. If baking a brie that will be served with toppings, remove only the rind on top of the cheese prior to baking. The remaining rind holds the cheese in place while it bakes.

Brown Sugar

Brown sugar is granulated white sugar combined with molasses. The two most common types of brown sugar used in baking are golden brown (or yellow) and dark brown. Brown sugar should be measured by packing it firmly enough into a dry measuring cup so that it holds the shape of the cup when turned out. For best results in ATCO Blue Flame Kitchen recipes, use golden brown sugar where specified and dark brown sugar where specified. If a recipe simply calls for packed brown sugar, either type may be used.

Buffalo Chicken Wings

Originating at the Anchor Bar in Buffalo, New York, these deep-fried chicken wings were served in a spicy hot sauce and accompanied by blue cheese dressing. For an easy version of Buffalo Wings, place 2 lb. (1 kg) chicken wing drumettes in a large plastic bag. Combine 6 tbsp. (90 mL) oil, 2 – 6 tbsp. (25 – 90 mL) hot pepper sauce and 2 tbsp. (25 mL) white wine vinegar. Pour over chicken and toss carefully. Refrigerate for 8 hours or overnight. Place chicken on a rack in a shallow pan. Bake at 425° F (220° C) for 30 – 40 minutes.

Cajun Spices

To make your own Cajun Spices, combine 4 tsp. (20 mL) salt, 1 tbsp. (15 mL) each garlic powder and onion powder and 2 tsp. (10 mL) each pepper, white pepper (optional) and cayenne pepper. Add 2 tsp. (10 mL) each crumbled thyme and oregano and 1 tsp. (5 mL) paprika. Store in an airtight container in a cool dry place. This spice mix makes a wonderful gift for friends who love to cook.

Canned Foods

• Store canned foods in a cool, dry place.  The temperature of storage areas should be no higher than 75°F (24°C). 

• Date canned foods after purchase.  Rotate foods in the pantry by placing newly-purchased canned foods at the back and bringing older products to the front.

• Never purchase or use a can of food that is bulging, leaking, badly dented, stained or showing extensive rust.  Never purchase or use a jar of food with a loose or bulging lid.  If in doubt, do not open it.  Return the unopened can of jar to the place of purchase.

• Do not taste or eat the contents of a can or jar that show any of the following warning signs of spoilage:  spurting upon opening; bubbly, curdled or mouldy appearance; or off odour.

• If the contents of a can or jar look and smell normal but the food tastes rancid, bitter or has an off flavour, do not eat it. 

• Promptly refrigerate any unused portion of canned food.  In order to prevent off flavours from developing, the food should be removed from the can and placed in a storage container.

• If a canned food has been frozen and then thawed, examine the can and its contents carefully for any of the above-noted warning signs of spoilage.  If in doubt, do not eat it.

• Canned foods should be used within 1 - 2 years of purchase or before their best-before date, if applicable.

Carving Meat

Some recipes suggest letting meat rest before carving or slicing.  There is a good reason for this.  As meat cooks, the heat from the oven drives the meat's juices toward its centre.  Once meat is taken from the oven and cooled slightly, the juices are reabsorbed and redistributed throughout the meat.  As a result, the juices will not run out as freely when the meat is carved.

Cheese

Many ATCO Blue Flame Kitchen recipes call for either shredded or grated cheese.  Cheese graters typically have different sizes of holes which are used to transform cheese into either long thin strips or very small particles.  In our recipes, cheese that is reduced to long thin strips is called "shredded".  Examples of shredded cheese include cheddar, Gouda, Monterey Jack, mozzarella and Swiss.  Cheese that is reduced to very small particles is called "grated".  Examples include very hard cheese, such as Asiago and Parmesan.

When adding shredded or grated cheese to a soup or sauce, use a low heat setting and add cheese gradually.  Cook and stir gently until cheese melts and combines with other ingredients.  If heated too quickly or overcooked, cheese may become stringy or tough.

Chicken Breasts

Chicken breasts that are sold boned, skinned and split down the middle are one of the most popular poultry choices of today's consumer. In ATCO Blue Flame Kitchen recipes, a boneless skinless chicken breast refers to a single (or half) breast, not a double (or whole) breast.

Cocoa

Solid chocolate contains both chocolate liquor and cocoa butter.  The chocolate liquor gives chocolate its characteristic taste and colour, while cocoa butter imparts a smooth creamy texture.  Cocoa, also referred to as cocoa powder, is the residue left after cocoa butter has been pressed from the chocolate liquor.  The residue is dried and ground into cocoa.  It is light in colour and lower in fat than solid chocolate.  If cocoa is "Dutch processed", the chocolate liquor is treated with an alkaline solution.  This gives a darker, more mellow and flavourful powder.

Common Can Sizes

Many old recipes have the can sizes in ounces (oz).  To determine what size to use now, follow the chart below.

Cooked to Perfection

Creme Brulee

Creme Brulee is classic dessert that is enjoying a resurgence in popularity. It is a chilled custard with a caramelized sugar topping. Originally, the sugar topping was caramelized using a fire-heated poker. In modern times, a broiler has been used. During the seventies, French pastry chefs began using a small blowtorch for this task. Its concentrated and controlled flame caramelizes the sugar without warming the custard beneath it. Small blowtorches for kitchen use are now available in specialty kitchen stores and some hardware stores.

Eggplant

Eggplant, although commonly thought of as a vegetable, is actually a fruit, specifically, a berry.  There are many varieties, ranging in length from 2 - 12 inches (3 - 30 cm), in color from white to rich purple and in shape from round to oblong.  Choose an eggplant with firm, smooth skin that is very heavy for its size; avoid those with soft or brown spots.  Eggplants are very perishable and become bitter with age.  Store in refrigerator and use promptly.  When young, the skin of most eggplants is edible; older eggplants should be peeled.  Cut eggplant just before using as the flesh discolours very quickly.  Eggplant can be prepared in many ways including frying, baking and broiling.

Fennel

Fennel, an often overlooked vegetable, has pale green stalks (or stems) that converge into a thick, bulbous base. The stalks are topped with feathery greens. Both the base and the stalks are edible. They may be eaten raw in salads or cooked in a variety of ways, including sautéing, steaming, braising or baking. The stalks are often used to flavour soups or stews. The feathery greens may be used as a garnish. Fennel has a mild, sweet and delicate licorice flavour. Fennel is often mislabeled as "anise" or "sweet anise" in produce departments, but fennel and anise are not the same. The anise plant has a more distinctive licorice flavour, has no bulb and is used mainly for its seeds.

Food Safety for Freezing Foods

The ATCO Blue Flame Kitchen does not recommend freezing foods prepared using previously frozen cooked meat, fish, poultry, stock or vegetables.  Foods prepared using freshly cooked meat, fish, poultry, stock or vegetables may be frozen for up to 6 weeks.  Freezer storage times are based on storage in a regulation freezer and not a refrigerator freezer compartment.  To retain quality, all foods to be frozen should be packaged in freezer bags or rigid food-safe plastic containers.

Food Safety for Ground Meat

Ground meat made from beef, bison/buffalo, lamb, pork, veal, chicken or turkey requires careful handling as it is especially vulnerable to bacterial contamination.  Keep the following in mind when using ground meat.

• Fresh ground meat should be either cooked or frozen within 24 hours of purchase.

• Frozen ground meat should be thawed in the refrigerator and used when it still contains some ice crystals.

• Do not combine raw ground meat with other ingredients and freeze for cooking later. 

• All ground meat must be thoroughly cooked in order to destroy harmful bacteria that may be present. 

• Never partially cook ground meat to finish cooking later.

• Avoid recontaminating cooked ground meat products.  Always place them on a clean plate.

• Cooked ground meat patties may be frozen for up to 4 weeks.
  

Food Storage

• Keep refrigerator temperature set at less than 40°F (4°C).

• Clean out refrigerator at least once a month, discarding all foods that are past their best-before date.

• Date and refrigerate condiments upon opening.

• Before using, check foods for changes in texture and colour.  Never taste a questionable food.  If in doubt, throw it out! 

• How long should opened condiments remain in the refrigerator?  Use the following chart to determine storage times for some commercial products.

Freezing Rice

When cooking rice, prepare extra to freeze for later use. Cooked rice freezes well both on its own or when combined with other foods, such as casseroles, soups or stews. Reheat cooked rice in a sieve suspended over, but not touching, boiling water. It may also be reheated in the oven by adding 1 - 2 tbsp. (15 - 25 mL) water or other liquid to 1 cup (250 mL) rice.

Ginger

Ginger or gingerroot, named from the Sanskrit word for "horn root", is sold in several forms – fresh, ground, crystallized and preserved. Fresh ginger must be peeled as it has a tough skin. Look for smooth skinned roots, as wrinkling indicates the ginger is dry and past its prime. Store tightly wrapped in refrigerator. After peeling, fresh ginger may be grated or diced. Fresh ginger adds a peppery, slightly sweet flavour and a spicy, pungent aroma to dishes. Dried ground ginger, although not a good substitute for fresh ginger, is nonetheless delicious in many savoury and sweet dishes. Crystallized or candied ginger has been cooked in a sugar syrup and coated with sugar. It is often added finely chopped to sweet breads and dessert dishes. Preserved ginger is sweet and sold in jars packed in a sugar syrup.

Herbes de Provence

This blend of dried herbs is usually thought to be associated with the Provence region of France. It is a mixture of basil, marjoram, rosemary, sage, summer savory, thyme, lavender and fennel seed. The blend is used to season dishes of meat, poultry and vegetables. Try our ATCO Blue Flame Kitchen version of "Herbes de Provence".

HERBES DE PROVENCE

Dried lavender blossoms are a signature ingredient in herbes de Provence. Use only untreated blossoms for this classic herb blend. Do not use lavender blossoms found in commercial sachets and potpourri as these have been chemically treated

Combine all ingredients. Do not crumble herbs. Store in an airtight container.
Yield: About 1/2 cup (125 mL).

High Altitude Baking

High altitudes of 3000 feet (914 meters) or over affect baking cakes and yeast breads. The leavening agent (yeast, baking powder or soda) releases more and bigger gas bubbles that expand quickly and collapse easily, causing cakes and breads to fall. Moisture vaporizes at a lower temperature causing a drier texture. There is no magic formula for adapting recipes for baking at high altitudes. These tips will minimize some of the guesswork.

• Line baking pans with wax paper or grease well and dust with flour to prevent baked goods from sticking to the pan.

• Let yeast dough's rise only until doubled in bulk or bread will develop large air cells and will collapse during baking.

• Increase baking time a few minutes for most baked goods but do not change the temperature.

• Store baked goods in an airtight container to prevent them from drying out.

• For more specific information on high altitude baking, contact the ATCO Blue Flame Kitchen.

Ingredient Exchanges in Recipes

Raisins, candied fruit, nuts, etc. may be exchanged for one another in a recipe if the amounts remain constant. For example, 1 cup (250 mL) currants may be exchanged for 1 cup (250 mL) raisins or 1 lb (500 g) candied pineapple may be exchanged for 1/2 lb (250 g) pecans plus 1/2 lb (250 g) candied cherries. This does not apply to coconut. Coconut may not be added to or removed from a recipe.

Lemon Peel

Grated lemon peel is also known as grated lemon rind or zest. These terms refer to the outermost coloured portion of the skin, but not the bitter white part, or pith, underneath. The coloured peel is removed with a citrus zester, vegetable peeler or paring knife. The peel contains aromatic oils that add wonderful flavour to foods.

Nonstick Foil

Nonstick foil has been coated with a special, food-safe nonstick surface.  It is useful for lining baking pans as it keeps foods from sticking to the pan, thereby allowing foods to be lifted off easily.  Using nonstick foil makes for easy cleanup.  In addition to lining baking pans, can also be used on the grill and for wrapping foods for the freezer.

Nutmeg

The nutmeg tree, or Myristica fragrans, bears a yellowish fruit that resembles an apricot. When ripe, the fruit splits open to reveal a brown shell surrounded by a red lacy membrane which becomes the spice mace. Inside the shell is the nutmeg seed. Nutmeg may be purchased either whole or ground. Grind whole nutmeg using a small grater or nutmeg grinder. One whole nutmeg, grated, equals 2 - 3 tsp (10 - 15 mL) ground nutmeg. The flavour of freshly ground nutmeg is superior to that which is commercially ground. Either, however, will enhance a dish by imparting a delicately warm and spicy flavour and aroma.

Oven Temperatures

Old recipes sometimes refer to oven temperatures using a description, such as "moderate", rather than degrees.

Description	Fahrenheit	Celsius
Very Slow	250° - 275°	120° - 140°
Slow	300° - 325°	150° - 160°
Moderate	350° - 375°	180° - 190°
Hot	400° - 425°	200° - 220°
Very hot	450° - 475°	230° - 240°
Extremely hot	500° - 525°	260° - 270°

Parchment Paper

Parchment paper is a specially treated, heavy, nonstick paper that is both grease and moisture resistant.  It is able to withstand high oven temperatures.  In addition to lining baking pans, it is used for wrapping foods for cooking and for making disposable pastry bags.

• Start with good quality pasta, either fresh or dried, containing durum semolina.

• Use ample water for cooking pasta – up to 6 quarts (6 L) water for 16 oz (500 g) of pasta.

• Add salt to water, if desired. Salt will enhance the flavour.

• Do not add oil to water; it makes pasta slippery and sauce will not cling.

• Bring water to a boil, add pasta and stir until water returns to a boil. Cook pasta, uncovered, stirring occasionally.

• Cook just until al dente (tender but firm).  Do not overcook.

• If pasta is to be served with sauce, do not rinse. If using cooked pasta in salads or casseroles, rinse thoroughly with cold water after draining and allow to drain thoroughly.

• Serve pasta the moment it is done.

• 1 cup (250 mL) uncooked short, shaped pasta (small shells, macaroni and bow ties) yields 2 cups (500 mL) cooked pasta.

• 1 cup (250 mL) uncooked noodles yields 1 1/4 cups (300 mL) cooked noodles.

Pound Cake

Pound cake is a dense rich cake originally made with one pound each of flour, butter, sugar and eggs.  A true pound cake does not contain baking powder, however, many variations have evolved over the years.  Pound cake variations may contain leaveners, such as baking powder or baking soda, flavourings, nuts, dried fruit, candied fruit or coconut.

Refrigerator Cookies

The term refrigerator cookies, also called icebox cookies, is reminiscent of days gone by. This style of cookie is convenient and easy to make. The cookie dough is mixed, then formed into logs, wrapped in plastic wrap and refrigerated until firm. Once firm, the dough is easy to slice into rounds before baking.

Rice Paper

Rice paper is an edible, translucent paper made from a dough of water combined with the pith of an Asian shrub called the rice-paper plant.  The paper comes in various sizes and can be used to wrap foods to be eaten as is or deep fried.  Rice paper is usually available in Oriental grocery stores and large supermarkets.

Serving Wine

When choosing wine, select one to either complement or contrast the food being served. In general, the heavier the food the more full-bodied and intensely flavourful the wine should be. If serving more than one kind of wine at a meal, keep the following suggestions in mind. Serve white wine before red wine (except for dessert wine), dry wine before sweet wine, young before old and lesser before greater. For example, at a dinner party, a dry red dinner wine may be followed with a sweet white wine or champagne for dessert. Generally, in order to bring out its full flavour, red wine should be enjoyed at room temperature and white wine served cool. The sweeter the white wine, the colder it should be. Blush wine also tastes better chilled.

There are two things to keep in mind when drinking wine.  If drinking white or sparkling wine, hold the wine glass by its stem instead of the bowl.  This will prevent the heat of your hand from warming the wine.  If attending a wine tasting, hold the glass by its stem, as this will allow you to look at the wine closely as you swirl it.

Smoked Turkey

Smoked turkey has a flavour very similar to a delicate ham and is preferably served cold. To reheat, place on a rack in a shallow roasting pan, lightly cover with foil and bake at 325° F (160° C) for 15 minutes per lb. (30 minutes per kg). Use smoked turkey in place of cooked ham: on a cold meat platter, in casserole dishes, as a sandwich filling or as an hors d’oeuvre.

Squeezing Spinach  

Using a potato ricer makes it easy to squeeze spinach dry.  Working with half a package at a time, place thawed chopped spinach in a potato ricer and squeeze firmly until all excess moisture is removed.

Storing Wine

Wine, like all food, is perishable. Wine deteriorates mainly due to exposure to air, heat and light. Store wine in a cool dark dry place. The temperature range for storing wine is from 45° - 70° F (7° - 21° C), with the ideal temperature being 55° F (13° C). Wine sealed with a cork should be placed on its side. This prevents the cork from drying out and shrinking, allowing air to enter the bottle. Champagne, however, should be stored in an upright position. Wine bottles with screw caps may be stored in any position.

Substituting Eggs

For best results, use large eggs in ATCO Blue Flame Kitchen recipes.  Substitutions may result in changes to the final product.  If substituting, use 1/4 cup (50 mL) liquid egg or liquid egg substitute for 1 large egg.

The Creative Crepe

The French word for "pancake", a crepe is simply a paper-thin version of a pancake. Crepes can be used with an endless array of fillings to create savoury or dessert dishes. For savoury crepes, choose from an assortment of fillings including eggs, meat, fish, poultry or even leftovers. Crepes may then be drizzled with butter and sprinkled with cheese or topped with a complementary sauce to make an elegant appetizer or entree. Dessert crepes may be filled with a fruit mixture or spread with jam, then rolled or folded. They can be dusted with icing sugar and served with a dollop of whipped cream. Crepes are sometimes flambéed with brandy or liqueur as in the spectacular dessert Crepes Suzette.

The Muffin Method

Most muffins are mixed using what is called the "muffin method". This is a three step method. First, the dry ingredients, such as flour, sugar, salt and leavenings, are mixed together thoroughly. In the second step, the liquid ingredients, which may include lightly beaten eggs, oil, melted butter, honey and milk, are mixed together thoroughly. In the third step, the dry mixture and liquid mixture are blended together just until the dry ingredients are moistened. The batter should appear lumpy. It is important not to overmix or beat the batter as this will result in muffins that are tough, rubbery and uneven.

What is a perfect muffin? A perfect muffin has these characteristics - a symmetrical shape, a slightly rounded top, a pebbled surface, a light texture, no peaks or knobs and no tunnels.

Treats For Our Outdoor Friends

Help your children prepare a winter feast for the little creatures in your backyard. Birds, squirrels and even deer will enjoy these treats

• Use yarn or raffia to hang treats. Any yarn or raffia left hanging can be used by birds to build nests.

• Hang tied bunches of untreated dried wheat.

• Use yarn and a darning needle to string together plain popped popcorn, dried berries and fruit.

• Tie yarn around pine cones to form hangers. Spread peanut butter onto sides of pine cones and roll in wild birdseed. You may need to pat birdseed in place. Wild birdseed is available in bags at grocery, pet or hardware stores. If desired, any of the following may be substituted for, or used in addition to, wild birdseed: Unsalted sunflower seeds, unsalted peanuts, rolled oats, grains, such as cracked wheat and unsweetened berries, such as Mountain Ash berries

• Cut oranges in half and hollow out the insides. Make 3 holes near the cut edge; tie yarn onto each hole and tie the 3 pieces of yarn together to form a hanger. Fill oranges with suet or peanut butter mixed with wild birdseed. Suet is available in the meat freezer of grocery stores.

TV Dinners

Swanson introduced the first frozen TV dinner in 1954. It featured turkey, cornbread dressing and gravy and was sold for 98 cents. The first year,
10 million turkey dinners were sold. A frozen fried chicken dinner was introduced the following year and production increased to 25 million TV dinners. Today, Americans eat more than 3 million Swanson dinners per week. The Swanson line now includes many more menu items, however, the turkey dinner remains the most popular.

Using Ground Cinnamon

The wonderful sweet flavour of cinnamon is always a favourite.  It is one of the oldest known spices.  Try adding cinnamon to your cooking in the following ways.

• 1/2 tsp. to each egg for French Toast

• 1/2 tsp. to 1 cup cream for whipping

• 2 tsp. to batter for a two layer chocolate cake

• 1 tsp. to 3 cups apples for pie, stewed apples, applesauce or apple crisp

• 1/4 tsp. to 1 cup sour cream or yogurt mixed with 2 tbsp. honey and 1 tsp. vanilla for a great fruit dip

Using Seasonings

Rubbing dried herbs between fingertips before adding to a recipe will release more flavour.  For a delicate flavour, leave herbs whole, for example, when using bay leaves.  Bay leaves should always be removed before serving.  The following are common substitutions for seasonings.

• 1 tsp. dried leaf or whole herbs and spices = 1/2 tsp. ground herbs and spices
  

• 1 tbsp. fresh herbs = 1 tsp. dried leaf herbs
  

• 1 medium clove garlic = 1/8 tsp. garlic powder
  

• 1 medium onion, chopped = 1 tsp. onion powder
  

• 1 small onion, chopped = 1 tbsp. dehydrated minced onion
  

• 1 tsp. finely chopped fresh ginger = 1/4 tsp. ground ginger
  

• 1 dried chili pepper, crumbled = 1/8 tsp. cayenne pepper
  

• 1 whole nutmeg, grated = 2-3 tsp. ground nutmeg

Vanilla

Vanilla is added to puddings and desserts after the mixture has been removed from the heat. The vanilla flavour will evaporate if mixture is allowed to boil.

What is a Nonreactive Pan?

A nonreactive pan is made of stainless steel, enameled cast iron, anodized aluminum or glass.  These materials will not cause a chemical reaction with certain ingredients such as eggs and acidic foods like tomatoes and lemon juice.  Pans made of nonanodized aluminum, unseasoned cast iron and unlined copper can discolour these foods or give them a metallic taste.

Yams or Sweet Potatoes?

Yams that are sold in North America are actually sweet potatoes. What are referred to here in Alberta as yams are a soft-fleshed variety of sweet potato that has a soft, moist, sugary consistency when cooked and a bright orange colour. What are sold as sweet potatoes are lighter in colour with a drier, more mealy texture.