Glossary
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Ancho Chile Pepper Powder -
When poblanos (mild Mexican chile peppers) are dried, they become ancho chiles.
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When poblanos (mild Mexican chile peppers) are dried, they become ancho chiles. These are ground to create ancho chile pepper powder. It has a sweet, fruity flavour and is mildly hot. Look for it where spices are sold.
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Avocados -
High in mono-unsaturated fats, avocados are more than just the main ingredient for guacamole. Try them in salads, sliced in sandwiches or chopped onto crackers as an appetizer.
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High in mono-unsaturated fats, avocados are more than just the main ingredient for guacamole. Try them in salads, sliced in sandwiches or chopped onto crackers as an appetizer.
How to Pit an Avocado
Cut the avocado lengthwise in half around the pit. Twist the halves in opposite directions to separate. The pit will stay in one of the halves. Cut each half in half again to make quarters; separate. The pit can then be easily removed from its section.
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Baking Powder -
Baking powder helps the batter of cakes, muffins, quick breads and other baking rise in the oven.
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Baking powder helps the batter of cakes, muffins, quick breads and other baking rise in the oven.
How to Check Freshness of Baking Powder
To check if baking powder still works, combine 1 tsp (5 mL) baking powder with 1/3 cup
(75 mL) hot water. The mixture should bubble enthusiastically.
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Baking Soda -
Sodium bicarbonate, or baking soda, only begins to act when it’s combined with acidic ingredients such as sour milk, lemon juice or vinegar. It helps the batter of muffins, quick breads and other baking rise.
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Sodium bicarbonate, or baking soda, only begins to act when it’s combined with acidic ingredients such as sour milk, lemon juice or vinegar. It helps the batter of muffins, quick breads and other baking rise.
How to Check Freshness of Baking Soda
To make sure baking soda works properly, combine 1 tsp (5 mL) baking soda with 1/3 cup (75 mL) hot water and 1 tsp (5 mL) vinegar. The mixture should fizz.
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Balsamic Vinegar -
A dark, mellow Italian vinegar made from white Trebbiano grape juice and aged in wooden casks for several years.
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A dark, mellow Italian vinegar made from white Trebbiano grape juice and aged in wooden casks for several years. Authentic balsamic vinegar is labelled aceto balsamico tradizionale. Less expensive varieties are actually red wine vinegar fortified with concentrated grape juice and sometimes caramelized sugar.
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Bananas -
Bananas going brown in your fruit bowl? Freeze them to use later in recipes that call for mashed ripe bananas.
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Bananas going brown in your fruit bowl? Freeze them to use later in recipes that call for mashed ripe bananas. Peel and wrap them individually in plastic wrap. Place them in a resealable freezer bag and freeze for up to six months. The bananas will turn brown, but this discolouration isn’t a concern when using them in baked goods such as banana bread and banana muffins.
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Beans, Canned -
Rinse canned beans to remove excess salt and any starchy liquid. Drain the rinsed beans thoroughly before using in a recipe.
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Rinse canned beans to remove excess salt and any starchy liquid. Drain the rinsed beans thoroughly before using in a recipe. Beans that are canned in a sauce, such as pork and beans or chili-style beans, are not rinsed before using.
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Beans, Dried -
Dried beans are a nutritious, delicious and economical addition to a well-rounded diet. While tins of your favourite black beans or chickpeas are handy during a time crunch, dried beans are easy to use. They must, of course, be soaked before cooking.
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Dried beans are a nutritious, delicious and economical addition to a well-rounded diet. While tins of your favourite black beans or chickpeas are handy during a time crunch, dried beans are easy to use. They must, of course, be soaked before cooking.
One cup (250 mL) dried beans yields 2 - 3 cups (500 - 750 mL) cooked beans.
How to Soak Dried Beans
Rinse beans under cold water and discard any that are broken, discoloured or shrivelled, as well as any foreign matter, such as pebbles.
In a large, non-reactive container, cover beans with three times their volume of cold water and soak using one of the following methods:
The slow soak: Refrigerate in water for eight hours and drain.
The quick soak: Bring water and beans slowly to a boil. Boil for two minutes. Remove from heat and let stand, covered, for one hour; drain.
How to Cook Dried Beans
Place drained beans in a large non-reactive pot. Cover with fresh water by 3 inches (7.5 cm). Bring to a boil; skim off foam. Reduce heat and simmer, partially covered, until beans are tender.
To test for doneness, blow on two or three beans in a spoon. The skins will burst if they are sufficiently cooked.
Ensure beans are sufficiently cooked before adding other ingredients. The acidity in some ingredients, such as tomatoes, vinegar, molasses or wine, will prevent beans from softening properly.
Cooking beans in a slow cooker can produce varying results. It’s sometimes difficult to completely soften beans in a slow cooker. To make sure you’re not picking half-cooked beans from your dish, cook them completely before adding them to the slow cooker with other ingredients.
How to Freeze Rehydrated, Cooked Beans
If you’re already soaking and cooking some dried beans, it’s easy to double or triple the amount needed and freeze the rest in recipe-friendly quantities.
Add them, frozen, to soups and sauces. You can also let them thaw in the refrigerator, or microwave them gently until they’re ready to add to salads or other dishes.
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Blood Oranges -
For an impressive presentation, blood oranges may be substituted for navel oranges. Blood oranges have a bright red or red-streaked pulp and are tart in flavour.
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For an impressive presentation, blood oranges may be substituted for navel oranges. Blood oranges have a bright red or red-streaked pulp and are tart in flavour. In Alberta, the most readily available variety of blood orange is the Moro orange, usually found in grocery stores from December to March.
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Bread Crumbs -
There are fine dry bread crumbs and soft fresh bread crumbs; however, the two are not interchangeable in recipes.
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There are fine dry bread crumbs and soft fresh bread crumbs; however, the two are not interchangeable in recipes. They absorb moisture differently, have different textures and are used for different purposes. You can find bread crumbs at your grocery store, or make your own.
How to Make Bread Crumbs
Place a single layer of bread slices on a baking sheet and bake at 300°F (150°C) until completely dry and lightly browned. Cool, then process in a food processor or blender until very fine.
To make soft fresh bread crumbs, place fresh bread slices (with or without crusts) in a food processor or blender and process until desired size of crumb is reached.
How to Make Buttered Bread Crumbs
To make buttered bread crumbs, either fine dry or soft fresh bread crumbs may be used. Combine 1/4 cup (50 mL) fine dry bread crumbs and 1 tbsp (15 mL) melted butter. If using soft fresh bread crumbs, combine 1 cup (250 mL) soft fresh bread crumbs and 1 - 2 tbsp (15 - 25 mL) melted butter.
How to Make Curried Bread Crumbs
Melt 1/4 cup (50 mL) butter in a frying pan. Stir in 1/2 tsp (2 mL) each dry mustard and curry powder and a dash cayenne pepper. Cook for one minute. Add 2 1/2 cups (625 mL) soft fresh bread crumbs. Cook, stirring frequently, until bread crumbs are crisp and golden.
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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.
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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.
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Broccolini -
Broccolini is a tender and sweet-tasting cross between broccoli and Chinese kale. It is bright green with long, slender stalks and tiny buds
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Broccolini is a tender and sweet-tasting cross between broccoli and Chinese kale. It is bright green with long, slender stalks and tiny buds at the top that resemble a miniature broccoli head. If you can’t find broccolini, use broccoli.
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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.
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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.
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Cajun Spices Mix -
To make your own Cajun spice mix, we have a delicious recipe with ingredients from your pantry.
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To make your own Cajun spice mix, 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.
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Capers -
This pickled condiment begins as the unopened flower bud of a shrub native to the Mediterranean and parts of Asia.
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This pickled condiment begins as the unopened flower bud of a shrub native to the Mediterranean and parts of Asia. The buds are picked, dried and then pickled in a vinegar brine. Capers are used to add flavour to dishes or as a garnish. Capers come in various sizes; small capers are sometimes labelled non pareille capers.
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