Category Archives: Ingredients

How to store leftover egg yolks and leftover egg whites

CIMG0373

There are plenty of recipes out there that call for only egg whites or only egg yolks. Angel food cake springs to mind as the most obvious example, since it calls for 10-12 egg whites only, but you can end up with a few leftover after making something as simple as an egg white omelette. Storing egg whites and egg yolks is simple, though the ... Read More »

What is agave syrup?

Partida Agave

Agave syrup – also known as agave nectar – is one of those things that was relegated to obscurity in less-trafficked natural foods markets for years, but has recently encountered a substantial upsurge in popularity. The result of this is a much more high profile position in the grocery story, though not everyone has experience with it yet. The syrup is made from agave plants ... Read More »

What is barley flour?

organic barley flour

Barley flour is just what it sounds like: a non-wheat flour made from grinding whole barley. It’s a popular alternative to wheat flour because, unlike many non-wheat flours, it contains some gluten. This obviously doesn’t make it a good choice for those with celiac’s, who cannot tolerate gluten, but it does mean that it is an excellent option for more conventional bakers looking to expand ... Read More »

How to Toast Pumpkin Seeds

Toasted Pumpkin Seeds

The first time that I had toasted pumpkin seeds was in elementary school. I specifically remember my 1st grade teacher having us bring in seeds and toasting them – by which I mean watching her toast them – in the school’s kitchen. I don’t remember how they turned out, but it sure was fun. These days, I’m not even sure if you’re allowed to celebrated Halloween ... Read More »

What is self-rising flour?

What is Self-Rising Flour? Self Rising Flour Brands

Self-rising flour has an almost magical sound to it. And if you look at recipes that call for it, you’ll see that they do not call for the addition of salt or leavening agents, though biscuits, cakes and breads made with seem to rise up just fine. The reason for this is that self-rising flour is actually nothing of the sort. It is flour that ... Read More »

How to keep brown sugar soft

sugar discs

Brown sugar can be a bit problematic because, when left unattended, the moist sugar can quickly transform into a rock-like state. This happens because the sugar dries out and the molasses used to keep it brown (most brown sugars are white sugars, with molasses added back) hardens and sticks it together like glue. There are several ways to avoid this problem. The easiest is by storing the ... Read More »

How to make Vanilla Sugar

vanilla sugar

One of the tastiest things you can keep in your kitchen is vanilla sugar. With the sweetness of sugar and the flavor of vanilla, it is good on oatmeal, on fruit and is delicious in tea. It is even better when substituted for plain sugar in baked goods, because almost every single one – with the possible exception of some savory items – can benefit ... Read More »

How to Beat Egg Whites

Egg whites, beaten

I have decided that we need to talk about egg whites. Their chief purpose, in baking, is to lend structure to baked goods. They also add liquid to a recipe, but I’m not going to deal with that right now. Because of the unique properties of egg whites, they alone can be used to leaven things like cakes without the aid of yeast or chemical ... Read More »

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