Cooking Tips: Bread, Rice & Pasta
Bread Tips
Rice Tips
Pasta Tips
Bread Tips
If a recipe calls for Italian-seasoned bread crumbs and you have only plain, mix 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 2 tablespoons grated Parmesan cheese into the plain bread crumbs to replicate the flavor.
All of our coffee cakes use different leavening agents. Leaveners lighten and raise baked goods. It's the liquid and the heat that allow them to work their magic. When mixed with liquid and then baked, gas bubbles are created that lift and lighten the dough.
Baking soda starts to work as soon as it is combined with a liquid, so it's always mixed with dry ingredients before being added to liquid — and then baked immediately.
Baking powder is generally a mixture of baking soda, cream of tartar and cornstarch. Double acting baking powder releases some gas when mixed with liquid and more when it's heated.
Baker's yeast comes in two basic forms: active dry and compressed fresh. Most home bakers choose active dry over compressed fresh for convenience. Active dry yeast is found in both the familiar little envelopes or in jars, and comes in regular or quick-rising varieties. Quick-rising yeast can cut rising time in half and can be used in any recipe calling for yeast. If you buy yeast in jars, measure a scant tablespoon for any recipe calling for a package of yeast.
Active dry yeast comes in regular and quick-rising. Make sure to check the expiration date stamped on the package and to store it in a cool dry place or in the refrigerator. Yeast should be at room temperature before being used.
The yeast cells in active dry yeast are actually alive, but are dormant. When warm milk or water is added, the yeast becomes active. Before using, yeast should be "proofed" to make sure it's still alive. To proof yeast, dissolve it in warm water and set the mixture aside for five to 10 minutes. If it begins to bubble and foam, the yeast is alive and will make your bread rise successfully.
Back To Top
Rice Tips
For fluffier rice, sauté in a few tablespoons of Crisco® Oil on medium heat before adding the water.
While real risotto is made with arborio rice, the rice-shaped grains of orzo pasta look similar and cook much faster.
Sautéing rice in Crisco® Oil before adding liquid ensures that the grains remain separate and do not stick together when cooked.
Back To Top
Pasta Tips
Make sure to use a large pot and plenty of water.
Bring the water to a vigorous boil and then add a generous amount of salt.
Add pasta to the rapidly boiling water slowly so that you don't stop the boil.
Stir the pasta to separate it and then cook it just until "al dente" or still firm to the bite.
Drain, but don't rinse the pasta before saucing.
Peserve some pasta cooking water to thin your sauce if needed.
Back To Top