Baking Ingredients

What’s Date Sugar, and How Do You Use It? — Ingredient Intelligence

(Image credit: Joe Lingeman)

Dates seem to be having their time in the superfood spotlight. Full of potassium, iron, B vitamins, and fiber, this sweet fruit is being churned into paste and syrup, and even being dried and turned into sugar. Does date sugar rival its granulated counterparts when it comes to baked goods, and does it hold the same nutritional power as whole dates? We did some digging to learn all about how date sugar is made and how we can (and cannot) use date sugar in the kitchen.

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5 Tips for Baking with Greek Yogurt — Tips from The Kitchn

You're desperately craving Saturday morning pancakes, but the buttermilk in your fridge expired two weeks ago and you're all out of milk. You do, however, have a tub of Greek yogurt — and, surprise! It can] do the job just as well.

Greek yogurt may be primarily a wholesome breakfast staple, but it's also an incredible tool when it comes to baking. It can be used, just like other dairy products, to make moist and tender cakes, biscuits, breads, and more. Here's how to get started in baking with yogurt.

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7 Ways to Bake with Almond Flour and Almond Meal — Passover Recipes from The Kitchn

If you've wandered the baking aisle and noticed the intriguing bags of almond flour and almond meal on the shelves, here are all the answers to convince you to pick one up. Both are great tools for successful (and delicious) gluten-free baking, but you don't strictly have to be following that diet to appreciate their use in the kitchen. Here's everything you need to know about both almond flour and almond meal, from what they are, how they are different, and all the tasty ways you can bake with them.

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What’s the Difference Between Almond Flour and Almond Meal? — Ingredient Intelligence

Almond flour and almond meal are a popular gluten-free ingredient used in everything from cakes and cookies to meat and vegetables. They're quite similar, and sometimes even labeled as meal and flour. Do you know the slight difference that sets them apart, and when to use one over the other?

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What to Do When You’re Baking and Out of Eggs — Baking Tips from The Kitchn

It's happened to all of us: the deep craving for brownies hits and you head straight to the kitchen to get baking. You start mixing and stirring, assuming you have all the ingredients, but when it comes to the part where you have to add the eggs, you find there's not a carton in sight in your fridge. The oven's already preheated, your kitchen's smelling all chocolatey and good, and you'd rather not hop in your car and drive to the store. Luckily, you have options. There are a slew of egg substitutes that you might have in your pantry to save the day.

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How To Make Baked Tofu for Salads, Sandwiches & Snacks — Cooking Lessons from The Kitchn

Baked tofu is magical. When hot from the oven, it's crispy on the outside and creamy in the middle — amazing tossed into a stir-fry or just eaten as a snack with whatever dipping sauce happens to be handy.

After the tofu cools, it becomes wonderfully firm and chewy. Now it's perfect for tossing with a lunch salad, crumbling into a sauce, or even slicing into a sandwich. Don't bother buying baked tofu again: Here's how to make it yourself, and make it even better.

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