Fall y'all. Is there really any other time that makes us want to make pies more often than fall? Apple. Pumpkin. Sweet Potato. I mean, come on people! And let's just be honest - we all know that everyone and their brother makes a pumpkin pie at some point between September 1st and November 30th. My husband already made me make him one (recipe coming soon). So that leads me to today's tip.... how do you make sure your bottom crust cooks properly when you're making a filled pie?? We've all had it happen - you go to cut that first slice only to realize that your bottom crust didn't cook all the way. And then we want to sob because we wanted it PERFECT!!!
The best way to help ensure that the bottom crust of your filled pies cooks perfectly is as simple as preheating a cookie sheet. By preheating your cookie sheet before placing your pie on it, you allow a stronger heat to be absorbed through the base. Which makes the cooking process start on the top and bottom of your pie, rather than your cooking starting from the top and working its way down (which results in a soggy crust).
Showing posts with label tips-n-tricks. Show all posts
Showing posts with label tips-n-tricks. Show all posts
Tuesday, November 4, 2014
Tuesday, August 13, 2013
Tips-n-Tricks Tuesday: BBQ Seasoning
Everyone in the South loves barbecue. And I mean, everyone. The big problem is everyone likes DIFFERENT barbecue. In Eastern North Carolina (where I'm from), we love our whole hog pork bbq. My dad and grandfather are excellent pig cookers. My grandfather even MADE his pig cooker out of an old oil drum he found. That's how into cooking whole hogs he is. Now in Texas (where Mr. Gaited Baker is from) it is all about brisket. And let's not even get started on the sauces. Because everyone knows vinegar-based and ketchup-based sauces are THE best ;) We're going to pretend that that atrocious white sauce that's from Alabama doesn't exist, okay y'all?
It will probably come as a shock that one of my favorite barbecue seasonings is actually from Tennessee. I LOVE this seasoning. It's great to use as a rub on pork chops or to even mix in some chili. But the REAL reason that I love this seasoning blend will be shown to you in the next "Budget Friendly Dinner" post (coming soon to a blog near you!) and I will go ahead and tell you now - it is going to BLOW YOUR MIND!!
This seasoning blend actually makes just under a pint of seasoning so I use a pint jar with a screw on lid to keep it in my pantry. The blend keeps its flavor for around six months but once you try it, it will not last six months in your pantry.
Neely's Barbecue Seasoning
recipe courtesy of Down Home with the Neelys
3/4 c. Paprika
6 Tbsp. Sugar
1 1/2 Tbsp. + 1/2 tsp. Onion Powder
Pour all ingredients in a pint jar.
Shake to mix it all together.
Use over your favorite pork products or where you just need a little extra kick of flavor!
It will probably come as a shock that one of my favorite barbecue seasonings is actually from Tennessee. I LOVE this seasoning. It's great to use as a rub on pork chops or to even mix in some chili. But the REAL reason that I love this seasoning blend will be shown to you in the next "Budget Friendly Dinner" post (coming soon to a blog near you!) and I will go ahead and tell you now - it is going to BLOW YOUR MIND!!
This seasoning blend actually makes just under a pint of seasoning so I use a pint jar with a screw on lid to keep it in my pantry. The blend keeps its flavor for around six months but once you try it, it will not last six months in your pantry.
Neely's Barbecue Seasoning
recipe courtesy of Down Home with the Neelys
3/4 c. Paprika
6 Tbsp. Sugar
1 1/2 Tbsp. + 1/2 tsp. Onion Powder
Pour all ingredients in a pint jar.
Shake to mix it all together.
Use over your favorite pork products or where you just need a little extra kick of flavor!
Wednesday, December 5, 2012
Tips-n-Tricks Tuesday - Cooling Muffins
(Yes, yes, I know it's Wednesday. This was supposed to be posted yesterday but I forgot. Better late than never!)
When you bake muffins, don't you just hate how sometimes you'll take them out of the oven and let them cool only to find that the bottom of your muffins have steamed? They turn all mushy and icky. It can ruin a perfectly good muffin, let me tell you! But I have a way to fix that! It's quite simple really...
Once the muffins have cooled for a few minutes, take the muffins and gently turn them sideways so the cool air can get around them. You can use a fork or your fingers, if they're cool enough to handle that way.
When you bake muffins, don't you just hate how sometimes you'll take them out of the oven and let them cool only to find that the bottom of your muffins have steamed? They turn all mushy and icky. It can ruin a perfectly good muffin, let me tell you! But I have a way to fix that! It's quite simple really...
Once the muffins have cooled for a few minutes, take the muffins and gently turn them sideways so the cool air can get around them. You can use a fork or your fingers, if they're cool enough to handle that way.
(Have no fear - the recipe for these muffins are forthcoming!)
Tuesday, November 13, 2012
Tips-N-Tricks Tuesday - Bacon... Frozen?
New series a'comin'! Tips-N-Tricks Tuesday! Every once in awhile, I come across a post that just some really cool information that I never knew before. Instead of adding it to a post where people will have to search, scratching their head, going, "It was here somewhere................. " And then they drown in the abyss of the internet. So I decided I would just start a new series! Sometimes, I may post actual recipes (like making your own pumpkin pie spice) or I may post little tips and tricks (hence the name) for little things in life to help you out in the kitchen.
So, as the inaugural post (the election was last week so I feel comfortable using the term, plus I like big words, big $.50 words!), we are going to post a tip about Ryan's favorite food group - Bacon. Yes, according to my husband, it is a food group. It's apparently right in between breads/whole grains and fruit and vegetables, meaning you need to eat to eat around 5 servings a day. Yeah, nothing wrong with that *roll eyes* Anyhoo, most people, if you're like myself, do not use an entire package of bacon before it goes bad. And if you've ever seen bacon that's gone bad, you completely understand the urgent need for this post. The original post came from America's Test Kitchen which is known for doing some wild and crazy things in the name of, not only science, but of the kitchen. Why no one had ever thought of this, I have no idea. Sometimes, the information they post is so unbelievably simple that you just want to smack yourself on the head for not thinking of it first. This is one of those times!
Freezing Bacon
Taking two to four individual slices of bacon, roll up the bacon until they become a tight cylinder.
Put bacon cylinders into a ziploc bag and seal.
Put bacon cylinders into your freezer and lay flat until completely frozen. (The reason for this is to ensure the bacon does not freeze in between the small spaces on the shelves.)
Once they are completely frozen, you can put them anywhere in the freezer.
When you need some bacon, defrost and you are ready to go.
Original ATK Post
So, as the inaugural post (the election was last week so I feel comfortable using the term, plus I like big words, big $.50 words!), we are going to post a tip about Ryan's favorite food group - Bacon. Yes, according to my husband, it is a food group. It's apparently right in between breads/whole grains and fruit and vegetables, meaning you need to eat to eat around 5 servings a day. Yeah, nothing wrong with that *roll eyes* Anyhoo, most people, if you're like myself, do not use an entire package of bacon before it goes bad. And if you've ever seen bacon that's gone bad, you completely understand the urgent need for this post. The original post came from America's Test Kitchen which is known for doing some wild and crazy things in the name of, not only science, but of the kitchen. Why no one had ever thought of this, I have no idea. Sometimes, the information they post is so unbelievably simple that you just want to smack yourself on the head for not thinking of it first. This is one of those times!
Freezing Bacon
Taking two to four individual slices of bacon, roll up the bacon until they become a tight cylinder.
Put bacon cylinders into a ziploc bag and seal.
Put bacon cylinders into your freezer and lay flat until completely frozen. (The reason for this is to ensure the bacon does not freeze in between the small spaces on the shelves.)
Once they are completely frozen, you can put them anywhere in the freezer.
When you need some bacon, defrost and you are ready to go.
Original ATK Post
Thursday, November 8, 2012
Freezer Baking Cheat Sheet
Have you looked at a calendar lately? It's friggin NOVEMBER! ALREADY!! Christmas commercials are already being shown on TV (I'm looking at you Target). Now, I love Christmas as much as the next person - just ask my husband. I grew up with a father who started listening to Christmas music in JULY. And I won't lie - I do it too. White Christmas is one of my favorite movies of all time and I will watch it at any time (again, just ask my husband). Bing Crosby just has one of those voices that just makes you float away on a soft, puffy cloud on a bright, sunshine-y day while the birds land on your finger and whistle in tune... okay, that may be a bit excessive but you get the idea. But I need to get through the baking items of Thanksgiving before I can even begin planning what Christmas things I'm going to bake.
I do love the holiday for more than just my love of Bing Crosby. As you may have guessed, another reason is simply because it gives me an excuse to bake. A lot. I've loved baking since I was a little girl and its turned into a love that's continued on into my adulthood (or just really-super-grown-up-little-kid, that works too). Each year, my best friend and I put our cooking/baking skills to good use and make up Christmas tins full of baked goodies for our family to enjoy. However, last year, my world was turned upside down. My father was diagnosed with diabetes. And, you guessed it, he was one of the main people I got to try my recipes (if it was terrible, he'd tell me, no dancing around with him). That just presented a huge problem because last year was the first year where I was like, "I'm going to bake gifts this year." Yeah, that worked. I did end up making him lots of spice mixes for him to use all the meat he likes to eat (dad is a hunter and the freezer is usually well stocked with venison and pheasant and sometimes you'll even find some wild boar) so everything came out okay.
Back to baking for the holiday season. Because it's November. November 8th people - as in 14 days until Thanksgiving and 47 days until Christmas. You should begin freaking out now. Or....... you can use my Freezer Baking Cheat Sheet! Baking ahead of time can cause a large amount of your holiday headaches to go away. I know that I've always wanted to try baking and freezing items to use a moment's notice but I either couldn't find what I was looking for and got ill and gave up or just decided to make something else. With this cheat sheet, you have easily within your reach, the ability to have scones, pies, biscuits, breads, and even CINNAMON ROLLS ready to go at a moments notice (I've even gone the extra mile and told you how you can have individual cinnamon rolls ready to go in a moment's notice which might wreak havoc on your waistline but oh well). I've included keep times for how long you can keep those items in the freezer without suffering an effects on the taste or texture. I must, MUST give complete credit to the awesome people at King Arthur Flour who did all the work and posted their results on their blog. I just compiled all that stuff and put it all together.
Freezer Baking Cheat Sheet
(if anyone has issues opening this - which you shouldn't - please leave a comment below.)
I do love the holiday for more than just my love of Bing Crosby. As you may have guessed, another reason is simply because it gives me an excuse to bake. A lot. I've loved baking since I was a little girl and its turned into a love that's continued on into my adulthood (or just really-super-grown-up-little-kid, that works too). Each year, my best friend and I put our cooking/baking skills to good use and make up Christmas tins full of baked goodies for our family to enjoy. However, last year, my world was turned upside down. My father was diagnosed with diabetes. And, you guessed it, he was one of the main people I got to try my recipes (if it was terrible, he'd tell me, no dancing around with him). That just presented a huge problem because last year was the first year where I was like, "I'm going to bake gifts this year." Yeah, that worked. I did end up making him lots of spice mixes for him to use all the meat he likes to eat (dad is a hunter and the freezer is usually well stocked with venison and pheasant and sometimes you'll even find some wild boar) so everything came out okay.
Back to baking for the holiday season. Because it's November. November 8th people - as in 14 days until Thanksgiving and 47 days until Christmas. You should begin freaking out now. Or....... you can use my Freezer Baking Cheat Sheet! Baking ahead of time can cause a large amount of your holiday headaches to go away. I know that I've always wanted to try baking and freezing items to use a moment's notice but I either couldn't find what I was looking for and got ill and gave up or just decided to make something else. With this cheat sheet, you have easily within your reach, the ability to have scones, pies, biscuits, breads, and even CINNAMON ROLLS ready to go at a moments notice (I've even gone the extra mile and told you how you can have individual cinnamon rolls ready to go in a moment's notice which might wreak havoc on your waistline but oh well). I've included keep times for how long you can keep those items in the freezer without suffering an effects on the taste or texture. I must, MUST give complete credit to the awesome people at King Arthur Flour who did all the work and posted their results on their blog. I just compiled all that stuff and put it all together.
Freezer Baking Cheat Sheet
(if anyone has issues opening this - which you shouldn't - please leave a comment below.)
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