Four (4) Uncommon Cooking Ingredients Explained (Guest Post)

Below is a short explanation of four (4) uncommon cooking ingredients and how to use them in cooking. 

1.  Clear Jel is a refined cornstarch that reacts better for freezing and canning recipes in particular; cornstarch tends to go cloudy in these situations. Clear Jel is used in the same proportion of cornstarch (1:1) in baking recipes. Like traditional cornstarch and the health store alternatives - arrowroot and potato powder, etc. - this product needs to be combined with the sugar (or flour) called for in the recipe prior to adding to any other ingredients in order to reduce clumps from forming.

2.  Sea salt is healthier than regular table salt; the fact that it requires less processing means it also has a smaller ecological impact. It is a natural source of iodine, which, along with other nutrients, is essential for a healthy sex life. A local herbal consultant once told us that sea salt can also be used in place of Epsom salts in your bathwater.

3.  Tamari is considered to be less salty than soy sauce and is often stocked in health food stores. You can find low-salt versions of both tamari and soy sauce. Tamari sauce, however, has enzymes that aid digestion and promote healthy intestinal bacteria.

4.  Orange Zest, citrus zest or citrus powder are all terms referring to a similar product - to simplify we personally call it 'citrus zest'. It is used to bring out other flavors and to condition flour. Chop lemon, orange or lime peel and allow to dry (or use a dehydrator) - turn this into a powder using a blender or grinder, and store in the cupboard as you would any spice or herb. 1 Tbsp of fresh zest is equal to 1 tsp. of dried; while 1 Tbsp of fresh zest is equal to 6 Tbsp. juice. As such, this one ingredient in the cupboard offers more ways of reducing grocery costs.  Making your own citrus zest at home is a fantastic way to move toward a more frugal kitchen, while reusing "waste" (the peels). 

Now that you know more about these ingredients, hopefully, it will give you the confidence to use them in your kitchen.

AUTHORS:  Lillian and her husband Dave are the team behind Brummet Media Group, high-fiving cheerfully as they pass each other on the way from checking off one item or other from their long to-do list. Their business includes Dave's music studio and percussion accessory products and graphic design work, as well as popular blogs and numerous award-winning non-fiction books. 

- From One Small Garden, with over 300 delicious, nutritious recipes! 

(Original Source: EzineArticles.com, republished with permission.)

From One Small Garden: Over 300 Delicious, Nutritious #Recipes: Brummet, Dave, Brummet, Lillian #cookBooks https://t.co/oeWVX3FXyX

— Everyday Exotic Spices Presents Food Ways (@EverydaySpices) December 6, 2024

The Ratio of Dry and Fresh Herbs (Guest Post)

Herbs are expensive to buy, but because they take so little space, they are also really easy to grow your own. If you purchase fresh herbs from the grocery store, you can extend the life of any fresh cut herb by wrapping the stems in a damp paper towel and place the entire bunch inside a bag for refrigeration. To deal with the excess before it goes bad, you can chop, add a little oil and freeze 1 tsp. or 1 tbsp. blobs on a sheet, and then bag for use later.

You can also dry herbs. Wash and remove leaves from the stem, simply place on a paper towel over a cooling rack, or use a dehydrator tray. Place where the air is warm and there is less light (sunlight will reduce the essential oils). Once dry, store in repurposed clean jars in a dark cupboard. If you are drying large amounts, keep the bulk of it in whole leaf form and only lightly grind the amount meant for storage in the kitchen cupboard.

Dry herbs? Fresh herbs? The answer is: either. The ratio of replacing dry herbs with fresh herbs goes like this:

• 1 tsp. dry herb = 1 Tbsp. fresh herb

However - IF the dry herbs are older than 2 years, increase the ratio to:

• 2 tsp. dry herb = 1 Tbsp. fresh herb

Some herbs such as bay leaf, parsley and cilantro, become quite mild after dehydrating, so cooks often double the amount:

• 1 leaf = 2 leaves
• 1 tsp. = 2 tsp.

If herbs have accidentally been ground into a powder, this fine flour is now more concentrated and this is the ratio:

• 1 tsp. fine ground dry herb = 1 Tbsp. dry herb

Hope you find these cooking tips useful!

AUTHORS:  Lillian and her husband Dave are the team behind Brummet Media Group, high-fiving cheerfully as they pass each other on the way from checking off one item or other from their long to-do list. Their business includes Dave's music studio and percussion accessory products and graphic design work, as well as popular blogs and numerous award-winning non-fiction books. 

- From One Small Garden, with over 300 delicious, nutritious recipes! 

Visit the Brummets @: http://www.BrummetMedia.ca

Original Source