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Catching Up With The Coach
March 2022

Original Release: 3/1/2022

A magnifying glass placed within the center of a large word cloud shows the words Helpful Tips. The Word Cloud includes words like, learning, analysis, framework, content, delivery, reporting, etc.

For this month I'd like to highlight the following tips.

A huge thanks to Melanie Mama Peach for sharing.

1) Best Of Helpful Hints: The Kitchen: Substitutions/When You Are Out Of What You Need, Plus Some Switches You May Prefer To Make:

No Unsweetened Chocolate? (For 1 Square - 1 ounce)
➜ Use 3 tablespoons unsweetened cocoa plus 1 tablespoon shortening.

2) Substitutions/When You Are Out Of What You Need, Plus Some Switches You May Prefer To Make:

No Eggs?
➜ If you omit an egg in a recipe, increase the liquid by 3 or 4 tablespoons for each egg omitted. It's risky, however, in delicately balanced cake or cookie recipes, or in recipes using lots of eggs.

3) Substitutions/When You Are Out Of What You Need, Plus Some Switches You May Prefer To Make:

No Fresh Herbs Or Spices?
➜ Substitute dried herbs or spices. Dried are more concentrated. The ratio is about 1 to 3, so in recipes calling for 3 tablespoons of fresh chopped herbs, use 1 tablespoon of dried.

4) Best Of Helpful Hints: The Kitchen: Substitutions/When You Are Out Of What You Need, Plus Some Switches You May Prefer To Make:

No Honey? (1 cup)
➜ Use 1 1/4 cups of sugar plus 1/4 cup water (or the liquid called for in the recipe?. You're taking a chance, however, whenever you substitute sugar for liquid sweetener, or vice versa, in delicately balanced recipes.

5) Substitutions/When You Are Out Of What You Need, Plus Some Switches You May Prefer To Make:

No Cake Flour?
➜ Use all-purpose flour. Sift, pile lightly into a 1 cup measure; level off. Then remove 2 tablespoons. Use this 7/8 measure for each cup of cake flour.
➜ To reverse the process when you have only cake flour and need all-purpose, use 1 cup plus 2 tablespoons cake flour for each cup of all-purpose flour.

6) Best Of Helpful Hints: The Kitchen: The Egg

How To Prepare A Hard-Boiled Egg: Don't laugh, there's more to it than you think. Place eggs in a pan, cover with cold water and sprinkle in some salt. The salt will keep the eggs from oozing out if the shells crack while cooking. Bring to a boil and simmer gently for 10 minutes. Drain off the hot water and place in cold water; be sure to crack all the eggs. Allow to cool. This will make peeling easier and will prevent a green ring around the yolk.

7) Best Of Helpful Hints: The Kitchen: The Egg: More About Eggs

➜ To determine whether an egg is fresh without breaking the shell, immerse the egg in a pan of cool, salted water. If it sinks to the bottom, it is fresh. If it rises to the surface, it is stale.
➜ Fresh eggs are rough and chalky in appearance. Old eggs are smooth and shiny.
➜ To determine whether an egg is hard-boiled, spin it. If it spins round and round, it is hard-boiled. If it wobbles and will not spin, it is raw.
➜ Pierce the end of an egg with a pin, and it will not break when placed in boiling water.
➜ A few drops of vinegar will keep poached eggs from running all over the pan.
➜ To remove egg yolk which has dropped into the white, use a corner of a wet cloth or a piece of the egg shell.
➜ Eggs beat up fluffier when not too cold. They should be at cool room temperature for best results.
➜ By adding vinegar to the water, you can boil cracked eggs without having the white run out of the shell.
➜ By adding 1 tablespoon of water per egg white, you can increase the quantity of beaten egg whites for meringue.
➜ When eggs are stuck to the carton, just wet the box and the eggs can be easily removed without cracking the shells.
➜ Beaten egg whites will be more stable if you add 1 teaspoon cream of tartar to each cup of egg whites (7 or 8 eggs).
➜ A small funnel is handy for separating egg whites from egg yolks. Open the egg over the funnel and the white will run through and the yolk will remain.
➜ For baking, it's best to use medium to large eggs. Extra large eggs may cause cakes to fall when cooled.
➜ Brown and white shelled eggs are of the same quality.
➜ Egg shells can be removed easily from hot hard-boiled eggs if they're quickly rinsed in cool water first.
➜ To keep egg yolks fresh for several days, cover them with cold water and store in the refrigerator.

8) Best Of Helpful Hints: The Kitchen: The Egg: A Good Cup Of Coffee

➜ One pinch of salt in the basket will remove some of the acid taste. For clear coffee, put egg shells in after perking. And remember, always start with cold water.

9) Best Of Helpful Hints: The Kitchen: Temperature Control Part 1/Keeping Hot Foods Hot In The Oven

➜ If your oven holds a very low temperature, Set it at 140 degrees or warm. Cover the hot food with a loose tent of foil or the cover of a pan set slightly askew, not tight or the food will steam. It will keep hot an hour or more.

10) Best Of Helpful Hints: The Kitchen: Temperature Control Part 1: Keeping Hot Foods Hot On Hot Trays And Trivets:

➜ Always preheat the tray and have the food hot and covered when it's placed on the tray.


Photo ALT: A magnifying glass placed within the center of a large word cloud shows the words Helpful Tips. The Word Cloud includes words like, learning, analysis, framework, content, delivery, reporting, etc.

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