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Make Your Own Pumpkin Pie Spice

partysugar — Mon, 09 Nov 2009 05:50:09 -0800

For years I thought pumpkin pie spice was a special spice - only recently did I realize it's actually a spice blend. And, like any spice blend, be it herbs de Provence or a rub for barbecue, pumpkin pie spice is easy to make. Why waste a couple of bucks buying it when you already have the ingredients in your pantry?! All you have to do is stir together ground ginger, cinnamon, and nutmeg and voila! You can use it throughout the holiday season. To get the simple recipe, keep reading.

The Kitchen Goddesses Can Teach You How to Cook

partysugar — Tue, 27 Oct 2009 12:50:54 -0700

The Kitchen Goddess group in the YumSugar Community isn't just a place for browsing and sharing recipes. It's also your one-stop shop for any and every culinary question.

Reader RubyDreams was wondering how to make herbs de Provence. She questioned the goddesses by writing a quick and simple post and over the next couple of days five people responded.

FinnLover replied with wikipedia's definition, Fuzzles suggested purchasing the spice blend at Penzeys, and NotMeAnymore shared Cooking Light's recipe for homemade herbs de Provence.

Whether you're wondering what to do with extra cheesecake batter or need ideas for an around the world themed birthday party, remember the kitchen goddesses are here for you!

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Definition: Five-Spice Powder

YumSugar — Mon, 10 Aug 2009 14:00:55 -0700

A crucial component of Chinese cooking, five-spice powder (also known as Chinese five spice) is a mixture of ground spices that combine the five primary flavors of Chinese cuisine: sweet, salty, sour, bitter, and pungent.

The five spices - cinnamon, cloves, star anise, Szechuan peppercorns, and either fennel seed or ginger - are employed based on the Chinese philosophy of balancing the yin and yang in food. The powder is used to flavor dishes from Cantonese roasted duck to beef stew.

Do You Own a Pepper Grinder?

YumSugar — Thu, 06 Aug 2009 09:15:38 -0700

Using a pepper grinder greatly improves one's seasoning skills. Plus it's fun to play server and ask guests if they'd like freshly ground pepper on their salads or pasta. Do you own this old-school gadget?

Do You Make Spice Rubs?

partysugar — Wed, 29 Jul 2009 10:15:24 -0700

Michael Symon Shares Tips on Flavor and Spice

YumSugar — Tue, 23 Jun 2009 11:30:31 -0700

"I like to do demos because they let me vent," Michael Symon admitted in Aspen. Which was fine by the crowd. It was only 10 a.m. on Friday, but the audience was roaring with laughter. At his In Praise of Pork seminar, the Iron Chef, who's set to release a book with Michael Ruhlman this November, showed that he's just like us. He accidentally lights up the wrong burners and secretly loves Miracle Whip (he buys a giant tub incognito and has to hide it in the back of the refrigerator). Still, the renowned chef had a lot of knowledge to impart on the audience when it came to seasoning and spices. Learn Symon's tips for enhancing food's flavor when you read more.

Michael admits he wants to "kill the guy who invented the garlic press." Always chop garlic by hand. A food processor makes garlic taste bitter and "hot."
Go Greek and put cinnamon - the world's most underrated spice - on everything from meatballs to lamb.
Buy spices in whole form, not ground. When you buy ground, it's impossible to know whether the spice was ground last week or four years ago.
Likewise, buy fresh herbs. When you buy dry herbs at the grocery store, you just don't know what you're getting.
Don't discard the stems of vegetables such as watercress; they contain much of the vegetable's flavor.
When zesting, only complete one pass, otherwise you'll hit pith, which imparts a bitter flavor.
For flavor without heat, remove the seeds - and ribs - in hot peppers. There's actually more heat in the rib than in the seed.
Don't cook with extra-virgin olive oil; blended olive oil is sufficient. For added flavor, cook with rendered animal fat.
Unlike Italian olive oil, which may contain olives from other regions or countries, Greek olive oil is required to contain olives from only that region. Greek extra-virgin olive oil is a great, affordable addition to your kitchen.

On my next attempt at meatballs, I'll be adding in a dash of cinnamon. I'm also surprised to hear him sing the praises of Greek olive oil. Do any of these tips come as news to you?

Yummy Links: From Poached Eggs to Merken

partysugar — Tue, 26 May 2009 10:30:46 -0700

Learn how to perfectly poach eggs. - Serious Eats
Get your grill on with these healthy recipes. - Epicurious
Check out Wendy Ding's Food Girl series, a fun depiction of females and food. - Eat me daily
Find out the best way to wash fresh fruit. - Chow
Dabney Lee allows you to create your own customized serving tray. - Hostess with the Mostess
Meet merken, a versatile Chilean spice that's delicious on everything from lamb to pasta. - The Atlantic

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Do You Purchase Ingredients in Foreign Countries?

partysugar — Thu, 16 Apr 2009 06:50:47 -0700

Every time I travel to Spain I make sure to stock up on Pimentón, spicy Spanish paprika. I also like to pick up saffron and canned tuna in olive oil. What items do you invest on while traveling?

Definition: Filé Powder

YumSugar — Fri, 27 Feb 2009 13:00:48 -0800

Filé Powder
A spice made from sassafras tree leaves that have been dried and ground. It serves as both a seasoning and a thickening agent when used sparingly. Also known as gumbo filé, this fruity spice plays an important role in Cajun and Creole cuisine, particularly in gumbo.

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Do You Cook With Vanilla Beans?

YumSugar — Mon, 26 Jan 2009 09:00:11 -0800

At the Food Fête party this week after the Fancy Foods Show, a representative from Nielsen-Massey Vanillas handed me a kit sealed with a vanilla bean. She suggested that if I didn't want to cook with it, I could take advantage of its pleasant fragrance.

"Oh, don't worry - I'll cook with it," I reassured her. Although they're rather expensive - pods cost around $5 each - cooking with vanilla pods, in my opinion, imparts a more natural flavor than using vanilla extract. I like to use them in everything from cakes to vanilla-flavored hot chocolate. What about you?