The Kitchn Archive: Jul 2012

If you would have stopped by my home on Friday morning at about 10:30 am, you would have found me still in my robe, standing over a pot of hot, bubbling plums with a tiny spoon in my hand and a crooked half-smile on my face. The reasons for this, for all of this, comes down to two things: ripeness and painkillers. Or the unfortunate, yet fortunate, timing of both. Let me explain.

No cake carrier? No problem. Here’s an easy way to keep your frosted and whip-cream-topped desserts looking as pretty as ever.First, lay out an extra-long piece of plastic wrap on your counter. Set the cake on its plate in the centre. Insert toothpicks around the circumference of the cake and a few in the middle. Make sure there is a half inch or so of toothpick visible above the frosting or whipped cream.

We are seriously big fans of the avocado around these parts. Here’s your avocado tip of the day: Did you know you can use avocado in your baking? It’s a simple way to cut out some fat! By substituting avocado for some but not all of your butter in baking you can cut the fat by almost 40%. Although we’re not big on watching such things, we are big on substitutions that we always have in the house and these days we have the green globes around more than butter!

I’m guessing we’ve all been there. You pick up summer fruit you’re really excited to turn into a crisp or crumble, but the final baked result is a little juicier (dare we say soggy?) than you’d really like. There are many reasons for this, and one really good trick to avoid it.Cook’s Country ran a recipe for Peach Melba Crisp in their September 2012 issue, and it was a delightful-looking combination of tart raspberries and juicy peaches.

On a scorching summer day, you’re probably more likely to grab an iced coffee than a steaming cup of joe. But a study has shown that drinking a hot beverage on a hot day actually can cool you down. How? As you might imagine, consuming a hot drink does add heat to your body, but that heat actually increases the rate at which you sweat, which can help cool you off.

I don’t bake very much in the summer, and I’m guessing the same might be true with you. (When it’s hot out, the last thing you want to gear up is your oven!) But the two things I do find myself baking are pies and loaves of bread, the latter of which is a staple all year-round. But when reaching for those trusty ingredients, what type of flour do you turn to?People study bread-baking techniques for years, and I am the first to admit I’m far from an expert.

It’s Friday, folks. What’s that mean? Well here at The Kitchn we’re letting down our collective hair and taking a look at glow-in-the-dark cupcakes. Wait? What? Oh you heard me. Glow in the dark cupcakes, baby! I recently checked in on Camber over at Food Snots. Camber was challenged to create a glow-in-the-dark, or rather, glow-in-the-black-light frosting for a party.

Q: The Kitchn’s On the Fence Brownies is my go-to brownie recipe. I’d like to adapt it for an 8″x8″ pan, and add a layer of fresh cherries. I’m guessing I’ll need to adjust the liquids in the recipe because of the cherry juice. I’ve never done substitutions so any advice is greatly appreciated!Sent by ArielEditor: I’d try roasting the cherries before layering them into the brownies.

The trick is actually to salt the eggplant before cooking it. As bizarre as this may sound, it has yet to fail me. Here’s how to do it.The older and bigger the eggplant, the more likely it is to taste bitter and become soggy in the pan. Peel away its tough outer skin with a vegetable peeler and cut the eggplant as directed in your recipe. If cubed or cut into strips, toss the eggplant with a generous amount of salt and place it in a colander over a bowl or the sink.

Q: A friend gave me and my husband an electric skillet as a housewarming gift. Having never owned one before, are there certain dishes that work better in an electric skillet versus a regular pan on a stove top, or is it mostly a back-up product?Sent by TamaraEditor: Tamara, I haven’t owned an electric skillet since college, but every time I visit my parents for a weekend I remember how nice they can be.

We’re canning, you’re canning, just about everyone is canning these days. And we think that’s pretty fantastic. But before you fill your kitchen with steaming-hot glass jars and pounds of tomatoes, we have a few insider tips that might just make your next canning session go a lot more smoothly. A few weeks ago, I had the extremely happy privilege of attending one of Marisa McClellan‘s canning classes during the tour for her recently released book, Food in Jars.

Planning a low key burgers and dogs menu for this year’s 4th of July BBQ? Take a look at this simple tip that will take your hot dogs to the next level! A little prep work will turn your dogs into spiral condiment-grabbing and conversation-hogging BBQ stars. More than just a novelty way to serve hot dogs, this technique allows for better and more even cooking on the grill. Use a thin skewer to pierce the hot dog lengthwise and cut the hot dog on the diagonal while turning the skewer.