All About Foods, Drinks etc.

When muffins aren’t perfect, the first reaction is to change the ingredients in the recipe. Rather than changing the recipe, try a different mixing method.

There are two major makeup methods for muffins–the muffin method and the creaming method. In the creaming method, we cream the fat (butter or shortening) with the sugar until light and then add the other ingredients. In the muffin method, we mix the liquids and the dry ingredients separately and then stir them together until just combined. While the recipe will specify one method or the other, there is no reason why you can’t use the other and see which you like best.

The muffin method is quick and easy. Mix the dry ingredients together. Mix the wet ingredients together including the eggs then add the wet mixture to the dry mixture with a spatula and you’re ready to bake. (Don’t even break out your electric mixer-in fact, don’t use the electric mixer. Stir the two mixtures together with a spatula only until combined-not lump free-so that the gluten in the flour will not be developed.) If the recipe calls for butter or shortening, either substitute vegetable oil or melt the butter and add it to the liquids. (In our opinion, it is better to use oil or melted butter than melted shortening.)

One advantage of the muffin method is that both the dry and the wet ingredients can be mixed the night before. Store the wet ingredients in the refrigerator and then add the wet to the dry ingredients in the morning and you’re ready to bake. You’ll save time on that busy morning.

In the creaming method, place the butter or shortening in the mixing bowl of your electric mixture. Add the sugar, spices, and salt and cream the mixture together with the paddle attachment for the mixer. (Of course, recipes that call for oil instead of butter or shortening cannot be creamed unless you substitute butter or shortening.) The objective is to drive the sharp sugar crystals through the butter or shortening creating tiny voids of air in the mixture. This entrained air will help the muffins rise.

The creaming method has two advantages: The sugar and fat are well-dispersed in the batter and the entrained air tends to make for a light, fine crumb in the muffins.

In our experience, changing mixing methods can make a marked difference in the outcome of the muffins.

Steps in the Muffin Method

1. Whisk all the wet ingredients together including the eggs and oil or melted butter.

2. Whisk the dry ingredients together.

3. Add the wet ingredients to the dry ingredients. Stir with a spatula until just moistened.

4. Place in tins and bake immediately as set forth in the recipe.

Steps in the Creaming Method

1. With the paddle attachment of an electric mixer, cream together the butter or shortening and sugars, spices, and salt until light.

2. Add the eggs one at a time, creaming after each.

3. Add the liquid ingredients and stir them in. Do not over-stir or you may reduce the entrained air in the creamed mixture.

4. Mix the flour and leavenings together and then add them to the creamed mixture. Mix until just combined.

5. Place in tins and bake immediately as set forth in the recipe.

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Wine is a social drink which should be enjoyed in the company of friends and .. food.

The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is one’s intuition and curiosity that are of paramount importance.

Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine ? with seafood, and red wine ? with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines.

A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wine’s superb qualities instead of fighting with it. Certain wines and foods have “found” each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions.

Some tips for making good food ? wine choices:

Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative.

Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter.

Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid.

High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes.So finally? which wine? You could have in mind the rules above when making your selection but don’t be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but that’s what will make the whole experience interesting!!

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Pancakes are easy and almost foolproof. But there are some tricks to making them perfect. We’d like to share those tips:

1. Use a low gluten flour. We like to use unbleached pastry flour in our recipes-that’s what our mixes are made with-but all purpose flour will do. Bread flour makes for a pancake that it too tough and chewy.

2. Don’t over mix. Mixing develops the gluten in the batter. Mix the dry ingredients together to dispense the leavening throughout the flour. Mix the recipe’s wet ingredients together in another bowl. Pour the wet ingredients into the bowl with the dry ingredients and mix until just moistened. There will still be lumps. That’s okay-they’ll cook out.

3. Get the batter the right consistency. The batter should be runny enough that it will spread on the griddle. If it is too runny, the pancakes will be crepe-like. As you progress through the batch, the batter will tend to become thicker as the leavenings work. Add a little more water or milk as needed but remember to stir minimally.

4. Prepare the griddle. Very lightly grease the griddle with a little shortening or with an aerosol can of vegetable oil.

5. Get the griddle hot enough. Set the griddle on high or medium-high heat. When the griddle is hot enough, water droplets will dance on the surface. After putting batter on the griddle, turn the heat to medium.

6. Cook uniform-sized pancakes. Use a 1/3-cup measure for medium-sized pancakes and a 1/2-cup measure for larger pancakes.

7. Cook it right. You can tell when it’s time to turn the pancake by watching the bubbles form and watching the edges of the pancakes. The bubbles tend to cook into little craters and the edges will be dry-looking when the pancake is ready to turn. A little practice makes perfect.

8. Keep your pancakes hot. Pancakes are best if steaming hot. As you take the pancakes off the grill, cover them lightly with aluminum foil. If it’s going to be more than a few minutes before they are eaten, stick the loosely covered plate in an oven heated to 275 degrees. For a special touch, heat the empty plates in the oven before serving.

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