Cooking for Two - Bruce Weinstein [2]
Cakes and other sweets are a tad less forgiving. The measurements and size (not just the volume) of the baking dish matters because of the more delicate balancing act sugar, fat, and protein perform as they interact in the oven.
Ceramic Ramekins These are essential for some small cakes, brownies, and puddings. The recipes call for specific sizes—it’s important not to make substitutions unless indicated in the recipe. All this back and forth about size and volume may seem school-marmish or, at worst, off-putting. But the point is merely to cook accurately in small batches because the proportions among ingredients are tighter.
Hand Mixer or Whisk Most of these recipes that require beating work with either a whisk or an electric hand mixer. One egg yolk and 2 tablespoons of sugar don’t even make it up to the beaters of most standing mixers.
Kitchen Scales With an accurate scale, preferably a digital model that is accurate to ¼ ounce, you can weigh nuts, chocolate, vegetables, or meat to determine exactly how much you need.
Measuring Spoons Because the recipes often call for ¼ or even teaspoon of spices or leavenings, invest in measuring spoons that can accurately gauge these minuscule amounts. All measurements in this book are for level teaspoonfuls, tablespoonfuls, and cupfuls.
Mini Food Processor A mini food processor is not required for the recipes in this book, but it’s quite helpful. While not equipped with fancy gadgetry like a 1 mm slicing blade, it can finesse smaller amounts than a larger model, where, for example, the cutting blade simply passes over a teaspoon of parsley.
Paper Pastry Shells Some baking recipes offer you the option of paper pastry shells. Long a professional baker’s tool, these shells are now available to home bakers through baking supply stores and well-stocked gourmet markets. For the recipes in this book, use paper pastry shells that are 4 inches in diameter. One caveat: watch the baking time carefully. Made of paper, the shells don’t cook as quickly as metal tins; you may need to increase the baking time by 10 or even 20 percent. For baking, they must be placed on a baking sheet, preferably an insulated one.
Saucepans and Skillets As a rule of thumb, a small saucepan is 1 or 1½ quarts; a medium, 2 or 2½ quarts. A small skillet or sauté pan is 6 or 7 inches in diameter; a medium, 8 to 10 inches.
Springform Pans One alternative to baking in a ramekin or a paper pastry shell is a small springform pan. Choose a 4-inch pan with a sturdy locking mechanism. A nonstick pan works best, but it can scratch if you use a knife or metal spatula to release the cake from the pan’s bottom. If you use nonstick pans, use cookware specifically designed for this surface, such as heat-safe rubber spatulas and knives.
a quick reference guide to some ingredients
In the past, small-batch recipes suffered from lackluster flavors because the ingredients were pared down to the basics. To heighten the flavors in our recipes, we’ve called for a few ingredients that might not be familiar to you. Others such as onions and celery, less exotic but nonetheless in this list, might require a little explanation about purchasing and storing for small-batch cooking.
Ancho Chiles One form of dried poblano peppers (the other, mulatos, are smokier in taste), anchos are among the most aromatic dried chiles you can find. Look for whole, red, shiny, flexible anchos, without torn skins. They’re available at most supermarkets (usually in the produce section), at all Latin American and Mexican markets, and from sources listed in the Source Guide (page 269).
Celery Since it cannot be bought one rib at a time, leave extra celery ribs attached to the root and store them in a sealed plastic bag in the