Everyday Food - Martha Stewart Living Magazine [78]
A piece of parchment (or waxed) paper will keep a cake from sticking to the pan. To create a perfect round, trace the bottom of the pan onto parchment paper, then cut out the round and fit into the pan.
Rub softened butter on corners of baking sheets to help parchment paper adhere. This will also prevent rolled paper from curling up at edges during baking.
To avoid losing track of which dry ingredients you’ve measured and mixed, try this tip: Rest a fine sieve over your bowl, and place the most plentiful ingredient—say, flour—in the sifter first. Add the other ingredients on top, in visible mounds, before sifting.
An ice-cube tray is a handy tool for freezing leftover broth in small portions. Fill the cups three-quarters of the way. Cover with plastic wrap, and freeze; once firm, pop the cubes into a labeled resealable plastic bag (use within 6 months, without thawing). Each cube equals about 2 tablespoons broth.
Pureeing hot foods and liquids can cause pressure to build up in the blender—and a messy accident if the top pops off. To prevent this, allow the heat to escape: Remove the cap from the blender’s lid, and cover the hole with a dish towel while blending. Also, never fill the jar more than halfway with hot foods.
If you need to pour and whisk at the same time (as when making vinaigrettes) and don’t have a mixing bowl with a rubber-rimmed bottom, place your bowl on a dampened dish towel, and bunch the towel up around the base. The bowl will stay put while you mix or whisk.
Brown sugar can become hard if not stored in an airtight container. To soften it quickly, place it in a microwave-safe dish with a few apple wedges. Cover tightly with plastic wrap; microwave on high in 20-second increments until soft (but not melted).
A 2-inch ice-cream scoop with a release mechanism divides batter quickly and evenly. Simply transfer one heaping scoopful from the mixing bowl into each muffin cup.
The muffin halves and Canadian bacon are arranged upright in the baking dish for easier serving. When cutting, you’ll be able to see the layers and make sure each portion contains a few pieces of bread and bacon.
Rather than being fried on the stove, the breaded eggplant slices are baked to a golden crust in the oven, with much less cleanup. When breading, dip one or two slices at a time in the egg, then allow the excess to drip back into bowl before coating completely with bread crumbs.
A pastry brush is the best tool for coating the mushrooms with dressing, before and as they cook.
Once the cooked beets are cool, rub off the skins, using paper towels to keep your hands from staining.
English cucumbers have very small seeds that do not need to be removed before using. Just strip away the skin with a vegetable peeler, then use a knife to halve cucumbers lengthwise and cut crosswise about ¼ inch thick.
Use a paring knife to slice into the chops to create a pocket, then stuff the chops with bulgur mixture, packing it firmly inside (and allowing some to spill out, if desired) before flattening with your hands.
Jalapeños get their heat from the seeds and ribs. If you prefer food that is less spicy, halve chile lengthwise and scrape out seeds and ribs with a paring knife before chopping the flesh (otherwise, just chop the entire jalapeño). It’s a good idea to wear plastic gloves when working with them.
Trim root end and dark green tops. Halve leeks lengthwise, then thinly slice crosswise into half-moons. Wash well in several changes of cold water, swishing leeks to release any grit, until water is clear. Drain, and dry on paper towels.
Let the cooked egg, which is essentially an omelet, cool on a cutting board. Slice lengthwise into thirds, then crosswise into thin strips.
Brushing with butter helps bind