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Working with Ingredients
Q: Can I substitute frozen for fresh fruit in my Eagle Brand® recipes?
A: First, always be sure to read the recipe and use what it suggests. Frozen fruit has a much softer texture than fresh fruit and its colour tends to bleed into other ingredients in a recipe. With this in mind, frozen fruit is perfect for purees and sauces and works well in cheesecakes and frozen desserts. On the other hand, fresh fruit should be used for Eagle Brand® fruit tarts and for garnish.
Q: I love the taste of toasted nuts. Is there an easy way to make them myself in my oven?
A: Toasted nuts and coconut give foods a pleasant crunchiness, and enhances the food's nutty flavor. To toast, spread the chopped nuts or coconut in a single layer in a shallow baking pan. Preheat the oven to 350°F (180°C). Bake 5 to 10 minutes or until light golden brown. The key is to stir them up frequently to prevent burning.
Q: One of your magic cookie bars called for cookie crumbs. I assume these are not ready-to-buy crumbs. What do you suggest?
A: The best cookies to use to make your own crumbs, are dry ones. For example chocolate or vanilla wafers (with no cream filling), graham crackers or any kind of biscotti. Here's a quick and easy way to make cracker or cookie crumbs; place crackers in a large resealable plastic food storage bag, press out air and seal. Roll a rolling pin over the cracker to crush.
Q: Is there a significant difference between lemon juice and lemon extract? Can one be substituted for the other?
A: It is best not to substitute lemon juice with lemon extract. The flavour and uses for both of these ingredients is different. Generally, lemon juice is used in a multitude of dishes from sweet to savoury, as well as a flavouring in beverages. Some dishes also rely on the acidity of lemon juice to make them set or firm, such as jam. Lemon extract on the other hand is more commonly used in baking. Its purpose is to add a subtle flavour of lemon without the acidic properties of lemon juice.Since lemon extract is very concentrated, only a few drops are required in recipe preparations.
Q: Many of your recipes call for nuts. What is the best way to store them?
A: Nuts are best stored in the freezer as they become rancid quickly. There is no need to thaw; use directly from the freezer. To ensure freshness, make sure to taste the nuts before adding them to your recipe.
Q: When I make Blockbuster Bars I'm always left with extra marshmallows. Is there a way to store the marshmallows so they won't get hard and dried out?
A: To prevent marshmallows from getting hard and stale, seal the opened bag with a twist tie or elastic band then store the bag in the freezer. To revive marshmallows that have become hard, try placing them in a plastic bag with a couple slices of fresh bread. Seal the bag and after a few days the marshmallows will be soft again.
Q: How long can I keep baking soda and baking powder before they won't work in my recipes?
A: Baking powder (and cream of tartar) will keep indefinitely. Baking soda, on the other hand, does lose its leavening ability over time as moisture reacts with it. Buy only as much baking soda as you think you will use in eight to 12 months. You can test your baking soda by putting a pinch into a pot of boiling water -- if you see a lot of bubbles forming it's still fine to use.
Q: Are shortening, butter and margarine interchangeable in my recipes?
A: Most of our recipes call for butter which gives your baked goods the best possible flavour and texture. Besides taste, the main difference between butter, margarine and shortening is their water content. Shortening has no water in it, butter has very little, while margarine can contain quite a bit. If you use margarine, be sure it contains at least 80 per cent vegetable oil or fat. Any product with less than that contains additional water and milk solids that can make your baking turn out either soggy or rock hard. For best results, don't substitute one type of fat for another.
Q: What is the difference between sea salt and table salt and what should I use in my recipes?
A: Most recipes are designed for table salt and you should use it unless the recipe states otherwise. Here's a quick look at the different salts available:
- Sea salt is evaporated from seawater and comes in both large and small grains. The large grains have to be ground in a mill like peppercorns. Sea salt has more complex flavours and subtle nuances and isn't usually used in dessert baking.
- Rock salt is not very refined and its crystals are large, dull-gray and irregular-sized. It's not usually eaten but is often sprinkled on ice to make it colder and last longer when making ice cream.
- Kosher salt is free of additives and its large, irregular crystals taste about half as salty as regular table salt.
- Table salt is ground refined rock salt. Most brands contain iodine to combat thyroid disease as well as anti-caking materials to prevent clumping.
Q: How do I convert a measurement for chocolate chips into one for chocolate squares?
A: Chocolate is sold in many different forms (chips, squares, blocks) and it can be tricky determining what the correct substitution is for each. The only completely accurate way to do it is to use a kitchen scale as many professional bakers do. But if you don't have access to a scale here are some chocolate conversions that are commonly used:
- 175g pkg. of chocolate chips = approximately 1 cup/250 mL
- 350g pkg. of chocolate chips = approximately 2 cups/500 mL
- 1 square of chocolate = approximately 1 oz/28.4g
- 1 cup/250 mL of chocolate chips = approximately 6 squares or 6 oz/170 g
Q: I tried the Chocolate Orange Cheesecake on your web site but I seem to always forget to take the cream cheese out of the fridge in advance. Can I heat it to make it softer to work with?
A: To soften cream cheese quickly, unwrap 8 ounces (250 g) of cream cheese and place on a microwave-safe plate. Microwave on 50% power (MEDIUM) 1 to 1 1/2 minutes or until cream cheese is soft.
Q: I want to use fresh coconut in some of my Eagle Brand® recipes but have never bought one before. Any advice?
A: Most of us know what a coconut looks like, but not many of us have enjoyed its delicious flavour. When you pick your coconut, choose one that is hard, chocolate brown and feels heavy and full of liquid when you shake it. Avoid coconuts with no liquid, cracked shells or wet or mouldy "eyes." Whole coconuts will keep in the refrigerator for up to a month or on the counter for up to two weeks.
To get the "milk" out of the coconut, make a hole in one of the eyes. An ice-pick and hammer or an electric drill (make sure it's clean) work well. Drain the liquid and use it to flavour soups, stir frys and curries. Or try Eagle Brand® "Tres Leches" cake, made with creamy coconut milk.
To get at the meat of the coconut, lay it on a clean tea towel and whack it firmly with a mallet or hammer until it breaks open. Remove the brown husk with a vegetable peeler. Enjoy it as is or shred it in a food processor. Unused coconut can be stored in a airtight plastic container in the refrigerator for up to a week.