Monday, July 19, 2021
Kitchen Tip: Microwave "Baked" Potatoes - No Poking Required
Sunday, July 18, 2021
A Banana Story: The Bananas That Drove Me Bananas
Unaltered Photo of Men Hauling Bananas With a Bike in Uganda Emesik, CC BY-SA 3.0, via Wikimedia Commons |
Saturday, July 17, 2021
Taco Bell Enchiritos - The Original, Not The Sad Reboot
When Taco Bell had an actual bell on their restaurants back in the day (Public Domain photo) |
Original Enchiritos ("Enchirito" by mush m. is licensed under CC BY 2.0) |
Thursday, July 15, 2021
Stovetop Chocolate Steam Cake Recipe Review
Chocolate Steam Cake
You must try this cake recipe! It's great for those days when you are craving a piece of cake, but don't want a big hassle of dragging out all of your baking tools, and great for warmer weather when you don't want to heat up the kitchen by using your oven. And if you're thinking, "but I could just buy a piece of cake at the deli..." Pfffft!!! Forget about that over-priced nonsense that's overloaded with sugar!
You don't even need to break out your mixer for this cake if you don't want to. A handheld balloon whisk works fine.
What Should I Use For A Steamer?
I used an 8 quart stockpot with a reinforced bottom, and we just happened to have a round metal baking rack that fits in the bottom of this pot. We also have a lid that has a built-in steam vent. If you don't have a lid like that, you'll need to loosely cover your stockpot with foil. If you don't have a baking rake that will fit, you can use several balls of wadded up foil, or save up some tuna cans (or cans similar in size to tuna cans, with both ends removed, if possible), and use those instead. Canning rings are too short. You need about 1 1/2-2 inches of water in the bottom of your steaming pot. You might be able to get away with using a shorter pot (such as a 4 quart pot). Next time I make one I'll use one of those and report the results here.
Here are the other tools that come in handy:
2 mixing bowls
Handheld whisk
Spatula (for bowl scraping - not mandatory, but I'm picky, so I use one)
Kitchen tongs with silicone ends, 2 pairs, if you have them (for easy removal)*
8-9" cake pan or springform pan
Sifter (not mandatory but it does help)
Measuring cups (for liquid & dry measure)
Measuring spoons
Small bowl for egg inspection & egg beating (see "Breaking Bad With Eggs")
The Recipe
1 cup A/P flour
1/3 cup cocoa powder
1 tsp. baking powder
1 tsp. baking soda
3/4 to 1 cup sugar
1/2 tsp. salt
2 eggs (room temperature)
1/4 cooking oil (canola, vegetable, light olive oil, or coconut oil)
1/2 milk
1/2 tsp. vanilla
1/4 tsp. instant coffee (optional)
Spray release/oil spray (with or without flour)
Water for steaming (as needed)
Instructions
1. Prepare your steamer & start heating the water on high heat.
2. Coat inside of cake pan or springform pan with spray release.**
3. Sift all dry ingredients into a mixing bowl, and whisk them until well combined.
4. Mix milk, oil, and vanilla in a separate bowl.
5. Beat eggs & add to milk/oil/vanilla mixture. Mix well.
6. Add wet ingredients to dry ingredients and mix well.
7. Pour into cake pan.
8. Check the water level in the pan. Add more (hot tap water) if needed. Water should be at least at a simmer at this point.
9. Carefully lower cake pan into pot using tongs.
10. Cover & steam on medium to high heat for 25-30 minutes. You can check your water level about halfway through the cooking time & add more if needed. I haven't yet had a problem with the water completely evaporating. It might be because we have that lid with the steam vent. I'll use foil next time and report the results here.
11. Test the cake in the usual manner, (toothpick, slim knife, bamboo skewer), if it comes out clean, it's time to remove the cake. Also note if the cake has pulled away from the sides, that's another "tell."
12. Remove the cake very carefully using the tongs. Put it on a cake rack to cool for about 10 minutes before removing from pan.
13. Frost with your favorite frosting or dust with powdered sugar. It doesn't really need anything extra at all. It's very good just as it is.
Just One More Thing (or two)
*About those tongs - I only had one pair on hand, so I used a long serving spoon as a wedge on one side of the pan, and the tongs on the other. If you don't have tongs at all, carefully wedge it out using 2 long serving spoons, and grab the edge with a pot holder when it gets high enough to grab. (I'm thinking there might be a 3rd option for a safe removal. I will try it next time and report the results here.)
**If you decide to use a springform pan, cover the bottom with foil, just as you would if you were making a cheesecake in the oven.
The cake top of the cake will look a little strange because some water drops will be falling on it during steaming. It's just fine. Unless the top of the cake looks VERY wet, then you might need to make some adjustments next time so your foil vents the steam a little better.
Use your favorite cocoa. I used Hershey's Special Dark cocoa in this recipe.
Let me know what you think about this cake. Any issues? Just leave me a message in the comment section.
Here's a pic from an evening when I got a little fancy and frosted the cake with whipped chocolate-cream cheese ganache and golden sugar crystals.
Wednesday, July 14, 2021
Kitchen Pet Peeve: Breaking Bad With Eggs
Okay, I have an egg.....errr....I mean.....bone to pick with certain folks.
This is a HUGE pet peeve for me. It bugs me to no end. People who break an eggs and dump them directly into a pan or a bowl of ingredients, instead of breaking the eggs into a separate bowl and then adding them to the recipe.
Don't do it. Just........don't!
Why? Because...
1.
There could be impurities in the egg, especially fresh, "yard" eggs. Fun little things like blood spots or calcium deposits. We had a hen that had issues with that. The eggs were fine, but there were often calcium deposits inside her eggs. Not fun picking that stuff out. Sometimes just a little, sometimes a lot. She was an Araucana, and I don't know if they are more prone to that or not. She was on the same varied diet as the other hens and we didn't see that happening with the others anywhere near as often.
2.
You don't really know how old the egg is. It might have been missed and on the verge of rotting. Imagine ruining a recipe (or your breakfast), by breaking an egg like that into a pan. There is a water test that can help determine the age of an egg before you crack it open, but if you get in a hurry and decide not to do the test, you might regret it.*
3.
Pieces of eggshell might fall into your recipe if you don't break the egg in another bowl first. Imagine serving a lovely piece of cake to each of your guests, and one of them ends up stabbed in the gums from an errant piece of eggshell. Eggshell Roulette. Bad. Very bad.
4.
I would be remiss if I didn't mention my grandfather's egg story. He was in the AAF (Army Air Force) in WWII. Shortages of some foods were common all over, even for soldiers. But they did have fresh eggs in the mess halls, when they could get them. Sometimes the eggs were fertilized eggs with developing embryos. So they had extra protein with their eggs on occasion. (I have no reason to doubt this story, because people were very careful about food back then. Nothing was wasted. Unlike today, when food waste is rampant.) So, if you're buying eggs from someone who keeps chickens, you might be buying fertilized eggs, unless they keep their roosters separate from the hens. I suppose that's possible, depending on the size of their operation. I just know that we always had a rooster in with our chicken flock, so we could raise more chickens to replace the ones we lost to critters that would break into the chicken yard on occasion. I assume others might do the same. Of course we kept the broody hens and their clutch of eggs separate from the rest of the flock, but it is possible that some people are careless about it. So imagine cracking a raw egg directly into your cake batter and it has a partially developed embryo. 😒
🥚🥚🥚
Think about it though. How much trouble is it, really, to use one extra bowl and crack your eggs into it for inspection before adding to the recipe? No trouble at all. One extra dish to wash. No big deal compared to what could happen otherwise.
This is one of the things that always drove me nuts on cooking shows. I don't watch those much anymore, but I do watch food videos on social media sometimes, and I find myself bracing for the addition of eggs.
"Oh, but it looks so cool when I can break an egg open with one hand to add to the recipe," they might be thinking. Well, it will still look cool if it's done over an empty dish. No excuses!
Here's a little summary...
Photo by: Alex Loup |
NO!
Photo by Jordane Mathieu |
Photo by Klaus Nielsen |