The Martha Stewart Living Cookbook Read Free Page B

white-wine vinegars are made from fermented wines. They are most frequently used in salad dressings and marinades and as last-minute additions to sauces and stews.

    rice-wine vinegar, made from fermented rice wine, is much milder and faintly sweeter than other wine-based vinegars. Look for unseasoned rice-wine vinegar (seasoned vinegars are clearly labeled as such).

    sherry vinegar, produced in Spain from fermented fino sherry, is prized for its concentrated, balanced flavor. It is essential in gazpacho and wonderful in vinaigrettes, but it can also be used sparingly in cooking to give dishes depth of flavor.

    WORCESTERSHIRE SAUCE This dark, piquant sauce is usually made from garlic, soy sauce, tamarind, onions, molasses, anchovies, vinegar, and seasonings. It can be used at the table or to flavor meats, marinades, soups, and salad dressings. There is also a light-colored version for use with fish and poultry. It will keep almost indefinitely in a cool spot.

    BAKING NEEDS

    BAKING POWDER Baking powder combines the leavening action of baking soda with a premixed acidic agent. When mixed with water or other liquid, baking powder releases carbon dioxide gas bubbles that cause a bread or cake to rise. Before buying, check the date on the bottom of the canister; it loses its potency over time, and usually needs to be replaced after one year. To test if your baking powder is still active, mix 1 teaspoon powder with 1 / 3 cup hot water; it should bubble instantly.

    BAKING SODA Baking soda is another type of leavener. When used with an acidic ingredient, such as buttermilk or yogurt, baking soda produces gas bubbles, causing bread or cakes to rise. It should be mixed with the other dry ingredients before a liquid is added, as baking soda reacts immediately when moistened. Keep it in a cool spot and check the expiration date on the bottom of the box. It’s also good as a household cleaner, and an open box in the refrigerator will help eliminate any odors (buy one specifically for this purpose; do not use it in recipes).

    CHOCOLATE Keeping chocolate bars and chips on hand is a must for spur-of-the-moment desserts. Semisweet is the most commonly called for, but some people prefer the taste of bittersweet. Unsweetened chocolate is used in some recipes and cannot be swapped for the others. If you prefer a richer flavor, explore the higher-quality brands such as Callebaut and Scharffen Berger. Unopened packages should be stored in a cool, dry, dark spot for up to a year; once they’ve been opened, wrap the packages in plastic or foil, or place in a resealable plastic bag. Don’t worry if a grayish-white bloom develops on the chocolate; it doesn’t affect the flavor and can be scraped off.

    COCOA POWDER Cocoa powder is unsweetened chocolate with most of the cocoa butter removed. Dutch-processed cocoa, which is treated with alkali, a mineral salt that helps to neutralize cocoa’s natural acidity, is richer, darker, and less bitter than regular unsweetened cocoa; it is also more powdery and does not dissolve readily in cold milk. Although the two types can often be used interchangeably, it’s a good idea to use what is called for in a recipe.

    CORN SYRUP Because corn syrup prevents crystallization, it’s an important ingredient in some candies, jams, jellies, frostings, and glazes. It is also used in pie fillings, including pecan. There are two types to choose from: light corn syrup, which has been stripped of all color and cloudiness and has a purer flavor, and dark corn syrup, with added caramel flavor and coloring. Store syrup at room temperature in its original container for up to a year.

    CORNSTARCH Dense, powdery cornstarch comes from the endosperm, or white heart, of the corn kernel. It is commonly used instead of flour as a thickening agent for pie fillings and custards; it is also added to gravies, soups, and savory sauces (especially in Chinese cooking). Because it tends to form lumps, cornstarch should be blended