Other

Copyright © 2000 Sarah Phillips Sarah Phillips, Inc. All rights reserved.
Contained here is information on other ingredients that do not quite fit into one category.

ACIDIC: pH is the unit of measure used to express the degree of acidity and alkalinity of a substance on a scale from 0 to 14.  The midpoint 7 represents neutral, below 7 indicates higher hydrogen ion concentrations (acidic) and pH above 7 indicates higher hydroxyl ion concentrations (alkaline). pH levels in baking can be very critical for reactions to place and for preservation. 

It's important to be careful when substituting one ingredient for another. For example, when a recipe calls for lemon juice, use freshly squeezed, not that found in small squeeze bottles from the grocery store. Since bottled is less acidic than fresh, don't exchange one for another in baking. The same goes when substituting lemon juice with orange juice.

COOKING WAX: Cooking wax is the same as paraffin wax (Parawax) or household wax. It may be used in both canning and cooking. 

CREAM OF TARTAR: Do not use cream of tartar when beating egg whites in a copper bowl. It is made from the acidic sediment that develops on the side of wine caskets. Since most acids we use in the kitchen are in liquid form, cream of tartar in its dry, white powdered form, is particularly useful. If you find it in recipes for cookies or cakes, chances are they're old recipes, since the combination of cream of tartar and baking soda was the precursor to modern baking powder.

I always store my cream of tartar in an airtight package in a dry place, away from humidity (not in fridge -- but, don't throw yours away if you have; it is still good even if it isn't stored right) where it lasts forever. It may cake over time, but you can crush cream of tartar before using. 

NOTE: Cream of tartar can be found in some grocery stores, but you can order it online.
Cream of tartar performs many functions. It used to give a creamier texture to sugary things like candy and frosting and to stabilize and increase the volume of beaten egg whites.

 Is used to stabilize and can be used to increase the volume when whipping egg whites. There is no exact substitute, but you can add a pinch of salt instead. Salt has a less stabilizing effect. 
 
 Performs yet another function in candy-making: its acidity affects sugar as it cooks, preventing unwanted crystallization creating a creamier texture.  .  
 
 Mixed with baking soda, it becomes double-acting baking powder, a leavening agent. 1 teaspoon baking powder = Blend 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar 
 
 A teaspoon of baking powder will substitute for 1/4 teaspoon of baking soda plus 1/2 teaspoon of cream of tartar. 
 
 It is also used to reduce discoloration in boiled vegetables such as artichokes-just add half a teaspoon to the water. 
 
FOOD ADDITIVES: Food additives are substances added intentionally to foodstuffs to perform certain technological functions, for example to color, to sweeten or to preserve. 

MARSHMALLOWS: Marshmallows, unlike its cousins in a jar (Marshmallow Creme), are 'puffed' and rolled in corn starch. They basically contain the same ingredients depending upon manufacturer.

PARAFFIN WAX OR PARAWAX, BAKER'S WAX, OR COOKING WAX: is classified as a chemical preservative, is widely used on fruits, vegetables, and candy to make them shiny and pretty and to retard moisture loss and spoilage. Paraffin is still commonly used to seal home-canned jellies and jams. You can find paraffin wax, also sometimes called baker's wax, in your grocery store where canning jars and supplies are sold.

Waxes are made from vegetable oils, palm oil derivatives, synthetic resins, as well as other materials. Yes, it is edible. However, some paraffin is not intended to be ingested, such as that sold for candle making, so check the label.

Paraffin wax is often added to melted chocolate. It gives it a nice, glossy finish, a harder shell and helps it remain solid at room temperature. It also keeps the chocolate "dippable" for a longer period of time. If you are dipping small items, you can leave the paraffin out of the recipe, especially when using chocolate chips. For making larger chocolate items, tempering is the way to go. 

Be aware that paraffin is flammable when overheated, so warm it gently in a double-boiler only to the point where it is melted.

1/2 cake = 2 ounces Paraffin. Paraffin is usually sold in a 16 oz box which contains 4 4-ounce cakes of wax. Usually only 1/4 - 1/2 of a cake is necessary for a single bag of chocolate chips. Slightly more paraffin is necessary for semi-sweet chocolate chips since it contains less cocoa butter and sugar.

DIRECTIONS: Heat carefully because wax is flammable. Use a double boiler over medium heat to completely melt the paraffin. Remove the top part of the double boiler and replace the hot water is room temperature water. Reassemble the double boiler and return tot he store at low heat. Add the desired chips (milk chocolate, white, peanut butter, etc.). Stir until melted. Let the solution cool until just cool enough to touch (about 110°F). Dip the centers and let excess candy drain off. Set dipped candy on waxed paper and harden for 10 minutes.

The temperature is higher than for melted chocolate alone since the melting point of paraffin is higher than that of cocoa butter. Be sure to add the chips as the pan is cooling and after the hot water has been exchanged.

PHYLLO DOUGH

TEMPEH: Tempeh comes in several flavors combining soybeans with a variety of grains, seeds and nuts, and should be marinated before it is cooked. It is extremely versatile and may be sautéed, grilled, broiled, used in stir-fries or simmered in a flavored broth. Add it to entrées, soups, stews, casseroles or sandwiches instead of beef or poultry. Crumbled, it makes great chili or meat sauce for pasta.

THAI INGREDIENTS

TOFU: Although there are several kinds of tofu or bean curd available, tofu basically comes in hard and soft textures.
Firm or Extra-Firm Tofu: You will see firm and extra-firm blocks of bean curd; however, there is little difference. They both lend themselves toward slicing or dicing. Firm tofu holds its shape and can be cooked using several methods, including sautéing, grilling, broiling or braising. Marinating tofu overnight noticeably enhances the flavor. Marinated tofu can be grilled, broiled or baked. This is a good way to enjoy the taste of tofu without spending a lot of time in the kitchen.
Soft Tofu: There are several varieties of soft tofu or silken tofu. Silken tofu resembles custard and has a creamy, delicate texture and flavor. It is best used in making sauces, desserts, dressings and soups. Many stocks or broths make a simple and rewarding meal when a few spoonfuls of silken tofu are added.

Freezing Tofu: Tofu may also be frozen, then defrosted to change the texture. This freezing process makes the tofu chewier and meatier—taking on a fork-and-knife texture. Freeze the whole block of tofu or cut it into 1-inch thick slices and freeze on a plate overnight. The following day, defrost and follow your favorite tofu recipe.
 
Pressing Tofu: Tofu contains a good deal of water. You may press the tofu overnight in your refrigerator by placing it in a colander with a plate underneath. Top the tofu with another plate and weight it down with a jar or can. The excess water will drain off producing bean curd with a firmer texture.
 
FOOD ADDITIVES are substances added intentionally to foodstuffs to perform certain technological functions, for example to color, to sweeten or to preserve.