The Martha Stewart Living Cookbook Read Online Free Page A

molasses, has a softer texture, darker color, and distinctive flavor. Light brown sugar has a more delicate taste than dark; they can usually be used interchangeably. If your brown sugar has hardened, there are a couple of ways to soften it. To use it right away, place a half pound in a microwaveable bowl, drape with a damp paper towel, and cover with plastic wrap; heat at ten-second intervals, just until it becomes soft, then break apart the lumps with a fork. If you have more time, place an apple or bread slice in the bag overnight (no longer), which will return the sugar to its optimal consistency.

    confectioners’ sugar, also called powdered sugar, is made by grinding granulated sugar to a fine powder, then sifting and adding a small amount of cornstarch to prevent caking. It dissolves easily in icings and candies, and can be dusted over finished desserts.

    granulated sugar has a fine grain that makes it perfect as a table sweetener and cooking ingredient.

    superfine sugar has finer crystals than granulated sugar (though not as fine as confectioners’), and is often used to make meringues or fine-textured cakes, such as angel food. Because it dissolves quickly, superfine is good for sweetening cold drinks.

    turbinado sugar is made by steaming raw sugar to remove impurities. The caramel-colored coarse crystals are slightly crunchy and have a mild molasses flavor. Sprinkle it on cereal or stir it into hot drinks.

    VANILLA BEANS AND EXTRACT The thin black fruit of an orchid, vanilla beans are actually pods that are picked when green, then cured and fermented. To preserve the flavor and aroma of vanilla beans, store them carefully: Wrap tightly in plastic, then put them in an airtight container and keep in a cool, dark place for six months to a year. Vanilla extract is made by steeping chopped vanilla pods in alcohol and water and then aging the strained liquid. Always buy extract that is labeled “pure” (imitation vanilla offers little flavor and a bitter aftertaste); Mexican and Tahitian extracts are worth the extra cost. Tightly sealed, vanilla extract will last indefinitely at room temperature.

    VEGETABLE SHORTENING Shortening is made by hydrogenating vegetable oils to make them solid. It is virtually flavorless and used for making tender piecrusts and other baked goods. Store shortening at room temperature for up to a year.

    REFRIGERATED GOODS

    BACON Besides being delicious on its own, bacon lends incomparable flavor to many dishes, such as chowders and other soups, baked beans and collard greens, and savory custards and tarts. There are many types; look for bacon that is free of nitrates and other artificial ingredients. Thick-sliced bacon, along with its melted fat, provides not only flavor but also a hot dressing for wilting spinach or other greens. The subtler flavor of Canadian bacon (which is also lower in fat and calories than American-style bacon), is an essential component of eggs Benedict. Pancetta, a traditional Italian bacon, is cured but not smoked; it is highly flavorful and slightly salty, and a small amount is all it takes to flavor pasta sauces and other dishes. All bacon can be tightly wrapped and kept for up to three weeks in the refrigerator or three months in the freezer.

    BUTTER Unsalted butter has the purest flavor. It is ideal for all types of cooking, especially baking. European-style butters are also good for baking, especially pastries and shortbread, as well as for spreading at the table. They have a higher percentage of butterfat (typically 83 percent compared to 80 percent) and a richer, more distinctive taste.

    CHEESE Of all the many types of cheese available, the following are among the more versatile. Of course, it’s also nice to keep a supply of favorites, such as Cheddar and Muenster, for making grilled cheese or for quickly putting together an appetizer to share with unexpected guests.

    fontina cheese is a cow’s milk cheese with a mildly sweet, nutty, buttery flavor.