Cooking With Spirits

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Cooking Techniques & Tips

5 Reasons You Need A Dutch Oven in your Kitchen

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5 Reasons You Need A Dutch Oven

Call it a Dutch oven, a cocotte, a casserole dish, or a cast iron pan -- just don't underestimate it. Once you have one in your kitchen you'll wonder how you've ever cooked without it! Since the entire team at Cooking With Spirits likes to be creative we thought we'd share 5 Reasons You Need A Dutch Oven in your Kitchen.

If you think a dutch oven is just to cook soup, you're not using it to its full potential.

1. Bake Bread

Jim Lahey’s no-knead bread recipe has amassed a serious following. You just stir and then bake -- no kneading, no shaping, and very little room for error. The steam from the Dutch oven creates a crackly, golden crust -- the kind home bakers lust after -- and a perfectly round shape.

2. Braise Meat

Low and slow: That’s the key to braising. Cast iron keeps heat consistent during cooking, so you can leave the pot alone for hours without fussing with the stove. As an added bonus, it retains heat long after you take your braise from the stove -- take it directly to the table and it’ll stay warm for dinner.

3. Your Dutch Oven Can Act as a DIY Cooler

Fresh, crisp salads should remain that way, and your Dutch oven can help. Fill an enameled Dutch oven with ice water and let it stand until the pot is thoroughly chilled (about 5 minutes). Dump the water out, dry the pot, and transfer the chilled food into the pot for serving. Because of cast iron’s ability to retain heat (or lack thereof) and keep a stable temperature, your Dutch oven will remain cold for much longer than would a glass or plastic serving bowl.

4. Fry Something

Frying can be a daunting task -- and a messy one. The tall sides of a Dutch oven help to cut down on oil splatter, and the cast iron handles very high heat without burning.

5. Your Dutch Oven Can Double as a Smoker

Just because the weather isn’t cooperating doesn’t mean that you can’t smoke food. Indoor smoking delivers some of the same complexity and aromas that you’d produce on a grill.

If you're interested in our other favorite kitchen tools check out our Kitchen Tools and Supplies Page.

Call it a Dutch oven, a cocotte, a casserole dish, or a cast iron pan -- just don't underestimate it. Once you have one in your kitchen you'll wonder how you've ever cooked without it!

Our Favorite Blender for Cooking and Mixed Drinks

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Our Favorite Blender for Cooking and Mixed Drinks

Our Favorite Blender for Cooking and Mixed Drinks is the Vitamix 5200 blender. You won’t just find the Vitamix 5200 blender in restaurant kitchens. You’ll find it in home kitchens around the world. We use the Vitamix 5200 blender in our test kitchen and at home.  The price point is a bit higher than some of the other Vitamix models but the features are well worth it. 

Vitamix 5200 blender

  • Variable Speed Control: Easily adjust speed to achieve a variety of textures. The dial can be rotated at any point during the blend, so you’re in complete control
  • Large Batches: The size and shape of the self-cleaning 64-ounce container is ideal for blending medium to large batches. Design Feature: Radial cooling fan and thermal protection system
  • Hot Soup: The blades in the Vitamix container reach speeds fast enough to create friction heat, bringing cold ingredients to steaming hot in about six minutes
  • Hardened Stainless-Steel Blades: Our aircraft-grade stainless steel blades are designed to handle the toughest ingredients, so from the first blend to the last, you get the same quality results
  • Self-Cleaning: With a drop of dish soap and warm water, your Vitamix machine can clean itself in 30 to 60 seconds.
  • What's in the Box: motor base, 64 oz. container, getting started guide, DVD, classic tamper. Cord: 6 ft.Electrical Ratings: 120 V, 50/60 Hz, 11.5 Amps
  • 7- year full warranty

Built to Last

A bargain blender's not a bargain if it doesn't last. We know purchasing a Vitamix blender is an investment. But Vitamix blenders are built to last, helping you buy dependable, not disposable.

Easy To Clean

Just blend warm water and a drop of dish soap at your machine's highest speed, and watch it self-clean in 60 seconds or less - no disassembly required

The Difference Is in the Blend

Since the number-one reason people purchase a blender is to make smoothies, it’s important to get them right. Whether you prefer an icy blend or a perfectly smooth purée, nutrition-packed with veggies or a light, fruity treat, Vitamix smoothies give you a delicious, even blend in every sip.

Power
We don’t aim to have the highest horsepower. You don’t need more horses; you need trained ones. The focused power of our complete blending system causes every component of the Vitamix machine to work together, creating faster, smoother blends packed with flavor.

The Universal Tool
Make smoothies & juices, hot soups, flours & dough, nut butter, frozen desserts, batters, dressings & sauces, non-dairy milks, and more.

Manufactured in Cleveland, Ohio USA

64-ounce Container

The size and shape of the 64-ounce container is ideal for blending medium to large batches.

You can find more of our favorite kitchen tools and supplies on our resource page.

Does Alcohol Really Cook Out of Food?

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Contrary to what most people believe, the entire alcohol content doesn't always evaporate or boil away before the food is served.

When you cook with alcohol, the amount that'll remain at the end is hugely variable depending on how you cook it. I know, your cookbook may have promised that alcohol simmers off after being exposed to high heat but that's just not completely true.

The Science and Proof

A study from the U.S.D.A. Nutrient Data Laboratory showed that it can take longer than 2.5 hours for all the alcohol to be cooked out of food. The study showed that the amount of alcohol remaining depends in part on the cooking method. Brandy that has been “flamed” – poured on foods and then set alight, approximately 75 percent of the alcohol remains after the flames have died down.

The study also revealed that alcohol content diminishes with cooking time. After being added to food then baked or simmered for 15 minutes, 40% of the alcohol remains. After cooking for an hour, only about 25 percent will remain, but even after 2.5 hours of cooking, five percent of the alcohol will still be there. Of course, the amount of alcohol in an individual serving will be quite low.

Does it Matter?

We think so but not because we think you're going to get drunk of our pasta sauce. It's important to understand how much alcohol may be left when deciding who to serve it to. We understand that people need to avoid alcohol for various reasons, such as to guard against alcoholic relapse, to protect a fetus, or to avoid adverse reactions that might be brought on by certain medications.

Before taking on a demanding beef bourguignon, make sure that booze complies with your dinner guests since your dish will still retain some of the alcohol.

Follow the Directions

To ensure the alcohol is reduced as much as indicated in the recipe be sure to follow the instructions for cooking time and temperature. To ensure the proper temperature has been reached be sure to use a cooking thermometer.

Measure Carefully

Use the proper measuring device and don't more than is called for. The old adage "a little goes a long way" is very true when it comes to adding alcohol to recipes.

How to Convert Volume Measurements

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HOW TO CONVERT VOLUME MEASUREMENTS

Key Volume Conversions

Use this quick cheat sheet for the equivalents:

  • 1 tablespoon = 3 teaspoons = 15 milliliters
  • 4 tablespoons = ¼ cup = 60 milliliters
  • 1 ounce = 2 tablespoons = 30 milliliters
  • 1 cup = 8 oz. = 250 milliliters
  • 1 pint = 2 cups = 500 milliliters
  • 1 quart = 4 cups = 950 milliliters
  • 1 quart = 2 pints = 950 milliliters
  • 1 gallon = 4 quarts = 3800 milliliters = 3.8 liters

Volume vs. Weight Ounces

It is important to note that volume ounces are not the same as weight ounces. Liquids and other wet ingredients will likely be measured in volume ounces while dry ingredients (like beans, flour, or sugar) will be measured in weight ounces. On packaged goods, volume ounces are listed as ‘NET OZ FL’ where FL stands for fluid and weight ounces are listed as ‘NET WT OZ’ where WT stands for weight. To convert between volume and weight measurements you would need to know the density of the ingredient, so this is not done often.

Imperial vs. Metric Volume Conversions

Most recipes in the United States use volume measurements in imperial units like teaspoons, tablespoons, cups, ounces, pints, quarts, and gallons. Most other countries use the metric system with units such as liters and milliliters. One liter is roughly equal to one quart (1.06L = 1qt).

The advantage of using the metric system is that you don't have to know any messy proportions. Everything is done in multiples of 10 and 100, without any oddball measures such as tablespoons, cups, quarts, etc. which match up in ratios other than 10, such as 4 quarts per gallon or 3 teaspoons per tablespoon. It is much easier to double or half recipes using the metric system. Once you get to 1000 milliliters, you have one liter. Simple as that.

Use the Correct Measuring Device

Our Favorite measuring cus are the OXO angled measuring cups.

Let us know in the comment section if you have any questions.

How to Choose the Correct Wine for Cooking

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How to Choose the Correct Wine for Cooking

When I first began cooking with wine I'll admit I used cooking wine. I didn't know any better and I thought no one would be able to tell the difference. You guessed it, I was wrong! I know some of our readers may be in the same boat I was so today we're talking about How to Choose the Correct Wine for Cooking.

Do Not Use Cooking Wines

The first piece of advice I was given was to cook with something you like to drink. That made sense, if you’re happy with the way it tastes on its own, chances are you’ll be happy with the way your food tastes, too. Aside from not tasting very good cooking wines are loaded with additives like and preservatives that will affect the acidity that the wine is meant to bring to the dish.

For those that may not drink wine or still find it challenging to find a good wine, we suggest going to the wine section or upscale store and asking for help. There are many great winemakers that offer a variety of wines. We usually reach for Kendal Jackson or J. Lohr. They both are a mid-priced wine that offer several options in both white and wine. Sometimes in our videos on YouTube we will make a suggestion that we know works well with the food we are cooking. It is only a suggestion and you can always use your favorite maker.

The best white wines for cooking with:

  • Sauvignon Blanc
  • White Bordeaux
  • Pinot Grigio
  • Sancerre
  • Dry Vermouth

The best reds:

  • Merlot
  • Côtes du Rhône Cabernet
  • Chianti
  • Pinot Noir

Do Not Use Old Wine

The second piece of advice I received was to never cook with old wine. Most wines, once opened are only good for a few days. Once the wine has been opened it begins oxidizing and that will change the flavor.

If you're new here and looking for something delicious to cook be sure to scan our recipes.

Cooking With Fine Italian Wine

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Instead of enjoying a fantastic glass of your favorite fine Italian wine with dinner, consider using the nectar of the gods as an ingredient in your favorite dish. Cooking with wine has never been more popular and endless recipes abound that incorporate all different types of wine into favorite dishes and unique spins on classic cuisine. When you cook with Italian wine, the alcohol evaporates, so the dish will be appropriate for individuals unable to consume alcohol, underage eaters, or individuals who do not wish to imbibe any alcohol.

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How to Make Your Own Superfine Sugar or Castor Sugar

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Superfine Sugar

Superfine sugar is favored for sweetening drinks or preparing a meringue. Caster sugar is the name of very fine sugar in Britain, so named because the grains are small enough to fit though a sugar "caster" or sprinkler.

It is sold as "superfine" sugar in the United States.

Because of its fineness, it dissolves more quickly than regular white sugar and so is especially useful in meringues and cold liquids. It is not as fine as confectioner’s sugar, which has been crushed mechanically (and generally mixed with a little starch to keep it from clumping).

If the recipe calls for superfine, powdered, or brown sugar, you can actually make any of them at home from regular white sugar. "If you don't have it in the house, you don't have to run out to the store—it's totally fine to make it yourself, All you need is a blender (or food processor) and a bit of ingenuity.

Name Variations

  • bar sugar
  • instant dissolving sugar
  • berry sugar
  • castor sugar
  • caster sugar
  • casters' sugar
  • caster's sugar

How to Make Superfine Sugar

f you don’t have any caster sugar on hand, you can make your own by grinding granulated sugar for a couple of minutes in a food processor (this also produces sugar dust, so let it settle for a few moments before opening the food processor). For one cup: Grind one cup and two teaspoons of white granulated sugar in a blender, coffee bean type grinder or food processor for 30 seconds.

Rimming the Glass with Sugar

Many cocktails, including our lemon drop cocktail, call for rimming the glass with superfine sugar. The rim of the glass is moistened just a bit and then dipped into the superfine sugar. Lightly tap the side of the glass to remove any excess sugar.

Let us know in the comments section if you have any questions or tips related to making superfine sugar at home.

Cooking In Cast Iron Cookware

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You can probably recall your grandparents using cast iron frying pans and skillets. On Sunday, you were sure to have fried chicken cooked in a cast-iron frying pan and some delicious gravy to cover that rice. This article has moved to our other website: Days Well Spent https://dayswellspent.com/cooking-in-cast-iron-cookware/

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How to Open a Bottle of Wine

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The first step to enjoying a glass of wine or cooking with it is opening the bottle. Learn How to easily Open a Bottle of Wine.

Before you learn how to open a bottle of wine you’ll need one essential tool, a simple wine bottle opener or corkscrew. They are widely available at most grocery stores and cost around $8-15. You don’t need to get fancy. A simple corkscrew will work just as well as those fancy gadgets.  Make sure it has a serrated blade, this will make cutting the foil much easier. Ready to start opening that bottle?...

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