Five Baking Tips Every Cook Should Know
Monday, March 31st, 2008
• Prep ahead: Be sure to have the right ingredients and tools on hand before getting started in baking anything.
• Measure up: Be sure to measure dry and liquid ingredients accurately. Baking is a science, so accuracy counts.
• Heat first: Preheat the oven 10 to 15 minutes before you begin baking. The oven and oven gauge may not always match, so use an oven thermometer.
• Lighten up: Don’t over mix or beat the dough vigorously after adding flour, or your baked goods may be tough.
• Cool it: Hot cookie sheets may cause cookies to spread, so let your baking sheets cool completely before reusing.
Earthly Eating FYI: 86 the 6s; reducing your intake of omega-6 fats may decrease your cancer risk, which are found in corn oil and most oils in store-bought bakery goods, omega-6s ignite the pro-inflammatory COX-2-enzyme; if you’re eating a diet high in omega-6-fatty acids. It could be that you are turning on your cancer cascade, which has been shown to be a common denominator in the growth of prostate, colorectal, and some breast cancers. Switch to olive oil or organic canola oil, avoid prepackaged muffins, and increase your intake of balancing omega-3-fatty acids from cold-water fish, walnuts, and flax.
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Earthly Eating Recipe
Chile Sautéed Shrimp
Serves: 8
2 tbs. canola oil
3 lb. large shrimp, peeled and divined
2 jalapeño, Chile peppers, thinly sliced
4 tsp. sugar
1/2 tsp. sea salt
1. Heat oil in a large skillet over high heat.
2. Add shrimp, Chile peppers, and freshly ground black pepper to taste. Sauté 3 to 5 minutes, stirring constantly. Add sugar and cook 1 to 2 minutes longer until shrimp are pink. Toss with salt. Serve shrimp alongside a mixed green salad.
Happy Eating!
