Freeze juice, zest separately
I was given a large bag of oranges, but I’m not a big orange fan. I do find the occasional recipe that uses them in a way I don’t find overwhelming, but I don’t have plans to use them before they’d spoil. If I zested and juiced them (separately), would each bit freeze well? Or is there a better preserving method?
Yes, the easiest thing would be to freeze the juice and the zest (separately).
What does cream of tartar do for baked goods?
Cream of tartar shows up in retro baking recipes because, as an acid, it helps activate baking soda. (Baking powder combines the two.) Of course, it also helps stabilize egg whites.
In a recipe for scones: “Sift flour with baking powder and salt. Rub in the butter.” How does one rub butter into flour?
It means use your clean fingertips — just forefingers and thumbs might do it. What you’re doing there is coating the flour with fat, which will help produce a tender, flaky crumb. Keep the step quick and chilled (I like to use flour straight from the freezer for my scones), so the butter doesn’t get warm.
After that step — before any liquid goes in — you’ll probably want to have a crumbly mix with flour and coated bits of butter no larger than pea-size.
I like to pre-soak dried beans to have them ready for cooking, but I am unsure of how to store them. Should I cook them, then freeze?
Yes, cook them and freeze them in their cooking liquid. I like to do that in quartsized zip-top bags, so I can freeze them flat, and they defrost more quickly. ($60): four-course menu with craft-beer pairings, the Kitchen, 231 E. Livingston Ave.; 6 to 10 p.m. Friday; 614-225-8940, info@thekitchencolum bus.com
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