Real Men Bake – Recipes

Just Add Alcohol
The first way is the main reason I use bundt pans. After you take the cake out of the oven, pour 1/2 cup of alcohol (Whiskey, Rum, Brandy, Vodka, or Tequila, etc…) into a measuring cup. Take a chopstick and poke holes in the cake. Pour the alcohol into the holes so it soaks into the cake. Let the cake stay in the pan for another 15 minutes to soak up the alcohol before you flip it over onto the plate.
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Alcoholic Fruit
If you are using fruit in your cake, (raisins, strawberries, etc…), remember to soak them in a bowl of at least 3/4 to 1 cup of whatever alcohol you are going to use the night before you bake. You can use the remaining alcohol that is not absorbed by the fruit in your uncooked batter.
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Alcoholic Glaze
Mix 3/4 cup confectioners’ sugar with 1 tablespoon of alcohol or as much as needed to make the glaze just thin enough to pour over the cake after you have placed it on the cake plate.
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Alcoholic Frosting
1, pt, Fresh Whipping Cream
1/3, cup, flavoring powder (sweetened cocoa or 2 1.3oz boxes of uncooked pudding powder, chocolate, strawberry, cherry, whatever flavor your going for.)
1/2, cup, Powdered Sugar
1, tsp, Vanilla Extract
1/2, cup, Alcohol (Whiskey, Rum, Brandy, Vodka, Tequila, etc…)

In a large mixing bowl, combine whipping cream, flavoring powder, powdered sugar, vanilla, & whatever kind of alcohol you are going to use. Beat with an electric mixer (on low at first, then higher speed as it starts to stiffen) until peaks form when you lift the beaters out of the mixture (About 10 minutes).

You might have some left over, enjoy it!

If you can think of any more ways please don’t hesitate to Leave a Reply and let me know.
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Substitutions In Cake Recipes
The important thing to remember when making substitutions is to keep the amount of liquid the same. For example, in a cake recipe calling for 1 cup of milk, you can substitute rum or whiskey, etc. for part of it. Just make sure it all adds up to one cup of liquid or your cake will have a different consistency.
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Common Cooking Mistakes
You Boil Instead Of Simmer
The difference between a boil and a simmer may seem slight (a simmer means bubbles come to the surface every second or two, a boil means the water is rapidly bubbling) but it makes all the difference when cooking. Boiling instead of simmering can result in a tough, dry or cloudy final product — especially when dealing with meat.

You Overcrowd The Pan
Overcrowding the pan is a common offense among home cooks. How many times have you just wanted to fit a few more pieces of chicken to a pan rather than cooking in batches? Well, you end up with soggy food that doesn’t brown if you don’t give your ingredients enough space. Food releases moisture when heated, and space in the pan allows for the steam from the moisture to escape.

You Don’t Wait For The Pan To Heat
Even if you’re in a hurry, waiting for the pan to heat up is well worth the couple of minutes lost. Adding food to a pan that’s not ready will result in pale meats and seafood with no sear — and it could also cause food to stick to the pan.

You Don’t Let The Meat Rest
We know it isn’t easy. Once your meat is done cooking, and it looks so delicious, you just want to cut into it and start chowing down. But this is the worst thing you can do; and it’s a guaranteed way to ruin the dish you just worked so hard on.

If you slice meat too soon, the juices will escape, leaving your dish dry. Give your meat time to rest (five minutes for small cuts and up to 20 for a whole bird or roast). This allows the juices to migrate back to the center of the meat and distribute more evenly.

You Cook Cold Meat
Foods that go straight from the refrigerator to the oven or stove will most likely result in uneven cooking (overdone exterior and undercooked interior). To avoid this problem, just let the meat stand at room temperature for 15-30 minutes before cooking.

You Allow Vegetables To Cook Past Done
You know what happens to vegetables when they’ve cooked too much? They turn to mush. The reason this happens more often than not is because vegetables keep on cooking if hot (even if taken off the stove). One good way to avoid this is to stop the cooking by running the finished veggies under cold water.

You Slice Meat With The Grain
Cutting with the grain will result in chewy pieces of meat that could have been tender. This is an easy mistake to fix. Look at the piece of meat to determine the direction of the grain and cut against it.

You Don’t Taste As You Cook
You may have heard it a million times, but do you practice it? Do you taste your food as you cook it? If you don’t, you really should start. Recipes aren’t always accurate and can often times lead you astray. Tasting your food as you cook means the difference of a mediocre meal or a delicious one.

You Turn The Food Too Often
If you want that nice brown sear on your meat, give it time to brown. Resisting the urge to handle the food while it’s cooking is hard, but having that self-control will determine if you get a nice crust on your food or not.

You Don’t Use A Meat Thermometer
Sure, you might think you can tell when your roast or chicken is done by the color of the exterior, but you don’t. You’re just guessing. And that can result in under- or over-cooked meals. The only way to really know when meat is done is with a meat thermometer. There are many affordable a good varieties to choose from.
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Quick Tip To Spread Your Cake Frosting Easier
You’ll Need: A tall cup of ice water. A good spatula or knife

Put the cake on a cake turn table.

Dip your knife or spatula into ice water before spreading.

Put about 1 1/2 cups of the icing on top of the layer cake

Using an offset spatula or knife spread the frosting evenly over the surface of the first layer. Repeat for the rest of the layers.

Place about 2 cups of the icing on the top of the cake and spread evenly.

Spread the icing onto the sides of the cake.
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Simple Ways To Make Your Food Even Better

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The Definitive Guide To Reheating Food
There’s nothing better than opening your fridge and remembering that you have spaghetti left over from the night before. It’s like winning the jackpot, but better because you get to eat it immediately and there’s no greater score, if you ask us.

Leftovers can make a quick lunch or give you an excuse to skip cooking dinner. All in all, they’re great. That is, until you have to reheat them. So often does an awesome dinner reheat into a sad, sad lunch. And it’s all because people haven’t done their homework when it comes to heating up leftovers.

We hate to be the ones to tell you this, but you can’t just throw your Tupperware of spaghetti in the microwave and expect it to taste great. Reheating, like cooking, is an art. Some foods reheat quickly and nicely in the microwave, while others require the stove top and a little added oil. And then there are some foods that should absolutely, under no circumstance be reheated EVER. We’ve outlined it all for you below (mostly because we can’t stand the thought of one more person microwaving their leftover pizza).

According to the Consumerist, you should never, EVER, reheat your eggs. Eat them cold — they’re really good like that anyway — or don’t eat them at all.

Whatever you do, stay away from the microwave. The oven isn’t a good idea either because it takes too long. Bon Appetit taught us to heat up leftover pizza in a covered hot skillet for 3-4 minutes to obtain the best results.

Soups and stews
Soups were made on the stove and they should be reheated on the stove. Add about 1/4-1/2 cup of water to prevent scorching.

Warm these up in the oven at 350. Be sure to give it enough time to heat all the way through. Most muffins need about 15 minutes covered, and an additional three uncovered.

Bon Appetit warns that a good steak does not get better after a night in the fridge — but, it can still be good. The best way to reheat steak or chicken is to slice it into small pieces and warm it in an oiled skillet.

Roasted Veggies
There’s a motto we like to go by: If it was cooked in the oven, it should be reheated in the oven. While this isn’t true 100 percent of the time, when in doubt it’s the best way to go. And when it comes to roasted veggies, only the oven will bring them back to their former glory.

The microwave does strange things to pasta; the oven tends to dry it out. If you have to reheat your pasta — guys, it’s really tasty cold — do it in a pan with a little oil.

Reheating casseroles in the microwave is just fine. Be sure to cover it with wax paper with a vent cut into it to allowing the steam to escape.

Just drink it hot the first time around, please. If you absolutely must, you can give coffee a couple seconds in the microwave but IT WILL NEVER TASTE THE SAME.
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Food Truths We Should All Follow
There’s a lot of noise when it comes to cooking. Everyone has an opinion. One person will tell you that you should never flip your burger more than once, another will promise you that it doesn’t make the slightest bit of difference. Someone will insist that using room-temperature eggs will make or break you when baking, and another baker will scoff at the detail. In the end, you have to find your own cooking rules to live by. That’s the only way you’ll make your way in the kitchen and through a recipe.

But there are some “truths” that we’ve found to ring true in just about everyone’s kitchen. They’re simple, but they’re impactful. These food truths can significantly change the way you cook — for the better.

Make everything from scratch at least once.
Knowing how things are made gives you a better understanding of the ingredients you’re working with. Make butter from scratch, give pie crust a whirl and try homemade stock. You might not want to do it ever again, but you’ve learned a lot for seeing how it’s done.
The mortar and pestle is your best friend.

Sure, the thought of having to grind your spices every time you want to cook sounds like a chore. But after you do it once, and you smell (and taste) the difference, you’ll gladly do it again. Promise.

When you bake, lick the spoon.
It’s the best way to know what your end product will taste like. Also, it’s delicious. (But if you’re using raw eggs be aware of the risks associated with consuming uncooked eggs.)

Fresh herbs > dried herbs.
It’s not rocket science people.

Intimidating recipes are meant to be confronted.
Preferably with a cocktail in hand. You might fail the first time. Or the first 50 times. But eventually, they will turn you into stronger cooks.

When it comes to chocolate, splurge.
The taste of your brownies will instantly make you feel better about having spent the extra dough.

Always cook your eggs in butter.
Trust me. This is amazing. And it will make everyone around you think you’re a genius when it comes to eggs.

Imitation = not as good.
There’s no way around it, when it comes to food you can’t fake it.

Trust Julia.
Know that fat is where all the flavor comes from. If you skimp on the fat, you’re skimping on flavor. It’s that simple.

Whole wheat isn’t always an appropriate substitute.
There is something very wrong with whole wheat pizza and pasta. There’s no way around it.

Whenever physically possible, make your own whipped cream.
Homemade whipped cream should be a requirement any time dessert is happening. It takes everything up about 1,234,543 notches.
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