Cooking at Home Q&A with McCormick Test Kitchens

HOW TO

INGREDIENTS | SUBSTITUTIONS | RECIPE OR CUISINE | TIPS & TRICKS

How do you make homemade bread?

Making homemade bread is a great stay-at-home activity! Simply put, breads can be broken down into two broad categories: Quick Breads and Leavened Breads. Quick breads, as the name implies, are made quickly because they rely on quick chemical leaveners, such as baking powder and baking soda, instead of yeast in order to rise.

Give our Double Banana Bread, Cranberry Orange Bread or Pumpkin Bread a try!

If a yeast bread is what you're looking for, more time is required, but with a few simple ingredients you can easily make a loaf of bread. Check out this recipe for a no-knead loaf that may have you making your own bread from now on.

If you’re looking for something quick, there’s no shame in using a mix when baking! Zatarain's Cornbread or Buttermilk Biscuits are great to have on hand, and you can jazz them up by adding shredded cheese and different seasonings. Sprinkle tops of biscuits or cornbread with Rosemary & Sea Salt, Garlic & Oregano, or mix together a flavorful butter to serve alongside. How about a Cinnamon Sugar Honey Butter? Sounds pretty good to me!

How do you cook perfect noodles with the perfect flavor?

1. Make sure you have a big pot, enough water, and that the water comes to a rolling boil BEFORE you add the pasta.
2. Salted water can do wonders for flavor! Add about 1 tablespoon of salt to 6 quarts of water--this should be enough water for a 16-ounce package of pasta.
3. If you're making soups or stews, cooking short pasta in stock or broth will really boost the flavor. 
4. Cook pasta al dente, especially if using in soups, so it doesn't get mushy. Check pasta about 2 minutes before it's "ready", as cooking times vary based on your water temp and type of pasta.

I am still working while my 3 teens are at home. What are some prep ahead freezer meals they can easily warm up, or meals they can easily prepare? What is something that a 13 year old can cook?

Two words: TACO FILLING. You can either prep this ahead of time and freeze in 2 serving portions for quicker thawing, OR as long as your kiddo knows how to safely use the stove, they can make this themselves along with some easy rice mixes or frozen veggies for a more complete meal. And if you can sneak a chopped-up onion and green pepper into the mix for some veggies, all the better. Be sure to have plenty of cheese and tortillas on hand and your kids can use taco filling in burritos, tacos, quesadillas, stirred into queso, and over nachos (no judgement).

Another family favorite dish are One Pan or Skillet meals. These dishes are a cinch to pull together and freeze beautifully. A few of our favorites are the Chili Cornbread Skillet, One Skillet Lasagna, and Easy Pasta Skillet. If you’re going for bulk, Lasagna is a great make ahead meal; you can portion it out and freeze individual servings to reheat on demand.

What’s the best way to build flavor with my poultry?       

Poultry is a blank canvas and takes on flavor in a lot of ways. Marinades and dry rubs or seasonings are easy ways to add flavor using products you already have at home.

To create even more flavor you can layer flavor by using a marinade as your base flavor layer then adding a rub or seasoning on top. Also considering adding another layer by creating a finishing sauce or glaze using French’s Yellow or Spicy Brown Mustard or use your favorite Stubbs sauce to finish.

For fast flavor, try our Quick and Easy Five-Minute Marinade Technique with any of our Grill Mates Marinades or Seasonings:

• Flavor Makers 5 Minute Marinade
• Brown Sugar Bourbon Carolina Basted Chicken

How do I prepare flank steak?

Flank steak is a lean, flavorful all-purpose cut of beef, suitable for grilling, broiling, or sautéing. Flank steak is often marinated to infuse the meat with flavor and then grilled medium-rare. Make sure to let your flank steak rest 5 to 10 minutes after cooking to allow the juices to redistribute through the meat before slicing. Great as a main dish, wrapped in tortillas for fajitas, or to top a fresh green salad. 

Here are a few of our favorite recipes:

• Caribbean Grilled Steak
• Old Bay Cheesesteak Wraps
• Flank Steak with Redhot Chimichurri Sauce
• Puerto Rican Style Stuffed Flank Steak
• Carne Asada Steak

How do I cook a smoked pork shoulder?

Here's a great recipe for Smoked Pork Shoulder from our Test Kitchen: 

• Trim most of the visible fat from the outside of an 8 pound pork shoulder/butt leaving about 1/8- to 1/4-inch layer of fat on top.
• Rub all over with Grill Mates Sweet and Smoky Rub or Applewood Rub. Let stand at room temperature 30 minutes to 1 hour.
• Prepare grill or smoker for indirect medium-low heat (250°F to 300F). Place pork, fat-side up, on unlit side of grill. Add wood chips as appropriate for your style of grill or smoker. Close grill.
• Cook about 6 hours until internal temperature of thickest part of pork is 165°F and there is a nice brown mahogany color crust.
• Carefully remove pork from grill and place in center of large sheet of foil, bringing sides of foil up around pork. Pour 1 cup of liquid, such as stock or apple juice, over pork before tightly wrapping with foil.
• Return pork to grill or smoker. Cook 1 to 2 hours longer until internal temperature reaches 195°F to 200°F, or until meat is tender and bone twists easily.
• Remove pork from grill. Let stand 15 to 30 minutes. Slice or shred with 2 forks. Serve with warm pan juices or your favorite barbecue sauce, if desired.

How do I cook beef brisket?

Beef briskets can be prepared in a variety of ways that will give you great results. The key is to cook it slow and low for tender, juicy meat.

In the Slow Cooker: 
For a 3 ½ pound brisket, cook in slow cooker 8 hours on LOW or 4 hours on HIGH. Using McCormick Pot Roast Seasoning Recipe Mix is a great way to prepare a complete brisket meal in a slow cooker. 

In the Oven: 
Briskets can also be slow cooked in the oven. Try this easy to use recipe. Don’t have Lawry’s Brown Gravy Mix? You can substitute with McCormick Brown Gravy Mix and delete the Seasoned Pepper Seasoned Salt. 

On the Grill: 
For a large brisket (about 6 to 7 pounds), try this slow and low method on the grill. 

How do I cook pork loin roast?

The National Pork Board recommends cooking pork roasts to an internal temperature between 145°F (medium-rare) and 160°F (medium), followed by a 3 minute rest to allow juices to redistribute through the meat.

Here is a easy to prepare, flavorful way to cook pork roast. If you don’t have peach preserves, try basting with apricot preserves or your favorite glaze during the last 10 minutes of roasting. 

How do you make simple vanilla cookies?

Here's our favorite recipe for simple Vanilla Sugar Cookies

If you're looking for something easy but fun for kids, try our Painted Cookie Recipe. Store-bought frosting makes a great base for a fun painting project! 

How can I make a Korean style dry rub for bbq?

For a quick dry rub using pantry staples try:

• 2 teaspoons paprika
• 1 teaspoon garlic (granulated or powder)
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground black pepper,
• 1 teaspoon sesame seeds

Use the rub on 1 pound of meat such as chicken, beef or pork. Want to make a marinade? Mix with a little soy sauce, honey or light brown sugar, and green onion to make a paste.

How do you make a good old fashioned Spanish rice?

Here's an easy pantry-staple recipe for Spanish Rice!

1. Heat 2 tablespoons olive oil in large skillet on medium-high heat.
2. Add 2 cups medium or long-grain white rice; stir until rice is lightly coated with oil.
3. Add 1 medium onion, finely chopped; cook and stir until softened, about 2 minutes.
4. Stir in 1/8 teaspoon McCormick Garlic Powder (you can substitute 1 clove, minced), cook and stir 1 minute.
5. Stir in 3 cups chicken stock, 1 cup chunky salsa (or 1 medium chopped tomato), 1/8 teaspoon McCormick Oregano Leaves, 1 teaspoon McCormick Ground Cumin, and 1 teaspoon salt.
6. Bring mixture to a simmer; cover. Reduce heat; simmer 15 to 20 minutes or until most of the liquid has been absorbed.
7. Remove from heat; let stand 5 minutes. Fluff with a fork before serving.

How do I make the teriyaki sauce?

Teriyaki sauce is typically a blend of soy sauce, rice wine or rice vinegar, a sweetener (like brown sugar or honey), and spices like garlic and ginger. Making a homemade version is a snap! In a small saucepan, mix 2 parts soy sauce to 1 part water. Add 2 tablespoons brown sugar, 2 tablespoons of rice wine or rice vinegar, and about 1/2 to 1 teaspoon minced garlic & ginger. Bring to a boil, reduce heat and stir in a cornstarch slurry (about 1 tablespoon of corn starch dissolved in 1 tablespoon of cold water.) Add to the pan and simmer until thickened.

SUBSTITUTIONS

INGREDIENTS | HOW TO | RECIPE OR CUISINE | TIPS & TRICKS

Is there any bread you can make without using yeast?

One iconic unleavened bread is Irish Soda Bread! Try this sweet recipe, or this savory recipe. Flatbreads make a great base for quick pizza or the perfect snack with hummus. Try this Spiced version. If you want a keto-friendly 'bread,’ try this simple recipe for a poppable snack.

What is an alternative to cream cheese for frosting?

Here is a great recipe for Marshmallow Frosting: 

1. Beat 1 cup heavy cream, 1/2 cup marshmallow creme, 1/4 cup confectioners’ sugar, and 1/2 teaspoon McCormick® Pure Vanilla Extract in large bowl with electric mixer on low speed 3 minutes. 
2. Scrape sides and bottom of bowl with spatula.
3. Beat on high speed 3 to 5 minutes or until light and fluffy.

What can you substitute and use when you are out of bay leaves?

Add a pinch of whole thyme leaves (up to 1/4 teaspoon in place of bay leaves in any soup or stew recipes. Thyme and bay leaves share a similar savory earthy flavor profile that includes menthol and eucalyptus with a minty background. Thyme is a bit more assertive that bay leaves so just a pinch will do and the flavor will develop as the soup or stew simmers.

Can you substitute for buttermilk effectively?

Yes you can! Here is an easy recipe for making homemade buttermilk:

• Add 1 1/2 tablespoons of white distilled vinegar or lemon juice to every 1 cup of milk.
• Let it sit for 15 minutes and it is ready to use!

I'm out of mayo what can I use?

If you're looking for a quick swap for mayo in chicken or egg salad, try using sour cream--you can even thin it out a little with a splash of milk or white vinegar, if you want. Greek yogurt is a great swap as well. You can substitute in equal proportions and add a pinch of salt to even out the flavor. 

If you're just looking for an easy and tasty sandwich spread, French's Mustard is great, or try mashed avocado or a spread of hummus. Here's a recipe for an easy to prepare hummus.

Have some free time on your hands and feel like making your own? Try this recipe for homemade mayo! It's simpler than you think.

1. Place 1 room temperature egg yolk and 1 tablespoon white vinegar in a large bowl. 
2. Mix vigorously with a wire whisk. 
3. While whisking, gradually and slowly add 1 cup of vegetable oil. The key here is how slow you add the oil. 
4. Once all the oil is completely added, season the mayo with salt, pepper, a pinch of McCormick Ground Mustard, Cayenne Pepper and a splash of lemon juice. 

Voila, Mayonnaise! (You can also use pasteurized egg yolk in place of the raw egg yolk.) 

Once you have your base mayo, try spicing it up! Our Mexican Street Corn Salad, Elotes, is a fan favorite. Or try adding Chipotle Chili, mustard or your favorite BBQ sauce.

Garlic Powder is hard to come by. I know we can use minced garlic, but anything close to powder we can use?

Although it's slightly sweeter and less pungent in flavor, Onion Powder can be used as a quick substitute for Garlic Powder. If you have granulated garlic, you can grind it into a finer powder, or use it as is, at half of the amount suggested in the recipe. If you have Garlic Salt, you can also use this as a direct substitution, but omit about 1/2 teaspoon of salt if it's added to the recipe. 1/8 teaspoon of Garlic Powder is equal to about 1 clove of fresh garlic. If you happen to have shallots on hand, you can use about 1 teaspoon of minced shallots per 1/4 teaspoon of Garlic Powder called for in a recipe. 

If I have a recipe that calls for heavy cream, what can I use as a substitute for it?

A great heavy cream substitute is coconut cream. If you don't have coconut cream on hand either, you can make your own heavy cream substitute. Place 1/4 cup of cooled melted butter and 3/4 cup of cold milk in a small bowl; mix well with a wire whisk. If you want it to be a little thicker, stir in 1 tablespoon of flour. This substitute for heavy cream will work well in cooked applications, but will not whip like regular heavy cream.

Another easy way to make a substitute for heavy cream is to add 2 tablespoons of cornstarch to 1 cup of milk; whisk thoroughly and use for cooked applications. For a vegetarian alternative, combine 2/3 cup of soy milk with 1/3 cup of olive oil; whisking thoroughly to combine. As a direct substitution, try using half-and-half in place of heavy cream. Half-and-half will whip, but will not be as thick. Make sure to chill your bowl and beaters before whipping. 

Can I substitute self rise flour for regular flour?

Yes, you can--IF your recipe calls for baking powder. Self-rising flour is a mixture of all-purpose flour, baking powder, and salt. Self-rising flour will work for recipes that call for 1/2 tsp to 1 tsp. baking powder per cup of flour. When making the substitution, just omit the baking powder from the recipe, since it is already in the flour.

I have a coffee cake recipe that calls for cake flour. I don't have this ingredient, so can I substitute regular flour?

Here's the short answer: Yes! you can substitute--For every cup of cake flour called for in the recipe, use 1 cup of all-purpose (AP) flour, minus 2 tablespoons. Replace the 2 tablespoons of AP flour with 2 tablespoons corn starch or arrowroot powder.

Here's why: The main difference between all-purpose flour and cake flour is the amount of protein--cake flour has a lower protein content. Cake flour is also finer and lighter, so it gives cakes a lighter texture and helps them rise. Basically, protein in flour turns to gluten. Since AP flour has a higher protein content than cake flour, there is more gluten production which gives a denser texture; but it can still be used in its place. You will just need to add some cornstarch or arrowroot, which helps inhibit gluten formation when baking.

Is it acceptable to substitute whole wheat flour for all-purpose flour in every recipe?

In most recipes you may substitute whole wheat for all-purpose flour without issue. When it comes to baking, swapping equal amounts may result in dense baked goods, and sometimes the flavor will be slightly different. We recommend experimenting with the ratio of whole wheat flour to all-purpose flour when baking. Start by replacing 1/3 of the all-purpose flour with whole wheat flour (i.e. 1/3 whole wheat and 2/3 all-purpose per cup of flour needed) and gradually increase to a half and half blend of each flour, if you find you like the texture and taste of your finished recipes.