Lower the heat when baking with dark-colored pans

One of the first lessons in fashion that I learned is that black clothes make you look smaller while white clothes make you look larger. Just a visual illusion, really, but people who are very conscious about appearing thinner than they really are live by that rule. Much as I’d like to appear thinner than I am, I’m not a big fan of black clothes except for formal wear. Why? Because black absorbs heat while white repels it. In a tropical country, white is a better choice unless you’re more concerned about looks than comfort.

The thing about black absorbing heat is also true for baking pans. Dark-colored pans make cakes, cupcakes or cookies bake faster so it is a good practice to lower the oven temperature by 25F. The normal baking temperature is 350F although some recipes do require a higher or lower temperature. When I use a dark colored baking pan, I set the oven temperature to 325F.

But what is a dark-colored baking pan? The traditional baking pan is made of aluminum. Modern baking pans are made of glass, silicone or metal with non-stick coating. I only apply the lower heat rule when using non-stick metal baking pan. With silicone pans, irrespective of the color, I stick to the usual temperature.

Cold coconut soup

Not all soups are served hot; some are served at room temperature. Others are served chilled — think gazpacho — and there are even those that are served with ice.

Not all soups are served at the beginning of the meal either. Some soups are served between main courses to refresh the palate. Whether there’s a scientific basis for that or it’s just cultural fluff, I have no idea.

This cold coconut soup was served slightly chilled. I liked it very much but then I’m a huge fan of coconut cream and cilantro, and I’m an even bigger fan of coconut cream and cilantro combined.

Home fried potato chips: use a mandoline (mandolin slicer)

It was Alex who started it. She loves French fries but, after recently discovering the mandoline (mandolin slicer) and how easy it is to use, she decided yesterday that she’d make potato chips. And she did. I must admit that we have a terrible weakness for potato chips. I can say “pass” to all other junk food but I sort of go weak in the knees with potato chips. And I like chips made from real potatoes rather than processed potato starch. Kettle-cooked, preferably, which are, unfortunately, rather pricey.

So it’s a good thing that Alex started us on this homemade potato chip ride. Homemade potato chips are additive-free, less expensive and very easy to make. It’s a fun family activity too. Alex cooked a batch of potato chips and, a few minutes later, Speedy and I had joined her in the kitchen and we were slicing and frying thinly sliced potatoes too. I even managed to take photos.

Pork steaks with raisins and orange sauce

The best sauces are made with highly flavored concentrates. Reduced stock, wine, liqueurs and fruit juices are among my favorites. These pork steaks were cooked with orange juice. Tangy, slightly sweet and amazingly rich.

Freshly squeezed orange juice is always ideal but if, you’re in a hurry, you can substitute orange juice from a carton — just make sure that the liquid is unsweetened and undiluted with water.

Not everyone is a fan of raisins. If you’re among them, you can substitute prunes or any dried fruit. Dried cranberries, blueberries and apricots in pouches are widely available in supermarkets. Why dried? Because it is just amazing how they absorb all the flavors in the liquid.