The Cure for Worry Porn

1) Wait, you're using a Teflon pan? Haven't you heard of the serious risks of PFOA?
2) Vaccines will give my child autism!
3) "A new link between grilling meats and cancer..."
4) Aren't you worried about Bisphenol-A in the linings of your canned food?
5) Have you heard about the link between acrylamide and cancer? You can get cancer now from burnt toast!

In the modern media era, we are literally buried by the above kind of "information." We all have friends who post alarming articles on Facebook, or friends who send us chain emails loaded with concerns like these. And of course, we're constantly exposed to major news media outlets carrying authoritative-sounding articles based on scientific studies... studies that somehow always seem to discover a link between a perfectly reasonable everyday activity and some dreaded disease.

Readers, this is not information. It is just another form of pornography. It isn't meant to inform you, it's meant to stimulate your limbic system. It's designed to produce fear and worry (hence the term "worry porn"), so you'll click, read, or just sit there and keep watching.

Fear is a hindbrain reaction. Our forebrains just follow along. Whatever article we happen to be reading merely has to seem persuasive--which is laughably easy as most readers lack basic critical thinking skills.

VoilĂ : we believe the fear is real and worth worrying about.

And yet this information is never worth worrying about. To see why, allow me to share five rules I keep in mind whenever I stumble onto worry porn:

Rule 1: The studies we see are the most outlandish or the most fear-inducing.
This is a basic and fundamental concept of the media. Fear sells and surprise sells. Further, the more media you consume, the more it seems normal to read about fear and surprise, to the point where it begins to skew your own perception of reality. Incidentally, this is why, in an era when life has never been safer for human beings, we all feel like life is more dangerous than ever.

Rule 2: A tiny fraction of studies are independently replicated.
A study that "proves" something actually proves nothing until somebody else can come up with the same findings separately. This almost never happens, but you'd never know it judging by the way the media covers scientific issues. The general media is interested in selling you information that surprises or scares you, it is not interested in running follow up stories on how such-and-such study couldn't be replicated by anyone else.

Rule 3: Even when the results of a study are replicated, the size or strength of the effect is smaller--usually significantly smaller--than the findings of the original study.
It's not enough that we're unable to replicate most studies. Even when when we do replicate results, the linkage is almost always far weaker than the original findings. This is known as the Decline Effect, and it's been confounding researchers for decades. Taken to its logical conclusion, the Decline Effect suggests that there is some other unknown form of bias--statistical bias, survivor bias, medical journal bias, perhaps even political bias--at work that skews the fundamental nature of scientific studies.

Rule 4: No one sees the studies that say "this chemical is safe," "this pattern of behavior is safe" or "we postulated this link between burnt toast and cancer but didn't find anything."
This is known as the File Drawer Effect: Studies that don't prove anything or studies that produce negative findings tend to vanish into the journal editor's file drawer without getting published. Why? Readers should know the answer by heart by now: If there's no fear involved, no one will read it.

Rule 5: Therefore, any fears you have after hearing about any study, ever, are overblown.
Thinking about scientific studies this way is immensely freeing, not to mention a lot less fear-inducing.

But that's the funny thing about fear: if you have a fear, you can't really ask me or anyone else to save you from your fear. Your fear is a feeling. It can't be disproven. You have to decide yourself whether you will submit to your fear or not.

Once you wrap your mind around what worry porn really is, you'll be able to look at this information in an entirely new way. You will no longer worry. You'll recognize that this information is presented against backdrop of fear, and it's designed for one reason and one reason only: to keep you reading, watching and listening.

Readers, what do you think? Share your thoughts in the comments.


A quick footnote: One more thing. I'd like to briefly review perhaps the worst example of worry-porn ever. Why do so many people harbor an irrational fear that vaccines cause autism? It all stems from an extremely famous study that supposedly found a link between autism and the MMR vaccine.

This study got a lot of publicity. A lot. After all, there's nothing more fear inducing than the idea that we could be deliberately harming our very own children. And this study scared millions of parents away from vaccinating their kids.

And that study? It turns out that the data was faked, the study was fraudulent and the author was barred permanently from practicing medicine.

Leaving us with no facts, no study, just fear. Which is incredibly sad, because there are now thousands of children contracting measles in perfectly modern developing countries, thanks to fears spread by a false study. There was a measles outbreak in Scotland--Scotland!--just last April while I was there visiting.

Thus now we're facing outbreaks of a dangerous childhood disease that should already be conquered. Keep this example in mind the next time you can't resist clicking on some article that says "A new study suggests a link between...."


For further reading:
1) The Truth Wears Off - a well-written article on the Decline Effect in the New Yorker
2) Publication Bias (including thoughts on the File Drawer Effect) at Wikipedia
3) The Decline Effect Is Stupid - a critique of the above New Yorker article at The Last Psychiatrist
4) "Wakefield’s article linking the MMR vaccine and autism was fraudulent" - a short and useful summary at the British Medical Journal Online on the autism/vaccine fraud.
5) Fifteen Years After Autism Panic, a Plague of Measles Erupts - Sobering article on the unintended consequences of worrying about all the wrong things.


How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.

CK Friday Links--Friday July 26, 2013

Links from around the internet. As always, I welcome your thoughts.

PS: Follow me on Twitter!

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Seduced by the romance of organic farming? (Forbes)

Ever wondered what drives the taste, texture and appearance of your chocolate chip cookies? This brilliant post explains all. (Handle the Heat via Jennifer Baker)

There's a chef shortage in New York City? (NPR)

Bloggers and narcissism. (Totally Together Journal)

More on Michael Pollan's Cooked ...and self-indulgent prose. (Quick Writing Tips)

Sugar is the cover story in August's National Geographic. Hmmm... were they reading Casual Kitchen? (National Geographic)

How to reach your exercise goals while injured. (50by25)

Do you have an interesting article or recipe to share? Want some extra traffic at your blog? Send me an email!


How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.

To Kill A Good Idea

Readers, a super short bonus post today. Imagine overhearing the following (partly hypothetical) conversation:

Person A: Hey, I was reading the other day about this thing called The Great American Apparel Diet. It sounds like people decide they want to cut back on their spending, and so they just decide not to buy any new clothes for a period of time, like for three months or six months, or whatever. Or even for a year. Pretty cool idea, right?

Person B: What? Wait, no clothes for a year? A year? [Pauses, trying quickly to think up something witty/snarky] People don't even buy any underwear [pauses for maximum effect] ... for a whole year?

Readers, what can we learn from Person B's response? Why do you think Person A's idea died the moment it entered Person B's mind?

Update: There turned out to be a lot more going on in this conversation than I initially thought! I've written a follow-up piece on this post that you can find here.

How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.

Why It's REALLY Worth Weaning Yourself Away From Sugar

Today's 650-word post could save you tens of thousands of empty calories per year.

My lovely wife Laura is training for her first marathon, so she's carefully evaluating what she eats with an eye toward eliminating some of the lower-quality inputs into her diet.

It led her to a truly shocking discovery. She discovered she was eating more sugar than she realized. A lot more. And it was all just hiding there in a couple of innocuous daily beverages she hardly even thought about.

First of all, every morning she'd have one or two cups of half-coffee/half-milk, each with two spoonfuls of sugar. And then, on most evenings, she'd have a big mug of hot cocoa--with another two spoonfuls of sugar.

Hey, she's got a sweet tooth, and that's okay. I'm a black coffee guy and I've always thought sweetened coffee was kind of girly, but hey, that's just me. Vive la différence.

Of course, logically, Laura could easily see that the idea of pouring five or six spoonfuls of sugar down her throat every day wasn't exactly healthy (especially when you phrase it that way).

So the first thing she did was mentally reclassify her evening hot cocoa as an infrequent "special treat" rather than a less-than-special daily habit. Then, she cut back to just one cup of coffee per day. Then, she (actually me, since I fix her coffee most mornings) weaned herself away from so much sugar in her daily coffee.

How? Simple: I just gradually cut down on the sugar I added to her coffee. I worked down from two rounded spoonfuls to a spoonful plus a little. She never even noticed. Then I worked down to just a spoonful. She still never noticed. Then a little less than a spoonful.

Well, at this point, she noticed. But within a few days she got used to it.

Now, after a short couple of weeks, she's happily drinking her coffee with less than a full rounded spoonful of sugar. She likes it exactly the same as before, and she's experiencing no feelings of deprivation whatsoever.

And yet she's eliminated more than four rounded spoonfuls of sugar a day from her diet.

What we found was that your palate can be conditioned away from sugar just like it can be conditioned away from salt. Given time, you can teach your mind and your taste buds to not want quite so much sugar.

Okay. Here's the important part. Laura knew that it would be a good idea to cut this incremental sugar out of her diet. But then we did the caloric math. This is where it got disturbing.

Geek that I am, I actually weighed the amount of sugar in a "rounded spoonful" of the spoons in our kitchen, using my trusty EatSmart Precision Pro Digital Kitchen Scale. We have typical, medium-sized spoons in our kitchen--not baby-sized, but not ginormous IKEA spoons either. And a "rounded spoonful" of sugar worked out to exactly 8 grams.

So here's the (mortifying) math: at 8 grams per spoonful, Laura's daily coffee/hot cocoa habit added up to 32 grams of unnecessary sugar per day. That's 960 grams (or 2.1 pounds) of sugar a month. Or an astonishing 25 pounds of sugar a year.

Expressed in caloric terms, the math is even more astonishing. Start with the fact that a gram of table sugar contains about four calories. Doesn't sound too bad, right? Until you realize that eating 960 grams of sugar per month works out to 3,840 calories. Nearly two full day's worth of excess calories every month, assuming an average woman's 2,000 daily caloric intake.

Just wait. 32 grams a day x 365 days works out to 11,680 grams. Which means this annual excess sugar intake works out to 46,720 calories per year.

Forty-six thousand seven hundred and twenty incremental and largely unnecessary calories per year. That's nearly twenty-four days' worth of unnecessary calories.*

All in the form of a couple of easily forgettable daily beverages.

Readers, where do you think your empty calories hide? Share your thoughts below!


* A quick footnote: As I was working through the caloric math in this post, I simply couldn't believe the total sums I was arriving at. It didn't seem possible that I could come up with over 46,000 excess calories from what seemed like such a small, innocuous daily habit.

I checked and rechecked (and even had Laura check) the math, and I even reduced some of the assumptions too (e.g.: Laura actually cut more like five rounded spoonfuls a day out of her diet, not four, but I used four spoonfuls in the calculations above to be more conservative, and because the evening hot cocoa was a nearly-every-day habit, not an every-day-without-fail habit).

But I guess the conclusion here is that the little things really add up. I mean really add up. And if you have a daily soda, frappuccino or other sweetened beverage habit, you may be ingesting way, way more pointless calories than you realize over the course of months and years.


Related Posts:
Five Laughably Easy Timesaving Tips in the Kitchen
Where Going Generic Works... And Where It Doesn't
Companies Vs. Consumers: A Manifesto
How to Own the Consumer Products Industry--And I Mean Literally Own It


How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.

CK Friday Links--Friday July 19, 2013

Links from around the internet. As always, I welcome your thoughts.

PS: Follow me on Twitter!

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Forget peeling grapes--roast 'em! Balsamic Roasted Grapes. (80 Breakfasts)

Is culinary school really worth it? (Eater)

Could Pennsylvania abolish their incompetent Prohibition-era state-run wine and liquor monopoly? (1 Wine Dude) More here.

Anybody remember 2008's rice shortage? Now we're literally glutted with rice. (Quartz) Remember, Malthusians are always wrong.

Why productive people get up insanely early. (Fast Company, via 50by25). Glad to see yet another article cite the immensely useful book Flow.

Don't be a fragilista. (Farnam Street, via Abnormal Returns)

I don't want what long term care insurance buys. (Ombailamos)

Book recommendation: Emotional Intelligence 2.0 by Travis Bradberry and Jean Greaves. A quick, easy and useful read on emotional awareness and self-mastery. The first 100-150 pages are the most valuable.






Do you have an interesting article or recipe? Want a little extra traffic at your blog? Send me an email!


How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.

The Paradox of Cooking Shows

"There are now millions of people who spend more time watching food being cooked on television than they spend actually cooking it themselves."

I've just started reading Cooked, Mike Pollan's new book, and the above quote, sitting right there on page 3, jumped up and slapped me in the face.

If there are so many cooking shows on TV, so many cookbooks and cooking articles offered up by our media, and soooooo many food blogs and food websites out there, how can it be remotely possible that people now cook less than ever?

And yet it's true. Pollan cites survey data indicating that American households spend, on average, just 27 minutes a day cooking, less than half what we spent in the 1960s. Worse, today, many households define "cooking" in a way that's generous to the point of utter meaninglessness. I'm sorry, but making a sandwich or microwaving a bowl of canned soup ain't cooking. It's just... not.

As a culture, we're replacing actual cooking with vicarious cooking. But why?

One theory: watching someone else cook is a lot easier than actually cooking. Better still, watching gives you a vague feeling of participation that suffices for the real activity. You don't even need to get up off your couch.

Not to mention, there's only a fixed amount of time in a day, right? So if you squander an hour in front of the tube (even if it's watching Guy Fieri make obtuse comments about somebody's chicken wings) that's an hour stolen from your day that you could have spent... cooking.

Hmm. It's getting kind of late and I'm hungry. Guess I better order takeout.

Yet all the benefits of cooking (learning kitchen skills, being closer to your food, understanding the nuances of a good diet, saving lots of money, and so on), only come your way if you actually practice cooking. It's a skill. It's no different from learning a new video game, learning the various features of your latest iThing, learning the plot arc of your latest TV show, or any of a number of other activities we (passively) spend our time on. If that's how you define learning.

Ironically, cooking--at least the way I teach it here at CK--is quite a bit easier* than these other activities. Either way, however, it's clear that these passive, consumption-based activities are increasingly crowding out more valuable, productive practices that we could learn with this time.

Yes, clearly, not everyone has time or resources to cook every night, and yes, cooking does involve a bit of a learning curve (although it's not that steep a learning curve--for example, I pride myself that most of the recipes featured here at CK can be made with minimal cooking skills, in under 30 minutes, and for a mere $1-2 per serving).

But the real conclusion here is how easy it is to confuse watching something with actually doing something. And that holds true for much more than just cooking. We've got to stop watching other people do things and start doing things ourselves.

Readers, what's your view? Why do you think people are cooking less than ever?

* This could well be a function of my general incompetence at both technology and video games. Your mileage may vary.



Related posts:
The Top Lame-Ass Excuses Between You and Better Health
The Extreme Reach Fallacy
Dispute This! Negative Self-Talk And Better Health
Did Newark Mayor Cory Booker Really *Try* With His Food Stamp Challenge?

How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.

CK Friday Links--Friday July 12, 2013

Links from around the internet. As always, I welcome your thoughts.

PS: Follow me on Twitter!

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Buttered Coffee. Wait, what? (Food Woolf)

Intriguing thoughts on weight loss and vanity sizing from someone who's lost a significant amount of weight--twice. (Frugal Healthy Simple)

Ten ways to slim down obese copy. (Bad Language)

Patients believe since we can cure serious diseases like Hodgkin’s lymphoma, and control others like AIDS, we should have even better success rates with more ordinary diseases. Wrong. (A Country Doctor Writes)

The 100 greatest American Novels, 1883-1993. There are several on this list that I violently disagree with... but that's the fun of book lists. (BookRiot)

Investor Byron Wien shares lessons from his first 80 years. (Blackstone)

Missed the big market rally? Stop your diet of "recession porn." (Washington Post) Bonus: Reader pushback.

Do you have an interesting article or recipe? Want a little extra traffic at your blog? Send me an email!


How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.

The Risotto Blogroll: 20 of the Internet's Best, Easiest and Most Delicious Risotto Recipes

This is a collection of the most interesting and very best risotto recipes I've been able to find on the internet. You'll be able to find a favorite risotto recipe here for every taste, palate and budget.

What is risotto? It's a rich, delicious, and surprisingly easy-to-make rice dish, usually made with a starch-heavy rice variety like Arborio rice. A typical risotto recipe includes parmesan cheese, wine and a basic broth, which you ladle onto the rice gradually, rather than all at once.

Of course, not all risottos have to be typical: you'll see exactly what I mean as you scroll through the wide range of unusual risotto variations below. And the best thing about risotto is how it impresses your guests: it seems fancy and difficult to prepare, but in reality it's really easy. Trust me: add two or three different risotto recipes to your repertoire and your cooking will never look back.

Finally, building this collection of risotto recipes has truly been a labor of love for me--I've literally been working on this post for almost three years. Enjoy!

Finally, check out Casual Kitchen's other popular recipe blogrolls!
The Granola Blogroll
50 Delicious Recipes Containing Apples
The Muffin Blogroll, and
The Hummus Blogroll

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1) Indian Spiced Risotto from Veni Vidi Coxi
Let's start off with an unusual and highly original fusion of risotto with delicious Indian flavors.

2) Bargain Basement Lobster Risotto at REC(ession)IPES
I never would imagine the words "bargain basement," "lobster" and "risotto" appearing together in a recipe, but they belong together in this delicious, luxurious, and surprisingly affordable recipe.

3) Butternut Squash Risotto from Cheap Healthy Good
Kris calls this recipe "transcendence in a bowl"...and that's exactly what it is. Less than 400 calories per serving.

4) Fresh Fava Bean Risotto with Pancetta at A Mingling of Tastes
An all-star ingredient combination of pancetta, fava beans, mushrooms and lemon zest.

5) Green Risotto Primavera at Bitter Sweet Blog
A delicious vegan (vegan!) risotto that's absolutely full of seasonal fresh ingredients.

6) Risotto alla Margherita at Creampuffs in Venice
Yvonne takes the traditional elements of Pizza Margherita--tomato, mozzarella and basil--and creates a delicious non-traditional risotto.

7) Apple Risotto from Best Apples
An intriguing mix of savory and sweet flavors. This recipe calls for golden delicious apples, but feel free to substitute any type of apple.

8) Leek, Mushroom, and Pea Shoot Risotto from The Essential Rhubarb Pie
An easy and flexible risotto recipe. Don't forget to use "copious" amounts of parmesan cheese.

9) Asparagus and Herb Risotto from the Guardian UK
A classic, timeless risotto variation, rendered perfectly in this budget-friendly recipe.

10) Zucchini Risotto at Andrea Meyers' Blog
You can always count on Andrea for reliable recipes, and this unusual risotto creation will help you use up all those extra garden zucchinis this summer!

11) Green Bean Risotto at Coconut and Lime
A delicious, basic risotto with a splash of greenery.

12) Pistachio and Gorgonzola Risotto at Closet Cooking
An striking and creative mix of ingredients and flavors.

13) Chicken Marsala Risotto at Alosha's Kitchen
No, Melissa, this highly original recipe isn't sacrilege: it's delicious.

14) Tomato Risotto with Cumin and Fennel at Beyond the Peel
Risotto with an added twist of toasted cumin and fennel seeds. Bonus: free tips on having a great date night in the kitchen.

15) Pressure Cooker Risotto with Goat Cheese at Dad Cooks Dinner
Pressed for time? This recipe teaches you how to make an excellent risotto in your pressure cooker in just six to eight minutes.

16) Risotto Tricolore at Creampuffs in Venice
This visually striking three-color risotto is easier to cook than you think. Truly brilliant.

17) Roasted Garlic, Fontina and Chicken Risotto at Oui, Chef
Roasted garlic adds an amazing nuance to this intriguing risotto variation.

18) Artichoke Freekeh Risotto at David Liebovitz's blog
"Freekeh" is fire-roasted green (unripe) wheat, so this is technically not a risotto recipe. But so what? Get your "freek" on with this interesting risotto-style variation.

19) Triple the Greens Risotto at the Independent
From the author of the Get In My Gob blog, this risotto--which includes peas, rocket leaves and spinach stock--will put extra greens into your belly.

20) Hoppin' John Risotto at The Kitchn
A delicious, unusual fusion of southern USA and Italian cuisines. Don't forget the all-important dollop of Collard Pesto!

Readers! Do you have a favorite risotto recipe, either on your own blog or elsewhere? Share it here in the comments with all the other readers here at CK!


How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.

CK Friday Links--Friday July 5, 2013

Happy July 4th weekend everyone! Here are this week's links--there are lots of 'em. As always, I welcome your thoughts.

PS: Follow me on Twitter!

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A new "vegan sellout" site names and shames former vegans. (Observer)

The food *sshole's dilemma. (Floreakeats, via Alosha's Kitchen)

How to organize any large cooking project. (Owlhaven)

The science of food texture. (Guardian)

Self-disciplined people are happier than you think. And less deprived. (Time)

Google Reader died the other day. This writer is using it as an opportunity to make some major changes in what he reads. (Washington Post Wonkblog)

Where most wage slaves find themselves today: dependent on their jobs not just for money, but for their very sense of self-worth. (Early Retirement Extreme)

Ten solid tips for saving up for an epic trip. (Hippie Van Man)

Successful investing requires you to do the most counter-intuitive thing in the world. (The Reformed Broker)

Bonus for readers looking for a great holiday drink for the July 4th weekend: Why not mix up an incredibly delicious batch of Red White and Blue Sangria?

Do you have an interesting article or recipe? Want a little extra traffic at your blog? Send me an email!


How can I support Casual Kitchen?
For those readers interested in supporting Casual Kitchen, the easiest way is to do so is to do all your shopping at Amazon.com via the links on this site. You can also link to me or subscribe to my RSS feed. Finally, consider sharing this article, or any other article you particularly enjoyed here, to Facebook, Twitter (follow me @danielckoontz!) or to bookmarking sites like reddit, digg or stumbleupon. I'm deeply grateful to my readers for their ongoing support.

Baking for Beginners: How to Make a Sponge Cake

The sponge cake is ideal for beginning cooks. It's fairly easy to make, it tastes delicious and it has a texture that's unlike any other cake.

The recipe is adapted from the Better Homes Cookbook. It's a standard sponge cake recipe, but I've added quite a few details to the instructions to make the steps more clear to readers (Better Homes is an excellent cookbook, but occasionally its instructions lack context and detail).

Finally, in order to bake this cake, you'll need to get your hands on a 10" tube pan (also called an angel food cake pan). Make sure you get one with a removable bottom. This one at Amazon will do just fine, but you can find one for under $20 at any discount store. No need to overspend here: I bought a really crappy and inexpensive one more than 10 years ago and it's still going strong.


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Sponge Cake

Ingredients:
6 eggs, separated into yolks and whites
1 Tablespoon finely grated orange peel
1/2 cup orange juice
1 teaspoon vanilla
1 cup sugar
1 1/4 cups flour

1/2 teaspoon cream of tartar
1/2 cup sugar

Directions:
1) Separate the yolks from the whites of the six eggs. Place the yolks into a medium bowl and place the whites in a larger bowl. Set the egg whites aside for now (feel free to put them into your refrigerator to keep them cool).

2) In the medium bowl, beat the yolks on high speed with an electric mixer for five minutes until they thicken slightly and turn a brighter yellow/lemon color. Add the orange peel, orange juice and vanilla and beat for 2 minutes until combined. Continue beating, and slowly add in the 1 cup of sugar. Beat for another five minutes until yolk mixture thickens and (roughly) doubles in volume.

3) Sprinkle 1/4 cup of the flour over the yolk mixture. Gently fold* the flour into the yolk mixture with a rubber scraper until combined. Repeat with remaining flour, about 1/4 cup at a time, and be sure to avoid overworking the batter. Set yolk mixture aside.

4) Wash beaters carefully. In the larger bowl, beat the egg whites and cream of tartar at medium-high speed until soft peaks form. Gradually add in the 1/2 cup sugar, beating at high speed until stiff peaks form.

5) Gently fold one cup of the egg white mixture into the egg yolk mixture and combine well. Then, fold the yolk mixture into the remaining egg white mixture.

6) Pour batter into an ungreased 10" tube pan and bake at 325F for 50-55 minutes. Test for doneness by inserting a fork or a toothpick into the top of the cake. If it comes out clean, it's done.

7) Immediately flip the cake upside-down, leaving it in the pan to cool. When fully cooled, loosen the sides of the cake with a knife and carefully remove from pan.

Serves 8-10.

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Recipe Notes:
1) What is "folding"? It's a baking term that describe a technique of gently combining ingredients. To "fold" one ingredient into another (like in steps 3 and 5 above), use a large rubber scraper. Gently lift the batter from below with the flat side of the scraper, then gently flip the rubber scraper over and lay the batter back down on top. Continue--again, gently--until the ingredients are fully combined. The point of folding ingredients rather then stirring them is to avoid overworking the batter. This keeps the texture of the cake light and fluffy.

Another (stretched) analogy for folding batter is to imagine shovel-spading your garden: take a shovel full of dirt, flip it over and lay the dirt upside-down on top of the ground right next to you. Imagine doing this process with batter, spatula and a bowl, and you've got it.

One last point on folding: Whenever a recipe instructs you to "fold" something, never use an electric mixer. Just don't.

2) If you're confused about the difference between "stiff peaks" and "soft peaks" when beating egg whites, have a look at my post on Waffles for a somewhat juvenile explanation.

3) Finally, a few photos:

Invert the pan as soon as you take it out of the oven. Let the cake cool fully:

After the cake has cooled, loosen the cake from the pan edge by running a knife gently around the cake:

Gently pull the cake out...

And then help yourself!

Laura: Wait. You already ate a third of this cake?
Dan: [*Burp*] No.... it must have been somebody else.



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