3 Ingredient Pie Crust: Easy Step by Step Guide
Last updated on: 2022-05-30 02:05:42
Hey! This site is reader-supported and we earn commissions if you purchase products from retailers after clicking on a link from our site. The pie crust can really make or break an entire pie. Even…
Hey! This site is reader-supported and we earn commissions if you purchase products from retailers after clicking on a link from our site.
The pie crust can really make or break an entire pie. Even when filled with a delicious filling, the overall pie won’t live up to its potential unless the pie crust is equally tasty and flaky. We all know this is true and have been really excited to eat a piece of pie, whether one we made ourselves or one that we purchased from a restaurant, only to be let down by a crust that was underdone, too plain, or just off in taste.
Protect yourself against this tragedy the next time you make a pie with one of the best pie crust recipes. And, if the flaky deliciousness of this crust isn’t enough on its own, you’ll be amazed at just how easy the recipe is to make. You only need three ingredients! Read on to learn how to make this tasty 3 ingredient pie crust that I’m confident will become your new go-to recipe.
There is quite the debate about whether butter or shortening is the best choice when making a pie crust. The right choice really comes down to the taste that you prefer, but there are also some pros and cons of using either butter or shortening when making a pie crust.
If you’re looking for the tastiest flavor for your pie crust, you can’t go wrong with butter. Using butter also helps to create a layered and flaky pie crust. The reason that butter creates a flakier pie crust than shortening is because butter is only about 85% fat, while shortening is 100% fat. The other 15% or so of butter is water. When you bake the crust in the oven, the water becomes steam as it evaporates. This causes the layers of the crust to separate slightly, making them flakier and puffier than when you use shortening.
However, there are some downsides to using butter to consider too. Butter melts at a lower temperature than shortening, which can make it more tricky to work with when making a pie. You want the butter (or shortening) to remain cold to work it in with the flour for the crust, and if it softens too much it can tear too easily. When butter is fresh out of the fridge, it can also be too cold. So finding that sweet spot of just the right firmness can be a challenge.
This leads us right into the benefits of choosing shortening. Because of its higher melting point, shortening is easier to work with when making a pie crust. You don’t have to worry too much about “Goldilocks” and making sure that it is just the right consistency.
Shortening is also shelf-stable and doesn’t require refrigeration, which can make it easier to store than butter. Another positive of choosing shortening is that the pie dough should maintain its shape during and after baking better. For this reason, shortening is often the fat of choice for those making a decorative pie crust.
Shortening, however, is not without flaws either. The biggest flaw of using shortening instead of butter is the flavor. Shortening is not as flavorful as butter and is less likely to yield a truly delicious pie. It can also sometimes make the pie crust taste a bit greasy.
So, is butter or shortening best?
While you can use either butter or shortening to make a pie crust, I think butter is the superior choice in nearly all cases. You can’t beat the buttery and flaky flavor of a pie crust made with butter. I always seem to be disappointed in the taste when I decide to give shortening a try.
For this reason, my 3 ingredient pie crust recipe below uses butter, not shortening. I think you’ll really enjoy this recipe.
Making a 3 ingredient pie crust is relatively simple. You’ll just need three ingredients (well, three real ingredients plus ice water) and a few baking tools.
The ingredients you need are:
- Ice-cold water.
We already went over why butter is the optimal choice when making a pie crust, but you may be wondering why you need to use ice-cold water. Using ice water helps to prevent the butter from softening too quickly. It will help make the butter easier to work with while also yielding a flakier crust.
Tools and Equipment
In addition to the ingredients listed above, there are a few key tools that you’ll need to make my pie crust recipe.
- Mixing Box
- Teaspoon measuring spoon
- Tablespoon measuring spoon
- Measuring cup
- Silicone baking mat or wax paper
- Pastry blender
- Rolling pin
- 9-inch pie pan
Ok, let’s dive right into how to make this pie crust that is certain to be a crowd-pleaser. I’m going to walk you through each step to help you make sure that your recipe turns out perfectly.
Add the salt and flour with a mixing bowl. Whisk them together.
Use a knife to cut the butter into small pieces (aim to get at least 10 slices from the stick of butter). Add the butter slices to the flour and salt mixture, and use a pastry blender to combine the two. If you don’t have a pastry blender, you could also use two forks for this step, though a pastry blender will be much easier to use.
Continue cutting the butter into the flour mixture until it becomes crumbly and spread throughout. However, you don’t want to blend it so much that it is completely smooth.
Measure out about ½ cup of cold water. Add a few ice cubes to the measuring cup to keep the water cool. Use a tablespoon to measure out 1 tablespoon of water (none of the ice) at a time. Add the tablespoon of water to the flour and butter mixture, and blend it some more with the pastry cutter after each addition.
Continue adding 1 tablespoon of water and blending after each addition until the mixture forms a dry dough.
Spread a little flour out on your counter or baking mat. Use your hands to form a ball with the dough and place it on the floured countertop. Wrap the dough ball up with plastic wrap.
Let the dough cool in the refrigerator for a minimum of 2 hours.
Once you’re ready to remove the dough from the fridge, prepare your countertop. Layout a silicone baking mat or wax paper on your countertop. If you’re using wax paper, use a little tape to secure the corners and prevent it from sliding around.
Take the dough out of the fridge and put it on the baking mat or waxed paper.
Use your rolling pan to roll the dough out into a 10-inch circle. Place the dough into your 9-inch pie pan.
Even out the edges of the crust by trimming off any excess dough. Then, use your fingers to crimp the edges. Prick the crust using a fork.
If you need a pre-cooked pie crust for your recipe, place the crust in a preheated oven set to 425 °F. Set a timer for 10 minutes. After 10 minutes, check on the pie. You want the crust to be golden brown before removing it from the oven. If it isn’t golden brown, allow it to cook for a few more minutes (it could take up to 15 minutes total).
Otherwise, add your filling to the crust and bake it according to the recipe directions.
- Don’t expect perfection if this is your first attempt making your own pie crust. It takes some time to master the art of using a pastry cutter and rolling out dough.
- A pastry cutter is worth the small investment. The thick handle and slightly curved design makes it much easier and quicker to use to cut butter into flour than trying to use two forks.
- Make sure that your butter is cold when you are ready to cut it into the flour. If the flour is too warm, it won’t mix properly.
- Cut the butter into thin slices. If your butter is too thick, it won’t mix in well with the flour mixture.
- Don’t add too much water. Pie crust dough is a drier dough; it should not be overly moist or sticky. You’ll know that you’ve added enough water once the mixture forms a dough. Don’t add any more after this point.
- You can easily double the recipe below to make two pie crusts (to make two pies or a pie with a top crust). Mix all the ingredients together, then when you’re ready to roll out the dough, split it in half.
- Always refrigerate the dough for at least two hours. This step is very important, otherwise your crust won’t turn out right.
You can make the dough ahead of time and store it in the fridge for 1 or 2 days. If you plan to do this, after you roll the dough out and put it on the pie pan, keep everything in a large zippered plastic bag to prevent it from drying out.
Pie crust dough can also be frozen. If you plan to freeze your pie crust dough, it is probably best stored in disposable aluminum pie tins. After rolling out the dough and putting it in a pie tin, place the tin in a freezer-safe bag. Pie crust can keep in the freezer for up to 2 months.
This pie crust recipe pairs nicely with a wide array of pie recipes, both sweet and savory. Here are a few of my favorites that you may want to try:
- Apple pie
- Cherry pie
- Blueberry pie
- Georgia peach pie
- Strawberry rhubarb pie
- Pecan pie
- Lemon meringue pie
- Key lime pie
- Coconut cream pie
- Chocolate cream pie
- Pumpkin pie
- Quiche Lorraine
- Chicken pot pie
- Ham and cheese pot pie
Prep Time: 20 minutes (plus 2 hour cooling time in refrigerator)
Cook Time: 10 to 15 minutes
- 1 stick salted butter (½ cup)
- ¼ teaspoon salt
- 1 ½ cups all-purpose flour
- ⅓ to ½ cup ice-cold water
- Whisk the salt and flour together in a mixing bowl.
- Cut the butter into thin slices and cut them into the flour mixture using a pastry blender until the mixture begins to look crumbly and the butter is spread throughout.
- Add ice cubes to ½ cup of water. Add 1 tablespoon of water at a time to the butter and flour mixture, cutting it in with the pastry blender after each addition. Continue adding water until the mixture turns into a dry dough. You likely will not need the entire ½ cup of water, as pie dough should be dry, not overly moist.
- Form the dough into a ball and place it on a floured countertop. Wrap the dough with plastic wrap and refrigerate it for at least 2 hours.
- After 2 hours, preheat the oven to 425 °F. Then, prepare your baking surface by laying out a baking mat or wax paper on the countertop.
- Place the dough on the baking mat or wax paper and roll it into a 10-inch circle with your rolling pin.
- Carefully center the dough in a 9-inch pie pan and trim off excess dough along the edges of the crust. Crimp the edges of the crust with your finger. Use a fork to prick the crust.
- Bake the crust until golden brown, about 10 to 15 minutes, or fill with your favorite filling and bake according to the recipe instructions.
Doesn’t that just sound so tasty and easy? It doesn’t get much better than this. I don’t know about you, but after writing about this 3 ingredient pie crust recipe, I’m ready to whip up another pie….maybe a sweet blueberry pie. Or perhaps a savory chicken pot pie? Either way, I know it will be absolutely scrumptious with this recipe. What type of pie are you planning to try with this simple 3 ingredient crust?
There are more than three types of pie crusts. In fact, there are a number of different types to consider. For example, you can make a single pie crust, a double crust, a lattice-top crust, a crumb-top crust, or a crust with decorative cut-outs. You can also make pie crusts from graham crackers or cookies.
What can I use if I don’t have a pie crust?
If you don’t have a pie crust, you can easily make your own following the recipe above. All you’ll need is butter, flour, salt, and ice water. Alternatively, you can make a pie crust using crumbled cookies, crumbled graham crackers, phyllo dough, cookie dough, or even saltines.
What is the easiest way to make a pie crust?
The 3 ingredient pie crust recipe shared above is the easiest way to make a pie crust. You need just butter, flour, salt, and ice-cold water.
03-05-2021 · Recipe for 4 people 12 thin slices of veal, 15 cm long and 5 cm wide, herbs (eg mint, marjoram, hyssop, sage, parsley) 2-3 egg yolks, nutmeg, 2 cloves ginger, salt, 200 …
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The story dates back from the roulade in the Italian Quattrocento. At that time, a master chef is the talk of the town. This is the Milan Maestro Martino, officiating for the famous, he crosses the country to and fro in search of local specialties. The sum of its culinary knowledge is recorded in the famous Libro de arte coquinaria (ca 1460), a work suspected to have been written with both hands with Bartolomeo Sacchi nicknamed Platine, future author of De honesta voluptate and valetudine.
Martino gives the first known recipe of polpette (Per fare polpette di vitello carne o altra bona carne). He cut a thin slice of veal leg on which he spread a mixture of fennel, pine nuts, parsley, marjoram, bacon, spices and salt that he has previously chopped. He wraps it all up and roasts on a spit.
A century later, it seems one of the greatest successes of the Italian culinary literature, the Opera (1570) of Bartolomeo Scappi. His polpette now consists of a slice of beef, not veal, on which it extends bacon, ham, cloves, egg yolk, cheese, pepper, cinnamon, parsley, mint and thyme.
Everything is rolled, spit-roasted and braised in broth, verjus and currants. He also gives a recipe of polpette with Sturgeon made according to the same principle.
The Liege citizen Lancelot de Casteau, master chef of the prince-bishops in the second half of the 16th century, is not shy of Italianism. In his Ouverture de Cuisine (1604), he gives his version of the polpette (veal and sturgeon), he calls poulpette (first known occurrence of the term in a French text).
Its use slices of veal thigh that reminded Martino, but the egg, cloves and vertjus remind us back of Scappi. Lancelot, original as usual, added ingredients that are not listed in Italian recipes, namely nutmeg, ginger, beef fat (instead of bacon), salted silt and mace.
The recipe can be found in a unique manuscript of the second half of the 18th century written by an anonymous author in the area of Havelange. This simplified version has an original name: the “rat.” Slices of veal rouelle are covered with a device consisting of lard, parsley, shallots, nutmeg, salt and pepper. They are rolled, seared, then stewed in broth, wine and a bouquet garni.
The successors of La Varenne are changing the recipe under both names fricandeau and paupiette. The stuffing of Massialot is particularly sophisticated, as often in classic French cuisine.
A mixture of stomachs of poultry and game, sweetbreads, truffles, mushrooms, herbs, marrow, bread, milk, cheese, cream and eggs, the stuffing is shaped, breaded and fried before being placed on a slice of leg of veal put itself on a slice of bacon.
In the case of fricandeau, the unit is not rolled, unlike the paupiette, which roasts, breadcrumbed, and steam-oven cooked in a bread-based coulis, with truffles and sweetbreads.
In Le Cuisinier Gascon (1740), the farce of the Italian paupiette is enriched with grated parmesan, pine nuts and currants, which brings us logically to the first Italian versions of the recipe. The term paupiette appears in La Suite des dons de Comus, by Marin in 1742.
The paupiette continues its merry way in French culinary literature throughout the 19th century. In Escoffier, we find a plethora of recipes for meatballs, whether meat or fish.
We have anchovy meatballs, smelts, whiting, sole, green cabbage, palaces beef, beef Fontanges, the Milanese, the Piedmont or Savary, and finally veal Algeria, Beautiful Helena, the Brabant, fungi, Fontanges, a la Hussarde, Portuguese, or Madeleine and Marie-Louise.
Ultimately, it is the veal paupiette that outweighs the other versions. In Belgium, the recipe takes the name of the “headless bird” formula that spreads to France.
The dish remains popular throughout the 20th century but lost its originality to be reduced to a slice of veal stuffed with sausage meat served with vegetables. That’s why we offer the detail of an old recipe, both refreshing and exotic, made by a master chef in Liege.
Recipe for 4 people
- 12 thin slices of veal, 15 cm long and 5 cm wide,
- herbs (eg mint, marjoram, hyssop, sage, parsley)
- 2-3 egg yolks,
- nutmeg, 2 cloves ginger, salt,
- 200 grams of beef fat,
- candied lemon,
- verjuice or white wine,
- Mix well and grind ginger, nutmeg and cloves.
- Chop the herbs.
- Mix the egg yolks with beef fat and add the chopped herbs and spices.
- Spreading the product on the veal slice, roll and hold with wooden toothpicks or roast thread.
- Let to soak in white wine, confit lemon sliced, a little nutmeg and butter.
- Sear the paupiettes on all sides
- Simmer 45 min in the white wine mix previously used to marinate.
12-05-2022 · Directions Before you begin to mix any ingredients, prepare the oven and cookie sheets. The baking rack of the oven should be... Line the baking sheets with parchment paper. Separate the egg whites. Take care not to get any yoke in the bowl, as the presence of even a little yoke can prevent... Beat ...
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My family loves meringue cookies. What’s not to love? They are light and so very delicious. Meringue is also easy to make, which means that I can easily satisfy my family’s sweet tooth by whipping up some cookies on demand!
However, the other day as I was gathering the ingredients to make a yummy afternoon treat, I realized that I had forgotten to purchase some new cream of tartar. I had already promised everyone that there would be cookies soon, and running to the grocery store with two toddlers wasn’t really an option. It got me thinking about whether you can make meringue without cream of tartar.
After a little research and some experimentation, I discovered that you most certainly can make meringue without cream of tartar. I’d love to share some of my findings and helpful tips with you. This way, if you’re ever in a predicament like I was, or just want to try a different, yet equally tasty, meringue recipe, you can!
Delicious. That’s what a meringue cookie is.
But, seriously, meringue cookies are such an easy cookie to make. You only need a few ingredients to make meringue cookies: egg whites, granulated sugar, salt, vanilla extract, and cream of tartar.
Then, just beat the egg whites, cream of tartar, and salt until they become foamy. Then, slowly add the sugar, while still beating well between each addition. Continue whipping the eggs until the sugar has dissolved completely, and transfer the mixture to a piping bag.
Pipe the mixture onto baking sheets, and bake it for about an hour in a very low oven (225 °F). After an hour, turn off the oven, crack the door open, and let the cookies cool completely while still inside the oven.
Despite its name and what you may be picturing in your head right now, cream of tartar doesn’t resemble cream. Rather, it is a dry, pantry-stable product that you can find with the spices and seasonings at your local grocery store.
Cream of tartar is the byproduct left behind when grapes are fermented into wine. It has a very powdery consistency and is acidic. Cream of tartar is white and has a slight metallic taste.
So, why is cream of tartar traditionally used when making meringues? Cream of tartar works as a stabilizer for the egg whites. It allows them to whip up more quickly, helps them form stiff peaks, and helps the meringue hold its shape during and after cooking.
The reason cream of tartar is so effective is because of its ability to stop the protein molecules in egg whites from re-curling up.
Egg whites are 10% protein and 90% water. The protein portion of the egg white is all curled up when they are freshly cracked. Beating the egg whites causes the protein to stretch.
It is this process that gives the eggs more volume and causes the beaten egg whites to become white in color.
Without cream of tartar, the protein molecules may re-curl, causing the stiff peaks in the meringue to collapse. But, when you add cream of tartar, it prevents this from happening and stabilizes the meringue mixture.
Just as you may wonder whether you can make banana bread without baking soda, you may also be curious as to whether cream of tartar is really necessary when making meringue.
You can make meringue without cream of tartar. Whether you don’t have any cream of tartar and hand and don’t want to make a separate trip to the grocery store or want to omit the ingredient for any other reason, it is definitely possible to make meringue without using cream of tartar.
If the meringue recipe you want to make calls for cream of tartar, you can skip it. However, there are a few key things to consider before doing so.
First, rather than using standard granulated sugar, you’ll want to use superfine sugar. Superfine sugar can also work as a stabilizer for the egg whites, much like the cream of tartar. Therefore, it can help your meringue to hold its shape quite nicely.
If you choose to use granulated sugar, on the other hand, it won’t fully dissolve within your egg whites mixture. This can lead to negative consequences, such as a meringue with a very grainy texture. Additionally, if the sugar crystals are larger, they can also brown during the cooking process, which can change the color of your meringue.
While you can leave the cream of tartar out of a meringue recipe, you might want to replace it with another ingredient that will deliver the same benefits. As I mentioned above, cream of tartar is acidic. You’ll want to choose another acidic ingredient to take its place in your recipe.
Here are a few possible cream of tartar alternatives to use when making meringue:
- Lemon juice
- Citric acid powder
- White vinegar
Let’s take a look at how to use each of these substitutes.
Lemon juice is very acidic and can serve as a good substitute for cream of tartar. Use about 1 teaspoon of lemon juice when making a meringue recipe. If you are squeezing lemons at home to make lemon juice, strain the juice to remove any seeds, flesh, or pulp before adding it to your recipe.
Citric acid works well as a substitute for cream of tartar. It is easy to add to a recipe, and you don’t have to remember any weird ratios. Just use the same amount of citric acid to match the amount of meringue powder that is called for. Citric acid also doesn’t have the same metallic taste that cream of tartar has, so it won’t negatively impact the flavor of your meringue.
White vinegar also works well to stabilize egg whites. However, it has a pretty strong taste and can throw off your meringue recipe, so it is probably better not to use it in place of cream of tartar.
If you want to make meringue no cream of tartar, you’re in the right place. I’ve shared my fool-proof recipe below that will help you whip up a batch of meringue cookies without cream of tartar.
This recipe was a huge hit with my family, and I bet your loved ones will enjoy it too.
While cream of tartar is traditionally used when making meringue, there are also many meringue without cream of tartar recipes to choose from. Below is one of my favorite meringue cookie recipes without cream of tartar that you may want to try. When I tried this recipe, my family couldn’t even tell the difference, and everyone very happily ate their meringue cookies.
Check out this recipe to learn how to make meringue without tartar today!
Prep Time: 30 minutes
Cook Time: 1 hour (plus 1 additional hour of rest time)
- 4 room-temperature egg whites
- ⅛ teaspoon salt
- 1 teaspoon lemon juice
- 1 cup superfine sugar
- 1 teaspoon vanilla extract
Equipment and Tools
- Metal or glass mixing bowl
- Measuring spoons
- Stand or hand-held mixer
- 2 baking sheets
- Parchment paper
- Piping bag
- Before you begin to mix any ingredients, prepare the oven and cookie sheets. The baking rack of the oven should be placed in the center slot. Preheat the oven to 225 °F.
- Line the baking sheets with parchment paper.
- Separate the egg whites. Take care not to get any yoke in the bowl, as the presence of even a little yoke can prevent the meringue from forming properly.
- Beat the egg white using the whisk attachment on your stand mixer or hand-held mixer on a medium-high setting. Continue beating for approximately 2 or 3 minutes until the mixture begins to look foamy.
- Beat in the lemon juice and salt.
- While beating the mixture using a high speed, gradually incorporate the superfine sugar. It is important to only add a few tablespoons at a time and beat well (for about 25 seconds) before adding any more. As needed, pause the mixer to scrape any of the egg white mixture off of the side of the bowl.
- After adding all of the sugar to the bowl, continue beating the mixture using a high speed setting until the egg whites begin to form stiff peaks. You want to check to confirm that the texture is right before moving on. When you dip a spatula into the bowl and remove it, the egg white mixture should have a pointy tip, break apart rather easily, and have a glossy/shiny appearance. If your mixture doesn’t meet these criteria, continue beating for a few additional minutes.
- Add the vanilla extract to the bowl and use the mixer to continue beating for 20 to 40 seconds to ensure that all of the ingredients are fully incorporated.
- Put the mixture into a piping bag and attach the nozzle/tip of your choice.
- Pipe the cookies onto the parchment paper-lined baking sheet. You can pipe them close to one another as meringue cookies don’t spread like most other types of cookies.
- Place the baking sheets on the center rack of the oven and bake for 1 hour.
- Do not open the door to check on the cookies. Leave it closed so your meringue doesn’t fall.
- Turn off the oven after the cookies have baked. Leave the baking sheets in the oven for an additional hour with the door closed. This will help the meringue cool and set.
- Remove the baking sheets from the oven and take the cookies off the sheets.
Meringue cookies are, as I’ve shared before, pretty simple to make. However, there are a few handy tips that will help ensure that your cookies turn out perfectly every time.
- Avoid using new eggs to make meringue. Eggs that are around three or four days old will work best because the whites will have thinned out some. With thinner egg whites comes a fluffier meringue.
- Use room temperature egg whites when making meringue, but separate the eggs while they’re still cold. When the eggs are colder, it will be easier to separate the egg whites from the yolks. However, room temperature egg whites are best when making meringue, so allow the egg whites to sit out on the counter for about 25 minutes before whipping them.
- Always use a metal or glass mixing bowl when making meringue cookies. Even a clean plastic bowl will likely have some fat residue on the sides. Any presence of fat or grease can prevent the egg whites from whipping up properly.
- Likewise, ensure that all of the tools you’re using to make your meringue cookies are completely clean and dry. You want to avoid the possibility of introducing any grease or moisture into the mixture and ruining your meringue.
- Always add the superfine sugar to the mixture very slowly and mix well before adding any more. Doing so will help the sugar to dissolve properly and will keep your meringue from deflating.
- Whip the eggs until the peaks are stiff and glossy. If you don’t whip them enough, your meringue can end up too runny.
- Don’t make meringue if it is too humid. The additional moisture in the air on a humid day can be absorbed by the sugar and interfere with the egg whites being able to form the necessary stiff peaks.
After you’ve whipped up your batch of meringue cookies and they’ve cooled completely, you’ll want to store them properly to keep them fresh.
Use an airtight container to prevent moisture or humidity from ruining your cookies. Place a layer of meringue cookies on the bottom of the container, then add a layer of parchment paper before adding any more cookies. This will help keep the cookies from sticking together. Continue the pattern of cookies, parchment paper, cookies, parchment paper, etc., until all the cookies are stored or the container becomes full.
When stored properly, your meringue cookies will last for up to 14 days if you live in an area without humidity and about 5 days if your location is very humid.
You can also freeze meringue cookies if you want them to last longer. Place the cookies in a freezer-safe sealed container and leave them in the freezer for 1 to 3 months before enjoying. When you want to eat the cookies, remove them from the freezer and leave them out at room temperature for a few hours to thaw.
No, cream of tartar isn’t necessary when making meringue. While it does help stabilize the egg whites, you can achieve the right texture and consistency without using it or with a substitute such as lemon juice or citric acid.
Can I skip cream of tartar in meringue?
Yes, if a meringue recipe calls for cream of tartar, you can leave it out without any major ill effects.
How do you make meringue thicker without cream of tartar?
If you don’t have cream of tartar, you can use lemon juice or citric acid to thicken the meringue and help the egg whites form stiff peaks.
What can I substitute for cream of tartar in meringue cookies?
Lemon juice and citric acid are both suitable substitutes for cream of tartar when making meringue cookies.
08-03-2022 · How To Make Wingstop Ranch? Start by whisking together Mayonnaise, sour cream and buttermilk until its silky smooth In a small bowl add dill, parsley, garlic powder, salt and pepper. Whisk until they’ve combined. Combine the mayo mixture with the seasoning Add in the lemon juice, mix well, then serve and enjoy!
This creamy, and delicious Wingstop Ranch recipe, is brilliant to have with your favorite vegetables, French fries, hot sticky wings and more. Loaded with herbs, mayonnaise, buttermilk, sour cream, herbs and spices, it really goes down a treat. This easy recipe is ready in minutes, and tastes just like the Wingstop Ranch you’d get at a restaurant. You can use it as a salad dressing, or a dip the choice is all yours! But if you’re wondering what the copycat Wingstop ranch recipe is, then look no further.
If you’re planning on having a party for the holidays, you’ll most probably be serving a lot of chicken wings, and when there are lots of chicken wings, you’ll need a good ranch dressing to dip these succulent pieces of meat. Wingstop is a chain restaurant in America that sells various types of chicken wings with lots of different flavors. One of the elements that stands out is how this dip is loaded with buttermilk and herbs giving it a creamy consistency with a magnificent tang.
What Is Ranch Dressing?
Ranch dressing is a type of salad dressing or sauce that is commonly added to salads, or used as a dip to eat with your favourite vegetables, or hot wings. It’s a combination of buttermilk, mayonnaise, sour cream, and spices like onion powder, garlic powder, and herbs like dill and parsley. The herbs and mayonnaise serve as emulsifiers, and the herbs such as chives and dill add exquisite flavours to the ranch.
Why Is Wingstop Ranch Dressing So Good?
Some restaurants use bottled shelf-stable dressings, however it’s not uncommon for them to use the powdered ranch packet mix. The packets typically contain salted, powdered buttermilk, and some herbs that are meant to be mixed with milk, buttered milk, mayonnaise or sour cream and spices to bring out a wonderful taste.
Most bottled vegetable ranch contain vegetable oil as the main ingredients, coupled with some eggs and other dairies.
What Kind of Ranch Does Wingstop Use?
Since everyone is trying to get their hands on this magnificent recipe of Wingstop Ranch, whether they choose to pour it in a bottle and take it home, or simply buy some from the store, there’s no denying the slight obsession with the specific recipe that these restaurants use to make this addicting dip. The way they make it at the restaurant is with, a gallon of Newman’s Own mayonnaise, half a gallon of 3% buttermilk, and 3 packets (large 3.2 ounce packets) of Hidden Valley Ranch mix.
You start by mixing the mayonnaise and a quart of butter milk, then the ranch packets, then some more buttermilk, let it sit for a few hours so that it all blends together. This would usually be enough to fill 17 pint containers, for the customers to enjoy with their sticky, spicy wings.
Wingstop Ranch mainly consists of two elements. First, is a creamy mixture of mayonnaise, sour cream, and buttermilk which gives the dressing a rich and smooth texture. The second part consists of a combination of dill, parsley, onion and garlic powder, which creates a perfect balance of spices. Let’s take a look at the ingredients below:
- Mayonnaise: This is a key ingredient in keeping your ranch both thick and creamy, you can choose between the classic kind, or vegan mayonnaise for a dairy-free recipe.
- Sour Cream: You can use regular sour cream, or a low calorie/vegan option substitute.
- Buttermilk: This is simply fermented milk – doesn’t sound particularly appealing – it happens to be an important element in both the ranch’s creaminess and tanginess. You can buy it from the store or make it yourself by adding acid to regular milk, and giving it some time to curdle. Add half a teaspoon of either lemon juice or white vinegar to half a cup of milk. Then stir and let it sit for about 5 minutes.
- Dried Dill: Dill is the star if the show in this recipe. It’s freshness is one of the magical elements you’ll taste in ranch dressing.
- Dried Parsley: This recipe doesn’t require much parsley, but its still an essential herb that’ll compliment the dill perfectly.
- Garlic Powder: It’s better to use garlic powder in place of minced garlic in this recipe, the ranch doesn’t contain pungent garlic flavours, but rather its used to complement the other flavours. Plus, with powder your ranch will stay nice and smooth without any chunks.
- Salt and Black Pepper: Mayonnaise already has a pretty high salt content, but you might want to add a pinch of salt and pepper to your taste.
- Lemon Juice: While the bottled juice could work, this recipe is a chefs kiss when you add fresh lemon juice.
How To Make Wingstop Ranch?
- Start by whisking together Mayonnaise, sour cream and buttermilk until its silky smooth
- In a small bowl add dill, parsley, garlic powder, salt and pepper. Whisk until they’ve combined.
- Combine the mayo mixture with the seasoning
- Add in the lemon juice, mix well, then serve and enjoy!
If you notice that your ranch is too thin, then add more mayonnaise or sour cream until it reaches your desired consistency.
How Many Calories Are There in Wingstop Ranch?
For this homemade Wingstop Ranch recipe, there are about 24 calories per tablespoon, this amount is based on this recipe, but it will vary depending on the dairy alterative or any low-fat substitutes.
Ways To Use Wingstop Ranch
Use it as a dip for your wings, crunchy vegetables, pizza or anything else you like. It makes an easy salad dressing that will have you drawn towards the leafy greens in the bowl, like a moth to a flame. This ranch is really great at enhancing the flavors of plain foods, spicy foods, sauce drenched foods and more. You can even use it as a substitute for almost anything, drizzle it inside your favorite wraps or quesadillas for a tasty treat.
Are Ranch and Mayonnaise the Same?
To be honest both the ranch dressing and mayonnaise are quite similar to each other because they have an equal mixture of herbs and spices. The only clear difference between the two of them, is evident in their texture. When you think dressing, you automatically picture a creamy yet thin and runny sauce which can easily be mixed into things like salad.
However ranch mayonnaise is somewhat thicker in its consistency, you can even think of it as plain mayonnaise with a dash of herbs mixed into it. Ranch mayonnaise is more spreadable in consistency, and not pourable. It’s best used in sandwiches than in salads, although putting ranch dressing into a sandwich would do you no harm, other than create a little mess with each bite.
How Long Does Homemade Ranch Dressing Last?
Since this recipe is a combination of sour cream, mayonnaise, and buttermilk, it needs to be stored in the fridge and can last you for a week. Once you’ve eaten your fair share of homemade ranch dressing, you could be left with a generous amount of ranch dressing, so storing the remainder into the fridge, so that you can continue to enjoy your favorite snacks, or meals with this dip is a perfect way to appreciate this recipe.
How To Thicken Wingstop Ranch?
If your ranch dressing is too runny, place it in the refrigerator for a little while. You can also thicken it by adding more vegan mayonnaise or vegan sour cream. I would suggest adding one spoon at a time till you get the right consistency. Other alternatives like corn starch or xanthan gum can also be used to thicken the ranch dressing.
However, if the ranch dressing is too thick, just stir in a little milk, heavy cream or buttermilk before serving to get that pretty thin dressing back.
What Else Can You Add to Wingstop Ranch?
Add a sprinkle of cayenne pepper to the dry seasonings to make a spicy ranch dressing.
If you enjoy the flavor of dill, garlic or any other herb in a ranch dressing don’t be shy and add some more to the mix, this Wingstop ranch should make you feel at home with all the flavors springing to action.
Blend the dressing with ripe avocado for a dose of healthy fats, fiber and natural green colour.
Add a sprinkle of chilli or taco seasonings to the ranch for a zesty ranch with a southwestern flavour.
What To Serve With Wingstop Ranch?
Now that you have a large bowl of Wingstop Ranch chilling on the shelf of your fridge, you’d be looking for different recipes to make and have with your ranch, and I’m here to guide you. Here are some tasty ideas:
- Crispy Oven Buffalo Wings
- Microwave Baked Potato
- Mexican Ground Beef Sheet Pan
- Buttered Cabbage
Crispy Oven Buffalo Wings
These wings are seriously crispy buffalo wings that are perfect for dunking into some freshly made ranch. Smothering the chicken wings into some buffalo sauce, to get that delightful sticky tangy sauce that’ll compliment the creamy, herby sauce wonderfully. The essential ingredient for this is tossing the chicken wings into some backing powder, which would draw moisture to the surface of the skin and helps achieve that delightful crispiness we all need. Trust me the wings don’t even taste a bit of the baking powder.
Microwave Baked Potato
These little treasures are great time savers, especially for those who don’t have hours to spare. Wash and dry the potatoes, poking holes into them so that steam can escape. Set the time according to the size for a starch that is ready to serve with your refrigerated ranch dressing. Dip the freshly baked potato into the sauce and let the delicate flavors allow you to levitate to heaven and back.
Mexican Ground Beef Sheet Pan
A convenient dish to have with your ranch dressing, especially if you’ve made a runnier ranch dressing is this Mexican ground beef sheet pan. Bits of ground beef mixed with onions and pepper combined with a light and creamy ranch dressing is a perfect way to end the day.
Cooking by frying it in butter is one of the best ways to enjoy this versatile dish. Serve it with roast meat, steak, hot and sticky wings, or a simple dip like Wingstop Ranch dressing.
The perfect ranch, with delicate consistency may never be achieved – or so you thought, until you attempted to make this recipe all on your own! You don’t have to always empty your pockets at your favorite restaurant for a bit of ranch dressing you had been craving all week, when you can simply make it all from scratch, and enjoy it for the rest of the week!
You can buy the ranch from Wingstop as some customers enter the restaurant just to pick up the sauce, though they are charged for it.
While the ranch and Wingstop is impeccable, it tastes good with all the wings they have to offer, especially mind-blowing when eaten with their spiciest wings, like Atomic and Mango Habanero.
More often than not Wingstop use the powdered ranch packet mix, typically the Hidden Valley brand.
05-04-2022 · A pound of granulated sugar is about 2 cups. You might notice that a pound of granulated sugar has fewer cups than either brown sugar or powdered sugar. That’s because it has the smallest grain of all sugar types. Since the grains fit so closely together in the cup measure, just a cup of granulated sugar can be surprisingly heavy.
If you’re making homemade icing (or really, anything sweet), it’s likely your recipe calls for sugar measured in cups. But whether you’re buying brown sugar, confectioners sugar, or even plain white granulated sugar, you’ll likely find that most sugar types are sold by the pound.
To make sure you purchase the right amount, you’ll need to know how many cups of sugar are in a pound. Thankfully, this conversion isn’t too hard to make.
Before we look at how many cups are in a pound of sugar, it’s important to be mindful of the fact that when you convert pounds to cups, you’re moving between units of weight and volume. That means that any conversions mentioned here will only apply to the type of sugar being discussed.
For instance, picture one cup of powdered sugar next to one cup of packed brown sugar. Each cup holds the same volume of sugar, but the cup of brown sugar will weigh more. That’s because packed brown sugar is much denser than powdered sugar.
Knowing how volume measurements convert to weight can be a great asset. Many chefs prefer to weigh ingredients on a food scale. If you know the weight of a cup of sugar, you can simply measure out the total sugar needed on the scale.
Before we start converting pounds of sugar into measurements by the cup, it’s important to understand that there are three main types of sugar. Even though all three types are relatively similar, grain size and other variables mean that one cup of some sugar varieties will weigh more than one cup of others. Let’s take a look at powdered sugar (also called confectioners sugar), brown sugar, and granulated white sugar.
Of course, these are just the most common types of sugars. If you want to learn a little more about different sugars (and the best way to use them), check out this interesting and informative video!
So how many cups is a pound of sugar, anyway? Here’s the conversion for each sugar type. It is of course possible to find other forms of sugar, but we’ve stuck to three of the most common ones.
How Many Cups of Powdered Sugar Are in a Pound?
If you make your own icing when baking, chances are good that you’ve had powdered sugar (or confectioners sugar) as an ingredient before. Powdered sugar comes from regular granulated white sugar. The sugar is pulverized until it becomes an incredibly fine powder.
If you’ve ever worked with powdered sugar, you know that it has a lightweight, almost fluffy quality to it. Therefore, it shouldn’t come as a surprise to hear that it takes more cups of powdered sugar than granulated sugar to make a pound. A pound of powdered sugar is about 4 cups.
Of course, to make sure your baking project turns out as planned, make sure you’re measuring powdered sugar correctly. Use a spoon to scoop sugar into a measuring cup. Don’t just reach a cup measure into the bag and scoop out a full cup; this can pack the powdered sugar too closely and make your cooking or baking turn out poorly.
Once you have spooned enough sugar into the cup measure, you’ll want to make sure it’s level. This part is easy. Take a straight edge (like the back of a knife) and scrape it along the top of the measuring cup. This will make sure the powdered sugar measurement is as accurate as possible.
How Many Cups of Brown Sugar in a Pound?
You’d probably have no trouble identifying a pound of brown sugar. But do you know where it comes from? There are two broad categories of brown sugar: natural and commercial. Natural brown sugar is sugar that has been partially refined or completely unrefined. It has some residual molasses content that gives it a brownish color.
Many types of brown sugar you see on grocery store shelves is commercial brown sugar. This form is made with completely refined white sugar. Molasses (a byproduct of the refining process) is then added back in. This form of brown sugar has a 5% molasses content. When it comes to measurement, you can measure both kinds of brown sugar the same way.
So how many cups in a pound of brown sugar? Most recipes call for packed brown sugar. This means that the sugar is pushed down (or “packed”) into the measuring cup. As you might expect, a pound of packed brown sugar has a smaller volume than a pound of loose brown sugar.
A pound of packed brown sugar is about 2 1/4 cups. It’s possible you may have a recipe that calls for loose brown sugar. A pound of loose brown sugar is about 3 1/2 cups.
Getting the right measurement of brown sugar is important, too. Most lists of ingredients specifically call for packed brown sugar. Just like with powdered sugar, take a spoon and scoop the brown sugar into a cup measure. Press against it with the back of the spoon to make sure it’s fully packed in. Next, take a straight edge and scrape it across the top of the measuring cup just like you do when measuring powdered sugar.
If you’re new to baking or are just very careful, you might wonder if there’s a way to tell if your brown sugar is packed enough. Fortunately, there is: when you shake out the sugar from the measuring spoon, it should hold its shape before being stirred in with the other ingredients.
How Many Cups of Granulated Sugar in a Pound?
Of course, many recipes for cakes and other sweets call for the classic, white granulated sugar. A pound of granulated sugar is about 2 cups. You might notice that a pound of granulated sugar has fewer cups than either brown sugar or powdered sugar. That’s because it has the smallest grain of all sugar types. Since the grains fit so closely together in the cup measure, just a cup of granulated sugar can be surprisingly heavy.
Measure granulated sugar just like you’d measure powdered sugar. Spoon the sugar into a measuring cup and then level it off with a straight edge. With regular white sugar, you can pour it into the measuring cup, too. It’s dense enough that it shouldn’t fly up into the air. You probably don’t want to pour powdered sugar — it’s so light that you might find yourself breathing in a cloud of sugar dust!
Knowing how to convert weight measurements to volume measurements (and vice versa) is an incredibly valuable skill to have. Whether you’re a master chef or just starting out, knowing how to measure and weigh your ingredients is crucial if you want your recipes to turn out perfectly.
Still have some questions on how many cups in a pound of sugar? Here are some quick answers to some common questions on sugar weight and volume:
Not exactly. Granulated sugar is dense, so 3 cups would have a weight greater than 1 pound. Three cups of loose brown sugar would be close to a pound; a pound of loose brown sugar is approximately 3 1/2 cups. And lastly, 3 cups of powdered sugar would be less than 1 pound, as a pound of powdered sugar usually contains about 4 cups.
Above, we converted 1 lb sugar to cups for each of the three main types of sugar used for baking. Here are the cup measurements in four pounds of each:
Powdered sugar: About 16 cups
Packed brown sugar: About 9 cups
Loose brown sugar: About 14 cups
Granulated sugar: About 8 cups
Here are the cup measurements for 2 pounds of each of the sugar types mentioned above:
Powdered sugar: About 8 cups
Packed brown sugar: About 4.5 cups
Loose brown sugar: About 7 cups
Granulated sugar: About 4 cups
Though it’s useful to know how many cups are in a lb of sugar, it’s also good to know the weights for a cup of each. If you measure 6 cups of each sugar type, you would get the following weights:
Powdered sugar: 1.5 pounds
Packed brown sugar: 2.7 pounds
Loose brown sugar: 1.7 pounds
Granulated sugar: 3 pounds
06-09-2021 · You will find royal icing is used to decorate things like gingerbread houses, or as the outer layer of wedding cakes. This is because it dries hard, fast, and evenly as it sets, so it is great to use as a base for further decorations. It also provides a slightly sweet taste but doesn’t take away from the cake or biscuit itself.
Despite commonly known phrases, the real ‘cherry on top of the perfect cake is the part we all remember – the icing. The perfect sponge cupcakes come out – fluffy, airy and full of flavour, or you could empty the baking tin to reveal the perfectly dense, sticky chocolate cake, but what happens next is going to be the determining factor on just how fantastic your dessert is. Not only is the icing the first thing people notice, but as the top, or the outer layer, it is also often the first thing people taste. Too heavy means too sickly, too light and it won’t stand out, too thick and it takes away from the cake, too thin and it can leave your cakes tasting drier than people may like. Then you have the ingredients necessary to get the perfect taste – we have all heard various myths. Do you use whipped cream? Meringue powder? Softened butter? Hard butter? Vanilla extract? Cream cheese? Almond extract? On top of the taste and texture test, pressure can come from the consistency and make-up of your whipped icing. Too runny and it won’t hold, too firm and it could rip up your cake, and that doesn’t even go to mention the temperature of the room and the cake and how this will impact the finale. One of the main questions bakers often ask is whether there is a difference between buttercream frosting and whipped icing, and if so, which is better to use and why?
What is whipped icing?
To really compare buttercream frosting with whipped icing, first we need to properly understand what they both are. Traditionally, the icing was made with powdered sugar, also known as icing sugar, and water, or sometimes lemon juice or egg whites (as this helps it to bind more). This mixture is still used often and is known as ‘royal icing’. From here, you can then add any food colouring or flavouring, although royal icing doesn’t tend to be flavoured unless with lemon juice, as it is more of a visual aid for cakes. You will find royal icing is used to decorate things like gingerbread houses, or as the outer layer of wedding cakes. This is because it dries hard, fast, and evenly as it sets, so it is great to use as a base for further decorations. It also provides a slightly sweet taste but doesn’t take away from the cake or biscuit itself. However, this mix is also very runny before it sets and so it is not an icing that you can pipe or shape.
As a result of this, people developed whipped icing. The ingredients are the same (traditionally powdered sugar and egg whites or water), however, as the name suggests, the mixture is whipped as opposed to stir, and this brings more air through the mixture causing it to become lighter and thus possible to pipe and shape, but still ultimately dries hard and flatter. For whipped icing, it is recommended to whip by hand with a hand whisk, as an electric whisk can add too much pressure and remove the air bubbles necessary for the desired consistency. It is less successful to make it with water as the weight of this doesn’t quite allow for the correct air bubbles to form. Alternatively, some people add meringue powder, as this helps to combine the mixture and creates a slightly stiffer, more desired consistency, perfect for shaping. Similarly, you can add any colouring at this point ideal for creating visuals.
Typically, people use whipped icing to decorate on top of royal icing layers, such as buttons or faces on gingerbread men, but it is mainly used to create individual decorations, like decorative flowers or letters, to then add to their cakes after. This is because the mix can be piped, but still dries hard so it is easy to transfer and will remain stable.
What is Whipped Cream Frosting?
Often, people may confuse whipped icing with whipped cream frosting. The whipped cream frosting is in fact very dissimilar to whipped icing, so make sure to double-check which type your recipes call for. Whipped cream frosting is made from heavy whipping cream and powdered sugar, and may have other flavours added depending on the product you are making. You begin by beating the heavy whipping cream until it is stiff and fluffy, and then you mix in your powdered sugar. The air from beating the heavy cream will create an extremely light texture, similar to usual cake frosting. However, the mixture is in fact as light as it looks and has a very delicate consistency, so it cannot take much pressure. You may be able to pipe it through a wide nozzle, but any smaller decorating nozzles will flatten the bubbles and your mixture will become runny.
In addition, you won’t be able to use this mixture in the middle of a layer cake, as the weight of the sponge will flatten the cream. It is recommended to keep the whipped cream frosting at room temperature or chilled conditions, as the cream can begin to melt. Working with chilled whipping cream can help to strengthen the whipped cream frosting, but ultimately this is an icing best used for the top of cakes and desserts.
So, with royal icing having a very runny and thin consistency, whipped icing drying solid and therefore not ideal for cake layering or coating, and whipped cream frosting being too light to take the pressure of intricate piping and cake layers, a creamy but firm alternative really is a necessity.
What is Buttercream Frosting?
Buttercream icing (as it is known in the UK) is often referred to as just ‘frosting’ when a recipe requires American buttercream and is very similar in appearance to whipped cream frosting. However, buttercream and whipped cream have very different flavours and consistencies. Buttercream serves a very different purpose to whipped icing due to the difference in texture, consistency, flavour and versatility. The whipped icing vs buttercream icing debate really depends on the use of the icing. Unlike whipped icings, buttercream is not a sugar-based product. Although it is also made with powdered sugar, the base ingredient is a type of fat – usually unsalted butter, but margarine or shortening can also be used. This is then mixed in a large bowl with powdered sugar, usually some vanilla essence, and then any colourings or flavours you also desire. Small spoons of milk can be added to loosen the mix if it becomes too firm.
The sturdiness from the butter combined with the dry powdered sugar means that the whipped buttercream can reach the perfect consistency for coating an entire cake, but can also be made even firmer and used to pipe the top of cupcakes or to create piping borders or lettering as decoration. Similar to whipped cream frosting, it is important to work with buttercream in a room temperature or a chilled environment to prevent the butter from melting. If the icing is room temperature, I would recommend popping your cake in the freezer for a few minutes between each coating of icing (if you are coating the entire cake), as this helps to prevent the crumbs from coming loose and mixing in with the buttercream frosting and gives a smoother appearance.
Further to these benefits, the creamy texture and buttery flavour means that it is the perfect base to create flavour buttercream. Whether that be vanilla frosting with some vanilla essence, chocolate buttercream frosting with some cocoa powder, lemon frosting with lemon zest (be sure to use little to no lemon juice as this will curdle with dairy), or even cream cheese frosting is made with a buttercream base by simply adding the correct quantities of cream cheese and removing some of the butter.
Whipped Icing vs Buttercream Frosting
So, the real debate really comes down to whether whipped icing is better than whipped buttercream icing. In terms of flavour, buttercream carries a stronger, creamier and more desirable taste. However, if you are someone who isn’t so into the sickly sweetness of a delicious icing, then whipped icing is a lighter, more manageable alternative. If you are looking at texture, then the airiness of whipped icing is a lot less filling, and buttercream can be quite heavy and rich, however, these differences also allow buttercream to be a lot more versatile. The strength of buttercream means that it is ideal for not only layering your cakes but also coating your cakes and even then decorating the cakes. However, the dairy in this icing means that it needs to be worked with at specific temperatures and it will also never properly harden, so may need more protection.
Meanwhile, the delicate texture of whipped icing means that whilst it can be used to ice a cake, the most successful use of whipped icing is to pipe it into cake decorations and use it this way once hardened. The harder texture of whipped icing can make it more desirable as an icing for smaller cakes, like cupcakes, as it provides a lighter layer and doesn’t take away from the flavour of the sponge.
When it comes to making the icing, whipped icing can be a lot easier to get right and calls for less ingredients, making it slightly more accessible and a choice to go for if baking with kids or beginners, similar to royal icing.
The Icing on the Cake
It comes without saying that buttercream frosting takes the lead. you can ice an entire cake with nothing but buttercream frosting, whereas this would not be possible with whipped icing. Whilst whipped icing may be a better alternative for goodies like cupcakes and cookies, and when decorating specific treats like gingerbread men and houses, piped buttercream can still suffice for the same role. On top of this, if you are seeking delicious, flavorful icing, then buttercream frosting works as a more effective base to mix in any other flavours. Therefore, to ice a cake the right way, I would recommend using buttercream for your layers and coating, and for any intricate details, you could make separate decorations with whipped icing and combine the two for the perfect finale!
12-05-2022 · Put the baking sheet with the cantaloupe pieces in the freezer until each piece is frozen solid. Remove the trays and the cantaloupe from the freezer, and put the cantaloupe pieces into freezer-safe containers or bags. If possible, remove all the air from the bags or containers using a vacuum sealer.
Cantaloupe is a juicy and delicious fruit to enjoy on a warm summer day, or really at any time. Whether you like eating cantaloupe on its own, adding it to a tasty fruit salad, or using it to make scrumptious smoothies, you need to know how to cut it correctly. There are actually quite a few different techniques for how to cut a cantaloupe. Keep reading, and I’ll lay them all out so you can decide which technique you prefer based on your comfort level and how you plan to use the cut cantaloupe.
Before cutting a cantaloupe, you must first ensure that the one you have is ripe and ready to be cut. Part of this comes down to selecting the best cantaloupe at the grocery store and then waiting for it to be perfectly ripe.
When looking for a cantaloupe at the store, stay away from any that have discolored spots on their rind. You also want to avoid grabbing a cantaloupe with a soft spot. Soft or dark spots are an indication that the cantaloupe, or at least a portion of it, aren’t going to taste right.
Once you have picked out a good cantaloupe, the next step is to make sure that it is ripe before you start cutting it. When you press gently on a ripe cantaloupe, you should feel it give just a bit.
If the cantaloupe you bring home from the store isn’t completely ripe yet, don’t rush to cut it right away. Leave it out on your counter to give it a few more days to fully ripen. Trust me, you’ll be glad you waited, as a ripe cantaloupe is not only tastier, but is also easier to cut.
Once your cantaloupe is ripe and ready to cut, wash it in the sink using cool water or a fruit and vegetable wash. This step is important to make sure all the pesticides are rinsed off of the cantaloupe rind so they don’t transfer to your cutting board.
Next, make sure you have all the tools necessary to cut the cantaloupe. You’ll need:
- A large cutting board (you may want one with wells to prevent any cantaloupe juice from getting on your counters)
- A sharp knife (here are some of my favorite knife sets that cost less than 0)
- Platters for serving and/or containers for storing your cut cantaloupe
Now, we’re ready to start peeling the cantaloupe. Put the cantaloupe on the cutting board and use the knife to cut off the stem ends. These are the narrower ends of the cantaloupe. There should be a visible circle showing where the cantaloupe was once attached to the vine.
Cutting off these edges creates a flat base that will keep the cantaloupe from sliding around as you peel it. Stand the cantaloupe upright on one of the flat surfaces. Use your knife to peel off the rind. To do this, you’ll want to cut downward at a slight angle to curve around the edge of the melon. This will help ensure that you don’t waste too much of the flesh.
As you’re cutting off the rind, it is likely that you’ll miss little strips of green skin here and there. You can go back and clean up these edges after the majority of the skin is off.
Next, cut the cantaloupe in half, length-wise. To do this, start with it standing up on one of the flat sides, then slice the knife straight through the center.
This will leave you with two halves, each with a center full of seeds. Cantaloupe seeds aren’t very difficult to remove. You’ll just need to lightly scrape them off using the edges of a spoon. Then, scoop the seeds out, and discard them.
So, how do you cut a cantaloupe? There are a few approaches for cutting cantaloupe to choose from. Choose the one that best matches your desired use and/or presentation method for the cut cantaloupe. We’ll start with ways to cut cantaloupe that has been peeled.
If you’re looking for the easiest way to cut a cantaloupe, slices are a popular option. So, how to slice cantaloupe? Start with the flat side of the peeled cantaloupe half down on the cutting board. Use your knife to slice the fruit using even and straight cuts. You can customize the thickness of each piece based on how you plan to use or serve the fruit, but most choose a thickness between 0.25 and 0.5 inches thick.
Cutting cubes is arguably the best way to cut up a cantaloupe. To do this, follow the directions above to slice the cantaloupe. However, you’ll want to make your slices a bit thicker (about 0.75- to 1-inch thick). After slicing the cantaloupe, turn your cutting board and slice it again going the other direction. This will create cubes. If the cubes are a bit too big for you, you can make one more cut through each piece to cut them in half.
Cutting cantaloupe wedges is often seen as the best way to cut up a cantaloupe. With the flat side of the cantaloupe down on the cutting board, cut it in half lengthwise. Then, cut each piece in half again, and then one more time. You could even make one more cut through each wedge if very thin slices are desired. This will yield about 16 wedges total
There are also a few ways to cut a cantaloupe which don’t involve removing the rind. So, for the following ideas, you can skip the step above that calls for peeling the cantaloupe. However, you do want to make sure that you still wash the cantaloupe skin to remove any pesticides that may be present.
For all the techniques below, you’ll want to cut the cantaloupe in half. Begin by cutting off the stem ends to make a flat surface. Then, slice your knife down the center of the cantaloupe and remove the seeds.
Want to know how to cut a cantaloupe fancy? Well, cantaloupe spheres, or balls, look pretty impressive, without being too much work. For this technique, you’ll need a melon baller. Rotating the melon baller through the flesh of each cantaloupe half yields perfectly round spheres that you can add to a fruit salad, appetizer tray, or use in a variety of other ways.
If you want to know how to cut cantaloupe fast, try wedging the unpeeled fruit. This may be the easiest way to cut cantaloupe, since all you need to do is cut through each half of the cantaloupe. To make wedges with the rind still on, follow the steps above to cut each half in half. Then, slice each of these pieces in half, and make one more cut through each quarter to half it again. This process will yield 16 cantaloupe wedges.
Now that you know how to cut cantaloupe, it is time to enjoy the fruits (pun intended) of your labor. Cantaloupe is not only tasty, but it is also good for you. There are so many delicious ways to use cut cantaloupe. First, you can always just eat the freshly cut cantaloupe. Cantaloupe is very yummy and stands perfectly well all on its own.
There are, of course, other ways to enjoy cantaloupe. Here are a few options you may want to try:
- Add cantaloupe cubes or spheres to other fruits to make a smoothie (ice optional)
- Mix cantaloupe with other cut fruit for a tasty fruit salad
- Wrap cantaloupe wedges or slices with prosciutto to serve as an appetizer
- Cut cantaloupe into thin slices to serve over pork chops
- Mix cantaloupe with club soda and apple cider vinegar and a shot of bourbon for a refreshing summer cocktail (omit the bourbon for a virgin beverage)
- Add cantaloupe and granola to yogurt
An uncut cantaloupe can be left on the countertop for up to three days. Just pick a spot on your counter that is dry and not in the line of direct sunlight. You can also store an uncut cantaloupe in the fridge for up to five days.
Once cut, cantaloupe should always be stored in the refrigerator. Place smaller chunks or spheres of cantaloupe into an airtight container in the fridge for up to four days. If you have any larger chunks of cantaloupe, they can be wrapped with a layer of plastic wrap followed by a layer of foil and stored in the fridge for up to 4 days. If you have some pieces with the rind still on and others without the rind, do not wrap them up together. This will help prevent cross-contamination.
If you don’t think you’ll eat the entire cantaloupe while it is still good, you can freeze some of your cut cantaloupe. Freezing some extra cantaloupe can also help you enjoy this scrumptious fruit whenever you want.
After cutting the cantaloupe into chunks, cubes, or spheres, as described above, line a baking sheet with parchment paper and lay the cantaloupe pieces out on the tray. Put the baking sheet with the cantaloupe pieces in the freezer until each piece is frozen solid.
Remove the trays and the cantaloupe from the freezer, and put the cantaloupe pieces into freezer-safe containers or bags. If possible, remove all the air from the bags or containers using a vacuum sealer.
Alternatively, you can also freeze puréed cantaloupe. After puréeing the cantaloupe chunks, put the soft purée in ice cube trays. Freeze the ice cube trays, and then once frozen, remove the chunks of cantaloupe and put them in freezer-safe bags.
Frozen cantaloupe can remain in the freezer for up to 12 months.
Yum! Now that you know how to slice a cantaloupe, are you ready to cut and enjoy that cantaloupe sitting on your counter or go grab one from the grocery store? I hope you have found my tips and various cutting techniques helpful! Which of the different techniques that I shared do you think is the best way to cut a cantaloupe?
When you’re wondering how to properly cut a cantaloupe, the exact step-by-step directions can vary depending on whether you want cantaloupe slices, wedges, cubes, or spheres. Additionally, there are different ways to cut a cantaloupe by either cutting off the rind first or leaving it on.
How do you cut a cantaloupe to make it juicy?
If you want your cantaloupe to taste juicy when you cut it, you must ensure that it is nice and ripe before slicing into it. Once ripe, you could cut slices, wedges, cubes, or spheres to enjoy the juicy fruit.
How do you cut and skin a cantaloupe?
To remove the rind from a cantaloupe, start by slicing off the two stem ends. Then, stand the cantaloupe up on one of these ends, and carefully cut off the rind, cutting at a bit of an angle to go around the sides of the cantaloupe. Once the cantaloupe is peeled, cut it in half and remove the seeds. Then, you can choose to cut each half into cubes, slices, or larger wedges.
How do you know when a cantaloupe is ready to cut and eat?
A ripe cantaloupe should have a little give when you press on the edge of the rind with your finger.