For example, you can keep herbs fresh longer by wrapping them in a damp paper towel and storing them in a resealable bag in the fridge. Or when measuring sticky ingredients, like honey or peanut butter, coat the spoon with a little oil first so they slide right out. And if your brown sugar hardens, pop a slice of bread in the container overnight and it will soften up.
But recently, I saw an Instagram post from Cook’s Illustrated, the food magazine known for its rigorous recipe testing, that shared a tip from a reader that promises to fix this spicy problem. It was so simple that I knew I had to try it.
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Why Cinnamon Clumps—and the Surprising Fix
To test this trick, I mixed some cinnamon with vanilla extract in a small container (left) and then added it to my French toast custard mixture (right). No clumps!Courtesy Angel Albring
The clever Cook’s Illustrated reader suggested a simple fix. Just mix the cinnamon with the vanilla extract before whisking it into your wet ingredients.
This little experiment got me wondering if there were other cool cinnamon tricks I needed to know about, so I reached out to Katherine Fiorello, pastry chef for Patrick Properties Hospitality Group (PPHG) in Charleston, SC, to see what she had to say.
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She reveals she's never tried the trick with vanilla extract, but she understands the science behind it. The alcohol in the vanilla acts as a dispersing agent, coating the cinnamon particles and helping them spread more evenly in the liquid.
Her first tip is straightforward: always sift. “I mix my cinnamon with the dry ingredients and sift—always sift,” Fiorello explains. “It gets any clumps out and creates a lighter texture.”
2. Mixing matters
Beyond technique, Fiorello is also particular about the type of cinnamon she uses. “I prefer to bake with Ceylon cinnamon, because it is the real cinnamon and it's better quality and more natural,” she explains.
4. Be generous
If you think you’re adding enough cinnamon, think again. Fiorello says that the number one issue she finds with home bakers is that they don’t add enough cinnamon. "Add a little more than is called for, especially when using more than one spice in a recipe,” she recommends.Whether you’re making French toast, a batch of muffins or a special pan of cinnamon rolls, cinnamon deserves a little extra attention. From a simple vanilla extract trick to Fiorello’s expert tips on sifting and choosing the best cinnamon, there are plenty of ways to improve your spice life.
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• Katherine Fiorello, pastry chef for Patrick Properties Hospitality Group (PPHG) in Charleston, SC
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