Baking and Cooking tips -radio islam
MERINGUE SHRINKS OR MAKES LIQUID. Very often meringue slips off a filling or will shrink when it is spooned onto a cold filling instead of a hot filling. Meringue must cover the edges of pastry or dish completely to ensure that not a lot of liquid collects under the meringue.
EGG SUBSTITUTE. Substitute 3 eggs in a cake for 15ml golden syrup and 250ml warm milk, for 2 eggs, 20ml vinegar in 250ml warm milk or 50ml full cream milk and 15ml vinegar = 1 egg.
CREAM – OVERWHIPPED. If not too far over – beaten, add in 15-30ml evaporated milk.
CHOCALATE – HARD AND LUMPY WHEN MELTED. Moisture got into the chocolate whilst melting.
Remedy: stir in 20ml of vegetable shortening for every 80g chocolate. DO NOT use butter.
BUTTERMILK. Was once a by-product during the churning of milk to make butter. Buttermilk is now made by adding lactic acid bacteria, to fresh skim milk, giving it a characteristic flavour. Buttermilk may be exchanged for Maas, Yoghurt or sour cream.
SOUR CREAM. Made by a "culture" to pasteurized homogenized sweet cream. Product is thick, smooth creamy white and delicately acid in flavour. To sour fresh cream add 15ml lemon juice or vinegar to 250ml cream, stir well and allow to stand for 30 minutes of longer at room temperature.
Made from 1 part bicarbonate of soda to 2 parts cream of tartar. When used under the right conditions, carbon dioxide gas is produced; this with the aid of heat causes the cake to rise and ensures a light texture.
- Make sure the baking powder is mixed in thoroughly.
- Replace the lid tightly.
- Too much baking powder causes a cake to collapse in the centre.
- Too little baking powder causes a close heavy texture.
TEXTURE. If a lighter texture in baking is desired, substitute 1 part corn flour to 2 parts flour.
SMALL TARTS FILLING BOILING OVER. If jam boils over, brush with beaten egg white before filling with jam.
TO MAKE CASTOR SUGAR. Place granulated sugar into a coffee grinder or food processor and grind until smooth.
NUTS. To keep nuts fresh store in the freezer and use as desired.
COCONUT. To keep fresh, store in the freezer and use as required. To toast coconut, use a frying pan and stir continuously until nicely browned. Microwave 125ml coconut in a small glass bowl on 100% power for 2-5 minutes until coloured, stir frequently.
TO MAKE CHOCALATE CURLS. Scrape with a sharp knife for thin shavings or use a vegetable peeler.
WHOLEWHEAT FLOURS. Keep whole-wheat flour, mielie meal and muesli in the fridge for a longer shelf life.
LONGER STORING OF CAKES. Keep a slice of apple in the tin with the cake – this will aid in keeping cake fresh and moist.
Toasting Nuts How to Toast Nuts
It most often seems that when you come across a recipe that requires that the nuts be "toasted", then chopped, there are very seldom instructions on How to Toast the Nuts. So I thought it would be a good idea to include the instructions on How to Toast Nuts
Preheat oven to 350 degrees F (180 degrees C).
Toast nuts BEFORE chopping them into smaller pieces.
Place nuts in a single layer in an ungreased shallow pan or a baking cookie sheet or pan.
Bake 5 to 10 minutes or until they are golden brown. Some nuts, such as walnuts may look more GOLDEN than BROWN when toasted. They will continue to brown slightly after they're removed from the oven. Stir once or twice or shake the pan during toasting to aid in even browning.
Place toasted nuts on paper towels to cool.
After toasting and nuts have cooled, STORE any leftover toasted nuts in the refrigerator in an airtight container for up to 1 to 2 weeks.
How to Toast Coconut
Heat the oven to 350°F (180 C). Spread coconut evenly on a cookie sheet. Bake for 7 to 8 minutes or until light golden brown, stirring occasionally. Watch closely to avoid over-browning.
To toast in the microwave oven, spread coconut in a microwave-safe pan. Microwave on HIGH for 4 1/2 to 8 minutes, tossing the coconut with a fork after each minute.
To avoid over browning remove toasted coconut from baking pan immediately after baking or microwaving.
Beating Egg Whites
Here are some tips and hints for beating egg whites so your recipe works properly:
For beating egg whites until stiff, use a small deep bowl with a rounded bottom for 4 to 5 egg whites; a large, deep bowl for more.
You will get more volume when beating egg whites if you first bring them to room temperature.
You can bring egg whites to room temperature by setting the eggs out on your counter at least 30 minutes in advance of your preparation. For a quick method, place the eggs in a bowl of very warm but not hot, water for 5 to 10 minutes. If the eggs are already separated, place the egg whites in a bowl in a pan of warm water.
The bowl itself can make a very big difference when beating egg whites. A copper bowl is ideal, since they react chemically with egg whites to form fluffy, high peaks. When using a stainless steel or glass bowl, add cream of tartar or lemon juice to achieve the same result as with a copper bowl. Avoid aluminum bowls which can cause whites to turn gray and also avoid using wooden or plastic bowls, which tend to absorb oils from other usages and can retard your whipped whites.
Egg whites will not increase to the desired volume if contaminated with any trace of oil or fat. This is also true if any yolk is present in the egg whites
The addition of an acid will fluff up your whipped egg whites. It stabilizes the whites and adds volume. Add 1/8 teaspoon of acid ingredient (such as lemon juice, vinegar, or cream of tartar) per egg white, except for meringues, where 1/8 is used for two egg whites. The acid should be added to the whites just as they begin to become frothy during beating.
Egg whites beaten with sugar combined will not peak as firmly, so if you must use sugar, add it slowly towards the end of beating.
It's best to begin with a slow speed and gradually move up to high when beating egg whites.
When your egg whites get fluffy...STOP! If you overbeat them, they will liquify again.
Use beaten egg whites right away. Don't let them sit.
Egg whites should not remain without refrigeration for more than 2 hours, which includes the preparation time, in order to reduce the possibility of bacterial growth. Egg whites cannot achieve their full volume on humid days.
Whites are perfectly whipped when they remain stable, even if you tip the bowl upside down
Soak onions in milk for a little while before frying, they'll turn out crispy and crunchy. To brown onions faster, add 1/2 teaspoon of salt to the onions while frying. If you chop onions from the top, not the root end, you will not cry. A wet onion is easier to peel than a dry one. Onions - While frying, add a little milk to onions this will help retain a rich colour and prevent them from burning. .
Take mutton if you happen to take some mutton which takes longer time to cook then add some papaya for 2 to 4 minutes before the marination so that it becomes tender. While boiling your rice add some lemon juice and some oil to it. Makes rice more loose and fluffy. Spray and cook can be used to: spray on bottom of breyani pot to stop masala from sticking. Chicken becomes especially tender if you marinate it for an hour in curd (raw yoghurt) mixed in with some of whatever spices your recipe calls for and salt. Half teaspoon of sugar is also an excellent tenderizer Keep rolled puris in the fridge for 5 to 10 minutes before frying them; they will consume less oil, and be crispier when fried after 10 minutes. To get the best out of saffron: Warm saffron before crushing (you may use microwave: 10 secs on maxi.). Add 1 tsp.warm milk and stir well. Or warm some saffron in a frying pan. Add some mints leaves to your fresh juices before serving.