Friday, March 11, 2016
TIPS
I love tips. One of my favourite that I use ALL the time is:
To stabilize whipping cream, add 1 TBSP of skim milk powder to each cup of whipping cream and it won't weep with time.
So on this TIPS page, I will just keep adding 'good things to know'.
1. To test Baking Soda for freshness, put 1 TBSP vinegar in a small bowl. Stir in 1/2 Tsp baking soda. The mixture should fizz immediately - and quite vigorously too. If the two don't fizz on contact, or the fizzing is gentle/minimal, it is time to invest in a new carton of baking soda.
2 To test Baking Powder for freshness, put 2 TBSP warm water in a bowl. Stir in 1/2 Tsp baking powder. While you won't see quite the vigorous reaction you get from baking soda/vinegar, the mixture should definitely bubble and foam.
3. To test Yeast for freshness:
Dissolve 1/2 Tsp sugar in 1/2 cup warm water. Stir in a packet of Active Dry Yeast or 2 Tsps Instant Yeast. Go away and come back in 10 minutes. The yeast has started to bubble and expand. Give it another 10 minutes and it is domed and very light.
4. Don't have Cake & Pastry Flour? Make your own! Cake & Pastry Flour is milled finer than All Purpose Flour and it has a lower protein content to ensure you get tender cookies and pastries. To make your own measure 1 Cup All Purpose Flour. Then Remove 2 TBSP and add 2 TBSP of Corn Starch. Mix together.
To stabilize whipping cream, add 1 TBSP of skim milk powder to each cup of whipping cream and it won't weep with time.
So on this TIPS page, I will just keep adding 'good things to know'.
1. To test Baking Soda for freshness, put 1 TBSP vinegar in a small bowl. Stir in 1/2 Tsp baking soda. The mixture should fizz immediately - and quite vigorously too. If the two don't fizz on contact, or the fizzing is gentle/minimal, it is time to invest in a new carton of baking soda.
2 To test Baking Powder for freshness, put 2 TBSP warm water in a bowl. Stir in 1/2 Tsp baking powder. While you won't see quite the vigorous reaction you get from baking soda/vinegar, the mixture should definitely bubble and foam.
3. To test Yeast for freshness:
Dissolve 1/2 Tsp sugar in 1/2 cup warm water. Stir in a packet of Active Dry Yeast or 2 Tsps Instant Yeast. Go away and come back in 10 minutes. The yeast has started to bubble and expand. Give it another 10 minutes and it is domed and very light.
4. Don't have Cake & Pastry Flour? Make your own! Cake & Pastry Flour is milled finer than All Purpose Flour and it has a lower protein content to ensure you get tender cookies and pastries. To make your own measure 1 Cup All Purpose Flour. Then Remove 2 TBSP and add 2 TBSP of Corn Starch. Mix together.
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