technique
rolling out dough
March 19th, 2011
For years I avoided recipes that required rolling and cutting out dough. I found it messy and frustrating and overall not worth the effort. The dough would always stick to the rolling pin or my work surface, I’d use way too much flour (resulting in tough, dry pie crusts and cookies), and the kitchen ended up looking like a disaster. But [...]
get weighed
March 4th, 2011
Don’t panic – I’m speaking to your ingredients….. Many years ago I learned how to weigh my ingredients when baking, versus using measuring cups. It was a game-changer for me and I’ve never looked back. Weighing ingredients saves time, utensils and clean-up. It is also more precise and consistent – particularly important when baking. In time you’ll automatically know that 1 cup of sugar = [...]
baking basics – my “top ten” tips and tricks
March 3rd, 2011
Baking, versus cooking, definitely requires more patience, precision and overall adherence to recipes. While a “Sunday sauce” or chicken soup will not suffer from a little more of this or that (and may even benefit as a result), a cake will not be as tolerant. I have found, over the years, that the most successful bakers [...]
freezing egg whites
February 20th, 2011
Often a recipe will call for egg yolks only – so what do you do with the leftover whites? Why, freeze them! Frozen egg whites thaw quickly and come in handy for making things like royal icing, meringues, angel food cakes and macaroons. The easiest way to freeze them is in an ice cube tray – 1 [...]
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