Editorial Team

What to Look For When Buying a New Oven?

13

Dec

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KitchenwareOven

What to Look For When Buying a New Oven?

An oven is one of the most common kitchen appliance that is used in various forms of cooking, such as the following: Heating, Baking, Broiling, Roasting Ovens are generally grouped into 2 common kinds: gas oven and electric oven. There are also microwave oven (uses microwave radiation to cook or heat food) and convection ovens (uses a circulating fan to move hot air around the food inside the oven). With this range of choices, not to mention the variety of features and designs available in ovens, shopping for one can be a difficult task. Below are some guidelines that you…

12

Dec

By Editorial Team

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Fruit WisdomCherry

Benefit Of Cherry

Keeping Inflammation at bay is what cherries do best. Thats because they contain anthocyanins, antioxidants whose anti-inflammatory effects may help reduce pain. As a rule, the darker the cherry's color, the higher the anthocyanin content. The smallest of the stone fruits is also beneficial as a natural source of melatonin, an antioxidant hormone that helps regulate biorhythms and sleep patterns. Tart cherry rarely sold fresh because they are so tart, tart cherries have a distinct bright red color. Cherry juice gives you the biggest antioxidant bang for your buck, and it's sold year-round at grocery stores. Next best are dried…

12

Dec

By Editorial Team

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Tips

Plan Your Meal Ahead

PLAN AHEAD Before you leave for work in the morning, pull your recipes and get out the ingredients, bowls, spoons, whisks and so on for preparing the evening meal. Place them in one spot on the counter, so everything's ready when you get home. The only ingredients you don't put out are the ones that must be refrigerated or kept frozen. It really saves time! SWEET POTATOES Before Baking, add a can of apricot nectar and some chopped, dried apricots to the brown-sugar and butter glaze for sweet potatoes. It makes a lovely side dish for company. INSTANT BREADSTICKS When…

11

Dec

By Editorial Team

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Ingredients InsightSour Cream

What is Sour Cream

Sour cream has become a staple in most kitchens, kept on hand to make quick dips, thicken sauces, and of course, to top baked potatoes. Like its relative, yogurt, sour cream also tenderizes and softens baked goods. Sour cream is a dairy product rich in fats obtained by fermenting a regular cream by certain kinds of lactic acid bacteria. The bacterial culture, introduced either deliberately or naturally, sours and thickens the cream. Though only mildly sour in taste, the name stems from the production of lactic acid by bacterial fermentation, sometimes referred to as “souring”. Adding bacteria derived from lactic…

11

Dec

By Editorial Team

Ingredients Insight

Tips For Baking with Chocolate

Since there are now more types of chocolate than ever, here are a few things to keep in mind when you're baking with chocolate: 1. Know the percentages of cocoa matter. These days, many chocolate labels include the percentage of cocoa matter (cacao) in a bar. The cocoa matter includes the flavorful cocoa powder, as well as the fatty, nearly flavourless cocoa butter. For semisweet, that means 45 to 55 percent cacao, for bittersweet between 56 - 70 percent cacao and for dark more than 70 percent. 2. Choose Chocolate brands wisely. Chocolate brands often tout words and phrases such…

10

Dec

By Editorial Team

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Ingredients InsightChocolate

Benefit of Chocolate

Chocolate is made from the beans of Cocoa. From the cocoa bean pods the beans are separated after fermentation. Then the kernel of the seeds is broken in small bits which are called as nibs. These nibs are ground finely to obtain what is called cocoa liquor. This liquor when crystallized produces the dark chocolate which is the mother of virtually all other chocolates that are prepared. Sometimes by grinding the nibs fat from the resulting mass is separated which is called as cocoa butter. This along with sugar is used to make sweet chocolate. It’s also been said that…

My Cake is Stuck to the Tin! What Do I Do?

10

Dec

By Editorial Team

Baking TipsBaking

My Cake is Stuck to the Tin! What Do I Do?

First, make sure you always grease your tin so you can easily remove your cake easily to serve. My foolproof lining method is : 1. Generously butter the tin. Use softened butter at room temperature and a pastry brush to grease your tin. Do not melt it otherwise the butter won't stick to the sides of your tin. 2. Add one table spoon of all purpose flour to the tin and shake it, so the flour coats all of the surface of the tin. Tap the side of the tin to remove excess flour. This will create a layer that…

How to Test Your Cupcake Baking Done-ness

07

Dec

By Editorial Team

Cupcakescupcake

How to Test Your Cupcake Baking Done-ness

The easiest mistake to make when baking cupcakes is to overbake them. The cupcakes simply dry out too easily. Most of the cupcakes recipes suggest done-ness when there are still crumbs clinging when tested with a wooden toothpick or wooden skewer. I dont recommend to test cupcake done-ness with metal tester since it will give different results. The metal tester don't really allow crumbs to cling. The brownies cupcakes will show many moist crumbs when they are done - more than most, to take heed.

05

Dec

By Editorial Team

CupcakesCupcake Tin

How to Fill the Cupcake Tin?

In general, you may want to fill the cupcake tins about two-thirds to three-quarters of the way full. This will give you a very large, voluptuous cupcake. I find that filling the wells is most easily accomplished by using a spring-loaded ice cream scoop. After you bake a particular batter in your particular cupcake tins, make a note as to how high you filled them, and adjust for future batches if necessary. These are exceptions to these guidelines for filling the tins. Brownie batter does not rise very much and does not develop a dome at all. So fill the…

05

Dec

By Editorial Team

Cupcakescupcake

How to Make Perfect Cupcake

1. Read every recipe through before starting and follow the instruction to the letter. 2. Use the ingredients called for (for instance, do not substitute jumbo eggs for large eggs). 3. Take time to measure accurately with the proper tools. 4. Use time cues and visual cues, when given, for best results. 5. Do not overbake! Most cupcakes are ready when moist crumbs still cling to a wooden toothpick. 6. Most cupcakes taste best when eaten the same day they are baked and decorated. 7. Relax and enjoy the cupcake making process.