Wednesday, 30 May 2012

{Kitchen Tips} #2

Welcome back to round 2 of Kitchen Tips.

  •  For perfectly even cookies that all come out the same size, roll them into balls and weigh them. Eg: 40g for a small/medium cookie and 80-100g for a large delicious afghan. Make sure they are spaced far enough apart so they don't run into each other!

    Source + a great recipe

  •  Please, please ALWAYS buy cooking (or baking) paper!  NOT GREASEPROOF! I believe the cooking paper is waxed, so you have so much less to clean and everything comes off much easier. 

  • If a recipe calls for caster sugar and you don't have any, try putting regular white sugar in a food processor/blender and give it a blitz. 

  • If you are making cookies, icing or pastry and the butter wasn't quite soft, there are 2 quick things you can do to get things moving.

    1. Get your hands in there. The warmth of your hands will help soften the butter.

    2. Place the bowl (as long as it isn't plastic) over an element turned on low. Use your hand mixer as usual and take it off as soon as the mixture starts to come together.

    These two things have saved my 'bakin' so many times! (That was a pun there by the way....)

Happy kitchen activities!

Click below for previous tips:

{Kitchen Tips} #1

1 comment:

  1. 'eating the cookies with friends maintains friendship.'.
    Thought that Anonymous says sounded like chinese fortune cookie quote, so i made up one :) The weighing the cookie dough a great tip - thanks Amy - Serena


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