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Tips'n'Tricks 4 Baking, about Chicken & Eggs

Discussion in 'Spotless Kitchen' started by tejudatla, Feb 2, 2007.

  1. tejudatla

    tejudatla Bronze IL'ite

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    <TABLE height=1 width=550 border=0><TD align=left width=325 height=1>[SIZE=+2]Baking Tips[/SIZE]<TABLE height=1 cellSpacing=4 cellPadding=2 width=550 border=0><TD width=800 bgColor=#f7f7f7 height=1>1. <SMALL> For perfect shaped cakes , first grease the pan, then line it with greased waxed paper. After baking, invert pan and peel off the waxed paper. No more broken corners or edges!</SMALL><TD width=800 bgColor=#f7f7f7 height=1>2. <SMALL> Muffins will slide right out of tin pans if the hot pans are first placed on a wet towel.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>3. <SMALL> Cracked Cake : Cracks and uneven surface may be caused by too much flour, or too hot an oven.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>4. <SMALL> To prevent nuts and fruits from sinking to the bottom of a cake during baking, warm them a bit in the oven and toss them with flour. Shake off excess flour before mixing them into the batter.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>5. <SMALL>Line baking pans with foil so that they're a easy to clean.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>6. <SMALL>To prepare Self Rising Flour - Mix 4 cups of flour, 2 teaspoons salt, 2 tablespoonsof double acting Baking powder . Store in lightly covered can or jar and use soon.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>7. <SMALL>Put the appropriate amount of baking powder or baking soda to make a bread as too much of it may give bread a crumbly, dry texture and a bitter aftertaste. Worst come worst the batter over-rise, causing the bread to fall.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>8. <SMALL>To check if your baking powder is still active, add 1 teaspoon to 1/3 cup of hot water. If it bubbles rises it's men it is still active and will give good baking results.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>9. <SMALL>For decorating cakes - Use a clean, squeezable mustard bottle .To work it on the cake just fill it with the desired color & then screw on the pointed tip.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>10. <SMALL>To cool a cake that has just come out of the oven, place the pan on a wet towel. The cake won't stick to the pan if it's cooled this way.</SMALL>
    <TABLE height=1 cellSpacing=4 cellPadding=2 width=550 border=0><TD width=800 bgColor=#f7f7f7 height=1>11. <SMALL>Baking cakes - All the ingredients should be at room temperature and, when a choice is made between wet and dry ingredients, use the dry ones. Always use large eggs. Use Unsalted butter as it is far superior in taste and in quality. Never go according to the receipts for the Oven Temperatures as the temperatures vary.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>12. <SMALL>Peaked cake- Because of too much gluten being developed in the mixture or due to oven temperature being too high or by overbeating</SMALL><TD width=800 bgColor=#f7f7f7 height=1>13. <SMALL>Sunken cake - Due to too much sugar,or due to too much of baking powder or undercooking in a low temperature oven.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>14. <SMALL>Stale cakes or pound cakes - Don't throw it as they make a great trifle, or strawberry shortcake.The fruit juice of the pudding will moisten the stale cake.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>15. <SMALL>Cake in Microwave - Add a little less flour and a little more liquid to the batter.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>16. <SMALL>Line baking pans with wax paper to prevent sticking .</SMALL><TD width=800 bgColor=#f7f7f7 height=1>17. <SMALL>For baking keep two kinds of white flour on hand, one with high gluten content for bread and one with low gluten content for cakes and cookies.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>18. <SMALL>Always preheat oven to the required temperature before placing the cake in the oven.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>19. <SMALL>Never keep the batter of the cake to thick. The cake will turn out hard and dry. Always prick with a knitting needle or skewer to check if done. The needle should come out clean.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>20. <SMALL>Add 3 tbsps. dissolved gelatin (any flavor) to your favorite plain cake mix. You'll get a fruity surprise.</SMALL><TABLE height=1 cellSpacing=4 cellPadding=2 width=550 border=0><TD width=800 bgColor=#f7f7f7 height=1>21. <SMALL>Don't fill cake-tins more than 3/4th full with batter, leave space for the cake to rise.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>22. <SMALL>To give a pie glossy finish just brush a beaten egg white over pie crust before baking </SMALL>
     
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  2. tejudatla

    tejudatla Bronze IL'ite

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    Tips'n'Tricks 4 Chicken

    <TABLE height=1 width=550 border=0><TD align=left width=325 height=1>[SIZE=+2]Chicken realted Tips[/SIZE]<TABLE height=1 cellSpacing=4 cellPadding=2 width=550 border=0><TD width=800 bgColor=#f7f7f7 height=1>1. <SMALL> Chill chicken for 1 hour after coating it. The coating will stick better when cooking.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>2. <SMALL> Sprinkle a bit of salt in the frying pan before adding chicken. It will cut down on the amount of grease splattering</SMALL><TD width=800 bgColor=#f7f7f7 height=1>3. <SMALL> Thaw fish in milk. The milk draws out the frozen taste and provides a fresh-caught flavor.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>4. <SMALL> Substitute chicken broth for water when cooking rice to add delicious flavor.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>5. <SMALL> To make scaling of a fish easier, rub vinegar on the scales first.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>6. <SMALL> Lemon juice rubbed on fish before cooking will enhance the flavor and help maintain a good color.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>7. <SMALL> Tomatoes added to meats will help tenderize them naturally. Tomatoes contain an acid that works well to break down meats.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>8. <SMALL>Cook Fleshy food on slow fire till Tender. Excessive cooking destroys their food value .</SMALL><TD width=800 bgColor=#f7f7f7 height=1>9. <SMALL>Before roasting a chicken store in the refrigerator for 24 hours for richer flavor.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>10. <SMALL>Absorbs chicken grease on a brown paper bag.</SMALL>
    11. <SMALL>Never turn frying chicken more than once, and don't fiddle with the drumsticks.</SMALL>
     
  3. tejudatla

    tejudatla Bronze IL'ite

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    Tips'n'Tricks 4 Eggs

    <TABLE height=1 width=550 border=0><TD align=left width=325 height=1>[SIZE=+2]Tips on Egg[/SIZE]<TABLE height=1 cellSpacing=4 cellPadding=2 width=550 border=0><TD width=800 bgColor=#f7f7f7 height=1>1. <SMALL> To determine whether an egg is hard-boiled, spin it, if it spins, it is hard boiled, if it wobbles and will not spin it is raw.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>2. <SMALL> Hard Boiled eggs will peel easily when cracked and placed in cold water immediately after taking out of the hot water.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>3. <SMALL>Do not boil eggs in the microwave as pressure builds up and there are chances of the eggs exploding.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>4. <SMALL>To store egg yolks, pour a tablespoon of water over them. The water keeps them moist.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>5. <SMALL>Add a tsp. full of vinegar in water while boiling eggs. Even if they crack content will not come out.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>6. <SMALL>Add a pinch of salt when beating the white of eggs. This helps them to froth up quickly.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>7. <SMALL>Egg shells are permeable, i.e. odors and flavor pass through them.So wash them in water to avoid other flavors.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>8. <SMALL>Store eggs in their own carton on a refrigerator shelf, not in the egg-holders set into the door itself.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>9. <SMALL>To determine whether an egg is fresh, immerse it in a pan of cool, salted water. If it sinks, it is fresh if it rises to the surface, throw it away.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>10. <SMALL>Hard boiled eggs -While cutting hard boiled eggs,the egg yolk often tends to break so to avoid this dip the knife in cold water for a few seconds and then cut smoothly.</SMALL>
    <TABLE height=1 cellSpacing=4 cellPadding=2 width=550 border=0><TD width=800 bgColor=#f7f7f7 height=1>11. <SMALL>Soft fluffy omelet - . Beat the egg and stir briskly with a fork as this will allow more air in the omelet,making it light and fluffy;by the time heat butter in a non-stick pan & then fry till done and serve hot. You can even add one tablespoon of water to an egg before beating.Your omelet will turn out fluffier and larger.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>12. <SMALL>Poached eggs - Put a few drops of white vinegar in the water as it helps to hold their shape.</SMALL><TD width=800 bgColor=#f7f7f7 height=1>13. <SMALL>Boiling an egg - Poke it with a small sewing needle before hard-boiling, and the egg will peel with ease! OR add a pinch of salt to the water before hard-boiling!</SMALL>
     

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