about 3 months ago - No comments
When a recipe calls for the pan of a chocolate cake or cupcakes to be buttered and floured to prevent sticking you will often get a final product covered in dusty, crusty white bits rather than having something deep brown and tasty looking.
To prevent this try using cocoa powder alone or a combination of flour [...]
about 5 months ago - No comments
Making bread seems daunting, but it doesn’t have to be. One of the steps with which you may be least familiar if you don’t make a lot of yeast products is proofing.
Proofing is simply putting the yeast dough in an environment to keep the yeast happy and alive. There are two main factors in this: [...]
about 7 months ago - 2 comments
Lately, Culinary Tips has been getting a lot of searches for types of flour, substitutions of flour types, and uses of flour, so I’ve expanded the entry here on flour. Hopefully this helps answer some questions. If not, as always, drop us a comment below or email a question.
Firstly, to understand flour, it helps to [...]
about 9 months ago - No comments
Rubbing butter or another type of fat into flour or dry ingredients is a common first step in many recipes such as pie dough, scones, and cookies. Under or over mixing the fat can lead to less than perfect results. For all of these purposes you want to use cold fat. If flakiness is something [...]
about 9 months ago - No comments
Learning to work with pastry can be one of the most difficult things in the dessert field, but once you have mastered the basics, your repetoire will increse exponentially. One of the trickiest things to master can be rolling out the dough.
The best way to ensure that you both have enough dough and don’t have [...]
about 1 year ago - No comments
If you find yourself making a lot of thickened sauces or soups, it might be a good idea to keep some precooked roux in the fridge or freezer. After cooking and cooling your roux, put it in a few ice cube trays. When solid, pop it out and tightly wrap each piece in cling film. [...]
about 1 year ago - 1 comment
Tip 1. When rolling out the shortbread, or any type of cookie for that matter, to ensure an even thickness across whatever you’re rolling, it’s helpful to have 2 strips (say like an old wooden board) of whatever thickness you want your cookies to be. Place the boards on either side of the dough and [...]
