Clever and useful tips for your kitchen.
One way to separate egg yolks from their whites is to use the halved egg shells. But when your eggs are super fresh (and the yolks are nice and plump) you can separate them by simply breaking the eggs into your hand with your fingers slightly apart. The whites will slip between your fingers into the bowl below while the yolk will stay sitting in your hand. Don’t try this with older eggs as the yolks will be too weak to hold their shape using this method and are more likely to break into the whites.read less
When folding two mixtures together it’s important to always add the lighter mixture (like whisked egg whites) to the heavier mixture (like a chocolate cake base) rather than the other way around. This will not only make the folding action more efficient it will also minimising the air lost when combining. Also, remember that if the heavier mixture is also thick, it’s always a good idea to fold a large spoonful of the lighter mixture through it first to ‘loosen’ to make it easier to incorporate the remaining mixture.read less
When baking individual tarts place them on an oven tray before putting them in the oven, especially when using tins with a removable base. It will make it a whole lot easier and more efficient (and far less fiddly) when you need to take them from the oven to remove the blind baking beads and to add the filling.read less
I often get asked how long should you beat butter and sugar when creaming it. There is no actual time that you need to aim for as there are a few variables that can affect how long it will take, including how soft your butter is, the proportion of butter to sugar, and the type of sugar you are using.
The best thing to watch out for is for how the mixture transforms as it is beaten. The more you beat it the paler in colour and lighter in texture it will become, but it will get to a point that it won’t change any more and this is the stage that you will know you have creamed it ‘enough’. If you are unsure of what you are looking for it is a good idea to take a small sample of the mixture at intervals as you beat and it will soon become clear.
This pic shows a butter and sugar mixture at three stages (from left to right): just combined, beaten for a few minutes and once it has been creamed enough. So remember, when creaming, it isn’t a matter of time, just a matter of transformation.read less