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
Tweezers are not your typical baking utensil, but you’ll find them incredibly useful for delicate and intricate decorating work. Keep a dedicated pair of tweezers in your top drawer for all those times when your fingers are feeling a little awkward!read less
Icing cupcakes while they are still warm will lead to an inevitable #bakefail – think sliding icing! It’s important to make sure you give enough time for them to cool completely before icing, but sometimes you just don’t have the time… if this happens, pop your cupcakes on a wire rack and place it the in the freezer. To make the cooling even faster, you’ll notice that the wire rack becomes icy cold quickly and therefore the base/s will cool down faster as than the top/s. After 5-10 minutes, turn them upside down to cool the tops quickly as well.read less
It is sometimes hard to flatten a biscuit or pastry base of a slice. Fingertips often create an uneven surface and a roll pin is completely impractical once the mixture is in the tin. A straight-sided glass, however, is the perfect size and can be easily rolled over the surface to make it not only smooth but also very even.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 whisking egg whites and sugar to make meringue mixtures it is best to whisk on medium or medium-high speed, NOT high. It will take a couple of minutes extra for you to create your meringue but the final mixture will be made up of tiny, even air bubbles – which is exactly what you are after! It will be smooth, thick, and glossy and have a shaving cream-like consistency which will give you a crisp meringue that won’t crack when baked. Meanwhile, a meringue whisked on high speed will end up with large, uneven air bubbles and a frothy consistency which will often rise and crack when baked. So, remember to whisk on medium, or if you are a little impatient, no higher than medium-high when making meringue.read less