Recent content by auzzi

Balsamic is beautiful in Chocolate cakes!

Originally, the definition of shortening was either a solid fat or a liquid oil, which could be either animal or vegetable in origin. Shortenings include butter, margarine, vegetable oils, processed oils [partially or completely hydrogentated] and lard. Over time this generalised term has...

In Pan di Spagna, you can substitute cornstarch for the potato starch. It's approximately the same. 1. Potato starch is the starch extracted from potato: potato flour is cooked, dried & powdered potato. The starch is tasteless, the flour tastes like potato .. 2. tapioca starch is not a good...

pouring 1:1 semi-sweet to whipping cream weight to weight with at least 52% cocoa icing 2:1 semi-sweet to whipping cream weight to weight with at least 52% cocoa 3:1 milk to whipping cream weight to weight 4:1 white to whipping cream weight to weight [good luck!] Mix and sit in covered...

Bleached cake flours are especially formulated to absorb high levels of sugar, eggs and water/milk. This produces a fine crumbed, higher-rising, lighter cake than one made with all-purpose. Recipes utilising cake flour are formulated to take the characteristics of the chemically adaped flour...

>>> I keep aluminum foil on the bottom of my oven to keep it clean<<< It voids your warranty. Every oven manufacturer specifically advises against it. Foil traps heat or will cause "melting", resulting in damage to the product and a shock or fire hazard. Teflon coated mats [PTFE-Coated...

Temperature way-y-y too hot. 4 egg whites 220g caster sugar Preheat oven to 150°C/Gas Mark 2. Beat egg whites on low speed, until the eggs are foamy and starting to bubble. Increase speed to high for 2-3 minutes or until soft peaks form. Add the sugar, a tablespoon at a time, and continue...

1. puree will "dense" up the ccakes 2. use two whole eggs: the 2 egg whites don't provide enough structure of the batter with puree 3. add another teaspoon of baking powder: the batter with puree will need more than one teaspoon to leaven it .. 4. don't use cake flour - the lower gluten...

Cook's Thesaurus is incomplete: Two variants of chickpea (Cicer arietinum): * Desi is the Indian variant with small, darker seeds and a rough coat. Bengal gram or kala chana is cultivated mostly in the Indian subcontinent, Ethiopia, Iran, and Mexico. * Kabuli is the European variant with...

Loose Translation: 375g/13oz courgettes [2 cups zucchini] 1/2 tsp curry powder 1 fresh red chilli, seeded and finely chopped 1 garlic clove, finely chopped 2 spring onions, finely chopped 1/2 tsp fresh thyme leaves 1 egg, lightly beaten 75ml/2 1/2fl oz milk [5 tablespoons] 125g/5oz plain flour...

The trouble with "thinking geeks" is that they can mistake cooking/baking for pure science, disregarding the artistic flair, and pure leaps of faith that the process can involve ..

Try besan [roasted chickpea flour]. On the packet I have, it has a recipe for fish dipped in besan and pan fried.

Starch is insoluble in cold water. When placed in warm water, the starch absorbs water, swelling in size and causes the liquid to thicken.

1. give the generic cake mixes a miss .. try using Greens Traditional Cake Mix Golden Butter to start off with .. 2. standard simple AU buttercake: 125g butter 3/4 c caster sugar 2 eggs 1 ts vanilla 1 1/2 cups plain flour* 2 ts baking powder* 1/4-1/3 cup of milk[depands on batter] * I don't...

my friends are asking me to make them cakes too Are you "legal" ? If you sell cakes, it is usually required that you be registered as a business, be insured etc etc .. You better find out before you start selling .. To price a cake, you have to cost everything - materials, utility consumption...