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121 Cooking Secrets to Impress Friends and Family
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95. Test whether your baking powder is fresh. Baking powder is a leavener that
contains a combination of baking soda, an acid (such as cream of tartar), and a
moisture absorber (such as cornstarch). Baking powder releases carbon dioxide gas
bubbles when mixed with liquid, and this is what causes breads and cakes to rise.
However, baking powder loses its potency over time, so if you’ve had the same
supply for eons, be sure to test whether your baking powder is still good. Pour ¼ cup
of hot tap water over ½ teaspoon of baking powder and observe – the fresher the
powder, the more actively it will bubble. If a weak reaction occurs, or none at all,
your baked goods will end up flat!
96. Use frozen berries in baked goods. Frozen berries can taste just as good as fresh
when used in baked goods. Look for whole berries without syrup. You don’t even
have to bother thawing them before adding them to your batter. You may need to
add a few minutes to your cooking time however because they will make the batter
cold.
97. Melt chocolate without burning it. Melt
chocolate with no risk of burning! Just
break chocolate into small pieces, place in
a sealed bag and drop into a bowl of hot
water. Give the bag a squeeze every five
minutes until the chocolate reaches the
right consistency.
98. Create a wonderful vanilla taste. Do you
miss real vanilla extract? Soak two vanilla
beans in a litre of vodka for about three months, shaking it well every morning. At
the end of three months, you will have a delicious natural vanilla flavoring to use in
your baking.
99. Melt chocolate perfectly every time. The easiest way to melt chocolate is in the
microwave. But be sure to stir it often because it can burn. Does chocolate go lumpy
when you try to melt it? Never add milk or water, because it will make the problem
worse! Just add a tablespoon of oil or solid shortening and mix well.
100. Keep Jello-O firm. Jello-O is a favorite with kids, but it does tend to “melt” after
sitting out for a while. A teaspoon of vinegar will keep Jell-O firmer, even on the
hottest summer days. Simply add it in place of one teaspoon of cold water.
101. Roll out dough without a sticky mess. Professionals use a slab of marble to roll
dough out on so that cleanup is easy. If you don’t have this, instead use a large
sheet of waxed paper that is “anchored” to your countertop. To do this, simply
moisten the back of the paper with water before laying it down. This will hold it in
place while you work. When you’re finished, just toss it out and there are no sticky
bits to clean up!