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Q - How do you convert plain flour to self-raising flour?
A - Add 4 teaspoons of baking powder to each 2 cups of plain flour OR Add 2 teaspoons of cream of tartar and 1 teaspoon of bicarbonate of soda to 2 cups of plain flour.
Q - Do you have to reduce oven temperatures when using a fan-forced oven?
A - Yes. Reduce the temperature for a conventional oven by 20C (this will vary between brands). Also a shorter cooking time is usually required, depending on what food is being cooked.
Q - What is Creme Fraiche and can I make it myself?
A - Creme Fraiche is a very rich cream with a slightly sour flavour. To make your own, combine and heat equal quantities of cream and buttermilk or yoghurt very gently until just lukewarm. Pour into a jar, seal, and stand at room temperature 12-24 hours until thickened. Refrigerate until required. Alternatively Creme Fraiche can be purchased at the supermarket. Failing this substitute Creme Fraiche with Light Sour Cream.
Q - How do you melt chocolate in the microwave oven?
A - Break chocolate into small pieces. Place in a clean, dry, microwave-safe bowl. Heat chocolate on HIGH 100% POWER, uncovered in 1 minute bursts. Chocolate holds its shape when melted in the microwave oven, so stir after each minute.
Q - What causes a cake to sink in the middle?
A - A cake will sink if:
- removed from the oven before it is cooked
- the oven temperature is too low
- there is too much sugar, baking powder or liquid in the recipe
- there is insufficient flour in the recipe
- the oven door is opened too early while the cake is cooking
Q - I always avoid recipes using gelatine. Have you got any tips?
A - Sprinkle powdered gelatine over cold water. Allow to stand until the gelatine absorbs the water. Place over boiling water and heat until gelatine and water form a liquid, use as required.
3 teaspoons of powdered gelatine will set 2 cups of liquid.
Q - What are sheets of gelatine and can you substitute them with powdered gelatine?
A - Sheets of gelatine are also known as 'leaf gelatine'. Two teaspoonsl of powdered gelatine is equivalent to four sheets or leaves of gelatine. Place sheets in cold water until softened, squeeze to remove excess water, then use as required.
Q - What should I do when my jam won't set?
A - "Jamsetta" is used to set unset jam when using 3kg or less of fruit. Return unset jam to saucepan, bring to the boil. Remove from heat. Combine 1/2 packet (25g) of "Jamsetta" with 1/2 cup sugar, add to jam. Return to heat, stir until boiling, boil 5 minutes. Remove from heat, stand 5 minutes. Bottle and seal.
Q - In American recipes I have noticed the terms 'half and half', 'demerara sugar' and '1 stick of butter'. What do they mean?
A - Half and half means half milk and half cream. Demerara sugar is soft brown sugar and 1 stick butter is equal to 125g butter.
Q - Whenever I make a quiche the pastry goes soggy on the bottom. How can I prevent this from happening?
A - Use a metal flan dish where possible, the metal helps to attract browning. Also prick the pastry with a fork, then chill in the refrigerator for at least 30 minutes to set the pastry before filling with the custard mixture. Place immediately into a pre-heated moderate oven 180C for required cooking time.
Q - What is the best way to store whole eggs, yolks and whites.
A - Eggs are best stored in the refrigerator in their carton with the pointed end down. Egg yolks can be stored for three days in the refrigerator. Cover unbroken yolks with a little water. If yolks are broken, press plastic wrap onto the surface to exclude air. Egg whites can be stored in an airtight container in the refrigerator for at least seven days.
Q - Can eggs be frozen successfully?
A - Eggs in the shell should not be frozen. However, beaten eggs will freeze successfully. Egg whites will also freeze well. To freeze yolks, it's necessary to add: 1 teaspoon salt to 6 yolks for savoury dishes AND 1 tablespoon sugar to 6 yolks for cakes, custards and desserts.
Q - Is it necessary to salt eggplant before cooking?
A - It is not necessary to salt eggplant unless it is old and the seeds are large and black. Eggplants develop a bitter taste as they age, by sprinkling with salt these juices are drawn to the surface, simply wipe away with absorbent paper.
Q - Can you freeze sour cream?
A - Yes you can freeze sour cream, although it will usually separate on thawing. Therefore it is best to use it in cooking rather than as an accompaniment. Before using, stir in a teaspoon of cornflour to help stabilize it.
Q - What is bakers/bread flour and can I use it to make cakes, biscuits and pastries.
A - No Bakers/bread flour is specifically designed for making bread, rolls and sweet breads and buns because of its higher protein (gluten) content. Plain flour or self-raising flours should be used to make biscuits, cakes and pastries etc. |
