Baking and cooking tips

  • We all have baked a cake that has flopped. To prevent your cake from collapsing or the crust to crack, please click here to find out what might have gone wrong.
     
  • Did you know that it is the sugar content of biscuits and cookies that gives them that appetising golden brown colour?

  • When baking, cream your sugar with your butter or margarine VERY WELL, as this incorporates air into the mixture, which contributes to a much lighter baked product.

  • Sprinkle a little Huletts Castor Sugar over the top of custard to prevent a skin from forming.

  • Adding a pinch of sugar to dishes containing tomatoes will counteract the acidity of the tomatoes and leave a smoother taste.

  • Sugar not only lengthens the freshness of baked goods, but is crucial when using a recipe that calls for yeast. Sugar hastens the rising of the dough, and improves both the texture and taste of breads and cakes.

  • To keep your biscuits fresh, add a sugar cube to the container. It will absorb any moisture in the air before the biscuits do.

  • Sugar helps to delay the coagulation of protein in eggs, improving the texture of baked goods. For example, it helps to prevent custard from splitting during cooking, and ensures a smooth texture.

  • Coat your fresh fruit with a layer of sugar before freezing, or freeze them in sugar syrup.

  • When sugar is stored properly (in a cool, dry place) it will last for years, and is often used as a natural preservative, for example in canned fruit, jams and marmalades.

  • Sugar should form part of a well-balanced diet and, if eaten in moderation, will not have any harmful effects on health, such as obesity or skin disorders.

  • BUTTER:  DO NOT Microwave.  Rather, thinly slice and cut into different lengths to make creaming easier.

  • EGGS:   Place in warm water while preparing other ingredients for the recipe.

  • CREAM CHEESE:  Place the required portion size, as stated in your recipe, in a plastic bag.  Place plastic bag in lukewarm water and allow to gently reach room temperature. Avoid HOT water as it can cause cream cheese to separate.

  • Substitute 1 tsp Baking Powder with ½ Tsp Cream of Tartar + ¼ Tsp Baking Soda.

  • Substitute Dry Bread Crumbs with Rolled Oats OR Crushed Bran Cereal.

  • Substitute 1 Cup Buttermilk with 1 Cup Milk + 1 Tbsp Vinegar / Lemon Juice / 1 Cup Yoghurt.

  • Master the art of baking with frozen fruits and berries. Simply coat frozen fruit in a small amount of flour before adding to pie or cake mixtures. The flour prevents the fruit from sinking to the bottom of the pan.