Kitchen Hints of the Day!

December 10, 2013 at 9:54 AM | Posted in Kitchen Hints | Leave a comment
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* Hint #1 – Keep your brown sugar soft and lump-free with this simple trick: Just throw a couple of marshmallows into the bag with it.

 

 

 

* Hint #2 – Granulated sugar clumps less than brown sugar, but it’s still easy to get lumps. Keep this from happening by sticking a few salt-free crackers in the canister to absorb the moisture; replace the crackers every week.

Kitchen Hints of the Day!

May 20, 2013 at 10:16 AM | Posted in Kitchen Hints | 1 Comment
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Not only is homemade meringue delicious, but it will also impress your friends – especially if you use these tips for getting the best meringue and the highest peaks.

 

 

Hint #1 – How do you know if beaten egg whites are stiff enough? Just run a knife through the middle of the bowl – if the whites stay separated, they’re ready.

 

 

 

Hint #2 – Remember, if it’s rainy (or even damp) outside, the meringue peaks will not remain upright! It might be better to save your baking for a drier day.

 

 

 

Hint #3 – Occasionally, meringue will develop small droplets of water on its surface shortly after being removed from the oven. This beading is caused by overcooking, so to prevent this, bake meringue at a high temperature (between 400 – 425 degrees) for a short time – four to five minutes.

Kitchen Hints of the Day!

May 19, 2013 at 1:39 PM | Posted in Kitchen Hints | Leave a comment
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Not only is homemade meringue delicious, but it will also impress your friends – especially if you use these tips for getting the best meringue and the highest peaks.

 

 

Hint #1 – Make sure that your egg whites are at room temperature. As you beat, add 2-3 tablespoons of superfine or granulated sugar for each egg used. Keep beating until the peaks stand up without drooping.

 

Hint #2 – For the fluffiest egg whites, add a pinch of salt before whipping, and use a copper bowl if you happen to have one.

 

Hint #3 – To keep peaks firmer for a longer period of time, add 1/8 teaspoon of white vinegar per egg white while beating. To get more meringue per egg white, add 2 teaspoons cold water for each egg white before beating.

 

Kitchen Hint of the Day!

April 29, 2013 at 7:55 AM | Posted in baking, dessert, Kitchen Hints | Leave a comment
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Kitchen Hint of the Day!

 
It’s always disappointing when you slice into your carefully prepared pie only to find that the bottom is soggy. If you have a problem with fruit juices soaking the bottom of your pie crust, brush the bottom crust with egg white before adding the filling. This will seal the crust and solve the problem. If your fruit filling is simply too wet, thicken it up. The best thickener is 3 – 4 tablespoons of minute tapioca. Just mix it with the sugar before adding to the fruit. Other solutions for soggy pie bottoms include prebaking the pie crust, partially cooking the filling, or brushing the crust with jelly before you fill it. When using a cream filling in a pie, sprinkle the crust with granulated sugar before adding the filling to keep the crust flaky.

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