Nov 24 2009
Baking Tips – part 4
10.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.
11.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.
12.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.
13.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!
