TIPS : Kitchen Wisdom

This is my mom's tip passed down to me 

- add 1 tablespoon cornflour to biscuit and butter when you are processing them  for a tart base -

 it will ensure that the tart base stays together and does not crumble when you cut it.

"Posted by passionfruit"

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If you've forgotten to take your butter out of the refrigerator and need to soften it in hurry, 

here's the best and safest way I have found. 

Put a stick of butter in a gallon zip top bag. 

Next, take a rolling pin or other implement and beat the living tar out of the butter. 

After a very short while, the butter has become pliable and room temperature.

"Posted by SharpHouse"

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When I bake my granny's wholewheat breakfast buns

 I give them a few brushstrokes of Nigella's chilli and garlic oil on top 

and sprinkle some crushed thyme, rosemary or oregano on them before they go into the oven.

 The kitchen smells wonderful and the buns taste great with cheddar cheese, 

ginger marmalade or whatever.

"Posted by Cougar"

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Use spray oil for cake tins to stop the batter sticking to the pan.

Also good for making scrambled eggs in the microwave

 just spray the measuring jug and they turn out perfectly.

"Posted by bossylady"

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Instead of sugar in pikelets (or pancakes) use Golden Syrup to give them a lovely flavour boost!

I also use a teaspoon of cream of tartar and a half-teaspoon of bicarbonate of soda rather

than baking powder as that also seems to make them nicer.

"Posted by JaneMaldives"

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Great way of checking if your cakes are ready is to dip a cocktail stick into

the middle. Usual rules apply - goey stick means it's not quite done,

Once it comes out clean they're ready!

Cheap and convenient!

"Posted by kaycake"

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If you want to start baking 'right now' but your butter is in the fridge, 

there's an easy way to get it quickly to room temperature. 

Pull out your old box grater. Grating the butter on the coarse grate side will

have it a t room temperature in no time.

"Posted by Coby"

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Source :

www.nigella.com