 |
What is your preference - sweet or salted butter?
Sweet and salted butters are interchangeable in a recipe, but use a little less salt if you are using salted butter. Some chefs suggest using 1/4 teaspoon less salt for every half cup of melted butter.
Salted butter, incidentally, was introduced for both flavour and because the salt acts as a preservative.
Did you know that you can freeze butter for up to six months? Let it defrost overnight in the refrigerator. |
 |
|
Kitchen Secrets
It's the little things that make a big difference
Recipe Success
The major criteria for success is to measure the ingredients accurately.
Use a separate measuring cup for wet and dry ingredients. For dry ingredients, have a cup with a straight edge so you can level off the ingredients with a knife. For wet ingredients, set the cup on a flat surface to assure accuracy and check that there are clear liquid measures on the cup.
Use measuring spoons for small amounts (such as an eighth of a cup) rather than using a cup.
Grease a measuring cup when you're measuring syrup so the contents will slide out easily.
Pack brown sugar down so you get a sufficient amount. On the other hand, don't pack flour. Scoop it lightly into a measuring cup with a spoon.
|
Give some of your dishes a lift by cooking with wine.
Use a decent quality of wine - one you would dring - and avoid cooking wines. They're often salty. The alcohol will burn off, leaving the wine flavour and adding pep to the other ingredients.
Don't get carried away, however, and use too much wine. It upsets the balance of the recipe. |
|
|
Outfit your kitchen with small accessories
Food prep is so much easier if you have the little extras on hand.
• bottle opener
• can opener, electric
• corkscrew
• cutter (pizza)
• garlic press
• grater for cheese
• hand can opener
• hand jar opener
• knife sharpener
• measuring cups
• measuring spoons
• peeler (vegetables)
• scoop (ice cream)
• spinner (lettuce)
• timer for eggs
• tongs
• whisk |
 |
|
