There's a lot of bread in our freezer. In our exuberance, we often bake more bread than we can eat in a day or two. What isn't given away goes in the freezer.
Sometimes, we bake bread just to store. It's wonderful to have homemade bread on hand for those periods when we're just too busy to bake. And it's always a good feeling to have bread on hand for an emergency.
There are three ways to use bread from your freezer. Most commonly, the freezer is raided for that special bread (like Canadian Cheese Bread) for a sandwich or for fresh homemade bread for breakfast toast. To accommodate those raids, we keep lots of sliced bread in the freezer. A slice or two of bread is snapped from the frozen loaf and dropped in the toaster while the remaining loaf goes back to the freezer. As long as you don't mind toasted bread for your sandwich, an array of breads are available for breakfast or sandwiches. This way, each kid gets to choose the bread that he or she wants.
Bread can be removed from the freezer and allowed to thaw on the counter. Use it within a day or so just like you would fresh bread.
Frozen bread can also be reheated and recharged in the oven. Defrost the bread completely on the counter then reheat it in the oven for ten minutes at the same temperature at which it was baked.
The secret for quality bread from your freezer is starting with the freshest loaves possible. If you freeze the bread as soon as it is completely cooled, it will taste as if it came from the oven when thawed.
To freeze bread-sliced or unsliced-place it in a plastic bag with the excess air pressed out. For longer storage, cover the plastic bag with aluminum foil. Since air will slowly migrate through the walls of a plastic bag, plastic alone will work for only a month or two (heavier, freezer-type bags will help). If frozen in foil or freezer wrap, bread can be stored for three or four months and still maintain top quality. Mark all bread going into your freezer with the date and the type of bread to be sure that you can tell the difference between Old Wisconsin Cheddar Bread and Sour Cream Onion Bread.
Place the new loaves behind the loaves already in the freezer to help rotate stocks.
By the way, never refrigerate bread. Bread will stale faster in the refrigerator than on the counter.
Article Source: http://EzineArticles.com/?expert=Dennis_R_Weaver
Showing posts with label Cooking Tips. Show all posts
Showing posts with label Cooking Tips. Show all posts
Some Useful Tips on Preparing Perfect Pasta
Like rice, pasta is a very versatile food and can be used in recipes and meals in many different ways. Pasta is a carbohydrate and is a great food to fill you up and give you energy. Here are some tips on how to cook and serve pasta:-
1.Boiling pasta - Packet dried pasta is very easy to cook. Check the packet to see the recommended amount of pasta per person, usually about 100g, and place in a large saucepan. Boil some water in your kettle and pour over the pasta, enough to cover and a bit more because many types of pasta double in size as they cook. Add a little salt and a dash of olive oil, to help stop the pasta sticking together, and bring the water back to the boil. Boil for 7-12 minutes according to the instructions on the packet. Stir regularly to prevent pasta sticking to the pan and serve once it is al dente - soft but has a bit of bite. Drain in a colander or sieve and serve.
If you are going to be using the pasta in a salad, drain and rinse the pasta to remove the sticky starch.
2.Fresh pasta - Packet fresh pasta can be found in the refrigerated sections of many supermarkets and is quick to cook because it hasn't been dried. Stuffed tortellini or ravioli pastas are delicious served with a drizzle of olive oil and some grated parmesan for a quick meal ready in five minutes. Many supermarkets also have chilled, ready made sauces to serve with pasta.
3.Pasta Salad - Tuna pasta salad is a traditional and great tasting pasta salad to serve at BBQs on balmy summer evenings. Simply boil some pasta twirls or shells until cooked, cool and then chill. Mix a can of tuna and some canned sweetcorn into the pasta and then add some crushed garlic and some chopped spring onions. Make a dressing out of English mustard, lemon juice, mayonnaise and stir into the pasta salad. Season and add herbs if you wish. This recipe is also great with roasted Mediterranean vegetables.
Look for pasta salad recipes online and experiment with different dressings and condiments such as soy sauce, Worcestershire sauce, tabasco sauce and chutneys.
4.Lasagne - Make a simple lasagne by using precooked lasagne sheets which do not need boiling before use. Layer in a rectangular deep dish with a bolognese sauce and a cheese sauce for a traditional "Ragu" lasagne. For lasagne with a twist, replace the bolognese sauce with a mushroom sauce or a chicken supreme sauce - look for ideas online.
5.Pasta desserts - There are traditional pasta puddings like macaroni pudding, which is a baked macaroni milk pudding, but there are also modern pasta puddings. How about making a sweet lasagne? Layer cooked apples or apple puree with lasagne sheets and ricotta cheese or use cherry pie filling or mashed banana - delicious. Search online for other pasta dessert recipes and stun guests at dinner parties with your creativity.
If you want to make a traditional macaroni pudding, boil a cup of macaroni in water, beat together 3 eggs, 600ml of milk, a tablespoon of granulated sugar, a dash of vanilla and a little nutmeg (freshly grated or dried), mix the cooked macaroni with the egg and milk mixture and pour into an ovenproof dish. Bake on a low heat (approximately 150 degrees Celsius) for half an hour. Serve and enjoy.
6.Homemade Pasta - There are many recipes online for how to make your own pasta dough to make your very own pasta. It is possible to buy pasta machines which press your pasta and cut it into sheets, ravioli squares or into linguine or spaghetti. Making homemade pasta is fun so give it a try.
Roger is an author and publisher for 'Recipe Collection'. If you are looking for a collection of recipes covering pasta recipes, amongst others, then the Recipe Collection site is the answer to your prayers. There is a recipe for every family member and every occasion.
Article Source: http://EzineArticles.com/?expert=Roger_Wakefield
Making the Most From Your Barbecue
There's more to BBQ food that sausages and burgers and, if you have treated yourself to a gas BBQ with a lid, there are so many different foods and cooking styles you can try out.
Here are some tips to help you get the most out of your BBQ:-
1. Smoking - Buy yourself some smoking wood chips or planks for smoking your own meat. Different woods will give your meat a different flavour so experiment. Follow the instructions on the chips - some chips will need soaking for about half an hour in water whereas others can be used dry. If your BBQ has a smoking box, fill one side with the chips and the other with water. If you do not have a smoking box, you can make a pouch or envelope out of foil for your wood chips - make slits in it and position it above the heat under the grill bars. Close the lid of your BBQ and don't put the meat on until you see smoke coming out. Cook with the lid closed.
You will need to use a meat thermometer to check that the meat is cooked - some woods turn the meat pink so it will be hard to tell.
2. Keep pests away - Eating outside and enjoying your BBQ can be ruined by flies, wasps, gnats and mosquitoes. Use citronella candles, torches or lamps or cook with garlic to repel those pesky pests.
3. Hygiene - You don't want your guests to get food poisoning so here are a few hygiene tips:-
- Use a meat thermometer to check meat is cooked properly.
- Keep chopping boards clean and use separate ones for chopping raw meat and preparing salads and vegetables. Wash plastic boards in a dishwasher and clean wooden ones with hot, soapy water and then spray with a bleach solution and air dry.
- Use separate cooking utensils for raw meat and taking cooked meat off the grill.
- Use separate plates for carrying raw meat to the BBQ and carrying cooked meat.
4. Keep your BBQ clean - clean regularly with a wire brush and scraper. Keeping the grill clean will stop food being contaminated with the flavours of past BBQs. BBQs are easier to clean when they are still warm.
5. Use marinades to flavour meat and fish - Marinade meat in a plastic container with a good seal or in a well-sealed plastic bag. You will then be able to turn the container or bag over at regular intervals to coat different sides of the meat.
6. Cook with the BBQ lid down to keep a constant temperature.
7. Keep food from sticking - Brush or spray the grill with oil before placing meat or fish on the grill.
8. Preheat the burners for at least 10 minutes - This helps to prevent food from sticking and will also give meat lovely grill lines/sears.
9. Check your gas level before entertaining and keep a spare tank handy.
10. Remember to soak wooden implements and skewers so that they don't burn.
So, now we have outlined some of the basics, you have no excuse for not unpacking the barbecue grill and firing it up again.
Find BBQ recipes online and remember that you can also cook fruit and desserts on your BBQ.
Roger provides content for 'Recipe Collection'. If you are on the lookout for a large recipe collection covering BBQ recipes, (amongst others), then the 'Recipe Collection' web site is the answer to your prayers. There you are sure to find a BBQ recipe to please every palate.
Article Source: http://EzineArticles.com/?expert=Roger_Wakefield
Here are some tips to help you get the most out of your BBQ:-
1. Smoking - Buy yourself some smoking wood chips or planks for smoking your own meat. Different woods will give your meat a different flavour so experiment. Follow the instructions on the chips - some chips will need soaking for about half an hour in water whereas others can be used dry. If your BBQ has a smoking box, fill one side with the chips and the other with water. If you do not have a smoking box, you can make a pouch or envelope out of foil for your wood chips - make slits in it and position it above the heat under the grill bars. Close the lid of your BBQ and don't put the meat on until you see smoke coming out. Cook with the lid closed.
You will need to use a meat thermometer to check that the meat is cooked - some woods turn the meat pink so it will be hard to tell.
2. Keep pests away - Eating outside and enjoying your BBQ can be ruined by flies, wasps, gnats and mosquitoes. Use citronella candles, torches or lamps or cook with garlic to repel those pesky pests.
3. Hygiene - You don't want your guests to get food poisoning so here are a few hygiene tips:-
- Use a meat thermometer to check meat is cooked properly.
- Keep chopping boards clean and use separate ones for chopping raw meat and preparing salads and vegetables. Wash plastic boards in a dishwasher and clean wooden ones with hot, soapy water and then spray with a bleach solution and air dry.
- Use separate cooking utensils for raw meat and taking cooked meat off the grill.
- Use separate plates for carrying raw meat to the BBQ and carrying cooked meat.
4. Keep your BBQ clean - clean regularly with a wire brush and scraper. Keeping the grill clean will stop food being contaminated with the flavours of past BBQs. BBQs are easier to clean when they are still warm.
5. Use marinades to flavour meat and fish - Marinade meat in a plastic container with a good seal or in a well-sealed plastic bag. You will then be able to turn the container or bag over at regular intervals to coat different sides of the meat.
6. Cook with the BBQ lid down to keep a constant temperature.
7. Keep food from sticking - Brush or spray the grill with oil before placing meat or fish on the grill.
8. Preheat the burners for at least 10 minutes - This helps to prevent food from sticking and will also give meat lovely grill lines/sears.
9. Check your gas level before entertaining and keep a spare tank handy.
10. Remember to soak wooden implements and skewers so that they don't burn.
So, now we have outlined some of the basics, you have no excuse for not unpacking the barbecue grill and firing it up again.
Find BBQ recipes online and remember that you can also cook fruit and desserts on your BBQ.
Roger provides content for 'Recipe Collection'. If you are on the lookout for a large recipe collection covering BBQ recipes, (amongst others), then the 'Recipe Collection' web site is the answer to your prayers. There you are sure to find a BBQ recipe to please every palate.
Article Source: http://EzineArticles.com/?expert=Roger_Wakefield
Turkey Cooking Time - How Do You Know When It's Done?
Whether you just fancy a turkey for dinner, or it's thanksgiving and you are preparing the traditional turkey meal, you will need to get the cooking time right. Different sizes of turkey take different lengths of time to cook, and while an overcooked, dry turkey is not a very tasty meal, the alternative - an undercooked turkey and the risk of food poisoning, is even less attractive. While steaks are OK to consume rare, poultry has a much higher risk of disease from being consumed undercooked.
What to Consider
The cooking time of a turkey depends on several factors, including the method of cooking, the dish used to cook it, the size, and whether or not the turkey is being cooked from frozen or fresh.
You can get guideline cooking times from most cookbooks, and many cookery websites offer calculators that will help you work out how long the turkey will take to cook. The standard times are usually based on weight, and whether or not the turkey is fresh or frozen. Don't forget to adjust the time - fan assisted ovens, for example, usually cook more quickly than non fan ovens.
There is one other option worth considering. You can the turkey hot line which several manufacturers have started and ask an expert what they think the best turkey cooking time is. Bear in mind however, that there are many variables which have an effect on the required cooking time, so it is always best to check the internal temperature of the turkey with a cooking thermometer. Don't just set the timer and forget about it.
A Simple Guideline
As a rule of thumb, a 10 to 20 pound turkey should be cooked after being roasted for five hours. A bigger bird - in the 20 to 30 pound range, will need six hours of roasting time. If possible, don't just rely on those numbers - try to use a meat thermometer to test the turkey - a fully cooked turkey should have an internal temperature of 165 degrees.
Remember to baste the turkey often - or cook it in a roasting bag, so that it stays moist and does not dry out. The main course is the most important part of the meal, unless, of course, you are happy to just order pizza to replace it if it doesn't work out!
Article Source: http://EzineArticles.com/?expert=Darlyn_Burkle
Tips About Kitchen Knives - Quality Vs Costs
The most expensive knife isn't necessarily the best. If you don't keep your knives in good condition, they won't be easy to cook with, no matter how costly they were. It's vital to have the right knives and be able to make sure they're in good shape, if you want to have an efficient kitchen and avoid accidents.
Get a Chef's Knife
Make sure that you have a quality chef's knife - the one blade every cook should have. This is a large handled knife with a blade that starts out wide near the base. It then tapers to a point. This is the knife you'll use for the majority of your cutting in the kitchen. Since chef's knives are so versatile, a full knife set isn't really worth the cost. Investing in a single, high quality chef's knife and keeping it very sharp will serve you better in the long run.
Remember that not every chef's knife is the same. These blades come in many different sizes, and are measured by the length of the blade. Don't get one that's too small - the smallest knife you should buy for all purpose use is around eight inches long, not including the handle. Small knives may seem safer or easier to use, but that's not always true. Large knives can be used to cut small things, but the reverse doesn't work.
The variety of knives can be bewildering, since even an eight inch chef's knife comes in examples between fifteen and a hundred and fifty dollars. Look for a knife that's around twenty-five dollars if you're on a budget, but more money can get you a more attractive knife. A significant overhang below the handle will help you keep it sharp.
Keep Your Knives Sharp!
You might have heard that a costly knife will hold it's edge longer. That's not really true. Good steel does keep an edge better than the cheapest metal, but cutting any sturdy root vegetable will cause the edge to go out of true. It doesn't matter if you're using a mediocre knife or one that's top of the line. To help fix this, use a steel to straighten the edge on a daily basis. Steels are the long sticks you've probably seen with knife sets, and are traditionally made from steel. However, many are not ceramic or diamond. Using a steel is just a matter of swiping it down the side of the knife at a twenty degree angle, but this takes some experience. For those who aren't comfortable with this process, there are also a few easier options.
However you choose to keep your knives sharp, wash and dry them before and after you sharpen. Once you get used to having your knives sharp, it'll be easy to tell when the edge is going. Cutting will be a lot harder, especially on tough things. Want to test it? Slide the knife along the skin of a tomato or a peach, but don't press down. Sharp knives will cut in right away.
Proper Sharpening
A knife and tool sharpener, which has a built in angle, will help you straighten a knife without a lot of skill. Hold the knife with the edge up, and the tip hanging off the counter's edge. Swipe your sharpener over the edge a few times, and the blade will be a lot sharper. Remember that this kind of sharpener slowly eats away at the blade, and will shorten its life. However, a sharp knife for a shorter time is better than one that is always dull. This is worth keeping in mind if you're unable to have your knives sharpened professionally and aren't comfortable with a steel.
A knife should always be treated carefully if you want to preserve its edge. Never use cutting boards of glass, granite, or other hard materials. Wood and plastic are better. The edge should be preserved from damage by immediate washing and drying after use. Store your knife somewhere out of the way of other dishes, so it'll stay in good shape.
Robert G. Knechtel has developed several websites focusing on cooking and the tools that make food preparation easier and better, including About Kitchen Cutlery, as well as information about top cutlery brands, including Henckels Knives and Wusthoff Knives.
Article Source: http://EzineArticles.com/?expert=Robert_Knechtel
Healthy Eating Guidelines - Hygiene in the Kitchen
Following Healthy Eating Guidelines and improving your diet is all very well, but what if the food itself is causing you a problem? Eating healthy food will boost your immune system, and give more energy and vitality - but only if the food itself is wholesome. There are many food borne bacteria and diseases which can cause food poisoning or worse which are a real threat to our health and wellbeing. As we move into the summer months we have to be even more careful as we tend to eat in a more relaxed environment and food preparation is handled differently. There are a number of basic precautions you can take to prevent any problems. Most safety tips when handling, preparing, and storing food are just common sense, but it is surprising how quickly that can fly out of the window when the sun comes out.
Food temperatures, both when cooking and storing, are most important. It is sensible to use a thermometer in order to make sure that you meat is reaching a high enough temperature inside. Some meats, such as beef, can be served rare with no problems, but pork and chicken must be thoroughly cooked through - especially if you are barbecuing. This will ensure that any bacteria will be safely destroyed. In the case of burgers and other loaf meats that have been ground or minced and formed into patties, they must be cooked right through.
When your food has been cooked, you should continue to watch the temperatures at which you store it. The common sense rule is hot means hot, and cold means cold! Cold foods should be stored at less than 40F and hot food should be maintained at a temperature of no less than 140 F for safety and good health. When cooling food for refrigeration make sure you cover it well and put it in the refrigerator within two hours of cooking. Adequate care also needs to be taken when thawing food from the freezer, whether you have just brought it home from the supermarket or taken it out of your own freezer. Place the food in a bowl or dish that will hold any water that comes out of the food to prevent contamination and thaw it slowly in the fridge rather than at room temperature. If you use your microwave to defrost food, make sure it is thoroughly defrosted before you start to cook or eat it.
Cross contamination is probably the single biggest problem in food preparation. Bacteria can easily cross from one food item to another in any number of ways. One of the biggest culprits is the chopping board, cooked and raw foods should never be cut on the same board and you should keep meat, fish, dairy and vegetables separate. I use different colored boards - all of which can go in the dishwasher. Always use clean dishes and containers for different foods and make sure they are properly washed - not just swished under a tap. Make sure you use different utensils for each type of food - knives are the worst culprits. If you use a knife to cut raw chicken and then use it again on cooked food the bacteria from the raw chicken will almost certainly transfer to the cooked food which then has the potential to make you very ill. Always clear as you go in the kitchen, keeping your work area clean, wiped and dry. The most important food safety guideline is to wash your hands regularly in hot soapy water. Putting them briefly under a running tap does not count! Each time you touch any raw foods, you should make sure that no bacteria remains on your hands.
These simple precautions will ensure that you and your family enjoy your healthy food and stay healthy after you have eaten it. Healthy Eating Guidelines will serve you well in terms of your diet and common sense will make sure you get the most benefit from the delicious foods that you prepare.
Annie Horthorne grew up in the catering business and has always been an enthusiastic and highly regarded cook. She has a special interest in healthy eating and how to make it tasty and fun. Annie's delicious healthy eating recipes can be found on her site about Healthy Eating Guidelines.
Article Source: http://EzineArticles.com/?expert=Annie_Horthorne
Food temperatures, both when cooking and storing, are most important. It is sensible to use a thermometer in order to make sure that you meat is reaching a high enough temperature inside. Some meats, such as beef, can be served rare with no problems, but pork and chicken must be thoroughly cooked through - especially if you are barbecuing. This will ensure that any bacteria will be safely destroyed. In the case of burgers and other loaf meats that have been ground or minced and formed into patties, they must be cooked right through.
When your food has been cooked, you should continue to watch the temperatures at which you store it. The common sense rule is hot means hot, and cold means cold! Cold foods should be stored at less than 40F and hot food should be maintained at a temperature of no less than 140 F for safety and good health. When cooling food for refrigeration make sure you cover it well and put it in the refrigerator within two hours of cooking. Adequate care also needs to be taken when thawing food from the freezer, whether you have just brought it home from the supermarket or taken it out of your own freezer. Place the food in a bowl or dish that will hold any water that comes out of the food to prevent contamination and thaw it slowly in the fridge rather than at room temperature. If you use your microwave to defrost food, make sure it is thoroughly defrosted before you start to cook or eat it.
Cross contamination is probably the single biggest problem in food preparation. Bacteria can easily cross from one food item to another in any number of ways. One of the biggest culprits is the chopping board, cooked and raw foods should never be cut on the same board and you should keep meat, fish, dairy and vegetables separate. I use different colored boards - all of which can go in the dishwasher. Always use clean dishes and containers for different foods and make sure they are properly washed - not just swished under a tap. Make sure you use different utensils for each type of food - knives are the worst culprits. If you use a knife to cut raw chicken and then use it again on cooked food the bacteria from the raw chicken will almost certainly transfer to the cooked food which then has the potential to make you very ill. Always clear as you go in the kitchen, keeping your work area clean, wiped and dry. The most important food safety guideline is to wash your hands regularly in hot soapy water. Putting them briefly under a running tap does not count! Each time you touch any raw foods, you should make sure that no bacteria remains on your hands.
These simple precautions will ensure that you and your family enjoy your healthy food and stay healthy after you have eaten it. Healthy Eating Guidelines will serve you well in terms of your diet and common sense will make sure you get the most benefit from the delicious foods that you prepare.
Annie Horthorne grew up in the catering business and has always been an enthusiastic and highly regarded cook. She has a special interest in healthy eating and how to make it tasty and fun. Annie's delicious healthy eating recipes can be found on her site about Healthy Eating Guidelines.
Article Source: http://EzineArticles.com/?expert=Annie_Horthorne
The Joys of Refrigerator Cookies
Baking cookies seems to fill the house with a sense of well being and peace. Perhaps it is the smell of butter, vanilla, and spices emanating from the hot oven. Maybe it is the love and caring attention that is evident in cookies. Home, love, and cookies seem to go together.
Consider refrigerator, or icebox, cookies for the holidays. They can be made up ahead of time-even months ahead-and stored until ready to bake. Baking up those stored refrigerator cookies is mess free, takes little time, and you only need to bake what you need for the moment. Drop cookies are quick cookies; refrigerator cookies are convenient cookies.
Refrigerator cookies are also attractive. Nothing beats the uniform slices and consistent shape of refrigerator cookies. To keep that uniform shape, slice while the dough is still cold and firm and turn the log after every few slices to keep the log round. If the cookies have a flat edge, mold them back to shape with the curl of your finger before baking.
Roll the refrigerator cookies into logs (or blocks) as directed in the instructions then wrap them in waxed paper and aluminum foil. The logs can be refrigerated for a week or frozen for months. When you are ready to bake, remove the logs from the refrigerator to unthaw. It's easier to slice a log that is not completely thawed and the cookies bake fine-though you may need to add another minute or so.
Read more articles like this at www.preparedpantry.com.
Dennis Weaver is the author of How to Bake, a free 250-page e-book. Which is free at The Prepared Pantry The Prepared Pantry sells bread mixes and other baking mixes and offers a free Bread Center with recipes and techniques.
Article Source: http://EzineArticles.com/?expert=Dennis_R_Weaver
Consider refrigerator, or icebox, cookies for the holidays. They can be made up ahead of time-even months ahead-and stored until ready to bake. Baking up those stored refrigerator cookies is mess free, takes little time, and you only need to bake what you need for the moment. Drop cookies are quick cookies; refrigerator cookies are convenient cookies.
Refrigerator cookies are also attractive. Nothing beats the uniform slices and consistent shape of refrigerator cookies. To keep that uniform shape, slice while the dough is still cold and firm and turn the log after every few slices to keep the log round. If the cookies have a flat edge, mold them back to shape with the curl of your finger before baking.
Roll the refrigerator cookies into logs (or blocks) as directed in the instructions then wrap them in waxed paper and aluminum foil. The logs can be refrigerated for a week or frozen for months. When you are ready to bake, remove the logs from the refrigerator to unthaw. It's easier to slice a log that is not completely thawed and the cookies bake fine-though you may need to add another minute or so.
Read more articles like this at www.preparedpantry.com.
Dennis Weaver is the author of How to Bake, a free 250-page e-book. Which is free at The Prepared Pantry The Prepared Pantry sells bread mixes and other baking mixes and offers a free Bread Center with recipes and techniques.
Article Source: http://EzineArticles.com/?expert=Dennis_R_Weaver
How to Make Marvelous Meringues Every Time
This article could well have been called 'marvelous meringues' for that is what they are. quick to make, mouth-watering to look at, and delicious to eat, meringues are everyones dream dessert.
The basic mixture is made from castor sugar and egg whites. for perfect meringues use fresh whites and, when separating the yolk from the white, make quite sure none of the yolk has slipped into the white. Egg yolk contains fat and any type of fat will prevent egg whites from frothing.
So make sure all bowls, whisks, and spoons being used are free from grease by plunging them into boiling water, then dry well before use.
The proportion of whites to sugar is 2oz (25g) sugar to each egg white. meringues are usually made with castor sugar rather than granulated sugar, as the latter contains large sugar crystals, which can puncture the beaten whites.
Have everything ready before beginning. egg whites are fragile and easily collapse after beating. so get everything ready before starting - and ignore the ringing
telephone! switch on the oven and prepare the baking trays. if your trays have sides, use the base of the tray instead of the top, then grease and line with baking parchment - not greaseproof paper as meringues stick to the surface. It is a good idea to draw penciled shapes as a guide, for instance, circles, onto the parchment, then turn the paper over onto the greased tray. Next weigh and sift the sugar.
It depends on the number of egg whites used as to which piece of equipment to choose. a large food mixer makes a marvelous job of beating egg whites, but makes little impact on only one, which will sit forlornly in the base of the bowl. It works best with three or more. so when whisking one or two whites, use either a hand or electric whisk.
Start by whisking slowly, then, as the whites become frothy, turn up the speed and whisk until you have what is known a 'soft peak', meaning that the mixture is white, frothy and will softly peak when the whisk is lifted. now begin introducing the sugar. sprinkle two tablespoonfuls at a time over the whites, and whisk well after each addition. once all the sugar is added the meringue mix will be thick and white. Test by pulling the whisk up and the mixture should stand up in a firm peak.
A large,cotton icing bag, together with a big plastic nozzle, are ideal for piping meringues. make a circle of the first finger and thumb and place the bag into this space. now, use a tablespoon to drop the meringue mixture into the bag. If you find this method difficult, place the bag into a wide-necked jug to give it support while being filled. Never fill the bag more than two-thirds full. twist the top of the bag, then hold it in one hand, while giving support with the other. If you find the idea of using a piping bag too intimidating, the mix can be spooned onto the baking tray.
Place in a cool oven (around gas mk 1, 275ºf degrees or 140ºc) and leave to dry out for about one hour - this depends on the size of meringue. Turn the oven off and leave in the oven until cold. once dry they should lift easily off the baking parchment.
Meringues are traditionally filled with whipped cream. If there are any left, these can be stored in the refrigerator until the next day. by then the cream will have softened the meringue - different, but still delicious.
Pat Lock is a cake decorating expert with over 25 years experience who runs the excellent Cake Decorating Tips website. She has won awards at the prestigious international competition at Hotel Olympia, London and is also an accomplished author.
Article Source: http://EzineArticles.com/?expert=Pat_Lock
The basic mixture is made from castor sugar and egg whites. for perfect meringues use fresh whites and, when separating the yolk from the white, make quite sure none of the yolk has slipped into the white. Egg yolk contains fat and any type of fat will prevent egg whites from frothing.
So make sure all bowls, whisks, and spoons being used are free from grease by plunging them into boiling water, then dry well before use.
The proportion of whites to sugar is 2oz (25g) sugar to each egg white. meringues are usually made with castor sugar rather than granulated sugar, as the latter contains large sugar crystals, which can puncture the beaten whites.
Have everything ready before beginning. egg whites are fragile and easily collapse after beating. so get everything ready before starting - and ignore the ringing
telephone! switch on the oven and prepare the baking trays. if your trays have sides, use the base of the tray instead of the top, then grease and line with baking parchment - not greaseproof paper as meringues stick to the surface. It is a good idea to draw penciled shapes as a guide, for instance, circles, onto the parchment, then turn the paper over onto the greased tray. Next weigh and sift the sugar.
It depends on the number of egg whites used as to which piece of equipment to choose. a large food mixer makes a marvelous job of beating egg whites, but makes little impact on only one, which will sit forlornly in the base of the bowl. It works best with three or more. so when whisking one or two whites, use either a hand or electric whisk.
Start by whisking slowly, then, as the whites become frothy, turn up the speed and whisk until you have what is known a 'soft peak', meaning that the mixture is white, frothy and will softly peak when the whisk is lifted. now begin introducing the sugar. sprinkle two tablespoonfuls at a time over the whites, and whisk well after each addition. once all the sugar is added the meringue mix will be thick and white. Test by pulling the whisk up and the mixture should stand up in a firm peak.
A large,cotton icing bag, together with a big plastic nozzle, are ideal for piping meringues. make a circle of the first finger and thumb and place the bag into this space. now, use a tablespoon to drop the meringue mixture into the bag. If you find this method difficult, place the bag into a wide-necked jug to give it support while being filled. Never fill the bag more than two-thirds full. twist the top of the bag, then hold it in one hand, while giving support with the other. If you find the idea of using a piping bag too intimidating, the mix can be spooned onto the baking tray.
Place in a cool oven (around gas mk 1, 275ºf degrees or 140ºc) and leave to dry out for about one hour - this depends on the size of meringue. Turn the oven off and leave in the oven until cold. once dry they should lift easily off the baking parchment.
Meringues are traditionally filled with whipped cream. If there are any left, these can be stored in the refrigerator until the next day. by then the cream will have softened the meringue - different, but still delicious.
Pat Lock is a cake decorating expert with over 25 years experience who runs the excellent Cake Decorating Tips website. She has won awards at the prestigious international competition at Hotel Olympia, London and is also an accomplished author.
Article Source: http://EzineArticles.com/?expert=Pat_Lock
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