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7 Cool Tips for Making Yummy Dessert

These tips will definitely come in handy!

  1. Cold whites whisk much more easily than at room temperature.
  2. Do not beat egg whites using aluminum dishes (spoon, fork, bowl …), the whites darken.
  3. It is better to bake thin cake cakes not on the baking sheet itself, but on cooking paper. So the cakes do not break, it is convenient to remove them from the baking sheet.
  4. After baking, the sponge cake should cool well. If you try to cut a warm or hot sponge cake, the cakes are crumpled.
  5. Cool well before whipping the cream. Cream should be fresh, fat content of at least 30-35%. Low fat cooking cream is not suitable for whipping.
  6. The cream is whipped with a frame mixer. Cream is considered well-whipped if its mass has increased several times and at the same time holds well on the broom.
  7. For Tiramisu cake, expensive mascarpone cheese can be replaced with whipped cream with sugar.
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Cooking Tips

6 Cake Decorating Tips for Beginners

Have you always dreamed of making the perfect cake by decorating it beautifully? But are you not a professional pastry chef? Then these tips are for you.

  1. Baking the cakes in advance and freezing them will make it easier to decorate the cake. Frozen cakes do not crumble so much, this greatly facilitates the application of the cream. These cakes will stay fresh in the freezer for up to a week. You can also prepare the cream in advance and store it in the refrigerator, in an airtight container, for up to a week.
  2. It is no coincidence that the stands are used by professional pastry chefs. This allows the cream or glaze to be applied easily and evenly on all sides. And also make any decor without mistakes, apply drawings, decorative elements, and so on.
  3. Leveling the cake layers is important as they must be completely flat. Otherwise, they may tilt when you stack them on top of each other, making the cake uneven. A serrated knife is ideal for this purpose. Just make sure the blade of your knife is longer than the diameter of your cake. The goal is to cut off any domed top. To make it perfectly flat.
  4. The next step is assembling the cake. Lubricate the first crust with a spatula. Place the second cake on it with the bottom side up and apply the cream again. Do this with all the cakes. Now apply a layer of cream all over the cake and refrigerate for 15-30 minutes. This allows the layers of cream to cure completely before applying the last layer of cream.
  5. Place the collected cake layers on the turntable and apply a layer of cream using a spatula. A pastry spatula is a flat piece of metal with one flat edge and one serrated edge. To use the tool, drag an edge along the sides of the cake, rotating it in the opposite direction.
  6. Making decorative flowers and other decorations using a piping bag and various pastry attachments takes practice. This also applies to decorating with royal glaze. A great way is to practice on a piece of wax paper instead of the cake itself. Small single flowers can be transferred from wax paper to cake. Practice is key. And over time, everything will turn out perfect for you!
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Cooking Tips

6 Important Cake Making Tips

Some tricks for making homemade baked goods.

  1. If necessary, the warm base of the cake can be cut into horizontal layers using a thick thread or nylon fishing line: take it with both hands and carefully separate the horizontal layers or pieces of dough; cakes when cutting will turn out to be even and of any desired thickness.
  2. After removing the cake pan from the oven, put it on a wet cold towel or put the cake pan in hot water for a few minutes: the steam will help the dough to separate from the walls and bottom of the pan and the cake will be easy to remove.
  3. If the cake stuck to the paper laid on the bottom of the form, you need to take the thread with both hands and carefully draw it between the cake and the paper.
  4. It is best to chill the finished cake, taken out of the mold, by placing it on an overturned sieve or wire rack – then its bottom and sides will not get damp.
  5. If the base of the cake is slightly burnt, let it cool well and carefully clean the burnt layer with a fine grater or knife. Then lightly soak it with syrup, grease with cream or a thin layer of jam and sprinkle generously with powdered sugar.
  6. Before preparing any pastry dough, especially biscuit, it is imperative to sift the flour: it is saturated with oxygen and loosened, and the dough is more airy.
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5 Tips How to Make a Tender and Juicy Beef Steak

For many, steak is chicken, pork, lamb, fried in a pan or charcoal. However, we need just beef – juicy, with a rich taste. Everything else is an attempt to replace marbled meat.

By the way, how do you get it? To do this, the bulls are fed their fill for 4-6 months. How long the animal will have a feast for the whole world depends on the category that is later assigned to the carcasses. For example, prime is a real benchmark from which great steaks are made. The most popular product is chosen, followed by select. Most restaurateurs use choice – this is the best option: it is moderately greasy, moderately tender.

  1. For cooking, you need to take only fresh meat. It should be chilled. Leave it to lie down just before grilling to warm it up to room temperature.
  2. We remind you: the dish in question can only be made from beef. Other options (lamb, pork, chicken, fish) can also be grilled, but this does not make them a steak.
  3. The ideal thickness for portions is 2.5 to 4 cm.
  4. If you have uncut marbled meat, it doesn’t matter. It must be cut strictly across the fibers.
  5. Tender pieces are prepared from the back muscles – the least loaded.
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Cooking Tips

7 Tips for Cooking Charlotte

Charlotte is probably the most popular apple pie. From our article, you will see that the preparation consists in simple mixing of the ingredients, as a result of which an airy sponge cake with the most delicate apple filling is obtained.

  1. Traditional charlotte is made from apples. Antonovka is considered the best apple for a pie. The pronounced sourness of Antonov apples perfectly complements the taste of sweet biscuit.
  2. Add vanilla, cinnamon, nutmeg, or cardamom to the batter for a flavorful pie. A pinch of ginger will add a light piquancy to the cake. When adding spices, don’t overdo it.
  3. Finely grated lemon zest will give the charlotte taste a finishing touch.
  4. Sugar can be replaced with honey. Put the chopped apples in a bowl with honey. If the honey is candied, then melt it first.
  5. The first thing to do before you start making charlotte is to turn on the oven. Preparatory procedures will take 15-20 minutes, during which time the temperature should rise to 180-200 ° С
  6. Making a biscuit for charlotte is very simple. To do this, you need to separate the whites of the four eggs from the yolks, cool them and beat them separately until a stable foam. Continuing to beat, gradually add 1 glass of sugar and 1 glass of flour to the proteins. At the very end, add four yolks and beat together again. The biscuit prepared in this way will not settle, but will turn out to be fluffy and tender.
  7. Apples for charlotte are washed and wiped dry, cut into slices or pieces, while removing the core. Some housewives recommend peeling the peel from the apples, but this is unnecessary. When baked, the rind becomes soft and gives the taste a sour taste.
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Cooking Tips

6 Helpful Dessert Cooking Tips

Do you want to cook the most delicious desserts? We will help you with this 🙂

  1. It is better to prepare fruit salads in advance so that the fruit has time to release its juice and create that unique, incomparable fruit bouquet.
  2. Fruit salads can be made from a wide variety of fruits, it is important that not all fruits are either sweet or sour.
  3. If there is no time to infuse fruit salad, then pour some fruit liqueur into it.
  4. Stale eggs do not beat well, so we select only fresh eggs.
  5. To determine whether an egg is fresh or not, it is immersed in a 10% solution of ordinary table salt. Fresh eggs will sink to the bottom, spoiled ones will float, semi-fresh ones will be between the first and second.
  6. Slightly heated yolks grind faster than cold ones.
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Cooking Tips

10 Tips for Baking Homemade Cakes

These tips will definitely come in handy 🙂

  1. Egg yolks can be saved by placing them in a jar of water and placing the jar in the refrigerator.
  2. If you need protein, you can extract it from the egg by piercing it with a thick needle on both sides and blowing the white out. This will leave the yolk in the shell.
  3. Use a paper funnel to separate the white from the yolk.
  4. The coolly kneaded dough sticks to your hands, but rolls out well with a bottle of cold water.
  5. Butter will not darken when frying if the pan is first greased with a little vegetable oil.
  6. To make the cake easy to remove from the mold, after the oven, you need to put it on a rag soaked in cold water.
  7. If the sunflower or olive oil becomes cloudy and has an unpleasant odor, add a spoonful of table salt per liter. After a few days, the settled oil can be drained.
  8. To cut a crumbly cake, the knife must be heated by lowering boiling water.
  9. To prevent the dough from burning, you need to put a frying pan with water or an asbestos sheet under the baking sheet.
  10. The rolled dough is easy to transfer to a baking sheet if you screw it on a rolling pin and unfold it on a baking sheet.
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Cooking Tips

10 Cool Cake Cooking Tips

Do you want to be able to bake the most delicious cakes? Then these tips will definitely come in handy!

  1. The whites whisk well if they are fresh and chilled. It is best to do this in a cool place.
  2. Yolks with sugar are easier to grind slightly warmed up.
  3. Before use, it is better to dilute soda with water, or mix thoroughly with flour.
  4. The glazed product does not dry out for a long time and is better preserved.
  5. A filled cake must be left standing for at least half a day to acquire the appropriate flavor.
  6. The fruit pie will be especially juicy if you put a layer of curd under the fruit.
  7. The fruit is sprinkled with sugar at the end of cooking, otherwise it will ooze too much juice.
  8. Products made from unleavened dough will be crumbly if you add a spoonful of cognac to the dough.
  9. The icing for cakes and cookies can be colored red with beet juice and orange with orange juice.
  10. You can get a good icing by melting chocolates and mint candies, adding a couple of tablespoons of water or milk.
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Cooking Tips

8 Tips for Making the Perfect Soufflé

The most important tips for the perfect soufflé:

  1. Perfectly beaten egg whites should be thick and not sag!
  2. Observe the amount of ingredients, cooking times and temperatures exactly!
  3. Choose a cylindrical baking dish that’s smooth on the inside!
  4. Lubricate the mold before placing the soufflé in it.
  5. Don’t overfill the baking dish to allow the mixture to rise!
  6. After filling, immediately place the dish in a water bath in a preheated oven!
  7. Don’t open the oven too early!
  8. Serve this gourmet dish ASAP!
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Cooking Tips

11 General Tips for Cooking a Juicy Steak

Mastering the art of making juicy and mouth-watering steaks is easy. The main thing is to strictly follow several rules and remember the difficulties that both beginners and regulars of the kitchen may encounter.

  1. The steak should only be prepared with fresh, chilled meat. The meat is usually brought to room temperature before frying. If the steak has been frozen, leave it in the refrigerator overnight. Wipe the meat dry before starting the cooking process.
  2. The width of the meat is also very important. Ideally, this is a piece of 2.5 to 4 centimeters.
    If you cut the meat yourself and at home, then it is worth remembering one simple rule: cut it strictly across the fibers.
  3. For steak, use a heavy skillet or grill pan. They make it easier for you to control the temperature and the frying process in general.
  4. It is important to preheat the pan correctly. It should be very hot, but not smoke. Otherwise, the meat will burn on the outside before it can cook on the inside. The steak should sizzle as it touches the surface of the pan.
  5. It is better to start frying meat at high temperatures, and then switch to lower ones. This will ensure even roasting and prevent the meat from losing its flavor and color.
    Typically, cook a medium-rare steak for 4 minutes on each side. Meat with the blood takes 1-3 minutes.
  6. Fully fried steak is fried for 3 minutes on each side over high heat and then cooked until fully cooked for 6-8 minutes. However, you should still carefully monitor the meat, because the cooking time can vary depending on several factors.
  7. The steak can be flipped frequently. This will ensure even frying, and the edges of the steak will not dry with this technique. If you decide to turn it over rarely, only 2-4 times during the cooking process, then the final result will be a beautiful lattice pattern. However, only if you are grilling the steak.
  8. You can check the readiness of the steak with your fingers. To do this, lightly press down on the steak with your fingertip. The bloody steak is soft and pliable to the touch; well done – hard; medium roast is a cross between the two previous options.
  9. After the meat is ready, you need to remove it with special cooking tongs and leave for 10-15 minutes.
  10. If you are afraid that the steak will cool, then use food foil. You should not neglect this rule, because this is the only way to get a really juicy, mouth-watering, and delicious dinner.
  11. The steak is best served on warm plates. Knives must be sharply sharpened.
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