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Greasing muffin cups. Prevent sharp edges on muffins,
bar cookies or quick breads by greasing the muffin cups or pans
only on the bottom and halfway up the sides so the batter is
higher than the grease line. This is one time you might not
want to use a pan spray. |
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Flour and humidity: Flour is porous like a sponge.
When the air around it is dry, flour will be dry. When the air
is humid, flour will absorb the moisture in it. Just as a dry
sponge can soak up more water than a wet sponge, so too can
dry flour. You'll find that during cold, dry months you'll often
need less flour when making dough, and in hot, humid months,
a bit more. |
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Proofing yeast: To "proof" yeast, first dissolve the
sugar (about 1 tablespoon for each 2 cups of liquid) or other
sweetener in warm water (about 95°F) and then add your yeast.
Wait several minutes for it to dissolve and begin to and develop
tiny bubbles. If it doesn't show signs of life, discard it and
try another batch. Yeast doesn't like salt, so add it after
the yeast is "proofed." |
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Storing potatoes and onions: Potatoes and onions should
be stored in a cool, dry place (not the refrigerator), separate
from each other. |
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