Baking Parchment Vs Greaseproof Paper
Greaseproof paper is NOT baking parchment. If using greaseproof paper make sure to grease it! Else your wonderful creation in which you have just invested several hours of your life (not to mention a thousand curses if you’re anything like me) will stick to the paper and all manner of awkwardness will ensue. See below for tips on greasing! If using baking parchment you won’t need to grease – just make sure you know which one you’re using. I have made this mistake countless times, however I’m hoping I’ve begun to turn a corner. Fingerscrossed.
Buttering Cake Tins
I have come to realise what many much more sensible people than myself realised many moons ago; a few minutes generously buttering your cake tin/s saves many minutes hassle when you come to retrieve your tasty treats. More importantly, you will also avoid the overwhelming disappointment of seeing your otherwise perfect puddings falling to pieces as they stick like a limpet to their new metal home. There’s nothing worse than spending time and effort on something for it to be scuppered at the last second. BTP. BUTTER TIN PROPERLY.
Don’t, and I mean DON’T, wear your favourite clothes when cooking. Don’t even wear clothes you quite like. Wear old clothes you care not a jot about. If, like George, you are a complete kitchen clutz you will make a mess and you will ruin many t-shirts, trousers and anything in between with fruit juice, oil, grease etc. It’s not worth the anguish, even if you do produce the best meal you’ve ever had, knowing one of your worldly possessions has been sacrificed needlessly in the making. Maybe even go one step further and wear an apron, you never know it might save your life. I’m not saying it will, but…stranger things have happened. (Apologies for the liberal use of a Daily Mail article – don’t worry, I am suitably disgusted with myself but a better source I could not find).
The best thing to get little bits of shell out of egg is with…another bit of shell! Amazing.
When squeezing a lemon/lime, stab the halved-side a few times first. It makes life so much easier.
Apparently no one really agrees on what a spatula actually is. To some people it is this, to others it is this but to me it will always be one of these bad boys. But anyway, the point is they are great for scraping cake mixture out of the bowl. You probably get an extra slice of cake out of that thin layer of mixture you can’t be bothered to spoon out, with a spatula. And when has more cake ever been a bad thing?
There are a few ways of doing this, but we find the easiest is to wash them by hand in hot soapy water. Dry them in the oven on a very low setting (around 70°) for around ten minutes. Put the jam into the jars whilst both are still hot. Remember that if you cool glass jars very quickly (put them in cold water whilst still hot) they will probably crack, so don’t do that.