tag:blogger.com,1999:blog-89862898751494217232024-03-05T09:41:52.845-08:00Baking & Cooking For BeginnersBeginners guide to Cooking and Baking - A collection of cooking and baking information, tips and recipesBimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-8986289875149421723.post-36573201252861270562011-08-06T01:04:00.000-07:002011-08-06T01:04:01.838-07:00Household Uses of Baking SodaBaking soda is a cheap and effective cleaner in the house.<br />
Since baking soda usually comes in rather big boxes, there will be more than enough for baking and we still tend to have lots of it left. Here are some useful ways you can use baking soda in your home.<br />
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<div style="color: blue;"><span style="font-size: large;"><u><b>Health Uses</b></u></span></div>1. Use it as an <span style="font-size: large;">antacid</span>.<br />
2. Use it as <span style="font-size: large;">underarm deodorant</span> by applying it with a powder puff.<br />
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3. Mix half a teaspoon with peroxide paste and use it as <span style="font-size: large;">toothpaste</span>.<br />
4. Use it as a <span style="font-size: large;">face and body scrub</span>.<br />
5. Add a cup to bathwater to <span style="font-size: large;">soften your skin</span>.<br />
6. <span style="font-size: large;">Relieve skin itch</span> from insect bites and pain from <span style="font-size: large;">sunburn</span>.<br />
7. <span style="font-size: large;">Remove strong odors </span>from your hands by rubbing them with baking soda and water.<br />
8. Put two tablespoons in your baby’s bathwater to help <span style="font-size: large;">relieve diaper rash</span>.<br />
9. Apply it on <span style="font-size: large;">rashes</span>,<span style="font-size: large;"> insect bites</span>, and <span style="font-size: large;">poison ivy irritations</span>.<br />
10. Take a baking soda bath to <span style="font-size: large;">relieve skin irritations</span>.<br />
11. <span style="font-size: large;">Heartburn</span>? Take a teaspoon of baking soda mixed with one-half glass of water.<br />
12. <span style="font-size: large;">Freshen your mouth</span> by gargling half a teaspoon of baking soda mixed water.<br />
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13. <span style="font-size: large;"><span style="font-size: small;">Relieve </span>canker sore pain</span> by using it as mouthwash.<br />
14. Use it to relieve<span style="font-size: large;"> bee stings</span>.<br />
15. Use it to relieve <span style="font-size: large;">windburns</span>.<br />
16. Apply it on <span style="font-size: large;">jellyfish sting</span> to draw out the venom.<br />
17. <span style="font-size: large;">Unblock stuffy nose</span> by adding a teaspoon of baking soda to your vaporizer.<br />
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<div style="color: blue;"><u><span style="font-size: large;"><b>In the Home</b></span></u></div><br />
18. Keep cut <span style="font-size: large;">flowers fresh longer</span> by adding a teaspoon to the water in the vase.<br />
19. <span style="font-size: large;">Put out small fires</span> on rugs, upholstery, clothing, and wood.<br />
20. Put an open container of baking soda in the <span style="font-size: large;">fridge </span>to <span style="font-size: large;">absorb the odors</span>.<br />
21. Sprinkle it on your <span style="font-size: large;">ashtrays </span>to reduce bad odor and prevent smoldering.<br />
22. Sprinkle it on your slippers, <span style="font-size: large;">boots</span>, shoes, and socks to <span style="font-size: large;">eliminate foul odor</span>.<br />
23. Turn baking soda into <span style="font-size: large;">modeling clay</span> by combining it with one and 1/4 cups of water and one cup of cornstarch.<br />
24. After feeding your baby, wipe his shirt with a moist cloth sprinkled with baking soda to remove the odor.<br />
25. Wipe your <span style="font-size: large;">windshield </span>with it to <span style="font-size: large;">repel rain</span>.<br />
26. Improve the smell of <span style="font-size: large;">dishrags </span>by soaking them in baking soda and water.<br />
27. Suck it in with your vacuum cleaner to remove the odor.<br />
28. <span style="font-size: large;">Freshen the air</span> by mixing baking soda with your favorite perfumed bath salts. Put the mixture in small sachet bags.<br />
29. <span style="font-size: large;">Restore stiff brushes</span> by boiling them in a solution of 1/2 gallon of water, 1/4 cup of vinegar, and a cup of baking soda.<br />
30. Put it under sinks and along basement windows to <span style="font-size: large;">repel cockroaches and ants</span>.<br />
31. Scatter baking soda <span style="font-size: large;">around flowerbeds</span> to prevent rabbits from eating your veggies.<br />
32. <span style="font-size: large;">Sweeten your tomatoes</span> by sprinkling baking soda on the soil around your tomato plants.<br />
33. Sprinkle it onto your <span style="font-size: large;">cat’s litter</span> box to absorb the <span style="font-size: large;">bad odor</span>.<br />
34. Sprinkle it on your <span style="font-size: large;">pet’s comb</span> or brush to <span style="font-size: large;">deodorize </span>their fur and skin.<br />
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<div style="color: blue;"><span style="font-size: large;"><u><b>In Cooking</b></u></span></div>35. Use it as a <span style="font-size: large;">substitute for baking powder</span> by mixing with it with cream of tartar or vinegar.<br />
36. <span style="font-size: large;">Wash fruits and vegetables</span> with it.<br />
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37. When <span style="font-size: large;">boiling a chicken</span>, add a teaspoon of baking soda to the water. Feathers will come off easier, and the flesh will be clean and white.<br />
38. <span style="font-size: large;">Soak dried beans</span> to a baking soda solution to make them more <span style="font-size: large;">digestible</span>.<br />
39. <span style="font-size: large;">Remove the distinctive taste of wild game</span> by soaking it in a baking soda solution.<br />
40. Make a <span style="font-size: large;">sports drink </span>by mixing it with boiled water, salt, and Kool-Aid.<br />
41. Remove the<span style="font-size: large;"> fishy smell</span> from your fillets by soaking the raw fish in a baking soda solution for an hour inside the fridge.<br />
42. Make<span style="font-size: large;"> fluffier omelets </span>by adding half a teaspoon of baking soda for every three eggs used.<br />
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43.<span style="font-size: large;"> Reduce the acid content</span> of your tomato-based recipes by sprinkling them with a pinch of baking soda.<br />
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<div style="color: blue;"><span style="font-size: large;"><u><b>Cleaning Purposes</b></u></span></div>44. Add a cup to the toilet, leave it for an hour, and then flush. It will <span style="font-size: large;"><span style="font-size: small;">clean </span>the toilet</span> and absorb the odor.<br />
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45. Use it to <span style="font-size: large;">scrub sinks</span>, showers, plastic and <span style="font-size: large;">porcelain tubs</span><br />
46. Spray it on walls, <span style="font-size: large;">mirrors</span>, and countertops.<br />
47. Add a spoonful to your <span style="font-size: large;">dishwasher </span>to make scrubbing dishes easier.<br />
48. <span style="font-size: large;"><span style="font-size: small;">Remove </span>grease</span> from pots and pans.<br />
49. <span style="font-size: large;">Dry clean carpets</span> and upholstered furniture by sprinkling baking soda over the fabric and gently brushing it. Leave it for an hour or overnight, then vacuum.<br />
50. <span style="font-size: large;">Boost your laundry detergent’s cleaning power</span> by sprinkling a handful on dirty clothes.<br />
51. Combine it with water to make a paste for <span style="font-size: large;"><span style="font-size: small;">polishing </span>stainless steel and chrome</span>.<br />
52. <span style="font-size: large;"><span style="font-size: small;">Remove </span>scratches</span> and crayon marks from vinyl floors and walls.<br />
53. <span style="font-size: large;"><span style="font-size: small;">Clean your </span>shoes</span> with it.<br />
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54. <span style="font-size: large;"><span style="font-size: small;">Clean</span> garbage cans</span> with it.<br />
55. Use it to <span style="font-size: large;">wash diapers</span>.<br />
56. <span style="font-size: large;"><span style="font-size: small;">Clean the</span> fridge</span> with it.<br />
57. <span style="font-size: large;"><span style="font-size: small;">Soak </span>brushes and combs</span> in a baking soda solution.<br />
58. Mix it with water to<span style="font-size: large;"> <span style="font-size: small;">wash </span>food and drink containers</span>.<br />
59. Put three tablespoons of baking soda to a quart of warm water, then use the mixture to <span style="font-size: large;"><span style="font-size: small;">wash</span> marble-topped furniture</span>.<br />
60. Absorb it with a damp sponge, then <span style="font-size: large;"><span style="font-size: small;">clean </span>Formica countertops</span> with the sponge.<br />
61. Use it to get rid of stale odors from cooling containers and <span style="font-size: large;">thermos bottles</span>.<br />
62. Run your<span style="font-size: large;"> coffee maker</span> with a baking soda solution, then rinse.<br />
63. Combine with hot water to <span style="font-size: large;">clean baby bottles</span>.<br />
64. <span style="font-size: large;"><span style="font-size: small;">Sprinkle it on </span>barbecue grills</span>, then rinse it off.<br />
65. Scatter it on your <span style="font-size: large;">greasy garage floor</span>, scrub the floor, and rinse.<br />
66. Remove burned-on food from a pan by soaking it in a baking soda solution for 10 minutes before washing.<br />
67. Clean your <span style="font-size: large;">ashtrays </span>with a baking soda solution.<br />
68. Keep your <span style="font-size: large;">drains </span>clean by putting four tablespoons of baking soda in them each week. Flush it down with hot water.<br />
69. Clean your <span style="font-size: large;">shower curtains</span> by soaking them in baking soda and water.<br />
70. Put it on a small brush to rub <span style="font-size: large;">canvas handbags</span> clean.<br />
71. Use it to remove <span style="font-size: large;">melted plastic bread wrapper</span> from a toaster. Sprinkle baking soda on a damp rug, then use the rug to clean the toaster.<br />
72. Use it to clean your <span style="font-size: large;">retainers and dentures</span>.<br />
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73. Make a thick paste of baking soda and water, and used it to scrub <span style="font-size: large;">enameled cast iron and stainless steel</span>.<br />
74. Mix four tablespoons of baking soda with a quart of warm water, and use it to clean the<span style="font-size: large;"> inside part of an oven</span>.<br />
75. Use it to <span style="font-size: large;">unclog gas stoves</span>.<br />
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<span style="font-family: Arial; font-size: small;"><span style="font-family: inherit;"><span style="font-size: xx-small;">Source: http://lifehackery.com/2008/07/22/home-4/ </span></span></span>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-8986289875149421723.post-67169082131865372632011-08-03T00:15:00.000-07:002011-08-03T00:35:07.647-07:00Baking powder vs baking sodaTo use baking soda or baking powder? Or both? And when do I use them?<br />
Baking is very much a science and these ingredients are both chemical leaveners. Below is a summary of their main characteristics so that you will get to know them better. <br />
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<div style="color: blue;"><span style="font-size: large;"><u><b>Baking Soda</b></u></span></div>- sodium bicarbonate<br />
- when combined with an acidic ingredient (such as buttermilk, vinegar, lemon juice, chocolate that is not dutch-processed, sour cream, honey, molasses including brown sugar, yogurt etc), bubbles of carbon dioxide are formed that expand under heat, thus leavening the baked goods<br />
- <span style="font-size: small;">Reaction </span>begins <span style="font-size: small;"><u>immediately </u></span>when mixed, so the <span style="font-size: small;"><u>batter to be baked immediately</u></span>, otherwise end product will be flat.<br />
- Too much baking soda adds a "soapy" taste and it also causes cocoa to redden.<br />
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<b><span style="color: #cc0000;">Test</span></b><br />
Baking soda can be kept almost indefinitely. They do not go bad but will lose their effectiveness. To test their effectiveness, mix 1/4 teaspoon of baking soda with 2 teaspoons of vinegar. The mixture should bubble immediately.<br />
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<div style="color: blue;"><span style="font-size: large;"><u><b>Baking Powder</b></u></span></div>- contains sodium bicarbonate, and cream of tartar and starch<br />
- comes in single-acting or double-acting<br />
- single acting baking powder is activated immediately by moisture<br />
- double acting baking powder is first activated by moisture, then by heat.<br />
- due to its 2-stage leavening power, the batter or mixture <u>can be delayed</u> for about 15-20 minutes before the leavening power is lost.<br />
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<div style="color: #cc0000;"><b>Test</b></div>To test the effectiveness of baking powder, mix 1 teaspoon of baking powder with 1/2 cup (120ml) of hot water. The mixture should bubble immediately. Stick to the the expiry date on the label of the container. But if you have not used it for quite some time, even if it has not expired, do the simple test before you use it.<br />
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<b><span style="color: #cc0000;">Substitution</span></b><br />
Baking soda <u>can be substituted</u> for baking powder in these proportions: 1 part baking soda, 1 part cornstarch, 2 parts cream of tartar. E.g. to substitute 1 tsp of baking powder, you can use 1/4 teaspoon of baking soda + 1/4 teaspoon cornstarch + 1/2 teaspoon cream of tartar.<br />
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But baking soda <u>cannot </u>be used to substitute baking powder.<br />
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<div style="color: blue;"><b>Note</b></div>When adding either baking soda or baking powder, sift them and then whisk them with other dry ingredients so that they will be uniformly mixed in the mixture. Too much of them in one area will cause your baked good to have large holes.Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-8986289875149421723.post-66447593528262389052011-06-29T07:26:00.000-07:002012-04-02T07:50:52.709-07:00How-Tos: Using a coupler (with step-by-step instructions)If you are just starting out with cake or cookie decorating and are new to piping, here's a useful step-by-step tutorial on how to use a coupler.<br />
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Using a coupler is very useful, especially when you want to use the same icing with different piping tips. Or if you are simply fickle, like me. I tend to have the impromptu want to switch piping tips, so using a coupler is almost always a must for me.<br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglW-Tk4B5DXrw3UR3E17q07GCYnn8iMqRFd-MyI0SyWJXEpYgBXSWj4w43ALyt_iUG3-cVtZZ0Gm8ltln7YQPkEkqgEVMt3IeGyFnQhqlRAGMfv8v91OHOGoVC-AAHo7iPlDxC9TBvfe0/s1600/DSC_6902+%2528bakingblog%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglW-Tk4B5DXrw3UR3E17q07GCYnn8iMqRFd-MyI0SyWJXEpYgBXSWj4w43ALyt_iUG3-cVtZZ0Gm8ltln7YQPkEkqgEVMt3IeGyFnQhqlRAGMfv8v91OHOGoVC-AAHo7iPlDxC9TBvfe0/s400/DSC_6902+%2528bakingblog%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Step 1: Unscrew your coupler</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYwl7cTVxj4mmmIJdaSwZv0cXTdkEszhb-HWP4DhhDp54oRi62IucLhMOVA4fMULmWHeA0Fj61jZ50mlAhdfRABpSufEWWyt-qVRdEHO_42afdobYn6QKCHnfkW3Op13cAO2D0EfgfE0/s1600/DSC_6903+%2528bakingblog%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsYwl7cTVxj4mmmIJdaSwZv0cXTdkEszhb-HWP4DhhDp54oRi62IucLhMOVA4fMULmWHeA0Fj61jZ50mlAhdfRABpSufEWWyt-qVRdEHO_42afdobYn6QKCHnfkW3Op13cAO2D0EfgfE0/s400/DSC_6903+%2528bakingblog%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Step 2: Insert the coupler into the piping bag and push it to the end, until you can't push any further. Make a mark at the point in the picture above. That's where you will cut it. </span></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVGIXL2Nrkm10jU2W_VGWaOo_phwPrH7_ydl6VNGMTkXPT5s_8oyPf9es1VWPVCs_l-m3SqOeoA8hB2T4CfV-ynz5pmpJMP6ji64pAtGrjKsqjmcjXfkgLDnsiVJ6pCLyGOsWhma6uu0/s1600/DSC_6906+%2528bakingblog%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="290" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwVGIXL2Nrkm10jU2W_VGWaOo_phwPrH7_ydl6VNGMTkXPT5s_8oyPf9es1VWPVCs_l-m3SqOeoA8hB2T4CfV-ynz5pmpJMP6ji64pAtGrjKsqjmcjXfkgLDnsiVJ6pCLyGOsWhma6uu0/s400/DSC_6906+%2528bakingblog%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Step 3: Loosen the coupler a little from the end of the piping bag and cut at the line where you marked it before. Then push the coupler to the end of the piping bag (make sure it is tight and does not wriggle around!), like how it looks in the above picture.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgJVdBSvLxDNfxVI-cmnA21XfZF8HZjb2XuYzdeh7pJo0gI3cTuNB_BTIIlbJJ1MdlQkQA37mlMo2iTS-sdmeN5crponFV4qzLo5dD3Sq2pw2u7U3vSnvuRiLrLmBr5PsatAqAYA74g0/s1600/DSC_6907+%2528bakingblog%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCgJVdBSvLxDNfxVI-cmnA21XfZF8HZjb2XuYzdeh7pJo0gI3cTuNB_BTIIlbJJ1MdlQkQA37mlMo2iTS-sdmeN5crponFV4qzLo5dD3Sq2pw2u7U3vSnvuRiLrLmBr5PsatAqAYA74g0/s400/DSC_6907+%2528bakingblog%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Step 4: Take the piping tip you want to use and hold it in place over the coupler.</span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmim8oGttW8kKim-xavNWe5ECmO4q8yxerNQmwNmZoiB59EaM6vpuAtaRuzru1PhbwLpt7NQ0qiu8lCB1vwi0xSncECvapJdcjJMCH5zZjg62Mj5i6Cl3L4D8lUijS9CgtZTZ0r9lF08/s1600/DSC_6908+%2528bakingblog%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmmim8oGttW8kKim-xavNWe5ECmO4q8yxerNQmwNmZoiB59EaM6vpuAtaRuzru1PhbwLpt7NQ0qiu8lCB1vwi0xSncECvapJdcjJMCH5zZjg62Mj5i6Cl3L4D8lUijS9CgtZTZ0r9lF08/s400/DSC_6908+%2528bakingblog%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Step 5: Attach the screw over the coupler tightly such that the tip does not move around. </span></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3ytcG_e6jTmxOsxlnnxt0jfj2qJHBfxBRTkaIJp3ZzoElULHrHce1ZGhuO7qznwsaUrmkTkCSeXKjKyX7Gr7XAyFAIIWJIVIVQzKFgoeGTiGStPOXsGu6ZDurJnJqkp-6igCkSaDlaw/s1600/DSC_6909+%2528bakingblog%2529.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ3ytcG_e6jTmxOsxlnnxt0jfj2qJHBfxBRTkaIJp3ZzoElULHrHce1ZGhuO7qznwsaUrmkTkCSeXKjKyX7Gr7XAyFAIIWJIVIVQzKFgoeGTiGStPOXsGu6ZDurJnJqkp-6igCkSaDlaw/s400/DSC_6909+%2528bakingblog%2529.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: small;">Step 6: Done! </span></td></tr>
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As and when you want to change the tip in between whatever you are doing, just unscrew, take out the tip, attach the new tip you want to use and screw it back tightly to the coupler. Easy peasy! :)<br />
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<br />Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com2tag:blogger.com,1999:blog-8986289875149421723.post-69890214233885241582010-04-06T23:54:00.000-07:002010-04-06T23:55:19.400-07:00Oven Temperature Conversion ChartVery often, we browse through recipe books and see the authors using different measurements for their oven. Some measure in degrees Celsius, some in Fahrenheit and some in gas marks. Usually, there will be a conversion table at the back of the book.<br />
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However, in case there isn't one, you can use the table below for reference. <br />
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<span style="color: red;">Click on the chart to display a bigger version</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWLrtHiyzIo0B4hxJB2Hy3RxAe9yRqyQikUzYcxoI4QSEmBEHVMEqpYcTh8OFtqzNqSk-0zxLdwa3eb2OOqmGeObMtLWjd8jQ-yRlccPTDbXpZQZdjZAzhYWNklH-pHclSjh1g_duHXI/s1600/oven+conversion.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="203" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIWLrtHiyzIo0B4hxJB2Hy3RxAe9yRqyQikUzYcxoI4QSEmBEHVMEqpYcTh8OFtqzNqSk-0zxLdwa3eb2OOqmGeObMtLWjd8jQ-yRlccPTDbXpZQZdjZAzhYWNklH-pHclSjh1g_duHXI/s400/oven+conversion.jpg" width="400" /></a></div>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-8986289875149421723.post-25049992548681913012010-02-18T22:58:00.001-08:002010-02-18T22:58:49.347-08:00Types of Sugar These are a few more commonly used types of sugars used in baking. <br />
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<b><u><span style="color: blue;">Granulated Sugar (normal white sugar)</span></u></b><br />
- Most common type of sugar used in cooking. <br />
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<b><u><span style="color: blue;">Caster sugar</span></u></b><br />
- Finely granulated sugar. Sugar crystals are smaller than usual granulated white table sugar.<br />
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<div style="color: blue;"><b><u>Icing sugar/ Confectioner's sugar</u></b></div>- Powdered sugar that usually contains a little constarch. They are commonly used in making frostings, icings and for decoration. Sift icing sugar before use in order to prevent lumps.<br />
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<div style="color: blue;"><b><u>Brown sugar</u></b></div><div style="text-align: justify;">- Brown sugar is available in light and dark. Dark brown sugar is deeper in colour and has a stronger molasses flavour than light brown sugar. In baking, recipes calling for brown sugar is usually measured as "packed" (e.g. 1 tablespoon of firmly packed brown sugar) as compared to granulated sugar which is not. </div>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-8986289875149421723.post-18638349698243665422009-10-02T00:49:00.000-07:002009-10-02T00:56:38.413-07:00Types of Flour<div align="justify">Flour comes mostly from wheat. In baking, not every flour can be substituted, and using the wrong type of flour can affect the outcome of your end product. So, it is very important to know what type of flour you should use. Generally, the flour with higher protein (stronger flour) will yield more chewy and crusty breads and other yeast-risen products. While flour with less protein (softer flour) will work well for chemically leavened products like cakes, cookies, biscuits etc.<br /><br />Remember: <strong><span style="color:#ff6600;">Protein + water = Gluten</span><br /></strong><br />* Gluten forms a network which traps air and will expand when it comes in contact with leaveners like baking soda and baking powder.<br /></div><div align="justify"><br /><u><strong><span style="color:#6633ff;">All-Purpose Flour</span></strong></u><br />Probably the most commonly used flour, also known as called Plain Flour. All-purpose flour may be bleached or unbleached. When a recipe simply says “flour” without specifying further, this is what they mean.<br /><br /><br /><strong><u><span style="color:#6633ff;">Bread Flour</span></u></strong><br />Bread flour is made from high-protein wheat. It has a higher gluten strength and protein content than all-purpose flour. It is unbleached and is usually best used for yeast products as its high gluten strength creates a strong gluten network to trap the gases from the yeast, thus helping the dough to rise.<br /><br /><br /><u><strong><span style="color:#6633ff;">Cake Flour</span></strong></u><br />Cake flour is a fine-textured, soft-wheat flour with a high starch content and is usually bleached. Among wheat flours, it has the lowest gluten content. Cake flour is best to use in recipes with high ratio of sugar to flour (example fine-textured cakes like chiffon or angel cakes, quick breads and muffins) as it can hold its rise better and will be less liable to collapse.<br /><br /><br />Tip: If you are short of cake flour, substitute with bleached all-purpose flour. Subtract 2 tablespoons of flour for each cup used in the recipe (if using volume measuring) and replace with 2 tablespoons of cornstarch.<br /><br /><br /><strong><u><span style="color:#6633ff;">Self-Rising Flour<br /></span></u></strong>Self-rising flour is a low-protein flour with salt and leavening already added. It is usually used for biscuits and some quick breads, but not for yeast breads. Do note that recipes that call for self-rising flour do not require addition of salt or leavening agents.<br /><br />Tip: Make your own with all-purpose flour and baking powder! For each cup of all-purpose flour required, add 1 1/2 teaspoons of baking powder and a pinch of salt<br /><br /><br /><strong><u><span style="color:#6633ff;">Semolina Flour<br /></span></u></strong>Semolina flour is the highest in gluten content. It makes a tough dough that can stretch and expand. Thus, it is usually for making pasta or pizza crusts. </div><br /><div align="justify"></div><br /><div align="justify"></div><br /><div align="justify"></div><div align="justify"><img id="BLOGGER_PHOTO_ID_5387907774032263906" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 172px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrn6e4blh7taJIFYj8f6ZEzrcV_zPUCxX3SQblCx1JB_chReVCrr4z0eYq4kAE68OA-gP4c-BSaGz2H_W57Fkkhh1GVGh10IY-9jWfdC_QnDztv7Pc5xMwba3coO3Eb5KtkcP2LEgd6sk/s400/types+of+flour.jpg" border="0" /></div><br /><p></p><p></p>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-8986289875149421723.post-26321194294995110252009-02-17T06:08:00.000-08:002011-06-29T07:30:18.550-07:00How-Tos: Measuring Baking Ingredients<div style="text-align: justify;">How important is measuring ingredients in baking? Answer: Very important. In baking, everything is precise. An additional pinch of this or less of that may not affect your beef stew very much, but baking is a science, and by mixing ingredients together, you create chemistry. It is important to be precise as there is a need for balance between fats, flours, leaveners and liquids. </div><div align="justify"><br />
This write-up is part of a series of tips and information for beginners in baking. Before you get started on any baking, here are some tips and pointer on how to measure ingredients.</div><br />
<b><span style="color: #3333ff;">Measuring Tools</span></b><br />
1) Measuring Spoons - they usually come in sets of 4 to 8, with sizes ranging from 1/8 teaspoon to 1 teaspoon <br />
<div style="text-align: justify;"></div><div style="text-align: justify;"></div><img alt="" border="0" id="BLOGGER_PHOTO_ID_5389117283725704498" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGMFK0ZHH0CtteGBrFr-Kk6M69ZzCHLhHI4eVpFOgkCZZx07sUciKsKOnKHvC09z2K3Yaw08fMGZ-avskW-sU9Er_fWi7bIOGtaVT_fbuoxy8IAIGNRQ1hZcJ796vUZAmHkSlUuSzvaaE/s400/measuring+spoons.jpg" style="cursor: hand; display: block; height: 280px; margin: 0px auto 10px; text-align: center; width: 400px;" /><span lang="EN-US"><br />
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2) Dry Measuring cups – usually comes in ¼ cup, 1/3 cup, ½ cup, 1 cup </div><div align="left"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5389117290836831026" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwGlg5Ryd4ZnKKI_-CIPt2z29mHmcT52w_NL77-T3incuw9YDjNqJYqXBNJMjdO-Z5WBw48s_PGo9FE61xdwmYL5u6BMb2GjvNz3mkL9i457Z_5ci_69SH0441oKluOYgVnHvefyNvP-A/s400/dry+measuring+spoon.jpg" style="cursor: hand; display: block; height: 288px; margin: 0px auto 10px; text-align: center; width: 400px;" /><img alt="" border="0" id="BLOGGER_PHOTO_ID_5389117305344415346" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9KqFojXXpq2dxEJfghVbdVOsJ_rapWAPFadXwOCHvboCLY-Iu2m2RhX4sJw1Mn5uVTeeDGlQvKJtBjGFIqmlRXdZYYW0XOl41Atr5iNr57ebDLKfxzl3iXOUAclIDuL3YI2TIsDDd9kI/s400/dry+measuring+spoons.jpg" style="cursor: hand; display: block; height: 316px; margin: 0px auto 10px; text-align: center; width: 400px;" /><br />
3) Liquid Measuring Cups </div><div align="left"><br />
</div><div align="justify"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5389117317929457298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu6yth7oKHKjk-9vZRgpri5aJOSnuJ6PTmy3q3yC2yzivNJq8E5iWL4jWXVqwxyeIGbQw2KAqqY5tUa_BPRVp2Mf_axGB2MLUvrSPU4S0kXN6kIBdBXKUsHTcepRiyDOYz1PL_i3SWAq8/s400/measuring+jug.jpg" style="cursor: hand; display: block; height: 318px; margin: 0px auto 10px; text-align: center; width: 400px;" /><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU66UQ2FEBDTHH29jEBAyVr_UTGE4F_BRfi4gATjERE8cxE9zJ5EIcrZgOkYGWmqFV3eQAHLqo3PTdsqYdbEzJAGzRMWzgyBHezUMgIVr_6uOojSiIHHJDYFxgdwfAj0gLYvQhhXrdqR0/s1600-h/71160010758.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><br />
<span style="color: #3333ff; font-weight: bold;">Measuring Dry Ingredients</span><br />
Generally for dry ingredients like flour, baking soda, cocoa powder etc, loosely scoop the ingredients till they form a heap on the spoon. Do not tap, press in or shake to level them. Level off with the something straight e.g. a spatula or the back of a knife.<br />
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<span style="color: #993399;"><span style="color: #3333ff; font-weight: bold;">Measuring Brown sugar</span><br />
<span style="color: black;">Recipes usually require brown sugar to be firmly packed into the measuring spoon/cup. When measuring brown sugar, make sure they are packed in firmly (but not so firm as to crush them or till you have difficulty getting them out of the measuring cup.</span> </span></div><div align="justify"><span style="color: black;">An easy way to tell whether you have packed it correctly is to look at how it looks after getting out of the measuring cup. If the ingredient is lightly packed, after you pour it out, it will lose the shape of the measuring cup it was in. If firmly packed, it will still slightly retain the shape of the measuring cup after it was poured out.</span> </div><span style="color: #3333ff; font-weight: bold;">Measuring Icing sugar/ Powdered sugar</span><br />
<span style="color: black;">Icing sugar usually needs to be sifted to remove lumps in them.</span> <br />
<div align="justify"><span style="color: #3333ff; font-weight: bold;">Measuring Liquid Ingredients</span><br />
<span style="color: black;">Pour your ingredient into a measuring cup, bend over so that your eyes on level with the measuring marks. This is to avoid parallax errors when reading the quantity of your ingredients.</span></div><div align="justify"><span style="color: #3333ff; font-weight: bold;">Measuring Sticky Ingredients</span><br />
<span style="color: black;">Honey, molasses, golden syrup can be difficult to pour after you have measured them. One way is to lightly coat the inside of the measuring cup with oil or cooking spray first. This will allow the ingredients to slide out easily.</span></div><div align="justify"><span style="color: #3333ff; font-weight: bold;">Measuring Butter</span><br />
<span style="color: black;">Butter comes in sticks and generally, each stick of butter equals 8 tablespoons or half cup.<br />
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</span><span style="color: black;">If using a measuring cup, spoon the butter (assuming the butter is a little soft) into the measuring cup and pack lightly by pressing down lightly with a spoon or spatula, to remove any air holes.</span><br />
</div><span style="color: #3333ff;"><span style="color: #cc0000;"></span></span><br />
<div align="justify"><span style="color: #3333ff;"><span style="color: #cc0000;">Tip: Before filling with butter or shortening, line your measuring cup with a piece of plastic wrap. Fill with the required amount of butter or shortening. Pull the ends of the plastic wrap to remove the ingredient. It is easier to remove, and the measuring cups are easier to wash.</span> </span></div><br />
<div style="text-align: justify;"></div>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-8986289875149421723.post-41937668628114424992009-02-17T04:58:00.000-08:002009-10-05T07:33:37.372-07:00Baking for Beginners<div style="TEXT-ALIGN: justify">Want to start baking and churning out some home-baked goodies but not sure where to start? Here are some tips to help you get going!<br /></div><br /><span style="FONT-WEIGHT: bold">Getting started with the right equipment</span><br /><br /><div style="TEXT-ALIGN: justify">as a beginner, you do not need to have a whole array of equipment. It is tempting to get that Kitchenaid and that set of attractive-coloured silicon bake ware. Be honest with yourself. If you know you usually would not last long in a new hobby, get only the basics. For a beginner in baking, it may be a good idea to have these – a few mixing bowls, 2 or 3 baking trays, a whisk, measuring spoons, a digital weighing scale and an oven thermometer. When you are ready for more, you can always expand your collection. </div><br /><div style="TEXT-ALIGN: justify"></div><br /><div style="TEXT-ALIGN: justify">There is one thing I have learnt from experience – get the best that you can afford. Even if you decide later to abandon this hobby, the good stuff are easier to sell off. :P </div><br /><div style="TEXT-ALIGN: justify"></div><br /><div style="TEXT-ALIGN: justify"><img id="BLOGGER_PHOTO_ID_5389123747676795554" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 400px; CURSOR: hand; HEIGHT: 400px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiM8sKm8icEviJa0PDNWlPEEfGAtuauzA4RI69SCZpXMkbaDPH1m8EZbvY238hyMDwIr7UOnIYifJNevfZ-SCNkDv0-Moxd3jOcOpJXB4MBLFozKjZ2U1RAJie4ESC-S48tHHGLvIOuTuY/s400/kitchen+timer.jpg" border="0" /><br /></div><br /><p><br /><span style="FONT-WEIGHT: bold">Try the easy recipes first</span> </p><br /><div style="TEXT-ALIGN: justify">If your oven has always been used as a storage area instead of a source of nice baked goodies, it may probably be a good idea to start with the easier recipes with a shorter ingredient list and less steps involved such as a cookie recipe. Some websites have a huge collection of recipes with various difficulty levels for beginners in baking and more seasoned bakers, and might include comments from other users. Do read all the comments before you try; sometimes you may need to tweak it for it to work better.<br /></div><br /><div style="TEXT-ALIGN: justify">An alternative is to buy premixes from the supermarket. They will be good ego-boosters as failure rate is lower. At the same time, you can get to familiarize with your oven and pick up techniques.<br /></div><br /><br /><span style="FONT-WEIGHT: bold">Check the recipe and gather what is required</span><br /><br /><div style="TEXT-ALIGN: justify">When you have decided on a recipe, read through it again and again. Make sure you have all the equipment and ingredients ready when you start. Ensure that all required equipment are clean and dry. Check expiry dates of your ingredients to ensure they are fresh. Is there any term or method which you are unsure of? Reach out for Google and Youtube. That was how I learnt for free.<br /></div><br /><br /><span style="FONT-WEIGHT: bold">Follow the recipe</span><br /><br /><div style="TEXT-ALIGN: justify">Follow the instructions in the recipe carefully. This sounds easy doesn’t it? However, for a beginner, they may not know which are the processes which give room for failure. Over-mixing or under-mixing can affect the outcome of your baking, and in some cases, the sequence of ingredients added can matter. If chilled milk is called for, do not take it out of the fridge too early. </div><br /><div style="TEXT-ALIGN: justify"><br /><span style="FONT-WEIGHT: bold">Wash as you go along</span> </div><br /><div style="TEXT-ALIGN: justify">This may not sound like a part of the baking process, but it is important. It is easy to end up using many spoons, bowls, measuring cups during the baking process. I make it a point to wash as I go along, so that my sink is not piled up with stuff waiting to be washed. If you leave everything to be washed at the end, I am quite sure it will be a long time before you decide to bake again.<br /><br /><br /><span style="FONT-WEIGHT: bold">Bake with love<br /></span>Without this ingredient, I can assure you that you that nothing will turn out right. <span style="FONT-WEIGHT: bold"><br /></span></div><br /><br /><span style="FONT-WEIGHT: bold">So, you have tried and failed…what next?</span><br /><br /><div style="TEXT-ALIGN: justify">Try again! Personally I feel baking recipes can be fill with “traps” for beginners. Sometimes, the most important step could look like the least important step.<br /><br /></div>- Did you <u>weigh</u> all the ingredients correctly?<br /><br />- Did you <u>preheat</u> your oven?<br /><br /><br /><div style="TEXT-ALIGN: justify">- Is your <u>oven</u> of the right <u>temperature</u>? Every oven behaves differently. It may show 180<span lang="EN-US">°</span><span lang="EN-US">C on the oven dial but is that the temperature inside? An oven thermometer would help and you would probably need a few more experiments to know how it behaves.<br /><br /></span></div><span lang="EN-US">- Did you put it on the correct oven rack?<br /><br /></span><br /><div style="TEXT-ALIGN: justify"><span lang="EN-US">- <u>Ask</u>. Read others’ blogs, post a comment and wait for them to reply, google why you failed, or simply ask around.<br /><br /></span></div><br /><div style="TEXT-ALIGN: justify"><span lang="EN-US">- Register for a <u>baking class</u>. Nothing beats having an instructor around to answer your questions and watching you hands-on. </span></div><br /><div style="TEXT-ALIGN: justify"></div><br /><div style="TEXT-ALIGN: justify"></div><br /><div style="TEXT-ALIGN: justify">Now, you can start your baking journey soon!</div><br /><div style="TEXT-ALIGN: justify"></div><br /><div style="TEXT-ALIGN: justify"></div>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0tag:blogger.com,1999:blog-8986289875149421723.post-4315645778160877352009-02-02T21:36:00.001-08:002009-02-03T05:03:38.628-08:00Cooking for BeginnersHi everybody!<br /><div style="text-align: justify;">I am not sure about you, but for me, eating take-outs too frequently bore me. There are numerous times I would walk around, not knowing what to eat outside, because not only are many stuff oily and overladen with sodium, some of them might not be fresh. Of course, there will always be the occasional craving for something sinful like fried chicken, french fries, or that rich chocolate cake, but there certainly are times when I would prefer to eat at home, even it it is a very simple meal.<br /><br />My kitchen is my favourite spot at home. Whenever I look at home decor magazines, the first thing I look for, is how the kitchen is designed. I am not born to cook, but I do enjoy meddling and playing around in the kitchen, trying out new baking or cooking recipes. My mum was not a very good cook when I was young, but she got better as the years go by. As a kid, I would watch and volunteer to help, even if it means only getting to wash the vegetables or adding a pinch of salt to a pot of soup.<br /><br />All right, so you want to try cooking, but how do you get started?<br /><br />The most fundamental basic is to have your kitchen properly equipped with with the necessary tools and ingredients.<br /><br /><span style="font-weight: bold;">Equipment</span><br />A stove, refrigerator, oven, dish washers (if you just cannot stand washing up) are perhaps the basics. They do not have to be the most expensive, but they have to serve their purpose well. Make sure they are placed near to each other, so that things will be easily within reach. You would not want to be running from your stove to your refrigerator in the midst of cooking. Many people use the "work triangle" as a guideline. It is not a strict formula, it is meant to facilitate efficiency in the kitchen. Of course, do what works for you, and what you are comfortable with.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKR-p-AdgLHAtLPjjGmlCjrLWOeaLflhk2LjDQtBkXWUILbUyLkjV_rtlNW7tSzA586nAKAQ0kvsvuI7_tjOdq4Kfsg2ksgi_uhqxvmryuR6ol-BK_RV0ZJFc0GS7ARcr757RorJBBtY/s1600-h/work+triangle2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 350px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrKR-p-AdgLHAtLPjjGmlCjrLWOeaLflhk2LjDQtBkXWUILbUyLkjV_rtlNW7tSzA586nAKAQ0kvsvuI7_tjOdq4Kfsg2ksgi_uhqxvmryuR6ol-BK_RV0ZJFc0GS7ARcr757RorJBBtY/s400/work+triangle2.jpg" alt="" id="BLOGGER_PHOTO_ID_5298487271199217042" border="0" /></a><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTnY2zf1EPdd96Pe84A0lobT0FgHDFLC89ijCFQc0GuUnaOfhUuRbiphge55e7UNED28FmFCVlaeIfDFG-x-RqPf0A-lpDvKkPXKXAvVajOeEYTLJn4dWQgBxpWgHxFxlxuxE-m92JYY/s1600-h/work+triangle.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 350px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitTnY2zf1EPdd96Pe84A0lobT0FgHDFLC89ijCFQc0GuUnaOfhUuRbiphge55e7UNED28FmFCVlaeIfDFG-x-RqPf0A-lpDvKkPXKXAvVajOeEYTLJn4dWQgBxpWgHxFxlxuxE-m92JYY/s400/work+triangle.jpg" alt="" id="BLOGGER_PHOTO_ID_5298487271429820034" border="0" /></a><span style="font-weight: bold;"><br />Cutlery & Crockery</span><br />Be sure you have enough crockery and cutlery. Plates and bowls of different shapes and sizes will be handy, and believe me, you would want to have a few nice ones, so that when your cooking has not reached very high standards in the beginning, they at least will look appetizing in a nice bowl or plate. I always keep a look out for sales in a department store. Not all my crockery belong to the same set of printed designs, most of mine are plain white which are classic and easy to match.<br />A good set of knives is essential. A good knife is designed for a safe and firm to grip and can remain sharp for a long time. I usually use a chef's knife which I use for cutting almost everything, and a paring knife for small vegetables and fruits, but I know of people who use Santoku knives or chinese cleaver for everything. Try mastering different knife techniques like slicing and chopping, they will come in very useful.<br />You will also need a frying pan, a saucepan, a casserole or stockpot to start with. Again, you do not need to buy top notch quality ones, but do make sure they are reasonably good and durable and meet your requirements. You will also need to consider the number of people you are cooking for and the type of stove you are using i.e. induction, gas, ceramic etc. Some cookware might not be used in a dishwasher, microwave or oven, so do check properly before buying.<br /><br /><span style="font-weight: bold;">Ingredients<br /></span>Buy the freshest ingredients you can find, and buy in small quantities if you do not cook often. It is better to buy as and when you need, than to buy in large quantities and then throw them away without using. However, do stock up on basics like spices, which are always handy for giving that extra flavour and can usually be kept for a longer period of time.<br /><br />Now that you have got your 'tools' ready, let's get cooking!<br /><br /><span style="font-weight: bold;">Cooking Techniques</span><br />There are many ways of cooking - stir fry, deep fry, broil, steam, grill etc. Start with simple dishes with few ingredients and short preparation time, so that you can practise on the different cooking techniques first. If you fail the first few attempts, do not despair, try again and you will get more confident. No one is born to cook like a Michelin star chef. If possible, have some friends or family to sample your cooking so that they can give feedback. <span style="font-weight: bold;"><br /></span><span style="font-weight: bold;"></span><br /><span style="font-weight: bold;">What to Cook</span><br />There are numerous, numerous online recipes available. Look for reliable ones which have been tried and tested, because some recipes just do not turn out well simply because the proportions of the ingredients are wrong, and not that you are not good at cooking. Alternatively, watch online cooking videos, buy a recipe book or register for cooking classes to pick up some extra tips from people who have been cooking all their lives.<br />When trying out a recipe, read through the whole recipe at least once, so that you can have an idea of the steps involved and will not get disorganized when you start cooking.<br /><br /><span style="font-weight: bold;">Some Tips</span><br /><span>When you are a beginner, do not rush out to buy things like food processor or blender. You can always buy them when you have mastered the basics and move on to more complicated recipes.<br />Try to keep your workspace neat and clean while cooking. </span><span>Always clean up as you go along, especially when there are spills and splatters. </span><span>Use only cutlery or crockery you absolutely need</span><span>. If you use half a dozen bowls and plates just to cook scrambled eggs and your workspace shows that you will have tons of cleaning up to do later on, chances are, you will never want to cook again. </span><span style="font-weight: bold;"><br /></span><br />Now, the fact that you are reading till this point shows that you have made the first move into the kitchen. Give yourself opportunities to cook. Make your own lunch to bring to your workplace or prepare some easy finger food and have a potluck with a few friends. Surprise your significant other by cooking for them. Cooking is a lot of joy. The satisfaction is immense when you get your first compliments on your cooking. Have fun!<br /><br /><br /></div>Bimmerhttp://www.blogger.com/profile/10509246043276179277noreply@blogger.com0