Baking Cake Tips "G" - az cake recipes

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A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
AZ Cake Recipes -> Baking Tips -> "G" Cake Tips

Baking Cake Tips, "G"

Gelatin tips

How to Use Gelatine.
To soften unflavored gelatine in the microwave, place 1/4 cup water in a 1-cup measure. Sprinkle gelatine over water and allow to soften 1 minute. Cook on HIGH for 15 seconds; stir. Cook on HIGH for 20 seconds; stir to fully dissolve gelatine. Pour gelatin desserts right into foil cups placed in a muffin tin. You'll have pre-measured servings and, best of all, no cleanup. To unmold gelatin, rinse the mold pan in cold water and coat with salad oil. The fill with gelatin mixture. The oil will give the gelatin a nice luster and it will easily fall out of the mold. Mix gelatin desserts in a pitcher instead of in a bowl. When you're finished, just pour it into the bowls or mold and eliminate annoying drips. To quickly thicken gelatin, pour liquid gelatin into a metal pan; place in freezer for 15 minutes. To gel fruit juices that are difficult to gel, such as peach juice, add 1/2 teaspoon plain gelatine to each cup of juice. Soften gelatine in 3 teaspoons juice and add to remaining hot juice. Add 1 teaspoon lemon juice to each quart of fruit juice.

Molds.
Wet the serving dish before unmolding gelatin. It will be easier to slide the mold into the center of the plate after it comes out of the form. To unmold gelatin, run a thin, hot knife around the edge of the mold. Rinse a kitchen towel in very hot water, and squeeze the towel as dry as possible. Wrap the hot towel around the mold. It will create just enough heat so that you can slide the gelatin from its container without any melting.
Ghee tips

Ghee Preparation.
Heat butter until milk solids separate out. Skim off solids, save them, and use for flavoring vegetables. What is left after the solids are removed is a clear yellow liquid, ghee. Ghee does not burn at high temperatures, and it does not go rancid nearly as quickly as whole butter.