Category Archives: Wenke / Tips

FACTS AND TIPS ON BREAD

Hier is ‘n Franse Brood Bakker se aanbevelings tov Brood :-

First, don’t store your bread in plastic. Not only does it encourage mold growth, it also makes bread chewy, he says.

Second, never store your bread in the refrigerator, which speeds up the staling process faster than anything else.
The best way to store bread—particularly the artisanal variety—is to wrap it in a dish towel or paper bag and keep it in a dry place.
All breads, from boules to sandwich loaves, should be stored the same way.
The bigger the bread, the longer the shelf life: “A baguette, for example, will be good if you eat it quickly, within about eight hours from the time it was baked Continue reading→

WHY THE MIXTURE OF WHIPPED BUTTER AND SUGAR CURDLES WHEN YOU ADD AN EGG
Simply because your egg is too cold. Let it come to room temperature, or break it in a bowl, mix and place in another bowl with warm (not hot) water to bring the temperature up. No curdling, and it mix beautifully.
Bron: Kiti De Jager
photo: landolakes

CAN YOU FREEZE CHEESE

Whether you bought cheese in bulk or have some left over, freezing it will keep it from molding and allow you to use it later. This is a guide about freezing cheese.

Selecting High-Quality Cheese:
When selecting cheeses for freezing, avoid those with dry or cracked edges, mold that doesn’t belong or cheeses that appear greasy on the surface. Check the date of prepackaged cheese to make sure it hasn’t expired. Cheese keeps best in the refrigerator and freezing it will sacrifice some of its quality. Hard or semi-hard cheese can be frozen, but it may become develop a crumbly or mealy texture during freezing. However, it will retain its flavor and work just fine for cooking. Continue reading→

GOEIE WENK VIR VLEIS ROLLE

Tip: strooi bietjie gelatien oor jou vleis voordat dit opgerol word. Rol bly dan mooi bymekaar. Geniet elke stukkie van hierdie gerolde belly.

WENK:  lana le Roux

HINTS FOR CREAM CHEESE ICING
-Try softened cream cheese.If your frosting is too sweet as well as being too runny, you can try adding cream cheese to it as a way to thicken the consistency and add a contrasting tanginess to the existing sweetness.
Add about 30 ml of cream cheese to your frosting and blend it in well. This works best with frostings that already contain cream cheese or those that could benefit from less sweetness
-Increase the amount of cocoa powder, when applicable. While this is not an option for vanilla, cream cheese, or other non-chocolate frostings, the addition of more cocoa powder is worth trying if you are making a chocolate frosting. Continue reading→

WENKE A TOT Z
FOOD LOVERS RECIPES
Aanbrandsel
Anoniem: Ek het nou die dag my pap pot verbrand en gesukkel om die swart onder af te krap. My dogter kom daaraan en sy gooi bietjie Domestos met bietjie water in die pot en maak effens warm die swart kom af sonder skuur of enige gesukkel, pot lyk weer normaal.

Vir enige potte wat erg aangebrand het gooi een koppie jik of domestos daarin en laat een uur staan en spoel uit. Daar bly nie ‘n teken van brand oor nie.

Strooi koeksoda op die aangebrande deel in ‘n pot. Maak klam met ‘n bietjie water.

Citrus soda en asyn maak ‘n aangebrande pot sommer vinnig skoon.

Aanpaksel
Vir die aanpaksel in jou ketel, gooi een pakkie of 3 eetlepels wynsteensuur by, kook en spoel ketel uit. Dis onmiddellik skoon. Continue reading→

ALTERNATIEF VIR ALKOHOL IN VRUGTEKOEK

Linda Wessels
Ek het jare gelede so stroopie gemaak met lemoensap, bruin suiker, mixed spice en twee stokkies kaneel. Het alles saam gekook. Kaneel stokkies uit gehaal en warm oor die koek gegooi sodra dit uit die oond kom. Ek het nie ‘n resep gehad nie sommer so geraai.

Rina Kleinhans
Rooisbos tee werk baie goed, self die gegeurdes en ook vrugte sap, pas net op vir teveel vrugte sap dit maak die koek “soggy”

BAKING TERMS
Know your fondant icing from your frosting, how to bake blind, beat, fold and cream? Certain words appear time and again in baking recipes but what do they actually mean? Check out our explanations

Baking blind
This is the process of partially or fully baking a pastry case in the oven without the filling. Line a tart tin with pastry, cover it with greaseproof paper and weigh it down with ceramic baking beans or dried chickpeas, beans or lentils. Baking blind is ideal if you have a no-cook filling, a filling that needs little cooking or is cooked at a low temperature. It ensures a crisp finish Continue reading→

HOW TO DRY FONDANT

If it should help, in future when you make fondant flowers or toppers, mix your fondant as you usually would with Tylose, and make your “stuff”. put your oven on 70 until warm. put your flowers on a baking sheet and put in oven. leave for 10-15 min, take out, don’t touch it and let it cool completely. it will be hard and set.

When oven reached 70 degrees switch it off, then you put your flowers etc in oven

Recipe idea: Rene Baxter
Photo: Petro van Rensburg