26 September 2014
Silicone bakeware is still a little mysterious to many home cooks. Many of us regularly use silicone spatulas and other kitchen utensils but when it comes to bakeware made from silicone we are a little less familiar with them.
Silicone bakeware is a lightweight material with rubber-like qualities made from a pure form of very fine sand. Not only is it heat-resistant but you can also use it in the fridge, freezer and microwave, which means that it has great versitility - think moulding frozen desserts among other uses.
31 March 2014
Whether poaching, boiling or scrambling eggs, fresh is best.
Do you remember how everyone used to check if their eggs were fresh? Do you remember seeing a bowl of water and not quite being certain what the eggs mean when they float or sink?
This is still the best and fastest way to check your eggs... here we have the 1 stop guide for you next time you feel like those eggs have been in the fridge a little too long!
To check freshness follow these simple steps!
31 March 2014
Often when we cook we go straight to the cutlery drawer when we need to measure a tablespoon (sifting through the second drawer of gadgets can be quite the nightmare!).
And then when our macaroons are flat, our soufflé a disaster or the salad dressing is a little sweet we often wonder why!
A tablespoon is not a tablespoon!
A tablespoon in Australia is 20ml (15ml in most other countries). The tablespoons in your cutlery drawer are often less than 20ml, about 10-15mls in fact.