Cooking Tips for the New Year

Reader Contribution by Sue Van Slooten
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Cooking Tips for the New Year

The New Year has come, and January itself is about gone. I think it is appropriate then that I offer some tips to make your cooking and baking life easier in future. A lot of times in life, it isn’t always the expensive gadget or appliance, it’s often the little things that really count. Every cook has a repertoire of tricks and techniques, as I’m sure you all do. Perhaps you’d like to share a few with your fellow readers, and if so, I can post them via a future, or next, blog. Just drop me a line, and I’ll be happy to take a look at them. They will also get posted on my website. We can all learn something from each other that way. So, let’s get cooking on this.

Parchment paper-Not just a fancy waxed paper. Parchment can be worth its weight almost in gold when it comes to baking. I always use it to line cake pans, sweet breads, etc. Also, with fussy cookies, or sticky ones like macaroons, it is indispensable. It will really save you a lot of headaches when it comes to turning out your favourite product. It’s also useful for cooking fish packets and goodies like that. Plus, as it is greaseproof, if it isn’t too soiled, you can reuse it. It also tends to not burn as easily as paper would.

Instant read thermometer. In baking, it is very handy indeed to know if your product is done. The instant read will tell you at about 190 degrees Fahrenheit, your bread is basically done. In candy making, well, don’t attempt it without one. I’ve done it, but….the results were good, I just find the thermometer takes the guess work out of it. Ditto for any kind of cheese or yogurt making.

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