June 2018

Kitchen scales

Posted on June 30, 2018 at 8:58 pm in

I know that most American cooks use volume measurements in their cooking, but a set of dual-unit (lbs and kg) kitchen scales allow more precision and more repeatability in your cooking.

Just now, on Amazon.com, there are sets of digital scales from $7 to well over $200. Most of these scales are well rated by customers.

It’s a small investment in your cooking, and will help you cook recipes from other countries that don’t use volumetric measures. What do you have to lose? Well, apart from the $7 for the scales, plus the $20 for that thing, and oh there’s a new book by my favourite author…. 🙂

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Cake Flour substitute

Posted on June 23, 2018 at 12:40 pm in

Cake flour makes the best cakes; light, delicate, delicious.

It is also expensive and can be difficult to find. So let’s substitute it!

  • 3.5 cups All Purpose (plain) flour
  • 0.5 cups corn starch
  • Put the ingredients in a container with a firmly fitting lid, and shake well to combine. (Pretend you’re playing the maracas…)

    Use in any recipe calling for cake flour.

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    Scones

    Posted on June 10, 2018 at 10:30 am in

    In a shocking bout of amnesia, I forgot to post the basic scone recipe, courtesy of Steve’s Kitchen. His recipe is a bit sparse, so here it is fleshed out in all its glory.

  • 350g / 12oz of Self Raising Flour
  • 85g / 3oz of Castor / Superfine Sugar
  • 85g / 3oz of Softened Butter
  • 200ml / 7.5 fl oz of Milk
  • 1 Egg Yolk to Glaze the Scones before cooking
  • Preheat your oven to 400F/200C. Mix the first 4 ingredients to make a fairly wet dough. Cut your scones to your preferred size, being very gentle when you re-work the dough to prevent gluten formation which will make subsequent scones tough.

    Brush the top of the scones with the egg yolk then bake the scones for 10 to 12 minutes, until the top becomes golden brown and delicious. Serve with lemon curd, or with clotted cream and jam.

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