When baking choux pastry always use a greased tin never baking parchment or greased glass as the eclairs will stick to it. Also when the tray is greased put a drop of water on it and swirl it around before you pipe the pastery out as to create more steam, which will help the choux rise more.
"Posted by Cara-Davey"
After opening, to keep brown sugar soft, roll tightly to force air out of plastic, then place in a zip-lock freezer bag.
"Posted by Ruthey12"
Add mixed spice to pastry mix when making mince pies for a lovely festive taste...yummy!!
"Posted by chocolatefifi"
If a recipe calls for oil and something thick and sticky like honey, measure the oil in the measuring container first, empty into the bowl, and then measure the honey, the oil lubricates the container and the honey just slips out!
"Posted by Smungahh"
I don't have an oven adjusting the temperature. My cake came out of the oven hard. I found a solution is: put a cake tray with water inside on the lower rack of the oven, & on the rack I put the muffin tin or any baking dish. I also check every now and then through the oven glass window.
"Posted by panok"
First try, made this wrong. Round tin, too small, too deep- result gungy in middle pud which was gorgeous as a dessert. I have since made it right several times with new correct tin, lovely brownies. Only problem is my son likes it wrong and it's not easy making it wrong right!
"Posted by oldishcook1"
Glycerine is a wonderful ingrediant when added to cakes as it prevents cakes from having a "dry" texture (only a teaspoon is required) Glycerine is also effective when added to icings as it adds a beautiful sheen. (Nigella fans of Australia Glycerine is available from the Baking aisle of the supermarket and is manafactured by "Queens")
"Posted by alisonlsmith"
I always keep a box of dried milk powder in the kitchen cupboard. That way, if i'm making a white sauce or something and run out of milk (as I invariably do) I don't have to run down the shops, I just make the extra up with the milk powder.
"Posted by KatSmith"
ADD AN EXTRA EGG WHEN COOKING WITH GLUTTON FREE FLOUR.
"Posted by victoria48"
I saw the query on substitutes for eggs. I had to bake a cake for a little girl a number of years ago who was allergic to eggs, so I had to do some research as to what I could use instead of eggs. I found some info that said to use white vinegar instead. I used 2 teaspoons as I was making an oven pan cake. I was a bit dubious about how it would turn out, but I was quite surprised. The cake was soft and there was no taste of the vinegar. You wouldn't even know that there were no eggs in it.
"Posted by CordyB"