Helpful hints and tips from Classic Chef
Finishing Touches:
- Melt chocolate and use as decoration. Cool chocolate in sheets and break apart to make chunky abstract pieces or cut into shapes using cookie cutters.
- Stencil a pattern with cinnamon, nutmeg, sifted cocoa powder or powdered sugar on top of any dessert. Even a dash of colour and a feel of extravagance and eye appeal.
- Edible petals, natural or crystallized, give rise to some of the most exquisite garnishes. Use rose petals of all colours to sprinkle over the platter holding a special occasion cake.
How to:
Our JBK Brown Sugar Savers are simply and easy to use.
Simply soak the Brown Sugar Saver in water for about 15 minutes and then put it in with your brown sugar. It will keep your brown sugar from drying out and becoming hard. If your brown sugar is already hard no problem the Brown Sugar Saver will soften it again. When dried in your oven and cooled you can place it in a sealed container with your salt or spices and the Saver will keep them dry by absorbing moisture.
JBK Pot Minder: This product helps keep pots on a heated stove from boiling over. The ceramic Pot Minder is placed in the bottom of the pot along with vegetables or pasta and will prevent messy boil over’s. The Pot Minder is made from a specially formulated ceramic material and heat treated to result in a material that is fully vitrified and non-porous to prevent any danger from absorption and bacteria growth. The Pot Minder also works very well for heating milk. As the milk reaches boiling temperature, the disk will chatter in the bottom of the pot as a reminder to remove from heat.
Did you know!
- Hot food must be kept above 140ºF / 60ºC to keep from spoiling.
- Cold foods must be kept below 40ºF / 4ºC to keep from spoiling.
- You should leave meat and poultry in the store wrap before using, since repeated handling can introduce bacteria into the product or spread bacteria round the kitchen.
- That while preparing food you should clean your work surface, utensils and hand in warm soapy water. A quick rinse does not remove possible bacteria.
- To rid microwave odors, you should cut a lemon into 4 pieces, place in a bowl (microwave safe) cover with 1 cup of water add 2 to 3 cloves. Boil for 5 to 6 minutes.
- A pinch of this and a dash of that are a recipe for disaster in Baking. Make sure you carefully measure each ingredient when preparing baked goods.
- That you should not use disposable aluminum foil pans for baking. They absorb the ovens heat unevenly and create hot spots.
- That over beating butter can soften it to much, which diminishes its ability to trap air.
- Do not substitute a low fat spread or stick when a recipe calls for butter or margarine as you may not achieve the expected results.
- If your lemon or lime are to hard simply place in a bowl of warm water for 5 to 10 minutes. Making them much easier to squeeze
- Always use tongs to turn meat or poultry, to avoid piercing the skin / flesh. This keeps the juices side and stops the food from drying out while cooking.
- Use your Zyliss baster to squeeze batter onto a hot griddle or fry pan for uniform pancakes.
- Keep your cutting board from moving while cutting - place a damp paper towel under the board to anchor it to the work surface.