09 November 2010

Baking and cooking tips

Did you know that it is the sugar content of biscuits and cookies that gives them that appetising golden brown colour?

When baking, cream your sugar with your butter or margarine VERY WELL, as this incorporates air into the mixture, which contributes to a much lighter baked product.

Sprinkle a little Huletts Castor Sugar over the top of custard to prevent a skin from forming.

Adding a pinch of sugar to dishes containing tomatoes will counteract the acidity of the tomatoes and leave a smoother taste.

Sugar not only lengthens the freshness of baked goods, but is crucial when using a recipe that calls for yeast. Sugar hastens the rising of the dough, and improves both the texture and taste of breads and cakes.

To keep your biscuits fresh, add a sugar cube to the container. It will absorb any moisture in the air before the biscuits do.

Sugar helps to delay the coagulation of protein in eggs, improving the texture of baked goods. For example, it helps to prevent custard from splitting during cooking, and ensures a smooth texture.

Coat your fresh fruit with a layer of sugar before freezing, or freeze them in sugar syrup.

When sugar is stored properly (in a cool, dry place) it will last for years, and is often used as a natural preservative, for example in canned fruit, jams and marmalades.

Sugar should form part of a well-balanced diet and, if eaten in moderation, will not have any harmful effects on health, such as obesity or skin disorders.



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