My Top 10 Cooking & Baking Tips

TOP BAKING TIPS

  1. If a recipe calls for mashed banana, always mash your banana first. Then add eggs, and other wet ingredients. Flour should be the very last ingredient you add to the bowl. Voila – a one bowl recipe!
  2. Most cupcake recipes can be made into loaves or sheet cakes. Adjust the baking time accordingly.
  3. Streaks of flour are okay. Never overmix.
  4. Coating blueberries or chocolate chips with flour will prevent them from sinking in muffin recipes.
  5. Almond flour and coconut flour are difficult to substitute. Just don’t do it.
  6. A pinch of salt is necessary in sweet desserts. Salted chocolate?! Yes.
  7. A pinch of cinnamon adds great flavour to recipes with cocoa powder.

TOP COOKING TIPS

  1. Garlic makes any savoury dish taste good. So do caramelized onions, freshly-ground pepper, and lemon!
  2. Add ginger and soy sauce to any Asian dish. You’ll thank me later 😉
  3. Goat cheese is so flavourful that you’ll only need a couple crumbles.
  4. A fried or poached egg make any dish more flavourful, more beautiful, and more nutritious.
  5. Curries and chilis and stews taste even better the second day – make it a day ahead!

What are some of your best tips?

Check out my recipes HERE! 🙂

39 thoughts on “My Top 10 Cooking & Baking Tips

  1. I think the salt thing depends on the sweet recipe. I’d put it in brownies but not Victoria sponge. But the I don’t tend to use American cake recipes because they often contain revolting amounts of sugar – I found one recently that contained three times the wieght of sugar to flour when I converted the cups

    Liked by 1 person

  2. When did you really start cooking? In the womb? I knew most of these tips already, but I was more than twice your age before I did. The flour substitution don’ts were new and much appreciated.

    Here’s one for you: a little bit of coffee in place of some of the liquid adds richness to gravies, chili, chunky soups and stews, chocolate desserts and drinks. I almost always have a pot going, but you can also sprinkle instant coffee crystals and it works just as well. Close your eyes, start small and taste as you go. Sneak it in – when people don’t see me do it they rave – when they do, they say it tastes like coffee. 🙂
    xx,
    mgh
    (Madelyn Griffith-Haynie – ADDandSoMuchMORE dot com)
    ADD Coach Training Field founder; ADD Coaching co-founder
    “It takes a village to educate a world!”

    Liked by 2 people

    1. That coffee tip is so unique! I’ve seen people gush about how coffee enhances the flavour of cocoa, but I’ve never actually tried it. How do you know whether to add espresso powder or actual liquid coffee? Can’t wait to try it out. Now that I think of it, I’ve seen coffee grounds listed as an ingredient in chili!

      Liked by 1 person

      1. I haven’t found it matters much – but you have to be especially careful not to overdo it with the dried stuff, and not to add additional liquid when you use brewed coffee (substitute for part of the liquid in the recipe).

        I drink a lot of coffee, so I usually have it handy. I have developed a feel for how much to use, depending on the strength of the brew – but I’ve flavored with coffee for years now. NOT so that it tastes like coffee, btw.

        I started when I ran out of gravy-browner, years ago, and was making biscuits and gravy. I added a sprinkling of coffee crystals until it looked the same, liked what it did for the taste, and never looked back.

        Try it first in something with strong, complex flavors (like chili), or try it with hot cocoa or brownies. Gravy is a good bet, since you can easily toss it if you overdo and quickly begin again (as long as you start with a roux and don’t use all the drippings).
        xx,
        mgh

        Liked by 1 person

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