Posted by Fongolicious
On 10:50
Do you find when you're cutting (either with scissors or a knife) into mash-mellows they leave this sticky mess on your knife or scissors? Even if you stick a fork into it, you know you're not getting your fork back clean. When sticking them on skewers and toasting them over the fire - you're hoping it melts off before you have to clean it off with your teeth.
Well relax! I've found the best way to avoid this is to dip or spray the knife/ scissors/ fork/ skewer with cooking oil (vegetable, canola, olive etc.) before prodding these sweet squishy dumplings of sugar. Don't mess...
Posted by Fongolicious
On 11:39
This could bring misguided traffic to this site… oh well! Quick tip to keep your egg white peaks stiff.
After whipping your egg whites to form various peak levels (soft to stiff), you may find they don’t always stay that way. Especially if you are a slow worker, like me sometimes. Tip from my Mum, add a pinch of salt while you’re whipping the eg...
Posted by Fongolicious
On 12:50
I learnt a really neat trick to cut a cake into layers. I typically would use a knife and struggle with the wonkiness. After googling for a little while, I found a lot of tips to cut cakes into two layers, again with a knife.
I came across this site that was brilliant! http://www.wikihow.com/Cut-a-Cake-Layer-in-Half I did this for my black forest cake and it worked a charm! Especially with having to split the cake into 3 pieces. Below my pictorial...
Posted by Fongolicious
On 16:34
This started off as an experiment that proved fruitful indeed.
Hypothesis: Can you regrow shallots in a jar with water.
Background: My parents, grandma and Uncles have always talked about regrowing various herbs and plants where the original produce came from the supermarket. These included such items coriander, parsley, spring onions, chilli, garlic etc. I was a bit sceptical but then, I see
Setup: Stubs...
Posted by Fongolicious
On 22:29
For so long I've avoided recipes that require piping. First you need to buy the piping bag, then the added attachments, oh then there's the cleaning and the storage of the little bits and pieces. Too hard! I know, I know you can buy disposable ones at the supermarket. Again, too hard.
What I've always done is use a sandwich bag, put the icing in, push it to one corner and snipe that corner. Pretty sweet! But ... with heavier...
Posted by Fongolicious
On 11:12
Do you find that when frying garlic it goes bitter? It's not the garlic's fault. It's because its over cooked.
Usually during stir-fries, you're often directed to add onion and garlic to a hot oily pan. This is where you're going wrong. Garlic takes less time to cook than onion.
So next time, add the onion first, when its about to go translucent, then add the garlic. If you forget to add the garlic then, you can add it while your...
Posted by Fongolicious
On 11:23
Cheesecake has become one of the most poplar desserts in the world. Cheesecake variations has been the subject of many debates. Some love lush and creamy cheesecake, others favour the dense New York Style cheesecake (my favourite). Then there’s the light and airy variety and a myriad of crusts which range from the classic Graham cracker to Oreo cookie to brownie and cake layers. The whole subject can get a little confusing. Regardless...
