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| How to Stop Cakes from Cracking when Baked? |
| Why do my burgers fall apart? |
| Too Much Salt... |
| Can I reheat Eve's pudding? |
| How to Tone Down a Hot Curry? |
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| Joy has over forty years cooking experience. From running a professional kitchen to preparing dinner parties and feasts for friends and family, Joy has seen it all! |
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How to Stop Cakes from Cracking when Baked?
Why does my oatmeal and hazlenut loaf even if I smooth it out before cooking, crack when it's cooked?
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Dear Margo,
The top of a cake cracking open when baked is a common problem, although one that can be dealt with.
The main cause of this problem is the temperature of the oven being too high, so for starters I would lower the cooking temperature a little to suit your oven and recipe. Ensure that you preheat the oven for at least 20 minutes prior to baking, so that the heat is distributed evenly. Also, try placing a small bowl of water in the oven to create a moist atmosphere and to reduce the risk of your cake/loaf drying out and splitting.
For best results when baking, use butter and fresh eggs that are kept at room temperature, and real sugar, not saccharin based alternatives.
I do hope that is of help to you – and happy baking!
All the best,
Joy. |
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Why do my burgers fall apart?
Homemade burger - some recipes add egg, others dont, some add breadcrumbs, others dont. My homemade burgers whatever I do tend to fall apart so I can only cook them indoors on a flat pan- there would be nothing left on a bbq grill. Can you help with a foolproof recipe that would work whatever meat / flavourings I use.
Thank you.
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Dear Nicola,
There are no set rules for burger recipes, as you say, some advise adding and egg to bind, others add breadcrumbs, herbs, onion, garlic, ketchup, the list goes on. However, in my experience the best burgers are those that are made with minimal ingredients and fuss. So, instead of giving you are a recipe, I will give you a few tips that will ensure your BBQ burgers are a success.
First of all, make sure the meat or mince that you use is good quality and has a high proportion of fat to ensure your burgers are juicy and flavoursome. Lean meat just does not work.
Secondly, do not work you burger mix too much, just mix enough with your hands to make sure that the ingredients are blended. Over working can make your burgers tough when cooked.
If you want to add an onion or garlic to your burger mix, sauté them off first before adding to your meat. This will reduce the liquid content and eliminate the possibility of your diners chomping on a piece of raw ingredient if cooking your burgers rare or medium/rare.
Finally, shape your burger mix into balls and gently flatten in your hand before placing them in the fridge to cool and firm up for at least 30 minutes (an hour or two is better).
When cooking your burgers on a BBQ, brush with oil and place close to the coals. Do not turn them for at least 3 to 5 minutes depending on their size. This will allow a crust to form on the burger and its shape to stay intact.
You should then have delicious, juicy burgers with a beautiful char-grilled flavour.
I do hope that is of help to you.
All the best,
Joy. |
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Too Much Salt...
I have made a beef casserole which is too salty - is there anything I can do to retrieve this or do I have to start again.
Thanks
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Dear Pam,
Over salting any dish is a very common mistake and one that we have all made. However, fret not, as there are always ways to remedy this situation and save your dish.
The most reliable way to reduce the saltiness in a dish to add more liquid to dilute the salt. In your case a ‘no or low salt’ beef stock could work, or a few ripe tomatoes, tomato paste or juice, or some wine or ale for extra depth and flavour.
Alternatively, peel and cut up a few potatoes and add them to your casserole, leave them in for half an hour to allow them to soak up some of the salt and then remove – this will improve the taste of your dish.
I would advise against adding sugar to the dish, as many people do to counteract saltiness, and instead add some sweet vegetables – carrots work very well with beef.
As a very last resort, double up the ingredients for your casserole (minus the salt of course) so that you will have double the volume, although less salt. Yes, you will be left with a lot of casserole, although it does freeze well, so the extra effort will not be wasted and can be enjoyed another day.
I do hope that is of help to you!
All the best,
Joy. |
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Can I reheat Eve's pudding?
It is my daughter Eve's christening next week. I want to make Eve's pudding for the buffet but don't want to be whisking after church. Can I make it the day before and reheat it less than 24hours later?
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Dear Claire,
Many congratulations on the imminent christening of your daughter. Cooking Eve pudding for little Eve is so wonderfully thoughtful! Obviously you do not want to be worrying about rushing around and cooking during such a special occasion.
Thankfully, Eve Pudding is just as good cooked, kept in the fridge, or even frozen, and then reheated in a preheated oven at gas mark 4 for around 8 – 10 minutes (ensure that is thoroughly defrosted if frozen.)
The trick is to initially cook the pudding without browning too much, just a light golden finish will be perfect. When reheating, ensure that the oven is preheated. You only need to warm through the pudding, or bake for a little longer if extra colouration is required. The apples in the pudding keep it moist, so unlike other sponges reheating will not impair the texture too much. Of course, serve with some delicious cream.
I hope that is of help and you and your family enjoy both the christening and this fabulous pud.
All the best,
Joy. |
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