A Hint of Spice

1.SOFT & CREAMY CAKES -Add a little of milk when the cake is baked. This will make the cake softer and creamier.
2.SUBSTITUTE FOR EVAPORATED MILK-Low fat cream can be substituted for evaporated milk, because when it is chilled it can be whipped like cream too. It is pretty much like unsweetened condensed milk. The ratio can be 1to 1. If you mix equal amout of water to it, it is like fresh milk
3.MAKING WHITE BUTTER-You could make white butter by whipping up thick cream, till the fat and water separate (better to do it at room temperature, because when cold, it does not separate). Put some ice cubes in it after that and squeeze out the butter.
4.CRACKING EGGS -If you bring eggs to room temperature before cooking, it prevents cracking due to the sudden drop in temperature and ensures a properly cooked egg. If you do use eggs right out of the refrigerator, add a minute or two to the cooking time.
5.To help you cut smooth slices of boiled egg dip the knife in cold water for a couple of seconds before slicing the egg
6.Prevent cheese from getting mildew, by storing cheese tightly wrapped in a plastic bag, keeping air away.
7.MELTING CHEESE -If you want to melt cheese; you should bring it down to room temperature first and then melt it over a low heat.
8.CHEESY DISH -To add cheese to a dish, grate it first, it will melt more quickly and spread more evenly.
9.GRATING CHEESE -To grate cheese easily, first chill it in the freezer for 30 minutes or so or till it appears firm.
10.STORE EGG YOLKS -To store egg yolks, cover them with a thin layer of water, so that the top does not dry up.
11.STORE EGG-WHITES -Store egg-whites in a lidded jar in a refrigerator.
12.EGG-WHITE -To whisk egg-whites a little time ahead of use, cover the bowl tightly after beating, or turn it upside down. It is when air comes in contact with them that they become watery again.
13.CONDENSED MILK -Condensed milk is evaporated milk, to which sugar has been added; therefore it will keep for a week or so after the can has been opened, as the sugar acts as a preservative.
14.MILK-Evaporated milk has its water content reduced by heat, so that it becomes thicker than fresh milk, and then canned. Therefore, once opened, the milk lasts only slightly longer than fresh milk. Evaporated milk has its water content reduced by heat, so that it becomes thicker than fresh milk, and then canned. Therefore, once opened, the milk lasts only slightly longer than fresh milk. Evaporated milk has its water content reduced by heat, so that it becomes thicker than fresh milk, and then canned. Therefore, once opened, the milk lasts only slightly longer than fresh milk.