Happy New Year, everbody!
I am deep in the throes of baking pound cake–Miss Patsy’s top secret pound cake, sent to me by loyal friend and reader, Cindy. Late tomorrow, after the crowd devours it, I will be posting a step-by-step how-to for making pound cake as well as giving some handy Tips for Success. No need to thank me; I’m just doing my job.
So, until tomorrow, folks! Have a wonderful celebration, and I hope to see you all back here, safe, sound and ready to bake in the New Year.
You know, I just can’t skate out without posting something useful and kitchen-y. First, a bit of Shameless Self-Promotion. I’ve just published a new lens on Small Kitchen Appliances–features you should look for, advice on purchasing, etc–over at Squidoo. If you’re considering buying a mixer, food processor, immersion blender or another small kitchen appliance, go check it out at Small Kitchen Electrics.
Now for some Selfless Tips:
- Buy a kitchen scale. If your recipes are written for cups, measure your cup as you normally would, then weigh the measured ingredient. Write all the weights down in your cookbook. Next time you go to make that recipe–no measuring cups!
- Don’t try to whip egg whites in a plastic bowl. Plastic bowls attract and hold onto fat until forever, even after washing, and even a little fat can ruin your meringue. So, glass or metal bowls only, please.
- If you’re using your mixer, whip whites on medium speed. It might take a little longer, but you’ll end up with a more stable foam.
- If you like to make bread, and the recipe calls for a bit of sugar to feed the yeast, don’t be afraid to substitute honey, corn syrup or even maple syrup. The yeast won’t care, and you might notice subtle differences in the resulting loaf.
- Try making your own raspberry jam. It is the best. Equal parts (by weight) raspberries and sugar, a pinch of salt and a squeeze or two of lemon juice. Bring to a boil. Let boil until thick and syrupy–you’ll know it’s ready when the drips of syrup fall together in a sheet off the spoon. Leave it in the fridge for a week or two, or can it for longer storage.
Okay, that’s it. The pound cake is cooling, by the way, and it smells really good. You’ll hear all about it tomorrow. Again, Happy New Year, everyone!
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