All your baking questions answered!

There are home baking questions that I ask, see and hear time and time again. I thought it would be a good idea to bring them all together in a single, informative blog post.

Some of the queries are to do with the difference between UK and US terms. All-purpose flour in America is known as plain flour over here. Their baking soda, is our bicarb. They use cups to measure, and we use either ounces or grams.

If you have any kitchen questions that we haven’t listed below, just ask!

How much does a stick of butter weigh?

A stick of butter is a US measure. It’s the equivalent of 113g or 4oz.

What is bread flour?

Bread flour or ‘strong’ flour has a higher protein content (about 12-14%) than regular, plain flour. This means that the dough produces more gluten when kneaded and gives the loaf a good rise and firm crumb.

What is cake flour?

Again, it’s all about the protein content. Cake flour is around 6-8% protein. This produces less gluten, making the sponge consistency more fluffy and tender.

Can I use plain flour instead of self-raising?

If a recipe includes self-raising flour, but you don’t have any or enough, it’s acceptable to use plain flour with the addition of baking powder. For example, if a recipe calls for 100g self-raising flour, use 100g of plain flour with a teaspoon of baking powder. If you want measurements to be absolutely precise, remove a teaspoon of flour before adding the teaspoon of baking powder. To scale this quantity up or down, you need a mixture of 5% baking powder to 95% plain flour. Just remember to sieve the flour and baking powder together before use.

What does cream of tartar do?

Cream of tartar is a white, acidic powder. It acts to stabilise whisked egg whites and whipped cream. You’ll often see cream of tartar as an ingredient in meringues and sponge cakes, where you want to add volume and airiness. The recommended ratio is ¼ tsp of cream of tartar to every egg white.

Cream of tartar also prevents sugars from crystallising and becoming grainy. It can be used in making fudge and honeycomb.

It’s often one of the components of baking powder.

What’s the difference between baking powder and bicarbonate of soda?

Baking powder and bicarbonate of soda are used together and separately as tools to help cakes, bread and pastry to rise. Baking powder, as mentioned above, often contains cream of tartar – which is an acid. Baking powder also contains an alkaline powder, such as ammonium bicarbonate or potassium bicarbonate. The latter is better known as… bicarbonate of soda. In the US, bicarbonate of soda is better known as baking soda.

What is corn starch?

Corn starch is the same product as cornflour. It’s used to thicken gravies, soups and sauces. It’s an ingredient in custard powder and is often found in shortbread recipes.

What is kosher salt?

Kosher salt is a coarse salt used primarily for cooking (rather than as a condiment at the table). It doesn’t contain additives such as iodine or fluoride that could affect the flavour of the food being cooked. It can be substituted with coarse sea or rock salt (such as pink Himalayan).

Is there a vegetarian alternative to gelatine?

Gelatine (derived from animal collagen) is one of those often ‘hidden’ ingredients when you’re buying pre-made foods; marshmallows, sweets, biscuits, cakes and desserts can contain it. If you’re vegan or vegetarian, it comes as second nature to scan the ingredient list on the packaging. Many popular make-at-home recipes regularly contain gelatine for its setting properties; trifles, jellies, cheesecake. But what can you use to make a veggie version of these desserts?

Personally, I use agar-agar – derived from algae. It’s available in powder form or in sheets, much like gelatine, but the method of incorporating it into a dish differs. Agar needs to be boiled in water (or other liquid such as fruit juice, milk or cream) and stirred until fully dissolved. Gelatine needs to be soaked in cold water before being added to the hot liquid… which then shouldn’t be brought back up to a boil, or it will fail to set.

What is powdered sugar?

Powdered sugar is exactly the same as icing sugar or confectioners’ sugar. It’s used for making icing/frosting, marzipan and sifting over sweet, baked goods.

Should I keep eggs in the fridge?

In general, eggs should be kept at room temperature on the counter-top or cupboard. Many recipes (especially cake) work better if all your ingredients are around the same temperature. If you live in a really hot country, or your kitchen is regularly sweltering, and you prefer to keep your eggs refrigerated, take them out an hour or so before you’re due to start preparing your dish.

What’s an alternative to corn syrup?

Golden syrup can be substituted – like-for-like – in any recipe that calls for corn syrup. Honey or maple syrup can also be used; however, the latter is quite a lot thinner in consistency than corn syrup, so adjustments may need to be made. At a push, a syrup mixture made with a ratio of 4 parts sugar to 1 part water can be used.

What is Dutch processed and un-Dutched cocoa?

‘Dutching’ is the process whereby the acid is removed from cocoa powder, making it generally more palatable. The alkalising procedure also lowers the caffeine content and changes the colour of the product, rendering it darker. Natural, un-dutched cocoa is the preferred version for recipes such as red velvet cake.

What can I use instead of buttermilk?

Buttermilk can be hard to get hold of in many supermarket chains. To make your own buttermilk substitute, you can add lemon juice or white wine/cider vinegar to regular, room-temperature milk. Use the ratio of 250ml of milk to 1 tablespoon of lemon juice/vinegar. Alternatively, you could use a half-and-half mixture of Greek yoghurt and milk.

What’s the difference between vanilla essence and vanilla extract?

Vanilla extract is the better quality, natural ingredient – it’s derived from vanilla pods that are combined with ethanol and water. Vanilla essence, on the other hand, doesn’t even need to contain real vanilla – making it a cheaper product – much like something that is described as vanilla ‘flavoured’.

What’s the difference between raisins, currants and sultanas?

Raisins: Any dried grape
Currants: Dried Black Corinth / seedless grape
Sultanas: Dried green Sultana or Sultanina seedless grape

Have your baking questions been answered above? If not, leave a comment – we’d be happy to help!

Pellet grill vs gas grill: which is right for you?

Did you know that more than 79 million people in the USA have grilled within the past year? There are many options out there that claim to be the best grill for cooking your favourite meats and vegetables, but two of the best options are the pellet grill vs gas grill.

There are many benefits that these two grills provide which make it difficult to pick the best pellet grill or the right gas grill for your needs. The good news is that you’re in the perfect place to learn more about these two types of grills so that you can make an informed purchase based on your needs.

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Pellet grill pros

Pellet grills use wood pellets to create the heat needed for cooking your favourite al fresco meals. These pellets get added to a hopper on the grill and get fed into the combustion chamber where they’re burned to produce the heat for cooking.

Buying a pellet grill is a great investment because they’re quite convenient compared to other types of grills on the market. All you have to do to operate one is add pellets to the hopper and set the temperature. They’re also one of the most efficient options when it comes to getting a grill for your home.

If you’re worried about the maintenance needed with using a pellet grill then you needn’t fret. They require very little maintenance since you don’t create much of a mess when grilling with one. You’ll need to maintain the grates and keep them clean from grease and charred meat but the grill itself is easy to take care of.

You’ll also get a much better flavour when it comes to grilling your favourite meats and vegetables. That is what makes choosing between Pit Boss vs Z Grill such a difficult decision.

Gas grill pros

Gas grills are also a great option if you’re ready to purchase a grill for entertaining friends and family. You’ll have a much easier time grilling at higher temperatures when you’re the proud owner of a gas grill. They’re also quite inexpensive to run and power since they use propane as their fuel source.

There are also plenty of inexpensive grill options when you decide on getting a gas grill, which means that gas grills work with any budget. You also won’t find many options that are easier to learn and use than a gas grill. All you’ll need to do is make sure that the gas is ready to go and set your temperature.

If you’re someone that grills a lot and you want your grill at the desired temperature in a short amount of time then you’ll love a gas grill. They’re clean and they heat up in around 10 minutes. The only real drawback with gas grills is that they don’t produce as much flavour.

Start shopping for a pellet grill vs gas grill today

There’s never a bad time to start shopping for a pellet grill vs gas grill for catering for your friends and family at your home. Pellet grills produce more flavour and are easy to use but cost more money. Gas grills are easier to use and take almost no time at all to get heated up.

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Why you should try batch cooking if you’re new to the kitchen

Since lockdown began back in March, we’ve had to make some adjustments to the way we live. No longer can we simply head to our favourite restaurant on a weekend. Popping to the corner shop for a pint of milk (and a chocolate bar) is now frowned upon, and the weekly shop has become the highlight of our social outings – we may even get dressed up for the occasion.

But one thing to emerge from this global pandemic, is our resurgence for home-cooked food. And if you’re new to the kitchen and the world of cooking, it appears the best way to achieve – perhaps not gourmet standard meals – but at least edible ones are through batch cooking. A recent study carried out by Hammonds found that a whopping 70% of us have started batch cooking during lockdown, and with so many benefits, it’s easy to see why.

The benefits of batch cooking

Whilst we’re all spending a bit more time at home, batch cooking is great for those days when you’re too busy to cook a whole meal from scratch, but still need something substantial. Instead of ordering a take-away, heading to the nearest corner shop, or just cooking pasta, with batch cooking you know you have a meal ready and waiting in the freezer, and all you need to do is heat it up.

Cooking in bulk also means you’ll reduce your food waste, with nearly 50% of people finding that when they batch cook, they throw away less food. And with reports suggesting by 2030 food waste could equate to 2.1bn tonnes, now more than ever is the time we should start thinking about our environmental impact.

If saving the planet isn’t enough of an incentive to try your hand at batch cooking, it’s also wallet friendly too. Because you’re buying ingredients and using them straight-away and then freezing, you won’t have to throw away excess only to replace it the next time you make that meal. As we start to emerge from lockdown, this money-saving habit will help with the impact of the recession.

Batch cooking favourites

Batch cooking is a great way to build up your confidence in the kitchen, with recipes such as curry, spaghetti bolognese, stew and chilli all ranking as firm favourites. These meals are all easy to make and contain many of the same ingredients – ensuring your food waste is even lower.

If you’re feeling adventurous, you could try your hand at batch cooking desserts. With only 15% opting to batch cook home-made fruit crumble, now could be the perfect time for you to perfect your dinner party sweets.

With a little preparation you could be a batch cook pro in no time. Put aside 20 minutes before your weekly shop to plan your meals, check your kitchen cupboards for ingredients and write your list. Spend the afternoon cooking up a storm, divide the meals into portions, and you’re set for the week!

Can you use kefir for baking? Everything you need to know!

Kefir is a tremendously versatile ingredient, which means it can be used for a wide variety of different foods. One interesting area of cooking that has seen plenty of kefir usage is baking. The opportunity to enjoy the health benefits of kefir while enjoying your favourite baked goods at the same time is an enticing possibility. If you’re interested in learning about combining this amazing ingredient with baking, here’s everything you need to know. The Live Kefir Company can also give you more details about Kefir.

Improve gastrointestinal health

Replacing milk and other diary components of your favourite baking recipe with kefir will improve your gastrointestinal health. Plenty of studies have shown that kefir can successfully replace dairy boosting the capacity and health of your digestive system. Many people with lactose intolerance have decided to make the switch to this special ingredient when it comes to baking and have noticed fabulous results. Everything from simple breads can now give you an important lift in your digestion thanks to kefir.

Boost nutrient content of bread

Compared to other ingredients used in baking, kefir is incredibly dense in nutrients. Capitalising on the immense number of nutrients found in kefir, you can significantly boost the nutrition of your baked foods. Everything from calcium and vitamins to minerals is found within the ingredient, meaning it can improve your body in a variety of different ways. When you think about how easy it is to replace some ingredients in your baking recipes with kefir, it’s well worth the effort.

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Lower your cholesterol levels

Cholesterol is something many people have difficulty controlling, which is worrying considering how detrimental high cholesterol may be for the body. Thankfully, when compared to most other dairy products, kefir has exceptionally low levels of cholesterol. When using kefir as a substitute for many other ingredients used in baking, the end result is bread and cakes that have a much lower level of cholesterol than usual. Making bread and cakes with kefir could have a lasting positive impact on your health.

Detoxifies vital processes

Key active components of kefir are shown to have a detoxifying effect on certain areas of the body. Detoxifying is incredibly important as unhealthy lifestyles and diets can quickly lead to buildup of unhealthy compounds all throughout the body. Adding kefir to your baking recipes can help you fight the buildup of detrimental chemicals, helping you improve your health. Many of the main components of kefir can go to areas such as the liver to improve the metabolism and removal of harmful particles. Simply eating bread made of this amazing compound is all that is required to start the detoxifying process.

Improve bone density and strength

Osteoporosis and other bone issues may severely impede your ability to participate in certain activities. In order to prevent bone problems, eating a diet full of nutrients that specifically build bone density and strength is essential. Kefir is full of nutrients that help bolster bone health. Studies in recent years have compared the bone health of individuals that used kefir over other milk products, showing that those that used kefir had a much better outlook. Instead of drinking kefir for bone improvement, you can simply add it to your baking activities for the same results.

Combats asthma and allergies

An interesting effect of kefir is how it can ease bodily responses to allergies and asthma. Certain studies have showcased the possibility that kefir can reduce the severity of symptoms caused by allergic and asthmatic reactions. Some people with asthma have found that incorporating kefir into their diet has greatly reduced the rate at which they experience symptoms. If you suffer from issues such as seasonal allergies, you may find that the ingredient may work wonders for your issues. Once again, substituting kefir for the dairy ingredients used in your baking recipes may be the perfect way for you to supplement kefir into your diet.

Reduces severity of lactose intolerance

Many people that are lactose intolerant have no issues consuming kefir. Lots of scientists and medical professionals theorise that the good gut bacteria found in kefir is the main reason why it doesn’t cause a bad reaction in the lactose intolerant. If you or somebody in your household suffers from a lactose intolerance, it might be a good idea to use kefir in your baking recipes from now on. Using kefir, anyone that may experience issues with lactose will have no problem enjoying all the baked foods you may produce.

Glowing and radiant skin

Reducing the severity of eczema and other skin issues is entirely possible through supplementing kefir. Many have found that the potent enzymes found within kefir help with how the body maintains and manages skin conditions. Some people that have started to drink kefir, or use it in their cooking, have noticed their skin issues such as eczema reduce in severity. If you’re currently suffering from skin conditions, it’s a good idea to start using kefir in all of your baking endeavours.