Chef's sweet tips
Do you have a sweet tooth? Here are some of our favorites tasty tips.
How to soften brown sugar
What to do with brown sugar that has hardened? Brown sugar often ends up turning into a big hard block. To soften it, place a piece of apple or bread in the container for twenty-four hours, the brown sugar will absorb the moisture and return soft. For a quick fix, place the brown sugar in a bowl, cover it with a damp paper towel then plastic wrap, then pop it in the microwave for 15 seconds and you're done!
For fluffy, fruity muffins in every bite
One of the success criteria for fruit muffins is the even distribution of the fruit muffins in the final product! A savory muffin is a moist and fruity muffin in every bite. For perfect muffins, just add a little extra step when preparing the mixture. Place the fruit in a bowl then, after mixing the dry ingredients together, sprinkle the fruit of your choice with one to two tablespoons of the dry mix. Then make sure that all the fruit is well covered. The coating of dry ingredients will make them adhere to the mixture thus preventing them from ending up at the bottom of the muffin. This trick also works for scones, cakes and pies!
How to recognize a fresh egg
Do you have leftover eggs in the fridge and wondering if they're still good? There is a very simple way to check their freshness. Fill a glass with water and put the egg in it, if it falls to the bottom it means it is fresh, if it floats it means it has lost its freshness. Simple like that!
Baking delicious cookies
First, the butter has to be at the right temperature. If it’s too warm, it will separate and ruin the cookie’s texture, and if it’s too cold, it will not blend with the rest of the batter. The eggs should also be at room temperature before you add them to your recipe; take them out of the fridge right from the start, or put them in a bowl of warm water for a few minutes. Use an ice cream scoop to shape the cookies, so they are all the same size and bake evenly. Lastly, line your baking sheet with parchment paper or a silicone pastry mat before you drop your batter onto it.
The story of the Queen Elizabeth cake
Did you know that, despite the young history of the Queen Elizabeth cake recipe, its origins are still unknown today? Most reference books agree that the recipe first appeared in a Canadian cookbook in 1953, in honor of the coronation of Queen Elizabeth II.
However, in some books dating from 1940, we can see a recipe for date cake whose coconut icing was baked, which is the great particularity of Queen Elizabeth. It is even said that at the time, the recipe was sold at $0.15 per copy.
What is certain is that the Queen Elizabeth cake is a classic of Canadian gastronomy and that even today, many chefs offer a revisited version of the recipe in their menu.