Sweet Kitchen Tips 6
Friday, September 17, 2010
How many of us has their way of seperating our eggs yolks from the whites? Show of hands? yep. You could doit the old fashion way, crack, cup your hand and gently let the whites run thru your fingers. Done it, broken more yolks that I can count. Then there is the using the shell - done, and broken more yolks than I can count. When I finally thought of buying one of those egg dividers I realized that I can make my own with the a slotted spoon. Wrap a rubber band around the handle of a large slotted spoon. Set the spoon over a small bowl by resting the tip of the spoon and the rubber band on opposite edges of the bowl. Crack each egg over the spoon, and watch the whites slip through the holes into the bowl while the yolk stays in the spoon.
And for us baker that use our scale to weight all of our baking ingredients…
Use a brown paper lunch bag to hold the flour instead of a bowl or a piece of parchment paper. The bag stands open on the scale, is deep enough to hold a lot with no overflow, and pours neatly.
and if we are talking about pouring flour in a food processor, we know what a pain it is to unlock and lock the lid in order to add the flour in increments… here is another way
Before adding any flour, shape a double piece of parchment or waxed paper into a funnel and then slide it into the feed tube of the food processor. Flour can not be added as needed to the funnel, and it will flow slowly, evenly, and steadily into the work bowl.
Reader Comments (2)
Hi fellow food bloggers!
After attending the foodblogforum last weekend, a couple of us decided it would be great to get together on a regular basis to talk about blogging, what's working, what's not and help each other out. It's a chance for great networking and we'll plan it around a meal. We're planning on having our first meeting Wed. Sept 22 at 10:00 at OK Cafe near I-75 and West Paces Ferry Road. Please let me know if you can come. Hope to see you there!
Becky Reynolds Smith
http://whats4dinnertonite.wordpress.com/
My number one favorite kind of tip is the kind that's so simple, I know I never could've come up with it. A rubber band on the end of a slotted spoon? That's brilliant. Oh, sure, it took my reluctant a minute to understand that the rubber band has to rest on the inside of the pot to keep the spoon from falling in and that that is in fact the entire point, but man, is that elegant. I've always had good luck with the eggshell method but screw that. I'm doing your thing from now on. No kidding.