Just Add Alcohol
The first way is the main reason I use bundt pans. After you take the cake out of the oven, pour 1/2 cup of alcohol (Whiskey, Rum, Brandy, Vodka, or Tequila, etc…) into a measuring cup. Take a chopstick and poke holes in the cake. Pour the alcohol into the holes so it soaks into the cake. Let the cake stay in the pan for another 15 minutes to soak up the alcohol before you flip it over onto the plate.
click here to close
If you are using fruit in your cake, (raisins, strawberries, etc…), remember to soak them in a bowl of at least 3/4 to 1 cup of whatever alcohol you are going to use the night before you bake. You can use the remaining alcohol that is not absorbed by the fruit in your uncooked batter.
click here to close
Mix 3/4 cup confectioners’ sugar with 1 tablespoon of alcohol or as much as needed to make the glaze just thin enough to pour over the cake after you have placed it on the cake plate.
click here to close
1, pt, Fresh Whipping Cream
1/3, cup, flavoring powder (sweetened cocoa or 2 1.3oz boxes of uncooked pudding powder, chocolate, strawberry, cherry, whatever flavor your going for.)
1/2, cup, Powdered Sugar
1, tsp, Vanilla Extract
1/2, cup, Alcohol (Whiskey, Rum, Brandy, Vodka, Tequila, etc…)
You might have some left over, enjoy it!
If you can think of any more ways please don’t hesitate to Leave a Reply and let me know.
Substitutions In Cake Recipes
The important thing to remember when making substitutions is to keep the amount of liquid the same. For example, in a cake recipe calling for 1 cup of milk, you can substitute rum or whiskey, etc. for part of it. Just make sure it all adds up to one cup of liquid or your cake will have a different consistency.
click here to close
Common Cooking Mistakes
You Boil Instead Of Simmer
The difference between a boil and a simmer may seem slight (a simmer means bubbles come to the surface every second or two, a boil means the water is rapidly bubbling) but it makes all the difference when cooking. Boiling instead of simmering can result in a tough, dry or cloudy final product — especially when dealing with meat.
You Overcrowd The Pan
You Don’t Wait For The Pan To Heat
You Don’t Let The Meat Rest
If you slice meat too soon, the juices will escape, leaving your dish dry. Give your meat time to rest (five minutes for small cuts and up to 20 for a whole bird or roast). This allows the juices to migrate back to the center of the meat and distribute more evenly.
You Cook Cold Meat
You Allow Vegetables To Cook Past Done
You Slice Meat With The Grain
You Don’t Taste As You Cook
You Turn The Food Too Often
You Don’t Use A Meat Thermometer
Quick Tip To Spread Your Cake Frosting Easier
You’ll Need: A tall cup of ice water. A good spatula or knife
Put the cake on a cake turn table.
Dip your knife or spatula into ice water before spreading.
Put about 1 1/2 cups of the icing on top of the layer cake
Using an offset spatula or knife spread the frosting evenly over the surface of the first layer. Repeat for the rest of the layers.
Place about 2 cups of the icing on the top of the cake and spread evenly.
Spread the icing onto the sides of the cake.
Simple Ways To Make Your Food Even Better
Error fetching Flickr photos: A feed could not be found at https://api.flickr.com/services/rest/?method=flickr.photos.search&lang=en-us&format=feed-rss_200&api_key=623dd22ae0e9bd6ccdccda7be155cdb8&user_id=69086089@N03&sort=date-taken-asc&tags=rmbmakefoodbetter&per_page=50. A feed with an invalid mime type may fall victim to this error, or SimplePie was unable to auto-discover it.. Use force_feed() if you are certain this URL is a real feed.click here to close
The Definitive Guide To Reheating Food
There’s nothing better than opening your fridge and remembering that you have spaghetti left over from the night before. It’s like winning the jackpot, but better because you get to eat it immediately and there’s no greater score, if you ask us.
Leftovers can make a quick lunch or give you an excuse to skip cooking dinner. All in all, they’re great. That is, until you have to reheat them. So often does an awesome dinner reheat into a sad, sad lunch. And it’s all because people haven’t done their homework when it comes to heating up leftovers.
We hate to be the ones to tell you this, but you can’t just throw your Tupperware of spaghetti in the microwave and expect it to taste great. Reheating, like cooking, is an art. Some foods reheat quickly and nicely in the microwave, while others require the stove top and a little added oil. And then there are some foods that should absolutely, under no circumstance be reheated EVER. We’ve outlined it all for you below (mostly because we can’t stand the thought of one more person microwaving their leftover pizza).
Soups and stews
Food Truths We Should All Follow
There’s a lot of noise when it comes to cooking. Everyone has an opinion. One person will tell you that you should never flip your burger more than once, another will promise you that it doesn’t make the slightest bit of difference. Someone will insist that using room-temperature eggs will make or break you when baking, and another baker will scoff at the detail. In the end, you have to find your own cooking rules to live by. That’s the only way you’ll make your way in the kitchen and through a recipe.
But there are some “truths” that we’ve found to ring true in just about everyone’s kitchen. They’re simple, but they’re impactful. These food truths can significantly change the way you cook — for the better.
Make everything from scratch at least once.
Sure, the thought of having to grind your spices every time you want to cook sounds like a chore. But after you do it once, and you smell (and taste) the difference, you’ll gladly do it again. Promise.
When you bake, lick the spoon.
Fresh herbs > dried herbs.
Intimidating recipes are meant to be confronted.
When it comes to chocolate, splurge.
Always cook your eggs in butter.
Imitation = not as good.
Whole wheat isn’t always an appropriate substitute.
Whenever physically possible, make your own whipped cream.