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I never ate a lot of fish when I was young. My parents were excellent cooks, but they weren’t too keen on seafood (maybe because they had grown up inland, or because they had learned to cook in the 1980s, when we swore by swordfish carpaccio). On the rare occasion that my dad would fire up the oven to grill a piece of halibut (for example), my mom would run out of the room and firmly stop her nose to throw all the windows in the house wide open.
Also, when I left the family nest and discovered the salmon fillet (a dinner for one person – and without bones! – which I was cooking with eagerness), I felt that I had accomplished an incredible gastronomic achievement. For a sophisticated meal ready in about twenty minutes, I patted the fillet dry, seasoned it generously, and slipped it into the oven at medium heat while I made a salad. Every once in a while I would agree to please a friend by trying out the latest trendy thing, which required the use of aluminum foil, but I would always go back to my good old cooking method, we don’t. can more reliable.
Looking back, it’s not hard to see why I ended up getting disgusted with salmon. I told myself that there are much better fish in the ocean, tastier sources of protein on earth, and more interesting ways to make dinner in twenty minutes.
You can imagine my disappointed reaction when I was asked to put salmon to the test of Food52’s Absolute Best Tests , tests during which I contrast different cooking methods as if they were my children. Reluctantly, and with a knowing smile, I agreed to pan, poach, roast, grill, in order to classify the results of my experiments in varying degrees of good, not bad or bad. A whole day of work in perspective. And that’s how I resumed my routine of drying salmon fillets to tackle its cooking.
I’ll be frank about my smirk: it was completely unwarranted. Aside from me, only my dog Larry, who scampered under the sofa when I gave a high-pitched cry, could tell you how much my first bite of sous vide-cooked salmon enchanted me and made me understand how much I ‘had blackened the table. My old-fashioned baking and medium heat method is not even among the recipes kept.
Let’s get down to business and see the result of my research on the best methods of cooking salmon, after twelve tries.
Controls and methods
For each of the twelve methods tested, I used boneless, skin-on salmon fillets, taken from the heart of the fish, of about 170 grams per piece. I seasoned them with salt and white pepper. For some cooking methods, I used olive oil. For others, which required high temperature cooking, I chose avocado oil.
My goal, for each fillet, was to achieve a perfect average doneness, bordering on raw fish, with a temperature between 49 ° C and 51.5 ° C on the instant read kitchen thermometer. This means that the flesh should be just opaque throughout its entire thickness and come off easily when gently squeezed.
I would like to make a final point about albumin: this protein substance (white once coagulated) that we sometimes see on salmon is eaten without problem, even if it is not appetizing. Alex Delany of ‘Bon Appétit’ explains : ‘Think about what happens when you wring out a wet towel. The water that permeates the fabric is pushed outward as the fibers are tightened against each other. The same principle applies to salmon. As the salmon cooks, the flesh contracts and releases albumin to the surface. The higher the temperature, the faster the flesh contracts and the more albumin becomes visible. ” In other words, a large amount of
In this article, I have classified the twelve methods into several categories: “the most delicious”, “the most effective” and “good, but also do not break three legs of a duck”, according to the results of my tastings. comparative. In each category, the methods are listed in alphabetical order, because this is the solution I chose after racking my brains for far too long on this subject.
The most delicious
In addition to allowing me to repeat at will “en papillote” with my most beautiful French accent to my dear and tender and to my dog, cook the salmon this way – wrapped in baking paper, then baked at 200 ° C– has been shown to be beneficial in more than one way. The steam trapped in the baking paper guarantees a tender net and since the salmon is locked in, the flavors are increased tenfold. If I hadn’t been very strict with these tests, I could have added herbs or condiments, like garlic or ginger. Finally, and this is perhaps the most important point, the fact that the salmon is in foil gives the impression of having a gift to unwrap before tasting.
Ease of the method: The main disadvantage of this method is that it is difficult to determine when the salmon is cooked, since it is hidden under a layer of baking paper. (I squeezed the center of the wrapper with one finger and judged by touch.
Texture of the flesh: The fillet cooked in foil turned out to be tender and full of flavor, despite a basic seasoning and a layer of albumin which suggested otherwise.
Crispness of the skin: Nothing that is not worth mentioning; next time I will buy skinless fillets for this method.
When I was a kid, I often pretended to be sick so I could stay home instead of going to school and watching cooking shows on TV. I would have a lot to say about this, but if I want to finish this project on time, I’m going to have to get right to the point and explain that as a kid, I saw a cook poach a piece of salmon in olive oil. It’s a memory that stuck in the back of my head as something incredibly decadent, intimidating, frivolous, and … pink.
In the oven at low temperature
The great advantage of this technique (which is faster than you might think) is that there is little risk of overcooking the salmon, since a few extra minutes at low temperature is nothing compared to just a minute. under the grill. Based on Genius’s recipe , I chose to bake it at 135 ° C for about 30 minutes. The low temperature gave a smooth and uniform result, to the point that the flesh barely came off when touched.
Ease of Method: This method of cooking was found to be incredibly easy, and only required 45 minutes overall. Placing the fish skin side down in a dish covered with parchment paper made washing up much easier.
Texture of the flesh: The salmon was incomparably tender and cooked evenly.
Crispness of the skin: Barely a hint.
In the history of the Absolute Best Tests , the sous vide cooking method has rarely been at the top of the table (see: steaks , hard-boiled eggs ). I am often very disappointed with the result, especially because it takes time and requires special equipment.
But (once is not customary), in the case of salmon, I can only strongly recommend that you equip yourself with a vacuum cooking device, or even if only a resealable silicone bag and ‘a thermometer. Indirect cooking of the tenderloin, enclosed in the bag with the seasoning, at about 50 ° C for about 35 minutes (for a tenderloin 4 centimeters thick), gave a result very rich in taste and so tender that I could have spread it on a toast.
Ease of the method: It’s tedious, but don’t hesitate to test it out, especially if you have some really good salmon on hand.
Texture of the flesh: The tenderloin was as tender as smoked salmon.
Crispness of the skin: Cooking under vacuum does not prevent having a crispy skin. If this is what you want, dry your salmon after cooking it and just before serving, fry it skin side down, in hot oil, for a few minutes.
Steaming was found to be a safe and easy method, which brought out more flavor than preparing cold start poached salmon (more on this later). I placed the seasoned salmon in a steamer basket, put it over a pot of boiling water, and let it cook for 8-10 minutes.
Ease of Method: Whatever ingredient is cooked, steaming is an uncomplicated technique, requiring only a steamer basket or, failing that, aluminum foil to DIY a homemade steamer .
Flesh texture: The salmon was less silky than with low heat baking and sous vide cooking (tender, but not fondant), but more than cold start poached fillet or high heat cooked salmon (all details are given below).
Crispness of the skin: No.
The most effective
I take advantage of the benefits of my grill for just about all my dishes (toast pizzas, grilled bananas, last minute croutons …) because it is a fast and efficient tool. In the case of salmon, the grill did not disappoint me once again: the cooking (a quick grill of oiled and seasoned salmon, skin side down, in a heat-resistant pan) was wonderfully fast and so effective that the fillet did not have time to blacken as I feared before going to the stove (this led me to think that this method is better suited to fairly thick pieces of fish). However, due to thermal shock, the fillet was seared more sharply than pieces of salmon cooked at a lower temperature and lost more of its tenderness during cooking. Although quite edible,
Ease of Method: Using the broiler is extremely easy, regardless of the dish. However, it is important to watch the cooking so that it does not burn.
Texture of the flesh: Not exceptional, but quite correct.
Crispness of the skin: I had a better result than with the previous methods; nothing fancy, but it still got a bit crunchy.
In the oven (220 ° C)
The hugely popular cooking site The Kitchn recommends cooking it at 220 ° C for three to five minutes per centimeter of thickness. By following these directions, I was able to get a decent salmon fillet in about ten minutes. The tenderloin was quite chewy, more so than the grilled or pan-fried salmon, and turned out to be relatively tasty and juicy.
Ease of Method: Almost as easy as placing it under the grill, except you have to remember to preheat the oven.
Texture of the flesh: An in-between that tends more towards the good than towards the bad. I add a few points for the uniformity of the cooking.
Crispness of the skin: Surprisingly, not much more than the tenderloin cooked at low temperature.
I never had the guts (or enough olive oil) to try it out until this series for Absolute Best Tests , but I’m glad I finally did! The method is simple, although extravagant: bring a pan of olive oil to a simmer (around 80 ° C), enough to cover the fillet completely, add the salted and peppered salmon and sauté for 13 to 15 minutes. The result is a wonderfully nuanced salmon fillet, with concentrated flavors, enhanced with the herbaceous notes of olive oil and a perfect amount of salt.
Ease of the method: Apprentice cooks, I only recommend this method if you have an instant read thermometer. Without this instrument, determining when the oil has reached 80 ° C is complex at best. In the worst case, the oil can exceed its smoke point.
Flesh Texture: Poached salmon in oil was the big discovery in this series of tests. The fish was slightly less tender than some of the other fillets, but so delicious that I barely noticed the annoyance. (I think this is because the cooking temperature was not as low as for sous vide cooking, for example.)
Skin crispness: Nothing worth mentioning. If you like crispy skin, skip this method.
Hot start in the pan
Eating a salmon fillet, which I seared in a hot skillet skin side down for about five minutes before briefly flipping it, was like watching my favorite reality TV show: the lack of surprises didn’t. made it less satisfying, and the quick pleasure it generated gave me a sizable dose of dopamine. The skin was perfectly broiled, the tenderloin cooked evenly and although not the most tender salmon method, my dish was very tasty.
Ease of the method: Very large. No preheating or special equipment required.
Texture of the flesh: Fairly good. If you dream of a salmon fillet cooked in a few minutes, this method offers a juicier and more tender result than grilling.
The importance of the different ingredients in making homemade bread
Types of flour
Type 55 wheat flour traditionally used in cooking for pushed or leavened doughs such as brioches or savarin dough and of course, traditional French white bread. Rye flour which comes in variable proportions in the manufacture of country bread or rye bread also called “black bread”. Type 80 or 110 wheat flour (brown or wholemeal) which is used in the manufacture of brown or wholemeal bread.
Sourdough and yeasts
The organic yeast is composed of billions of micro organism (fungi) that eat, consume oxygen, sugars, multiply, causing fermentation and exhale carbon dioxide but the process is long and requires a minimum of time grows . It can come in many forms. It is very important to differentiate them since the process of using these yeasts is not the same depending on whether it is lyophilized or dehydrated or fresh .
Sourdough is a dough in which naturally present germs have been allowed to develop. These germs include yeasts and acidifying bacteria that produce lactic acid and acetic acid.
Yeast sourdough, also called poolish, is a pre-fermentation composed of flour and lukewarm water (in equal quantities) and fresh baker’s yeast. Personally, I also add a pinch of sugar to activate the yeast.
It must be drinkable and sufficiently hard because the minerals (calcium salts) in solution help strengthen gluten. Water that is too soft will lead to sticky, sagging dough. It should also be lukewarm (around 30 ° C) because the yeasts do not thrive in cold water.
It brings flavor of course, but it also improves the mechanical qualities of the dough, the coloring of the bread as well as its conservation. Incorporated at the start of kneading and dosed between 1 and 2%, it preserves the taste of the bread by slowing down oxidation during kneading.
The stages of breadmaking
It consists first of all in intimately mixing all the elements that will form the dough. This is called frasage. It is carried out at slow speed until all traces of water and flour have disappeared.
Secondly, it is the actual kneading which is done at high speed. This is when the structure of gluten changes. At the end of kneading, the proteins in the dough form a continuous network capable of expanding while retaining carbon dioxide.
It begins as soon as the yeast comes into contact with the mixture of water and flour. After the kneading phase, the baker lets the dough rise (point) for the first time. The physical properties (viscosity and elasticity) of the dough will change again during this step, thus completing the kneading action. This is important for the final quality of the bread, both for its appearance and for its taste. After grouting, the dough is broken up, possibly divided into several pieces of dough and then shaped. The shaped dough pieces continue their fermentation in the absence of air. Just before putting in the oven, the baker gives small blows of the blade on the dough pieces which will form beautiful edges also called “grignes” on the crust of the bread. These small strokes of the blade are essential for the bread to have optimal and regular development. Without them, the bread would warp and burst under the expansion of carbon dioxide and water vapor.
The last step in bread-making, baking takes place in an oven heated to 240 ° C. The crust forms around 90 ° C while the water vapor is distributed in the crumb and the coloring begins between 110 and 150 ° C. When it comes out of the oven, bleeding begins, during which time the bread will lose 1 or 2% of the water it contains when cooling.
Tips for successful bread
Always add a pinch of sugar to activate the yeast.
Regular and complete kneading to develop the gluten network.
Check that the temperature of the room is sufficient for a good development of the yeasts (25 ° C minimum) otherwise place the dough covered near a radiator.
To obtain a nice crust, put in the oven a container containing water for cooking in a humid environment or bake in a steam oven (25%).
Brush the dough with a brush and hot water to obtain a sticky starch paste. The coloring will be more pronounced.
You don’t have to be an artist or be a pro to have fun doing an activity you love! Here are some hobby ideas for you to unwind and take time for yourself.
Cooking for your little family every night can sometimes be a chore. The children are tired, too, and the fridge can be almost empty because you forgot to go shopping. But when you have time to cook, everything is under your control and you try new dishes, the experience can be really interesting. Discover new spices, amazing pairings and unusual foods.
Some cooking classes teach you basic techniques or offer classes according to a type of dish (Thai, Italian, Greek, etc.) or according to a theme (wines, brunch, fondue sauces, pasta, desserts chocolates, etc.). Try the experience as a couple or with a friend. You can also opt to buy a mouth-watering new cookbook and have a special meal once in a while.
You have the most beautiful and sweetest subjects before your eyes: your children. Since you love to flip through your photo albums – virtually or manually – and share them with your loved ones, why not combine business with pleasure by taking a photography course? Thus, you will discover useful tips to better frame your images, to give depth to your shot and to create spectacular atmospheres. The lens and its camera will no longer hold any secrets for you and so you will take even more pleasure in capturing all the beautiful moments of your life in a series of “Clicks!” Click! Click! “
Cut, tear, glue, embellish, add, assemble, write, etc. : in short, create beautiful pages to keep all your precious memories. Now, scrapbooking is no longer limited to albums. Also make cards, bookmarks and more! Sit down with friends or alone in front of a table lined with ribbons, stamps, buttons, papers, shapes and various accessories to dive into a world where nobody gets away without having become totally addicted!
Would you like to travel more? Eager to learn about other cultures, you like to immerse yourself in the flavors, colors, stories and traditions of foreign countries. Why not learn a new language – or perfect it – while you wait until you have enough money to fly to your dream destination? Take a course in a school in your region (CEGEP or university), in your city, a private school or even through lessons with a book and a CD.
Read or write!
Lover of books and words, join a book club or a writing workshop. No resources in your area? Take matters into your own hands and be the instigator of the project! Gather other passionate readers, pick one book a month, and chat over a good cup of coffee. Writing is an art and as a artist you need the perfect tool, a good fountain pen will be your right companion.
We cannot move every year, but it is possible at low cost to change our decor to beautify our home. A project can take a few hours, a weekend, or even span several weeks. Make a stained glass for your living room window, learn to sew quirky curtains or turn your living room into a little haven.
Blogs have become a modern way of writing our memories or even our personal journal.
To display the impulses of your passion (there are many blogs of passionate “scrapbookers”) or to write a chronicle on your family life, the blog can become a means of communicating in a different way.
Crosswords, sudoku, scrabble, etc. You choose! Some have fun racking their brains while reading their newspaper, but for others these word, letter or number games are real loopholes that force them to forget everything to find the solution. There is a great variety in both notebook games, table games or even computer games.
There is nothing cheesy about knitting! Far from there! Several Hollywood stars have also started! A stitch in the place, a stitch in the reverse! It is awesome to see all the patterns you can achieve just knowing the basic stitches!
On your clothes, furniture, glasses or plates, on a canvas, on ceramics or on wooden objects, let your creativity run free with paint and brushes!
Pearl bars are the latest innovations that spontaneously attract a lot of moms. The colored pearls become in your hands precious and original jewels! No one will be able to have such. Don’t settle for necklaces! Make bracelets, earrings and rings too!
Discover our tips for successfully preparing and baking your apple pies. Simple to make, this dessert will remain in the memories of your children as a moment of sharing.
What is the cooking time for an apple pie?
It is generally advisable to preheat your oven to 180°C. Depending on the dough and the filling used, the cooking time of your apple pie will have to be adapted, but a base of 35 minutes is reasonable. Depending on your tastes, you can extend it a bit for a slightly more baked pie or reduce it for a softer result. Rely on the coloring of the edges of your pie crust and the consistency of your filling to verify that the baking is right for you.
Should we bake the dough for an apple pie?
You can bake your dough blank if you wish. This prevents your dough from becoming soggy with fruit water for example and gives it an excellent crispness. After having spread it in your mold and pricked with a fork, cover your dough with baking paper. Cover everything with clay balls or dried beans before baking everything at 180 ° C, just long enough for the edges to be colored (about 10-12 minutes). Remove the beans and the foil before continuing to bake your pie shell for 5 to 8 minutes depending on its thickness.
What temperature to bake an apple pie?
Among the tips for making a good apple pie, you must of course pay special attention to its cooking. If the pie shell has been white-baked, about fifteen minutes at 180 ° C will be enough to finalize the baking of your apple pie which will be crunchy in its dough and tender in its appliance. If you only cook once, allow 35 minutes maximum at 180 ° C or 20 minutes at 200 ° C.
5 tips for a superb apple pie
We all know a few tips for making an apple pie.
1 Refrigerate your dough if you are not performing blank cooking, to give it a crunchy side, and prevent it from shrinking during cooking.
2 Brush your dough with a mixture of applesauce and apricot or raspberry jam before placing your apples and your device.
3 For a beautiful visual appearance, cut your apples without peeling them to arrange their colored side up to create a nice pattern on your apple pie.
4 For an even more delicious pie, hide little bits of white chocolate under a few pieces of apple.
5 Finally, after baking, cover your tart with a light veil of apricot jam that you will have heated beforehand. In professional parlance, this is called neutral topping.
Our best apple pie recipes
There are many recipes for apple pies. Among the latter, we recommend the Normandy tart which combines apples with almonds, but also apple and hazelnut tarts or even apple and chocolate tarts.
In each case, remember that while the basic recipe for apple pie remains the same, all variations and delicacies are allowed. Mixing fruits is also possible, as with apple banana pies or even apple strawberries. Do not hesitate to innovate, to test each of our recipes while adapting it to the products present in your cupboards (dried fruits, etc.).
4Golden type apples
50 g Almond powder
50 g Powdered sugar
30 g Flour
15 cl Liquid cream
1 sachet Vanilla sugar
Calories = Very high
Preheat the oven to 180 ° C.
Roll out the shortbread dough in a pie pan. Prick the bottom with a fork and store it in the refrigerator.
Meanwhile, peel the apples, remove the core, and cut them into thin slices.
Arrange the apples on the pie crust.
In a bowl, whisk the whole eggs with the powdered sugar and vanilla sugar until the mixture turns white. Add the flour, liquid cream, and almond powder and mix to obtain a smooth mixture. Pour over the apples.
Baking cookies from just three ingredients – is that possible? Oh yeah! The magic word is Nutella biscuits and they are probably the fastest and easiest biscuits we know. Of course, we don’t want to withhold the recipe from you.
For the Nutella cookies you will need:
200 g Nutella
130 g of flour
Put the Nutella in a bowl and mix it with the egg. Gradually add the flour and mix either with a spoon or a hand mixer until a homogeneous dough is formed.
Attention! Do not stir the dough for too long, because then the Nutella will begin to melt and the dough will be too soft.
Spread or roll out the dough approx. 1 cm high and either cut out with biscuit mold, or portion with a spoon and shape into biscuits. Repeat until the batter is used up.
Spread the biscuits on a baking sheet lined with baking paper and bake in the preheated oven at 180 ° C (top and bottom heat) for about 15 minutes.
Nutella cookies quick and easy
Nutella biscuits are perfect when there is a spontaneous visit or when you crave something sweet in the evening. They are ready in no time and the ingredients can usually be found in the pantry anyway.
Instead of the Nutella you can of course use another chocolate or nut nougat cream. Our tip: try making the chocolate cream yourself.
Nutella biscuits are deliciously varied
You can decorate and decorate the finished Nutella biscuits as you wish. With colored icing, you can quickly conjure up the right biscuits for a customer’s birthday or the theme party. Topped with bananas, the biscuits taste twice as good and with a little ice cream and whipped cream, they become dessert dreams come true.
Also delicious: Put a handful of chocolate drops or chopped nuts in the batter or sprinkle the biscuits with colored sugar pearls after baking. With a scoop of ice cream between two biscuits, the threat becomes a trendy chocolate ice cream sandwich.
Nutella Recipes – Tips and Tricks
The great thing about baking with Nutella? It’s nice and fast! The chocolate cream can be further processed directly. Unlike chocolate bars or couverture, it does not have to be chopped up or melted in a water bath for the respective recipes. It is only advisable to warm it up briefly in the oven or microwave if it is still somewhat firm.
Nutella is particularly suitable for refining cake batter, biscuit fillings, and frostings. A seductive swirl of chocolate and cream is placed on the small Nutella cake – perfect for tea time.
You know, baking takes love and patience. But when it comes to baking cakes successfully, a little bit of science doesn’t have to be luxury. Do we get on well, it’s not about turning you into a chemist, eh? The idea is to understand that each ingredient has its uses and that each ingredient has a different action in your recipe:
The flour is the base, it is what holds your cake. It’s the framework in a way.
The yeasts bring lightness and make the cakes swell.
As for sugar, in addition to sweetening (ah good?), It kicks in on contact with liquid ingredients. It helps keep a cake moist by trapping moisture in it.
The liquid brings softness just like the fat.
Eggs bind the ingredients together.
The fat helps soften the cake.
There you go, now that you know that, follow our 10 tips and tricks for baking your cakes successfully .
1. THE INGREDIENTS AT ROOM TEMPERATURE:
The ingredients at room temperature in a recipe are not meant to look pretty. Observe this indication scrupulously. Using ingredients at room temperature in a recipe helps the dough to be more homogeneous because the ingredients will blend together better. Logical!
Cold butter is blah to mix… So, don’t ignore this step. And if you forgot to take out the butter for your recipe, don’t panic, put it in 10 second increments in the microwave, minimum power and it should do it.
Temperate eggs go up better in snow and also mix better with your dough. Take the test: an egg taken out of the fridge will be more viscous than a tempered egg. In short, if you do not give up and prefer to keep your eggs in the refrigerator, take your precautions before using them to make your cakes.
2. CREAMING THE BUTTER FOR AN INCOMPARABLE SOFTNESS:
In many recipes, butter requires creaming. This step consists of working the softened butter either alone or with sugar with an electric whisk (or in a food processor) in order to incorporate air. You incorporate air into your creamed butter, which then mixed with your preparation will make your dough light and creamy.
3. BAKING SODA OR BAKING YEAST?
We should especially not confuse these two white powders. One serving to aerate your cake as much as possible. Widely used in Anglo-Saxon pastry making, this magic powder lightens cakes and cookies.
Baking yeast or baking powder or even baking powder will make your cake swell. Baking soda is part of the baking yeast.
Make sure these ingredients are still good to use. Expired yeast will not poison you, but it will be less active. To keep it, put it in an airtight box.
4. ADAPT THE QUANTITIES OF A RECIPE:
There’s no mystery, to adapt a recipe to the dimensions of your mold, you have to do a little mental math.
So for all those who have not listened to the math teacher, a review is needed. And for that, nothing better than a practical case!
Come on, second example with flour:
7.5 ———–> 250 g
(10 x 250) / 7.5 = 333.33 g
So you need about 330 g of flour!
And so on. Keep this rule warm in your kitchen! It will be of great use to you to adapt the quantities of your recipes.
It gives you a corner of so much fairyland, right?
This formula applies if you keep the same diameter or the same height!
Because if this is not the case, we start with volume calculations and that’s a whole different story!
5. MILK, BUTTERMILK AND CREAM:
Buttermilk for those who are not familiar with this ingredient that we particularly like, it is fermented milk. You can find it in supermarkets under the name ribot milk or fermented milk. It is a sour-tasting curd. Incorporated into a muffin batter or a pancake batter, it gives them an incomparable softness.
Milk (whole or not), fermented milk and cream are not substitutes for each other in a cake recipe.
A recipe that calls for whole milk must absolutely contain whole milk. Their composition is not the same, so you cannot replace the milk with buttermilk which contains lactic ferments.
6. CAKE DOUGH TOO BEATEN OR NOT ENOUGH:
It seems like nothing but the fact of beating a dough too much or on the contrary not doing it enough can considerably influence the final rendering of your cake.
The texture of an excessively beaten cake will be denser because the gluten will have developed more. Result: you will get a more compact, more elastic cake… which is good if you make a pizza dough. For a cake it is better to have a softer texture.
Another inconvenience of a too beaten cake: the bump in the center. That is clearly the problem with overly beaten pasta.
Too much batter, or not enough at all, can result in a flat cake.
So, it is best to respect the instructions of a recipe so as not to end up with a cake whose texture does not resemble that of the recipe. Don’t tell yourself that one more minute isn’t a big deal.
7. MY CAKE SAGS IN THE MIDDLE ONCE OUT OF THE OVEN:
Several reasons for this:
The explanation for undercooked cake is the most common. Then comes the suspicion of excess fluid. Did you measure / weigh your liquid ingredients correctly?
You may also have used a recipe in a different pan. Deeper than that recommended by the recipe. By not adjusting the baking time, you end up with a cake that will not have had time to bake.
8. MY CAKE IS TOO DRY:
If your cake is too dry, you may have added too much flour.
Or did you cook it too long?
It may also be that the amount of fat is insufficient. If you have too much flour and not enough fat, you will definitely get a dry cake. It’s all about balance!
9. MY CAKE IS TOO DENSE:
If your cake is too dense and therefore not airy enough, you may have added too much sugar, too much liquid or too much yeast. Enough is enough !
10. THE BA BA:
Butter and flour your mold. Always. Use magic sprays such as Wilton’s Bake Easy. Just spray it all over the mold and unmolding your cake will be a snap.
Place your cake in the center of the oven and put it in the oven once the indicated baking temperature has been reached.
Don’t substitute ingredients because you don’t have everything in your cupboards or fridge. You have now understood that each ingredient has a very specific role. So there is bound to be an impact on your cake.
Wait 5 minutes with the oven off before taking out your cake. After being exposed to a very high temperature your cake needs to prepare for coming out. A temperature shock is not good… that’s how we choke on death.
Grandma’s trick to having a cake that rises evenly is aluminum foil… Kesako? Wait, little chemist, let’s explain.
It is necessary to imprison in a strip of aluminum foil some paper towels soaked in cold water. This strip of aluminum foil will wrap the outside outline of your cake. But first, place it in the freezer for 1 hour. This method has the effect of creating even baking of the cake. The outside of the cake tends to cook faster because it is in direct contact with the mold which heats up. The very cold strip slows down the cooking of the outside of the cake.
Everyone has aluminum foil at home, right? So give it a try!
And if you are too lazy to experiment with this trick, you can always use the convection cone which allows your cakes to rise evenly too!
The smoothies or fruit smoothies are one more option healthy and tasty to take fruit with other ingredients that combine great and they make a single milkshake is the breakfast or snack perfect . In addition, I personally think they are the perfect solution to give out those fruits that have remained ripe , and thus not only do we take advantage of them, but their great contribution of natural sugar means that we do not have to add added sugar to recipes, so They offer a very interesting healthy plus.
This banana and cinnamon chocolate smoothie is a very simple recipe , since you only need to crush the ingredients, and best of all, you can adapt it to your liking , for example by choosing its texture, incorporating other fruits, changing the proportion. cocoa or adding other ingredients that you like, further down in the Variations section you will see all our suggestions. Of course, it is a shake to serve very cold , so we recommend you leave it to rest in the fridge to drink it cool.
Ingredients to prepare banana and chocolate smoothie with cinnamon (500 ml, 2 people):
1 ripe banana.
500 ml of cold whole milk (and if it is fresh milk, the one they sell refrigerated, it will still be tastier, although you can also use semi-skimmed or skimmed milk to lighten the recipe).
2-4 dessert tablespoons of pure cocoa powder (we have added 4, but it goes according to taste).
5 hazelnuts (optional).
Cinnamon to taste.
Preparation, how to make the recipe for banana and chocolate cinnamon smoothie:
Peel the banana . If you want to do it with your own hands, you should know that a good trick is to peel it from the bottom, simply by pressing a little you will open it and you will not even need a knife.
Put the banana in the blender with the cocoa , cinnamon and hazelnuts.
Pour the milk on top.
Grind it until the mixture is homogeneous. We have used our blender and in 30 seconds we had everything well mashed.
Try it and rectify it from anything: if you need more cocoa for a greater intensity of flavor, if you prefer it more liquid with more milk, or even more banana to give it a thicker touch.
Serve and taste:
This shake should be served very cold, which is the richest it is, so we recommend that you let it rest for at least a couple of hours in the fridge to cool completely, although if you cannot wait and the milk you used was cold, you can have it freshly made.
For example, you can prepare double the quantity and keep it in the fridge perfectly for 2-3 days and take it for breakfast, a snack or whenever you feel like it, it feels great!
The world of smoothies and fruit shakes is almost endless , and you can vary the ingredients however you want. Add a tablespoon of oat flakes to give it more texture and flavor, add other fruits such as apples, or instead of milk use other vegetable drinks , for example oatmeal, soy or rice, and a little vanilla will also go well. great.
And if you want to have it in a bowl for breakfast, substitute some of the milk for yogurt and its texture will be creamy, ideal to take with a spoon.
Always try to use ripe bananas , the kind that already have almost black skin and their interior begins to look like a jam, since you will take advantage of all the natural sugars in the banana and you will not have to add more to the smoothie.
A classic yellow cake recipe is something everyone should have in their arsenal. This vintage cake is made with a rich mixture of butter, eggs, and buttermilk for a tender butter cake that is perfect for birthdays and everyday celebrations!
You can freeze this homemade yellow cake in chocolate buttercream frosting, cream cheese frosting, or even lemon buttercream!
What is the yellow cake?
This classic yellow cake might be the most traditional of all. It is a simple and rich recipe made with butter and whole eggs that produces a golden crumb and a tender cake.
This particular yellow cake recipe also adds egg yolks, a little vegetable oil, and uses buttermilk to spice up this moist yellow cake recipe! If you don’t have buttermilk on hand, feel free to use my easy buttermilk substitute.
How to make yellow cake
It is very easy to make this yellow cake from scratch, but it is VERY important to make sure ALL the ingredients are at room temperature before you begin.
Preheat the oven, grease, and line your cake pans with parchment paper. This makes removing the cake from the pan easy.
Sift the dry ingredients together into a medium bowl to make a lighter cake.
Beat the butter, sugar, oil, and vanilla together and mix the eggs one at a time so that all the ingredients are well combined.
Add the dry ingredients with a rubber spatula, alternating with the buttermilk. Folding the ingredients helps keep the cake light and fluffy.
Divide evenly among the cake pans and bake! Easy right?
Can the yellow cake be frozen?
Yes, you can, and freezing this yellow cake makes assembly quick and easy when a special occasion pops up.
To freeze, bake and chill according to recipe instructions. Once the cake has completely cooled, wrap each layer in plastic wrap, then wrap each layer in aluminum foil, then place each layer in a large freezer bag. Freeze for up to three months.
When ready to use, remove it from the freezer and allow it to thaw for 30 to 60 minutes while still wrapped, then remove and use.
Assembling the cake when the layers are still partially frozen will make it a little easier and result in clean cuts once the cake is cut.
I’m sure you’ll agree that this is the best yellow cake recipe you’ve ever made!
More delicious cake recipes
Cook time 35 minutes
Cooling time 1 hour
Total time 1 hour 50 minutes
A classic Yellow Cake recipe is something everyone should have in their arsenal. This antique cake is made with a rich mixture of butter, eggs, and buttermilk for a tender, buttery cake that’s perfect for birthdays and everyday celebrations!
· 2 3/4 cups cake flour
· 1/2 teaspoon of baking soda
· 1 1/2 teaspoons baking powder
· 1 teaspoon kosher salt
· 1 1/2 cups granulated sugar
· 1/3 cup vegetable oil
· 2/3 cup unsalted butter at room temperature
· 1 tablespoon vanilla extract
· 2 large eggs at room temperature
· 2 large egg yolks at room temperature
· 1 1/2 cups of buttermilk at room temperature
1. Preheat your oven to 325 ° F and spray two 8-inch round cake pans with cooking spray and line the bottoms with parchment paper and set aside.
2. In a medium bowl, sift together the flour, baking soda, baking powder, and salt. Set aside.
3. In a large bowl with a hand mixer or stand mixer fitted with a whisk, combine the sugar, oil, butter, and vanilla.
4. Add the eggs and egg yolks beating one at a time after each addition just until just combined.
5. Using a rubber spatula, fold the dry ingredients into 3 parts alternating with the 2 parts buttermilk. Start and finish with the dry ingredients. Gently fold until only very small lumps remain. DO NOT use an electric mixer for this step.
6. Divide the batter evenly between the two prepared cake pans and bake for 30 to 35 minutes. A toothpick should be clean from the center when you’re done.
7. Transfer cake pans to a wire rack and allows cakes to cool in the pan for 10 minutes before removing and allowing to cool completely (about 1 hour) before frosting. Once cooled, freeze and assemble the cake as desired.