DRIED FRUIT AND BUTTER IN BAKING
TIPS BY TALLYRAND
tip on the use of dried fruit in baking
bitten into a fruit cake or scone and nearly broken
a tooth on a hard, overcooked currant or raisin?
wondered why someone's fruit scones seem moister or
more full of flavour than your own?
eproblem is easily overcomne with just a little forward
planning. Simply soak the dried fruit in a liquid
of your choice for a few hours or overnight. If you
are in a hurry place them in the liquid and bring
to the boil for one minute and allow to cool. The
amount of liquid required depends on the the quality
of the dried fruit you use but with a little experimentation
you will find the right amount.
excess liquid can simply be drained before you use
type of liquid to use? Well that is down to what flavour
you want to add to the final product . . . wine, brandy,
liquor of choice, orange juice or my favourite for
a fairly neutral taste is tea, I like to use up what
is left in the pot. But for a true neutral flavour
use water with a little sugar or honey added . . .
of course if you do so you will need to reduce the
amount of sugar in the recipe or leave it out all
tip on the use of butter in baking
quick word about butter.
Most recipes for cakes and the like, call for unsalted
butter. The reason for this is so that the sometimes
subtle sweetness or flavours of the dish will not
overwhelmed by the salt content.
many salted butters are very salty, so where something
you are cooking is highly seasoned it means it will
not end up unpalatable.
and Cooking Tips
and raised in Plymouth, Tallyrand started his initial
training as a chef at Plymouth College of Further Education.
It was here that he was to learn his love, his passion
for food and the culinary arts. From here he headed
to Germany to complete his apprenticeship as Commis
gave him his first taste of cooking for the rich and
famous, as half way through his first year, along with
the Sous Chef and a Chef de Partie, he was whisked off
to Cologne to help prepare meals for a political conference,
where amongst other dignitaries they cooked for Mr Brehznev,
the then powerful Russian leader. This was to prove
to be just one of the many celebrities he was to cook
for or get to know over the years . . .
you would like to find out more why not visit Tallyrand's
own web site www.tallyrand.info (link in main menu)
Email Hub-UK : firstname.lastname@example.org