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YOUR OWN BAKING POWDER |
FOOD
TIPS TALLYRAND |
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 Baking
. . . why did it fail to rise?
If
your scones, etc have failed to rise properly if at
all, it could be because baking powder has a fairly
short shelf life and will die very quickly, making it
useless. This is because the two chemicals in it react
with each other and cancel each other out.
To
prevent this, I always make my own baking powder as
and when I need it.
Baking
powder is simply 2 parts cream of tartare to 1 part
baking soda (bicarbonate of soda), sieve them together
to the amount you require and you will always have fresh,
alive baking powder that is sure to rise!
RELATED RECIPE
Food
and Cooking Tips
from professional
Chef Tallyrand
Born
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
de Gardemanger.
Germany
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 . . .
If
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 : info@hub-uk.com
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