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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!


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 (link in main menu)

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