12 Baking Hacks That Will Seriously Improve Your Cookies - Yahoo Singapore Finance. Shutterstock It's the happiest time of the year — cookie-baking season. Due to sheer amount of office holiday parties, family meals, and last-minute homemade gifts for friends, chances are you've spent at least one chilly night indoors whipping up batch after batch of cookies.
But just because two people make chocolate chip cookies doesn't mean both will taste equally delicious. Be they gingerbread, sugar, or oatmeal, here are 12 kitchen hacks to up your cookie-baking game. 1. Use room temperature butter Mmm...butter. You can use cold butter if necessary, but the cookies won't be as chewy. The fastest way to get butter to room temperature is to cut it into pieces and let it sit on a plate for 30 minutes while you get the other ingredients ready. 2. The amount of salt in salted butter varies among brands, so there's no way of knowing how much salt it adds to the cookies. 3. Getting eggs to room temperature is really easy — just place an egg in a bowl of warm tap water for 10-15 minutes. 4. 5. Watch the video - Entertainment Singapore. Watch the video - Entertainment Singapore. Spaghetti with prawns & rocket (spaghetti con gamberetti e rucola)
Close Buying sustainably sourced fish means buying fish that has been caught without endangering the levels of fish stocks and with the protection of the environment in mind. Wild fish caught in areas where stocks are plentiful are sustainably sourced, as are farmed fish that are reared on farms proven to cause no harm to surrounding seas and shores. When buying either wild or farmed fish, ask whether it is sustainably sourced. If you're unable to obtain this information, don't be afraid to shop elsewhere – only by shopping sustainably can we be sure that the fantastic selection of fish we enjoy today will be around for future generations. For further information about sustainably sourced fish, please refer to the useful links below: Marine Stewardship Council Fish Online. Tempeh Teriyaki. Every time I eat tempeh, I appreciate it more. To me, it’s kind of like a more sophisticated cousin to tofu, with more of its own flavor, and a great nutritional profile.
Originating in Indonesia, tempeh is a fermented soybean product. Unlike tofu, it’s made from whole soybeans, making it nutritionally superior, and creating a totally different texture. The fermentation process gives it a strong flavor and also adds nutritional benefits. With the simple addition of a little tamari, herb salt or any of your favorite seasonings, tempeh can easily be grilled in strips, cubes or cutlets for a quick and easy protein fix. Tempeh Teriyakiyields 1 large skillet 1. (If you are using a regular skillet to fry the tempeh, transfer to a casserole dish before baking.) Serve over brown rice, or any whole grain of your choice.