Subscribe By RSS
Indian Food Cooking
Yummy Indian Food Recipes
Quick Search
 
Recipe Search
 
HOME
Say
Thank You..!
  Shopping Cart 
0 Items
  Videos Collage  
 Indian Food
 Chinese Food
 Thai Food
 French Food
 Italian Food
 All Recipes
 Indian Cooking Tips
 Ask Vah Chef
 Great Combinations
 Vah-Orkut
 Vah-Blog
 Vah-Photos
 Cooking Video Guide
 The Cook's Thesaurus
 Science of Cooking
 Festival Foods
 Food Articles
 Suggestion Box
 Other Cooking Sites
 Sexy Foods
 Risthey
 Nutrition Point of View
 Cooking Techniques
 Glossary-Indian Food
Regional Indian Food
 Punjabi cuisine
 Andhra cuisine
 Tamilnadu cuisine
 Gujarathi cuisine
 Goan cuisine
 Mughalai cuisine
 Rajastani cuisine
 Maharastrain cuisine
 Kerala cuisine
 Karnataka cuisine
Vah-Khoob Surat
Food Cartoons
fish
open his note book writing some information
 Post Cartoon    View All
Food Quiz
How often do you eat breakfast?
Every day
Most days
Once in a while
No time for breakfast.
 Post Quiz          View All
Food Poll
which spice do you prefer to heat up your food ?
red chillies
green chillies
peppercorns
chilli sauces
   Post Poll            View All 

 
How to make a perfect cake
Tip Description Light as air To ensure your cake has a light, fluffy texture, it's important to have the eggs and butter at room temperature. If the butter is straight from the fridge, don’t be tempted to melt it. Instead, hasten the softening process by placing it between sheets of baking or greaseproof paper and pounding with a rolling pin. Better beating When beating, it's important to use a good-quality flexible spatula to scrape down the sides of the bowl while beating in sugar. If any sugar is left on the sides and is not beaten in properly, it can cause the cake to be heavier and often leaves fine white speckles on the top of the cake. Is my cake cooked? Before removing your cake from the oven, there are a few things you need to check: The cake should shrink slightly from the sides of the baking pan. The cake should spring back slightly when pressed lightly in the centre. Using a cake straw or a fine skewer (preferably warmed in a glass of hot water), gently pierce the centre of the cake. If it comes out absolutely clean, the cake should be cooked through. Take care when doing this with very delicate sponge cakes, which are certain to fall after being pierced if they're not quite cooked, and may not rise again when returned to the oven. Raising agents The most common raising agents are bicarbonate of soda and baking powder (cream of tartar plus bicarbonate of soda). When mixed with a wet ingredient they give off carbonic acid gas which bubbles to become a leavening agent. Cook your mixture as soon as these agents are added to ensure effectiveness. Sift away Sifting the flour you use for cake baking makes a huge difference. Not only does it remove lumps and any foreign material from the flour, but it also helps to aerate it, giving lighter results. Which sugar? Unless stated otherwise, use caster sugar in cake making — it dissolves faster and helps give cakes a lighter texture. Cut and fold A light cake requires a light hand when folding and mixing in the dry ingredients. This is best achieved by using a large metal spoon to fold. Here's how it's done: Cut through the centre of the mixture with a large metal spoon. Fold the mixture over, bringing the spoon up the side of the bowl. Repeat this action, turning the bowl around each time. As soon as the flour is incorporated, the mixture is ready to bake.
  All Tips  
Vahrehvah Custom Search
   
About Us  Contact Us
Copyright © 2010 VahRehVah. All rights are reserved.