20 baking tips from our grandmothers
1. When flapjacks have bubbles, it means they are ready to be turned over in order to cook the other side. – Ashley Wilkonson
2. My gran taught me that nothing should ever go to waste. Stale bread? Make bread pudding. – Aneesa Vawda
3. When making jam making – to make sure it has enough pectin, scoop the foam off while cooking jam, or it can cause it to mold quickly when bottled. Many successful jams made while talking with her on the phone – Hildi Coetzee
4. When baking my biscutes in a conventinal oven (with a fan) I should lower the temp compared to a traditinal oven – Halima Shaik
5. Save the wrapping paper of the butter block and use this to grease a baking tray or muffin pans, because butter is always best. – Andrea Fedder
6. When doubling up the recipe, don’t double up the sugar, because sweet is sweet. – Renee Nesbitt (Ouma Comine)
7. For baking cakes in a square tin was to double-line the tin and then fold the extra paper for the corners so that they would cook more slowly – Justine Miller
8. Always flour your fork before pushing down on the cookie dough! – Tamryn Peters
9. For any baking, always sift the flour twice. – Fran Peacock
10. A pinch of salt in everything – even sweet, enhances the flavour – Susan Cameron
11. Never over mix your scone dough or crumpet batter – it needs to be light and fluffy! – Beth Durham
12. Always add a 50ml of brandy to your pancake mix. – Rina van Velden
13. Add just a drop or two of lemon juice to cream if whipping it by hand, it’ll be much easier to whip up. – Granny Berryl
14. Rinse measuring cup in hot water before using syrup, oil, etc. Your ingredients will pour out clean and not stick to the cup, reducing the actual quantity.
15. To prevent pastry shells from going soggy, add a little melted chocolate to the base of your shells. No more soggy bottoms. – Renuka
16. Use an whisk through your cake flour instead of a sieve. It will remove any lumps and aerate it – Renuka
17. Pat, don’t roll your scone dough – Tayla Calcott
18. Butter and tennis biscuits make for a great crust. – Mineze
19. Place a damp dishcloth below your mixing bowl, so that it doesn’t slip around when you’re stirring. – Ouma Maureen
20. Rule 1 to 100 is always to follow the recipe – baking is science. – Joanne Cussen
A sincere thanks to everyone for sharing your granny’s baking wisdoms. We hope these live on in your apron pocket to be passed on one day to your aspiring bakers.