Have you been frustrated by cracks in the top of your cheesecakes? Would you like tips to make flaky biscuits? Or would you just like to know a bit more about sweet potatoes? Try these cooking tips today for better results in your kitchen endeavours:
If you want biscuits that are crispy on the outside and flaky on the inside, you roll the dough thinly and fold it over once before cutting out the biscuits. They will then split open easily when you're ready to butter them.
To re- heat biscuits, put them in a well-dampened paper bag. Twist the bag closed and put in a 300º oven for several minutes or until warm.
For soft-sided biscuits, bake them in a pan with sides and put the biscuits close together. For crusty biscuits, bake them on a cookie sheet and separate them from each other.
PREVENTING CHEESECAKE CRACKS
Grease the sides of the pan before adding batter. The surface will not stick to the sides of the pan and crack when the cheesecake starts shrinking as it cools.
Run a knife or a metal spatula around the edges of the pan immediately after removing the cheesecake from the oven.
Drastic temperature changes can also cause a cheesecake to crack. Avoid putting a warm cheesecake from the oven into the refrigerator.
To disguise cracks, top the cheesecake with fruit or some other topping.
Since sour milk is not really sold in the grocery stores, when a recipe calls for sour milk, simply add 1 TBSP. of vinegar or lemon juice to regular milk. You can also use buttermilk to replace the sour milk called for in a recipes.