15 vintage baking tips that are still worth a go

15 vintage baking tips that are still worth a go

How many of these do you already know?

  • Stop fruit cakes drying out with a small bowl of water

If you’ve noticed that fruit cakes can go a little dry in the oven, then this historic hack will help you out. Add a little extra moisture to the air by popping a small bowl of water in the oven while cooking

  • Moisten a cloth to separate egg yolks

This trick is often forgotten, but still useful today. Touching egg yolk with a cold, damn cloth will make it stick, so it becomes easier to separate from the egg white.

  • Add lemon juice to cream to make it easier to whip

In the past, if cream was particularly difficult for whip, we couldn’t simply grab an electric mixer to help out. Instead, we’d use the trick of adding a dash of lemon juice to the cream, which works wonders in making it easier to whip.

  • Use vinegar for DIY soured milk

Ingredients weren’t as readily available in the past as they are today, so we found creative solutions to shortages. As a result,we realised that rather than buying soured milk for baking, adding two tablespoons of vinegar to one cup of milk did the trick just fine.

  • Add a tablespoon of cornstarch if you’re missing an egg

Back in the day, we couldn’t pop to their local 24-hour supermarket if they were running low on ingredients, so we found substitutes instead. When out of eggs, we’d add a tablespoon of cornstarch to make up for the missing ingredient.

  • Wet your finger to remove pesky egg shell

Rather than faffing around with a spoon to get rid of a bit of egg shell that’s managed to sneak its way into your mix, the old trick was to wet your finger so the shell would stick to it.

  • Oven dry flour in muggy weather to keep it light

When people used to make their own sweet treats more, they learnt the tricks for making sure ingredients were the best they could be. Flour that’s not dry enough doesn’t work as well, so people would dry out flour in the oven to keep it light and fluffy.

  • Add a pinch of salt to the bottom of a bowl to ensure ingredients don’t stick

Dry ingredients sticking to the bottom of the bowl can cause lumps in the mix and stop everything mixing properly. Rather than grabbing a tea towel and doing your best to dry the bowl, try the vintage trick of adding a pinch of salt before popping in your ingredients.

  • Keep brown sugar in a bag instead of a box

To keep brown sugar from drying out, store it in a sandwich bag rather than the original box it comes in.

  • Soften butter by placing boiling water in a bowl

Butter too hard to cream together well? Avoid microwave disasters by taking a leaf out of a pre-microwave history book, and pop some boiling water in a bowl to warm it up before pouring out and placing your butter in the warm bowl to soften without melting it.

  • Stick with seasonal produce

Local and seasonal produce used to be the only option, but now we’re inundated with choice when we pop to the shops. This isn’t necessarily a good thing though, as seasonal produce is generally fresher and tastes better. Try buying the vintage way and only shop for fruit that’s in season to ensure your baking ingredients are sweet and full of flavour.

  • Store biscuits with an apple wedge to keep them soft

Fed up of soft biscuits hardening easily? In the past, we would simply pop an apple wedge into the container the cookies are stored in to add a little moisture to the air.

  • Always measure melted butter after melting

A common mistake in the world of baking is to measure butter before rather than after melting, but to get the cake perfect we still consider this an important trick.

  • Adding a tablespoon of jam to cookies to make them last

To keep cookies softer for longer, we would add a tablespoon of jam to the mix. It’s not enough to adjust the flavour (other than make it a little bit sweeter) but it adds the moisture needed to keep biscuits soft.

  • Don’t keep butter in the fridge

Keeping butter at the right temperature was important in a time before microwaves, so keeping butter out of the fridge meant it could be incorporated into recipes easier. When making pastry, an old fashioned trick is to store butter in the freezer to make sure it doesn’t melt in your hands.

Tips from PromotionalCodes.org.uk

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