pan – Ale Gambini

May 4, 2013May 4, 2013Tips & Tricks

Tip N 2 for Deep-Frying

Fill the pan with just the right amount of oil. It’s easier to manage, and the risk of it bubbling over is smaller =)

May 2, 2013May 2, 2013Tips & Tricks

Tip N 1 for Deep-Frying

Stainless is best.Use a stable, solid pan of appropriate size. Always keep a lid nearby. If the oil ignites, cover with the lid to extinguish the flames =)

April 28, 2013April 28, 2013Tips & Tricks

Tip N 5 for baking good cakes

Carefully remove the cake from the pan.If the cake sticks to the pan, dip a towel in cold water and place it over the pan. Let cool the cake covered to retain moisture.

April 27, 2013April 28, 2013Desserts

Lemon Pound Cake with Citrus Icing

…and this is what I just finished to bake for celebrating our Wedding Anniversary =) Instructions 2 cups cake flour 1/2 teaspoon cream of tartar 1/4 teaspoon baking soda 1/4 teaspoon salt 1 cup (2 sticks) unsalted butter room temperature 1 1/2 cups granulated sugar 5 large eggs room temperature 1 teaspoon vanilla extract 1 […]

April 26, 2013April 26, 2013Tips & Tricks

Tip N 4 for baking good cakes

Let the cake rest. Never remove a newly baked cake from its pan. Let it rest for at least 5 minutes on a rack before removing from the pan =)