Baking quick questions

Eenymeeny

Thanks for the quick reply Jazzy-B and for putting me in the right place Zippychick, I wasn't sure...:)
Your fudgy icing is what I meant, I'm glad you understood me! and adding it as a square will probably work better thanks. I think we've invented Banoffee Muffins!
Rolo muffins, now I have to try those, yum!
I've got the Millies cookies recipe thanks, although I haven't tried it yet. Adding caramac sounds like a great idea!:T

Taadaa

I am making lemon meringue cup cakes but l don't want to make my own meringue topping because l'm pregnant, would prefer a shop bought one made with pasteurized egg white. So if l buy one and break it up to put into a lemon buttercream topping, will the meringue dissolve? Shall l sprinkle it on top instead? Grateful for any tips

hotcookie101

You can buy pasteurised egg whites(free range) in cartons now, but if you are cooking your own meringues surely they are cooked, so no risk from the eggs?

And yes, the meringue would dissolve/go soggy, you would need to do it right at the last minute (think eton mess, the soggyness is nice in a way, but may not be what you are looking for?)

Eenymeeny

Being more of a baking fan than a curry fan I wondered if this can be used in sweet recipes please?
Also the jar states to refrigerate and use within 7 days of opening. Has anyone any tips for storing it? I was thinking maybe lots of teaspoonfuls on a silicone sheet then into containers in the freezer? Any advice would be appreciated thanks:)

Diflower

Do you mean the chopped/pureed ginger in a jar? Mine has been in the fridge for a few months, and only says to use by the best before date.
The ingredients are:
Ginger, salt, emulsifier (lactic acid), citric acid, xanthan gum, preservative (potassium sorbate).

There's a recipe on the jar, for Ginger choc pots:
2 tsp minced ginger
200g dark choc
300ml dbl cream

Warm cream in saucepan till hot but not boiling. Stir in chocolate, keep on heat till melted. Stir in ginger, pour into warmed shot glasses or espresso cups and serve.
Presume you could also then chill before serving.

Eenymeeny

Diflower wrote: »

Do you mean the chopped/pureed ginger in a jar? Mine has been in the fridge for a few months, and only says to use by the best before date.
The ingredients are:
Ginger, salt, emulsifier (lactic acid), citric acid, xanthan gum, preservative (potassium sorbate).

There's a recipe on the jar, for Ginger choc pots:
2 tsp minced ginger
200g dark choc
300ml dbl cream

Warm cream in saucepan till hot but not boiling. Stir in chocolate, keep on heat till melted. Stir in ginger, pour into warmed shot glasses or espresso cups and serve.
Presume you could also then chill before serving.

Thanks for your reply Diflower. Yes, chopped ginger in a jar. (only 59p at Home Bargains this week)
The ingredients are similar to yours: Fresh ginger, water, vegetable oil, sugar, salt, acetic acid, citric acid and the use by date is Nov 2013 so I think that I'll just keep it in the fridge and hope for the best...
I did read that it's important to keep the air off it and you can cover with oil and just take it into account when cooking with it. I'm thinking since there's oil in it already it should be ok.
I'm pleased to read that it can be used in sweet recipes too. I'm thinking of recipes like Twinks hobnobs and ginger chocolate muffins. Got to give it a try haven't I? I'll add a couple of spoonfuls like in your recipe and I'm sure that they'll get eaten whatever! Thanks a lot!:T

hotcookie101

I dont really use shortening (prefer natural/unprocessed stuff)

Could I use butter or oil in this recipe do you reckon? If I could use oil, how much-a quarter cup?

Farway

I reckon you could use oil without problem, especially as they are only melting the lard any way

Butter would be my preference, but it may burn with the frying heat

faerie~spangles

I'd use butter as it will solidify just like lard when it cools.

I'm not sure oil will give the same result.

hotcookie101

I'm actually going to go with this one (from the comments section of that page) as I don't have a cast iron skillet, only ridged griddle pan

So will try this is an oven dish-sounds a bit like a yorkie pud mix

ugar (that’ll be our little secret), it just contributes to the beautiful brown crust. It’s all about the carmelization!
I use an 8-inch-square clear glass baking dish. I mix up my dry ingredients, put canola oil (1/4 cup) in the baking dish, put the dish in a cold oven, and turn it on at 425 degrees. I whisk milk or buttermilk (skim milk or part-skim buttermilk work great), whichever I have on hand, and one egg until they’re pale yellow, make a well in the dry ingredients, pour and stir super-fast. By this time, you should hear some popping from your oven, and it should be heated to 425 — grab the dish from the oven, immediately pour into the cornbread batter and stir super-fast! Pour it into the dish and watch in start to climb the sides of the dish. This step is the absolute key to cornbread! The oil has to be blazing hot, and you can’t waste any time between when you pull the dish out of the oven and when you get the cornbread batter into it — seriously, about 30 seconds tops. If you don’t get that batter-climbing-the-sides action, you won’t get the perfect crust. 28 minutes at 425 and you’ll have golden brown, perfectly crumb-y cornbread squares to die for.