Kitchen Queries

Q1.Why are the cakes that I bake at home not soft and light like the ones prepared by the professional bakers?

Meg Fischer,New Jersey,USA.

A.This can be due to a variety of reasons.Foremost,the recipe that you are using needs to be checked.
Whisking of the cake-mix also plays an important role in cake-making,and this step needs a lot of effort and attention at home.
An extra quantity of refined flour also tends to harden the cake.
Cakes also tend to go hard if they are not baked at a proper temperature.Make sure that the oven you are using has a proper temperature control system.
An ideal temperature for general recipes would be 325degree F.

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Q2.At a carnival recently,I bought a packet of Ginseng Tea.I am unable to prepare it as the instructions are in Korean language.Do these drinks have any medicinal value? Michelle via e-mail

A.Korean Ginseng Tea is made from extracted constituents of Ginseng roots.It has a tonic effect just like the original roots.Put the contents of the tea-bag in hot wtare as you would do for any other tea.Add sugar or honey for sweetening,if desired.Milk is generally avoided.

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Q3. Paneer(Cottage Cheese) sold at the shops is so thick and firm as compared to the home-made paneer.How to make paneer the way it is made in the shops?

Smita Kanoria,Jaipur.

A.Paneer(Cottage Cheese) can be made at home, "thick and firm" just like the one being sold at the shops.
All you may need to do is follow a few simple steps:
1.Boil the milk well as the first step,remove the container from the burner and allow the milk to cool till it is medium hot.
2.Add vinegar or lemon juice and gently stir it in the milk.Herein you should be careful not to overdo the mixing.
3.Strain the paneer through a muslin cloth-gather the soft paneer in one part of the cloth and tie the ends of the muslin in a knot to make a bag.
4.Put a reasonable weight on the muslin bag till the paneer is set,which may take a few minutes.
5.Now cut the paneer into the desired shape and give it a water bath in a basin.

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