Here are a few hints on how to get the best from your exhibits in the Domestic (Cooking) section of the Annual Show, especially for those members who are thinking of showing for the first time:
Read your schedule carefully - this will give you sizes of tins required and numbers stated for smaller items e.g. jam tarts.
Know your oven - oven temperatures and baking times in recipes are given for guidance only, as ovens can respond to heat differently, especially when using a fan oven, so adjustments may be needed.
Neatness and uniformity on presentation are very important - well presented entries always stand out.
Pastry items - when making pastry, keep everything as cool as possible - rub fat into flour lightly and add just enough liquid to bind together - always knead pastry lightly and handle as little as possible. Put pastry into fridge for 30 minutes to rest before rolling out.
When making sweet pastry, dissolve sugar in liquid before adding to mix to stop sugar caramelizing during baking.
Jam tarts should not be overfilled with jam - too much will boil over and spoil look of entry. Always check in schedule for correct number required.
Quiche and flans - quiche are made in fluted tins and flans in straight sided tins. Again, try not to overfill.
Scones - when cutting out use straight cutters for savoury and fluted for sweet. Always press cutter straight down and d
o not twist or your scones will be uneven. Uniformity and good risen scones are looked for. Always bake in hot oven. Again check schedule for correct number asked for.
Cheese scones - a good 'cheesey' flavour is needed here, so a really strong cheddar should be used. Cut out using straight cutter and bake in hot oven. Check number required.
More tips to follow, remember to keep practicing we are sure your family and friends will be appreciative testers and closer to the show day you can donate to the tea tent..
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