What happens after you make your favorite cake and realize that you still have much buttercream frosting? Naturally, many people probably love getting creating with the leftover buttercream frosting. This article gives you multiple ways to deal with the frosting and make some good stuff. So, ensure that you check out the list of convenient hacks below.

Top creative methods of using leftover buttercream frosting

There is so much you can do with your leftover buttercream frosting, including:

Make another cake with buttercream frosting:

Generally, bakers use buttercream frosting to make cake fillings, coat cakes, and decorate cakes. So, if you have leftover buttercream frosting, you can get creative by making another cake.

Try changing the flavor’s color to make the cakes look different. Blend it with other flavors and experiment on various cakes. Continue reading “What to do with leftover buttercream frosting?”

With time and use, all knives dull. For our guarantee, they are all recoverable. We even know people who haven’t sharpened their knife in 10 years! A quick fix with a manual sharpener gets you out of trouble. To deepen and restore the angle of the edge of the blade, the best are the stones to the water to sharpen knives.

Knives that do not cut have a solution!

There is nothing more frustrating than using knives that don’t cut in the kitchen: you lose time, you lose precision and most importantly, they are dangerous as they can slip and cut you! As you know, the less sharp the knife is, the greater the force you must exert to cut.

In this article we will give you alternatives so that you can carry out a correct periodic sharpening maintenance with professional elements: sharpening stones or professional manual sharpeners that you can use at home.

But let’s start with the most basic question: what factors cause wear on a knife’s edge?

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Why do knives get dull?

Kitchen knives become dull or lose their cutting power because wear (due to daily use) causes the initial angle of the edge to be lost. By increasing the contact surface of the knife edge with the food to be cut, friction increases and therefore the force that must be applied for the steel to penetrate the food. It seems like a simple matter, but by knowing the causes, we can act to improve the sharpening life of our kitchen knives.

The starting angle of the cutting edge of a western kitchen knife is usually between 20-25 degrees. With the loss of this angle, the knife will begin to lose cutting power. Continue reading “Why do knives get dull?”

Stainless steel pans are the favorite pans of catering professionals. The main reason is its durability and rapid response to heat, allowing the cooking temperature to be controlled at all times and ensuring that the result is the desired one. The way to use stainless steel pans is different from traditional non-stick coated pans.

As it does not have a non-stick coating, it is the cook himself, with the help of the pan, who will be in charge of ensuring that nothing sticks to us. This is very easy to do when we already have training and, above all, experience in making several meals.

To use the stainless steel pan correctly, we must first understand its operation and properties of the material with which we are working.

Like any frying pan, we can divide the analysis into the fields of: Property of the material, reaction power and heat conservation and finally care and storage. A stainless steel pan, with the correct care, is capable of lasting a lifetime in our kitchen. Continue reading “How to use stainless steel pans”