BE A BETTER COOK
These techniques are the building blocks of kitchen skills – master them to improve your cooking
COOKING WITH SOURED MILK AND CREAM
USE FOR Baking scones (p8) and cakes such as our chocolate cake (p8), as well as traybakes and pancakes.
HOW To sour milk for a recipe, see the scones recipe (p8). When combined with baking powder the acid in soured milk helps the bake rise by producing carbon dioxide, resulting in a lighter texture. Soured cream is made by adding a lactic culture to cream but you can make a quick version by souring single cream with lemon juice, as above.
TIP You can often use soured milk in place of buttermilk or soured cream. We used ready-made soured cream in the sponge for our chocolate cake (p8) for a light, yet rich result, and in the ganache to add a pleasing tang.
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About delicious. Magazine
Get summer off to a sizzling start with the June issue of delicious. and cook paella on a barbecue, whip up Gill Meller’s outdoor meal or feast on Richard Turner’s epic umami burger. Discover new ways to roast chicken and try our fab G&T cheesecake, Martin Morales’ sea bass ceviche and midweek meals ready in 15 minutes. Along with The World’s Best Cake recipe, there’s our 16-page guide to cooking with dairy including exclusive recipes and foolproof techniques. Bring on the sun…