Sugar Paste Smoother

It may look like something from a hardware store but this is for smoothing out bumps and lumps in sugarcraft.
This one is from This ones from Kitchen Complements just off Grafton Street in Dublin

Apple Corer

This is a metal tube with a serrated end that you plunge into the middle of an apple to take out the core.  It has no other purpose.  The only time that I have found it a necessary piece of kit is in making baked apples, because you can usually quite easily remove the core with a paring knife.

How to make ice cream without an ice cream machine or ice cream maker

If you're wondering how to make ice cream without an ice cream machine or ice cream maker this is it.  It's not a complicated method but it serves the same purpose.  The main thing is that you must keep an eye on it or else it just becomes unpleasant so set a timer to go off every 30 mins.  The more often that you break up the ice-crystals the smoother your ice cream will be, which is essentially what's happening in the ice cream machine.

You will need
Ice Cream mix of your choosing**
A lunch box with a lid
A Whisk
A freezer

1. Pour your ice-cream mix into the lunch box. 
2. Freeze for 30 mins 
3. Whisk to break the ice crystals and return to the freezer
4. Repeat steps 2 & 3 until you have ice cream (you can't whisk anymore)

**Examples of some ice cream flavours that you might like to try

• Vanilla Ice Cream
• Spiced Rum and Butter Pecan Ice Cream

Ice Cream Machine/Maker

Domestic Ice-Cream Machines usually have a bowl that you place in the freezer to freeze before making the ice cream.  When the ice cream mix hits the walls of that bowl it starts to freeze.  There is a paddle that slowly stirs (or churns) the ice cream so that the ice crystals form evenly and you end up with a smooth and consistent Ice Cream.

Originally Ice-Cream churns consisted of a bowl of ice and sea salt, into which sat a smaller bowl where you  would put the ice cream, into which sat a paddle for churning.  These are still available today if you have a nosey around the 'net.

What is a cookie Sheet?

A cookie sheet is a solid sheet on which cookies are baked.  I had always used baking trays until I discovered the ones I use of which I have about four because that way I can have cookies chilling in the fridge or freezer, cookies on cookie trays ready to go into the oven, cookies cooling on the trays before being lifted onto the cooling rack. They are the width of my oven which means I can fit as many in as possible, they are uncomplicated, they are cheap and easy to clean.

Cookie cutters

A cookie cutter is a shape that when applied to either pastry or certain cookie doughs cuts a shape in that form.   But lets face it, a glass will do! but the cookie cutters are so cute but can be addictive. I have a selection of them and I have had to organise them into labled ziplock bags but I have seen much worse.  I have certain associations some of which I understand their origins such as what would a gingerbread man be if not that shape (actually the answer is a gingerbread woman - I thought he was getting a little lonely and so his bachelor days are over) but then again I think Shortbread I think Hearts, I think spiced cookies I think stars.

Best cookie cutters to use: I would say that the best cookie cutters to use are the metal ones because they cut out the lines of the cookie cleanly and with ease.  But plastic will do just fine.

Tips:

• Always flour before use and during cutting cookies this helps with speed and consistency of shape
• Wash in warm soapy water, dry thoroughly and if using metal pop the cookie cutters back into the oven as it cools down after making the cookies to dry them out completely and prevent rust and discolouration.
• Store them so you can find them easily.  If you know you'll spend needless time finding the right one you won't go looking for it.  I've heard multiple suggestions for this but I use labelled Ziploc bags e.g. Christmas, Circles, etc.

Bain Marie

Though a Bain Marie sounds very fancy, it is little more than a bowl sitting above a smaller bowl of hot water.  The water in the smaller bowl should not touch the bowl above.  Think of melting chocolate for rice krispie buns when you were a kid.

A Bain Marie has two functions:

1. To keep food warm (the stainless steel version favoured by carveries)
2. To apply heat gently without burning 

Springform & Loose bottom tin

Both of these tins are used to easily room the cake from the tin.  Often you will see them in Cheesecakes and banoffee pies.


Loose bottom Tin -  This is a tin cylinder with a lip at the bottom end onto which sits the base of the tin.

Spring form Tin - The same as above except that there is a spring clasp to hold the cylinder in place

Baking Blind

Baking blind is to par-bake pastry so that the filling does not make the crust mushy.

To bake blind you will need:

Grease proof paper/ baking parchment or brown paper
Ceramic baking beads/ Chickpeas or other dried pulses
Egg white

Method

1. Place the pastry in the tin.  
2. Place a sheet of paper a little larger than the tin on top of the tin.  
3. Fill the sheet with baking beads
4. Bake in the oven for 10 mins
5. Remove from the oven remove the beads and the paper.  Glaze the  pastry case with egg white and return to the oven for 5 mins

Why sieve or sift flour? What difference does it make?

A sieve is a fine wire mesh with a handle used in baking.  It is typically bowl shaped or conical.

Purposes

• Removing lumps from 
• powders used in baking e.g. flour cocoa
• other things that can be pushed through the sieve like raspberries to remove the seeds when making raspberry coulis
• Mixing ingredients together e.g. sifting baking powder and flour together for even distribution
• To add air to a mix e.g. a sponge cake.

Alternative:
In many cases you can use a whisk to add air, mix dry ingredients or remove lumps.

Care:
The main disadvantage is that its something else to wash up afterwards.  Wash it dry it and pop it in the oven for a few minutes to dry off the metal fully as your ovens cooling down after baking.  It will prolong the life of your sieve by not going rusty. (I know this goes without saying, but only put the sieve in the oven if it has no melt-able parts and please remember to use an oven glove to handle it).