Pastry tips If you belong to those who love to cook and especially to make sweets would be useful to learn and adopt the following tips for experts: * When we want to include strawberries in a sweet - mainly to decorate - it's better not to wash (water risk spoiling too easily) but to sprinkle with brandy to "hold." * When we make sweets (eg cake) and want to put inside nuts and / or dried fruit must first be floured to sit upright on the bottom of our preparations. * If you want to include fruit in jelly, it is better to misopagosoume first and then pour the gel, so you do not "sit" up or down. * The ideal is to dissolve the cornstarch in cold liquid lump otherwise. * Soften the gelatin in cold water because they are dissolved in hot. * You can check if the cake is cooked us instead with a knife with a clean wooden stick (like what we use for the skewers). * When we want to shuffle solids and liquids together slowly pour the liquid to solid to dissolve and not pelleted. * To make sangria chop apples, put them in Sprite to avoid tan to cut up all the fruit and add the wine. * When we want to make jelly or bavaroise put the layers separately to freeze each layer and then add each next (but care must be at room temperature to avoid xanaliosei the already existing one). * When you want to use glucose is advisable to wet our hands (after of course we will first wash well before) to get her with his bare hands or we have some rain gear or vessel (eg, spoon or bowl) and what to add in our preparation.