Ask Dixie – eggs, flour, chicken

By Dixie Elliott

Here are answers to a few kitchen questions regarding eggs, flour and chicken, MiNDFOOD reports.

When it comes to cooking, it’s usually the simplest of tips that make all the difference to a meal. Here are my answers to a few questions that readers have sent my way.

Dear Dixie

Where should eggs be stored?

Phillip, Randwick

Dear Phillip

Eggs should be kept in the fridge. When baking, remove the required number of eggs from the fridge 30 minutes before using to allow the eggs to reach room temperature.


Dear Dixie

Why do you need to sift flour three times when making sponge cake?

Shannyn, Taupo

Dear Shannyn

Sifting flour three times removes lumps and incorporates air, which gives a lighter sponge. When adding the flour to the beaten egg it’s important to gently fold the flour so the mixture is not deflated.


Dear Dixie

How long should it take to roast a chicken?

Tina, Hobart

Dear Tina

I usually roast chicken at 200C for about 1½ hours. The cooking time will vary depending on the size of the chicken. To check that a chicken is cooked through insert a bamboo skewer into 
the thickest part of the thigh. 
If the juices run clear it’s cooked. However, if the juices are pink you should roast the chicken for a little longer.



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