Wash fruits before you bake with them. Especially when you are using the fruit’s zest. Try to use only the colored part of the zest – do not dig down with your microplane or grater because the white part – under the skin is very bitter.
baking tips
baking tips
baking smart
Pre-heat oven and let it reach baking temperature for best results. Try to bake using the upper and lower thirds of the oven racks. And remember it is best to rotate baked goods halfway through cooking.
baking tips
butter
Use good quality unsalted butter. That way you can control the amount of salt in your recipes. If a recipe calls for softened butter – it means softened, not melted. Butter should be malleable – not so soft it looks greasy. Leave out for 20-30 minutes before you bake for best results. If you leave out too long, your cookies will spread and flatten. If you must, microwave on defrost on lowest setting for very short spurts until just soft. Don’t rush the “creaming the butter” stage in cookies and cakes. It is vital in making a light and fluffy batter or dough.
baking tips
salt
If you are sensitive to salt, then pull it from the recipe. And if using table salt (but try not to!) use a bit less than the recipe calls for. If you are looking for a fine sea salt, try Malden – it is great with caramels and a lovely flake.
eggs
Try to bring eggs to room temperature when possible. Place on counter 30-60 minutes before you bake. If you forgot then place eggs in a bowl of warm water for 5-10 minutes. Use large eggs in most recipes – or what is specified. When you add sugar to eggs or especially egg yolks, you need to mix the two ingredients because the sugar can “burn” the yolk when just sitting on it for a while. When you crack an egg – crack it on the counter and not the side of the bowl to better avoid (little pieces of) shell breakage and shells in your dessert.
baking smart
Pre-heat oven and let it reach baking temperature for best results. Try to bake using the upper and lower thirds of the oven racks. And remember it is best to rotate baked goods halfway through cooking.
Taste batters. Just a little. You may have forgotten the sugar – or something else and when you taste it – it can help you remember. This happened to me once at the hotel. I forgot the sugar and the chocolate batter tasted awful. Luckily I was able to add the sugar (albeit out of order) but was able to salvage the dessert and the cost of the chocolate. Also taste for spices and salt. You can add more or less depending on your taste. Try to develop the desserts as you like them.
Wash fruits before you bake with them. Especially when you are using the fruit’s zest. Try to use only the colored part of the zest – do not dig down with your microplane or grater because the white part – under the skin is very bitter.
be prepared
Before you bake (on the same day) – read the recipe again and set up ingredients. This is called mise en place and in French it means everything in position. That way you won’t forget to add ingredients because they will be weighed and measured and on the counter – in front of you. This will also help you to remember to pull eggs or other ingredients to room temperature.
If possible, the day before I plan to bake I prepare what I can in advance. I might measure the flour and other dry ingredients, chop the chocolate (as directed) or weigh and place in a bowl, ground the chocolate covered espresso beans, etc. All the little things you can do will make baking that much easier.
cookie do roll up and freeze
You don’t have to bake all your cookies at once. Bake some fresh and then freeze or refrigerate the dough for another day (or month!)
Just take a piece of Stretch-tite (or any wrap) and spoon the dough into a long log. Fold the plastic wrap over, then roll it up and you are set for slice and bake.
Another photo and more directions and thoughts are at the bottom of this post.
baking tips – cutting butter
If you need small pieces of butter (for pie dough or streusel), a bench scraper does the trick. A scraper is great for clean up too. Use it (horizontally) to clean up crumbs and flour before you wipe down your countertops. Google bench scraper and many will come up. Or go to a kitchen supply store.
baking time
Watch it! Baking time is to be used as a guide. The dessert is done when it is done. I rarely use the time listed in a recipe. Check often and before it is supposed to be done. Nothing is worse than an overcooked dessert (well many things are worse in life, but in baking this is probably it!)