Though nothing is perfect, nor is that necessary, to make professional looking your cupcakes and muffins, use an ice-cream scooper for even sizes.
Similarly, for drop cookies, you can buy a melon ball scooper, or whatever size you want, for maximum evenness. You can use a measuring spoon, but honestly, is easier with the mini scooper.
For cakes: To make even layers, use a ladle to transfer batter to pans (as opposed to pouring a bit in one pan and then some in another, etc.), and that's the best I've come up with.
Wednesday, November 30, 2011
Sunday, November 27, 2011
Tip of the day, re: pie crust
In retrospect, the most challenging thing about making and rolling out your pie dough is to not interfere with its delicate nature -- by overworking it.
This means mixing it up as quickly and efficiently as possible, and then when making up your dough, flatten into a disc, and roll with your pin (or an empty wine bottle will do) from the center outwards, and not back and forth over it, again and again, as I used to do. Also, when you think it's as thin as you can possibly get it, it's probably not, so give it a few more rolls...
This means mixing it up as quickly and efficiently as possible, and then when making up your dough, flatten into a disc, and roll with your pin (or an empty wine bottle will do) from the center outwards, and not back and forth over it, again and again, as I used to do. Also, when you think it's as thin as you can possibly get it, it's probably not, so give it a few more rolls...
Friday, November 25, 2011
Dessert round up, the morning after...
In order of deliciousness and success, I'd say:
• First place: Pecan Pie, as determined by both my brother-in-laws! One said it was the best pecan pie he'd ever had (!), and the other, the master chef, likened the filling to a "kind of baklava!" Will definitely make again!
• Tied for second place: Gingerbread and Pumpkin Pie. The gingerbread was both a bit dry around the pan edge pieces, and a bit too moist toward the middle (could blame it on my difficult and cheap oven, but still, must learn how to work with it). The pumpkin pie filling had great flavor, but aesthetically, the pie lost its looks as the night progressed, and the filling kept pulling away from the crust. Ugh.
• Fourth place: My beautiful Coconut Chiffon Cake! My go-to item was not up to par! I'd spilled the coconut milk just before applying to the cake, and when I then replaced the measurement, don't think I mixed up the milk enough, and so what I used was a bit watery I guess. End result was that the cake was dense with water, but not moist with the richness of coconut milk. An embarrassment! Though the icing was excellent.
Overall Grade: B.
• First place: Pecan Pie, as determined by both my brother-in-laws! One said it was the best pecan pie he'd ever had (!), and the other, the master chef, likened the filling to a "kind of baklava!" Will definitely make again!
• Tied for second place: Gingerbread and Pumpkin Pie. The gingerbread was both a bit dry around the pan edge pieces, and a bit too moist toward the middle (could blame it on my difficult and cheap oven, but still, must learn how to work with it). The pumpkin pie filling had great flavor, but aesthetically, the pie lost its looks as the night progressed, and the filling kept pulling away from the crust. Ugh.
• Fourth place: My beautiful Coconut Chiffon Cake! My go-to item was not up to par! I'd spilled the coconut milk just before applying to the cake, and when I then replaced the measurement, don't think I mixed up the milk enough, and so what I used was a bit watery I guess. End result was that the cake was dense with water, but not moist with the richness of coconut milk. An embarrassment! Though the icing was excellent.
Overall Grade: B.
Thursday, November 24, 2011
Wednesday, November 23, 2011
What dessert are you making for Thanksgiving 2?
Now that I've finished the 12 mini Sour Cream Apple Pies for Court Street Grocery, I can concentrate on making:
• Gingerbread, in squares. My daughter's favorite. Good to eat throughout the day while hanging in the kitchen watching others attend to the savory part of the meal. Also excellent with sharp Cheddar Cheese, or my neighbor's incredible homemade Chai tea, or even a bit of champagne! (Will make tonight or tomorrow a.m.)
• 2 mini Pecan Pies, mostly for one of my brother-in-laws. He was going to buy one, for God's sake! (Will make dough tonight, then prep, make up, and bake tomorrow a.m.)
• 1 Coconut Cake, soaked in coconut milk, with Cream Cheese Frosting. Dedicated to my Berkeley, CA, nieces and nephews. (Will make tonight and refrigerate.)
• possible: 1 or 2 mini Pumpkin Pies, if I have the time and can find the cardamon. My daughter's second favorite. (Will make dough tonight; filling and baking tomorrow a.m.)
• possible though not likely: NOTHCCC, if my daughter feels like making them! (Tonight, if at all.)
• Chocolate turkeys, for all my nieces, nephews, and second cousins once removed. Store-bought and beautiful. (Done!)
• Gingerbread, in squares. My daughter's favorite. Good to eat throughout the day while hanging in the kitchen watching others attend to the savory part of the meal. Also excellent with sharp Cheddar Cheese, or my neighbor's incredible homemade Chai tea, or even a bit of champagne! (Will make tonight or tomorrow a.m.)
• 2 mini Pecan Pies, mostly for one of my brother-in-laws. He was going to buy one, for God's sake! (Will make dough tonight, then prep, make up, and bake tomorrow a.m.)
• 1 Coconut Cake, soaked in coconut milk, with Cream Cheese Frosting. Dedicated to my Berkeley, CA, nieces and nephews. (Will make tonight and refrigerate.)
• possible: 1 or 2 mini Pumpkin Pies, if I have the time and can find the cardamon. My daughter's second favorite. (Will make dough tonight; filling and baking tomorrow a.m.)
• possible though not likely: NOTHCCC, if my daughter feels like making them! (Tonight, if at all.)
• Chocolate turkeys, for all my nieces, nephews, and second cousins once removed. Store-bought and beautiful. (Done!)
Tuesday, November 22, 2011
Oy! Baking Tip of the day, if you live in a small apartment...
Have a pillow and a chair handy, in case your smoke alarm goes off while baking 6 mini Sour Cream Apple Pies.
Instructions: Wait til smoke alarm goes off, then stand on chair and wave pillow in front of alarm. Even better, pull out the battery before baking -- but don't forget to put it back afterward.
Instructions: Wait til smoke alarm goes off, then stand on chair and wave pillow in front of alarm. Even better, pull out the battery before baking -- but don't forget to put it back afterward.
Monday, November 21, 2011
From your oven to the T-giving dinner table...
Texted question from LMR: "I am making pumpkin pies and have to carry them to New Jersey. Any ideas how to pack them?"
JBT: "Hey, either a bakery box which u can get at Chelsea Market at that supply store -- make sure u buy the round bottom insert that makes it sturdy -- or a plastic carry case. Or make ur own w a cardboard box and foil."
LMR: "Kk."
I should add that tying it all together with any kind of (clean) string makes for easy carrying.
P.S. Plastic carry cases are great, reusable, impressive, and fun. Approximately $25, maybe cheaper.
JBT: "Hey, either a bakery box which u can get at Chelsea Market at that supply store -- make sure u buy the round bottom insert that makes it sturdy -- or a plastic carry case. Or make ur own w a cardboard box and foil."
LMR: "Kk."
I should add that tying it all together with any kind of (clean) string makes for easy carrying.
P.S. Plastic carry cases are great, reusable, impressive, and fun. Approximately $25, maybe cheaper.
Saturday, November 19, 2011
When making pie crust...
...don't trim off edges until AFTER you've crimped or forked your pie crust edge. In fact, works best to leave the overhang, both on top and bottom crusts, do your edge decoration -- I like the fork prong indentation all the way around -- and then trim edges. If you trim first, and decorate after, your dough edge will be shrink away from the pie pan, become too skimpy, and also might darken very quickly! (In which case, put some tin foil over the top of your pie, while it's still in the oven.)
Thursday, November 17, 2011
Speaking of "Brownies 4...last call!"
Note how for stacking, I use parchment paper in between the layers of brownies, so they don't stick to each other (learned the hard way).
Take advantage of your parchment paper, especially the unbleached version! Use it to line your cookie sheets and brownie pans, and for cake-pan fit, trace the bottom of the pan atop the parchment paper, and then cut out on the line. Grease pan with butter first, place parchment on bottom (pen or pencil side down), and grease a bit more over the parchment. Works perfectly, and smells amazing (like butter) when you take out the cake.
Take advantage of your parchment paper, especially the unbleached version! Use it to line your cookie sheets and brownie pans, and for cake-pan fit, trace the bottom of the pan atop the parchment paper, and then cut out on the line. Grease pan with butter first, place parchment on bottom (pen or pencil side down), and grease a bit more over the parchment. Works perfectly, and smells amazing (like butter) when you take out the cake.
Wednesday, November 16, 2011
To Sweeten the OWS Day
To make a traditional glaze for 1 cake, or 1 batch cookies, or 1 batch sweet rolls, or 1 batch whatnot (see Walnut Sour Cream Coffee Bundt Cake photo in sidebar):
In medium bowl, whisk together 2/3 cup confectioners sugar and heaping 2 Tablespoons cream. Mix quickly, until all traces of sugar are gone. Use immediately on your completely cooled item -- it begins to harden anon -- either by dripping glaze off whisk or spreading a bit with an offset spatula.
Note 1: Measurements here are for a fairly thick glaze. For a thinner glaze, add more cream. If it becomes too thin, simply add more confectioners sugar. It's a gentle back and forth, but once you start glazing your item, you're committed. Also, ideally, the glaze drips down after a time, and then sets, but I can't promise that it always will, which brings me to:
Note 2: Though very simple to make, I find it challenging to get this glaze just right. Plus, though most ingredients (butter, etc.) become softer in the warmer months, seems with the glaze it's just the opposite; when it's hot outside, the glaze becomes harder, and doesn't drip as well. A mystery.
In medium bowl, whisk together 2/3 cup confectioners sugar and heaping 2 Tablespoons cream. Mix quickly, until all traces of sugar are gone. Use immediately on your completely cooled item -- it begins to harden anon -- either by dripping glaze off whisk or spreading a bit with an offset spatula.
Note 1: Measurements here are for a fairly thick glaze. For a thinner glaze, add more cream. If it becomes too thin, simply add more confectioners sugar. It's a gentle back and forth, but once you start glazing your item, you're committed. Also, ideally, the glaze drips down after a time, and then sets, but I can't promise that it always will, which brings me to:
Note 2: Though very simple to make, I find it challenging to get this glaze just right. Plus, though most ingredients (butter, etc.) become softer in the warmer months, seems with the glaze it's just the opposite; when it's hot outside, the glaze becomes harder, and doesn't drip as well. A mystery.
Tuesday, November 15, 2011
CYM, and flour
Someone, Chloe Yelena Miller, suggested I get into the specifics of the large variety of flours I use, or could use, for any number of particular baked items.
I'm pretty much a one-note Hecker's Unbleached Flour lady, and use it for most things. I did try Trader Joe's flour once (cause it was cheaper), but do NOT recommend. I also tried going organic for a second, and tried my previously local Integral Yoga Market's bulk organic flour, which again, do NOT recommend. Also tried rice flour, which, for the third time, I do NOT recommend!
Everyone loves King Arthur Flour, which I admit I haven't tried. When you're nickel-and-dime-ing a home-based baking operation, there's not always time/money to try out new recipes and ingredients. But perhaps over the holidays, I can do a bit of experimenting, and y'all'll be the first ones to hear about it!
p.s. CYM is a great cook, and a great writer, so check this out: http://farelascarpetta.blogspot.com/
I'm pretty much a one-note Hecker's Unbleached Flour lady, and use it for most things. I did try Trader Joe's flour once (cause it was cheaper), but do NOT recommend. I also tried going organic for a second, and tried my previously local Integral Yoga Market's bulk organic flour, which again, do NOT recommend. Also tried rice flour, which, for the third time, I do NOT recommend!
Everyone loves King Arthur Flour, which I admit I haven't tried. When you're nickel-and-dime-ing a home-based baking operation, there's not always time/money to try out new recipes and ingredients. But perhaps over the holidays, I can do a bit of experimenting, and y'all'll be the first ones to hear about it!
p.s. CYM is a great cook, and a great writer, so check this out: http://farelascarpetta.blogspot.com/
Coconut Cake Competition on Court Street
Oy! There was another coconut cake at the place this a.m. -- a loaf coconut cake, which, well, no comment...
I did get an order for 6 mini Sour Cream Apple Pies for next week, pre-Thanksgiving. Going to have to remember what it's like to get up at like 3 or 4, to get those babies done by the early a.m.
Also, they asked for a little color atop the pies, so I think that means an egg wash.
Egg wash: In a small bowl, mix together 1 egg and a touch of water. Grab your pastry brush -- make sure it's not shedding at all -- and lightly brush the top of your crusts for some nice color.
Another pie crust tip: when attaching a top crust, or a lattice crust, to a bottom (unbaked) crust, you can use a little water to "glue" the pieces together. Works well.
I did get an order for 6 mini Sour Cream Apple Pies for next week, pre-Thanksgiving. Going to have to remember what it's like to get up at like 3 or 4, to get those babies done by the early a.m.
Also, they asked for a little color atop the pies, so I think that means an egg wash.
Egg wash: In a small bowl, mix together 1 egg and a touch of water. Grab your pastry brush -- make sure it's not shedding at all -- and lightly brush the top of your crusts for some nice color.
Another pie crust tip: when attaching a top crust, or a lattice crust, to a bottom (unbaked) crust, you can use a little water to "glue" the pieces together. Works well.
Saturday, November 12, 2011
Did you know 7...
Did you know: Cakes are best made the day before eating. You can frost or ice it the following day, but the overnight sitting agrees very well with the cake. Do not refrigerate the cake though, at least for that first night.
Items best baked same day: cookies, pies (otherwise they'll be too soggy on the bottom crust), and definitely breads and muffins.
Items best baked same day: cookies, pies (otherwise they'll be too soggy on the bottom crust), and definitely breads and muffins.
Thursday, November 10, 2011
Speaking of minis...
When I make the Sour Cream Apple Pie for Court Street Grocers, I usually have some ingredients left over, so I like to make a mini for my daughter and I to try later that same night. The photo below has no sugared walnuts (which you would usually see underneath the lattice work) because 1) there were none left over, and 2) my daughter used to have the tree nut allergy. She doesn't anymore, but I still don't bake with nuts for our own home eating!
Re: Did you know 6...
Did you know that you can buy 5" cake rounds or pie tins?
With the minis, there's less commitment -- and ingredients -- involved. To make a 2-layer 5" mini cake, you cut in half the recipe, and if you really want to be modest, or cake-conscious, you can make a 1-layer 5" round, which uses only a quarter of the ingredients.
Plus, the look of a 2-layer 5" cake is very dramatic. Careful when cutting though; these cakes like to topple over!
With the minis, there's less commitment -- and ingredients -- involved. To make a 2-layer 5" mini cake, you cut in half the recipe, and if you really want to be modest, or cake-conscious, you can make a 1-layer 5" round, which uses only a quarter of the ingredients.
Plus, the look of a 2-layer 5" cake is very dramatic. Careful when cutting though; these cakes like to topple over!
Post Halloween is fun, but...
If you're going to eat sweets (4 pounds apparently), then let's put a little butter, flour, and eggs into the mix. Go for homemade treats, not candy!
Tip of the day:
Don't bake, in the early a.m., a pie you mean to sell, while watching a rerun of an episode of the previous night's TOP CHEF.
Darn, the crust is a little dark!
Darn, the crust is a little dark!
Wednesday, November 9, 2011
Mise en place, people!
Everything in its place is not a notion I generally adhere to, but in baking, it's true: it works.
Mise en place means getting everything ready and measured before even turning on the mixer. I mean everything, including reading the recipe numerous times so you're sure you've got everything. Makes the mixing of ingredients go much faster.
Plus, no harm in also looking over the recipe before adding major ingredients, just to be sure.
For example, this morning, making my Coconut Chiffon Cake, soaked in coconut milk, 1) I almost forgot the vanilla but luckily reread the recipe before putting in the final ingredient: the chiffon part, or whipped egg whites, and 2) I forgot to have the coconut milk, and my pastry brush, and the toothpick, waiting for me once I took the cake out of the oven, so there was a bit of drama happening at that moment.
No point in drama, particularly in baking, so again: Mise en place, people!
Mise en place means getting everything ready and measured before even turning on the mixer. I mean everything, including reading the recipe numerous times so you're sure you've got everything. Makes the mixing of ingredients go much faster.
Plus, no harm in also looking over the recipe before adding major ingredients, just to be sure.
For example, this morning, making my Coconut Chiffon Cake, soaked in coconut milk, 1) I almost forgot the vanilla but luckily reread the recipe before putting in the final ingredient: the chiffon part, or whipped egg whites, and 2) I forgot to have the coconut milk, and my pastry brush, and the toothpick, waiting for me once I took the cake out of the oven, so there was a bit of drama happening at that moment.
No point in drama, particularly in baking, so again: Mise en place, people!
Tuesday, November 8, 2011
Did you know 5...
Did you know that you should not wear nail polish while baking? In case there's chipping going on. And definitely no fake nails. (I have not had a polish manicure in over 3 years, except when my daughter graduated middle school; I splurged!)
Also, you should not wear any rings while baking either. Reason: Bacteria gets trapped under the ring. Gross.
Third: While baking, it's best to wipe your hands with a paper towel. Keep some handy nearby. A cloth towel also collects bacteria.
Finally: Use lots of hand lotion, but after you're done baking. All that washing and drying really does a number on your skin!
Also, you should not wear any rings while baking either. Reason: Bacteria gets trapped under the ring. Gross.
Third: While baking, it's best to wipe your hands with a paper towel. Keep some handy nearby. A cloth towel also collects bacteria.
Finally: Use lots of hand lotion, but after you're done baking. All that washing and drying really does a number on your skin!
Did you know 4...
Did you know that each one of those mini puff pastry Elephant Ears (see below) has about 2 T. butter...? Crazy!
Look out for...
Bakery 44's Sour Cream Apple Pie and Coconut Chiffon Cake with Cream Cheese Frosting, tomorrow, at Court Street Grocers, 485 Court Street, Brooklyn, USA, Capital of the World!
https://www.facebook.com/#!/courtstreetgrocers
Amazing place. Carrying eclectic products, from Cheez Doodles to caviar. Also, an award-winning heavy-press sandwich bar in the back. Happy to be there!
https://www.facebook.com/#!/courtstreetgrocers
Amazing place. Carrying eclectic products, from Cheez Doodles to caviar. Also, an award-winning heavy-press sandwich bar in the back. Happy to be there!
Did you know 3...
Did you know you should check the item in your oven about 5-10 minutes before the supposed cooking time has ended? This way, you're sure to not overbake.
Also, feel free to turn your item at that point for more even baking, or halfway through the cooking process, in case you haven't already.
Also, feel free to turn your item at that point for more even baking, or halfway through the cooking process, in case you haven't already.
Monday, November 7, 2011
Did you know 2...
Did you know that when frosting a cake, you can use a credit card to smooth it out?
I know this, but I don't do it.
I know this, but I don't do it.
Another Thanksgiving Prep Tip...
If you're having a large Thanksgiving dinner, and the whole world wants to bring the same thing you've planned on making, i.e., an apple pie...then let them do it! Bring something else -- and I'm trying to figure out what that is right now!
I would make the Maple Pumpkin Pots de Creme, but they don't travel well by train.
I would make the Maple Pumpkin Pots de Creme, but they don't travel well by train.
Random, Eggs
When baking, make sure your eggs are at room temperature. Can take them out of the refrigerator at the same time you would pull out your butter for softening.
Also, when adding to eggs something hot, like melted butter and/or chocolate, make sure to drizzle in slowly, so you don't wind up with scrambled eggs!
Also, when adding to eggs something hot, like melted butter and/or chocolate, make sure to drizzle in slowly, so you don't wind up with scrambled eggs!
Hot Water Bath, for your Pots de Creme, and other baking needs
Regarding the "Maple Pumpkin Pots de Creme" hot water bath: place your filled ramekins in a baking dish with high sides (2 brownie pans will do). Carefully pour in boiling water around the ramekins, until water reaches about halfway up the sides of the ramekins, taking care not to get water in your custard. Cover tightly with foil, and be mindful again when moving pans in and out of the oven.
Also, when baking time is done, open foil on corner away from you, so you don't get a steam burn! It's hot in there!
Also, when baking time is done, open foil on corner away from you, so you don't get a steam burn! It's hot in there!
Thanksgiving prep, brainstorming stage
I'm not a pumpkin pie person, but I am a "Maple Pumpkin Pots de Creme" enthusiast. Thank you Gourmet, November 2002!
http://www.epicurious.com/recipes/food/views/Maple-Pumpkin-Pots-de-Creme-107388
Despite the fantastic, impressive results here, pay no attention to the photo on the recipe link -- the desserts are far more attractive than that! Do need mini ramekins though, and a fine mesh sieve.
http://www.epicurious.com/recipes/food/views/Maple-Pumpkin-Pots-de-Creme-107388
Despite the fantastic, impressive results here, pay no attention to the photo on the recipe link -- the desserts are far more attractive than that! Do need mini ramekins though, and a fine mesh sieve.
Sunday, November 6, 2011
Saturday, November 5, 2011
Brownies 3, forgot to say...
I definitely use the optional vanilla extract and pinch of salt -- why wouldn't I? Also, though the recipe calls for 3 ounces unsweetened chocolate, I use 2 ounces unsweetened and 1 ounce semi-sweet. P.S. I guess here is a time I am bumping up the sugar content (!). Sorry!
Plus, I use traditional supermarket Baker's chocolate.
Plus, I use traditional supermarket Baker's chocolate.
Best easy Brownie recipe
From Mark Bittman: http://dinersjournal.blogs.nytimes.com/2008/05/22/recipe-of-the-day-brownies/
A friend of mine makes another Bittman Brownie, which frankly is better than this one, but I can't find the link, and it seemed much harder to make anyway!
A friend of mine makes another Bittman Brownie, which frankly is better than this one, but I can't find the link, and it seemed much harder to make anyway!
Applesauce, no sugar added!
So easy, but you do need a food mill.
Quarter and core a bunch of pretty apples. Any type will do. Mixed is fine. No need to peel.
Place in bottom of a large pot, and pour water atop to just cover them.
Simmer for a while, until apples are very soft. Doesn't take very long.
Optional: drop in a strawberry, raspberry, or cranberry or two to make pink. Or not.
Place food mill atop a large bowl, then pour in entire contents. A little liquid at the bottom of the bowl is fine, but if it looks like a lot, you can pour off some.
Do the food mill thing, over and over, until the apples are sauced.
Check your work, and stir to combine. Add a little of the excess water if necessary. (The sauce does thicken a bit upon cooling.)
Eat warm or cold.
Divine.
Quarter and core a bunch of pretty apples. Any type will do. Mixed is fine. No need to peel.
Place in bottom of a large pot, and pour water atop to just cover them.
Simmer for a while, until apples are very soft. Doesn't take very long.
Optional: drop in a strawberry, raspberry, or cranberry or two to make pink. Or not.
Place food mill atop a large bowl, then pour in entire contents. A little liquid at the bottom of the bowl is fine, but if it looks like a lot, you can pour off some.
Do the food mill thing, over and over, until the apples are sauced.
Check your work, and stir to combine. Add a little of the excess water if necessary. (The sauce does thicken a bit upon cooling.)
Eat warm or cold.
Divine.
Friday, November 4, 2011
"O.N.T.H.C.C.C.," one more thing...
While we're at it, the recipe also calls for 6 ounces of its semi-sweet morsels, an entire small bag, which is about twice what you actually need. No more than 5, 6 tops, chips per a well-balanced cookie.
Sugar 3: Original Nestle Toll House Chocolate Chip Cookies recipe
The famed recipe for "Original Nestle Toll House Chocolate Chip Cookies," which appears on the back of the package, has changed dramatically over the years -- in terms of how much sugar they call for. When I was growing up, the count was 6 Tablespoons packed brown sugar (and dark brown sugar was specified), and 6 Tablespoons granulated sugar. The current recipe calls for 1/2 cup packed brown sugar, and 1/3 cup granulated sugar.
Now for the math: 2 T. = 1/8 cup, 4 T. = 1/4 cup, 6 T. = 2 T. less than 1/2 cup, so now you're talking 2 extra T. of sugar in the recipe, which is just not necessary, or even as tasty. (Plus, even using the original "O.N.T.H.C.C.C." recipe, you do not need to pack the brown sugar so tightly. Is too much sugar!)
Go back to the original recipe, people! And enjoy!
P.S. Make your cookies small, so your treat is a modest one, not a huge one. Plus, there will be more to pass around!
Now for the math: 2 T. = 1/8 cup, 4 T. = 1/4 cup, 6 T. = 2 T. less than 1/2 cup, so now you're talking 2 extra T. of sugar in the recipe, which is just not necessary, or even as tasty. (Plus, even using the original "O.N.T.H.C.C.C." recipe, you do not need to pack the brown sugar so tightly. Is too much sugar!)
Go back to the original recipe, people! And enjoy!
P.S. Make your cookies small, so your treat is a modest one, not a huge one. Plus, there will be more to pass around!
More on sugar, the powdered variety
Ditto to the previous post: There's no reason at all to add powdered sugar atop anything. Simply not necessary!
And further, when making a buttercream frosting, is almost obscene how much sugar the general recipe calls for, i.e., one pound confectioners sugar (a small box) to often approximately 12 ounces of butter (and do not use shortening -- don't even get me started!). Stop right there. In this case, cream your butter first, and then add confectioners sugar slowly; 1/2 to 3/4 pound of sugar here is usually fine.
Extra credit tip: Don't pile on the frosting. It's called cake for a reason, and the frosting -- well, that's just the icing on the cake.
And further, when making a buttercream frosting, is almost obscene how much sugar the general recipe calls for, i.e., one pound confectioners sugar (a small box) to often approximately 12 ounces of butter (and do not use shortening -- don't even get me started!). Stop right there. In this case, cream your butter first, and then add confectioners sugar slowly; 1/2 to 3/4 pound of sugar here is usually fine.
Extra credit tip: Don't pile on the frosting. It's called cake for a reason, and the frosting -- well, that's just the icing on the cake.
Regarding sugar:
I almost always use less sugar than a recipe calls for, simply by making the measurement a scant one. So if a recipe calls for 1 cup sugar, I use a scant cup sugar. Despite baking being a so-called exact science, I think there's definitely room to move here.
Also, if you're using the creaming method, when you begin to combine your sugar with the already creamed butter (see previous post), you can see when enough sugar has been added to your butter. Pour in the sugar slowly so you don't overload it.
Also, if you're using the creaming method, when you begin to combine your sugar with the already creamed butter (see previous post), you can see when enough sugar has been added to your butter. Pour in the sugar slowly so you don't overload it.
Thursday, November 3, 2011
Did you know...
Did you know that an average egg weighs 2 ounces, and that similarly, each yolk and white then weighs one ounce each?
Mini quiz: If a recipe calls for 4 ounces of egg whites, how many eggs would you have to use?
Answer: 4
P.S. For most exact measurements though, why not invest in a small kitchen scale? Love mine!
Mini quiz: If a recipe calls for 4 ounces of egg whites, how many eggs would you have to use?
Answer: 4
P.S. For most exact measurements though, why not invest in a small kitchen scale? Love mine!
Tips for working with butter
Tip of the day: when making a cookie or cake recipe that calls for the creaming method -- mixing softened butter and sugar together -- try:
1) using unsalted butter,
2) cutting the butter into small pieces -- softens quicker that way,
3) creaming the butter first, without the sugar,
and
4) whatever salt is called for in the recipe, instead of adding that to your dry ingredients, cream it into the butter well, BEFORE you add the sugar -- combines more thoroughly this way.
1) using unsalted butter,
2) cutting the butter into small pieces -- softens quicker that way,
3) creaming the butter first, without the sugar,
and
4) whatever salt is called for in the recipe, instead of adding that to your dry ingredients, cream it into the butter well, BEFORE you add the sugar -- combines more thoroughly this way.
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