Common Baking Questions Answered Even folks who bake on a regular basis have questions pop up sometimes about ingredient function or mixing methods. Here's a sampling of these baking-related questions along with as complete an answer as I can give in a list as well as links to more thorough explanations. And there you have it friends, answers to your baking troubleshooting questions. If you have any other questions, don't hesitate to get in touch. I am happy to help. Just shoot me ... continue reading...
Sugar: How Sweet It Is!
Well, I'm back from the family Thanksgiving extravaganza! I hope you all had a wonderful holiday; The Beloved and I certainly did. I think it's time to pull back and focus on an ingredient that is often maligned: sugar. I spoke a lot about caramel in a few posts awhile back; now let's look at sugar in its uncooked state. Sugar is one of the Big Four when it comes to baking. On the toughening side of the baking equation, we have flour and eggs, and on the tenderizing side, we have fat and sugar. ... continue reading...
The Science of Making Fudge
Why Making Fudge Can Be Scary There is something about fudge that fascinates yet strikes fear into the heart of the home cook. And I will admit, homemade fudge can be kind of particular about how it is treated. If you mistreat it, it will let you know by turning into a grainy, sullen mess. You can almost hear it muttering, "Serves you right, treating me like that." Take heart, friends, for I am here to help. Let me tell you, if college kids home on summer break can learn to make ... continue reading...
Ingredient Function | Fat: What It Does and How It Works
NOTE: Originally posted in 2008 and updated on 2/6/2018 with photos and expanded information on coconut oil and lard. Why Is Fat Important? As far as I am concerned, fat is essential, both in cooking and in baking. Even a ludicrously fit person has maybe 10% body fat, so I am comfortable with this statement. We all need to consume a certain amount of fat. And no, the most healthy way isn't in a piece of cake or a slice of pie, but if you are going to occasionally make cake ... continue reading...
The Biscuit Method
The biscuit method is a method for making quick breads such as scones and, well, biscuits. That's American biscuits, not cookie-biscuits, if you're visiting from across the Big Blue Ocean. The biscuit method is one of the only mixing methods that does not require you to have all of your ingredients at room temperature. Your fats and liquids should be cold for the biscuit method. The colder, the better. Why? Well, the whole point of the biscuit method is to keep discrete little pieces of fat ... continue reading...
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