Measuring 101:
Using Dark Baking Pans:
THE FIX: A darker pan absorbs and retains more heat, causing the exterior of the cake to brown (or burn) before the inside is done. But you don’t have to ditch your dark pans. The trick to evening the playing field is adjusting the oven temperature. If you bake in either dark metal pans or glass dishes, reduce the oven temperature by 25° and check for doneness early. Lighter-colored aluminum pans with a dull finish are ideal for baking since they absorb and conduct heat evenly.
·
Shake up the baking powder
or baking soda container a bit. Using a measuring spoon, lightly scoop out of
the container. Use a knife to level it off. Each expire after 6 months,
though I find they begin losing strength after 3 months. Write the date on the
box so you know when to replace.
·
Measure cocoa powder using the spoon & level method, as
you would measure flour or confectioners’ sugar.
·
When measuring flour, use the “spoon & level”
method. Do not scoop the flour out of the container/bag with your
measuring cup.
·
Unless the recipe states
otherwise, brown sugar should be packed
into the measuring cup or measuring spoon.
·
“1 cup
confectioners’ sugar, sifted” means that the sugar is sifted after measuring.
“1 cup sifted confectioners’ sugar” means that the sugar
is sifted before measuring. This is the case with any
ingredient, not just confectioners’ sugar.
Using Dark Baking Pans:
THE FIX: A darker pan absorbs and retains more heat, causing the exterior of the cake to brown (or burn) before the inside is done. But you don’t have to ditch your dark pans. The trick to evening the playing field is adjusting the oven temperature. If you bake in either dark metal pans or glass dishes, reduce the oven temperature by 25° and check for doneness early. Lighter-colored aluminum pans with a dull finish are ideal for baking since they absorb and conduct heat evenly.
Important General Rules or Guidelines for Melting Chocolate:
- The most important rule is not to hurry or rush when melting chocolate and always use low heat. Don't let the temptation to turn up the heat to try to hurry the process, as rushing the process will ruin the flavor and texture of the chocolate.
- Break up, grate, or chop the chocolate into small pieces. The chocolate will melt fast and more easily if you do this.
- Use a rubber spatula, not a metal or wooden spoon to stir the chocolate (wood can retain moisture). Use only rubber spatulas that have not been exposed to strong flavors such as tomato sauce or garlic.
- Always melt chocolate slowly, at a low temperature. The melting point of chocolate is between 86° F. (30° C) and 90° F. (32° C), lower than body temperature. Using high heat is very risky and the most common cause of grainy and/or lumpy chocolate. Chocolate melts better and faster when using lower temperatures. Never let the temperature of your chocolate get above 115° F. Milk and white chocolates, which are more heat sensitive, should not be heated above 110° F.
- Use a conventional double boiler or a bowl that fits snugly over the top of a saucepan. Fill the bottom pan with just enough hot water that does not touch the bottom of the top pan or bowl. NOTE: The simmering water (not boiling) must never touch the bottom of the pan or bowl.
- When melting a large amount of chocolate, melt 1/3 of the chocolate at a time, allowing each addition to begin to melt before adding the next. Stir frequently to distribute the heat evenly.
- Stir the chocolate slowly and gently and keep movement to a minimum.
- Remove the pan or bowl from the double boiler as soon as the chocolate is nearly melted. Continue gently stirring until it is smooth and shiny.
- Before pouring the melted chocolate into another container, be sure to wipe the exterior of the pan or bowl dry to prevent water drips.
- Water and chocolate don't mix. Remember, chocolate is an oil-based product, and oil and water don't mix. Be careful not to drip any water into the chocolate. Chocolate responds noticeably to small amounts of moisture by transforming it from a shiny, smooth texture to a lumpy, grainy mass (called seizing). That's because there's not enough liquid to moisten all the dry particles within the chocolate. Please make sure any equipment you’re using (pans or bowls) are perfectly dry, as any stray drops of water will cause the chocolate to thicken and stiffen.
- The most important rule is not to hurry or rush when melting chocolate and always use low heat. Don't let the temptation to turn up the heat to try to hurry the process, as rushing the process will ruin the flavor and texture of the chocolate.
- Break up, grate, or chop the chocolate into small pieces. The chocolate will melt fast and more easily if you do this.
- Use a rubber spatula, not a metal or wooden spoon to stir the chocolate (wood can retain moisture). Use only rubber spatulas that have not been exposed to strong flavors such as tomato sauce or garlic.
- Always melt chocolate slowly, at a low temperature. The melting point of chocolate is between 86° F. (30° C) and 90° F. (32° C), lower than body temperature. Using high heat is very risky and the most common cause of grainy and/or lumpy chocolate. Chocolate melts better and faster when using lower temperatures. Never let the temperature of your chocolate get above 115° F. Milk and white chocolates, which are more heat sensitive, should not be heated above 110° F.
- Use a conventional double boiler or a bowl that fits snugly over the top of a saucepan. Fill the bottom pan with just enough hot water that does not touch the bottom of the top pan or bowl. NOTE: The simmering water (not boiling) must never touch the bottom of the pan or bowl.
- When melting a large amount of chocolate, melt 1/3 of the chocolate at a time, allowing each addition to begin to melt before adding the next. Stir frequently to distribute the heat evenly.
- Stir the chocolate slowly and gently and keep movement to a minimum.
- Remove the pan or bowl from the double boiler as soon as the chocolate is nearly melted. Continue gently stirring until it is smooth and shiny.
- Before pouring the melted chocolate into another container, be sure to wipe the exterior of the pan or bowl dry to prevent water drips.
- Water and chocolate don't mix. Remember, chocolate is an oil-based product, and oil and water don't mix. Be careful not to drip any water into the chocolate. Chocolate responds noticeably to small amounts of moisture by transforming it from a shiny, smooth texture to a lumpy, grainy mass (called seizing). That's because there's not enough liquid to moisten all the dry particles within the chocolate. Please make sure any equipment you’re using (pans or bowls) are perfectly dry, as any stray drops of water will cause the chocolate to thicken and stiffen.
Making Ganache with Chocolate and Heavy Cream:
When making Ganache with these two ingredients, follow the following steps:
1- Bring heavy cream to a simmer and set aside once the sides start to simmer. You don't want to burn the cream. The reason why you need to bring the cream to a boil is to prolong its longevity.
2- Meanwhile, melt chocolate on top of a double broiler.
3- Top the chocolate with 1/4 the amount of heavy cream and stir till completely dissolved.
4- Once thoroughly mixed, repreat the same step three times until you use up all the heavy cream.
Note: The reason why you didn't mix the chocolate bits inside the cream is so that you can get a smooth, shiny texture.
Kitchen Tips:
● Don't add pine seeds when the meat is still hot. It will soften the pine seeds. You want them crunchy.
● 1 tsp salt = 1 tbsp kosher salt = 1 tbsp sea salt
● The following can kill yeast: lots of salt, lots of fat, and very hot water
● Generally, when heating butter for cooking, add a splash of vegetable oil so the butter doesn't burn.
● Cool cakes upside down on a cooking rack. This will flatten out the tops, creating easy-to-stack disks for layer cakes. If the top of a cake is still too rounded, slice it off with a serrated knife.
● Rotate different pans during baking. This will ensure even baking. But wait until the cake is set—about two-thirds of the way through the baking time—to prevent collapse. If you’re using more than one rack, this is also the time to swap the pans.
● Sweet potatoes cook faster than normal potatoes. Consider cutting them bigger when cooking both types of potatoes together.
● Sugar burns eggs. Whisk quickly as soon as you add them together.
● When buying canned tomatoes, always buy whole. It's the freshest of all.
● The only accepted way of melting chocolate in a pan over heat is when mixing it with butter.
● Brownies should not be over-mixed. Otherwise they turn light and fluffy. You want them thick and dense.
● To make a successful cake, beat eggs and flour interchangeably.
● When making caramel, don't stir the sugar before it dissolves.
● When using bicrobonate in baking, don't use salt because it is salty already.
● When pouring cake batter in the cake tin, always scrape off the little batter droplets that are left hanging on the side of te tin. This is important for not creating bitter taste and so that the cake does not stick to them when you remove it from the tin.
● When using mistika in cooking, always add it in the very end so as not to produce a bitter taste.
● Lemon prevents avocados from turning black.
● In the UK medium eggs are defined as those that weigh (still in their shells) between 53g and 63g and large are those that weigh between 63g and 73g
Pancake tips:
● Overworking your pancake is wrong. This means you are developing the gluten and so your pancakes will become gummy.
● Avoid pushing down on your pancakes when you are preparing them. This causes them to lose the air bubbles and so they become flat.
● 1 tsp salt = 1 tbsp kosher salt = 1 tbsp sea salt
● The following can kill yeast: lots of salt, lots of fat, and very hot water
● Generally, when heating butter for cooking, add a splash of vegetable oil so the butter doesn't burn.
● Cool cakes upside down on a cooking rack. This will flatten out the tops, creating easy-to-stack disks for layer cakes. If the top of a cake is still too rounded, slice it off with a serrated knife.
● Rotate different pans during baking. This will ensure even baking. But wait until the cake is set—about two-thirds of the way through the baking time—to prevent collapse. If you’re using more than one rack, this is also the time to swap the pans.
● Sweet potatoes cook faster than normal potatoes. Consider cutting them bigger when cooking both types of potatoes together.
● Sugar burns eggs. Whisk quickly as soon as you add them together.
● When buying canned tomatoes, always buy whole. It's the freshest of all.
● The only accepted way of melting chocolate in a pan over heat is when mixing it with butter.
● Brownies should not be over-mixed. Otherwise they turn light and fluffy. You want them thick and dense.
● To make a successful cake, beat eggs and flour interchangeably.
● When making caramel, don't stir the sugar before it dissolves.
● When using bicrobonate in baking, don't use salt because it is salty already.
● When pouring cake batter in the cake tin, always scrape off the little batter droplets that are left hanging on the side of te tin. This is important for not creating bitter taste and so that the cake does not stick to them when you remove it from the tin.
● When using mistika in cooking, always add it in the very end so as not to produce a bitter taste.
● Lemon prevents avocados from turning black.
● In the UK medium eggs are defined as those that weigh (still in their shells) between 53g and 63g and large are those that weigh between 63g and 73g
Pancake tips:
● Overworking your pancake is wrong. This means you are developing the gluten and so your pancakes will become gummy.
● Avoid pushing down on your pancakes when you are preparing them. This causes them to lose the air bubbles and so they become flat.
When making cake:
● All ingredients should be at room temperature.
● Once the sugar and butter has been creamed together, carefully fold in
the flour, eggs and other ingredients until just incorporated.
Over-mixing can cause the cupcakes to become heavy.
● Add room temperature eggs one at a time
to your mix, with a tablespoon of flour in between each egg to allow
them to be incorporated evenly.
● When baking a cake sift the flour first, this will make help incorporate air and create lighter bakes.
● Do not open the oven for at least two thirds of the baking time, as the cold air will interfere with the rising of the cake.
● A shiny pan will make sure the heat is distributed evenly, dark or glass pans will absorb more heat and cook too quickly. ● Gently close the oven door—a hard slam can release air bubbles trapped in the batter
● Color is important, too; glass or dark nonstick
pans usually require a 25-degree reduction in baking temperature versus
silver-colored aluminum pans
Kitchen Trivia:
● Baking soda is pure sodium bicarbonate. The resulting chemical reaction produces bubbles of carbon dioxide that expand under oven temperatures, causing baked goods to rise. The reaction begins immediately upon mixing the ingredients, so you need to bake recipes which call for baking soda immediately, or else they will fall flat! Baking soda is basic and will yield a bitter taste unless countered by the acidity of another ingredient, such as buttermilk. You can substitute baking powder in place of baking soda, but you'll need more baking powder and it may affect the taste.
● Baking powder contains sodium bicarbonate, but it includes the acidifying agent already (cream of tartar), and also a drying agent (usually starch). Baking powder is available as single-acting baking powder and as double-acting baking powder. Single-acting powders are activated by moisture, so you must bake recipes which include this product immediately after mixing. Double-acting powders react in two phases and can stand for a while before baking. If you don't have a baking powder, you can make your own baking powder if you have baking soda and cream of tartar. Simply mix two parts cream of tartar with one part baking soda.
● Ice Cream versus Sherbet versus Sorbet: Ice cream is made with milk, cream, sugar, and eggs. Sherbet is made with fruit juice/puree, sugar, water, and dairy (usually milk). Sorbet is made with fruit juice/puree, sugar, and water (no dairy).
● Ice Cream versus Sherbet versus Sorbet: Ice cream is made with milk, cream, sugar, and eggs. Sherbet is made with fruit juice/puree, sugar, water, and dairy (usually milk). Sorbet is made with fruit juice/puree, sugar, and water (no dairy).
● In every carton of a dozen eggs, 8 out of the 12 eggs carry Salmonella.
Cheesecake Tips:
- Grease the sides of the baking pan before filling it with mixture, this should cause the cheesecake to easily pull away from the pan as it cools instead of stretching and cracking.
- Also make sure you mix your batter well before adding the eggs. The eggs incorporate air into the mixture which can rise to the surface when baking, so once these are added only mix to incorporate, avoiding adding any more air.
- Once the cheesecake has cooked, close off the oven and leave the cheesecake there for 30 minutes. Then open the door of the oven and leave it there for 15 minutes. Then take it outside the oven and leave it in room temperature to cook completely. Once removed from the oven run a sharp knife around the edge of the pan so it can pull away freely from the pan as it cools.
About beating egg whites:
- Because of the unique properties of egg whites, they alone can be used to leaven things like cakes without the aid of yeast or chemical leaveners.
- You will get more volume when beating egg whites if you first bring them to room temperature.
- A copper bowl is ideal, since it will react chemically with egg whites to form fluffy, high peaks.
- When using a stainless steel or glass bowl, add cream of tartar or lemon juice to achieve the same result as with a copper bowl.
- The addition of an acid will fluff up your whipped egg whites. It stabilizes the whites and adds volume. Add 1/8 teaspoon of acid ingredient (such as lemon juice, vinegar, or cream of tartar) per egg white. The acid should be added to the whites just as they begin to become frothy during beating.
- It is best to begin at a slow speed and gradually move up to high when beating egg whites.
- When your egg whites get fluffy...STOP! If you overbeat them, they will liquify again.
- Use beaten egg whites right away. Do not let them sit.
- Soft Peaks” and “Glossy” are the same.
- When a recipe calls for “stiff peaks”, do not beat the egg whites all the way to stiffness. By stiffness, I mean that peaks in the batter do not fall at all. It is too easy to overbeat egg whites. You know you have when they lose their glossiness as the proteins break down. I would advise you to err on the side of caution. Soft peak egg whites should stick to the sides of the bowl and not look liquidy. Peaks will form and the tips will curl over. I will use this consistency when a recipe calls for “stiff peaks".
- If u want to know if ur baking powder is still good, put a tablespoon in half a cup of water and if it fizzes, this means it is still fresh.
