Knowing your ingredients is key to becoming a better baker. In this edition of Tips for Better Baking, let’s go over the difference between baking powder and baking soda. Both baking powder and baking soda are chemical leavening agents that cause baked goods to rise. While similar in purpose, they are very different in composition. According
Tips for Better Baking: Keep an Ice Bath Nearby when Making Caramel (#39)
The biggest challenge when making caramel is knowing the fine line between the desired deep amber color and a bitter burnt mess. When I teach my caramel classes, I always tell students this trick: Tip for Better Baking: When making caramel, keep an ice bath nearby. If your caramel is about to burn, simply dip
Tips for Better Baking: Always Sift Cocoa Powder (#38)
Cocoa powder is notoriously clumpy. If you add it straight to a recipe, it can be nearly impossible to break up the clumps and you’ll end up with dry spots in your finished product. In order to avoid this frustration, I always sift cocoa powder (at least once, sometimes twice!) before using it in a
Tips for Better Baking: Rescuing Over-Whipped Cream (#37)
I’ve made this mistake many times. I’m making whipped cream on a stand mixer and all is going well. The cream is still loose and far from the stiff peaks I desire so I step away and start something else. Of course, I get distracted and when I go back to my whipped cream, it’s
Cups to Grams Baking Conversion Chart (Tips for Better Baking #36)
The number one way to improve your baking is to start weighing your ingredients. Weighing ingredients is more accurate than measuring by volume — a cup of flour can vary up to 30% but the weight is always the weight. The increased accuracy provides a predictable result, and with it more success. Weighing ingredients is easy
Tips for Better Baking: Bake Pies on a Baking Sheet (#35)
It’s always a good idea to bake pies on a baking sheet. Not only does it make it easier to get the pies in and out of the oven, but a sheet pan will catch any filling that bubbles over. It’s much easier to clean a foil lined baking sheet than the bottom of your
Tips for Better Baking – Measuring Sticky Ingredients (#34)
Tips for Better Baking is a series where I share tricks and advice that make you a better baker and help make your kitchen life easier. Here’s this week’s tip: When measuring sticky ingredients such as honey or corn syrup, spray the measuring cup or spoon with cooking spray before adding the sticky ingredient. The
Tips for Better Baking – Secure Bowl with a Towel when Whisking (#33)
TIPS FOR BETTER BAKING – When whisking a mixture, be sure to secure the bowl by placing a towel underneath. This keeps the bowl steady and prevents it from slipping all over the counter top. This is especially helpful when it’s necessary to slowly stream in a hot liquid while continuously whisking, such as tempering eggs
Tips for Better Baking – Cutting Apples (#32)
Tips for Better Baking #32 – Cutting Apples When you need to slice apples for pie or even for a snack, use this easy method. If the recipe calls for the apples to be peeled, start by peeling the apple with a vegetable peeler or a paring knife. Next, cut the apple into quarters by slicing on
Tips for Better Baking – Week Five
Every day in January I am sharing my best Tips for Better Baking. These are tips that have made my kitchen life easier and helped me become a better baker. Follow along on Facebook or check back here each Sunday for a roundup of the week’s tips. If you’re just joining us, be sure to