Tip for Better Baking #50 – Peeling Ginger The easiest way to peel ginger is with a spoon. Simply use the edge of the spoon to scrape off the peel. It’s like magic! Check out the complete index of Tips for Better Baking or subscribe to my mailing list to receive a baking tip
Tips for Better Baking – Sifting Ingredients (#49)
Tips for Better Baking #49 – Sifting Ingredients When it comes to sifting ingredients, I have a few tips that help get the best results: Invest in a fine-mesh strainer. It is the best tool for sifting but can be used for many other kitchen tasks as well. As a general rule, I sift ingredients
Tips for Better Baking – Chocolate Bars vs. Chocolate Chips (#48)
Tips for Better Baking: Chocolate Bars vs. Chocolate Chips (#47) When baking with chocolate, opt for chocolate sold in bars instead of chocolate chips. Bar chocolate is a higher quality and will produce a better result in your final baked goods. Chocolate chips often contain fats other than cocoa butter and tend to be sweeter, waxier, and
Tips for Better Baking – European Butter (#47)
When I teach baking classes, I always include a small lecture about my favorite ingredient — high quality European-style butter. Many of my students are unfamiliar with European-style butter and are amazed at the difference when they bake with it for the first time. Here are some of the questions and answers that I usually
Tips for Better Baking – Always Taste Pie Filling Before Baking (#46)
Tip for Better Baking #45 When baking pies, make sure to taste the filling before putting the pie in the oven. The flavor of the filling can completely change depending on the quality of the fruit. When you taste the filling, you can add a bit more sugar, another pinch of salt, or a teaspoon of
Tips for Better Baking: Crack Eggs into a Dark Bowl to Spot Shells (#45)
In this week’s issue of Tips for Better Baking, the tip is short but very helpful. When cracking eggs, try cracking them into a dark-colored bowl. It may seem simple, but it makes it much easier to spot any stray pieces of shell that may have fallen into the bowl. Tips for Better Baking Crack eggs
Tips for Better Baking: How to Make Vanilla Sugar (#43)
Many recipes call for split and scraped vanilla beans where you are supposed to split the vanilla pod down the center and scrape the beans into whatever you’re cooking. Other recipes call for you to steep vanilla beans in a liquid to extract the flavor. Both of these methods provide for great vanilla flavor but
Tips for Better Baking – Freeze Extra Citrus Zest (#42)
It’s always helpful to have extra citrus zest on hand to use for anything from brightening salads and pastas to incorporating into cookies and cakes. Next time you have a bunch of fresh citrus fruits, be sure to zest them before slicing or juicing them. The zest can be kept in a freezer bag and
Tips for Better Baking: Natural vs. Dutch Process Cocoa Powder (#41)
Cocoa powder comes in two main varieties, natural and Dutch process, and they are not always interchangeable. Acid is an important part of the reactions in baking and the two types of cocoa powder vary greatly in their acidity. Natural cocoa powder is made from cocoa beans that are roasted and then ground into a
Tips for Better Baking: Baking Powder vs. Baking Soda (#40)
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