Ingredient
Baking Tips
Pages: | 1 | 2
|
To test whether your baking powder
is still good, combine 1 teaspoon baking powder with 1/3 cup
hot water. If it bubbles, it is still good. If not, replace it.
Never buy baking powder that is past its expiration date printed
on the bottom of the can.
Always keep chocolate at room temperature
to prevent it from splintering and flying around when chopped;
cold chocolate is too hard to cut and the knife may slip and
cut you. To chop chocolate in a food processor, chill the chocolate
slightly and pulse it just until chopped.
Sometimes a grayish color develops
on chocolate. This is called "bloom", and it is a sign
that the cocoa butter has risen to the surface. Flavor and quality
will not be lessened, and the grayish color, or bloom, will disappear
when the chocolate is melted.
Measure 1 tablespoon granulated yeast
for each 1/2-ounce called for in a recipe.
Semisweet chocolate morsels and semisweet
chocolate squares can be used interchangeably when a recipe calls
for this type chocolate melted.
If you like baking, keep two kinds
of white flour on hand, one with high gluten content for bread
and one with low gluten content for cakes, cookies, and quick
breads.
Melt white chocolate over very hot
water -- never boiling or even simmering. White chocolate will
scorch at a lower temperature than bittersweet chocolate.
It's generally recommended that for
best results you should use Grade AA eggs. Bring them to room
temperature before using, however, it's easier to separate eggs
when they're cold, so if a recipe calls for separating the whites
from the yolks do that first then bring them to room temperature.
Pages: | 1 | 2
|
Return
to Baking Tips Contents Page
|
