Baking 9-1-1: Rescue from Recipe Disasters; Answers to Your Most Frequently Asked Baking Questions; 40 Recipes for Every Baker - Softcover

Phillips, Sarah

 
9780743246828: Baking 9-1-1: Rescue from Recipe Disasters; Answers to Your Most Frequently Asked Baking Questions; 40 Recipes for Every Baker
Softcover
ISBN 10: 0743246829 ISBN 13: 9780743246828
Verlag: Atria, 2003

Inhaltsangabe

Baking is a science. But who wants to spend hours in the kitchen experimenting?
Thankfully, Sarah Phillips does. She has discovered what causes baking disasters and shows bakers at all levels of expertise how to avoid them. With unique tips and exhaustively tested recipes, Baking 9-1-1 takes the guesswork out of baking and explains:

  • How to make a cake that won't fall in the middle
  • What it takes to bake a flaky piecrust
  • The easiest way to prevent a cheesecake from cracking
  • How to make the perfect chocolate chip cookie that's thick and chewy
  • The trick to storing baked goods
  • The answers to niggling questions such as "Does butter really need to be room temperature?" and "What is the difference between one cup flour sifted and one cup sifted flour?" among many others.

The recipes in Baking 9-1-1 solve bakers' most frustrating problems. They include an all-purpose pie dough, a lemon meringue pie that doesn't sweat, thick and rich chocolate ganache fudge sauce, no-fuss buttermilk biscuits, and dozens more. Baking 9-1-1 is the source for foolproof answers that simply can't be found anywhere else.

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Über die Autorin bzw. den Autor

Sarah Phillips is the founder of Baking911.com. Formerly the baking expert at iVillage, Phillips develops recipes for the bakeware company Chicago Metallic. Her recipes have been published in Prevention magazine. She lives in New York.

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Chapter One: Sarah's Kitchen Pantry

So, what's in your kitchen, Sarah?

...the inside story on equipment I can't live

(or at least bake) without.

The baker must work within the parameters of a recipe to produce a baked good that will rise, set, and taste the way he or she intends. Important in your ability to achieve that is having the right equipment and an accurate oven, and by avoiding overmixing or overbaking. Recipes don't have to be followed dead on, but if you stray by more than about 20 percent, you risk disappointment. Keep in mind, too, that not all recipes work in the first place, and it's hard to tell that in advance!

What every baker should have

Nested metal dry measuring cups: Measure dry ingredients, solid fats, brown sugar, peanut butter, honey, molasses, corn syrup, sour cream, yogurt, applesauce, and flaked coconut. I use them in sets in 1/8, 1/4, 1/3, 1/2 and 1 cup sizes.

Heatproof glass measuring cups for liquid ingredients: Measure all liquids such as water, milk, buttermilk, and oil, in amounts at or above G cup; for less than G cup use measuring spoons. I have the basic 1-, 4-, and 8-cup sizes. Larger sizes (4-cup or more) are perfect to use as mixing bowls as well.

Measuring spoons: They come in different sizes. They are used to measure both dry and liquid ingredients. Don't try to measure with spoons meant for table use.

Ruler and tape measure: I always keep a ruler and a tape measure in my kitchen drawer and use them all the time. They measure the size of pans and parchment paper, cookie dough, pie crusts, ready-made pastry, etc. A ruler is handy when scoring dough; place it on the dough as a guide for the knife. A recipe will bake more evenly if divided equally.

Scale: When more than doubling a recipe, I recommend weighing dry ingredients to ensure accuracy. Make sure the scale measures up to several pounds in G-ounce (5-gram) increments.

Thermometers: These come in different types for different purposes. They are essential to accurate baking and chocolate work. When you get a new thermometer, always place in it boiling water for about five minutes to test whether or not it reads 212 degrees F (100 degrees C) at the boiling point. This way you will know your exact thermometer reading, and you can make adjustments if necessary or return it.

• Instant read thermometer: A small and thin thermometer with a gauge or digital readout on top. I use mine all the time to check the doneness of breads, temperature of ingredients, and the temperature of the warm water used to dissolve yeast. You'll notice that chefs have them clipped on their jackets all the time.

• Candy or deep-fat thermometer: A handy kitchen gadget necessary for testing temperature when making candy, syrups, jams, jellies, and when deep-frying, in order to get the food to exactly the right temperature.

• Mercury-gauge chocolate thermometer: Used when melting and tempering chocolate; is the most accurate thermometer for these purposes. Don't use a candy thermometer because the temperature gauge does not register low enough.

• Oven thermometer: Essential to baking. Ovens can be off by as much as 50 degrees F and the thermometer helps you to adjust the heat for proper baking.

Timer: This is essential to help you keep track of baking times. I also use mine to keep track of mixing times. You can use the timer from the microwave or stove or get a freestanding one.

Wouldn't-Want-to-Bake-Without-It Equipment

Baking Pans

Always use the size and type specified in a recipe. If you don't have the correct pan size, you can substitute one for another, but the ideal pan substitution is one that keeps close to the same batter volume and depth of the original. Heavyweight, dull aluminum pans with straight edges are the best to use. If your budget is limited, here is one place to splurge for a really good set.

For pies, I prefer heatproof glass pie plates. They distribute the heat better than metal ones, and you can look underneath to see how the crust is browning. I also prefer heatproof glass pans for fruit-based desserts, but you can use nonstick metal ones, too.

To verify the size you have:

• Check the bottom of the pan and see if the manufacturer has marked it for you.

• If it is a baking pan such as cake pan, measure the length and width at the inside edges across the top.

• To find the volume measure tap water in a measuring cup and pour into the pan. Fill it to the brim. Note how much water you used.

• Saucepans and skillets should be measured from outside edges across the top.

• Depth is always measured on the outside, vertically from the bottom of the pan to the top edge.

Baking (Cookie) Sheets

When I was invited to tour Land O'Lakes Headquarters in Minneapolis, I witnessed the making of chocolate chip cookies in their test kitchen. The goal was to test three different types of cookie sheets. The winner: non-insulated, nonstick, shiny aluminum pans with rims. The cookies were lightly and evenly browned around the edges, with a hint of browning on top. They spread the least and baked the fastest. Insulated sheets were far inferior for baking cookies evenly.

If you like to use insulated ones and can't buy them, double up your current pans: put one on top of another to create "padding" against the oven heat. Be careful when taking the top sheet out of the oven -- leave the bottom one in the oven and just take out the top one holding the cookies.

Bowls

You've just got to have them. What kind and how many:

• Mixing bowls: I prefer nested metal ones because they are light and can be banged around more without getting hurt, but heatproof glass bowls work well, too.

• Heatproof glass custard cups: great for melting butter and chocolate in the microwave and for holding premeasured ingredients.

Cutting Boards

I use plastic cutting boards, separated by the food types I cut on them. Wooden boards can hold oils and odors that food will absorb.

Double Boilers

Used as an indirect heating method, a double boiler is basically two pots that stack one on top of the other, where the bottom pot holds boiling water and the top one holds the food. The steam from the hot water beneath gently heats the contents in the pot above with a cushion of air in between. It is used when making delicate custards, melting chocolate (page 166) or cooking meringue icing (page 55), to provide gentle cooking heat.

If you don't have a double boiler, you can take a heavy-bottomed saucepan and fit a stainless steel or heatproof glass bowl tightly over it. I prefer a glass bowl because it retains the heat more evenly, which is good for chocolate work.

Never let the top of your double boiler touch the water below. Boiling water is 212 degrees F; that's too hot and is considered direct heat.

Electric Mixers

These can be either stand or handheld. I have both a KitchenAid Heavy Duty stand and Cuisinart handheld mixers. If you are a beginner, start with a handheld mixer.

Stand mixers are more powerful and quicker than handheld, so be sure not to overmix your dough or batter.

Mixing Spoons

I recommend both wooden and heatproof spoons for hot mixtures. Stainless steel cooks' spoons work well for all others. Do not use wooden when melting chocolate (page 166); it absorbs moisture and may cause chocolate to seize.

Muffin Tins

Muffin tin measurements will vary. Use a size closest to the ones listed. They come in 6- or 12-muffin sizes. Fill about 1/2 to 3/4 full depending on the recipe. Muffin top tins are filled to the rim:

• Standard muffin cup is approximately 2 1/2...

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Verlag
Atria
Erscheinungsdatum
2003
Sprache
Englisch
ISBN 10 
0743246829
ISBN 13 
9780743246828
Einband
Taschenbuch
Anzahl der Seiten
276
Kontakt zum Hersteller
Nicht verfügbar
Verantwortliche Person
Simon and Schuster Netherlands BV
info@simonandschuster.nl

Herculesplein 96
Utrecht
3584 AA
Niederlande