Category: Grub Garage
I remembered the cooking show that I helped out on for the U.K. Audio
Network. Here are the baking tips that I gave them. Hope someone finds
them helpful.
Carla
1. When I make a glaze, I put it into a squeeze bottle. You can find these
at the dollar store, Wal Mart etc. Like the yellow and red ones for
mustard and ketchup for picnics. These also store in the fridge, when you
want
to use the glaze, just drop the bottle into a tall glass of hot water and it
will soften the glaze. Other wise, you can mix in a small bowl and use a
small whisk, spoon, or what ever to drizzle the glaze on your baked goods.
2.When testing large, tall cakes, instead of using a toothpick, use a
wooden scure or chopstick. You can ask for chopsticks at any Asian
restaurant.
3. Another option for frosting or glaze is to sprinkle the tops of baked
goods with powdered sugar. This can be done with a small sieve or a shaker.
The shakers are usually for parmesan cheese. You can also use cocoa.
4. Most important!!!!! Use your fingers and hands. They are your best
tool. All professional chefs use their hands and fingers. There is no
substitute. Also remember to use your other senses, smell, you know what
you want so don't quit until you have it.
5. I use a glass eyedropper for vanilla and other extracts. When I first
bought the dropper, at the grocery store in the drug section, I took it and
my measuring spoons; using water, I figured out how many dropper fulls
would equal a Tablespoon, a teaspoon and so on. You can calculate any other
measurements like this.
6. Funnels are also a big helper in the kitchen. For those of us who
don't see so well, they can help us not waste ingredients and to get the
ingredients into the right container.
7. Consider using wooden spoons. They don't conduct heat as rapidly as
metal. That way you can test for thickness or lumps or taste without
burning.
8. TASTE!!!! Trust your taste buds, all professional chefs taste their
recipes as they go along.
9. Melting butter or warming up other liquids; use the microwave witha
microwave safe measuring cup, I recommend using a measuring that is large
than what you are working with. Using a larger cup insures that you will
have plenty of melting room and then use a funnel to avoid burns.
10. Measuring salt, baking powder, soda etc; Put some in your measuring
spoons, Tablespoon, teaspoon and one half teaspoon etc..Then feel how much
is
there. After you do this for a while, you'll be able to pinch out just what
you need. Remember touch is very important.