Chapter VII: Baking

Chapter VII: Baking
85. Stop cheesecake from cracking. Cheesecakes often crack on
the top because they lose moisture while they cook. If you’re adding a
topping it doesn’t matter, but if you’re serving the cake without anything
on top it’s nice to have it looking perfect. Avoid cracking by putting a small
dish of water on the rack beside your cake while it is cooking. This will
keep it moist and crack-free!
86. Make sure your yeast is fresh. Yeast is a living organism. And
in order for it to work to it needs to be alive when you use it. To test
whether yeast is active, combine it with the amount of warm water asked
for in the recipe. Then add a small amount of sugar (1/8 of a teaspoon is all
that’s needed). The sugar acts as food for the yeast and if it’s alive it will
begin to bubble within approximately 10 minutes. If there is no bubbling
then you know the yeast is no good.
87. The key to great pastry is cold ingredients. Making your own
pastry can sometimes be a challenge. But once you master it you’ll enjoy
having it as part of your baking repertoire. To get really fabulous pastry,
the key is to make sure ALL of the ingredients are cold before you mix
them together – including the flour! Then once you’ve formed the dough,
refrigerate it for at least 30 minutes to make it easier to roll.
88. Add a little something extra to your pies. Most pie recipes
call for the same plain piecrust. Boring! Instead create your own variation
by adding spices to your dough such as cinnamon, nutmeg or even ginger.
Another great idea is to add ground nuts or even cookies crumbs on top of
the bottom crust before adding your filling. Be sure to press them down a
little though so they stay as part of the crust.
89. Make flakier pie crust. Add a teaspoon of very cold vinegar in
place of a teaspoon of ice water for flakier pie crusts. Be sure that it is very
cold though. This helps the fat chill and prevents it from releasing its water
content and moistening the flour. When this happens, gluten develops and
the result is pastry that is tough instead of light and flaky. Ideally you’ll
also let the dough rest in the refrigerator overnight before using to get
good and cold again.
90. Toast nuts to intensify their flavor. Toasting nuts before using
them in recipes intensifies their flavor. To toast nuts, place them in a dry
skillet over medium heat. Shake the pan often, and roast for four or five
minutes until fragrant. Cool before using. Because nuts have a high fat
content, they go rancid quickly. The best way to store shelled nuts is in an
airtight container in the refrigerator where they’ll keep for about four
months.
91.Test whether your baking powder is fresh. Baking powder is a
leavener that contains a combination of baking soda, an acid (such as
cream of tartar), and a moisture absorber (such as cornstarch). Baking
powder releases carbon dioxide gas bubbles when mixed with liquid, and
this is what causes breads and cakes to rise. However, baking powder loses
its potency over time, so if you’ve had the same supply for eons, be sure to
test whether your baking powder is still good. Pour ¼ cup of hot tap water
over ½ teaspoon of baking powder and observ – the fresher the powder,
the more actively it will bubble. If a weak reaction occurs, or none at all,
your baked goods will end up flat!
92. Use frozen berries in baked goods. Frozen berries can taste
just as good as fresh when used in baked goods. Look for whole berries
without syrup. You don’t even have to bother thawing them before adding
them to your batter. You may need to add a few minutes to your cooking
time however because they will make the batter cold.
93. Melt chocolate without burning it. Melt chocolate with no risk
of burning! Just break chocolate into small pieces, place in a sealed bag
and drop into a bowl of hot water. Give the bag a squeeze every five
minutes until the chocolate reaches the right consistency.
94. Create a wonderful vanilla taste. Do you miss real vanilla
extract? Soak two vanilla beans in a litre of vodka for about three months,
shaking it well every morning. At the end of three months, you will have a
delicious natural vanilla flavoring to use in your baking.
95. Melt chocolate perfectly every time. The easiest way to melt
chocolate is in the microwave. But be sure to stir it often because it can
burn. Does chocolate go lumpy when you try to melt it? Never add milk or
water, because it will make the problem worse! Just add a tablespoon of
oil or solid shortening and mix well.
96. Keep Jello-O firm. Jello-O is a favorite with kids, but it does tend
to “melt” after sitting out for a while. A teaspoon of vinegar will keep
Jell-O firmer, even on the hottest summer days. Simply add it in place of
one teaspoon of cold water.
97. Roll out dough without a sticky mess. Professionals use a slab
of marble to roll dough out on so that cleanup is easy. If you don’t have
this, instead use a large sheet of waxed paper that is “anchored” to your
countertop. To do this, simply moisten the back of the paper with water
before laying it down. This will hold it in place while you work. When
you’re finished, just toss it out and there are no sticky bits to clean up!
98. Get fluffier egg whites. Fluffy egg whites are a great way to add
lightness to your baking. The fluffier they are, the more air they contain
which makes for a better end result. For the fluffiest egg whites, never tap
the whisk on the bowl containing the egg whites. The vibration will cause
them to lose their fluffy consistency.
99. Avoid sinking in your baked goods. You can prevent
ingredients such as chocolate chips, nuts and dried fruit from settling the
bottom of your cake by coating them with a light dusting of flour before
mixing them into the batter. The flour absorbs some of the surface oil and
water that exudes from these ingredients during baking, reducing their
tendency to sink to the bottom.
100. Don’t throw away your brown bananas. Remove the peel, and
toss overripe bananas into a large freezer safe Ziploc bag. Freeze until you
have enough for some banana bread, banana muffins or a fruit smoothie.
Since the bananas are already peeled you can easily measure exactly how
much you need and simply leave the rest in the freezer for next time.
101. Make tastier oatmeal cookies and muffins. Add a different
flavor to your oatmeal cookies and muffins by baking oatmeal in a shallow
pan for about ten minutes before adding it to the mix. Be sure it does not
get too brown or it will take on a bitter taste.