Read your recipe carefully before starting: Be sure you have all the ingredients called for and that you understand the recipe clearly. Learn more about Recipes (What is a Recipe? How to Follow a Recipe. Why Some Recipes Don’t Work. What is Mise en Place?)
Mix Carefully: Each type of baking has difference methods
of performing the mixing. Follow the recipe carefully. Success of a cake depends on the correct blending of ingredients,
the careful creaming of butter and sugar, as well as the gentle folding of egg
whites (if added separately) to maintain maximum aeration. Please read
Basic Rules For Baking.
Use Correct Pan Sizes: Use the type of pan specified in the recipe. Recipes are carefully calculated as to yield and changing the pan size also alters the baking temperature and time. Larger, more shallow pans need increased heat; smaller, deeper pans need decreased heat. The size of a baking pan or dish is measured across the top of the container from the inside edge to inside edge. The depth also is measured on the inside of the pan or dish from the bottom to the top of the rim.
Use correct oven temperatures: Never increase a cooking temperature because you are in a hurry. Make sure the racks are placed properly before heating the oven. If the recipe calls for a preheated oven, preheat it! Preheat at least 15 minutes before baking. Don't open the oven door prematurely. A draft may cause your baked product to fall. You can ruin a cake with a slow start in a cool oven because the cake can rise too quickly and then fall when the oven heat takes a spurt upward.
This is the type of cooking thermometer that I prefer and use in my cooking. I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking. I, personally, use the Thermapen Thermometer shown in the photo on the right. Originally designed for professional users, the Super-Fast Thermapen Thermometer is used by chefs all over the world. To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.
What's Cooking America© copyright 2004 by Linda Stradley - United States Copyright TX 5-900-517- All rights reserved. -