Posted by Cory on 6/2/2003, 11:38 pm You can freeze a butter cream frosted cake, although other types of Cool baked goods completely before freezing or they will end up soggy. Care must be taken when melting chocolate or you can easily end up with Alternatively, you can melt chocolate in a dry oven. Place grated What if your recipe calls for melting chocolate along with water or some Egg whites WILL NOT WHIP (they just won't) if they come into contact Avoid using plastic bowls for whipping egg whites as they can often Egg whites that are at room temperature will whip easier and faster. Once you've made your dough, flatten it into a disk and chill the disk To make rolling pie crusts easier, roll between 2 sheets of parchment The secret to tender, flaky piecrust is to handle the dough as little as Eggs separate more easily when they are cold. Don't attempt to bake meringues on a humid day, or they will turn out as Instead of greasing or oiling pans for baking, use parchment paper. Your Sprinkle cut apples or bananas with lemon juice to prevent them from The best and fastest way to cool sauces ad other liquids, especially Do not use spreads to replace butter, margarine or shortening one for To test for doneness in cakes, quick breads and bar cookies, use a To get the last bit of shortening from the can, fill with boiling water If you freeze then thaw an Angel Food cake, it will slice with less Short on cookie sheets? Remove your oven rack before preheating the Instead of rolling out cookie dough on a floured surface, use The cleaned grill from a barbecue makes a great extra cooling rack for Wrapping the outside of ice cream containers in aluminum foil will help Putting a slice of fresh bread in the cookie jar will help keep cookies To help cakes come out flat on top, for decorating, be sure to lightly
Unfrosted cakes will keep for months in the freezer (again well wrapped
is the
key).
icing tend to separate (especially those made with egg whites and/or
brown sugar).
a grainy mess. The lighter the chocolate, the higher the chances of this
happening.
The most important thing to remember is that chocolate melts better and
faster at lower temperatures. Never let your chocolate get above 115°
F.
chocolate in a metal bowl and place it in an oven set at 110°F (if
your oven doesn't go that low, use the lowest temperature and keep the
door ajar). Your chocolate will melt in about an hour.
other type of liquid? That's fine, as long as the liquid is mixed with
the chocolate from the beginning of the melting process, it won't get
grainy on you, (but adding even a drop in mid-melting will cause this
problem).
with even the slightest trace of fat, grease or egg yolk. This is why
it's a good idea when separating eggs to have three bowls: one for the
yolks, one for the whites and one bowl to separate over so that you
won't have to throw out a whole batch if one yolk breaks while
separating. It is also a good idea to wash your hands, beaters and bowl
before beginning as well, to make sure they are grease free.
harbor traces of grease, which will keep the eggs from ever whipping. If
you must use plastic, wash extra carefully with a grease dissolving
dishwashing liquid first.
in the refrigerator for 30-60 minutes. This step helps the dough to roll
out better and keeps it from springing back.
paper, waxed paper or plastic wrap. No messy flour all over the kitchen,
no sticking and your crust will be more tender.
possible.
stickier than the weather.
food won't stick, there's no mess and no unwanted fat or calories.
turning brown.
when making desserts, is to place the container holding the hot sauce in
another, larger container that is partially filled with ice and water.
Stir the sauce frequently to accelerate cooling time.
one in a recipe. Spreads contain less fat and more water, so they will
not perform like butter. On the other hand, you can substitute margarine
for butter is most recipes (especially baking) without altering quality.
toothpick inserted in the center. The toothpick should come out clean
and dry, or have only a few crumbs clinging.
and let cool. The shortening will rise to the top and harden, when it
can be easily removed.
crumbs.
oven, cover with foil and use this as you would a baking sheet.
confectioner's sugar instead. You'll end with a mor tender cookie.
baked goods.
prevent freezer burn.
fresh. Switch the bread for a new piece every 2-3 days.
drop the filled pan on the counter three or 4 times before placing in th
oven. This helps remove extra air bubbles in the batter.
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