Kate's Cuisine

Jun 14 2009

Baking Tips

Baking is both an art and a science. While some of the most luxurious and tasty treats in the world require them to be baked, the process of baking is something that needs to be methodical and done exactly according to instructions.

  • It’s always important to use the freshest ingredients possible when cooking but this is especially important with baking. Using baking soda that’s slightly too old could result in flat biscuits or using flour that’s expired could mean a lumpy or grainy mess. Always make sure you know what the expiry dates are on the products you’re using and use only fresh, fresh, fresh!
  • Over-mixing can be deadly to delicate pastries and doughs so be sure to read the recipe to see how much you need to mix it. Over-baking is another crucial mistake. Even just two minutes too long in the oven can ruin those 60 cookies you just slaved over.
  • Preheating the oven is very important in cooking so that the food can be cooked at an even temperature the entire time.
  • Temperatures, just like measurements and everything else involved with baking, must be exact. Buy a cheap oven thermometer to make sure that you’re cooking at the temperature you should be.
  • Aluminum baking pans shouldn’t be used, even for the easiest and lowest-maintenance recipe. For things such as cakes and cupcakes metal, non-stick pans are generally best but for pies, glassware will cook those best.

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