Tag: baking
group name: drinksandapps
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August 21, 2008 06:01 PM EDT --
If your cake recipe calls for nuts, heat them first in the oven, then dust with flour before adding to the batter to keep them from settling to the bottom of the pan.
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January 17, 2008 11:00 PM EST --
My First Foray Into Focaccia
Up until the other day, I'd never made focaccia. When I decided to test my friend Stephen's Quick Rosemary Focaccia recipe for an article I was working . . . more
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April 10, 2008 12:49 PM EDT --
If a recipe calls for softened butter and your butter is hard, you can grate it. The grated pieces will blend into the recipe batter easily.
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March 04, 2008 03:10 PM EST --
Add moistness and taste to any chocolate cake-homemade or from a box-with a spoonful of white distilled vinegar. This will not effect the taste of the cake.
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March 20, 2008 01:36 PM EDT --
Line your cookie sheets with parchment paper before you bake cookies. Just toss the sheets away afterwards and there's no clean-up. Parchment sheets also make great liners for layering cookies . . . more
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April 17, 2008 11:44 AM EDT --
Chopped fruit and nuts will disperse more evenly in cake batter if they're lightly floured before adding them.
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May 27, 2008 09:32 PM EDT --
If you need a way to sift dry ingredients for a recipe and you do not have a sifter on hand, you can use a fork or egg whisk. Simply place your dry ingredients into a bowl and stir them with a fork or . . . more
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January 20, 2008 01:21 PM EST --
The best varieties of apples for baking are Red Delicious, McIntosh, Granny Smith, Empire, and Golden Delicious. For making pies and applesauce, use tart or slightly acid varieties such as Gravenstein, . . . more
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May 18, 2008 01:29 PM EDT --
Sifting a packet of cake mixture before adding any liquid will give your cake a lighter texture.
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June 04, 2008 04:05 PM EDT --
Cookies will be softer and less likely to burn in the oven if you place a second cookie sheet under the one your cookies are on when you bake them.
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June 08, 2008 05:51 PM EDT --
Eggs separate more easily when they are cold.
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July 03, 2008 01:09 PM EDT --
If the top of your cake is browning too quickly, place a pan of warm water on the rack above the cake while it is baking in the oven.
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September 02, 2007 06:03 PM EDT --
To cream cold butter more easily, put it in the microwave on low to medium power for 10 to 15 seconds.
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September 13, 2007 04:20 PM EDT --
If a recipe calls for unsalted butter and you have only salted butter, remember that each 8 ounces of salted butter contains about 3/4 teaspoon of salt. Reduce the salt you add to your recipe by that amount. . . . more
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September 26, 2007 02:40 PM EDT --
Add a slice of soft bread to a package of rock-hard brown sugar. Close the bag tightly, and in a few hours the sugar will be soft again.
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September 26, 2007 02:46 PM EDT --
Chocolate melts more easily if it is grated or chopped before melting. High temperature will cause chocolate to be dry and grainy, so melt chocolate slowly.
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October 08, 2007 07:15 PM EDT --
To prevent a freshly-baked cake from sticking to the serving platter, dust the platter with confectioners sugar.
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October 08, 2007 07:26 PM EDT --
If your recipe calls for cake flour and you dont have cake flour, substitute 1 cup minus 2 tablespoons of all-purpose flour.
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October 11, 2007 03:11 PM EDT --
To melt chocolate smoothly and easily, wrap the solid chocolate in foil and place in an oven set to 300 degrees for about 10 minutes. When it is melted, simply scrape into your mixture.
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October 24, 2007 01:39 PM EDT --
When a recipe calls for sifting and you don't have a sifter, put all dry ingredients in the mixing bowl and stir with a whisk.
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