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What Are The Different Baking Techniques In Cooking - Yahoo Recipe Search
Food.comThis wonderful icing is used for icing cakes and cookies as well as for borders and art work on cakes. It makes a delicious filling also between the layers of cakes and under Fondant Icing. You can make roses but it takes 3 or more days to dry them depending on the humidity. There are many versions of “Buttercream” icing. Some are made with eggs and all butter. Some varieties, you have to cook your sugar to a softball stage. Others are 100% shortening or a combination of shortening and butter. Each decorator has his or her favorite. I personally think that the best taste and textured recipe is the one that has you cook your sugar, add to whipped eggs and use pounds of butter per batch. BUT…. I live in a state that can easily be a 100 degrees for days on end during the summer and you know what butter does on hot days. It melts! A greasy puddle of melted icing on a cake plate is not something I want to look at or eat. Your top notch decorators have a few options we don’t. They have huge refrigerators to store their cakes in, and refrigerated vehicles that they can use to deliver decorated cakes. I even know a few that refuse to deliver at all. If you want their cake, you come and get it and it’s your responsibility if it melts. These decorators don’t even turn on their ovens for a wedding cake for less than $2000. The following recipes for Buttercream Icing hold up pretty well in the heat and humidity, but if you know that your cake will be out in very high temperatures, then don’t use any butter and use only a high quality shortening. Shortening: Solid Shortenings definitely have their place in baking. So I’m going to talk taste tests. Crisco is the hands down winner. It has a clean taste with the melting point of 106 degrees. Butter melts somewhere between 88 and 98 degrees F. depending on the amount of fat in the brand. You can see that if you need to serve a pure buttercream decorated cake, on a hot August afternoon, you could have melted roses (and I do mean greasy puddles) on the tablecloth. This is when a good quality shortening will be a great blessing. I have been told by decorator friends that some of the warehouse brand shortenings leave a grainy consistency to the icing no matter what you do. Powdered (Confectioner's) Sugar: Regarding Powdered Sugar. Please use a Cane Sugar. I prefer C&H Powdered (confectioners) Sugar. Many of the cheaper brands use sugar beets for their base. I don’t know the chemistry behind it but you definitely get different textures to your icing that can vary from batch to batch. I spent a few months being very frustrated with the quality of my icing until a kind lady did a bit of trouble shooting for me. She recommended the cane sugar and I’ve been blessing her ever since. Top-Quality Brands: Please be safe, buy a quality brands and then stick with it for the best results. A friend of mine, who is a wonderful cook and baker, travels a lot and she often prepares treats for her hosts. She’s learned to ask the host to have her favorite shortening and flour on hand. She has even made up a little makeup type case that carries her favorite extracts and precious spices. That way she knows what she is working with, how it handles, and what tastes she can expect for the finished product. Some surprises are NOT pleasant. Storing Buttercream Icing: If you are not going to be using the icing right away, place it in a clean, sealable bowl. Store it in the refrigerator but please don’t place it next to the marinating salmon, garlic or broccoli. You do NOT want those flavors in your icing! I like to use my icing within a few days but it will hold in the cold refrigerator for a couple of weeks if necessary. I often make a double batch of icing the night before I have a baking project. That way I know that I have plenty of icing, it’s fresh and I don’t have to make it while I’m in the middle of baking the cakes. The extra can always be used for a batch of cupcakes. When you remove the icing from the refrigerator, you might notice that the icing has taken on a sponge like texture. Do yourself a favor and place the icing in a bowl and mix by hand using a back and forth, smashing motion with a spoon or icing spatula. What you want to do is to smash the bubbles out of the icing. This extra step will help to give you the smoothest icing for a pretty top and sides of the cake. I have found that you will get an even better texture of icing if it is at room temperature before you try to do your icing. Bad Buttercream Icing Days: One thing that seems very silly but is true. There are Bad Buttercream Days! I’ve asked quite a few decorators about this and every one says “Yes, there are lousy days”. I’m not sure what causes the problem. It could be that every human has bad days so they blame the buttercream. It may be the humidity or that there is a low pressure system hanging over your town. I just know why but it is a perceived fact. The way I have handled the problem is that I changed the decoration on the cake. I couldn’t get the smooth top or sides as I originally planned. Writing a greeting on a messy top would look awful so I changed the design idea and put flowers everywhere. I could have also done a basket weave technique around the sides. Just go with the flow, and don’t get frustrated. Aunt Martha won’t chuck the cake at you if you don’t write her name on the top this time. Remember that you are creating something that is to be eaten so have fun with it. Different Mixers: If you have a heavy duty counter mixer, you can prepare a whole batch at one time. If you are using a hand mixer, divide the recipe in half. If you notice the mixer getting hot, please stop and let the machine cool off. I also prefer to mix the buttercream on a low setting. It seems that the higher setting do the job faster but you also will get a spongy texture to the icing. I don’t want that quality in my final ice coating or flowers on the cake. Using Weight Scales: 1 cup of Crisco weighs 6 ounces. I put a piece of wax paper on my scale and start plopping spoons of shortening on until I get the desired weight. It really saves on the cleanup. Recipe from Peggy at WhatsCookingAmerica.netFood52This dish is based on a recipe that was handed down from my Italian great-grandmother. Even today when I smell the aroma of this dish cooking and taste the sweet, roasted, caramelized vegetables, juxtaposed against tender bites of chicken encased in a garlicky, breadcrumb crust, I am immediately transported back to my childhood. Like most of the women in my family, my great-grandmother was an amazing cook and would make dishes like this for dinner after Sunday mass, serving her big, extended family hearty but simple fare. She was used to feeding lots of people with big appetites, but she and my great-grandfather were immigrants and had to work hard to make ends meet. She had to make her food budget stretch and needed to be clever and imaginative with her techniques and ingredients. While this is my great-grandmother’s recipe, I have played around with the recipe and made it my own. My great-grandmother used dry herbs; I prefer fresh and use whatever's in season and what’s growing in my garden. In the summer, a handful of basil and a few sprigs of oregano are heavenly. Also, different vegetables can be substituted (at the peak of summer, I am partial to zucchini and eggplant). For this contest, I used inexpensive root vegetables that are sublime roasted—potatoes, sweet potatoes, and onions—but splurged for the fennel and red pepper. They are not exactly in season in the winter, but they are my favorite vegetables to roast. My great-grandmother’s recipe does not contain any acid, but I like the bright flavor that lemon zest and juice bring to the bread crumb crust and to the pan sauce. The roasting technique, which is adapted from Judy Rogers's Zuni Cookbook, uses slow moist heat to gently cook the chicken and vegetables in a covered pan. The addition of a little wine with the olive oil deepens the sweet, mellow flavors. When I think of a feast, this is the kind of meal that I like to cook and serve and share with loved ones, no matter how many people are at my table. (Amounts can be doubled or tripled—just bake chicken and vegetables on a rimmed baking sheet instead of a sauté pan.) I find this kind of slow-food meal immensely pleasurable to prepare. So often I am rushing during the week to get dinner on the table, but this is the sort of recipe that I enjoy making on the weekend when I can take my time browning the chicken, chopping the herbs and cutting the vegetables just so. Then the whole thing roasts in the oven for an hour, leaving the cook free to sip a glass of wine, make a salad or chat with loved ones. And when it’s finally served, this is a dinner that doesn’t put on airs or stand on ceremony. This is simply food that makes you feel good.Adding eggs, one at a time. After creaming together butter and sugar, the next ingredient in many cookie recipes is eggs. They should be added one at a time, each one thoroughly beaten in before the next is added, to allow the creamed butter/sugar mixture to most effectively retain its trapped air. Be sure to scrape the sides of the bowl so all ...
Sep 2, 2022 · Baking is one of the most delicate culinary arts, which requires careful and precise measurements, ingredients, cooking temperatures, and techniques. Although the fine balancing act of baking is intimidating to some, any home cook can become a master baker with the right ingredients and baking supplies, a little patience, and reliable recipes.
Here are the top techniques you should know and understand: Blind Baking: Refers to pre-baking a pie or tart crust before adding the filling. This technique prevents the crust from becoming soggy when filled with wet ingredients and ensures it’s fully cooked and crisp. How to Blind Bake a Pie Crust. Creaming: Involves beating butter and sugar ...
Sep 26, 2023 · Begin by preparing your piece of bakeware and spreading a small amount of softened butter across the pan's interior surfaces, including corners and edges. Next, sprinkle a tablespoon of flour evenly. Finish by inverting the Cake Tin and tapping the pan over a sink to remove any excess flour.
May 30, 2021 · 1-1/4 cup powdered (confectioners) sugar, or. ¾ cup liquid sugar (honey, corn syrup, date syrup, maple syrup, agave). Brown Sugar – You can make your own brown sugar by adding 1 tablespoon of molasses to one cup of white sugar. Blend it in a food processor until it reaches a uniform color.
Jan 1, 2024 · Baking dish types: metal, glass, ceramic. Direct/Indirect: Multiple racks for multi-item batches. Consistent, adjustable dry baking heat. Pros: Most accessible method using home ovens. Easy to regulate standardized texture/appearance. Simultaneous high volume output. Imparts signature oven-baked finish. Cons:
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Mar 13, 2024 · Use a pan that conducts heat well, such as stainless steel or cast iron. Keep the food moving by tossing or stirring to ensure even cooking. Manage your heat to prevent burning while achieving a golden-brown color. 5. Boiling. Boiling is a basic cooking method that involves cooking food in boiling water.
