The Way I Bake

Here are some pearls of wisdom that I have learned after starting this blog...

*Tools* 
It is important to have the basic tools before you begin because you can only substitute so much. I wish I had a stand mixer but I have neither the money or the space in my kitchen for one. (Though when I do get one you can bet it'll be a fancy KitchenAid mixer in either a midnight sparkly blue, a red one, or a dark graphite grey color. Hm--those colors might change tomorrow.:)) Stand mixers aren't just nice to look at, they're super useful, especially when so many recipes call for the hook or the paddle accessory. Hand held mixers don't necessarily have that option. If anything, you should definitely have a hand held mixer, which are relatively cheap. Buy one that won't fall over easily on your counter when the dough it's mixing is heavily weighing off the whisks. I've found that to be a problem. 
You should also think about investing in either a food processor or a really good blender. They come in so handy and are indispensable for making dips and sauces. 
Always have the requisite cookie sheet, baking pans, muffin/cupcake tins, mixing bowls, measuring spoons and cups, spatulas, rubber spatulas, whisks, brushes, foil, sandwich bags, and wooden spoons. Your life will be so much easier. I also have silicon baking mats which make cleaning much easier when I make cookies. I would also suggest parchment paper too.
Before you cook: Always read through the recipe before you start. That way you can prepare and you know what's coming up next. Also, prepare your mise en place before you start cooking. It simplifies your life and cuts down on prep time. 
Ovens: I try to almost always use my convection oven. It uses less energy as well as cuts down on cooking time and produces a more consistent product. One should assume my baking times are for convection ovens unless otherwise specified. My oven converts convection temperatures automatically, but if you need help, you can always refer online for conversion help.There are many sites available. 


*Ingredients* 


My pantry has the following ingredients always stocked and readily available and I can make most things pretty easily: Turbinado sugar, brown sugar, powdered sugar, sea salt, table salt, salted butter, baking soda, baking powder, eggs, unbleached all-purpose flour, whole wheat unbleached flour, corn starch, some kind of dried fruit (i.e. raisins, cranberries, etc), apple sauce, vanilla extract, almond extract, ground cinnamon, ground nutmeg, ground ginger, cream of tartar, canola oil, PAM, olive oil, instant oats, and semi-sweet chocolate chips. Below I have listed some specific tips.

-Turbinado Sugar: I use this unrefined cane sugar in place of white sugar. Since the granules are larger, sometimes it is necessary to blend or grind them in a blender to a finer consistency.
- Extracts: Try to always use the real thing. It's worth the extra few bucks it costs versus the imitation kinds.
- Salted Butter: Most recipes, for baking anyway, call for unsalted butter but I usually just have salted butter on hand. My friend Annie taught me that I can just use that instead and forgo the extra added salt that is usually added in recipes anyway. Makes a lot of sense!
- Flour: I am a big fan of unbleached flours, I think its important to use unbleached flour in lieu of regular bleached flour. I also think its great to have whole wheat flour/cake flour/pastry flour on hand because I'm often trying to find a way to add whole wheat to my diet. 
-Apple Sauce: Great to use instead of butter to help cut out the fat. The typical ratio is substituting half the butter with the same amount of apple sauce. For example, if the recipe calls for 1 cup of butter, you could try 1/2 cup butter and 1 cup apple sauce. One caveat, substituting and decreasing fat always changes the consistency. When using applesauce in lieu of butter, it always makes the product more cakey or spongey and less dense. Therefore, things such as oatmeal cookies are less cookie and more muffin-like. You don't really taste the apple sauce though. You can also try adding other ingredients such as pureed prunes or canned pumpkin instead of butter. Those, however, you will have to research about yourself.

*Tips* 
1. Always spoon your flour, never try to scoop it. I know, I know, its more annoying, messier--but trust me, your cakes will come out lighter, things will be better. Just go with it. 


2. Toothpick test. Use it for cakes, muffins, and cupcakes to tell if they're done. All you do is take a clean toothpick and stick it in the center of your product and if the toothpick comes out clean, it's done. Another test for cakes is pressing firmly down on the center of your cake with clean fingers or a fork. If it's springy and firm, you're good to go. 


3. Never fully trust cooking times on recipes. Using your eyes and nose are probably better options. 


4. Oven temperatures are not created equal! Sadly, even though your oven dial may say 350 degrees, the actual temperature in your oven may vary. It is suggested that you purchase an oven thermometer (you can get a decent one for under $10) so that you know your oven and can adjust accordingly. 

5. Conversions--don't be afraid to look online for help. Recipes are not consistent in their unit measurements so don't be afraid to use online resources to help you make conversions. This can be easily tricky when referring to an international recipe. The internet is your friend in so many ways. 

6. Enjoy yourself! Baking is a stress reliever for me and I truly enjoy the fruits of my labors (when they taste good and I've followed the recipe correctly.) I hope you enjoy your adventures in the kitchen as well. 

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I am, and will always be, a baker. I am no chef, no cook. I'm not even a very good baker, amateur is definitely my status. While this blog is for anything to do with food made in the kitchen, it is mostly concerning baking.I try to credit any and everyone that I have borrowed from, any omission is purely by accident.