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Recipe Categories:

    Baked Goods, General


    Source of Recipe


    cooking village

    Recipe Link: http://cookingvillage.com


    � Every baker�s batterie de cuisine should include an oven thermometer, ruler and thermometer for reading liquid temperatures.
    � Position the oven rack(s) before heating the oven.

    � Unless a recipe indicates otherwise, always preheat an oven for 10 to 15 minutes before beginning to bake.

    � Have your utensils and ingredients ready, your pans greased (see GREASING PANS) and the oven turned on before beginning to mix a cake, quick-bread batter or cookie dough.

    � Glass conducts and retains heat better than metal, so reduce oven temperatures by 25F whenever using glass bakeware.

    � Room-temperature ingredients produce baked goods with better volume than cold ingredients. Quickly take the chill off milk, nuts, flour and so on by warming briefly in the microwave oven.

    � Whipped butter contains 30 to 45 percent air, so it should never be used in baked goods.

    � Shortcut to sifting: Put the dry ingredients to be sifted in a bowl, and stir well with a whisk.

    � When baking more than one item at a time (two pies or two loaves of bread) on the same oven shelf, leave at least 2 inches of space between the pans, as well as between the pans and the oven walls.

    � If using both oven racks, position baking pans so that one is not directly above the other.

    � For more even baking, rotate baking sheets or pans front to back and top to bottom halfway through the baking time. When using two shelves at once, position them at least 6 inches apart.



 

 

 


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