Guest guest Posted February 6, 2006 Report Share Posted February 6, 2006 INDESPENDIBLE BAKING TIPS: * Accurate oven temperature is crucial for baking success, so don't take any chances. Place an oven thermometer, available at department and kitchen supply stores, in your oven to check the exact temperature. Adjust the temperature up or down as necessary, if your oven is not accurate. * Measure ingredients accurately and with the proper equipment. For dry ingredients, use nested cups in various sizes, spoon in ingredients such as flour and sugar and then level top by sweeping away the excess with the edge of a knife. For measuring liquid ingredients, use glass measuring cups. * Always preheat the oven to desired temperature 10 to 15 minutes prior to baking. * When baking cakes or other desserts, don't peek until the minimum baking time has elapsed. A blast of cold air can cause a cake to fall. And that goes for soufflés too! Ever need a vegetarian recipe or have a question, pop in and check us out. Guarantee we will help you. / Relax. Mail virus scanning helps detect nasty viruses! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2006 Report Share Posted February 6, 2006 , Star <starwoman123 wrote: > > INDESPENDIBLE BAKING TIPS: > > * Measure ingredients accurately and with the proper equipment. > For dry ingredients, use nested cups in various sizes, spoon > in ingredients such as flour and sugar and then level top by > sweeping away the excess with the edge of a knife. A better way is to get an electronic food scale and weigh everything. I use the gram measurements on the flour bag instead of volumetric cups. So, for example, the wheat flour I use (and most flours, for that matter) give 120g as a cup. -Erin Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2006 Report Share Posted February 6, 2006 , Star <starwoman123 wrote: > > INDESPENDIBLE BAKING TIPS: > > * Accurate oven temperature is crucial for baking success, so > don't take any chances. Place an oven thermometer, available at > department and kitchen supply stores, in your oven to check the > exact temperature. Adjust the temperature up or down as necessary, > if your oven is not accurate. It also helps to check the temp in the different areas of the oven - for example, mine has a cold spot in the lower left corner... so especially if I have a full oven, I can be sure to rotate pans enough to account for that. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 6, 2006 Report Share Posted February 6, 2006 , " cronzen " <truepatriot wrote: > > , Star <starwoman123@> wrote: > > > > INDESPENDIBLE BAKING TIPS: > > > > * Measure ingredients accurately and with the proper equipment. > > For dry ingredients, use nested cups in various sizes, spoon > > in ingredients such as flour and sugar and then level top by > > sweeping away the excess with the edge of a knife. > > A better way is to get an electronic food scale and weigh > everything. I use the gram measurements on the flour bag > instead of volumetric cups. So, for example, the wheat > flour I use (and most flours, for that matter) give 120g > as a cup. Very cool, Erin... I don't save packaging (I keep dry goods in airtight containers, after living in FL with too many bugs), but I will cut the info out next time, or just measure a bunch of cups and average it out. (I have a non-electronic scale). Quote Link to comment Share on other sites More sharing options...
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