How To Make Perfect Muffins

Muffins follow relatively quick and easy recipes, and make a delicious breakfast, snack, or light lunch. Here are a few tips to ensure a perfect batch of muffins!

1. Start with your ingredients at room temperature. This includes milk, eggs, and butter, even if it is melted.
2. Prepare your pan. I usually go with paper liners, as greasing muffin cups can make the edges tough or overbaked, or cause muffins to stick. if you do grease, use shortening or a proper spray and grease liberally.
3. Whisk all of the dry ingredients together in a large bowl. Make a well in the center.
4. Whisk all of to your wet ingredients together in a separate bowl.
5. Add the wet to the dry and stir until just mixed. Just until all of the ingredients are moistened, other wise the muffins will be tough.
6. If you are adding an ingredients such as chocolate chips, blueberries, raisins or nuts, that were not included with the dry ingredients, gently fold them in, do not stir.
7. Divide the batter evenly among the muffin cups, filling each 2/3 full. I like to user an ice cream scoop to get a perfect, round shape.
8. Bake until a toothpick inserted in the center of a muffin comes out clean. Check at minimum baking time and every minute after. Baking times should be adjusted as muffin sizes are adjusted.

Keep in mind: Muffins are quick breads that require a short baking time at a higher temperature, and plenty of baking powder and/or soda to rise. Try to use the ingredients called for in the recipe, as they will yield the best results. To make muffins that are really moist, try recipes that use yogurt, sour cream or applesauce. If the muffins seem a little dry, add a little extra liquid. You can always make unique muffins by filling each cup halfway, then putting a spoonful of any filling you want (jam, chocolate chips, peanut butter, nutella, cream cheese, streusel, etc.) in the center before putting the remaining batter on top.

Baking Measurements

When baking, it is constantly stressed that ingredient measures are precise. Baking is a science, a complicated chemistry, that involves much experimentation for perfect results and proper ratios for success. Professional bakeries, and even many serious home bakers, often opt to weigh their ingredients in lieu of measuring them, for the utmost accuracy and precision. All ingredient measurements are important, and eyeballing should only be done with recipes that are not exact and by long-time, confident bakers. For example, I always eyeball ingredients for my buttercream recipe, as it is quite lenient. I also often eyeball certain ingredients, such as butter, vanilla extract, and chocolate chips, but this is not the best way to go, and I only do this when baking at home, not for others. Ingredients that should be measured particularly carefully include baking powder, baking soda, liquids, and flour, for proper consistencies and success in rising. 
Cooking in this sense is more lenient, as ingredient amounts do not need to be one hundred percent accurate for the most part, and there is more leeway. Recipes stating ingredients such as; salt and pepper to taste, a splash of oil, enough butter to coat the pan, 1-2 onions, diced, a few sprigs of thyme, etc. And when recipes call for a pound of meat, how many times to we actually end up cooking exactly one pound? Cooking, because the main goal is to cook the meat so it isn't raw, does not really require any more complicated chemical reactions.

The proper way to measure dry ingredients, is to scoop them into the appropriate dry measuring cup, heaping them, and then level them off with the back of a butter knife to get the exact amount. How many of us actually do this? I'll admit, I don't always. I usually use the top of the lid on my flour bin to level off flour though, which is almost as exact. 
For liquid ingredients, they should be measured in a liquid measuring cup (with a pouring spout), and placed on a level surface and looked at at eye level until it is level with the appropriate line. I read somewhere that counter tops are not perfectly level, and that the inside of cupboards should be used instead. However, I believe my cupboard shelves are much more likely to be warped than my counters, so I always use the counter top or table as a level surface.

PHOTO CREDIT:"2010-02-18-MeasuringCups" http://www.thekitchn.com/kitchen-tools-need-both-dry-an-109007. The Kitchn n.d. Friday, April 18, 2013.

Trial Runs

When you are planning to bake or cook for a special occasion, public function, donation, or company, you should always do a trial run of all the dishes you plan to make. You should plan well in advance, and know exactly what you are serving, how you will make it, what you can do in advance, how you will reheat food, serve it, etc. When baking food for functions or to give to other people, never make a recipe that you have not made before, tasted, and are confident in making. If you do want to try a new recipe, make sure it is something you will be able to sample and have time to redo if necessary. For example, do not choose a bundt cake recipe because it is really obvious when you have cut a slice out of it to sample! A few crumbs from the pan is not enough to adequately rate a baked good.

My mother has recently tested out a few recipes that she plans on serving to company. I am also preparing for this event, but I'm using mostly tried and true recipes I have made numerous times before. With rial runs, my mother can get immediate feedback from family members who are not afraid to be honest, and tweak the recipe based on this criticism. It also allows her to make any necessary ingredient or quantity changes. Making the recipe in advance also forces you to go through all of the motions, and this way when you make it for others, you will feel more confident in your actions, and will be able to anticipate possible drawbacks. When you test a recipe that does not turn out perfectly, you should do another test with the changes you made, to ensure these changes really do solve the problem, unless the changes are very minor. If you want to try a more elaborate dish to impress company, it is especially important to do a test run, since you may not be familiar with the process or ingredients. Trial runs will take a lot of stress off your shoulders, will ensure you are not set for failure, and enable you to sample some yummy treats! Bottom line is: never serve a dish to company that you have not tried and approved before!

Glass Pans In Hot Ovens

I have always heard that you should not put glass pans in the oven at a temperature that is above 325 degrees Fahrenheit. Yet, I have seen many people do it, and some cookbooks even tell you to do it. Now I am confused as to what to do.

I have heard that glass pans can easily crack, shatter, or break at temperatures above 325◦F. If this happens, often shards and pieces of glass will break off, and can often end up in the food, leaving the entire recipe unsafe to eat. Cracked pans also have ragged edges and can be very dangerous if not handled properly. Glass pans are said to conduct heat more easily, so they should go at a temperature twenty-five degrees lower than usual. I have only put a glass pan in the oven at a high temperature once, before I knew that it should not be done. This was only at 350◦F for a short amount of time though, and nothing happened. However, my mother once forgot and put a glass pan in the oven at a high temperature, and it cracked, leaving her dinner inedible. It is very frustrating when this happens, as your food is ruined, and you have to spend the time, effort, and money to prepare and bake the dish over again. I say it’s not worth the risk.

However, I have watched cooking shows where the chefs put glass pans at high temperatures in ovens, without showing any concern whatsoever. I also came across a recipe I wanted to make, where it specifically said, “Preheat oven to 375F. Grease a 9x13 inch glass baking dish.” Is there special, heavy-duty glassware that is able to withstand these high oven temperatures? I did some research, and discovered that many companies do manufacture such products nowadays. Most Pyrex products, for example, are now manufactured as oven safe. However, there are reports of incidents occurring here, too. The glass baking dishes I normally use are a few years old now, so they are definitely not ovenproof.

When we bake lasagna at our house, we always use glass pans, but we always have the oven at 325◦F. I know many people bake their lasagnas at 350◦F, but baked at 325◦F, our lasagnas only take five minutes longer, if that. In fact, most items that are required to bake at 350◦F, can very effectively be baked in a glass pan at 325◦F. The baking time is the same, or may take two to five minutes longer, but it will bake just as evenly. But when temperatures go higher than that, things can get confusing. When a recipe calls for a glass pan and a temperature of 375◦F, should I use a glass pan at 325◦F, or a metal pan at 375◦F? This is the dilemma I had. I was making a fruit cobbler, and fruits are supposed to be baked in glass dishes so the metal doesn’t react with the fruits’ juices. So I used a glass pan at 325◦F, and baked the cobbler for five minutes longer. It turned out perfect. Usually when a recipe calls for the use of a glass pan, there is a specific reason why a glass pan should be chosen. Glass pans are best for things such ass fruit cobblers, crisps, and pies. But if the material of the pan doesn’t matter, opt for a metal pan and the high temperature called for. Actually, the best solution of all is to buy ovenproof glass baking dishes, and you will never have this problem!

 PHOTO CREDIT:"images" http://chickensintheroad.com/cooking/raisin-bread/ .Chickens In The Road, n.d. Wednesday, August 22, 2012. 

Useful Ingredient Substitutions

Don’t you hate it when you pick out a perfect recipe to try, only to discover that you do not have all of the necessary ingredients on hand? You don’t have the time nor the patience to go to the store, your neighbor doesn't have any either, and you can’t choose a different recipe because you have already started! Here are some common and helpful substitutes that work well, usually you won’t even notice the difference!

·         1 unsweetened chocolate baking square = 3 Tbsp cocoa + 1 Tbsp butter/margarine/oil

·         1/3 cup semi-sweet chocolate chips = 2 semi-sweet chocolate baking squares

·         1 cup buttermilk (or soured milk) = 1 Tbsp vinegar or lemon juice + milk to make 1 cup

·         1 cup whole milk = 1 cup skim milk + 2 Tbsp butter/margarine = 1 cup 1 or 2% milk + 1 Tbsp butter/margarine

·         1 cup self-rising flour = 1 cup all-purpose flour + 1 ½ tsp baking powder + ½ tsp salt

·         1 cup cake and pastry flour = 1 cup - 2 Tbsp all-purpose flour

·         1 cup sour cream = 1 cup plain yogurt = 1 cup butter/sour milk

·         1 tsp baking powder = ¼ tsp baking soda = ½ tsp cream of tartar + ¼ tsp cornstarch

·         1 Tbsp cornstarch = 2 Tbsp all-purpose flour

·         1 cup superfine (castor) sugar = 1 cup granulated sugar processed in blender for 10-15 seconds

Ramekins

Ramekins, also referred to as custard cups, or mini ovenproof dishes, are small, round dishes that are able to withstand high oven temperatures. They are used for individual, fancy baked desserts. I own a set of eight ramekins, and they are such a useful investment! They stack and store well, are perfect for individual portion sizes, make preparing desserts in advance simple, and are easy to clean. They are inexpensive, easy to find, and come in a wide array of colours and sizes.

You can use ramekins to make molten lava cakes, crème brulee, crème caramel, soufflés, mini bread puddings, individual cheesecakes, mini fruit crisps, and even savoury foods such as little chicken pot pies and individual shepherd’s pies. I have used my ramekins for many of the above foods, and they work incredibly well! You would not believe how often mini dishes that are ovenproof come in handy in the kitchen!

PHOTO CREDIT:"creme_caramel_ramekins-set"   http://www.pastrypal.com/2009/07/creme-caramel-so-saucy/  .Pastry Pal, n.d. Sunday, March 18, 2012.  

Start Planting Now

Spring weather is starting to appear, and before we know it, it will be time to start our vegetable gardens outdoors. For now though, while there is still frost and the ground is too frozen to dig up, vegetable gardens can be started indoors. By beginning planting now, your vegetable plants will already have a great head start and produce vegetables sooner after they have been transplanted outdoors. You can begin your indoor planting in small pots or wooden boxes, but containers work very well too. Water, pop, and juice bottles that have been cleaned and cut open actually work very well for beginning plants. Empty yogurt, butter, cottage cheese, and other similar containers also work well, as do jars and even tin cans. When I was young, I planted a few bean seeds in a pile of dirt in a clean two-liter pop bottle with the top cut off, and a small door cut into the back. I couldn't believe how quickly the plant grew, and how large it got. It quickly outgrew that pop bottle, and its stalks were spilling out the small door and out of the top. It was an easy plant to care for as well, it could easily be placed in sunlight, and was easy to water. It was also easily transportable. I think I even took it on a trip to my grandparent's house a few hours car ride away, and it still survived well. 
Indoor plants that are started with seeds will need a nice amount of soft dirt, lots of light, from sunlight or lamps, and water. They will also require some temperature control, room temperature is fine, but ensure that it is not too warm or too cold or drafty. Dedicate a spot in your house where the plants won't be disturbed by temperature changes, won't be accidentally knocked over, and can access light and water easily.
Herbs are always good plants to have indoors. Aside from those, here is a list of plants that are commonly started indoors before the springtime, and they benefit from this quite a bit.

• Cucumbers, Peppers, Tomatoes, Lettuces, Carrots, Broccoli, Eggplant, Celery

These vegetable are suggested as starting indoors either because they require longer growing periods, grow better when transplanted outdoors as a plant instead of a seed. or require a bit more TLC.

PHOTO CREDIT:"p1000812"  http://containergardening.wordpress.com/2007/08/14/gardening-ideas/ . Container Gardening, n.d. Sunday, April 29, 2012.

Different Types Of Nuts

Here is a list of several different types of nuts, their benefits, uses and nutritional impact. All nuts are sources of the "good fats" and contain high amounts of proteins. They are excellent meat replacements, good for adding flavor, make excellent high-protein snacks, and are tasty in muffin, cookies, and cakes. Most nuts also make excellent nut butter spreads. When choosing nuts, look for those with little or no added salt, fat, oil, or sugar. Also, roasting can sometimes ruin the nuts' good fats, so look for raw or dry roasted nuts.

• Almonds - Contain high amounts of calcium, magnesium, zinc, Vitamin E, and fiber. Excellent as butter, and in cakes, cookies, and bars. Also good as a snack alone, and as a garnish for savory dishes.
• Brazil Nuts - Just one Brazil nut provides you with more than 100% of your daily requirement of selenium. They also contain a good amount of magnesium. These nuts aren't as common as others, and are usually just eaten out of hand.
• Cashews - The iron content in cashews is comparable to that of steaks! Cashews are also lower in fat and higher in protein and carbohydrates than most nuts. They are very common for snacking on.
• Chestnuts - These nuts are very low in calories and fat compared to other nuts, but are also lower in nutrients. They are often used in appetizers (or roasting over an open fire).
• Coconuts - These are high in fat, but contain electrolytes said to promote weight loss. Coconut comes in the form of whole, shredded, flaked, sweetened, coconut milk, coconut cream, coconut water, and coconut paste. The less added sugar and fat, the better. Coconut is a popular flavor for many desserts and savory dishes alike, the pieces are often added to sweets and the milks and creams often to curries and stews.
• Hazelnuts - Rich in Vitamins B and E, hazelnuts make excellent butter (especially with chocolate), and are delicious in sweets.
• Macadamia Nuts - These are the fattiest nuts, but contain a very high amount of Vitamin E. They are excellent in baked goods.
• Peanuts - These are high in protein and good fats. Peanut butter is a very popular product, and either the nuts, the butter, or both, are common additions to many different baked goods.
• Pecans - Contain Vitamin E and good fats, and are excellent in desserts.
• Pine Nuts - Higher in fat and calories, but also higher in many nutrients. These are common in breads, cookies, soups, and salads, especially Italian cuisine.
• Pistachios - An excellent source of protein, fiber, iron, zinc, and magnesium. Popular in trail mix and desserts, especially Baklava.
• Walnuts - Very high in Omega-3 fatty acids. Great as butter or oil. Goes very well with apples and other fruits, and are good in brownies and other desserts.

PHOTO CREDIT:"nuts.jpg"   http://everyjoe.com/health/nuts-and-health-272/  . EveryJoe, n.d. Sunday, February 19, 2012.

Cheesecakes

Cheesecake is a fairly easy and delicious dessert to make. They can range in size, can be almost any flavor, from sweet to savoury, and can be bake or no-bake. Cheesecakes can also be made with any type of crust, and any type of garnishes.
The main ingredient in cheesecakes, of course, is cream cheese. Most recipes recommend that you use full-fat cream cheese for the best results, but some recipes use low-fat or even fat-free cheesecake. Sometimes sour cream or yogurt is also added to the cheesecake to further enhance the rich, creamy texture and flavour. Another important ingredient in cheesecakes is eggs, which can be any amount upwards of three. Eggs provide stability and help the cheesecake to rise, since no baking powder or baking soda is used. Sugar provides the sweetness in dessert cheesecakes to make them sweet. And every cheesecake needs a splash of flavouring, whether it be vanilla extract, orange zest, cold coffee, lime juice, or almond extract.

The one problem many of us have with cheesecakes is cracking, which often occurs during baking or shortly after. If your cheesecake does crack, hide it with garnishes. Whipped cream, chocolate glaze, fruit, and chocolate curls are all good at concealing
cracks. However, there are some steps and precautions you can take to prevent your cheesecake from cracking.

* Make sure cream cheese is at room temperature before using, and not softened in the microwave.
* Thoroughly beat the cream cheese with the sugar.
* Add the eggs one at a time, beating well after each addition, but being careful not to overbeat.
* Any ingredients added after the eggs should be beat until just blended.
* Cheesecakes should be baked at a lower temperature for a longer amount of time.
* Bake cheesecakes in a water bath.
* Do not open the oven until the minimum amount of baking time is reached.
* Do not over bake cheesecakes. They should still jiggle a bit in the middle.
* Do not test a cheesecake for doneness by inserting anything into it.
* Run a butter knife around the edge of the cheesecake immediately after removing it from the oven to loosen it from the pan.
* Allow cheesecakes to cool completely at room temperature before refrigerating.
* Cheesecakes should be baked in springform pans.

Learn From Your Mistakes

Everyone makes mistakes. To err is human. Mistakes are an inevitable process of life. Unfortunate as they may be, mistakes can teach some very valuable lessons. I have acquired much of my cooking advice through mistakes, trial and error. You have to experiment and take some chances to find out what works and what doesn't. For example, I learned that when in doubt, use parchment paper to line your pans. Parchment paper is guaranteed not to stick to anything. Waxed paper or foil on the other hand, may stick to your squares and make them unnecessarily difficult to eat. Forgetting to set a timer may result in burnt baked goods. And all-purpose flour is not always a suitable substitution for tapioca. It doesn't thicken nearly as well. 
Some of the best things in baking have come from mistakes. Brownies are believed to be invented when a chef forgot to add a leavening agent to his chocolate cake. Also, many acceptable substitutions we use today came from trials. The use of sour cream in cake mixes to keep them moist most likely originated when someone was out of milk.

Other mistakes I have made? One time I halved a recipe for chocolate cake to make just one layer. It ended up overflowing out of the pan and onto the oven floor. When your cake starts to smell like burnt marshmallow, check it out. It's probably not a good sign! Don't halve candy recipes either, they don't set properly. Oh, and moist cakes don't tend to support themselves very well. That's how I ended up with my creation, "Caramel Chocolate Mudslide".

Typically, you should follow all of the instructions of a recipe as closely as possible, but know when to trust your own instincts. And don't be afraid to experiment a bit, that's how really great results are achieved! And listen to those many pieces of baking advice you have heard, most of them are right. Like frosting a warm cake? Don't do it. Peeking into the oven while a cake is baking? It will probably affect it's rising. 

Bottom line here: Mistakes will happen, especially in the kitchen. Accept them, admit them, and learn from them.

Cookie Baking Tips

Cookies are easy, relatively quick, and delicious little bundles of joy! They can be anywhere from simple no-bake to elaborate rolled and filled cookies. Drop cookies are excellent recipes for beginner bakers to try. Rolled and cut-out cookies are fun to make for holidays and special occasions. Filled and iced cookies are great for fancier occasions and parties. Whatever type of cookies you want to make, here is a basic list of tips that should help every type of cookie turn out delicious.

1. Start with room-temperature ingredients. Room temperature ingredients are the best for baking, so take butter, eggs, and milk out of the fridge a half hour or so before starting.
2. Make sure butter is properly softened. If a recipe calls for softened butter, make sure it is thoroughly soft before using. Do not use the microwave to soften butter, as it yields uneven results.
3. Cream butter and sugar together well. If a recipe states to cream the butter and sugar until light and fluffy, this step will take a couple minutes by machine and several minutes by hand. Ensure that it is done properly for the best texture and rise in cookies. Also make sure that any eggs and vanilla are thoroughly incorporated as well.
4. Chill dough if needed. For most rolled and cut-out cookies, and drop cookies with a particularly sticky dough, the dough must be chilled for several hours before baking. This is often done right in the mixing bowl, or the dough is separated into disks and wrapped with plastic wrap. Allow dough for rolled cookies to warm up slightly if too stiff to roll.
5. Flour any rolling surfaces, rolling pins, cookie cutters, and hands that will contact these cookies to prevent sticking.
6. Bake only one tray of cookies at a time, in the center rack, to prevent uneven cooking or burning.
7. Check the cookies after the minimum baking time and every minute after. They are usually ready when they are just set, can be lifted without breaking, or are slightly brown on the bottom.
8. Make sure cookie sheets are thoroughly cooled before placing another batch of cookies on to them bake. This prevents the cookies from spreading.
9. Do not grease the pans unless a recipe calls for it. Lining pans with parchment paper is a very good and convenient idea. This way, sheets of cookie dough can be prepared in advance and just slipped onto a baking tray to bake. A particularly good idea if you don't have many cookie sheets. It also eliminates the worry of cookies sticking, and cleanup is a breeze.
10. Transfer cookies from the baking sheets according to recipe instructions. Some say immediately to prevent sticking, some say wait a few minutes for the cookies to set. Cookies should be transferred to a wire rack or a plate with a spatula to cool completely before storage.
11. Store cookies in an airtight container or a sealed plastic bag. Many cookies can last up to a week at room temperature, freeze for longer storage. Store different types of cookies in separate containers.
12. Cookies should be completely cool before frosting or filling. However, sprinkles and hard candies may be placed on cookies before baking.

 

                                       PHOTO CREDIT:"jollys-cookies_n"  http://greatlakesgazette.wordpress.com/2010/06/24/a-jolly-good-place-in-petoskey/ . Great Lakes Gazette, n.d. Wednesday, January 25, 2012.

Creaming Butter

Creaming butter, often with sugar, is an extremely common, crucial step in many recipes for baked goods such as cookies and cakes, but it is also a step that is often done improperly. Creaming butter and sugar together at the start of a recipe incorporates a large number of air bubbles, which causes the baked product to rise well in the oven and turn out light and fluffy in texture.

TO START: Butter should be softened. To soften butter, it should be placed out at room temperature (on the counter) for at least thirty minutes, but no more than seventy five minutes, or until butter reaches a temperature of sixty-five to seventy degrees Fahrenheit. Butter that is warmer will become too soft to cream properly. Although butter packages say to keep the butter refrigerated, fresh butter can safely be stored at room temperature for up to a day or two, and older butter can stand at room temperature for a maximum of two hours, without posing any risk of spoilage or food poisoning. Although quicker and much more convenient, try to refrain from softening butter in the microwave. Often butter softened in the microwave either does not get soft enough or gets too soft and melts in places. It is rare to get butter at just the right temperature by microwaving it, as microwave ovens heat foods unevenly. If you are in a hurry, cut cold butter into smaller pieces to warm at room temperature, or put the pieces in a small bowl placed in a larger bowl of warm water for a few minutes.

TO CREAM: The butter should be placed, with the sugar if called for, in a bowl that is able to accommodate the butter with plenty of extra room for mixing. Butter can be creamed by hand with a wooden spoon, by using a handheld electric mixer, or by using a stand mixer. Obviously creaming by hand will take the longest, but it is also the most fun! Now, simply beat the butter! Begin at low speed, increasing speed if necessary. Stop and scrape the sides of the bowl with a rubber spatula often to ensure all of the butter creams fully with the sugar. Most recipes recommend beating until light and fluffy. When it is light and fluffy, you will know, if you don’t know, it is not light and fluffy yet, so keep on beating! Thoroughly creaming butter really takes about eight to ten minutes, but if a recipe indicates a shorter length of time, follow the recipe. Many bakers don’t cream butter for nearly as long as they should, so don’t be afraid to beat! The risk of over beating butter is quite low, so just keep going.

ADDITIONAL TIPS: Use a bowl that is at room temperature, so the butter does not melt or solidify. Creamed butter should be used immediately. If butter melts or becomes too soft to cream, do not try to re-solidify it and use it again, save it for another purpose. If you are using hard margarine in place of butter, the same rules and methods apply.

There, now that you have your perfectly creamed butter, you are probably ready to add the eggs to your recipe. Before you do, I recommend you take a spoonful of the creamed butter and sugar mixture and taste it. It is absolutely delicious, especially if the sugar is brown! You will also notice the incredibly desirable light and creamy texture in your mouth. That is the result of properly creamed butter.

Helpful Conversions

In cooking and baking, different measurements are used depending on the source you are using. These measurements refer to ingredient amounts, pan sizes, and temperatures, and can be metric or imperial, or by dimensions or volume. All of these conversions are merely approximations and rounded values. It is recommended that when cooking and baking, you refer to the same set of measures for everything in the recipe, as the equivalents are not exactly equal, but if you use all of the same measurement for your recipe, it will turn out, whether you are using metric measurements or imperial. For example, use all imperial measures, do not measure some ingredients imperially and some ingredients metrically.

Oven Temperatures: Fahrenheit to Celsius to Gas Mark
300◦F = 150◦C = 2 (very low)
325◦F = 160◦C = 3 (low)
350◦F = 180◦C = 4 (moderate)
375◦F = 190◦C = 5 (moderate)
400◦F = 200◦C = 6 (hot)
425◦F = 220◦C = 7 (hot)

Baking Pan Measures: Imperial to Metric to Volume
8 inch square = 20 cm square = 2 L
9 inch square = 23 cm square = 2.5 L
8 inch round = 20 cm round = 1.2 L
9 inch round = 23 cm round = 1.5 L
9x13x2 inch rectangle = 21x33x5 cm rectangle = 3.5 L
10x15x1 inch jelly roll = 25x40x2 cm jelly roll = 2 L
9x5x3 inch loaf pan = 23x13x7 cm loaf pan = 2 L

Ingredient Measures: Imperial to Metric
1 cup = 250 mL
1/2 cup = 125 mL
1/3 cup = 80 mL
1/4 cup = 60 mL
1 Tbsp = 15 mL
1 tsp = 5 ml
1/2 tsp = 2 mL

Weights
1/2 ounce = 14 grams
1 ounce = 29 grams
2 ounces = 57 grams
4 ounces = 113 grams
8 ounces = 227 grams
16 ounces = 454 grams (one pound)

As you can see above, eight ounces is equal to approximately 227 grams. However, we generally say that one cup (250 mL) is equal to eight ounces, and that grams and milliliters are equal in weight. This shows that these measurement conversions are not precise. Also note that I did not list the conversion of measurements to exact weights (which is considered the most accurate way to measure ingredients correctly), because every ingredient has a different density - that is the weight of the ingredient compared to the amount of it, so every item would need a different conversion.
I have come to be familiar with many of these conversions over the years, but I did not memorize all of them. Some I had to look up on some of my handy charts and guides. These guides are commonly found in cookbooks, on the internet, and even in individual recipes.
PHOTO CREDIT: "cuisipro_stainlesssteel..." http://sweetkd.wordpress.com/2011/03/02/to-weigh-or-not-to-weigh-that-is-the-question.Cooking Therapy, n.d. Saturday, November 19, 2011

Bread Baking Tips

Making bread can become an easy and enjoyable process with a little practice, patience, and pointers. Common problems that arise during the bread-making process are: insufficient risings, improper timings, and poor finished products. Here are some bread baking tips to ensure your bread turns out scrumptious!

·        Ingredients: Use the proper amount and type of yeast, warm water of 100◦F-110◦F (use a thermometer), sugar to feed the yeast, a little salt for flavor, and sometimes oil for moistness. Water temperature is crucial; too cold and the yeast will not activate, too hot and the yeast will die.

·         Procedure: Most recipes using regular (not quick-rise) yeast require proofing of the yeast first. Allow the yeast to sit for a sufficient amount of time to activate before proceeding with the recipe. All wet ingredients should be added now. Then mix the flour in slowly, a little bit at a time, until the dough pulls away from the sides of the bowl and forms a ball. Then knead in enough remaining flour until the dough is smooth and elastic, using just enough flour so the dough does not stick. Remember, you can always add more flour, but you can never take it away.

·         Risings: Dough should be allowed to rise in a warm, but not too hot, draft-free spot. The ideal location (unless you have an actual proofer) is in the oven with the light on and the door shut tightly. The oven should be set to 200◦F and allowed to rest there for no more than 10 minutes, then shut off before putting the dough inside. The dough should be covered according to the recipe. Often greased plastic wrap, waxed paper, and tea towels are used. A tea towel dampened with hot water will improve rising and keep the dough moist. Do not peek until the minimum amount of rising time is up. The dough had risen sufficiently if it is doubled in bulk.

·         Baking: Bread is generally baked for a fairly long amount of time in a moderate oven. If the top browns too quickly before the inside is fully cooked, it should be covered with foil. Proper shaping of the dough is important for even cooking. To test bread for doneness, toothpicks are not used. Sometimes the sound of the bread when tapped, and the feel of the bread are good indicators. The most accurate method however, is to insert an instant-read thermometer into the center of the bread.

There you have it! Some general tips that apply to most types of breads. Happy bread baking!

Lining Baking Pans

Lining baking pans is a convenient, easy, and helpful alternative to greasing pans. When pans are lined, the liner can easily be lifted out and peeled off of the food to easily cut them, cleaning or reusing the pan is easy, and you don’t have to worry about baked items being stuck to the pan. However, sometimes it is hard to decide what to line the pan with.
All pans are lineable, whether it be square, round, or rectangular. Pans may be lined with foil, waxed paper, parchment paper, paper or silicone liners. So how do you decide what to use to line which pans for which recipes, unless the recipe states what to use? Here are some tips to follow.

* Silicone liners can be used for just about everything. They come in many different shapes and sizes, are easy to clean, and are environmentally friendly. However, some people find that silicone leaves an unusual taste on their food.
* Parchment paper is the next best thing. Nothing sticks to it, it can withstand high temperatures, and it can easily be removed.
* Foil is best for brownies and frozen desserts. Some baked items will stick to the foil, and it will be difficult to peel off.
* Waxed paper is best used only when the recipe calls for it, or if you know by experience that it will work for a particular recipe. For example, I always use waxed paper when making a certain banana cake, as I know from experience that it works the best.
* Paper liners are best when baking muffins or cupcakes, as the fit the pan perfectly, and lining every individual cup with parchment paper is just too tedious.

PHOTO CREDIT: "Foil Lined Pan." http://www.recipetips.com/kitchen-tips/t--1460/how-to-make-fudge.asp. Recipe Tips, n.d. Wendesday, September 28, 2011

How To Beat Egg Whites

The step of beating egg whites, to soft, firm or stiff peaks, appears in many recipes, such as meringues, souffles, and cakes. Beating egg whites sounds easy enough, but sometimes problems arise. Here are a few tips to help ensure success at beating egg whites, and to help achieve the most volume from the whites.

1. Separate the eggs. Eggs separate more easily when they are very cold, the whites should be brought to room temperature after separation to ensure maximum volume. To separate eggs, make a clean crack as close to the center of the egg as possible, hold it over a bowl and allow the white to seep out, transferring the yolk between the two shell halves. You may also crack the egg into your hand and hold the yolk in your palm, allowing the white to run off, but this is messier. Ensure there is absolutely no trace of yolk in the white (a trace of white in the yolk is usually not a problem). Separate each egg over an empty bowl, so if some yolk does leak in, only one egg white is ruined and not all of them.
2. The best type of bowl to use is copper, followed by stainless steel then glass. Plastic does not work well, and metal and aluminum bowls may have a negative reaction with the egg whites. Ensure both the bowl and the beaters are very clean, free of any grease, fully dry, and at room temperature.
3. Always begin beating at low speed, then gradually increase to high speed. Adding cream of tartar will help to stabilize the egg whites, add it once the whites are foamy, 1/8 teaspoon per white. Sugar also helps to stabilize and flavour the whites. Sugar should be added once soft peaks form, a tablespoon at a time, beating well after each addition.
4. Beaten egg whites should form moist, shiny peaks. Soft peaks just begin to hold, and will deform after a few seconds. Firm peaks will hold, but the tips will deform after a few seconds. Stiff peaks will fully hold, and will not deform. They can stand straight up without collapsing at all, and the whites are thick and heavy. Beaten egg whites should never be dry or grainy, if they are, they have been over-beaten. To fix this, add one unbeaten egg white to the mixture, beat again to form peaks, and remove 1/4 cup before proceeding with the recipe.
5. Beaten egg whites must be used immediately. When adding egg whites to a batter, always use a rubber spatula to gently fold the whites into the heavier mixture. Start with a small spoonful, then add the remaining whites all at once. Whites should be folded in very gently so they do not deflate, do not stir, beat, or overmix. A few streaks of white left are actually preferable.

“Eggs.” hhttp://www.joyofbaking.com/eggs.html. Joy of Baking, n.d. Friday, August 26, 2011

Mixer versus Hand

Nowadays updated kitchen technologies are allowing bakers to be in and out of the kitchen faster than ever! But if baking is your passion, something you enjoy doing, something that always fills your spare time with joy; why rush through it? Is it better to quickly use these high-tech machines or do it all by hand and enjoy the process? Does this choice affect the final outcome of the baked good? Electrical handheld mixers, food processors, minichops, blenders, and standmixers are just some of the many new technologies available to us today. But is the old-fashioned never-failing hand the best choice?

Personally, I prefer to do as much by hand as possible. Whether it is for cookies or cakes or squares, I always cream butter and sugar together by hand. When mixing up a simple blend of wet or dry ingredients, I always use a whisk or a wooden spoon. And for kneading bread, I always do that by hand too; it's therapeutical.
However, I do turn to my trusty handheld electric mixer for beating cake batter, whipping egg whites, whipping cream, and mixing up buttercream icing, but not much else.

So which technique is better? Well, back before technology, obviously everything was done by hand. Cake batters had to be mixed for at least three times as long as we do today with electric mixers. Egg whites had to be whipped up by hand until they formed stiff peaks. This was very time consuming and led to many sore arms. But creaming butter and sugar and mixing dry ingredients takes just as long by machine as it does by hand. In fact, often when machines are used, ingredients tend to become overmixed.

There is also the concern about the reliability of technology. Technology has failed us in the past, and will continue to do so in the future. Power outage? You may find a recipe for no-bake squares, but you can't whip the cream for the topping without electricity! The standmixer breaks, how are you supposed to knead the bread you have already started? The blender leaks, and now there is chocolate flung all over the walls. The lid of the food processor flies open, pie crust dough is caked on everything! Your beaters break apart, now there are bits of metal stuck throughout your buttercream icing.

 I believe that technology is helpful in some situations, but we should never rely on it. And this goes for everything - not just cooking appliances. I prefer to do most things by hand, I find this part of the joys of cooking; it is fun and relaxing. However, there are a few things that are just so much quicker and easier to do by machine. The only tools I own are an electrical handheld mixer, a very small, old food processer, and a modest blender. I don't have a heavy-duty standmixer or a minichop, or an ice cream maker, or a popcorn popper. And that is all I need.