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Thursday, September 30, 2010

Baking Tips

  • You always pre-heat the oven to the temperature specified in the recipe.
  • When making biscuits, don't overwork the dough. Just two or three folds is all that is needed. Overworking the dough results in heavy biscuits.
  • Use an oven thermometer to determine the accuracy of the temperature control on your oven. You will only have to do this once. If you set the oven for 400 degrees F. and find that the thermometer shows the oven is actually 415 degrees F., you will know in the future to set the control just slightly below the 400 degree setting when you want 400 degrees.
  • Bleached and unbleached flours can be used interchangeably.
  • Use the cookware specified in recipe. If it says glass, use glass. If it says cookie sheet, use a cookie sheet. It makes a difference in the final product.
  • When baking breads or any dish calling for baking soda, baking powder or yeast, use measuring cups and spoons to measure accurately. Breads to not take well to eye-ball measurements.
  •  Baking powder and baking soda are not interchangeable
  • Invest in a biscuit cutter and rolling pin for smooth edged symmetrical biscuits.
  • When baking pies or any dish with a crust on top, cover the outer edge of the pie with aluminum foil to prevent burning before the rest of the crust is brown.

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