Open discussion: What are your baking tips?

The only baking tip I could come up with is.. never, never, never take the cookie sheet out of the oven without an oven mitt.

unless you forgot to turn the oven on.

I take my cookies out of the oven while they are not quite done. I have found that they are moister that way. They continue to bake even after they are taken out of the oven.

Debra, that's a pretty good tip for the cook's health (and hands) but may or may not affect the cookies ;-)

Good point, Connie. It is tempting to get a nice golden tint to a lot of baked goods, but that doesn't always translate to "tasty" or moist.

My trick: Unless it is hot out, I crack a window in the kitchen while the oven is preheating. Our wonderful old Chambers is well insulated, but the kitchen has a tendency to warm up. Keeping the kitchen cool helps keep the ingredients cool, and we all know about that chemistry-magic-of-butter business. Thing is, I used to do that for comfort's sake. The last two kitchens have both occupied the West position and are well-lit, so keeping the kitchen cool prevents a hot-headed cook... and prevents flat cookies.

I use plain yogurt or applesauce in place of oil in many recipes. works really well in brownies, and no surprise, spice cake, wheterh you amke those from scratch or a mix. some times makes for a denser result so you need to experiment to see if this works for you, but you may like it.

Flour has gluten, and building it is highly desirable for good, chewy bread. We don't want it in cakes, cookies, and pastries, though. Warm hands develop it, hence kneading bread.

When making rolled and cut cookies, shortbread (especially of I plan to roll and cut it rather than patting ot a circle for petticoat tails) and pastries of any kind, I first thoroughly chill the bowl, spoon, pastry cutter, rolling pin, etc., and chill my hands under cold water before touching the dough. Keeps the final product melt-in-your-mouth tender.

Another, bake with real butter, not margarine, for flavor nd tenderness. Margarine is less pure a fat and may even contain water, toughening the final product. Use unsalted butter in order to control flavor better.

Pate brisee, the pure butter pastry shell that melts in your mouth has the texture of shortbread from the way butter and flour interact. If you want flaky pastry, use 1/3-1/2 pure pork lard (which we now know is healthier than vegetable shortening), or better, use beef kidney suet. It may be harder for you to find, but if you can, the results are amazing! I get mine from the old-fashioned sort of butcher who actually orders in his entire sides of beef to cut himself, so the kidneys are still intact.

Vanilla is my "secret" ingredient. It makes everything richer, tastier and better overall! It isn't quite as noticeable in things like brownies but it makes cakes, cookies and especially rice krispie bars much better!

Some of the comments have touched on this already, but food only tastes as good as the ingredients you use. It is very important to bake with high quality ingredients. Some of the key ones are:

- Unsalted butter (never margarine!)
- Unbleached flour
- Pure vanilla extract (never imitation or flavoring)
- Fresh spices (grating your own nutmeg is a revelation!)

Culinary Emergency! Christmas Cake in Marzipan
We just tried to turn almond paste into marzipan by adding confectioner's sugar and butter so We could roll it out and place it on top of an English-type Christmas cake, i.e. a cake loaded with fruit, nuts and basted in alcohol. Unfortunately, we must have put too much butter in because it is now very greasy and is so pliable that it won't stay in once piece long enough to get it on the cake. Can we save the marzipan? Put it in the frig for awhile? Add more confectioner's sugar? HELP!

Francine

Hi Francine!

While I hope you have enough almond paste to start over, you could try this:

(Boy, don't hold me responsible if this doesn't work but) I'd add a little more sugar. A LITTLE. And put it in the frig long enough to give it some "solidifying" time. If you really get in a jam and it still won't stay in one piece, who says it has to? Pull out the holiday cookie cutters and get smaller pieces in different shapes to overlap. That might save the presentation. Don't go crazy with too much overlapping or it will change the taste.

Howsabout that?

If you are not lucky enough to have a stand mixer with a dough hook, try starting your yeast breads in the food processor.
Wishing you a Happy New Year and leaving a 10 for you!

Hi APE, we don't have either of those appliances, but I know people who swear by them. Does it improve the bread, or is it a matter of convenience?

I have a question. About cooking chicken thighs so there aren't those slimey (fat I think) surprises. I don't know where to post this that is more appropos...
Thanks & sorry!