Clean Eating

Be a Better Baker


It’s an art and a science – improve on both with these tips.

70. Use quality bakeware. “Good bakeware is just as important as the recipe,” Adams says. “Cheaper alternativ­es usually are uneven in thickness, layered in unsafe coatings or cause baked goods to stick.”

71. Ditch the bags. “It’s not efficient to measure out of a bag,” Bench says. “Choose storage containers that hold at least one bag of your dry ingredient­s. You won’t be fighting the torn edges of bags or trying to fit a large measuring cup into a small opening.”

72. Choose the right eggs. Medium eggs might not look all that different from large, but the 1/4- to 1/2-ounce difference per egg can add up in baking and yield a different result. Stick to what the recipe says (most call for large).

73. Measure accurately. Use liquid measuring cups for liquids and dry measuring cups for dry ingredient­s. Trying to measure liquids in dry cup measures and vice versa is less accurate.

74. Bring ingredient­s to room temperatur­e.

“I understand the tendency to rush due to hectic schedules, but working with cold butter, cream cheese and other ingredient­s can create less-than-desirable results,” Adams says.

75. Streamline warming eggs. “If a recipe requires roomtemper­ature eggs, put them in a bowl of warm water for 10 minutes,” says Ivy Manning, author of the

Better from Scratch cookbook.

76. Stick to the formula. “I recommend following baking recipes exactly as they are written using the exact ingredient­s and ratios listed, especially for newer bakers,” Adams says. “Even a slight change can alter texture or baking time – or give you an entirely different result. Once you get comfortabl­e with a recipe, you can start to make slight variations.”

77. Keep track. “Place all the ingredient­s on the right side of the bowl,” Manning says. “As you add them to the bowl, put the ingredient container to the left of the bowl to keep track of what’s been added.”

78. Don’t overdo it. Overmixing batter will give you tough cakes, muffins and other baked goods. Mix just enough to incorporat­e the wet and dry ingredient­s.

79. Mind the oven door. “Baking relies on consistent environmen­ts,” says Adams. “Opening the door causes the heat trapped inside the oven to escape.” This can cause items to stop rising or even collapse. “When you believe your baked good to be done, quickly perform the toothpick test or remove it completely.” Continued on page 46

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