Category Archives: Baking Tips
Hope everyone got a chance to take a look at the beautiful purple wedding cupcakes yesterday. Today we are taking a look at tips for baking with children from Cupcake Recipe Tips:
Baking gives kids an opportunity to learn important skills. In measuring they learn fractions, while cutting helps them with division. The oven buzzer can teach units of time. Mistakes made in measurements or a skipped step leading to disappointment can prove to be useful in teaching the virtues of patience and precision. Read the full article here…
I think almost everyone of us has happy childhood memories of baking with a family member. For me it would be baking Christmas cookies with my mother, Italian treats with my Grandmother or icing treats with my step-mother. I was blessed, surrounded my strong women that loved to bake. Of course Dee and Meghan share a similar experience, as that is what helped inspire them to bake and start Gramma Dot’s.
So please, share with us your favorite/strongest childhood baking memory. We’d love to hear all about it.
Here are some more baking tips! I don’t think you can ever know everything about baking, not matter how much time you spend in the kitchen there is always more to learn. This week we are looking at Cafe Terra, but it is a guest blogger (Nelly is a pastry chef) that brings us some fabulous tips:
Today I’m happy to be guest posting for my darling friend Terra and we thought it’d be a good idea for me to share some general baking tips on this post. These are in no way a definite way to do things, but instead they are my experiences and have worked for me. I learned some of them at culinary school, and others were trial and error (Read more).
Do you have a helpful baking tip to share?
I love cooking shows. The Food Network is a sublime guilty pleasure but I’m mostly interested in the actually cooking shows and Triple D (Diners, Drive-in and Dives) because I get some really useful tips and ideas for cooking from them. Lately I’ve noticed something that made me cringe. On several shows featuring fresh fruit the hosts were using a knife to peal fruit. I know that may not seem like a cardinal sin but when it’s a peach you’re peeling you bet it should be. Lets be honest, even though I live in the heart of the Ontario Fruit Belt, fresh fruit can put a serious hurt on the pocket book. Why, when you’ve spent you’re hard earned money on this delicious local produce would you toss so much of it away by peeling it with a paring knife?
So I’m going to share with you an old time tricks and tips that seems to have been missed by some of the Star Chefs:
First off if you pick a peach and plan to use it immediately try peeling it like an orange. Sounds strange I know. If the peach is good and ripe applying a little bit of pressure on the skin and sliding your finger should release the skin easily. This is the easiest way to peel a peach without taking the flesh with it. I love peaches but don’t like the fuzz so when I eat a peach its all about being able to peel it.
Another option is to score and ‘X’ on the bottom of your peach just enough to break the skin. Drop the peaches into a pot of boiling water that is deep enough to cover them entirely. Let them sit there for no more then a few seconds. Any longer and the peach will start to cook and you don’t want that. Put the hot peaches into a bowl of ice water or just run them under cold water until they are chilled. This will stop the cooking process. If you look at the cross cut you’re see the skin already curling back. It’ll be nice and easy to slide the skin right off now. and you’re done! No more butchering delicate peaches to get them ready for jams, pies, tarts or just eating. And guess what? It works on tomatoes too!
Ryan’s Blog shares some great tips about baking. He touches on such things as butter, eggs and milk… the basics to most recipes!
A lot of recipes call for ingredients to be room temperature, this helps them blend together better, it helps the eggs not become curdled, it helps butter blend better, and it keeps everything from seizing or cooking early. Unfortunately, the urge to bake can strike quickly and you may not want to wait around an hour for your butter or eggs to reach room temperature, so there are some things you can do to speed up the process. (Read more…)
BakeFun shares some great baking and cooking tips including how to to keep your potatoes from budding and what to do with leftover wine:
- Stuff a miniature marshmallow in the bottom of a sugar cone to prevent ice cream drips.
- Use a meat baster to “squeeze” your pancake batter onto the hot griddle and you’ll get perfectly shaped pancakes every time.