Related : breville sk500xl ikon cordless 1.7 liter stainless
Are my breads, cookies, or cakes baked and ready to come out of the oven yet?
The ability to tell when products are baked seems to cause more consternation than almost any other phase of baking. And of course, it is important. Over baked cookies are dry and hard; under baked bread is soggy. But you can get it right. In this article, we will give you the techniques and pointers for baking your goods to perfection.
Yeast breads
The tendency is to under bake yeast breads. The internal temperature of yeast breads should be 210 degrees and must be at least 185 degrees. The only way to reliably tell what is going on inside that loaf is with a probe type thermometer. Remove the bread from the pan and insert the thermometer through the bottom crust into the center of the loaf.
(If you are going to bake bread and you don't have a thermometer, we strongly recommend that you purchase one. You will need it to test the temperature of the water, the dough, and the finished bread. You can buy one on our site.)
When the bread is done, the crust color will range from a golden brown to a deep brown for artisan breads baked in a hot oven. Breads with a higher sugar content or in a hot oven will tend to brown more rapidly as the sugar caramelizes. If the bread is browning too rapidly, make a tent of aluminum foil and cover the top of the loaf.
In light colored pans, the bottom crust is the last to brown. With a done loaf, the bottom will color even in a light-colored pan.
My mother was a bread baker. She tested doneness by tapping the loaf with her finger--a done loaf will sound hollow when tapped. I don't remember her ever making a mistake. Though she taught me to do the same, I'm not as good as she was. Out of habit, I still tap the loaf but I nearly always follow with a thermometer probe and sometimes the thermometer proves me wrong.
Cookies
If the tendency is to under bake breads, the tendency is to over bake cookies. Take them out just before you think they are done; you won't be wrong often.
My father is a consummate cookie baker. If you ask him what his secret is, he'll tell you: "I don't over bake cookies." The difference between a just right cookie and an over baked one is dramatic.
Make cookies uniform in size. Not only are they more attractive but different sizes of cookies take different times to bake.
Most recipe writers tell you to leave the cookies on the sheet for a minute or two. Cookies continue to bake on a hot baking sheet. Sometimes that's necessary for an easy release but for most recipes, we remove them as quickly as we can.
If the cookies look a little soggy in the middle, then leave them on the sheet for a few minutes and they will firm up.
Most cookies should be gold in color, not brown. Both the amount of sugar and soda in the recipe will affect how fast a cookie browns.
Chocolate cookies represent another challenge: you can't tell if they are browning. If you are baking with a new recipe, bake a few cookies and check them for doneness before baking the entire batch. Chocolate cookies will tend to lose their "wet" look when done.
Many bar cookies will have a dry, shiny crust when done.
Cakes
For most baked goods--but especially cakes--it is best to set the timer for a few minutes less than directed in the recipe-different ovens or even different positions in the oven bake differently. A dark pan bakes more quickly than a light pan. When you find your cake not quite done and continue baking, set the timer for three or four minutes and check again.
A toothpick inserted in the center of the cake will come out clean when done. "Clean" means a few crumbs. If there is wet looking batter clinging to the toothpick, it's not done.
If you don't want to poke a whole in the center of the cake, check for doneness with your finger. There should be some resiliency to the touch and the cake should spring back. When done, the cake will usually have a golden brown color to the top though different recipes will brown more or less quickly. When done, the cake will tend to pull away form the edges.
Quick Breads
Quick breads are basically cakes in a loaf pan. The same tests that you use on cakes can be used with quick breads. Stick the toothpick or skewer right in the open crack in the center of the bread. The area under that crack seems to be the last area in the loaf to set up.
Incidentally, quick breads release from the pan easier if left to cool for few minutes before removing. Because of the larger mass, a loaf does not continue cooking as quickly as cookies do.
Custard Pies
Custard pies-including pumpkin pies-are a special problem. It takes quite a while for the protein in the eggs to set and make the pie firm. Often, the crust is becoming too brown before the eggs set. If so, cover the crust with strips of aluminum foil to retard further browning.
When a custard pie is done, a knife inserted in the center of the pie will come out clean. If you don't want a cut mark in the center of your pie, use the jiggle test. Pick the pie up with two hot pads or mitts and gently shake the pie back and forth. If done, all but the center should be firm-there will be a little jiggle in the center. The center will continue to cook and firm up after you remove the pie from the oven.
We hope these guidelines help. With practice and observation, you'll soon become very proficient at judging when your bread or cookies are baked to perfection. Your baked goods will then be irresistible.
Better Baking Technique - Is it Done Yet?
Dennis Weaver is the author of "How to Bake", a free 250-page e-book. Which is free at The Prepared Pantry The Prepared Pantry sells bread mixes and other baking mixes and offers a free Bread Center with recipes and techniques.
My Links : cuisinart chefs classic stainless 14 inch stir fry all clad stainless 7 piece cookware set
There are healthier cookies.
But they are probably not at your grocery store. Food companies put a lot of things in what they make that extend the "shelf life" of their offerings. And most of these things are not good for you.
It's ironic that what we want, something to eat requiring little effort, can be just as quick and easy and made at home with fresh wholesome ingredients that won't make you fat.
But the bigger issue is... Will what you are eating make you sick?
A lot of people are overweight and never feel well. They sit and stare at some video screen and eat all the time.
Like the preteen boy who already has high blood pressure...and so does his mother who is in her early 30's. Neither of them should have this problem. And they are also overweight, very overweight. She often eats a whole bag of cookies while she watches TV in the evening, after they have dinner. Her son eats his own bag of cookies.
It's sad to think that a treat like a bag of cookies would make you fat and sick.
Why is it so bad?
Four things make those cookies bad for you.
1. Portion size. How many you eat.
2. Hydrogenated vegetable oil. It's oil that has been heated to make it last longer. It's very bad for you. It will kill you slowly, but young. In the interim it will just make you fat and ugly. You have the right to be miffed.
3. High fructose corn syrup. The villain in the epidemic of Type II diabetes that is sweeping this country. This stuff is like a chemical bomb. It first confuses and then wrecks your pancreas. It makes you resist the insulin your pancreas produces and then you become a full-blown (bombed and wrecked) diabetic. Next thing you know you are losing parts.
4. Refined flour. Whole wheat actually has nutrients and fiber. Refined flour makes good paste.
Instead try a better cookie an eat fewer of them.
My favorite cookie is based on old-fashioned oatmeal cookies. I love this recipe. We work out a lot and it's like a really good energy bar without the preservatives. Even if you eat a lot of these cookies they are healthier and more nutritious than other cookies that have a lot of bad fats, refined flour and sugar and no fiber.
It takes only a mixer and a few minutes to make the cookie dough. I freeze the dough rolled in tubes of waxed paper and bake fresh as needed.
A Better Oatmeal Cookie
½ cup Flax seed oil (keep refrigerated)
¾ cup chopped fresh apple or applesauce
½ cup dark brown sugar
½ cup honey
2 eggs
1 cup chopped mixed dried fruit
1/2 cup flax seed
1 cup slivered almonds (pecans, walnuts or peanuts can work, too, but almonds have fewer calories)
2 Teaspoons vanilla
1 & ½ cups of whole-wheat flour
1 teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon cloves
½ teaspoon ginger
½ teaspoon salt (optional)
1 cup raisons
3 cups regular long cooking oats (not quick cooking!)
1. Beat together oil, apples, honey and sugar.
2. Add eggs and vanilla; beat well.
3. Add combined flour, baking soda, salt and spices and seeds; mix well.
4. Add oats, nuts and fruit; mix well.
Freeze the dough wrapped in 2 X 8 inch rolls of waxed paper. Place rolls in plastic freezer bags. To bake heat oven to 350 degrees F. Slice thin slices of frozen dough and place on un-greased cookie sheet. Bake 10 to 12 minutes or until golden brown. Cool 1 minute on cookie sheet and then remove to serving plate. Don't eat more than 5 or six at a time. Freezing the cookie dough helps you control yourself. And who has time to stand around cooking several dozen cookies at a time anyway? Here's to your health and your pleasure.
Paula Stone is a lifestyle specialist. She works with her husband Ron in his various businesses including an insurance agency specializing in final expense life or burial insurance. Learn more at their websites, Final Expense Life Insurance as well as Burial Insurance
See Also : lodge logic pre seasoned 10 1 2 inch round griddle cuisinart multiclad unlimited 4 quart saucepan
There is much controversy about what is best to use for baking cookies. The man caught scratching his head to see the dilemma. What is healthy to use than others? With a little 'research can resolve this dilemma.
First, what is shortening? This is a semi-solid fat, and refers to a hydrogenated vegetable oil. There is much controversy about what is best to use for baking cookies. The man caught scratching his head to see whatdilemma.Hydrogenation is a process of hydrogen bubbles in vegetable oil, changing its chemical structure. This process is the liquid to solid at room temperature and below. Shortening is 100% fat. Butter and margarine contain 80% fat. Hydrogenation produces trans fats, unhealthy fats known to cause heart disease. The advantage of shortening over butter or margarine is its smoke point (higher temperature before burning). Another advantage is that a higher melting pointTemperature. During baking of cookies allows the dough to hold its shape longer. This allows the flour and eggs, keep spreading the dough too much. Some new reduction products on the market that contain no trans fat or very little.
Secondly, what is margarine? Margarine is restored from vegetable oils and contains no cholesterol. Margarine is rich in good fats (saturated and monounsaturated), but it also contains saturated fats. Some margarineworse than others. Hydrogenation solidifies margarine. The harder the margarine over trans fats it contains. Trans fats raise levels of bad cholesterol, decision making and reduce the level of good cholesterol, is worse than saturated fats. margarine contains less trans fat margarine stick.
Thirdly, we all know that butter cream cow's milk fat created. Why is animal fat that is responsible for saturated fat and cholesterol. Butter and margarine are equalcalories and fat. Each contains about 35 calories and 4 grams of fat per teaspoon. The butter is estimated to harbor traces of hormones and antibodies that contain cow's milk. On the positive side of butter contains fat soluble vitamins A, D, E and K.
OK, now that you have now more than ever, we compare them confused. Margarine is better than butter when it comes to our hearts, but falls flat in the Department of taste. Butter adds a creamy texture. Shortening helps keep cookiesDeflation, or widespread, but not again taste. The reduction has no flavor. If you have a cookie fanatics half shortening and half butter soft. You can get the cookie raised with the flavor of butter.
After all, what you must also use salted butter or unsalted butter. Butter salt acts as a preservative, if the butter is not rancid if left at room temperature. The disadvantage is that adding salt to your recipe. The problem with the reductionreplace the salt in a recipe for salted butter varieties have different salinity. The basic rule is to use salted butter, reduce salt added ½ teaspoon tea per cup of salted butter. Bakers purists will always use unsalted butter. Can be in control of salt added to the recipe. Salt in butter is also suspected of adding flavor, sweetness irresistible butter, butter and the smell of the mask.
When it comes to decisionsbetween shortening, margarine, salted butter, unsalted butter, or a personal preference. But at least with information, you can make an informed decision. The best way to decide which is better for the experience. Try different ways to make cookies and have fun. As they say, "The road is the best part of the journey."
Go to site : bialetti 8 piece pink
