I am taking an online baking class with Christina Tossi, and I have to say it has been fun and intense. For the past 20 days (10 more to go!), I have learned not just the "how" but the "why" in baking. So, I wanted to share a few things I learned from the class. Some of it is from Christina and a lot from trial and error on my part. I found making errors is frustrating, but the course has allowed me to get more out of them and correct my mistakes. I do recommend taking the class if you have the time. For amateur bakers, you will come out to create your recipes with much better execution and knowledge of developing flavor and texture.
The creaming process (mixing the butter, sugar, then adding eggs and vanilla, which becomes a bonding agent) is LONG! The whole process is about 10 minutes on high speed in the mixer. At first, I nearly had a heart attack with my grandmother's voice saying, "don't overmix," but overmixing occurs when you add the dry ingredients and final mix-ins, not the wet ingredients. A nice, light-colored, fluffy mixture is ideal for creaming butter, sugar, eggs, and vanilla.
Taste, trial, taste again. Prototyping is a must when coming up with your recipe to find just the right taste and texture.
Yes, you can microwave, but the chances of overcooking are too easy. Get a double boiler if you plan on melting chocolate. You only need the pan. You can place it on any of your smaller pots.
Baking soda expands a baked good outward, whereas baking powder makes it expand upward.
If you are measuring out sticky ingredients like corn syrup or glucose, spray your container or measuring spoon with cooking spray. It comes off easily and makes cleanup easier.
A basic pie crust is fine, but experimenting with other ingredients such as ground cookies, cereal, graham crackers, pretzels, etc., can make much more fun and flavorful experiences.
Uncultured butter is better for baking. It is creamier and has a more "buttery" taste. I found a brand called Vermont Creamery at my grocery store. I love it. Plugra is also a popular brand.
Cookies and pies are still baking when you remove them from the oven.
Kosher salt is better for baking. That's my opinion.
King Arthur Bread Flour makes an excellent flour for cookies in place of All-Purpose.
Werther's Soft Caramels melt so much better than Kraft Milk Maid - that's my experience.
When using parchment paper for cake baking, spray an X of cooking spray on the pan, add the parchment paper, then spray the paper and sides of the pan. Removal is so much easier.
Use a foil pan for easier removal of the pie if you want to display it. Even better, if possible, freeze first, though I don't recommend freezing cream pies.
If you need to separate the egg yolk and whites, use your hands and two separate dishes. Just hold the egg over one dish, let the whites slip through your fingers, and put the yolk in the other dish. It feels gross, but you get the best results.
Speaking of eggs, why risk getting shell into your mix. Just crack into a dish first, then add to your ingredients.
Salt balances flavor in recipes, but not all salt is the same. Kosher is much less salty than Sea Salt. It is also a bit finer. Table salt is acceptable in recipes; I recommend Kosher for baking. Call it the middle-of-the-road salt. Sea Salt is an excellent decoration like adding on top of chocolates, drinks, frosting, and cookies. I have always used Diamond Crystal, the same brand recommended in the class. My favorite is Maldon. I find it has a nice shine to it and is the perfect size for just the right crunch.
Biscoff cookies are amazing. They make an excellent pie crust.
Don't be afraid to make mistakes. Besides the fact many can be fixed, there is nothing wrong with baking faux pas. You learn from it and move on. Just clean up your mess.
As I write this, I am working on my final project for the class, a cake. I am basing it on Ben & Jerry's Phish Food, my favorite ice cream. After taking this class, as much as I loved it, after all the tastings I have done, I seriously need some BBQ or Chinese...something salty to relieve me from this diabetic coma. I'll post what I learn from my screwups and successes when complete.
Comments