Recently in Baking Tips category:

Here are some helpful tips to prevent cookies from spreading: Don’t Overbeat the Batter Far too many recipes advise bakers to simply “Cream butter and sugar until smooth”. So many people just turn on the mixer and go check their e-mail. When you beat butter and sugar, those little crystals of sugar create air pockets between the butterfat. The more you beat, the more air…

Continue reading...

We all use vanilla frequently in our baking, and vanilla is reputedly the world’s most popular flavor. But many of us who use vanilla know little about it, except that it smells and tastes great…and sometimes seems outrageously expensive for such a tiny bottle. Fortunately a little goes a long way. I keep several bottles on hand, using vanilla from Madagascar and Mexico (the real…

Continue reading...

Homemade Rocky Road, from The Great Book of Chocolate, Enrobed in Tempered Chocolate How do you temper chocolate, and why do you do it? The short answer is that chemically, chocolate is composed of lots of different little crystals (six to be exact) but the desirable ones are called beta crystals. The development and formation of these beta crystals are what makes well-tempered chocolate. If…

Continue reading...