HOW TO STORE YOUR DESSERTS

Proper baked good and dessert storage is critical for maximum enjoyment. This might sound like an overstatement, but trust ME, it’s not. Consider storage as carefully as your preparation. It should not be an after-thought. A tart filled with pastry cream and covered with fresh fruit left out at room temperature will become soggy and potential dangerous to eat. A simple pound cake left out and exposed to the air will stale very quickly. Very specific instructions are given in individual recipes and, if followed, your desserts will be the best they can be and last as long as possible.

In regards to cookies, at the very least, crisp should be stored with crisp and soft with soft, or they will all end up soft! The soft cookies lend moisture to crisp cookies if stored together. That said, we think the optimum situation is to store individual types of cookies by themselves following individual instructions. This way, chocolate cookies will remain tasting like chocolate, pure butter cookies will retain that purity, spiced cookies will not lend their flavor and aroma to others, etc. Also, some must be stored in single layers separated by parchment.

Storing Baked Goods

Once our cookies, cakes, pies and tarts etc. are baked, they have to be stored properly and there is no one catch-all perfect storage solution, so we must pay attention to what a recipe calls for. Here, however, are some basics. By the way, I know “storage” isn't a very sexy topic, but stick with me here – proper storage will allow you to enjoy your baked goods and desserts at their best.

Generally speaking, refrigeration will dry out many baked goods. For simple quick breads, snack cakes, cookies and plain cakes, airtight containers at room temperature or wrapping the item in plastic wrap are the best solutions. Especially for cookies, I scour dollar-stores for tins and you can find great ones, especially around the winter holidays.

If you have a dessert that involves a lot of dairy, such as cheesecake, mousses or desserts with billows of whipped cream – like a trifle – then you must refrigerate. Again, most recipes will make this clear, but also use your common sense. Also, some recipes that require refrigeration are best served very cold right out of the refrigerator, but others are best stored chilled but served at room temperature. It’s all about texture and flavor. A layer cake filled and frosted with Italian Meringue Buttercream must be refrigerated, however, if served cold, the texture will be hard, unappealing and even strong flavors, like chocolate buttercream, will have little taste. These desserts should be chilled for storage, but brought to true room temperature for serving. In the case of the cake mentioned above, it might take hours for the frosting to truly soften, come to room temperature, and be able to be enjoyed in its satiny, creamy lusciousness.

Length of storage is important as well. Some cookies can last a few weeks, others a day or two. Hopefully the recipes you are using are giving you clear information. With my recipes, you might find that they last longer than I state as I try to be ultra conservative. This was you can be happily surprised if they last longer. Some storage times might seem odd, for instance, it might say a gelatin dessert lasts 2 days. Well, it will still be edible at 4 days, however, the gelatin will be more rubbery, which is why the directions say what they say. If you do not store correctly, including length of storage, your desserts will not be at their best.

One huge caveat: store baked goods INDIVIDUALLY and protected. A cinnamon coffee cake stored in an airtight container alongside buttery shortbread might leave you with cinnamon-flavored shortbread! If you place a frosted cake uncovered on the shelf in the refrigerator, it might take on the aromas of the strong cheese and olives that are also in the refrigerator.

My huge pet peeve is holiday cookies stored together. There are chocolate ones, and sugar cookies, and spiced cookies, tiny fruitcakes, bourbon balls and nutted cookies and when stored together they all end up tasting the same. Or rather, they end up taking on this odd general flavor of sweetness with no individually distinct taste. All that work, in my opinion, ruined. Of course I will offer various cookies and baked goods on a platter while serving, but never for storing.

MINT – this deserves an entry of its own. If you make mint Anything – cookies, cake, ganache, whatever – the flavor is so potent that it will flavor anything else that is stored with it. Always store your mint desserts alone and airtight. Always. Period.

And then there are those desserts that shouldn't be stored at all. If a recipe says “serve immediately” then do it! Strawberry shortcake comes to mind as do hot souffles and ice cream sundaes; once assembled, they should be brought to the table right away.

Tweet

HOW TO USE MEASURING CUPS

Dip and Sweep method

There are many ways to use a measuring cup. You can scoop the cup into your flour or sugar and shake off the excess, you could spoon the ingredient into the cup and level it off with a butter knife (what we call “dip and sweep”) or you could sift flour right into the cup. All of these techniques will give you different amounts by volume and that’s just three of many different ways you might be using your measuring tools.

1. Aerate flour by whisking it first. Flours will compact upon storage. Fluffing it up a bit will give you a better result. Skip this step if your measuring granulated sugar.
2. Using the exact-sized measuring cup called for, dip it into your ingredient so you have a heaping scoop.
3. Scrape off the excess with a straight edge implement, such as an icing spatula.

When cooking, cook to a recipe. When baking, bake to a formula. For instance, if you'd like a little more or less salt in your soup, taste it first, then go ahead. On the other hand, if a muffin recipe says to add 1/2 tsp of salt, you should add exactly that much. Altering baking recipes can result in a less-than-tasty product. (Anything with baking powder in it needs a little salt to help things along.)

If you're trying a new recipe, try it exactly as written the first time. Make adjustments once you have tasted it and you know how it works.

U.S. measurements used in the kitchen have these proportions:

3 teaspoons = 1 tablespoon = 0.5 fluid ounces

16 tablespoons = 1 cup = 8 fluid ounces

2 cups = 1 pint = 16 fluid ounces (a pint of water weighs one pound)

4 cups = 2 pints = 1 quart

4 quarts = 1 gallon

Tablespoons are abbreviated T or Tbsp. Teaspoons are abbreviated t or tsp. Cups are abbreviated c.

Butter often has measurements marked on the wrapper in tablespoons. To use these measurements, use a sharp knife to cut straight through the stick, wrapper and all. Generally, one stick of butter is 1/2 cup.

Flour is best measured by weighing it, but if you wish to measure flour by volume, sift it first and spoon it into the dry measure gently, without pressing or packing it in. Then level with a knife as usual.

Measure brown sugar by packing it moderately firmly into a dry measure with the back of a spoon.

To measure things like grated cheese or chopped nuts, pack them loosely into a dry measure until they are about even with the rim.

To measure a substance with the consistency of peanut butter or shortening, use a spatula to pack it into a dry measure. Then, use the spatula to scoop it out again.

Spraying the measuring cup with non-stick spray before filling it with peanut butter helps the peanut butter slide out more easily.

An alternative method for measuring large (over half cup or more) things of an awkward consistency (margarine, peanut butter etc) is displacement measurement. To do this take a large liquid measuring vessel (e.g. 2C measuring glass), fill it with water to a particular point (e.g. 1C) and then scoop the food you are trying to measure into the water. Add the measure you want (e.g. 1/2C) to the measure the water was at (e.g. 1C), and when the water level is to the new measure (1 1/2C), pour off the water and use the amount of substance you measured.

A jigger or a shot is .1875 U.S. cups, or 3 Tbsp. Should you need to measure one, jigger measurements are available.

You may see definitions and even measuring spoons or tools for a "pinch", "dash", and so on. You can measure these quantities if you want, but they usually connote a generic small amount, to taste. These spoons contain quantities as follows:

Tad: 1/4 tsp.

Dash: 1/8 tsp.

Pinch:1/16 tsp.

Smidgen: 1/32 tsp.

A "dollop" is not a specific measurement, but rather a smallish lump of a semisolid food or a splash of liquid. It is to taste, perhaps however much will stick to a spoon.

Tweet

Baking Tools and Equipment

If you want to create the very best baked goods, there are some important items you should consider purchasing that will greatly improve the outcome of your recipes. We were thinking of listing these baking tools and their uses in order of importance, but it really depends on what you are making, so consider this a randomly ordered list – except for #1. Accurate measuring tools are really important, no matter what you are baking or cooking.

1. High Quality Measuring Tools – Precisely made dry and liquid measuring cups are some of the best investments you will ever make that will positively affect your baking. We recommend dry measuring cups and spoons from Cuisipro or King Arthur Flour, as well as both Anchor Hocking and classic Pyrex liquid measuring cups. You should note that in 2011, Pyrex came out with some “read-from-above” liquid measuring cups, but in an independent test, they were not as accurate as their older models. It appears that they are again producing their classic styles. Go with those.

2. Commercial Half-Sheet Pans – Heavy-duty aluminum pans, typically 18 x 13 inches, used for cookie sheets, large-batch brownies and sponge cakes; for protecting the oven from dripping pies; as a tray to catch ingredients you are sprinkling on cakes or cookies; for carrying ingredients from here to there, etc. There are so many uses! You can buy yours at a commercial kitchen supply store but you can find them online and at better kitchen and house ware stores.

3. Parchment Paper – Cut parchment paper to fit cake pans, make parchment cones and, of course, to line cookie sheet pans (half-sheet pans), making for easy clean up. It is also handy to sift dry ingredients onto it; you can then pick up the paper and pour ingredients right into a bowl or measuring cup.

4. Oven Thermometer – Without an independent oven thermometer, you do not really know what temperature your oven is heating to. Poorly calibrated ovens are pretty common and can wreak havoc with your baked goods. CDN makes several reliable ones; their MOT1 Multi-Mount Oven Thermometer is very highly recommended. It can hang from or be perched on a rack and also has a magnet.

5. Shot-glass Measuring Cup – This looks like a shot glass, but it has measurements printed on the outside ranging from 1 teaspoon to 2 tablespoons, with milliliters measurements as well. It is very practical when measuring small amounts of liquid. Crate & Barrel carries a great one called the Mini Measure.

6. Rubber or Silicone Spatula – Okay, in the old days we called these rubber spatulas (and many people still do) but nowadays most are made of silicone. Either way, these flexible spatulas scrape the last bits out of bowls and bottles, they fold delicate ingredients together and gently stir items in pots on top of the stove. The best baking tools are multi-purpose and these are some of our favorite. We like having an array of sizes from extra small (gets into small bottles), to standard size (great for everything) and extra large, too (perfect for folding egg whites and handling large quantities of food).

7. Icing Spatulas (offset and straight) – The “other” spatula for the baking kitchen. They are inexpensive and it pays to have short, long, straight and offset versions if you do a lot of baking. We use them to apply frosting on tiny cupcakes as well as giant wedding cakes, to smooth thick batter in pans for a leveled layer that allows the dessert to bake evenly, and to loosen a cake’s sides from its pan for easier unmolding.

8. Wire Whisks – Whisks come in several different shapes, and they all serve their own purpose, so we recommend having a variety at your disposal in the kitchen. A balloon whisk with a large, bulbous end is best for large amounts of ingredients. We like to use this shape to help start the folding process when making angel food cakes, for instance, or when folding large amounts of whipped cream into mousses, then we finish off with a silicone spatula. Whisks with a more narrow profile are great for using in pots and pans. Their slender shape makes them a more agile choice when whisking lemon curd or pastry cream on top of the stove. We use an assortment of metal whisks, as well as whisks with silicone-coated wire that scrapes the sides of a bowl like a spatula.

9. Silicone Pastry Brush – Silicone transformed the pastry brush. The old-fashioned type with natural or nylon bristles not only shed but also held onto flavors and colors. If you used one for BBQ sauce or a strong curry, forget using it for a delicate apricot glaze the next day, even after thorough washing. Silicone brushes clean up perfectly in the dishwasher with no residual trace of flavors or pigment and they don’t shed! They come in various sizes, but for the pastry kitchen, look for ones with delicate “bristles” such as the one shown.

10. Bench Scraper – Ah, we love a simple baking tool that has multiple uses and simply gets the job done! Bench scrapers scoop up ingredients to transfer to bowls, aid in cutting brownies and bars and make for easy clean up. After you have dusted your work surface with flour to roll out pastry, the bench scraper gets every last bit of flour and dough up off of the surface at the end. Especially if dough sticks to the surface, it is excellent at getting that up, too. When we chop nuts, the bench scraper scoops them and transfers them to batters and doughs and then easily scrapes up all the little powdery bits left on the table. These are one of those items where once you have one handy, you will use it again and again.

Tweet

A guide to successful BAKING!

       

What exactly is baking? Very few people know the history of baking sweet and pastries. Most of us just get them "all boxed up" ready for feasting. Baking is a complete science, with the need to be precise with measurements and timing, but it is also an art - that can be interpreted in number of ways, in different styles. It is hard to indicate the exact date of invention of  the cakes and pastries, yet it is possible that the Egyptians may have actually learned the process of making sweets from the Babylonians. An ancient painting dated 1175 B.C. pictures the ceremony of making bread and cakes in the palace of the King Ramses III. It is also known that sweets made of sugar were merchandised in Egypt in 700 B.C.

Appreciating baking requires understanding not only the process by which something is made but also the role of each ingredient. We can all start by understanding the recipe and following them before attempting to recreate your own. More importantly, bake with all you heart. Baking maybe science, but at the end of the day, it is also a practice of happiness.

                          KNOW YOUR INGREDIENTS

The secret to successful baking is using the right tools and ingredients and the knowledge on how to store them properly, too. Sometimes the flour sitting on your cupboards is just so much mightier than a sword.

• BREAD FLOUR - Composed of a protein content of 11-13%, this flour is used for breads and other baked products that requires high-quality gluten formation. It is said that gluten formation contributes to the chewiness of a cookie

• CAKE FLOUR - One of the most delicate kinds of flour. It is used for delicate cakes like chiffon. It has low protein content (7-8%) prevents too much gluten formation, which results to a softer baked products. It can also be used in making your pancakes and waffles.

• ALL-PURPOSE FLOUR - The most popular kind of flour. It contain a neutral protein percentage of 905-11.5%, which makes it the most widely used flour in the pantry.  It can be used for all baking products with moderation in mixing.

• SALT - An essential ingredient to any baked products. It acts as a binder to all ingredients and seasoning as well.

• BAKING POWDER -  A leavening agent for baked goods. Contains baking soda and cream of tartar. It doesn't need to be combined to acid to be able to work as a rising agent.

• BAKING SODA -  Also known a bicarbonate of soda. It needs to be combined with an acid (lemon juice, sour cream, yogurt, cocoa powder, etc.) to be able to act as a rising agent.

• INSTANT DRY YEAST - A commercial form of yeast that can be found in any supermarket or bakery. It can be added directly to any baked products and doesn't need to be hydrated.

• SUGAR - A sweet substance widely used in baking. It gives moisture to cakes, chewiness to cookies, life to the yeast and sweetness to desserts.

• FAT - Is one of the most important ingredients in baking. It provides tenderness, moisture, richness and taste to any baked goodies. Fats can be in the form of butter, oil and vegetable oil shortening.

• EGGS - Another important ingredient in baking. It acts as a binder to the rest of the ingredients and gives structure, moisture, color and flavor. Egg whites provides a very good light texture when used as a foam.  Meanwhile the yolks provide color, flavor and volume to the baked goods.

• COCOA POWDER - Is a dry form of chocolate that doesn't contain sugar. It is used as a chocolate flavoring. Naturally absorbs moisture so it has to be mixed with liquid when used in baking.

• VANILLA EXTRACT - A concentrated flavoring derived from the seed of pod of the orchid Vanilla Planifolia.

       Now that you know the basic ingredients and its properties you need to have have the proper tools,  so investing in the a good oven if you don't own one already is the first step to your baking escapades. Again baking is purely science yet your attitude towards baking will definitely create a lasting impressions on every baked goodies you will make in the future. Passion in baking is a factor but you also have to be dedicated as well, the key to a successful baking is simply combining your passion and dedication, hence baking is a practice of happiness. Happy baking everyone!

Tweet