Baking 101 and Disclaimers
All the world is birthday cake, so take a piece, but not too much.
-George Harrison, (The Beatles)
- My Brother-in-Law would argue that baking is a science, all measurements need to be done precisely in order for things to turn out awesome. I say poppycock to that. Apart from recipes requiring baking power or yeast, I experiment here and there; how else would you find out that lemon really DOES taste good with dark chocolate?
- I don’t really like coconut, not in copious amounts, and only ever in curries. You’ve been forewarned.
- This is my “holy grail” cheat sheet. Bookmark this business now. Seriously, now.
Cup to Gram Conversions Article – Allrecipes.com
- I swear by my Kitchen Aid Stand Mixer; since it came into my life, I bake more, and of a higher quality. Mine is in Onyx, he goes by the name of Jeeves.
- When I cite a recipe calling for “sticky” ingredients (molasses, honey, maple syrup, etc), I use a bit of vegetable spray in the measuring cup. This allows you to pour the full quantity out much easier and makes for a quicker clean-up.
- Bakeware you should invest in, if you haven’t already, include the following:
-Baking Sheets (I prefer the rimmed sheets, but it’s up to you)
-Mixing bowls, these can be Melamine or stainless steel, both get the job done
-Old fashioned wooden spoon (slacking with your triceps curls? Fret not!)
-Good quality metal spatula or pastry scraper
-A few good cooling racks
- Last but not least, you must absolutely have a good sense of humour. The finished product might not look perfect, but I guarantee that nine times out of ten, it’ll taste rid-damn-diculously good.