When you are baking, your recipe always specifies if you need to prepare your pans in any special way.
But sometimes you can do things a bit differently and still have fabulous results.
When the recipe states to grease the pan, use solid shortening, not cooking oil.
Butter can also be used. But, shortening is recommended.
For pizza crusts, many times you can just sprinkle your pan or stone with cornmeal instead of using shortening. But, use shortening if you are making a pan pizza so the crust won't stick to the sides of the pan.
When making cookies, instead of greasing the pan you can line it with parchment paper. You can also buy silicone mats to line cookie sheets with. The cookies will slide off either the parchment or silicone mat lined pans.
For baking goods that call for flouring and greasing the pan, you can buy sprays that are a combination of flour and cooking spray. One brand is Baker's Joy and the other is made by Pam cooking spray.
When you are making something chocolate and you need to grease and flour the pan, instead of flour- use cocoa powder.
You won't have a white ring show on the brown chocolate.
If you have a non-stick pan, do not use cooking spray on it.
The spray leaves a residue that may build up and be hard to remove.
Hopefully these tips will help you.
I have some great food that I'd like to share with you.
Showing posts with label all purpose flour. Show all posts
Showing posts with label all purpose flour. Show all posts
Sunday, June 13, 2010
Tuesday, June 8, 2010
What Makes A Food Whole Grain
The Whole Grains Council defines whole grains this way:
Whole Grains or foods made from them contain all the essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed the food should give you about the same balance of nutrition that is found in the original grain.
The more processed the grains are, the more nutrients are lost.
When baking with whole grains, it is possible to bake with all whole grains, but most baked goods benefit from a mix of whole grain and all-purpose flours.
Many times, to get the best texture you will need to use both flours. If you do use all whole grain flour, you may want to let the baked food rest overnight to soften up the rougher texture of a whole grain such as whole wheat.
If you are wanting to add more whole grains to your recipes, try experimenting with 1/4 whole grains and increase until you find the taste and texture that you want.
Whole Grains or foods made from them contain all the essential parts and naturally occurring nutrients of the entire grain seed. If the grain has been processed the food should give you about the same balance of nutrition that is found in the original grain.
The more processed the grains are, the more nutrients are lost.
When baking with whole grains, it is possible to bake with all whole grains, but most baked goods benefit from a mix of whole grain and all-purpose flours.
Many times, to get the best texture you will need to use both flours. If you do use all whole grain flour, you may want to let the baked food rest overnight to soften up the rougher texture of a whole grain such as whole wheat.
If you are wanting to add more whole grains to your recipes, try experimenting with 1/4 whole grains and increase until you find the taste and texture that you want.
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