Over centuries of baking, our forefathers (and mothers) have discovered various tips that solve various common baking problems. Here are some of the most helpful tidbits for using a few common ingredients that should prove useful in the kitchen when creating your baked creations.
Butter
Called for in many recipes, butter is one of the most universal ingredients used in baking and, as far as taste goes, there is really no substitute for real butter. Butter should be stored in the refrigerator, but can be safely left out for as much as a couple of days in a covered dish when you want to soften it, or for ease of spreading. For long term storage, butter can be wrapped and frozen with no problems at all.
When using butter in a recipe, your measurements will be more accurate if you use the stick form. Because the whipped variety has large amounts of air incorporated into it to help maintain its ability to spread easily, the net weight is less than the stick variety.
Flour
Although most people associate flour with ground wheat, flour can be made from grinding a number of different ingredients such as barley, almonds, or chickpeas. In baked goods, flour is what binds the other ingredients together, adding structure, flavor and texture. It can also be used as a thickener for sauces, gravies, and dessert fillings.
When baking with flour, proper measuring is a must. A common mistake in baking is to measure out too much flour which results in heavy or ..........read more
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