Tips and Tools That You Will Need for Baking

Tips and Tools That You Will Need for Baking

To many people baking seems like an easy task, but in reality, baking is all about math, measurements, and preciseness. When I started baking in 6th grade I had no idea to use certain equipment’s for baking. This is a very common mistake that people make when baking. By doing this, your finished product will certainly not taste right or will not look like what it should look like. Today I am here to inform you about tips and the purpose and the importance of tools in baking.

In the picture on the left; spatulas, whisks, scoops, sift, baking paper and cupcake liners are included. These are some of the basic tools that you will need for baking. They are designed for the baking process and each have their own use. First of all, whisks help to blend the batter and incorporate air into the mixture, as air is an important factor for baking. The rounded wires helps to smooth out the batter and the hollow in between allows air to be mixed with the batter. A spatula is also a handy tool when it comes to baking. It helps us fold in ingredients without easily breaking the air bubbles that was created during the whisking process. The silicon texture grabs anything from the bottom of the bowl and help incorporate the ingredients evenly. Next the scoop was for scooping/measuring out a good proportion and serving size of the batter or dough. Lastly a sift, it’s main goal is to strain your dry ingredients or liquid that may have large chunks in it. As the authors said “you should have a fine strainer for baking and straining stocks and sauces,” (Paul, Eric 14). This will improve the quality of your finished product.

                 The most important part of baking is measuring out your ingredients precisely. By having a set of measuring spoons and a measuring cup can help you in lots of ways. By doing this, you will increase the quality of your finished product. To measure correctly, you use the spoon size according to the recipe and fill it to the top. To be precise, you can take a knife and level off the top
                                                                  

All the New Joy of Cooking

Cooking is way we can represent ourselves. It can represent our lifestyles and culture. The book not only provides recipes for meals, it also provides essential cooking basics at a glance: washing and storing salad greens, selecting a pasta and a matching sauce, and determining when a piece of fish is cooked through.

This book is really about what we can do to be healthy by having freshness, convenience, and healthy food in our fridge or pantry. Reviews state "An essential cookbook" (Martha Stewart Living). "For millions of Americans, the Joy of Cooking is a beloved kitchen companion, a friendly source of advice on everything from how to roast a chicken to a recipe for the best brownie ever" (Los Angeles Times).

Each chapter is organized on type of food it is. An example is fruits. In the fruits chapter, I learned how to shop for fresh fruits, prepare fruits, and cook fruits. There are many rules that can help you preserve fruits from rotting.

I now know that in November, the fruits that are in season are cranberries, mandarins, persimmons, and quinces. I also gained the knowledge of trying to leave the peels on the fruit while eating. However, only do this if you know the fruit is organically made.

What do you to preserve your fruits? Are you going to choose healthy? If so, what are you going to do maintain a healthy diet?

Bombauer, Irma Von Starkloff. Joy Of Cooking / All New All Purpose. NY, NY: Scribner, 1997. Print.