Cookery Wisdom
Baking
Baking Ingredient Temperatures
Temperature of ingredients is important for baking. Whereas eggs and milk should be at room temperature when added to the creaming process for the desired fluffy and tender texture and to prevent splitting, for many pastry making recipes the ingredients should be cold. To warm eggs, just immerse and roll in warm water for a few minutes.
Bread Kneading
The secret to loafs with a crunchy outside and springy centre is kneading! But, contrary to common thinking that beating the hell out of the dough is good for it, gentle kneading is ideal. There are many ways to knead but, scientifically, if you understand that kneading develops springy gluten in the mix and helps to evenly distribute the gases released by the yeast for an even rise, then you would appreciate good gentle kneading technique. Kneading involves stretching and folding the dough - with gentle standard moves! Follow these steps and moves:
Step 1: Prevent sticking: Get a bowl of a little flour and have handy to lightly dust your hands, work surface and ball of dough with flour. This is important to avoid any sticking.
Step 2: Push away: Place the heel of your hand on the dough, push down and away to stretch the dough away from you.
Step 3: Pick up the end and fold back onto itself. Turn it 45 degrees, repeat Step 2 to stretch and fold onto itself. Just keep repeating. Develop a gentle rythm and become a slave to it until your dough has a springy feel and a slightly shiny look.
This process can take anytime between 5 and 20 minutes, depending on the flour you use and the quantity of dough being worked – knead to the rythm until you get the springy feel and shiny look!
Step 1: Prevent sticking: Get a bowl of a little flour and have handy to lightly dust your hands, work surface and ball of dough with flour. This is important to avoid any sticking.
Step 2: Push away: Place the heel of your hand on the dough, push down and away to stretch the dough away from you.
Step 3: Pick up the end and fold back onto itself. Turn it 45 degrees, repeat Step 2 to stretch and fold onto itself. Just keep repeating. Develop a gentle rythm and become a slave to it until your dough has a springy feel and a slightly shiny look.
This process can take anytime between 5 and 20 minutes, depending on the flour you use and the quantity of dough being worked – knead to the rythm until you get the springy feel and shiny look!
Bread Making Tips
Follow these tips to give your loaf the best chance.
1. Don’t worry about costly flours. As a general rule, stick to good value white flour. To get to bread making quality flours go through so much processing, all the bran is removed – so why waste money on claimed falsities. If you want bran and wheat germ, then target them but your loaf will not be perfect with outside crunch and soft centre.
2. Rest, rest and rest. Yeast and flour need some time to work together. Allow at least 20 minutes before you start kneading.
3. Become aware of how your loaf is coming together. Recipes are just guidelines. All kinds of things can affect the mix, from the weather to the draughts in your kitchen. You need a warm space for proving so that the yeast can start working for your loaf to get to an impressive height. In winter you might need to put it near the fire or warming the bowl before adding the ingredients. In hot summers, place the flour in the fridge overnight.
4. Prove, prove and prove. After kneading (see our separate wisdom on how to properly knead) let the dough prove until it's risen by at least half. Then, after shaping, let it prove again by a half to two-thirds. Some doughs require more kneading and proving after 30 minute proving intervals. Have a look and be aware to give your loaf the best chance to impress you.
5. Knock it back. If you don't knock it back you risk uneven baking from hidden carbon dioxide bubbles.
6. Shape your dough into the form you desire. Shaping creates tensions on outside surface.
6. Score but not cut. Scoring will help your loaf rise to your desired shape.
7. Don't trust your domestic oven dials for temperature control. Rely on an oven thermometer for the required 240 degrees.
7. Commercial ovens have a steam function to provide the required initial moist atmosphere. For domestic ovens use a Dutch Oven with a heavy lid to capture all the moisture released as the dough expands. After cooking (normally around 20 minutes) you can remove lid to allow for crust to develop to your desired colour. Look through the oven window - the darker the colour the more flavour permeates the crumb - but be careful not to burn the loaf.
8. Be aware of any hot spots in your oven and move the Ducth Oven around for an even bake.
9. There is only one way to check when the loaf is baked! knock the base for the hollow noise. Let it rest!
10. Experiment and create but before you add any extra ingredients, develop your dough first. Adding a little oil or butter to the mix will add a richer flavour and shortness. Adding milk will result in a rich coloured crust. Using half cup of rye flour will create a better textured loaf and replacing half the liquid with soy milk will make your loaf rise higher and stay softer for longer. But be aware of the chemistry, acidic ingredients (e.g. onions) may deter rising and moist ingredients (e.g. courgettes) may deter baking.
1. Don’t worry about costly flours. As a general rule, stick to good value white flour. To get to bread making quality flours go through so much processing, all the bran is removed – so why waste money on claimed falsities. If you want bran and wheat germ, then target them but your loaf will not be perfect with outside crunch and soft centre.
2. Rest, rest and rest. Yeast and flour need some time to work together. Allow at least 20 minutes before you start kneading.
3. Become aware of how your loaf is coming together. Recipes are just guidelines. All kinds of things can affect the mix, from the weather to the draughts in your kitchen. You need a warm space for proving so that the yeast can start working for your loaf to get to an impressive height. In winter you might need to put it near the fire or warming the bowl before adding the ingredients. In hot summers, place the flour in the fridge overnight.
4. Prove, prove and prove. After kneading (see our separate wisdom on how to properly knead) let the dough prove until it's risen by at least half. Then, after shaping, let it prove again by a half to two-thirds. Some doughs require more kneading and proving after 30 minute proving intervals. Have a look and be aware to give your loaf the best chance to impress you.
5. Knock it back. If you don't knock it back you risk uneven baking from hidden carbon dioxide bubbles.
6. Shape your dough into the form you desire. Shaping creates tensions on outside surface.
6. Score but not cut. Scoring will help your loaf rise to your desired shape.
7. Don't trust your domestic oven dials for temperature control. Rely on an oven thermometer for the required 240 degrees.
7. Commercial ovens have a steam function to provide the required initial moist atmosphere. For domestic ovens use a Dutch Oven with a heavy lid to capture all the moisture released as the dough expands. After cooking (normally around 20 minutes) you can remove lid to allow for crust to develop to your desired colour. Look through the oven window - the darker the colour the more flavour permeates the crumb - but be careful not to burn the loaf.
8. Be aware of any hot spots in your oven and move the Ducth Oven around for an even bake.
9. There is only one way to check when the loaf is baked! knock the base for the hollow noise. Let it rest!
10. Experiment and create but before you add any extra ingredients, develop your dough first. Adding a little oil or butter to the mix will add a richer flavour and shortness. Adding milk will result in a rich coloured crust. Using half cup of rye flour will create a better textured loaf and replacing half the liquid with soy milk will make your loaf rise higher and stay softer for longer. But be aware of the chemistry, acidic ingredients (e.g. onions) may deter rising and moist ingredients (e.g. courgettes) may deter baking.
How to make perfect Cakes - Everytime!
Follow these cake baking guidelines to make perfect cakes – every time!
1. Use the right cake flour
First of all, not all flours are cake baking flours! Avoid all-purpose flour and for best results use cake flour: a bleached and finely milled flour made from soft winter wheat variety. It is great for cakes because:
• It has a lower content of gluten-producing proteins than all-purpose flour-around 7 percent versus 10 percent to 12 percent to bake into a fine, soft texture.
• Bleaching raises the acidity of the batter, which allows the starch in the flour to absorb more moisture, enhancing the cake's tenderness.
If you can’t readily get cake flour, you can substitute three-quarters of a cup of all-purpose flour mixed with two tablespoons of corn starch for each cup of cake flour called for in the recipe.
2. Recipes are crucial
Unless you have made a cake many times and perfected it, relative ingredient quantities should be exact. The order in which ingredients are mixed or added is important. The liquid: dry ingredient ratios are important so measures are crucial. Follow these measuring guidelines for accurate recipe baking:
• Flours: Never just scoop the flour directly from its container. This will probably result in excess flour to dry or crumble your baking. Always lightly spoon into the measuring cup, shaking the container back and forth until overflowing; drag the flat back of a knife across to level it off. This applies to all flours.
• Oats: Same as flours.
• White Sugar: Same as flour.
• Brown Sugar: Pack it in the measure cup with a spoon until filled and level.
• Cocoa: Same as flours.
• Leaveners: First lightly fluff the leavener with a measuring spoon. Scoop to overflow and level with a knife.
• Salt and Spices: Same as leaveners.
• Margarine and Butter: If in a tub, scoop and press required quantity into a spoon or cup and level with a knife. If in stick-style follow the measures on the side and use a sharp knife to slice through required length.
• Liquids: For all liquids including tricky honey, syrup, juices etc. if using cups, place cup on horizontal counter and fill until the centre of the cup reaches your measure level at eye level; not the edges which will be a little higher due to physics (see the Institute’s Cookery Conversions wisdoms). For spoons, fill them to the edge but not overflowing at the top.
3. Sifting is important
Sift flours, spices, cocoa and bicarbonate of soda or baking powder to remove lumps. Sifting only takes a minute and is important as it aerates the ingredients to ensure a nicely textured cake. Sifting also helps blend the ingredients in well together.
4. Beating at the right temperature and thoroughly is important
Chilled milk or eggs will harden the butter and even curdle it. Bring everything to room temperature before you beat. If you use the right cake flour a thorough beat will produce a smooth emulsion with evenly dispersed ingredients. Beat on high for a short time after the ingredients come together. Beating all purpose flour may form gluten which leads to a crumbling cake. If the recipe calls for creamed butter and sugar, beat these ingredients thoroughly until they become a pale yellow colour to create a light textured cake.
5. Be aware of bicarbonate of soda
When adding bicarbonate of soda to a melted liquid (such as butter and sugar or golden syrup), add it, then mix it in to the other ingredients quickly because it starts to bubble and froth immediately.
6. Avoid air bubbles
If you are not baking an egg based cake which you want to rise, get rid of the dreaded air bubbles by dropping the pan from a foot high on a hard surface after you smooth its top with a rubber spatula. The impact of the fall will force large air bubbles out and settle the batter into the pan, producing a more even shape.
7. Use and prepare the right pan size
Be sure to use the right sized pan, or adjust cooking times accordingly. Grease pans with butter, olive oil or a baking spray, or line with baking paper to prevent the cake from sticking. A sprinkling of flour can also help.
8. Preheat the oven
Be sure the oven is preheated to the correct temperature for best results.
9. Position pan in the oven
Put the cake into the oven on the lowest shelf (the bottom third) so the top of the cake is in the middle of the oven.
10. Be aware of the cake cooking
Keep an eye or try and visualise what is happening to the cake the while it's baking. Use a timer as an aid.
11. Guidelines for readiness
If it starts to shrink back from the sides of the pan it's ready. The top should be lightly springy to touch. Use a skewer or cocktail stick and insert into the centre. It should come out clean. If it is gooey, it means not done.
12. Allow to cool
Always leave a cake in the pan for five minutes to cool once it comes out of the oven. Then turn it onto a wire cake rack to cool completely. If the cake is stuck to the pan, run a knife around the sides to help loosen it. If a chunk of cake gets stuck in the pan, scrape it out and use it anyway. Simply place it on the hole in the cake and ice over any imperfections. Once your friends start eating, they won't notice!
13. Icing
Not all cakes need to be iced. Sometimes a simple dusting of icing sugar or a lemon glaze is the perfect complement. Save any icing or decorating until the cake has completely cooled for best results.
Follow these guidelines for perfect cakes – every time!
1. Use the right cake flour
First of all, not all flours are cake baking flours! Avoid all-purpose flour and for best results use cake flour: a bleached and finely milled flour made from soft winter wheat variety. It is great for cakes because:
• It has a lower content of gluten-producing proteins than all-purpose flour-around 7 percent versus 10 percent to 12 percent to bake into a fine, soft texture.
• Bleaching raises the acidity of the batter, which allows the starch in the flour to absorb more moisture, enhancing the cake's tenderness.
If you can’t readily get cake flour, you can substitute three-quarters of a cup of all-purpose flour mixed with two tablespoons of corn starch for each cup of cake flour called for in the recipe.
2. Recipes are crucial
Unless you have made a cake many times and perfected it, relative ingredient quantities should be exact. The order in which ingredients are mixed or added is important. The liquid: dry ingredient ratios are important so measures are crucial. Follow these measuring guidelines for accurate recipe baking:
• Flours: Never just scoop the flour directly from its container. This will probably result in excess flour to dry or crumble your baking. Always lightly spoon into the measuring cup, shaking the container back and forth until overflowing; drag the flat back of a knife across to level it off. This applies to all flours.
• Oats: Same as flours.
• White Sugar: Same as flour.
• Brown Sugar: Pack it in the measure cup with a spoon until filled and level.
• Cocoa: Same as flours.
• Leaveners: First lightly fluff the leavener with a measuring spoon. Scoop to overflow and level with a knife.
• Salt and Spices: Same as leaveners.
• Margarine and Butter: If in a tub, scoop and press required quantity into a spoon or cup and level with a knife. If in stick-style follow the measures on the side and use a sharp knife to slice through required length.
• Liquids: For all liquids including tricky honey, syrup, juices etc. if using cups, place cup on horizontal counter and fill until the centre of the cup reaches your measure level at eye level; not the edges which will be a little higher due to physics (see the Institute’s Cookery Conversions wisdoms). For spoons, fill them to the edge but not overflowing at the top.
3. Sifting is important
Sift flours, spices, cocoa and bicarbonate of soda or baking powder to remove lumps. Sifting only takes a minute and is important as it aerates the ingredients to ensure a nicely textured cake. Sifting also helps blend the ingredients in well together.
4. Beating at the right temperature and thoroughly is important
Chilled milk or eggs will harden the butter and even curdle it. Bring everything to room temperature before you beat. If you use the right cake flour a thorough beat will produce a smooth emulsion with evenly dispersed ingredients. Beat on high for a short time after the ingredients come together. Beating all purpose flour may form gluten which leads to a crumbling cake. If the recipe calls for creamed butter and sugar, beat these ingredients thoroughly until they become a pale yellow colour to create a light textured cake.
5. Be aware of bicarbonate of soda
When adding bicarbonate of soda to a melted liquid (such as butter and sugar or golden syrup), add it, then mix it in to the other ingredients quickly because it starts to bubble and froth immediately.
6. Avoid air bubbles
If you are not baking an egg based cake which you want to rise, get rid of the dreaded air bubbles by dropping the pan from a foot high on a hard surface after you smooth its top with a rubber spatula. The impact of the fall will force large air bubbles out and settle the batter into the pan, producing a more even shape.
7. Use and prepare the right pan size
Be sure to use the right sized pan, or adjust cooking times accordingly. Grease pans with butter, olive oil or a baking spray, or line with baking paper to prevent the cake from sticking. A sprinkling of flour can also help.
8. Preheat the oven
Be sure the oven is preheated to the correct temperature for best results.
9. Position pan in the oven
Put the cake into the oven on the lowest shelf (the bottom third) so the top of the cake is in the middle of the oven.
10. Be aware of the cake cooking
Keep an eye or try and visualise what is happening to the cake the while it's baking. Use a timer as an aid.
11. Guidelines for readiness
If it starts to shrink back from the sides of the pan it's ready. The top should be lightly springy to touch. Use a skewer or cocktail stick and insert into the centre. It should come out clean. If it is gooey, it means not done.
12. Allow to cool
Always leave a cake in the pan for five minutes to cool once it comes out of the oven. Then turn it onto a wire cake rack to cool completely. If the cake is stuck to the pan, run a knife around the sides to help loosen it. If a chunk of cake gets stuck in the pan, scrape it out and use it anyway. Simply place it on the hole in the cake and ice over any imperfections. Once your friends start eating, they won't notice!
13. Icing
Not all cakes need to be iced. Sometimes a simple dusting of icing sugar or a lemon glaze is the perfect complement. Save any icing or decorating until the cake has completely cooled for best results.
Follow these guidelines for perfect cakes – every time!
Melting Chocolate
Always melt chocolate over indirect heat, never by direct heat - best over simmering water. Its important not to overheat chocolate and lose its lustre. For perfect shine and viscosity heat to 36.9 degrees. If you don't have a thermometer do what patissieres rely on: use your finger to place a little of the meled chocolate on your lower lip. If it splits/goes grainy (usually because water has managed to find its way in!) try adding a few drops of groundnut (or another flavourless) oil and mixing swiftly. This "should" slacken the mixture and return it to its former glossy glory.
Ganache Retrieval
What do you do with a ganache that’s lost its shiny body? Just use a hair dryer on very gentle setting!
How to Clean your Rolling Pins
Tips for Successful Soufflés
Its all about the rise so, help it along!
Why not make your base sauce for the filling first or even the day before. It can be a roux with cheese for a savoury or a coulis with your fave fruit for a sweet one.
But on the day, preheat your oven to 180°, get some butter to room temp., get your base sauce to cool or at room temp. and put your deep moulds (you need depth for souflee) in the fridge. Cold moulds will allow the room temp. butter (and/or cheese) to stick better as you brush upwards, you only need to do it once, properly, no need for multiple brushing.
Aerate your eggs to a meringue consistency (why not use your mixer to treat as a meringue without sugar, just sprinkle salt!). Aerated eggs do not wait and start to lose air so, immediately use the 1/3 rule: spoon 1/3 into the base sauce to whisk and incorporate well, then fold in the rest, preserving as much of the developed air as possible; use your thumb to create a ridge for the "top Hat".
Now bake: 180° for 10 minutes and Voila: serve immediately!
Why not make your base sauce for the filling first or even the day before. It can be a roux with cheese for a savoury or a coulis with your fave fruit for a sweet one.
But on the day, preheat your oven to 180°, get some butter to room temp., get your base sauce to cool or at room temp. and put your deep moulds (you need depth for souflee) in the fridge. Cold moulds will allow the room temp. butter (and/or cheese) to stick better as you brush upwards, you only need to do it once, properly, no need for multiple brushing.
Aerate your eggs to a meringue consistency (why not use your mixer to treat as a meringue without sugar, just sprinkle salt!). Aerated eggs do not wait and start to lose air so, immediately use the 1/3 rule: spoon 1/3 into the base sauce to whisk and incorporate well, then fold in the rest, preserving as much of the developed air as possible; use your thumb to create a ridge for the "top Hat".
Now bake: 180° for 10 minutes and Voila: serve immediately!
Gluten Gree?
If you must be Gluten Free, how do you recreate the structured network of proteins for your bake?
- You can help lift by using a bit more of the baking powder or other raising or leavening agents than specified in the recipe
- Adding some more eggs to increase the albumin protein for more elasticity in the dough
- Adding some Xanthum Gum to help bind and hold together the other ingredients in the bake
- You can help lift by using a bit more of the baking powder or other raising or leavening agents than specified in the recipe
- Adding some more eggs to increase the albumin protein for more elasticity in the dough
- Adding some Xanthum Gum to help bind and hold together the other ingredients in the bake