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Utensils Used In Baking - Yahoo Recipe Search
YummlyThink I was 10 years old when I taught myself how to bake bread. I'd already been cooking by that time for the family on a daily basis. This recipe is for Whole Wheat Everyday Bread. Baking bread isn't all that difficult at all! There are some basic steps and techniques to follow. Once you understand those basics, the rest is fun and so rewarding with the way the aroma drifts through the house. After the bread cools down to room temperature who could resist cutting into the loaf and slathering it with a favorite spread, butter or even an herbed butter or, maybe even some olive oil with infused herbs? This is one of my favorite recipes that I've made for many years and the one my kids loved growing up. A nice basic whole wheat bread that works well for sandwiches and for toasting too. This will make 3 smaller loaves or 2 good sized loaves. The bread once fully cooled and after about 6 hours can be frozen very well wrapped and air tight in plastic bags such as these. Use this trick....stick a straw into the bag and suck out the excess air to help preserve the fresh baked flavor. To defrost just leave on the counter overnight. You'll always have fresh bread without running to the store by keeping at least one loaf in the freezer. I prefer the high quality of King Arthur flour for my baking since it's a high quality product which I've used for years. Grandmother always said used unbleached flour and I do follow that advice! The Basics of Bread All ingredients unless noted should be at room temperature Make things easier and more organized by doing mise en place (mess in place - measure and assemble all ingredients and utensils before beginning) Lightly oil the loaf pans during mise en place and set aside. Yeast grows with a bit of sugar and salt will slow the leavening action of the yeast. The ideal temperature for proofing the yeast is 100 - 115° too cool will take a lot longer to rise and too hot can harm the yeast growing. There are usually 2 risings the first in a covered bowl and the second once formed into loaves Bread will rise slightly more after it's in the oven baking. A slit on top of the loaf with help that and keep a free form loaf from expanding the "wrong" way which is sideways. Use a serrated bread knife which is the easiest to make this slit. The slit doesn't have to be deep but just enough to break the surface. Want a crisper crust? Put a shallow pan of water in the oven with the bread when baking. Don't forget to have a cooling rack to fully cool down the loaves or any baked goods to cool. I have used a food processor or my stand mixer to do this but you can also do this by hand so I will list both electrified and old fashioned steps. It's just that simple...so don't let nerves get in the way!Food.comThis soft, spongy flat bread is used instead of utensils to scoop up a stew or vegetables. It is traditionally made with teff flour, a type of millet grown in Ethiopia. If you can't find teff you can substitute buckwheat or wheat flour, as this recipe does. The batter is usually treated as sourdough - a small portion saved from each recipe and allowed to ferment, then added to the new batter next time injera is made. This recipe uses baking soda and club soda to produce the same bubbly effect.Food.comThis is a classic Oaxacan dish, served with rice. Each family has their own version, this one is made by the Restaurant La Olla, Oaxaca México. A little information: Oaxaca is to Mexican food lovers and cooks perhaps what Florence is to art aficionados. Walking through any village market, or just down the street in Oaxaca is a aromatic as well as visual delight. In Oaxaca, it is difficult for one to walk for very long without ending up in a market and passing a dozen little restaurants. Not only has Oaxaca made significant contributions to the flavors of the world - especially with its extraordinary mole (mo-lay) sauces: sharp, thick, sweetly complex, with top notes of smoke, sometimes clove and citrus and always undertones of dried-chile heat, but the Indians from Oaxaca invented two of the cooking utensils that are still essential in Mexican cooking: the molcajete (stone utensil used to crush and mix spices) and the comal (metal utensil for heating and baking). Oaxaca is justly famous worldwide for its vibrant, inventive, and diverse cuisine. The markets and restaurants produce their succulent, rich moles for which Oaxaca is famous. There are at least seven basic varieties of mole made in the region. Here are nine: negro (black), amarillo (yellow), coloradito (reddish), almendrado (with almonds), verde (green), rojo (red), Manchamanteles (tablecloth stainer) and chichilo negro. There is always mole being served in Oaxaca, such as the coloradito; with its brick-red color of roasted chiles, sautéed spices, and ground, charred bread, it is elusively spicy and with a slightly tangy sweetness, a little smoky, with the fullness of toasted grain and a bit more pungent than the negro or the amarillo, which is especially mild, with its clean chile flavor, a strong top note of cumin and a slightly oily texture.- Measuring Spoons and Cups. In baking, precision matters the most; that’s where a solid set of measuring spoons and cups swoop in! I often place both my wet and dry measuring cups on standby since these buddies are my go-to in almost every recipe.
- Wooden Spoon. Just one wooden spoon can already do the trick. But having a couple of these babies lying around is super handy since wooden spoons are champs during stirring!
- Rubber Spatula or Scraper. I bet many of you didn’t realize how often a rubber spatula can be your kitchen superhero! This baking utensil is the ultimate sidekick for scraping out every bit of dough from your bowl or getting into those tight spots in a jam jar.
- Metal Turner. A turner can be your best buddy when you shift those warm, yummy sugar cookies onto the rack or dish out a tasty cake from a 13×9 pan. Personally, I prefer one with a thin metal blade; this superhero tool can effortlessly glide under my treats without squishing them or making a crumbly mess.
- OVEN THERMOMETER. What I own and love: Rubbermaid Oven Thermometer. Quantity recommended: 1 per oven. Unless you have a brand-new or regularly calibrated oven, your oven’s temperature is likely inaccurate.
- ELECTRIC MIXER. What I own and love: KitchenAid 5-Speed Hand Mixer. Quantity recommended: 1–2. An electric mixer is a must if you bake a lot. I use my hand mixer and stand mixer often.
- DIGITAL FOOD SCALE. What I own and love: OXO Good Grips Stainless Steel Food Scale. Quantity recommended: 1. This is most definitely in the top 3 of my very best baking tools list.
- SILICONE BAKING MATS. What I own and love: Silpat Premium Nonstick Silicone Baking Mats. Quantity recommended: At least 2. Baking mats are an essential cookie-baking tool.
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- Measuring Cups (Liquid and Dry) and Spoons. Baking is all about precision, so a complete set of measuring cups and spoons is a must. You'll need dry and wet measuring cups to accurately measure all your ingredients.
- Wooden Spoon(s) One wooden spoon is enough, but this baking tool is very handy, so it can be helpful to have a couple around. Wooden spoons are so sturdy they're great for all kinds of stirring.
- Rubber Spatula/Scraper. We bet you reach for your rubber spatula more often than you think. This baking tool is ideal for scraping the last bit of batter or dough out of a pan or the nooks and crannies of your jam jar.
- Spatula/Metal Turner. When transferring fresh-out-of-the-oven cookies to a cooling rack or serving a cake from a 9x13 pan, there's no better baking tool than a spatula.
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You need only a few baking utensils to make pastry, bake a cake, bread or muffins, so the initial outlay is low, but benefits are much higher. Baking not only warms the kitchen but also the heart. It's a known fact that if you are staging your home to sell it, just throw a cinnamon-laced dish in the oven when a possible buyer is coming to see the p...
But there are other reasons why people bake - to save on their food budget and to control the additives that go into their food. And some, just love to bake - love doing it, like the baking results and get much satisfaction out of the family enjoying the baked treats too.
Whether you plan to bake a little or a lot, there are some essential baking utensils you'll need to accomplish your baking tasks. Of course, there are a few appliances that can also help with your baking and I'll address these a little too. Though you can bake without them, they are time-savers and those minutes can surely add up. They also help if...
- 19 Essential Cake Baking Tools and Equipment. Whether you’re a seasoned baker or a baking enthusiast, having the right tools around the kitchen makes all the difference!
- 1 – Mixer. Mixing Whipped Cream In A Stand Mixer With The Whisk Attachment. While you can certainly mix ingredients by hand for some recipes, a stand mixer is a game-changer.
- 2 – Rubber Spatulas. Four Rubber Or Silicone Spatulas In Various Colors. You cannot truly know the joys of using a rubber spatula until you have scraped your first bowl with one.
- 3 – Offset Spatulas. Metal And Wood Offset Spatula. If you plan on icing your cakes, an offset spatula is necessary. Icing cakes smoothly and evenly becomes a breeze with an offset spatula.
Jun 7, 2018 · Beginner's Guide to Baking: my Top 10 Essential Baking Tools and Utensils that every baking beginner needs in their kitchen.
www.foodandwine.com · essential-baking-tools-836251727 Essential Baking Tools, Tested by Food & Wine
Aug 21, 2024 · Including the best stand mixer and the most durable bakeware, these are the essential tools every baker needs. We've tested thousands of kitchen products to find the best baking tools.
