I'd like to know some baking tips from those who love baking and are
willing to share their tips! Thanx alot

The #1 baking tip: PARCHMENT PAPER!!! Nothijng beats it for cookies,
pastries, anything that is baked on jelly roll or sheet pans. For Brownies
and some cakes you can cut a right-sized piece, butter both sides and place
it in the bottom of the pan so the bottom will release.

"AK" > wrote in message
ups.com...
> I'd like to know some baking tips from those who love baking and are
> willing to share their tips! Thanx alot
>

"AK" > wrote in message
ups.com...
> I'd like to know some baking tips from those who love baking and are
> willing to share their tips! Thanx alot

Cornmeal. Sprinkled on pans for rolls and panless breads.

AK wrote:

> I'd like to know some baking tips from those who love baking and are
> willing to share their tips! Thanx alot
>
I know this is going to sound silly. But the first time you try a
recipe, follow it to the exact letter. Keep notes. If it doesn't work
out the first time, find out what didn't work right (based on your
notes) and try it again.

AK wrote:

>I'd like to know some baking tips from those who love baking and are
>willing to share their tips! Thanx alot
>
>

Get an oven thermometer. Check your oven temp on a regular basis.
Most thermostats are off, and it can matter. A lot.

Get a set of scales from eBay. (I like the candle making scales made by
My Weigh.) Weigh your ingredients. It's not exact, but it is closer
than using cups, tablespoons, and teaspoons. It's faster too.

Don't get a bunch of tips from your friends in the newsgroup and then
put them in a book. That leads to hurt feelings.

Mike

On 2 Apr 2005 12:36:05 -0800
"AK" > wrote:

> I'd like to know some baking tips from those who love baking and are
> willing to share their tips! Thanx alot
>


Yeah, here's a tip.

Do your own damn research.

Is it so hard to use google to dig up content for your website
assignment that you have to just ask people? What kind of internet
technique is that?

"Eric Jorgensen" > wrote in message
news:20050402230644.0ca5b537@wafer...
> On 2 Apr 2005 12:36:05 -0800
> "AK" > wrote:
>
>> I'd like to know some baking tips from those who love baking and are
>> willing to share their tips! Thanx alot
>>
>
>
> Yeah, here's a tip.
>
> Do your own damn research.
>
> Is it so hard to use google to dig up content for your website
> assignment that you have to just ask people? What kind of internet
> technique is that?
>
Always has to be someone ready to pick a fight.

On Sun, 3 Apr 2005 09:14:13 -0400
"MOMPEAGRAM" > wrote:

> "Eric Jorgensen" > wrote in message
> news:20050402230644.0ca5b537@wafer...
> > On 2 Apr 2005 12:36:05 -0800
> > "AK" > wrote:
> >
> >> I'd like to know some baking tips from those who love baking and are
> >> willing to share their tips! Thanx alot
> >>
> >
> >
> > Yeah, here's a tip.
> >
> > Do your own damn research.
> >
> > Is it so hard to use google to dig up content for your website
> > assignment that you have to just ask people? What kind of internet
> > technique is that?
> >
> Always has to be someone ready to pick a fight.
>
>


Well? That's what she's doing. She's taking a class and was assigned to
build a website. She's prodding at other groups too.

I would be remiss in my duties as a responsible netizen if i allowed
someone taking an internet course to believe that they can schlep around
like that without getting flamed a few times.

"Eric Jorgensen" > wrote in message
news:20050403084127.72e1dd47@wafer...
> On Sun, 3 Apr 2005 09:14:13 -0400
> "MOMPEAGRAM" > wrote:
>
>> "Eric Jorgensen" > wrote in message
>> news:20050402230644.0ca5b537@wafer...
>> > On 2 Apr 2005 12:36:05 -0800
>> > "AK" > wrote:
>> >
>> >> I'd like to know some baking tips from those who love baking and are
>> >> willing to share their tips! Thanx alot
>> >>
>> >
>> >
>> > Yeah, here's a tip.
>> >
>> > Do your own damn research.
>> >
>> > Is it so hard to use google to dig up content for your website
>> > assignment that you have to just ask people? What kind of internet
>> > technique is that?
>> >
>> Always has to be someone ready to pick a fight.
>>
>>
>
>
> Well? That's what she's doing. She's taking a class and was assigned to
> build a website. She's prodding at other groups too.
>
> I would be remiss in my duties as a responsible netizen if i allowed
> someone taking an internet course to believe that they can schlep around
> like that without getting flamed a few times.

And just what harm does it do to help her??? Are you the official "flamer"?

On Sun, 3 Apr 2005 11:06:05 -0400
"MOMPEAGRAM" > wrote:

> "Eric Jorgensen" > wrote in message
> > I would be remiss in my duties as a responsible netizen if i allowed
> > someone taking an internet course to believe that they can schlep
> > around like that without getting flamed a few times.
>
> And just what harm does it do to help her??? Are you the official
> "flamer"?


People have been coming to usenet to ask others to do their homework for
as long as there has been usenet.

And other people have been telling those people to get stuffed for just
as long.

If nobody fulfilled the 2nd part, that would mean that the internet had
devolved thoroughly into a monkey house and not just mostly.

On Sun, 3 Apr 2005 11:06:05 -0400
"MOMPEAGRAM" > wrote:

> "Eric Jorgensen" > wrote in message
> > I would be remiss in my duties as a responsible netizen if i allowed
> > someone taking an internet course to believe that they can schlep
> > around like that without getting flamed a few times.
>
> And just what harm does it do to help her??? Are you the official
> "flamer"?


People have been coming to usenet to ask others to do their homework for
as long as there has been usenet.

And other people have been telling those people to get stuffed for just
as long.

If nobody fulfilled the 2nd part, that would mean that the internet had
devolved thoroughly into a monkey house and not just mostly.

> "AK" > wrote:
>
> I'd like to know some baking tips from those who love baking and are
> willing to share their tips! Thanx alot

A lot of baking recipes call for greasing and flouring the pan. When
I'm making a bundt cake, or using any kind of a pan with
grooves/fluting, I use a pastry brush to grease the pan. The pastry
brush makes it easier to get the shortening into all the grooves in
the pan. I also use the pastry brush to help spread the flour into the
grooves.

Terrel

--
Spamblocker in address. If you must reply by e-mail,
remove the last three letters of the alphabet and .invalid

On Sun, 03 Apr 2005 12:42:33 -0400, Terrel
> wrote:

>> "AK" > wrote:
>>
>> I'd like to know some baking tips from those who love baking and are
>> willing to share their tips! Thanx alot
>
>A lot of baking recipes call for greasing and flouring the pan. When
>I'm making a bundt cake, or using any kind of a pan with
>grooves/fluting, I use a pastry brush to grease the pan. The pastry
>brush makes it easier to get the shortening into all the grooves in
>the pan. I also use the pastry brush to help spread the flour into the
>grooves.
>
>Terrel

I spray it on with Pam or some generic equivalent, toss in a tbsp or
so of flour, and turn the pan, while holding it over the sink, to get
the flour into the grooves. One less thing to wash. No need to tip
the oil jug at all.

Today I baked 6 loaves of bread ( 4 of Carol Field's cocodrillo and 2
rye from "Bread Alone"), put up 2 quarts of strawberry jam and made2
batches of chocolate chip cookies. The kitchen needs a good cleaning,
but I am happy. Anything that saves a step or the cleaning of an
implement here and there is always a godsend.

Boron

On Sun, 03 Apr 2005 12:42:33 -0400, Terrel
> wrote:

>A lot of baking recipes call for greasing and flouring the pan

When baking a chocolate cake, I dust the pan with cocoa.

When getting ready to frost a layer, I turn it upside down so I have a
perfectly flat "top". Makes for a nicer presentation.


The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

"Terrel" > wrote in message
...
>> "AK" > wrote:
>>
>> I'd like to know some baking tips from those who love baking and are
>> willing to share their tips! Thanx alot
>
> A lot of baking recipes call for greasing and flouring the pan. When
> I'm making a bundt cake, or using any kind of a pan with
> grooves/fluting, I use a pastry brush to grease the pan. The pastry
> brush makes it easier to get the shortening into all the grooves in
> the pan. I also use the pastry brush to help spread the flour into the
> grooves.
>
> Terrel

If you want a little extra chocolate in your cake, instead of flouring the
pan, sprinkle cocoa.
I also use a clean pastry brush to brush off the flour all over my
KitchenAid mixer stand, which invariable is covered with flour -- easier and
less work than washing it off.
Also, soak any bowl you've mixed flour in in cold water instead of hot
water -- it will come out easier.
Dee

On Sun, 03 Apr 2005 12:42:33 -0400, Terrel
> wrote:

>> "AK" > wrote:
>>
>> I'd like to know some baking tips from those who love baking and are
>> willing to share their tips! Thanx alot
>
>A lot of baking recipes call for greasing and flouring the pan. When
>I'm making a bundt cake, or using any kind of a pan with
>grooves/fluting, I use a pastry brush to grease the pan. The pastry
>brush makes it easier to get the shortening into all the grooves in
>the pan. I also use the pastry brush to help spread the flour into the
>grooves.
>
>Terrel

I spray it on with Pam or some generic equivalent, toss in a tbsp or
so of flour, and turn the pan, while holding it over the sink, to get
the flour into the grooves. One less thing to wash. No need to tip
the oil jug at all.

Today I baked 6 loaves of bread ( 4 of Carol Field's cocodrillo and 2
rye from "Bread Alone"), put up 2 quarts of strawberry jam and made2
batches of chocolate chip cookies. The kitchen needs a good cleaning,
but I am happy. Anything that saves a step or the cleaning of an
implement here and there is always a godsend.

Boron

On Sun, 03 Apr 2005 12:42:33 -0400, Terrel
> wrote:

>A lot of baking recipes call for greasing and flouring the pan

When baking a chocolate cake, I dust the pan with cocoa.

When getting ready to frost a layer, I turn it upside down so I have a
perfectly flat "top". Makes for a nicer presentation.


The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appetit!

"Terrel" > wrote in message
...
>> "AK" > wrote:
>>
>> I'd like to know some baking tips from those who love baking and are
>> willing to share their tips! Thanx alot
>
> A lot of baking recipes call for greasing and flouring the pan. When
> I'm making a bundt cake, or using any kind of a pan with
> grooves/fluting, I use a pastry brush to grease the pan. The pastry
> brush makes it easier to get the shortening into all the grooves in
> the pan. I also use the pastry brush to help spread the flour into the
> grooves.
>
> Terrel

If you want a little extra chocolate in your cake, instead of flouring the
pan, sprinkle cocoa.
I also use a clean pastry brush to brush off the flour all over my
KitchenAid mixer stand, which invariable is covered with flour -- easier and
less work than washing it off.
Also, soak any bowl you've mixed flour in in cold water instead of hot
water -- it will come out easier.
Dee

On Sun, 03 Apr 2005 12:42:33 -0400, Terrel
> wrote:

>> "AK" > wrote:
>>
>> I'd like to know some baking tips from those who love baking and are
>> willing to share their tips! Thanx alot
>
>A lot of baking recipes call for greasing and flouring the pan. When
>I'm making a bundt cake, or using any kind of a pan with
>grooves/fluting, I use a pastry brush to grease the pan. The pastry
>brush makes it easier to get the shortening into all the grooves in
>the pan. I also use the pastry brush to help spread the flour into the
>grooves.
>
>Terrel

I spray it on with Pam or some generic equivalent, toss in a tbsp or
so of flour, and turn the pan, while holding it over the sink, to get
the flour into the grooves. One less thing to wash. No need to tip
the oil jug at all.

Today I baked 6 loaves of bread ( 4 of Carol Field's cocodrillo and 2
rye from "Bread Alone"), put up 2 quarts of strawberry jam and made2
batches of chocolate chip cookies. The kitchen needs a good cleaning,
but I am happy. Anything that saves a step or the cleaning of an
implement here and there is always a godsend.

Boron

> "AK" > wrote:
>
> I'd like to know some baking tips from those who love baking and are
> willing to share their tips! Thanx alot

A lot of baking recipes call for greasing and flouring the pan. When
I'm making a bundt cake, or using any kind of a pan with
grooves/fluting, I use a pastry brush to grease the pan. The pastry
brush makes it easier to get the shortening into all the grooves in
the pan. I also use the pastry brush to help spread the flour into the
grooves.

Terrel

--
Spamblocker in address. If you must reply by e-mail,
remove the last three letters of the alphabet and .invalid

On Sat, 2 Apr 2005, AK wrote:

> I'd like to know some baking tips from those who love baking and are
> willing to share their tips! Thanx alot

Read the entire recipe before you begin. Measure out everything and have
it ready. Many recipes involve timing. Letting something sit while you
measure out other ingredients could ruin the results.

If you need refridgerated items at room temperature (e.g. eggs and butter)
put them out first so you are not waiting for them.

If you need your butter at room temperature and cut into small pieces, cut
it when it is really cold then let it warm up. Don't let it warm up then
attempt to cut it.

--
Send e-mail to: darrell dot grainger at utoronto dot ca

""."" > wrote in message
...
> On Sat, 2 Apr 2005, AK wrote:
>
>> I'd like to know some baking tips from those who love baking and are
>> willing to share their tips! Thanx alot
>
> Read the entire recipe before you begin. Measure out everything and have
> it ready. Many recipes involve timing. Letting something sit while you
> measure out other ingredients could ruin the results.
>
> If you need refridgerated items at room temperature (e.g. eggs and butter)
> put them out first so you are not waiting for them.
>
> If you need your butter at room temperature and cut into small pieces, cut
> it when it is really cold then let it warm up. Don't let it warm up then
> attempt to cut it.
>
I used to think it saved time if I got the ingredients out as I used them,
but I totally agree with the above. Now, for some reason, since I do a lot
of computer-ing, I like to arrange my recipe in groups of items and make the
font a different color for each group of items. I can look down on a recipe
and see more readily where I am in the composition of the recipe. For
example, if a receipe calls for 4 groups of items to be put together each in
their own separate bowl before adding them to one another, or adding them to
a large pan for the oven, I will write down the bowl that best fits the
group of items that goes in it; thus I will have all of my bowls together,
as well. I do this more consisely for recipes I've made over-and-over
because I've caused myself trouble previously not having the right bowl
available.
I write times and all sorts of notes on this print-out, and then add it to
the computer- filed recipe for the next time.
I do all this at different times of the day in between other chores, so as
not to make myself feel overwhelmed, then when it comes to doing the
cooking/baking, I am free to do the 'cooking-show' thing for myself; that
is, everything is ready for the performance of fun-cooking!
Dee
>

On Wed, 6 Apr 2005, Dee Randall wrote:

>
> ""."" > wrote in message
> ...
> > On Sat, 2 Apr 2005, AK wrote:
> >
> >> I'd like to know some baking tips from those who love baking and are
> >> willing to share their tips! Thanx alot
> >
> > Read the entire recipe before you begin. Measure out everything and have
> > it ready. Many recipes involve timing. Letting something sit while you
> > measure out other ingredients could ruin the results.
> >
> > If you need refridgerated items at room temperature (e.g. eggs and butter)
> > put them out first so you are not waiting for them.
> >
> > If you need your butter at room temperature and cut into small pieces, cut
> > it when it is really cold then let it warm up. Don't let it warm up then
> > attempt to cut it.
> >
> I used to think it saved time if I got the ingredients out as I used them,
> but I totally agree with the above. Now, for some reason, since I do a lot
> of computer-ing, I like to arrange my recipe in groups of items and make the
> font a different color for each group of items. I can look down on a recipe
> and see more readily where I am in the composition of the recipe. For
> example, if a receipe calls for 4 groups of items to be put together each in
> their own separate bowl before adding them to one another, or adding them to
> a large pan for the oven, I will write down the bowl that best fits the
> group of items that goes in it; thus I will have all of my bowls together,
> as well. I do this more consisely for recipes I've made over-and-over
> because I've caused myself trouble previously not having the right bowl
> available.

Good tip. If you don't have a colour printer you can also just use
whitespace. Group the ingredients that get combined together and leave a
few blank lines between the groups, e.g.

sugar
butter


flour
salt
nutmeg


vanilla extract
baking soda


> I write times and all sorts of notes on this print-out, and then add it to
> the computer- filed recipe for the next time.
> I do all this at different times of the day in between other chores, so as
> not to make myself feel overwhelmed, then when it comes to doing the
> cooking/baking, I am free to do the 'cooking-show' thing for myself; that
> is, everything is ready for the performance of fun-cooking!
> Dee

--
Send e-mail to: darrell dot grainger at utoronto dot ca

On Wed, 6 Apr 2005, Dee Randall wrote:

>
> ""."" > wrote in message
> ...
> > On Sat, 2 Apr 2005, AK wrote:
> >
> >> I'd like to know some baking tips from those who love baking and are
> >> willing to share their tips! Thanx alot
> >
> > Read the entire recipe before you begin. Measure out everything and have
> > it ready. Many recipes involve timing. Letting something sit while you
> > measure out other ingredients could ruin the results.
> >
> > If you need refridgerated items at room temperature (e.g. eggs and butter)
> > put them out first so you are not waiting for them.
> >
> > If you need your butter at room temperature and cut into small pieces, cut
> > it when it is really cold then let it warm up. Don't let it warm up then
> > attempt to cut it.
> >
> I used to think it saved time if I got the ingredients out as I used them,
> but I totally agree with the above. Now, for some reason, since I do a lot
> of computer-ing, I like to arrange my recipe in groups of items and make the
> font a different color for each group of items. I can look down on a recipe
> and see more readily where I am in the composition of the recipe. For
> example, if a receipe calls for 4 groups of items to be put together each in
> their own separate bowl before adding them to one another, or adding them to
> a large pan for the oven, I will write down the bowl that best fits the
> group of items that goes in it; thus I will have all of my bowls together,
> as well. I do this more consisely for recipes I've made over-and-over
> because I've caused myself trouble previously not having the right bowl
> available.

Good tip. If you don't have a colour printer you can also just use
whitespace. Group the ingredients that get combined together and leave a
few blank lines between the groups, e.g.

sugar
butter


flour
salt
nutmeg


vanilla extract
baking soda


> I write times and all sorts of notes on this print-out, and then add it to
> the computer- filed recipe for the next time.
> I do all this at different times of the day in between other chores, so as
> not to make myself feel overwhelmed, then when it comes to doing the
> cooking/baking, I am free to do the 'cooking-show' thing for myself; that
> is, everything is ready for the performance of fun-cooking!
> Dee

--
Send e-mail to: darrell dot grainger at utoronto dot ca

""."" > wrote in message
...
> On Sat, 2 Apr 2005, AK wrote:
>
>> I'd like to know some baking tips from those who love baking and are
>> willing to share their tips! Thanx alot
>
> Read the entire recipe before you begin. Measure out everything and have
> it ready. Many recipes involve timing. Letting something sit while you
> measure out other ingredients could ruin the results.
>
> If you need refridgerated items at room temperature (e.g. eggs and butter)
> put them out first so you are not waiting for them.
>
> If you need your butter at room temperature and cut into small pieces, cut
> it when it is really cold then let it warm up. Don't let it warm up then
> attempt to cut it.
>
I used to think it saved time if I got the ingredients out as I used them,
but I totally agree with the above. Now, for some reason, since I do a lot
of computer-ing, I like to arrange my recipe in groups of items and make the
font a different color for each group of items. I can look down on a recipe
and see more readily where I am in the composition of the recipe. For
example, if a receipe calls for 4 groups of items to be put together each in
their own separate bowl before adding them to one another, or adding them to
a large pan for the oven, I will write down the bowl that best fits the
group of items that goes in it; thus I will have all of my bowls together,
as well. I do this more consisely for recipes I've made over-and-over
because I've caused myself trouble previously not having the right bowl
available.
I write times and all sorts of notes on this print-out, and then add it to
the computer- filed recipe for the next time.
I do all this at different times of the day in between other chores, so as
not to make myself feel overwhelmed, then when it comes to doing the
cooking/baking, I am free to do the 'cooking-show' thing for myself; that
is, everything is ready for the performance of fun-cooking!
Dee
>

AK wrote:

>I'd like to know some baking tips from those who love baking and are
>willing to share their tips! Thanx alot
>
>

Get an oven thermometer. Check your oven temp on a regular basis.
Most thermostats are off, and it can matter. A lot.

Get a set of scales from eBay. (I like the candle making scales made by
My Weigh.) Weigh your ingredients. It's not exact, but it is closer
than using cups, tablespoons, and teaspoons. It's faster too.

Don't get a bunch of tips from your friends in the newsgroup and then
put them in a book. That leads to hurt feelings.

Mike

On Sat, 2 Apr 2005, AK wrote:

> I'd like to know some baking tips from those who love baking and are
> willing to share their tips! Thanx alot

Read the entire recipe before you begin. Measure out everything and have
it ready. Many recipes involve timing. Letting something sit while you
measure out other ingredients could ruin the results.

If you need refridgerated items at room temperature (e.g. eggs and butter)
put them out first so you are not waiting for them.

If you need your butter at room temperature and cut into small pieces, cut
it when it is really cold then let it warm up. Don't let it warm up then
attempt to cut it.

--
Send e-mail to: darrell dot grainger at utoronto dot ca

On Sat, 2 Apr 2005, AK wrote:

> I'd like to know some baking tips from those who love baking and are
> willing to share their tips! Thanx alot

Read the entire recipe before you begin. Measure out everything and have
it ready. Many recipes involve timing. Letting something sit while you
measure out other ingredients could ruin the results.

If you need refridgerated items at room temperature (e.g. eggs and butter)
put them out first so you are not waiting for them.

If you need your butter at room temperature and cut into small pieces, cut
it when it is really cold then let it warm up. Don't let it warm up then
attempt to cut it.

--
Send e-mail to: darrell dot grainger at utoronto dot ca