tips
- Always read a recipe all the way through before you begin. That way you will be prepared at what ingredients, equipment, and time you will need.
- Always use unsalted butter in baking rather then salted; allowing you to control the amount of salt in the recipe.
- How to make butter come to room temperature faster: cut into 1/4 inch slices and lay them flat on a work surface, let it stand for about 10 minutes.
- To bring eggs to room temperature quickly soak them in warm water for 10-15 minutes.
- When measuring flour use the dip and sweep method. Dip the dry measuring cup into the flour then use a straightedge -such as an offset spatula or the top part of a knife- to level the top. This ensures an accurate measurement.
- Chopping chocolate can be done using a serrated knife.
- If you need to proof dough, heat up water in your microwave and when its done let the dough proof in there. It creates a warm environment for it.
- As most as you can, always try to use whole milk in baking recipes. It makes for a more richer flavor.
substitutions
1 cup of Cream or half and half = 7/8 cup milk + 3 Tbsp. butter
1 cup of Heavy Whipping Cream = 3/4 cup milk + 1/3 cup butter
1 cup buttermilk = 1 cup milk + 1 Tbsp. lemon juice (let sit for 5 minutes)
1 tsp. of All Spice = 1/2 tsp. cinnamon + 1/2 tsp. ground cloves
1 tsp. of Pumpkin Pie Spice = 1/2 tsp. cinnamon + 1/4 tsp. ground ginger + 1/8 tsp. all spice + 1/8 tsp nutmeg
1 cup of Sour Cream = 1 cup Plain or Greek Yogurt
measuring equivalents
1 gallon = 4 quarts
1 quart = 2 pints
1 pint = 2 cups
1 cup = 16 Tbsp.
3/4 cup = 12 Tbsp.
1/2 cup = 8 Tbsp.
1/4 cup = 4 Tbsp.
1 Tbsp. = 3 tsp.
3/4 Tbsp. = 2 tsp.
1/2 Tbsp. = 1 1/2 tsp.
