#baking tools

[traditionalfemininewoman]

Pie Baking Advice

People have a misconception that because glass is a poor conductor of heat it doesn’t make for a good pie pan. But throughout my many decades of baking, I’ve found that not to be the case.

Although metal pans conduct heat better, glass more than makes up for that because it is clear, so radiant energy can pass through the pan and help the crust bake. Metal and ceramic pans impede this.

That means that although glass takes slightly longer to reach the same temperature as the oven, it cooks crusts faster and darker. This is why many cookbooks suggest lowering the oven temperature by 25 degrees when using glass, so the filling can catch up.

The downside with glass, is that it’s more slippery than metal, making it easier for crusts to shrink and slouch, even when secured with pie weights.

Easy solution: Add a touch of baking powder to the dough. It helps the crust expand into the pie plate, which is good no matter what your pie pan is made of.

Personally, I like glass because I hate guesswork. I like to see I’m getting the color I want. But, you can make a great crust in any pan as long as you start with a good dough.

So how to choose a pan? If you want more control and don’t mind a little shrinking (or if you are comfortable experimenting with baking powder), go with glass. If you would rather give up control of the color for a neater shape without altering your dough recipe, choose metal. Ceramic pans make the prettiest presentation, though they are the slowest to bake.

Maybe the better question is: what is your pie priority?

Pre-Baking Dilemma

Should you, or should you not, bake a pie crust before you slip the filling into it?

The question stirs up such a quandary that Dorie Greenspan, a prominent cookbook author and one of the owners of a newly hatched New York cookie company called Beurre and Sel, can’t quite figure out how to answer it. “This is a big issue,” she said. “It’s huge. This is really a problem issue.”

Purely from the standpoint of flavor and color and texture, the simple answer is yes: pre-baking a crust crisps it up and helps prevent it from going soggy when it comes in contact with the filling.

Then you’re ready to pour in the filling (which, in the summer of Ms. Greenspan’s dreams, would be blueberries). You add a top crust before a follow-up stretch in the oven.

But here’s the catch: In spite of all that, Ms. Greenspan usually does not bake her crust in advance. To affix that top crust, you have to use a sleight-of-hand, moistening the rim of the pre-baked bottom crust and getting the raw dough of the top crust to stick to it. “Somehow it feels like a trick and un-American,” she said. “It’s not the way American pies are supposed to be made. I prefer it pre-baked, but I don’t do it.”

Maybe, she suggested, a touch of sogginess is not the end of the world. What she’ll sometimes do, before filling the bottom crust, is to sprinkle an absorbent layer of challah pieces or cake crumbs along its top, to sop up (theoretically) some of the liquid.

The Right Thickener

You want to cut nice, neat wedges of that summer pie. The pieces of fruit must nestle cozily and close, thickly bound, and not run off into a soupy puddle. Do you reach for flour to bolster the filling? Cornstarch? Arrowroot? Tapioca? Nothing?

Ron Silver, an owner of the TriBeCa restaurant Bubby’s who co-wrote “Bubby’s Homemade Pies” and has held a pie social with home bakers for the last 10 years, said his thinking on thickeners has evolved.

He started using just flour years ago when he tried to enter the Pillsbury Bake-Off. (He was disqualified from the competition for amateurs because he did his baking at Florent, where he was the breakfast cook.) But now he prefers something along the lines of a butter and flour roux.

“I toss the fruit with flour and then add melted butter,” he said. “It’s classic and the most flavorful.”

“When you have very juicy fruit like raspberries or cherries, instant tapioca is also good,” he said. Tapioca turns clear and glossy, does not impart a starchy flavor and adds interesting little gelatinous beads to the texture.

But for a fresh blueberry pie, Mr. Silver’s favorite, his choice is cornstarch. He cooks half the berries to make a thick sauce with sugar, lemon juice and the starch, which has first been dissolved in cold water. He then folds this mixture into the rest of the raw blueberries to fill a cooked pie shell. He does not bake the pie further, but lets it set for about two hours before serving.

You might get away with no thickener (just sugar and melted butter) especially with denser fruits like figs, stone fruit, apples and pears. But thickened or not, it’s important to wait two to three hours before cutting into the pie, allowing the filling time to settle so the juices released by the oven’s heat are reabsorbed.

Choosing the Fat for a Crust

As American as apple pie, the saying goes. But according to the food scientist Harold McGee, our national identity resides specifically in the crust.

“As a country,” he said, “we value a macroscopic discontinuousness in our pie crust.”

To translate: A pie crust that shatters into large crumbs and shards when you press your fork through it is good. A crust that crumbles into sand or needs to be sawed through is bad.

Fortunately, that patriotic, macroscopic discontinuousness can be achieved with flour, water and almost any cool, semisolid fat such as butter, lard, suet or vegetable shortening.

But which is best?

When Mr. McGee wrote his magisterial study “On Food and Cooking” in 1984, he came down in favor of vegetable shortening, because its consistent proportions of fat, water and air make it easier to produce flaky crusts. But since then he has modified that position, leaning toward the savor that butter and lard add. (Also, the hydrogenation process used to make vegetable shortening was later found to produce trans fats, which are unhealthy when consumed in large quantities.)

For a truly ideal pie crust, you would need a fat with the flavor of butter, the water content of lard and the temperature flexibility of vegetable shortening. When temperature is an issue, shortening is the clear winner. While a crust is being mixed and rolled, the butter needs to stay between 58 and 68 degrees to achieve the right texture: shortening works at anywhere from 53 to 85 degrees.

“The Fourth of July brings a hot kitchen and hot hands,” Mr. McGee said. He said that not only the fat but also the flour should be chilled until the last possible moment.

Lacking that fantasy fat, Mr. McGee said the proper choice is a matter of technical skill and personal preference. Sometimes the flavor of butter can be too aggressive: just as many chocolate cakes and banana breads are made with neutral oil to let the flavor of the main ingredient shine through, a plain crust made with vegetable shortening can be desirable.

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[bakenjoy-trivandrum]

Explore Bake N Joy, your go-to destination for baking ingredients in Trivandrum. Elevate your baking game with our fresh, high-quality ingredients and decorative elements. From baking essentials to unique finds, we have everything you need to create stunning cakes. Turn your kitchen into a magical baking haven with us.

Contact Us: 9995076948

#baking ingredients #baking supplies #baking material shop #baking tools #trivandrum

[aniket132693]

#Cake Baking Class #baking tools #Hamstech Insitute

[thepopsicle]

Hello friends!

My mom has opened up an Etsy shop for all the cookies she bakes (made to order) and I’m so excited to be sharing the link to all of you!

We struggle pretty badly financially so the goal is to not only help us stay a float but to share cookies made with love!💖

ETSY SHOP LINK

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[tinyshe]

Researching Food History

#patty pans #queen's cake #baking tools #baking #food history

[nocooksintekitchen]

Stocking Your Kitchen

hi.

Wanna start cooking? Have zero idea what you actually need? What knives should I buy? What pans should I use? What cutting boards are the best? What kitchen gadgets are good for shortcuts? The answer to all of these questions is simple, especially if you don't know what you're doing. Or just don't care.

It doesn't matter what you use as long as it is a) food safe and b) not so poor in quality that you have to replace it in a few months. You can always replace your tools with better ones once you're more confident in your skills, but don't feel bad about buying some cheap as long as it works.

For people who like to be told what to do, here's a list of basic kitchen equipment I feel anyone who's in the kitchen for more than the microwave should use:

Basic Kitchen Utensils Set (this has everything you could ever possibly need and maybe a little extra) - https://amzn.to/3R1CJPx

Color-Coded Cutting Boards (tells you what you should cut on which color for maximum safety!) https://amzn.to/3Ekn8mv

Mixing Bowls (microwave safe! and with lids!) - https://amzn.to/47WAlQ4

Heat Resistant Spatulas (one or two are included in the set above, but you'll need more. i promise) - https://amzn.to/3r1XHD0

Metal Tongs (THE COOL COLORED RUBBER ONES CANNOT GO IN HOT OIL PLEASE BUY THESE) - https://amzn.to/3sBP8Q0

Leak Proof Containers (great for leftovers and portioning!) - https://amzn.to/45w9HvI

Veggie Slicer/Mandolin (why cut veggies by hand when u can just smack it into a blade????) - https://amzn.to/3EfRcjf

Chef's Knives (cheap, basic set of knives) - https://amzn.to/47TFvfs

Fruit and Veggie Containers (great for keeping fresh produce fresh) - https://amzn.to/45RlMvm

#kitchen #home #kitchen tools #new cook #amazon #easy cooking #baking #baking tools #cooking basics

[blabbygabby205]

10 Essential Tools for Baking

Learn the 10 Essential tools you'll Need to start baking.

My Journey to Baking I remember when I started baking 15 years ago.  Everything was new to me.  I came from a family who primarily cooked processed and prepackaged foods.  At the start of my baking journey, I could easily tell you how to prepare box cake, box pancakes, minute rice, canned cinnamon rolls and more.  However, something happened in 2008 that I’ll never forget.  The country…

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#baking essentials for beginners #baking tools

[royalkitchenware]

Best Kitchenware Products Manufacturers

Royal Kitchenware is a leading Kitchenware Products Manufacturers in India, Our skilled craftsmen use only the best materials to create durable and long-lasting products that will stand up to daily use.

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[shiplier23]

Greetings from shiplier.in. We're about to embark on a new trip. You can purchase all items at wholesale prices at shiplier. Don't forget to like and follow us to keep up with news about the shop. Welcome to Shiplier, and we hope to see you again soon..

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[carbonacat]

2023-01-29 - ATC - Doux comme un Gâteau

Féliko, le félis tout adorable de l'OEtherium ! En guise de revanche de noël et d'anniversaire pour son autrice @hellypse-art 💜  - Les trois cerises au dessus sont une référence à FFV où, quand on maîtrise un job, apparait au dessus du perso trois étoiles !

~2h, Marqueurs Alcool, B8

#traditional art #atc #artist trading card #alcohol markers #soft #felis #feliko #baking tools #friend's oc #oetherium #pink #anthro

[bakenjoy-trivandrum]

Visit Bake N Joy, your wholesale cake material shop in Trivandrum, for affordable baking supplies such as nuts, chocolate and dry fruits. Enjoy special discounts and bulk savings. Get high-quality ingredients at unbeatable prices by visiting our shop today.

Contact Us: 9995076948

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[suchananewsblog]

Kitchen Tips: 5 Easy Ways To Clean Your Baking Tools And Equipment

If you’re a home baker, you’d know how much effort goes into making baked goods. A slight mistake here and there can result in a total baking disaster! And even if you do end up making one, you might just put the blame on the baking tools or equipment. However, if you do not maintain your baking essentials carefully, this might actually be the case. Oftentimes, when we bake, we tend to take out…

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#baking equipments #baking tips #baking tools #how to clean baking tools #how to clean kitchen tools #kitchen tips

[finnyprotectionsquad]

Kitchen Enclosed

#Example of a mid-sized classic u-shaped porcelain tile enclosed kitchen design with shaker cabinets #white cabinets #quartz countertops #black backsplash #stainless steel appliances and an island kitchen aid mixer #baking tools #oakland #pocket door #kitchen baking station #porcelain #quartz countertop

[creative9blogs]

Some Important Cake Baking Tools You Need To Prepare Your Cake

Love to bake cookies and cakes? Or simply want to give baking a shot for the first time? Regardless of your response, you will have a great time! You need to have the proper cake-making materials and equipment whether you are an expert chef or a newbie searching for inspiration to begin your baking adventure. After all, you don't want to spend hours whisking only to have a flat cake! From chocolate molds to silicone spatula, there is a tonne of different instruments you can need for baking. For a hassle-free baking experience, we have selected the top must-have baking utensils!

Cake pans

Cake pans come in a variety of forms and sizes. Round, square, and rectangular cake pans are the most adaptable types. The most popular size to begin your baking experience with is an 8- or 6-inch round cake pan. You may use these to make little cakes for loved ones.

Hand mixer or a whisk

You need a whisk to prepare the cake batter. The air is added to the batter with the aid of a whisk. Moreover, it makes it simple to combine all the elements. Additionally, you may purchase a hand mixer. Your arms won't fall off thanks to it! You've all probably heard of kitchen aids; while they're great, It makes sense to spend so much money on one when starting as a baker. This is the nicest gift you can give yourself if you intend to bake frequently or have already begun.

Measuring Cups or Weighing Scale

One of the most crucial cake-baking tools is a set of measuring cups and spoons. After all, baking relies heavily on accurate measuring. A whole set, comprising both dry and wet measuring cups, is required. Obtain a spoon set that includes a tablespoon, teaspoon, 1/2 teaspoon, and 1/4 teaspoon. You will frequently use these fundamental baking supplies.

Rubber Spatula

An excellent tool is a rubber spatula. Moving the entire batch of cake batter from the mixing bowl to the baking pan without wasting any help. Using a spoon to scrape the bowl doesn't seem to work anymore. The only drawback is that there isn't much in the dish to lick off.

Wire Rack

The proper cooling of baked items at room temperature without sogginess is made possible by this useful instrument. Additionally, you save the inconvenience of having to flip the cake over. It is a necessary ingredient for both amateur and expert bakers.

Summary: From chocolate molds to silicone spatula, there is a tonne of different instruments you can need for baking. Which baking supplies should I buy? Start with our list of necessary ingredients for baking. For a hassle-free baking experience, we have selected the top 10 must-have baking utensils!

#Cake material shop #baking tools #cake molds #silicone cake molds #cake baking trays #cake decorating items #chocolate molds #cake baking tools and equipment

[luckytinahere]

Food Grade Colored Plastic Heart-shaped Measuring Spoons

#measure #measuring spoons #baking #bakeware #baking tools #food grade #colord spoons #heart #kitchen tool

[divenacakes]

 Without Box Plastic Material Cake Decorating Turntable Rotating Revolving Icing Stand Table - Divena In

The cake-decorating tunable makes it easier to create cakes that appear professionally made at home with its smooth rotation in both directions. Buy all types of cake decorating tools and chocolate molds in Kalyan, Maharastra from Divena Cake Tools & Molds at affordable prices. Visit our Website https://www.divena.in/ or call us at 9321212233 to book your orders.

Address: Shop no. 4, Shubhankar Apartments, Kalyan Station Rd, behind Gurukul classes, Tilak Chowk, Kalyan, Maharashtra 421301

#cake material shop #baking tools #cake molds #silicone cake molds #cake baking trays #cake decorating items #chocolate molds #cake baking tools and equipment