Over the past few months we’ve been discussing baking tips. From baking with bananas to using sprinkles. From fun baking hacks and short-on-time tips. Even some DIY vanilla and ice coffee.
But sometimes you need to just sit down with a cup of coffee (or tea), and have a fresh start. What are we talking about? You know – when you’re organizing your house, or working on some new project, there is suddenly an urge to go back to basics. Like the regular dishes and laundry, the everyday tasks that remind you what it’s all about. It’s all about the solid foundation. Get the basics right, and you’re good to go.
Inspired by our summer classes being offered at Kosher Cakery, we felt that urge too. It can’t hurt to get back to the basics and remind ourselves what it’s all about.
Here we go. Some of these may seem so obvious, but a quick reminder can never hurt, can it?
Read the recipe before you begin baking!
This is a timeless tip. You don’t want to get stuck without ingredients, time or the right pan. Save yourself frustration, and take 1 minute to read the recipe. Beginning to End. This way you know what you’re facing.
Measuring is key.
We’ve mentioned this in several posts in the past, since it is so.crucial. Baking is not cooking. There is so much science and chemistry involved that you don’t want to mess with (unless you don’t mind a baking mess). Don’t just dump, but measure properly. If your recipe calls for packed brown sugar – make sure it’s packed. Level your flour in your measuring cup. Measure the teaspoon of baking powder and don’t just assume. You get the point. You can read more about measuring on Sally’s Baking Addiction.
Preheat and learn your oven.
Preheating an oven is key when baking. The idea is that you place your cake/cookies in an already warm oven to begin the baking process. How long does it take to preheat? Here’s when we say – Learn your oven! The recipe may say it will take 20 minutes. But it may take longer (or shorter) with your oven.
Same goes to baking time. Always test your goods before taking them out. Your oven may be hotter or colder than the temperature it says. It may not distribute heat evenly. Trial and error. That’s the only way to learn. But it’s worth it! So worth it.
It may cost a bit more, but it will improve the quality of your recipe by WAY more. It worth it. Go with trusted brands. You won’t regret it.
There you go. Some basic for us all. Now you can get it right from the very beginning.
~Love from Our Kitchen to Yours,
A Taste of Home in Israel