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| Articles about Baking |
| Whole Beer Bread & Baking Tips | | 2008-07-08 12:54:01 | | My latest gluten free bread recipe is made with an entire bottle of gluten free beer- Get it? Whole Beer Bread? If you have gluten free beer hanging out at your house make sure to set aside a bottle for this recipe! My husband and I don’t drink beer, so I always have to [...] | | By: Gluten Free Mommy | | |
| | Baking Theory Notes: Cake Baking and Ingredients | | 2008-06-28 02:21:43 | | It all started as...----->Bread dough enriched with butter and spices, leavened with yeast and air was whipped into the dough.----->ca. 1837 : Baking Powder revolutionizes cake industry (allows for consistent leavening)Characteristics of Cakes:*Pound / White / Yellow Batter - high ratio cake (fats) , Chemical leavened.*Angel FoodFoam - Air leavened, uses whipped egg.*ChiffonCombo of Batter & Foam - whipped eggs added to batterIngredients:tenderizersmoistenersflavorers*Flours Used in Cake bakingMainly cake flour (7-9% protein, soft milled)Can use AP, Pastry,Why Specific Protein Count needed, how it forms Gluten Structure:Bleached flour (has carotenes taken out)Flours are Made with Matured Wheat - if using a heavier protein percentage (i.e in bread flour etc, will cause cake structure to become dense, unstable and collapse into it's self.Moisture content comes from the flour*Sugars Used in Cake BakingWhat sugar does for cakes:Acts as a SweetenerExtends the shelf life of the cakeAide | | By: Renaissance Culinaire | | |
| | Kids' Baking Classes At Bakerzin Kids | | 2008-06-21 04:31:40 | | image by PittCaleb Do your kids like to give you a messy hand in the kitchen while you're trying to cook or bake? I love the IDEA of kids learning how things are done in the kitchen with a hands-on approach, but when reality hits I'm usually pushed for time, and just want to get out of that hot kitchen ASAP. Of course sticky little fingers just make more work not less, so unfortunately my kids don't get too many opportunities to help me out.I must say though, baking a chocolate cake is their favourite thing to help me with, and not because of the stirring, but because they can lick the mixing bowl. Someone did tell me not to let them do this because of salmonella poisoning, but it is such an enjoyable part of childhood, something I remember doing, that I just don't have the heart to break the tradition.I wonder if the children at the Baking Workshops at recently opened Bakerzin Kids at UE Square are allowed to lick the bowl? I think not! I'm sure they will love putting on their chef's | | By: SINGAPORE KIDS PLACES | | |
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| | Review: Sweet Melissa Baking Book | | 2008-05-02 01:45:54 | | On first glance, this book is a slightly smaller than the averageglossy cookbook, you know the kind - almost ready to feature asa coffee table book, rather than a cookbook that goes on your shelf.That kind of cookbook has really become a standard trend.Unlike allot of other cookbooks, The Sweet Melissa Baking Book gets right to the point. There is no lengthy forward, just a few pages mentioning MelissaMurphy's schooling and where she has gotten her restruant experience.She explains her love of baking and why she bakes certain items at her bake shop - Sweet Melissa Patissarie in New York, which has been going strong for 10 yrs .Reading the forward is enough to make you love this cookbook even more. The forward really sets the tone, and you began to see Melissa's thoughtfulness shine through in each and every recipe she features in this book. The recipes are all easy to follow and have detailed instructions from the procedure, through baking of the final product.When it comes to coo | | By: Renaissance Culinaire | | |
| | The Sweet Melissa Baking Cookbook Giveaway - Deadline is TODAY! | | 2008-04-30 17:54:42 | | Thanks to *GigiAzevedo* for use of this photo.Which 5 RANDOM contestants will emerge victorious and win the ultimate prize? A FREE Cookbook? We will find out Tommorow!Thanks to everyone who participated! The contest is going smoothly. If you haven't entered The Sweet Melissa Baking Book Challenge yet, you need to do so before Midnight 04/30/2008 , tonight!To enter the contest - just bookmark http://abstract2collective.blogspot.com (click on the links) to : (stumbleUpon ) (add it to del.) (Digg it!) (add to technorati favs ) or (blogroll it) . You can also see the original post.Once you have added Renaissance Culinaire to any one of these 5 sites, email me at renaissanceculinaire [at] gmail [dot] com with : your name user name on the bookmark site you usedThere is a link at the bottom of this post, which reads "contact me" -you can also use that.All contestants will be assigned a number, and those numbers will be entered into a processor at random.org to create truly 5 random w | | By: Renaissance Culinaire | | |
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| Hershey Kiss Silicone Cake Pan, Bake Treats in True Hershey's Kisses Style, Flexible, Non Stick, Heats Quickly, Hersheys Recipes Candy, Baking | | 2008-04-28 16:04:42 | | Hershey's Kiss Silicone Cake Pan Bake confectionary treats in the true Hershey style. The flexible, non-stick, FDA-approved food-grade silicone is certified oven safe to 500 degrees F. It heats quickly and uniformly, and provides a perfect release for cupcakes, bakes Kisses and other delectable confections. - Buy | | By: My Outlook on Everything Blog | | |
| | Baking like a Scientist | | 2008-03-27 09:45:00 | | Baking is a science where measurements are very important. Sometimes, friends will say to me, "I made this recipe for bread and it didn't work." I start asking questions to find out more about why it didn't work and it turns out that they substituted whole wheat flour for all-purpose flour. That may or may not be the only reason it didn't work (because there are a lot of factors that affect bread) but when you use whole wheat flour, you often need more water so you can't just use the same recipe that's made for all-purpose flour. It will also certainly taste and feel different.I'm not saying that you can never substitute or don't experiment but start to think about baking as chemistry and you will see the difference. Here's an extremely helpful guide for baking substitutions, from The Joy of Baking, recommended by my mentor, Carol Gelles. | | By: FoodMayhem | | |
| | Baking Gluten Free Bread: Millet Oatmeal Bread | | 2008-02-15 00:38:44 | | For years after going gluten free I avoided bread. I was almost too embarrassed to admit to readers that I just didn’t have a gluten free bread recipe. I went completely without bread until we moved to Raleigh. It was here that I discovered Whole Foods Bakehouse Gluten Free Sandwich Bread. [...] | | By: Gluten Free Mommy | | |
| | Baking Supplies with Bad Service | | 2008-01-17 11:35:00 | | I walked into New York Cake Supplies New York Cake Supplies yesterday since I was in the area. As I neared the back, I hear two customers on line (who did not know each other) start talking about how bad the service is at this store. Apparently they had been standing there for a while as the owner, sitting behind the register, just sat there casually having a conversation on the phone. The two women went on describing different bad experiences they had at the store, mostly about the owners terrible attitude. They both agreed that they would not come here if there was any other store they could go to but he does almost have a monopoly. I thought about it and it's true. There are stores like Broadway Panhandler and Williams Sonoma, with way better service, but they're not really baking stores. They are cooking stores with some baking stuff but not nearly as much as New York Cake Supplies. This allows them to keep up expensive prices too. Meanwhile, the store looks pretty old and crappy. As the first women pays, she asks about the serving size of the pan she chose and he tells her to read the label. That was helpful....As I continue walking around day dreaming about having every one of these baking pans, I over hear a customer ask for a product that he can't locate. The owner just says, "It's there." The guy had already been shuffling through the shelf for a while and clearly could not find it. A few minutes later, there are no more customers on the line and so the owner starts shouting into the store, "Next.....Next." How obnoxious?Somebody, please open another baking store. | | By: FoodMayhem | | |
| | I Love Baking Pans! | | 2008-01-10 10:58:00 | | While my goal is to eventually have every shape and size baking pan that exists, I don't yet. I often find baking recipes I want to try but don't have that pan shape/size. I'm sure that happens to a lot of people so I wanted to share this useful page with baking pan size conversions. | | By: FoodMayhem | | |
| | 12 beauty uses of baking soda | | 2008-01-06 04:18:00 | | You can concoct your own beauty products in the convenience of your home by mixing a few ingredients from your kitchen shelves. This statement might seem so oft-repeated and cliché, but surely we all have no second thoughts about the veracity of this claim. While olive oil is one such versatile product with a number of beauty uses, baking soda is another. Though it’s a known fact that baking soda | | By: Beauty & Personality Grooming | | |
| | Catskill Craftsmen Wood Pastry Board with Baking Graphics | | 2007-12-31 02:14:19 | | Product Features Roll out pie crusts to exact dimensionsReverses to plain side for other projectsMeasures 16 by 22 by 3/4 inches and weighs just over 6-1/2 poundsWash with warm, soapy water; occasionally restore with mineral oilIncludes 1-year warrantyBUY NOW | | By: Craft Yogya | | |
| | Housewares: Baking Needs | | 2007-10-17 22:50:33 | | For the past few weeks, I’ve been putting together a pretty large list of bookmarks for household items that I want and need for the new place. Everything from pots and pans to small appliances, this list is beyond full at this point. With all of the baking that I do, having [...] | | By: krissy.nu | | |
| | I've Been a-Baking! | | 2007-06-23 17:51:00 | | And my kitchen is still standing and the whole family is alive! Alive and well fed I might add. The husband reckons he ate 3/4 of a cheesecake all by himself! I reckon so too, as I only had two slivers and the kids weren't fans, yet it certainly appears to be no more! Generally I am a terrible baker, sticking to old favourites that I know I won't butcher. I have been known to ruin brownie mixes I am so terrible with following recipes - thank heavens I found the foolproof One Bowl Brownie Recipe! It gets especially difficult working with American recipes and European measurements and ingredients. I'm convinced the flour here is different. I haven't quite figured out how, but I remember my Mam saying she couldn't make pastry when we lived in America, because the flour wasn't right. I think I just need to figure out which type of flour is best for what. For whatever reason, the cosmos seemed to be working in my favour thi | | By: The Humble Housewife | | |
| | What's the Skinny on Baking Soda and Body Fat? | | 2007-05-28 15:02:24 | | The other day I was scrolling through a list of keywords that people use to find my website and I kept coming across "Baking Soda and body fat" so I decided to do some research. What I came up with was interesting.
As far as I can tell baking soda per say does not directly, affect body fat. But, what I did find was a correlation between baking soda, citric acid and metabolism. You see our bodies are like a chemistry set and they have to be balanced to run properly. And one of the things that needs to balanced is our body's pH.
So what's pH?
Well technically, it stands for potential of hydrogen. It is a measure of the degree of saturation of the hydrogen ion in a substance or solution.
"Potential of Hydrogen measures the degree of the acidity or the alkalinity of a solution as measured on a scale (pH scale) of 0 to 14. The midpoint of 7.0 on the pH scale represents neutrality, i.e., a "neutral" solution is neither acid nor alkaline. Numbers below 7.0 indicate acidity; numbers greater than 7.0 indicate alkalinity."
I have no idea what the heck all that means but what I do know is that by measuring your bodies pH level you can determine if your body is too alkaline or acidic. Healthy people are slightly alkaline. Sick and unhealthy people are linked to acidic body environments. Your body pH affects almost everything about you. Your pH level influences every biochemical process in your body including weight loss and body fat!
The pH of your blood must at all times be between 7.3 and 7.4. "In the human body a pH balancing act is continuously going on to maintain homeostasis." So a body that has achieved homeostasis is a body that is functioning optimally. An optimally running body is one with a high functioning metabolism, good stamina and an overall feeling of wellbeing.
If you want to get serious about measuring your bodies' pH, you need to purchase a meter. You can buy simple test strips but from my research, they are not very reliable. I would | | By: Healthy Holistic Living News | | |
| | Life is Like Baking a Cake | | 2007-04-28 12:52:01 | | Qisas.com
A little boy is telling his Grandma how “everything” is going wrong. School, family problems, health problems, problems with friends, etc.
Meanwhile, Grandma is baking a cake. She asks her grandson if he would like a snack, which, of course, he does.
“Here, have some cooking oil.” “Yuck” says the boy.
“How about a [...] | | By: The Deen - Blog | | |
| | What's all the hype about Baking Soda? | | 2007-04-11 08:28:07 | | Baking Soda is a staple in just about every household. In some homes it's used strictly for baking in others, you will find the standard box in the refrigerator. In my home, it is used for just about everything. It is cheap, safe and actually does what it claims to do. What more could you ask for!
Baking Soda is sodium bicarbonate. It is found naturally in mineral deposits. Most of the baking soda in North America is mined in Wyoming. Not that it really matters all we have to do is buzz down to the local grocery store and grab a box.
If you go to the Arm & Hammer website you will find a great section on all the things you can do with baking soda.
You probably know by now that baking soda can be used for just about anything. It is one of the most multifaceted natural products you will ever find. There has been a resurgence in the use of baking soda over the last 20 years due to the increased interest in using environmentally friendly products. Studies show that baking soda is environmentally benign.
Check out this study at Pubmed, Safety and Efficacy of Baking Soda
There is a ton of information on the internet giving tips on the many uses of baking soda but chances are you've learned a few from your mom. You know it's a cleaning solution, that it neutralizes odors and cleans the drains with a bit of vinegar you probably know more than you think. Growing up, my mother used baking soda for everything. But it wasn't until I got sick that I went back to my roots and discovered that baking soda could really be used for everything!!
If you don't know the difference between baking soda and baking powder check out this article What Is the Difference Between Baking Soda & Baking Powder?
My Healthy Home Baking Soda Tips:
Quick note: I don't bake or cook so you won't find a single tip on using baking soda for cooking from me!
Kitchen
#1 Clean your cutting board weekly with baking soda. Spread baking soda over entire surface then pour | | By: Healthy Holistic Living News | | |
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