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321 results on '"Baking -- Methods"'

1. You asked: How can I get muffins to stop sticking to paper liners?

Author

Krystal, Becky

Subjects
Muffins -- Recipes and menus, Baking -- Methods, General interest, News, opinion and commentary
Abstract

Byline: Becky Krystal Q: My husband asked me to make jalapeȘo cheddar cornbread muffins. I did a test batch with a simple recipe I found online, and they were delicious, [...]

Published
2024

2. Puff piece

Author

De Lange, Catherine

Subjects
Baking -- Methods, Pastry -- Chemical properties -- Recipes and menus, Business, Science and technology
Abstract

After a lifetime of avoidance, Catherine de Lange discovers that puff pastry isn't hard to make – you just need a bit of time WHEN it comes to baking, I [...]

Published
2024

3. How to make the most of your stand mixer

Author

Krystal, Becky

Subjects
Baking -- Methods, Mixers (Cookery) -- Usage, General interest, News, opinion and commentary
Abstract

Byline: Becky Krystal If you're anything like me, your stand mixer is one of your most prized kitchen possessions. It can do so much, but are you using it right? [...]

Published
2023

4. Baking spices add complexity to savory dishes. Here's how to use them

Author

Hutcherson, Aaron

Subjects
Spices -- Usage, Baking -- Methods, General interest, News, opinion and commentary
Abstract

Byline: Aaron Hutcherson As we enter what some call pumpkin spice season, baking spices - such as cinnamon, ginger, allspice, cloves, star anise, cardamom and nutmeg - are front of [...]

Published
2022

5. Kugelhopf

Author

Potts, Olivia

Subjects
Baking -- Methods, Cake -- Recipes and menus, Yeast -- Recipes and menus, General interest, News, opinion and commentary, Political science
Abstract

Yeast scares even some of the most proficient cooks. I know home cooks and professionals alike, food writers and fanatics, who wouldn't think twice about deboning a duck or rustling [...]

Published
2023

6. Five ways to cook and bake with mayo, for lovers and haters alike

Author

Krystal, Becky

Subjects
Baking -- Methods, Mayonnaise -- Usage, Cookery (Mayonnaise) -- Methods, Cookery -- Methods, General interest, News, opinion and commentary
Abstract

Byline: Becky Krystal People tend to have strong opinions about mayonnaise, whether they love it or loathe it. After many years as a skeptic, I've come around to its merits. [...]

Published
2022

7. How to remove cakes from Bundt, square, springform, loaf and other pans

Author

Krystal, Becky

Subjects
Baking -- Methods, Cake -- Recipes and menus, Baking pans -- Usage, General interest, News, opinion and commentary
Abstract

Byline: Becky Krystal Anyone who has ever baked a cake knows the despair of trying to turn it out of the pan, only to see it stick or break into [...]

Published
2022

8. Hungry minds: What enquiring kids really want to know about food

Subjects
Baking -- Methods, Food -- Appreciation, Cookies -- Recipes and menus, General interest
Abstract

Aha! Every young cook has that moment when he or she figures out why a step in a recipe really matters or how one ingredient can change a whole dish. [...]

Published
2017

9. Don't believe these six baking myths

Author

Krystal, Becky

Subjects
Baking -- Methods, Bread -- Recipes and menus, General interest, News, opinion and commentary
Abstract

Byline: Becky Krystal Like just about anything you may come across online, or even in print, these days, advice about cooking can be a confounding combination of fact, fantasy and [...]

Published
2022

10. Tips for baking and cooking your way through the cream cheese shortage

Author

Krystal, Becky

Subjects
Baking -- Methods, Cream cheese -- Supply and demand, General interest, News, opinion and commentary
Abstract

Byline: Becky Krystal Shortages and supply-chain issues have become more of a rule than an exception of late, and most recently, at least in the food world, the buzz has [...]

Published
2021

11. 6 tips for baking a better batch of cookies, every time

Author

Krystal, Becky

Subjects
Baking -- Methods, Cookies -- Recipes and menus, General interest, News, opinion and commentary
Abstract

Byline: Becky Krystal Every year, I bake dozens and dozens of cookies - mostly for work, but also for my friends and family. Whether it's through personal experience or things [...]

Published
2021

12. Let's go bake bread

Subjects
Bread, Baking -- Methods, General interest
Abstract

Today we are baking bread. First we gather what we need. We need flour. Yeast will help our bread to rise. Water makes everything stick together. We need a bit [...]

Published
2016

13. How butter works

Subjects
Butter -- Usage, Baking -- Methods, Women's issues/gender studies
Abstract

Why do some recipes call for melted butter and others insist on keeping it cold? Understanding the science of baking will lead to amazing results every time lesson one SOFT [...]

Published
2016

14. How to soften butter quickly, and why it matters for your baking

Author

Krystal, Becky

Subjects
Butter -- Usage -- Properties, Baking -- Methods, General interest, News, opinion and commentary
Abstract

Byline: Becky Krystal Of the things I seem to be constantly short on, time and planning are at the top of the list. That can be a problem when it [...]

Published
2021

15. Mix it up with dough conditioners and premixes: consumers want clean labels, nutrition, high quality and low prices--and for high-volume bakers, new dough conditioners, often delivered in a diversified premixes, are the answer

Author

Weber, Maxine

Subjects
Baking -- Methods, Bread -- Recipes and menus, Business, Food and beverage industries
Abstract

According to culinary icon James Beard, 'Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.' The quality of bread [...]

Published
2015

16. Food chat: Learn to use your senses when deciding whether bread is ready

Author

Goldberg, Stacy Zarin

Subjects
Temperature -- Influence, Bread -- Recipes and menus -- Storage, Baking -- Methods, Dough -- Recipes and menus, General interest, News, opinion and commentary
Abstract

Byline: Stacy Zarin Goldberg The Washington Post Food staff and Martin Philip, a baker and cookbook author at the Vermont-based baking-supplies purveyor King Arthur Flour, recently answered questions about all [...]

Published
2021

17. Effort That Yields Elation

Author

Saffitz, Claire

Subjects
Baking -- Methods, Croissants -- Appreciation -- Recipes and menus, Dough -- Recipes and menus, General interest, News, opinion and commentary
Abstract

Get those perfectly burnished, flaky pastries straight from your oven with this expert advice. Does anything in the baking realm rival a fresh croissant, the way its burnished shell shatters, [...]

Published
2021

18. Baked good

Author

Asbell, Robin

Subjects
Gluten -- Health aspects, Baking -- Methods, Gluten-free diet -- Methods, Environmental issues
Abstract

Sharing desserts with family and friends is a cherished holiday ritual. But these days, more and more people are avoiding ingredients that have always ruled baking recipes, such as wheat [...]

Published
2014

20. A guide to baking substitutions for flour, sugar, yeast and more

Author

Krystal, Becky

Subjects
The Baking Answer Book: Solutions to Every Problem You'll Ever Face; Answers to Every Question You'll Ever Ask (Nonfiction work), Curiosities and wonders -- Methods, Baking -- Methods, Containers, General interest, News, opinion and commentary
Abstract

Byline: Becky Krystal These are trying times, to be sure. Many of us are turning to the kitchen not only for sustenance, but for comfort - especially in the form [...]

Published
2020

21. Here's how to succeed at gluten-free bread baking

Author

Goyoaga, Aran

Subjects
Gluten -- Properties, Bread -- Recipes and menus, Gluten-free foods -- Recipes and menus, Baking -- Methods, Fermentation, Barley, Gluten-free diet, Grains, General interest, News, opinion and commentary
Abstract

Byline: Aran Goyoaga Gluten, the protein found in wheat, rye, barley, spelt, farro, kamut, durum and semolina, becomes elastic when mixed with water and kneaded, stretching to form strands of [...]

Published
2020

22. Eleven things you're likely to do poorly (but love anyway)

Author

Schwartzberg, Lauren

Subjects
Baking -- Methods, Failure (Psychology) -- Methods, Painting -- Appreciation -- Methods, Massage -- Methods, General interest, News, opinion and commentary
Abstract

CERAMICS * Why you'll suck at it: 'It's hard to come up with a vision for what you want to create. Then there's a phase where the gap between what [...]

Published
2016

23. Halogen lamp-microwave combination baking of cookies

Author

Keskin, Semin Ozge, Ozturk, Serpil, Sahin, Serpil, Koksel, Hamit, and Sumnu, Gulum

Subjects
Baking -- Methods, Cookies -- Recipes and menus, Cookies -- Quality management, Cookies -- Research, Business, international
Published
2005

24. Optimization of bread baking in a halogen lamp--microwave combination oven by response surface methodology

Author

Demirekler, PA+-nar, Sumnu, Gulum, and Sahin, Serpil

Subjects
Baking -- Methods, Microwave cookery -- Research, Response surfaces (Statistics) -- Usage, Business, international
Abstract

Byline: PA+-nar Demirekler (1), Gulum Sumnu (1), Serpil Sahin (1) Keywords: Bread; Baking; Microwave; Halogen lamp; Optimization; Response surface methodology Abstract: The main objective of this study was to optimize the baking conditions of bread in a halogen lamp--microwave combination oven. Independent variables were the baking time (4, 4.5, 5, 5.5, and 6 min), the power of the microwaves (20, 30, 40, 50, and 60%), and the power of the upper and lower halogen lamps (40, 50, 60, 70, and 80%). The quality parameters measured were the weight loss, the color, the specific volume, the porosity, and the texture profile of the breads. For the optimization, the response surface methodology was used. Baking time, upper halogen lamp power, and microwave power were found to be significant in affecting most of the quality parameters. On the other hand, the lower halogen lamp power was found to be an insignificant factor. The optimum baking conditions in the halogen lamp--microwave combination oven were determined as 5 min of baking time at 70% upper halogen lamp power, 50% lower halogen lamp power, and 20% microwave power. Breads baked at the optimum condition had comparable quality with conventionally baked ones. When the halogen lamp--microwave combination oven was used, the conventional baking time of breads was reduced by 60%. Author Affiliation: (1) Food Engineering Department, Middle East Technical University, 06531, Ankara, Turkey Article History: Registration Date: 15/06/2004 Received Date: 07/05/2004 Online Date: 07/08/2004

Published
2004

25. Baker Bear

Author

Gray, Justin

Subjects
Bread -- Varieties, Baking -- Methods, General interest
Abstract

Hi, kids! Are you ready to assist me? Yes, sir, Baker Bear! YAAAWWWNNNN! Are you bored, Humpty? No, Baker Bear. I'm just tired. I'm usually asleep at six in the [...]

Published
2011

26. Freeze- and bake-stable glazing for confectionery products characterized by differential scanning calorimetry

Author

Fog-Petersen, M. S. and Skibsted, L. H.

Subjects
Calorimetry -- Usage, Pastry -- Research, Baking -- Research, Baking -- Methods, Food -- Storage, Food -- Research, Business, international
Abstract

Byline: M. S. Fog-Petersen (1), L. H. Skibsted (1) Keywords: Key wordsaGlazing; Freeze-stable; Bake stable; Differential scanning calorimetry; Glass transition Abstract: aA freeze- and bake-stable glazing for pastry has been developed based on an optimization procedure in which starches and carrageenans as thickening agents were combined with sugar alcohols and sodium tripolyphosphate. Instrumental gloss measurement on test biscuits showed that glazing consisting of 3% I1-carrageenan and 15% sorbitol (w/w) had maximal gloss. This was confirmed on pastry products. In contrast to glazing based on mannitol, no crystallization problems were encountered for this glazing, for which differential scanning calorimetry showed that some water freezes at --3aadegC followed by freezing of supercooled encapsulated water at --20aadegC and by a glass transition at --61aadegC. During normal frozen storage of preglazed, nonbaked pastry, the glazing is thus in a nonstable rubbery state with a limited resistance to water migration and ice crystal formation, which can be substantially improved by storage at temperatures below --61aadegC. Author Affiliation: (1) Food Chemistry, Department of Dairy and Food Science, The Royal Veterinary and Agricultural University, Rolighedsvej 30, DK-1958 Frederiksberg C, Denmark e-mail: ls@kvl.dk, DK Article note: Received: 1 March 1999 / Revised version: 19 April 1999

Published
1999

27. Happy days for home baking: the recession has driven a resurgence in home baking. But it's not all about thrift, with a raft of on-trend product launches turning up the fun factor. Simon Creasey reports

Author

Creasey, Simon

Subjects
Baking -- Methods, Cooking schools -- Curricula, Baked products -- Consumption data -- Prices and rates, Company pricing policy, Business, Food and beverage industries, Business, international
Abstract

When home economics made way for food science on the school curriculum, it heralded a dark period for the home-baking category. People didn't even bother with baking kits, let alone [...]

Published
2010

28. Let's make bread: close your eyes and imagine the smells! delicious!

Author

Hussein, Angela Murock

Subjects
Bread -- Materials, Bread -- Terminology, Baking -- Methods, Baking -- Equipment and supplies, Baking -- Terminology, Cookery, Egyptian -- Methods, Cookery, Egyptian -- Equipment and supplies, Cookery, Egyptian -- Terminology, Ancient Egypt
Abstract

Bread was, by far, the most important food in the ancient Egyptian diet. It was eaten with every meal by both the rich and the poor. Today, it is still […]

Published
2009

29. New directions in healthy baking

Author

Feder, David

Subjects
Baking -- Methods, Baking -- Materials, Cookery (Natural foods) -- Materials, Baked products -- Composition, Baked products -- Health aspects, Business, Food and beverage industries
Abstract

Healthy baking approaches are increasingly being used as consumers demand for healthier foods, with one of the basic considerations being the taking out of trans fat and sugar. Ingredients being used to replace unhealthy ones include palm oil, whole grains and fiber. Other details on health baking are presented.

Published
2009

30. Whole grain breads: baked at home; part 2

Author

Blunt, Richard

Subjects
Grain -- Usage, Bread -- Methods, Bread -- Recipes and menus, Baking -- Methods, Hunger -- Prevention, Home and garden
Published
2008

32. Homemade bread - a metaphor for life

Author

Wolfe, Claire

Subjects
Bread -- Methods, Bread -- Health aspects, Baking -- Methods, Home and garden, People for the Ethical Treatment of Animals -- Standards
Published
2008

34. Egg substitutions for cooking and baking when the store shelves are empty

Author

Krystal, Becky

Subjects
Food preparation -- Methods, Food substitutes -- Forecasts and trends, Baking -- Methods, Coronaviruses, Coronavirus infections, Grocery stores, Cookbooks, Market trend/market analysis, Business, Computers and office automation industries, Telecommunications industry
Abstract

Byline: Becky Krystal First went the toilet paper, and then the flour and the yeast. Next up, eggs? The coronavirus outbreak has laid bare many grocery store shelves, leaving some [...]

Published
2020

35. Want to learn how to bake? These sweet recipes and guides will help you do it

Author

Krystal, Becky

Subjects
Baking -- Methods, Business, Computers and office automation industries, Telecommunications industry
Abstract

Byline: Becky Krystal We see you -- people who are doing their part by staying home amid the coronavirus outbreak. What are you up to? Cooking, to start. Also, baking [...]

Published
2020

36. Here's how to succeed at gluten-free bread baking

Author

Goyoaga, Aran

Subjects
Bread -- Recipes and menus, Gluten-free foods -- Recipes and menus, Baking -- Methods, Fermentation, Barley, Gluten-free diet, Gluten, Grains, Business, Computers and office automation industries, Telecommunications industry
Abstract

Byline: Aran Goyoaga Gluten, the protein found in wheat, rye, barley, spelt, farro, kamut, durum and semolina, becomes elastic when mixed with water and kneaded, stretching to form strands of [...]

Published
2020

37. Cake walk

Subjects
Muffins, Butter, Baking -- Methods, Cake, Recipes -- Methods, Women's issues/gender studies
Abstract

When time is short but baked goods are essential, reach for a quick bread recipe. These eight tasty loaves, cakes and muffins come together in the blink of an eye [...]

Published
2017

38. Food chat: How to deal with sticky cookie dough, cookie presses and more

Author

McCorkle, Tom

Subjects
Writers -- Interviews, Cookies -- Recipes and menus, Baking -- Methods, Consultants (Persons) -- Interviews, Editors, General interest, News, opinion and commentary
Abstract

Byline: Tom McCorkle 'American Cookie,' author Anne Byrn and PureWow recipe editor and baking consultant Erin McDowell recently joined The Washington Post Food staff in answering questions about all things [...]

Published
2019

39. Don't let high-altitude baking get you down. Here's how to ensure sweet success

Author

Krystal, Becky

Subjects
Altitude -- Influence, Baking -- Methods, Weather, Dance, General interest, News, opinion and commentary
Abstract

Byline: Becky Krystal Even under ideal conditions, baking can be a bit of a dance - reliant on the proper amount of ingredients, the right kind of interaction among them [...]

Published
2019

40. Fresh from the farm; IN THE KITCHEN

Author

O'Brady, Tara

Subjects
Peaches -- Recipes and menus, Biscuits -- Recipes and menus, Baking -- Methods, Parking lots, Festivals, Cities and towns, General interest, News, opinion and commentary
Abstract

Byline: TARA O'BRADY, Special to The Globe and Mail Lead Nigel Slater once wrote that he rarely cooks a peach, and I routinely follow his example. Living, as I do, [...]

Published
2019

41. Breaking Bread With the Ancient Pharaohs

Author

Fortin, Jacey

Subjects
Yeast (Food product) -- Analysis, Physicists -- Appreciation, Egyptian history, to 642 (Ancient period) -- Research, Bread -- Analysis, Baking -- Methods, News, opinion and commentary, General interest
Abstract

In a modern oven in Pasadena, Calif., this week, yeast that could be as old as ancient Egypt was used to bake an especially aromatic loaf of sourdough bread. The [...]

Published
2019

42. How to swap baking pan sizes without ruining your recipe

Author

Krystal, Becky

Subjects
Bakeware -- Usage, Baking -- Methods, Email, General interest, News, opinion and commentary
Abstract

Byline: Becky Krystal Rule No. 1 of baking is (almost) always this: Follow the recipe. As someone who shares recipes and frequently helps troubleshoot them, I'm a firm adherent to [...]

Published
2019

43. Party girl: you don't need a million bucks or a famous parent to throw a bash like the ones seen on MTV's my super sweet 16. We cordially invited the best party planners to help make your soiree one where everyone wishes two things: that they were you and that the night would never end!

Author

Warren, Emily Kate

Subjects
Baking -- Methods, Cake -- Methods, Fashion and beauty
Abstract

the cake Whoever said, 'You can't have your cake and eat it too' didn't have a good one! Here's how to get an icing masterpiece that tastes as good as [...]

Published
2006

44. Be a bake sale diva

Author

Plant, Jackie and Berg, Fraya

Subjects
Baking -- Methods
Published
2006

45. Tips for perfect cookies

Author

Clark, Melissa

Subjects
Cookies -- Recipes and menus, Baking -- Methods, Home and garden
Abstract

Tips for making perfect cookies are provided. Recipes for baking different kinds of cookies that can make good homemade gifts are presented.

Published
2005

46. Cook with confidence

Author

Hurst, Andria Scott

Subjects
Cookery -- Methods, Baking -- Methods, General interest, Home and garden
Abstract

Tips that ensure perfect cooking by developing a plan on working with new and the old recipes are provided. Some of these tips include using the oven by baking multiple items at the same time requiring same temperature and using shallow, uncovered casserole dishes for convectional cooking.

Published
2005

48. Particle size of encapsulated sodium bicarbonates: effect on refrigerated batter and muffins baked in conventional and microwave ovens

Author

Dorko, C.L. and Peinfield, M.P.

Subjects
Muffins -- Research, Baking -- Methods, Business, Food/cooking/nutrition
Abstract

A study analyzed the influence of NaHCO3 encapsulate particle size on batter properties over 4-weeks storage, and on the sensory and quality properties of muffins baked in traditional and microwave ovens from refrigerated batter, and assessed refrigerated batter with encapsulated sodium bicarbonate (ESB) varying in particle size. Batter was kept in glass jars at zero to one degree centigrade, and examined after one day and the first, second, third and fourth week. Microwave-baked muffins are flatter than traditionally baked muffins. All baked muffins with ESB 5 possessed lower specific volumes than those with ESB 1.

Published
1993

50. Chef's secrets for sensational desserts

Author

Handler, Shelley

Subjects
Cooks -- Interviews, Desserts -- Evaluation, Baking -- Methods, Family and marriage, General interest
Abstract

Chefs En-Ming Hsu, Emily Luchetti and Claudia Fleming give advice on making simple and successful desserts. Keeping a freezer stocked with supplies like frozen pie crusts and puff pastry, and using fresh fruit and chocolate are all keys to making quick desserts which will please. Recipes and pictures of prepared desserts are included.

Published
2002

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