This is a collection of little things that help me with my baking. I will continue to add more as they come to me.
- I use parchment paper whenever I can. When I go to prepare my pan and I’m all out of parchment paper, I can’t help but get frustrated. It’s great for clean up, and especially handy when making things like bars that are difficult to remove from your dish.
- You forgot to set the butter out to soften before baking. Now you have to wait 30 minutes for this s#!t to get soft?!?! Helllls to da nah. You need some Bakin’s NOW! Chop the butter into little chunks. It will soften a lot quicker in smaller pieces than it will as a whole stick.
- Crack eggs on a flat surface (i.e. countertop), instead of on the edge of the bowl. It will be scary at first. You will worry that the egg will smash all over the counter. I suppose that could happen, if you Hulk out or something. Just get passed the fear and try it. It gives you a nice clean break in the egg and you won’t have shell floaters to deal with.
- This is included on the Banana Blob recipe, but I think it’s important and interesting enough to share twice. Baking powder CONTAINS baking soda, as well as a reacting agent. This article, Baking powder vs. Baking soda, contains everything you need to know. I’m a nerd and I think science is uber awesome and it fascinates me that these chemical reactions help make my delicious treats *nerds out over picture of bubbling baking powder.* I digress. The point is, it makes a difference.
That’s it for now. I will keep this updated!