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Baking Secrets


baking secrets and pro-tipIn every industry there are certain things you can do to make the job easier and the outcome better. Many industry insiders keep these tips, tricks and secrets to themselves and hold them close to their chefs coat. Whether it is a certain way to hold an offset spatula or how to avoid over baking cookies, there are a million ways to do it better. We are here to shed light on them of these so called secrets.

Why? Because dessert is the best part of the meal so we all might as well do it up right. Right?

Below are a few pro-tips and secrets to help you out. We have included many pro-tips in the posts but not always in the recipes so make sure to read the posts all the way through.

One last thing before we get down to business: If you have any tips or secrets to your baking success you want to share, please leave them in the comments. We would love to read them.

The Singles:

Why you need a TruTemp oven thermometer.

Baker and Pastry Chef – Is There a difference?

Read your recipe BEFORE starting

The B-Sides:

  • Try brushing the bottom crust of fruit pies with egg whites to prevent the fruit juices from soaking in.
  • To keep a cake from drying out, attach slices of bread with toothpicks to any exposed cut edges of cakes.
  • To ice a mini layered cake, try attaching all the layers with a few pieces of dry spaghetti.
  • If your icing becomes too thick, try adding a few drops of lemon juice and mix well.
  • A teaspoon of vinegar added to pie dough will guarantee a flaky crust.
  • To make a delicate cake, use half unbleached white flour and half whole wheat flour.
  • For the highest meringue, the secret is to add some baking powder to room temperature egg whites before beating them. As you beat the eggs, add 2 to 3 tablespoons of granulated sugar for each egg used, beating continually. Perfect peaks should form and stand upright without keeling over.
  • To eliminate weeping meringue, try leaving the meringue in the oven until it cools.
  • Always use unsalted butter when greasing a pan. Chances of having a sticking problem will be greatly reduced.
  • When making meringue tortes, always leave the torte in the oven until it has fully cooled to avoid cracking.
  • When measuring flour for a pie crust, always sift the flour first for a more accurate measurement.
  • To maintain the shape of a soufflĂ©, serve immediately after it is steam baked and always on a warm plate.
  • The secret to keep pancakes from sticking to the griddle is to fill a small piece of cheese cloth with salt, then just before pouring the batter, rub the salt bag over the surface of the hot griddle.
  • Pie crust will turn out better if all the ingredients are cold and the dough is not overworked. The dough should also be refrigerated before it is rolled.
  • Wheat flour will give you crunchier cookies if butter is used as the shortening. If oil is used the cookies will be more tender and softer.
  • When making pie dough it is best to use lard instead of butter. The crust will be flaky and lard actually has less saturated fat than better.
  • When reusing a cookie pan for numerous batches, try running the bottom of the pan under cold water, but don’t get the cooking surface wet. This will reduce the risk of burned bottom cookies.
  • To avoid over baking cookies, just remove them from the oven a few minutes before they are done, the hot pan will continue to bake them.
  • Fruitcakes will remain moist if you wrap them with a damp towel.
  • To make a heart shaped cake, first bake both a round cake and a square cake. Cut the round cake and a half then turn the square cake so the quarters face you in a diamond shape. Place each a half of the round cake on the two uppermost size of the diamond. Now you have a perfect heart shaped cake for Valentine’s Day.
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