Cookbook Feature: The Baking Answer Book Recipe
Can I get the Recipe?
Cookbook Feature:
Written by Lauren Chattman
Published By Storey Publishing
Did you ever wonder if you could substitute all purpose flour for cake flour? Or maybe you've asked yourself if using a square baking dish instead of a rectangular pan would work? Is there anything I can do with rock hard brown sugar and what is the difference between using milk, buttermilk or cream and are they interchangable? Whatever the baking question of problem you've faced, The Baking Answer Book will be one of the best baking resources you've ever laid your floury hands on...
From the publisher...
Baking recipes require precision and attention - exact measurements, correct ingredients, and a confident hand - to mix, cream, froth, and whip. But surely there is some leeway? And if there really is no room for error or subsitution, then the curious baker wants to know why.
Answering every question about common and specialty ingredients, finicky ovens, the best equipment for every recipe, the science behind the magic of baking, and the unique properties, quirks, and flavors of every kind of baked good, author Lauren Chattman reassures readers with commonsense solutions, foolproof substitutions, and fun-to-know facts about the history and evolution of favorite baked goods. She even includes recipes that allow readers to practice new techniques and experiment with unfamiliar ingredients. Spelt Brownies, anyone?
Portable, browseable, and easy to use, The Baking Answer Book earns a place beside the recipe collections in bakers' libraries, explaining the techniques that don't make sense and solving the mysteries of soggy zucchini bread and cracked cheesecakes.
A few questions...
And now, for Can I get the Recipe? readers, some example questions and answers from The Baking Answer Book as well as a couple of sneak peek recipes:
Question 1: Can table salt, kosher salt and sea salt be used interchangeably?
Table salt dissolves easily in baked goods and is the choice of most bakers. Kosher salt may be substituted, but is only about half as salty. Be sure to add twice as much for the same effect. If for a recipe calls for 1/4 teaspoon of table salt, add 1/2 teaspoon of kosher salt. Sea salt is quite expensive (especially for French fleur de sel or Malden sea salt from Great Britain) and its flavor is indistinguishable from table salt in baked goods. Save sea salt for sprinkling onto finished dishes where its pure flavor and crunchy texture can be appreciated.
Question 2: How many mini muffins will a recipe for regular size muffins yield?
Muffins tins come in a variety of sizes these days. Each cavity in a mini muffin tin holds about 1 1/2 tablespoons of batter. Each cavity in a standard size muffin tin hold about 1/2 cup. There are also jumbo muffin tins , whose cavities hold 1 cup, and muffin top tins with shallow craters that will hold 1/2 cup of batter. So a recipe for standard size muffins with a yield of 12 will get you the same number of muffin tops, six jumbo muffins, or close to 2 dozen mini muffins. Remember to adjust baking times. Jumbo muffins will need an extra 10 to 12 minutes in the oven; mini muffins will bake 10 minutes faster; and muffin tops will be done 8 to 10 minutes sooner than standard size muffins.
Question 3: My baking sheets are covered with baked on grease. How should I clean them?
Grease on regular stainless steel (not nonstick) baking sheets can be removed with a mild abrasive, like scouring powder or baking soda mixed with water, or with a steel wool soap pad. For thick layers of baked on grease, you might try spraying your baking sheets with oven cleaner and then letting them stand in a well ventilated area (outside is best) before srubbing them clean.
And now two recipes...
New York Style Cheesecake
Oatmeal Chocolate Chip Cookies
From all of us at Can I get the Recipe? happy baking and we hope you enjoy these fabulous recipes.