Welcome to my blog on healthy eating and food safety. I look forward to your comments and feedback regarding use of this tool to disseminate educational information. This blog will be updated on a regular basis.

Monday, December 12, 2016

Holiday Baking Tips


Holiday Baking Tips
Roll up your sleeves; locate the cookie cutters and rolling pin as it is time for holiday baking.  Here are some tips for baking everyone’s favorite holiday treats.
  • Unless specified in the recipe, ingredients should be at room temperature.
  • Do not substitute baking powder for baking soda or vice versa as they have different functions.
  • Semisweet and bittersweet chocolate are interchangeable.
  • Purchase good quality chocolate, caramels and vanilla extract to ensure excellent flavor.
  • To easily remove bars from a pan, line the pan with foil.  Measure the foil so there is a two- to three-inch overhang on each side. Use the overhanging foil as handles to carefully lift out uncut bars.
  • To ensure even squares when cutting, use a straight edge such as the edge of a straight spatula. Cut along your guide with a serrated knife.
  • When a recipe calls for eggs, it typically means Grade A large eggs. 
  • Baking is a science, so measure all ingredients carefully.
  • To store baked goods, cool completely. Store bars in an airtight container for up to three days at room temperature or in a refrigerator, as specified in the recipe.

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