Holiday baking success

Hi Everyone,

‘Tis the season the oven gets most fired up. ‘Tis the season baking takes centre stage in the cooking arena. And ‘tis the season we need most help in getting ready for the cooking extravaganza.

No fear, I’m here to lend a hand. This week begins a three-part series that will help you in the kitchen. We’ll start off this week by taking a general look at preparing to bake. Next week we will look at baking the Christmas cake. And in the final week of this holiday baking series, we’ll focus on baking the all-important ham. Let’s get cracking shall we?

Ingredients
When the urge to bake takes over, particularly in the hurly burly of the Christmas season, there is perhaps a temptation to rush headlong into the kitchen. But there’s a lot to be said for taking a moment to catch your breath. Gather and re-read the recipes for all the holiday treats you’re going to make – the cookies, cakes, pies, breads etc. It will give you time to check out all your ingredients.

Check that you have enough flour and that it is fresh and has not been sitting there for three months under poor conditions. Leavening agents such as baking powder, baking soda and yeast should be stocked. Check your pantry and refresh the items if they’ve been there for a while without use, particularly if they are already opened.
Butter, shortening and eggs must also be in ample supply as well as sugar – brown sugar and white sugar, depending on what your recipes call for.

Measuring devices

You’ve heard it said before, but I’ll say it again, baking is an exact science, therefore, having the right portions and amounts of ingredients is key to a successful product. Most bakers will tell you that your best tool is a scale, it is more precise; if you have one use it, or if you’ve been thinking of getting one for a while now, then this is the best time to do so. However, do not be put off by not having a scale, get yourself a standard set of measuring cups and spoons. You’ll be glad you did.

Pans

Baking tools (Photo by Cynthia Nelson)

I am sure that you will not only be making cookies, but you’ll also be baking cakes, pies, breads and roasting meats. Check your cupboards and take stock of what you have and ascertain whether or not you need to get more pans or new pans.

Pay careful attention to the recipes you plan to make and ensure that you have adequately sized pans within which to bake. Having a small pan and too much batter can cause problems with your cake. Having too large a pan and a small quantity of dough can result in uneven or the over cooking of something.

There are certain recipes for meat and poultry roasts that require pans with baking racks. This is often to ensure even cooking and to prevent your roasts from sitting a pool of liquid in the pan as it cooks, unless of course that is what the recipe requires.

Lining material
Parchment paper, wax paper (grease proof paper) and aluminium foil are all liners used when baking various things. Their purpose is multi-functional. They prevent things from sticking, they eliminate greasing of pans and best of all, they make clean up a breeze.

A word about parchment paper – it is not the same as waxed (grease proof paper). Parchment paper is also known as baking paper. It is a heavy-duty paper and you can find it sold on rolls in boxes just as you would aluminium foil, wax paper and plastic wrap. Parchment paper is moisture-resistant and grease resistant. Parchment paper practically guarantees that food won’t stick. I’ve even baked cheese on parchment paper. If you’ve never used parchment paper to bake, try it, I promise you’ll be hooked.

Mixing bowls

Again, check your cupboards. When it comes to baking and mixing batters, kneading dough and leaving dough to proof (rise), you need to ensure that you have large bowls.
Working with the right size of bowl ensures quick work, prevents overworking of dough or batter and provides the depth and breath for yeast-leavened mixtures to grow.

Mixing tools
We’re talking here about spoons, spatulas and whisks. Depending on what you are making, instructions such as whisking, beating, folding and stirring are going to be issued in recipes. Ensure that you have the right tool for the job. The mixing instruction given in a recipe is important as it contributes to the outcome of the final baked good, both in texture and appearance.

Timing device
I love timers. I own 5, but that’s a story for another time. They really help me out, particularly because whenever I am in the kitchen, I am making at least 3 different things and so my timers keep me on track and organized. When they beep they help me remember that one thing is done, especially when I am engrossed in preparing something else.

I am not telling you to go out an buy a timer but what I am saying is that you should have some timing device on hand – a watch or a clock so that you can make a note of what time you put the roast in the oven, how long the bread has been proofing, and when to remove the cake from the pan to put it on the wire rack to cool.

Cooling racks
If you’re going to be baking cakes, pies, breads, rolls, cookies etc, it is wise to get yourself a pair of cooling racks or wire racks. Often recipes will tell you to remove the pan from the oven and place it on a wire rack or to remove an item from a pan and let it cool on a wire rack.
Cooling something on a wire rack ensures even cooling and it prevents the heat from the pan or the baked item from concentrating at the bottom, which can then alter the texture of the item. Cooling on wire racks allows the air to circulate around the item.

Preheating the oven
And finally, a key component of baking that is often overlooked and taken for granted. You can do everything right in terms of mixing and preparing your ingredients but if the oven is not properly preheated, you can have disappointing results from all your hard work.
Preheat your oven to the instructed range for at least 20 minutes before putting your pan(s) into the oven.

As you read your recipes, watch out for those that indicate where the rack must be placed in the oven. That advice is not given lightly, the instructed placement of the rack is for a particular reason. For example, if a recipe says to put the rack in the middle of the oven, it is most often because the item needs a long cooking time and perhaps slow cooking to ensure the desired results.

That’s it for this week. If you have any questions on anything discussed above, or if you have a question that has not been covered in this edition of the column, please contact me: Cynthia@tasteslikehome.org and I’ll be happy to assist.

Next week: Baking the Christmas cake.

Cynthia
Cynthia@tasteslikehome.org
www.tasteslikehome.org