Post by ellise on Jun 14, 2005 8:56:07 GMT 10
1) To test the freshness of an egg without breaking it, place it in enough water to cover it well. If it sinks and lies on its side, it is fresh. If it sinks but stands on end, it is not very fresh. If it floats, don't use it.
2) Breads, muffins and cakes should be removed from their pans soon after taking from the oven to prevent trapped steam from making the product soggy.
3) Cakes, cookies, muffins and other quick breads cook best in the middle of the oven. This allows the heat to circulate evenly for even cooking.
4) Enhance the flavour of nuts, such as almonds and pecans, by toasting them before using in recipes. To toast, place nuts on a baking sheet and bake at 300°F (180°C) for 5 to 10 minutes or until slightly browned.
5) Food bakes more quickly in glass than in metal pans. ROGERS recipes for cakes, bars and loaves have been tested in metal pans, unless otherwise noted. If you want to use an oven-proof glass baking dish instead, decrease the oven temperature by 25°F (10°C).
6) A range for baking time is often given in recipes to allow for variations in the temperatures in household ovens. Be sure to set the timer for the shorter recommended baking time and test for doneness before there is any chance of overcooking
7) To increase the amount of juice extracted from a lemon, first roll it on the counter while pressing down on it with your hand, or microwave it for 30-40 seconds before cutting into it
8) The baking powders available in the grocery store may be single acting or double acting. A single acting baking powder will provide only one burst of leavening, the first when mixed with liquids and the second when it comes in contact with the oven heat. The double acting powder is better choice if the batters and doughs will not be placed in the oven right away.
9) To determine when drop cookies are done, touch the center gently with your finger. If almost no imprint is left and the cookies are a nice colour, remove them from the oven.
10) It is important to cut slits in the top of pies and turnovers made with pastry before they are baked. This allows the steam to escape without popping the sealed edges apart
2) Breads, muffins and cakes should be removed from their pans soon after taking from the oven to prevent trapped steam from making the product soggy.
3) Cakes, cookies, muffins and other quick breads cook best in the middle of the oven. This allows the heat to circulate evenly for even cooking.
4) Enhance the flavour of nuts, such as almonds and pecans, by toasting them before using in recipes. To toast, place nuts on a baking sheet and bake at 300°F (180°C) for 5 to 10 minutes or until slightly browned.
5) Food bakes more quickly in glass than in metal pans. ROGERS recipes for cakes, bars and loaves have been tested in metal pans, unless otherwise noted. If you want to use an oven-proof glass baking dish instead, decrease the oven temperature by 25°F (10°C).
6) A range for baking time is often given in recipes to allow for variations in the temperatures in household ovens. Be sure to set the timer for the shorter recommended baking time and test for doneness before there is any chance of overcooking
7) To increase the amount of juice extracted from a lemon, first roll it on the counter while pressing down on it with your hand, or microwave it for 30-40 seconds before cutting into it
8) The baking powders available in the grocery store may be single acting or double acting. A single acting baking powder will provide only one burst of leavening, the first when mixed with liquids and the second when it comes in contact with the oven heat. The double acting powder is better choice if the batters and doughs will not be placed in the oven right away.
9) To determine when drop cookies are done, touch the center gently with your finger. If almost no imprint is left and the cookies are a nice colour, remove them from the oven.
10) It is important to cut slits in the top of pies and turnovers made with pastry before they are baked. This allows the steam to escape without popping the sealed edges apart
