Tag Archives: how-to

How to store leftover egg yolks and leftover egg whites

CIMG0373

There are plenty of recipes out there that call for only egg whites or only egg yolks. Angel food cake springs to mind as the most obvious example, since it calls for 10-12 egg whites only, but you can end up with a few leftover after making something as simple as an egg white omelette. Storing egg whites and egg yolks is simple, though the ... Read More »

How to make a water bath

creamy cheesecake

Water baths are one of those things that you don’t need too often in baking, but when a recipe calls for them, they’re crucial in getting a good result. A water bath – if you’re not familiar with what they are - is almost exactly what it sounds like: it is the dish of water that baked goods requiring gentle heat are baked in, instead of ... Read More »

Where to shop for baking supplies

This week, I was interviewed by one of the new writers – Alanna, who also writes Two Fat Als- over at Slashfood. Some of you may recall that I wrote for Slashfood for quite some time. The interview is a good one and Alanna came up with some good questions. The only question I’m not sure I gave a good answer to was Where do you ... Read More »

How do you know when bread is done baking?

baked loaf of sourdough

With cakes and muffins, it is easy to stick a toothpick into the top to check for doneness, or to simply touch the top of the cake with a fingertip and see if it has set and springs back into place. With cookies, you can usually tell just by looking at them, and if you can’t, you can again touch an edge to see if ... Read More »

How to make a moist cake

  “So, what kind of cake does he want for his birthday?”   “Hang on, I’ll ask…. He says he wants a ‘moist’ cake.”   Pause while I process this. “Like a pudding cake?”   “No. Just a moist cake.”   “A moist cake. As in a cake that isn’t dried out?”   “Yes.”   “When I said ‘what kind of cake’ I actually wanted ... Read More »

How to make your own colored sugars

red sugar

While I enjoy icing cookies by hand, drawing little designs and other decorations (especially for gingerbread cookies), I always use a fair amount of colored sanding sugar around the holidays. Colored sugars are perfect for finishing off sugar cookies and butter cookies, giving them a fun and festive look for the holidays. In fact, it has always been a bit of a tradition for my ... Read More »

Baking breads with softer crusts

Do you prefer bread with a really crackly, crispy crust or bread with a soft and tender crust? The more bread I bake, the more I find that people fall into one of these two categories with their preferences and, while they may enjoy other breads, they ultimately want the one with their crust of choice.  As people start to bake their own breads, the ... Read More »

Can I use salted butter for baking?

One question I get asked all the time is whether it is acceptable to use salted butter in baking, since most recipes either don’t specify salted or unsalted, or explicitly recommended unsalted butter. The simple answer is that yes, it is fine to use salted butter in baking. That being said, there is a reason that bakers – myself included – and just about all ... Read More »

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