Baking Bites - Page 455 of 758 - An award winning food and baking blog featuring recipes, tips and more

Pasteurization is the process of heating a food – usually a liquid – to a specific temperature for the purpose of slowing microbial growth, extending the shelf life of a product by slowing the spoilage process. The technique was first developed to prevent wine and beer from souring quickly, but it is very …

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Gear and Gadgets

Upside Down Apron with Cooking Guide

September 9, 2010

Aprons are good for providing a clean place to quickly wipe your hands while working in the kitchen and for preventing you from getting your clothes dirty while you cook or bake. This Upside Down Apron with Cooking Guide is extremely clever because, in addition to performing all the usual …

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Plum Custard Pie with Almond Crust

September 8, 2010

Plum Custard Pie
I don’t see plums in baked goods as often as I see apples, peaches, pears and other fruits. This is a shame because plums are amazing fruits to bake with. They’re sweet and flavorful, hold their shape nicely after they’ve been baked, and they turn such a beautiful color that desserts that use …

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Baking Foodies and Chefs

Bites from other Blogs

September 8, 2010

As a marshmallow fan, I am very tempted by the Toasted Marshmallow Milkshake that The Curvy Carrot whipped up. The drink is exactly what it sounds like: a creamy vanilla milkshake with toasted marshmallows in it. To toast a bunch of marshmallows at once, simply put them on a baking …

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Baking

How do I use a baking stone?

September 7, 2010May 19, 2011

A baking stone is a large, usually thick, piece of stoneware that is often recommended for bread and pizza baking. The instructions usually say to put them on the bottom or middle rack of your oven, then preheat it for an extra-long time before baking. Using a stone is said to improve …

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Gear and Gadgets

Cornucopia Bundt Pan

September 7, 2010September 6, 2010

Cornucopia Bundt Pan

I hope that Nordicware never stops coming up with new designs for its bundt pans, because the holidays would be a lot less exciting if we never had new designs to look forward to. Take this Cornucopia Bundt Pan, for instance. A cornucopia is a horn-shaped basket that is …

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Puddings, Custards and Mousses Recipes

Individual Banana Puddings

September 6, 2010October 31, 2013

Banana cream pie and banana pudding are very similar desserts. Both have a vanilla custard base that is studded with slices of fresh bananas. Both have light whipped cream or meringue toppings. Both use some sort of cookie base – a graham cracker crust (although pastry is fine, too) for the pie and …

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Magazines & Cookbooks

Crust and Crumb: Master Formulas for Serious Bread Bakers

September 6, 2010

Peter Reinhart is well known as an expert in all things baking, and his book, Crust and Crumb: Master Formulas for Serious Bread Bakers is a book worth looking at if you are set on producing some great loaves at home. The title of the book might sound a little …

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What does ultra pastruized mean?

Upside Down Apron with Cooking Guide

Plum Custard Pie with Almond Crust

Bites from other Blogs

How do I use a baking stone?

Cornucopia Bundt Pan

Individual Banana Puddings

Crust and Crumb: Master Formulas for Serious Bread Bakers

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