This is a hard time for many of us. A naturally gregarious people have been sequestered and cut off from each other. It’s hard. But it needn’t be depressing.
Almost everyone I know seems to be cleaning in these early days. I’m not sure what that says about my friends but be that as it may, it’s not a bad idea. I’m doing some of that too. I have two pieces of furniture I have been trying to treat with Liquid Gold forever and this just might be my chance.
The last day at the restaurant was Tuesday. No one knows how long we will be closed but I suspect it will be months not weeks. While I’m okay with that I worry about my coworkers who I know will be struggling. It’s a strange time.
I was thinking about what to post. I thought this might be a good time to remind you of some of the posts in my Baking Information tab for when you’re done cleaning and looking for something to keep you connected to baking and pastry.
While there is a lot of information there, here is some baking information to help you understand some facets of it better.
Please stay safe and remember to stay in touch with those you love however you can. It was great to face time with my family who is in another state. I email friends and of course, there is always the phone.
I will continue to post although the schedule may be a bit erratic.
All Salt is Not Created Equal talks about the differences between salts. There was a time when we had one salt available to us. That is no longer true and the differences can be substantial.
Baking Equipment and Utensils is a virtual compendium of descriptions and photos of the most used items when baking. If I’ve forgotten something just let me know.
Baking Powder vs. Baking Soda and Where and When to use Which gets the prize for the longest title. If you’ve ever been confused about these two this should help
Cake Pan Prep or How to Get a Flat Cake Layer is one everyone should read. I discovered this when I had the bakery. We used it for all of our cakes and it works like magic.
Cocoa Fundamentals Natural vs. Dutched is a discussion of the differences between the two including which leavening agent to use with which.
Double Panning – Preventing Over Browning in the Oven shows you how to keep items heavy in brown sugar, honey, molasses, etc. from over-browning when baking.
Pan Size Conversions tells you how to convert the amount of batter to a different size pan.
Ten Ways to Become a Better Baker is self-explanatory.
The Secret of the 9 Inch Cake Pan shares the method we used at the bakery to increase the size of the cake layers based on a 9-inch cake pan.
Thickeners As Used in Baking and Pastry talks about not only the thickeners but where to use them.
Top Ingredient Substitutions for Baking gives you options when you don’t have something available.
Understanding Gelatin is a discussion of the different types of gelatin and how to use them.
Vanilla talks about the different kinds of this most used flavoring and where to use them.
These are only some of the topics covered related to baking information but they should keep you busy for a while.
And, if you get the chance, let me know in comments which helped you the most. As always I appreciate you.