Category Archives: Tuesday's Tips
Tuesday’s Tip: Substitutions
Unless you always have a fully stocked kitchen (and who does?), you’ll sometimes need to substitute ingredients you already have with the ones you need. So here’s a list of standard baking items and their easy conversions.
When you need:
When you need:
You can substitute:
Cake flour
All-purpose flour. To every 1 cup all-purpose, add 2 Tablespoons cornstarch.
Buttermilk
“Soured milk.” [...]
Tuesday’s Tip: More on Flour
Last week we talked about sifting flour. This week, there’s another important thing to note about measuring flour and that’s how you get it into the measuring cup in the first place.
For the same reason you sift the flour before measuring it, you should also spoon your flour into a measuring cup instead of scooping [...]
Tuesday’s Tip: Flour Tips
Flour is not interchangeable. If your recipe calls for cake flour, you should always use cake flour, not all-purpose flour. Cake flour is sometimes hard to find in stores because it’s sold in a box, not a bag, and isn’t usually with the rest of the flour. There are different brands, but in Utah, you’ll [...]
Tuesday’s Tip: Room Temperature Eggs
Every time your recipe calls for softened butter, you should use room temperature eggs. If you use eggs straight from the fridge, you’re basically undoing the process of creaming the butter and sugar because cold eggs make the butter harden again. Also, cold eggs don’t whip the same way warmer eggs do. Air moves more [...]
Tuesday’s Tip: Butter, Part 2
Ah… More on Butter.
Another important tip on using butter wisely is knowing how to cream it. (This is typically the first step in your recipe.) Never melt your butter. Melted butter will NOT cream the way softened butter does. By the time it’s melted, it no longer has the properties necessary to bind and “fluff” [...]
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