Baking

Bake / Baking

Bake © User: Merlize / freerangestock.com Baking is a method of cooking done in an enclosed, heated space using dry heat. The temperature is usually controlled to meet the specifications set by a recipe (whether written or unwritten.) An oven provides the best environment for baking, in terms of temperature control, direction of heat, and…

Bake Blind

Baking blind is to bake a pie shell empty of any contents in it, to harden and dry it.

Baking Cups

Baking cups (aka muffin cups) are used to line muffin and cupcake tins when making cupcakes, muffins or fairy cakes. Their use generally replaces greasing or greasing and flouring the cups.

Baking Mats

Baking mats are non-stick floppy “plastic” sheets that you put on top of a baking tray before baking, instead of greasing the tray or lining it with a cooking paper. They prevent the food item being baked from sticking to the pan. There are various makes and brands, which can be made of food-grade silicone…

Baking Pan Conversions

No one has every baking dish size and shape ever known to mankind just lying about on display in the kitchen. Just stock some standard shapes and sizes, and if a recipe writer calls for something really obscure or that you don’t have, then you can swap using these guidelines. Baking Pans by Dimension Baking…

Baking Pans by Dimension

This is a chart of typical baking pan physical dimensions, with their equivalent volume sizes. The measurements of a baking pan are determined by measuring inside the pan, from edge to edge. Depth is measured inside as well.

Baking Pans by Volume

It’s often important to know the capacity in volume of a baking pan, so you can know if a recipe you are making will fit into it for cooking, or not. In planning, you also have to allow for spare volume, so the ingredients don’t rise or spill over the edge during cooking. Some, but…

Baking Stones

Baking stones are used as a baking aid in modern gas and electric ovens. They are porous, and so absorb condensation from what is baking on top of them, causing a crisper crust. They need to be thoroughly heated in advance of using. You put what you are baking right on top of them.

Egg Wash

Egg Wash © Randal Oulton An egg wash in cooking is a liquid mixture based on raw egg used to brown pies, etc. You vary the mixture easily to achieve exactly the effect you want. How to make an egg wash First, a summary of the principles. Sometimes you may use the whole egg, just…

Pastry

Pastry is a dough meant to act as a case for other food, savoury or sweet. It can be used to form just a bottom casing, with the top left open, or the pastry can completely contain the food inside it. There are many different types of pastries, designed with different properties, textures, behaviours and…

Pastry Blender

A pastry blender (aka pastry cutter) is a hand-held tool used both to cut solid fat into flour, and to blend it in thoroughly. It consists of a handle that has half-moon shaped wires attached to it at both ends. It is used most often for pastry dough, scone dough, or baking powder biscuit dough….

Pastry Brush

Pastry brushes are small brushes with soft bristles, used to brush sauces, oils or glazes on food items that can be sweet or savoury. Both the handles and the tines of the brushes are now made from many different materials.

Pastry Cloth

A pastry cloth is a cloth on which you roll out dough. Its purpose is to minimize sticking, and allow you to therefore roll the dough thinner. A pastry cloth also allows you to lift fragile pie crusts (such as those made of wholewheat / aka wholemeal) over the pie tin, and invert it. What…

Pastry Cloth Pad

A Pastry Cloth Pad is a large pad usually made of rubber. You place it on the counter, and place your pastry cloth on top of it, and then for the full outfitting, a rolling pin cover over top the rolling pin. The pads, generally around 24 by 20 inches (60 by 50 cm), help…

Pastry Crust

A pastry crust doesn’t have to be a short crust. It can be a flaky crust. It has, though several synonyms with slight nuances to them, such as pastry shell, pie crust or pie shell, that imply certain things to the home baker. When the word “pie crust” is used, it’s generally taken to mean…

Pastry Frame

A pastry frame is a device in the form of an assembled frame whose purpose is to hold a “pastry cloth” in place while you are rolling out pastry on it. The frame stretches the cloth out tightly on the work surface, and stops the cloth from moving about. For other senses of the term…

Pastry Frames

The term “pastry frame” can mean several different things: A pastry frame can be a mould to help in shape pastries being baked, such as when you cook a rectangle of puff pastry with edges around it, or pour a sponge cake batter into a frame to make a square, flat sponge cake foundation for…

Pastry Jigger

Made since at least the 1500s, a pastry jigger (aka pastry crimper, aka jagging wheel) is designed to put a decorative edge on pastries. The edge is usually “jiggedy” (or “jaggedy”, if you prefer), but can also be used to create square or circular marks. The difference between a pastry jigger and a pastry wheel…

Pastry Wheels

A pastry wheel is a device to cut out rolled pastry. It consists of a cutting wheel attached to a handle. The wheel will have a straight, sharp edge. The wheels come in different sizes. Some are small for fine work, some are large enough to slice cooked pizza. A pastry wheel is different from…

Pie Apples

Debating about pie apples is like starting a religious feud. Everyone has his or her own opinions, and you can’t change them, no matter how much “proof” you try to show them. A good pie apple has to be able to hold its shape when cooked, give off some juice so that the pie won’t…