""."" > wrote in message
...
> On Sat, 2 Apr 2005, AK wrote:
>
>> I'd like to know some baking tips from those who love baking and are
>> willing to share their tips! Thanx alot
>
> Read the entire recipe before you begin. Measure out everything and have
> it ready. Many recipes involve timing. Letting something sit while you
> measure out other ingredients could ruin the results.
>
> If you need refridgerated items at room temperature (e.g. eggs and butter)
> put them out first so you are not waiting for them.
>
> If you need your butter at room temperature and cut into small pieces, cut
> it when it is really cold then let it warm up. Don't let it warm up then
> attempt to cut it.
>
I used to think it saved time if I got the ingredients out as I used them,
but I totally agree with the above. Now, for some reason, since I do a lot
of computer-ing, I like to arrange my recipe in groups of items and make the
font a different color for each group of items. I can look down on a recipe
and see more readily where I am in the composition of the recipe. For
example, if a receipe calls for 4 groups of items to be put together each in
their own separate bowl before adding them to one another, or adding them to
a large pan for the oven, I will write down the bowl that best fits the
group of items that goes in it; thus I will have all of my bowls together,
as well. I do this more consisely for recipes I've made over-and-over
because I've caused myself trouble previously not having the right bowl
available.
I write times and all sorts of notes on this print-out, and then add it to
the computer- filed recipe for the next time.
I do all this at different times of the day in between other chores, so as
not to make myself feel overwhelmed, then when it comes to doing the
cooking/baking, I am free to do the 'cooking-show' thing for myself; that
is, everything is ready for the performance of fun-cooking!
Dee
>