How To Get Good Results Every Time

How To Get Good Results Every Time If you’ve spent any time baking, you’ve likely come across the phrase “Do not overmix.”

What type of baking pans do you prefer?I am looking for a good 13 x 9 inch pan to bake multiple cakes to serve at my dau...
08/09/2022

What type of baking pans do you prefer?
I am looking for a good 13 x 9 inch pan to bake multiple cakes to serve at my daughter’s wedding. Looking for a metal pan that will cook evenly. Mine has a dark non-stick coating that browns too quickly.

I have used many of your recipes and they are all fabulous. Thank you for sharing your knowledge with us. Love to give your books for presents!

I frequently have a problem with cakes and brownies where the center never seems to get done. Even when I bake longer th...
08/09/2022

I frequently have a problem with cakes and brownies where the center never seems to get done. Even when I bake longer than the recipe states, the center will still be mushy as the edges start to get hard as bricks. I use an oven thermometer so I know it’s at the right temperature. What am I doing wrong? Thanks! (Another tip you might add to this article is to preheat way longer than the time when your oven dings indicating it’s at the correct temperature. I think oven manufacturers want you to think their ovens heat much faster than they actually do!)

I would like your help on the weekend I made no bake lemon lasagna the crust is made with Oreo cookies and butter I grea...
08/09/2022

I would like your help on the weekend I made no bake lemon lasagna the crust is made with Oreo cookies and butter I greased the pan with butter and when i went to serve it would not come out of the pan. Would appreciate your telling me what I did wrong. It. never said to grease the pan is that maybe why. Thanks in advance

Baking time: Decrease by 5-8 minutes per 30 minutes of baking time.Sugar: Decrease by 1 tablespoon per cup.Liquid: Incre...
08/09/2022

Baking time: Decrease by 5-8 minutes per 30 minutes of baking time.
Sugar: Decrease by 1 tablespoon per cup.
Liquid: Increase by 1 to 2 tablespoons at 3,000 feet. Increase by 1-1/2 teaspoons for each additional 1,000 feet. You can also use extra eggs as part of this liquid, depending on the recipe.
Flour: At 3,500 feet, add 1 more tablespoon per recipe. For each additional 1,500 feet, add one more tablespoon.

MAKE ADJUSTMENTS AT HIGH ALTITUDEBaking at a high altitude requires adjustments for best results. These are some general...
08/09/2022

MAKE ADJUSTMENTS AT HIGH ALTITUDE
Baking at a high altitude requires adjustments for best results. These are some general guidelines from King Arthur Flour (click the link for more detailed guidelines); depending on the elevation where you live, some adjustments may be necessary:

Oven temperature: Increase 15 to 25°F; use the lower increase when making chocolate or delicate cakes.

Flour: King Arthur Flour (This brand has a slightly higher protein content than many other brands of flour, and it gives...
25/07/2022

Flour: King Arthur Flour (This brand has a slightly higher protein content than many other brands of flour, and it gives baked goods more structure.)
Butter: Unsalted Land O’ Lakes
Vanilla: McCormick Pure Vanilla Extract
Eggs: all of my recipes are made using

USE QUALITY INGREDIENTSBelieve it or not, the brands you use can make a huge difference in baking, especially when it co...
25/07/2022

USE QUALITY INGREDIENTS
Believe it or not, the brands you use can make a huge difference in baking, especially when it comes to flour. When I bake, I use the following ingredients (unless specified otherwise):

MEASURE AND SCOOP BATTER EVENLYstrawberry muffin batter in muffin tinUse cookie scoops and ice cream scoops with trigger...
25/07/2022

MEASURE AND SCOOP BATTER EVENLY
strawberry muffin batter in muffin tin

Use cookie scoops and ice cream scoops with triggers for measuring cookie dough, muffins, and cupcakes. The scoops will be more consistent, the baked goods will cook more evenly, and it’s a much faster way to get the job done.

PREPARE BAKING PANS PROPERLYI usually use nonstick spray or nonstick spray with flour for quick, effective coverage. Hol...
25/07/2022

PREPARE BAKING PANS PROPERLY
I usually use nonstick spray or nonstick spray with flour for quick, effective coverage. Hold the pan over the sink or open dishwasher to avoid a mess.

LINE PANS WITH PARCHMENT PAPER OR HEAVY DUTY NONSTICK FOILhow to make cheesecake barsParchment paper is ideal for lining...
24/07/2022

LINE PANS WITH PARCHMENT PAPER OR HEAVY DUTY NONSTICK FOIL
how to make cheesecake bars

Parchment paper is ideal for lining cookie and cake pans, and provides easy removal and cleanup. Plus, it can be reused again and again. Or use professional-style silicone mats; they are more durable than parchment, and can be used forever. For bar cookies, make removal easier by lining the baking pans with heavy-duty aluminum foil coated with cooking spray. Just lift the block out onto a board and cut! Be sure to use good quality foil, such as Reynold’s Wrap Heavy Duty; inexpensive brands can stick.

ADD INGREDIENTS IN LITTLE PILESdry ingredients in bowlMaybe it’s just me, but I often lose track of what I’m doing in th...
24/07/2022

ADD INGREDIENTS IN LITTLE PILES
dry ingredients in bowl

Maybe it’s just me, but I often lose track of what I’m doing in the kitchen. I always add ingredients to the bowl in neat little piles when I’m baking so that I can see what I’ve already added.

Baking powder needs only liquid to activate, so it is used in recipes that do not contain acidic ingredients. Some recip...
24/07/2022

Baking powder needs only liquid to activate, so it is used in recipes that do not contain acidic ingredients. Some recipes, like chocolate chip cookies, call for both baking powder and baking soda. These recipes typically contain some sort of acidic ingredient, like brown sugar, but baking soda alone is not enough to lift the volume of batter in the recipe so baking powder is added to pick up the slack.

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