Active Dry Yeast, Instant Yeast and Compressed Yeast
In commercial baking, precise measurements are key. Home bakers generally don't need to reduce or increase liquid amounts to compensate for the type of yeast used since the quantities are so small. A 0.6-oz cube of cake yeast is roughly ... [... more]
All Recipes |
Baking with Fresh Pumpkin
There are three ways to transform an uncooked pumpkin into the puree used in baking: Cut the pumpkin in half and discard the stem section and stringy pulp. Save the seeds to dry and roast. In a shallow baking dish, place the two halves face down ... [... more]
All Recipes |
Basic Soup Stocks: Vegetarian, Beef, and Chicken
Our grocery stores are crammed with canned, cubed, and powdered soup stocks. Pre-packaged broths have made it quick and easy to whip up a big, flavorful pot o' soup, rather than an all-day affair. But if time isn't an issue, why not do it the ... [... more]
All Recipes |
Baking Fruit Pies
There's a fruit pie for every season: strawberry-rhubarb for spring, cherry in summer, pear in the fall, and apple in winter. Baking fruit pies is a rather straightforward technique, but a few tips can help to make your pies come out looking and ... [... more]
All Recipes |
Baking Cheesecake, Step by Step - Allrecipes
Careful baking is imperative for perfect cheesecakes: no cracking, no drying out. Professional pastry chefs bake cheesecakes in a water bath. This method bakes the cake very gently so that it does not darken, curdle, or crack. A springform pan is ... [... more]
All Recipes |
Making Mayonnaise
Not a mayo fan? You might be, once you've tried making this versatile condiment from scratch! Homemade mayonnaise has a milder, more neutral flavor than the store-bought varieties, and can be customized to meet your tastes. Many stores sell ... [... more]
All Recipes |
Baking Quick Breads
Quick bread recipes are fairly versatile: you can add and substitute ingredients with greater freedom than you can with most other baked goods. To lower the fat, you can substitute some of the oil with an equal amount of almost any fruit puree ... [... more]
All Recipes |
All About Flour
Cultivated wheat can be categorized into two types: hard and soft. This classification refers to the hardness of the wheat berry itself, and also the amount of protein in the wheat berry. The northwestern U.S. and western Canada produce hard ... [... more]
All Recipes |
Batter Up: It's Pancake Week
Grab your griddles and whip out your whisks: the week before Ash Wednesday is Pancake Week! Grab your griddles and whip out your whisks, because National Pancake Week runs from February 22nd to February 28th, 2009. Admit it. You're asking ... [... more]
All Recipes |
Topping and Baking Pizza
There is almost no limit to the toppings that can be placed on a pizza crust. There's almost no limit to the toppings that can be placed on a pizza crust. Pizza can be made with exotic topping like apples and walnuts or fresh figs and prosciutto ... [... more]
All Recipes |
Asparagus Aspirations
Despite a reputation for being finicky, asparagus isn't as tricky to grow as you may think. Asparagus is one of the healthiest and tastiest veggies: A 5-ounce serving provides 60 percent of your daily needs for folic acid, a B vitamin linked to ... [... more]
All Recipes |
Bean Basics
When you scoop your own beans, you'll have much more to choose from compared to what you'll find canned on a shelf (health food or ethnic grocery stores have the largest selections). Another great advantage of buying in bulk is that you have ... [... more]
All Recipes |
