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    Baking 102

    Posted on 10/25/07
    Now that we've covered the basics in Baking 101, here are some more tips & tricks for the beginner baker (as I am one myself).

    To avoid eating the dough or batter, try chewing sugarless gum or popping a mint before you start baking. Brushing your teeth before hand also does the trick.

    Know the different between a big mistake (using 1 tablespoon of baking powder instead of 1 teaspoon) and a small mistake (using milk chocolate instead of semi-sweet). Small mistakes, or "alterations," as I like to call them, can actually help you discover a new twist to an old recipe. Try swapping out ingredients, like butterscotch chips instead of chocolate or dried cranberries instead of raisins to give a recipe a new spin.

    Don't panic! Take your time and pay attention to details. Everything will be fine, but when you are rushed, you are more likely to miss a step or key ingredient in the hustle.

    Presentation is nice, but it's not everything. Don't let the pretty pictures in your cookbook discourage you. What matters is that a cookie tastes good, not that it's perfectly shaped.

    Store butter away from other foods (usually there is a specific drawer or shelf in the refrigerator). Butter can absorb other smells and flavors from food in the refrigerator.

    When making cookies, typically you will combine wet ingredients separate from dry ingredients, and then combine the two. When combining wet and dry ingredients, add the dry ingredients a little at a time to prevent drying out the batter.

    Most recipes call for large eggs, so if the recipe does not specify what kind of egg to use, this is a pretty safe bet.

    And finally: don't forget to turn the oven off when you are done!
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