Tag Archives | Parchment Paper

Baking Pies

Baking Pies

Whether you’re baking summer pies or getting ready for holiday baking it’s important to have some key information about pie dough. Blind Baking Blind baking is prebaking a crust before you add an unbaked or especially wet filling. To ensure that your crust turns out crisp while blind baking, you can either dock it or […]

Cookies

Cookies

When making cookies make sure not to overcream the butter and sugar. Unlike cake batter baked in a pan, cookie dough is baked free-form. When the dough is heated and the chemical leaveners expand the air bubbles, the bubbles burst without a pan to force the dough upward, producing flat cookies. For cookies, cream the […]

Cakes

Cakes

I love to bake all year long, but during the holidays I’m on “baking overdrive.” To make better cakes here are some simple tips to help you with the best outcome possible. Don’t use cold eggs. The eggs really should be at room temperature, otherwise the mixture won’t emulsify properly. If you’re short on time […]

A Few Words About Bacon

A Few Words About Bacon

A Few Words About Bacon Bacon is salted, dried, cured or smoked meat from the back or sides of a pig.  The term is derived from the Germanic bache/backe “back meat,” though at first the word referred to any part of a pig.  Flitch (or slab bacon) designates a whole chunk of bacon before it […]

Pre-Baked Pie Crust: Five Steps For A Perfect Pie Crust

Pre-Baked Pie Crust: Five Steps For A Perfect Pie Crust

A pre-baked pie crust (sometimes called a blind baked pastry case) is one that has been partially baked without a filling so it can still cook and crisp thoroughly if the filling needs a shorter time to bake than the pastry. Pre-baking a pie crust also stops the pastry from getting soggy by a moist filling.