The whole point of this year-long exercise is to improve and get better at making pies so failure is to be expected, even encouraged. A brief guide to improvement: lots of research, lots of attempts with a focus on refining and trying different things, and lots of repetition once you find a good method.
Is there anything worse than cutting that first slice of pie and then watching the filling slowly slide out from under its cozy crust?
Like the chewy versus crispy cookie debate, the perfect slice of pie is also up for debate. For me, I like a pie, especially a classic fruit pie, to be slice-able and for the filling to hold its shape. Just is fine but not so much that it resembles soup. I want pie. I want a firm filling.
But how do we get that perfect slice? What’s the difference between each type of pie thickener? What about pectic? How do we choose the right thickener and the right amount for each pie?
If you’ve ever baked anything, chances are that you’ve used the muffin method at least once in your life. The muffin method is used in more than 50% of baked goods recipes. As the name implies, it’s great for making muffins but it’s also used for any dense treats like quick breads and pancakes which use a lot of liquid and not much fat.
Who doesn’t want a little more whole grains in their diet? Whole grains are high in nutrients and fiber, can help reduce the risk of heart disease, support better digestion, and reduce inflammation. I’ve talked about adding whole grains to pizza dough, but what about baked goods such as cookies? Adding more whole grains into your baking is a simple and easy but there are a couple things to watch out for when you bake with whole grains.
I prefer baking to cooking because the details matter. I like sweating the details and knowing that if I follow the recipe I should get a predictable result. I’ve read a lot of cookbooks, baking books, magazines and articles about baking all sorts of things. These are the 5 simple tips I’ve come to believe will make you a better baker.
If you’ve baked long enough, you’ve probably screwed up a recipe at some point by putting the wrong one in the batter and ended up with a metallic tasting cake or an overflowing quick bread.
Want to just cut to the chase?