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I (heart) baking » Tips

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Salt is the Salt of the Earth

Monday, November 21st, 2005

When someone asks me for seasoning assistance, my first question is always “did you salt it?” Salt is without a doubt the most important seasoning in cooking and baking. Unsalted savory dishes can be salvaged by a sprinkle at the table, but an unsalted baked good cannot be saved. If you’ve ever […]

The Cheesecake Pan

Saturday, October 29th, 2005

The cheesecake pan is often underestimated, yet the root cause of many problems when baking cheesecake. The allure of Wal-Mart’s $10 springform pan 3-packs is strong until one’s first overdone crust. Don’t skimp. Be willing to pay at least $20 for a decent pan. A utilitarian 9-inch is best if you’re […]

High Altitude Baking

Friday, October 21st, 2005

I consider myself to be an experienced baker, so imagine my dismay when it finally dawned on me as to why my cakes never seemed to rise as expected. Of course living at 4327 feet (and now 5003 feet) affected my baking. I’m ashamed to admit that it took seeing the small print […]

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