Baking Class

Sunday I will be teaching a class on baking.  For many people baking means using a mix. Those are fine and they do usually come out pretty good. I sometimes will use them  But once you learn how to make anything from scratch, you build your confidence and learn techniques that you can use and adapt. I find that my cakes, breads and cheesecakes that I make are more moist and stay fresh longer than a mix. Here are some tips that will help you be a better baker.

1. Always have your ingredients at room temperature. Butter, eggs and even milk will do better if they are not cold.  The batter will be easier to mix and you will avoid over mixing.

2. Measure exactly. In baking you are a chemist!  Do not guess on your measurements.  The ratio of flour, sugar, and leaving agents to the wet ingredients is what makes a great cake.

3. Do not over mix.  This is crucial in muffins and quick breads. You do not want to develop gluten stands or the item will be tough.  Likewise if the recipe tells you to mix for a certain time do that.  In some cakes the mixing adds air and will make the item lighter.  Follow the directions.

4. Test your oven for proper temperature.  All ovens vary. Learn how you oven cooks - does it have a hot spot/  Is the oven calibrated correctly.  - Most are not. Use an oven thermometer to check and adjust accordingly.

5. Pans - read the recipe. If is say to grease then do it.  (I use BakeKlean. It is a fabulous product.)  If needed use parchments paper as directed.

6. Time - not all ovens cook the same nor do all altitude and weather conditions.  All will affect how your item bakes.  Baking times will vary with the same recipe and the same oven due to the weather. So watch the time.

This sounds like a lot.  But it will easier than you think.  So get baking!!

Corned Beef and Cabbage

It is close to St Patrick's day and many of us will have Corned Beef and Cabbage. For those who have never cooked this dish it may seem a little difficult.  In fact it is very easy.  Most stores sell a piece of brisket that has been brined and includes a spice packet. Here is what I do.

1. Rinse the beef before you put it in the pot. Put the beef in the pot and add cold water to cover.  Add the spice packet and cover.  Bring the pot to a simmer and let it simmer for at least three hours.  If the water gets too low add a little more.  If a foam develops that is okay - just skim it off.

2. Cabbage - core and cut the cabbage into quarters. remove any wilted outer leaves.  When the beef is done take it out and put on a warmed plate in a low oven to keep warm.  If you have a steamer insert that will fit in the pot great - use it to Cook the cabbage.  Otherwise you can put the cabbage in the water.  Cook until tender.  Remove and serve with the beef.

3. Other veggies - some people like potatoes and or carrots.  Your choice

4. Condiments - I always have some vinegar for those who want to add it. I also serve a good coarse mustard.

Simple and easy.  If there is any leftover meat you can make Corned Beef hash.  But that will be another post later.

Great Class Today

The cooking class at Williams Sonoma was on cooking with citrus.  There were several great recipes which you can find on their website. However one that is not on that site was the Lemon Glaze I made for the Bundt Cake.  Just  a regular vanilla Bundt Cake but the glaze made it special.

Lemon Glaze

2- 3 cups Powdered Sugar
Juice and zest of one Lemon
4 Tablespoons of melted butter
1/3 Cup Milk +/-

combine all ingredients and whisk until smooth.  Adjust the amount of milk to the consistency you want. Pour over the cake.  Simple easy and VERY tasty!!