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Martha Stewart Cooking Recipes Article
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Facts You Must Know, Even If the Recipe Don't Tell You
from:If you check out cake recipes from the early years, ingredients were written in paragraph form, difficult to understand, and directions were unclear on how to bake a cake. These recipes were a way of life for their creators and were basically written for their eyes only.
A different recipe concept came into play during slavery when most recipes were passed down verbally and were solely depended upon others to remember main ingredients. Over the years, recipes have become more refined to make them a modern day language.
Today, many recipes still don’t give as much information as others on what it really takes to make a good cake. Some say sift flour and other dry ingredients before mixing, while others don’t say a word about sifting. To bake a good cake, there are a few important facts you must know, even if your recipe don’t tell you. Knowing these facts will determine the success or failure of your recipe- no matter how old the recipe may be.
A few baking tips to remember:
· When making a cake, always sift dry ingredients such as flour, sugar, baking powder and baking soda. As a rule, my mother always sifted dry ingredients twice. Sifting will reveal the smallest lump even if it’s not visible before sifting.
· Always use single measuring cups and spoons and not multi-purpose measuring cups, especially for dry ingredients. Individual measuring cups allow you to measure more accurately by leveling off assess ingredients. Also pre-set measuring spoons are better than regular kitchen spoons.
· Baking pans should be in good condition and the appropriate size pans should be used according to the recipe specifications. Using the wrong size pans will cause the cake to turn out less than perfect.
· Always follow the recipe exactly when using seasonings and spices. If you’re not familiar with a particular recipe, follow the directions to ensure a good baking experience.
· Always use fresh ingredients for your recipes such as corn meal, flour, baking soda and baking powder. Make sure the dates have not expired.
· Use good ingredients when possible. When I bake, I like to use pure vanilla extract. It makes my baking turn out much better. Also some recipes you can substitute with margarine instead of butter, however, if you’re making a butter pound cake or a butter roll, it’s best to use butter instead of margarine.
· Pay close attention to recipe notes after a recipe. It often gives important information about the recipe and ideas and suggestions for using the recipe. I personally enjoy reading recipe notes especially in cookbooks because it sometimes mention a little history behind the recipe and is often the deciding factor is trying the dish.
Recipes have come a long way but some still don’t give you as much information as we like. Recipes are generally passed down from one person to the next and have usually gone through various make-overs before we finally receive the recipe. But if you keep these simple baking tips in mine, your baking experience will be a lot better.
Cassandra Harrell is an avid soul food lover and the author of the new Soul Food Lovers’ Cookbook with 250 easy to follow soul food and southern recipes from three generations of Southern cooks. Throughout the cookbook you’re find helpful cooking tips and fun recipe stories about the dish.
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