Cream-o-logy
I was at a well known coffee house and asked for a drip coffee with room for cream. The barista handed me my coffee and pointed to a counter that offered only half-and-half. I mentioned that there was only half-and-half on the counter. She replied, "half and half IS cream." I replied...
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Help! My Bread Is Stuck In The Pan!
Occasionally, we get a phone call like this and I always feel bad for the baker on the other end of the phone. Baking bread is a lot of work. Between the mixing, the kneading, and the rising, a baker invests a lot of time into that loaf so when a loaf of bread doesn't turn out the way you had planned it is very discouraging, to say the least.
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Butter: Salted vs Unsalted
Does it really matter when you're baking? It's a definite maybe.
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Help! The Center Of My Cake Sunk!
It looked perfect in the oven but when I took it out the center collapsed! There could be several reasons. Let's troubleshoot.
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Substituting Brown Sugar for White
"Oops, I just ran out of white sugar and I'm in the middle of this recipe. Can I replace brown sugar for white sugar?"
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Bake with Honey... successfully!
When I first tried baking with honey I did not make the necessary adjustments. Mistake!
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Cake Curdles? We don't want that.
Problem: My cake mixture doesn't get smooth! I cream together the butters and sugars and they look combined, but when I add the liquids the whole thing turns into a sloppy mess. What’s happening?
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Is it really 350° F in my oven?
Successful baking depends on so many variables. Temperature plays a major role. Just because you set the dial to 350° F. doesn't mean that is your oven temperature.
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Altitude Effects Your Baking
So many variables affect your baking. Altitude is a major one. If you live in an area that has a higher altitude learn the tips to bake better up there.
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Do You Know The Muffin Method?
The Problem: Sometimes when I make muffins or cupcakes they get these strange air pockets in them that kind of look like tunnels or gaps in the bread. What are these and why do they happen?
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