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Skriven 2009-06-05 18:50:50 av bill swisher (1:124/311)
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MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Cooktips for the Disaster Prone - 6 - Cakes
 Categories: Information
      Yield: 1 Info file

           Text

  Nowhere in cooking are exact measurements, correct pan sizes, accurate
  oven temperatures and specified ingredients more important than in
  cake baking.

  For the best chance of success, assemble all the ingredients and the
  correct size pans before you begin.

  All ingredients should be at room temperature (about 75 F) before
  they are combined. This means refrigerated food such as butter,
  margarine, eggs, or milk should be removed from the refrigerator at
  least one hour before you are ready to start baking.  It also means
  that melted ingredients, such as butter or chocolate, should be
  melted long enough in advance to have cooled to room temperature but
  not solidified before you add them to the batter.  But remember:  if
  eggs are to be separated, separate them while still cold and allow
  them to come to room temperature.  Place yolks in covered container.

  Preheat oven 10 to 15 minutes before you are ready to use it, checking
  temperature with an oven thermometer to be certain you will be baking
  at the specified temperature.  Be careful not to overmix ingredients;
  overmixing will make the batter - and, in turn, the cake - heavy.

  Pour batter into prepared pans, making certain it is evenly
  distributed. Tap pans gently on a flat surface to remove excess air
  bubbles.  Place pans on middle shelf in center of oven.  Don't let
  them touch eath other or oven's sides because air must circulate
  freely around them.

  Set the timer for the minimum amount of time given in the recipe and
  check the cake at that time for doneness.  If necessary, return cake
  to oven for a few minutes.

  Problem 1:  Looks terrible.
  Quick fixes:  Cover with icing, whipped cream, fruit, a dusting of
  confectioner's sugar or ice cream; or, cut in kitchen and top each
  slice individually with one of the above;  or, slice off an uneven
  top and turn upside down before icing; or, slice in several thin
  layers; frost between the layers and cover with frosting;  or, cut in
  squares and top with fruit.
  Probable causes:  Wrong size pan; underbaked; wrong oven temperature;
  oven door opened too soon; batter overmixed;  too much liquid added;
  cake jarred.

  Problem 2:  Too dry
  Quick fixes:  Soak with rum, brandy, or a good-quality syrup;  or,
  cut in cubes and serve with a chocolate fondue;  or, make English
  trifle or zuppa inglese.
  Probable causes:  Overbaked; oven temperature too high

  Problem 3: Hopeless failure
  Quick fix:  Reduce it to crumbs and use in baked fruit desserts.

  Woman's Day, 7/14/81

  MM format by Dave Sacerdote

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: Cooktips for the Disaster Prone - 7 - Bread
 Categories: Information
      Yield: 1 Info file

           Text

  The most important ingredient in bread is the yeast.  If you have any
  doubt about the yeast's being active, you must "proof" it before you
  add any other ingredients.  Dissolve it in warm water and add 1/2 tsp
  sugar. If the yeast is alive, it will begin to foam and bubble in
  about 10 minutes.  That means you can use it.

  The temperature of the water in which yeast is dissolved is critical.
  Since the water must be between 105 and 115 F to dissolve granular
  yeast, and 95 F to dissolve compressed yeast, you may be in trouble
  if you don't use a thermometer.  If the water is too hot, it will
  kill the yeast and the bread will never rise.  If the water is too
  cold, the bread will rise too slowly.

  Liquids used in bread making should be warm; other ingredients should
  be room temperature.  Cold ingredients slow the rising process.

  A few cautions:  There is no way you can hurry the rising process.
  If, for example, you place dough on top of a radiator to speed things
  up, it will rise only once and lose its elasticity.

  If the dough has risen too high in the pan, don't put it in the oven
  that way; it probably will collapse while baking.  Instead, reshape
  it and let it rise a third time.

  Kneading activates the gluten in the flour.  If you don't knead long
  enough, the bread will not rise as high as it should.  But if you
  knead too long, your bread may have large holes.

  Problem 1:  Distressing shape
  Quick fixes:  Slice in kitchen; or, cut in cubes, saut or toast in
  oven and use as croutons;  or, toast and use under food such as Welsh
  rabbit, chopped beef or poached eggs.
  Probable causes:  Pan too small;  oven too hot;  Not baked in the
  center of the oven.

  Problem 2:  Soggy.
  Quick fixes:  Slice and toast;  or, hollow out center, fill with food
  like crab Newburg or chicken a la king;  or, cut in cubes and make
  bread pudding;  or, use for stuffing;  or, slice and use for French
  toast;  or, use in a recipe that calls for bread soaked in milk or
  water or for layers of bread such as cheese strata.
  Probable causes:  Not removed from pan as soon as taken from the oven;
  not cooled on rack;  cooled in a draft;  wrapped for storage while
  still warm.

  Problem 3:  Too dry
  Quick fixes:  Make bread crumbs;  use for croutons;  cut in cubes,
  soften with broth, use for stuffing;  use in recipe that calls for
  soaked bread or layers of bread;  heat briefly in microwave to soften.

  Woman's Day 7/14/81

  MM by Dave Sacerdote

MMMMM
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