Most recipes these days are written in volume form (cups/tablespoons). While these are easier to work from for the home baker, they don’t always yield consistent results. Certain ingredients, like flour, can vary depending on how long they’ve been sitting in their bag, or whether they’ve been sifted. I recommend converting your dry ingredients to weight so that you can make those same amazing cookies every time. You can find a simple scale at your local department or home goods store. There is a...
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Kate's Corner
Looking to get your cupcakes even every time? Use a disher (you know, the scoop that the lunch lady uses to serve mashed potatoes). For standard-sized cupcakes, use a size 24 disher (holds about 1 1/3 oz); for miniature-sized, use size 50 (about .65 oz); and for jumbo-sized, use size 8 (about 4 oz). Happy baking! For more baking tips and tricks, check out our Baking Tip Tuesday archives....
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While we’re on the subject of the silicone mat, you can also use that to roll out your pie crust. You’ll need to flour the surface lightly and you will need to flour your rolling pin, but you’ll end up using a lot less flour than usual, preserving the quality of your pie crust and saving some money in the process. For more baking tips and tricks, check out our Baking Tip Tuesday archives....
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When you’re making rolled/shaped cookies, if you roll your cookie dough on a silicone mat (available at most home goods stores and most department stores), it virtually eliminates the need for a floured surface. You may need to lightly dust your rolling pin, but the mat does not need to be floured. Less additional flour gives you more consistent cookie results. Happy Baking! For more baking tips and tricks, check out our Baking Tip Tuesday archives....
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