Cooking

Baking a cake is a delightful journey of mixing ingredients, filling the kitchen with irresistible aromas, and eagerly awaiting the moment when you can slice into a perfectly baked confection. However, achieving the ideal level of doneness can sometimes be a challenge, with the fear of underbaking or overbaking lingering in the back of every baker’s mind. Enter the toothpick test, a simple yet invaluable technique that ensures your cakes emerge from the oven with a tender crumb and moist interior. Explore the ins and outs of the toothpick test, equipping you with the knowledge and confidence to bake cakes like a seasoned pro. Understanding the Toothpick Test When to Perform the Test How to Perform the Test Interpreting the Results Tips for Success Mastering the toothpick test is a valuable skill that can elevate your baking game and ensure consistently delicious results with every cake you bake. By understanding the principles behind the test, knowing when and how to perform it, and interpreting the results accurately, you’ll be equipped to confidently bake cakes that are perfectly moist, tender, and irresistibly delicious. So, the next time you embark on a baking adventure, remember to wield your trusty toothpick with confidence, knowing that it holds the key to cake perfection.

There’s a lot of debate on how to properly fry an egg. Some prefer to use olive oil while others swear by butter. It all comes down to preference and who you’re cooking for. Here are a few techniques to get the style you desire. Crispy Edges. If you desire an egg with golden edges try the Spanish-style. Cook the egg in a pool of olive oil which you’ll use to baste over the whites until just set. You want the pan to be hot but not smoking to get the extra crunch. Diner-Style. This method calls for a little hot water instead of just fat. Basting with water as the egg cooks will result in soft, tender eggs instead of crispy ones. It’s similar to an over-easy egg. Indulgent Egg. If you’re looking for the most decadent way to enjoy an egg, try frying it in heavy cream. As it cooks the cream simmers and breaks into milk and butter solids, leaving you with an intensely flavored egg and caramelized edges. In-Between Eggs. Butter basting is a classic technique that gives you an egg that’s not too crispy or too tender. Cooked on medium heat in a nonstick pan, the egg is covered in browning butter until set. The Sheet Pan. If you’re making eggs for a group, try a sheet pan. Preheat and oil a tray in an over for 15 minutes at 450F. Then, crack a dozen eggs in a large bowl and slide them onto the pan. You’ll have diner-style eggs ready in five minutes. Source: the Kitchn

Freshly baked brownies often make for a classic and comforting dessert. A great brownie is bitter and sweet at the same time with textural bites and a crackly top against chewy edges. Here’s how to perfect your next brownie batch to be rich, a little dense, and packed with flavor. Use Good Chocolate. Look for quality chocolate when shopping for ingredients. It may be an obvious tip but the best recipe can’t be executed properly with a sub-par chocolate. Beat the eggs and sugar together first. If you’re looking for a brownie with a glossy, crackling top try whipping the eggs and sugar together first. Usually you’ll mix all the ingredients at once, but with this method you build the brownie’s structure and incorporate just the right amount of air. You’ll end up with a perfect lift. Use dark brown sugar. Even if your recipe calls for granulated sugar, swap out at least half or all with brown sugar. Brown sugar contains molasses which once baked will leave brownies chewier and fudgier. Look for dark brown sugar instead of light brown as it’ll have more flavor. Add extra chocolate. When your brownies are ready for the oven, add a few more chunks of chocolate. These chunks will turn into puddles of melted chocolate when baked. Bang the pan. About halfway through baking, remove the pan and bang it on the counter to help the brownies collapse. The brownies will crack more along the top and end up denser by removing any excess air. Repeat the process once they’re done baking. Under-bake them. Cut the bake time by five minutes or less if you want more fudgy brownies. The edges should be puffed and set, but the toothpick test in the center should leave a little bit of batter on the stick. Brownies will continue to bake for a few minutes once they’re out of the oven. Add a sprinkle of salt. Salt and chocolate work together since they balance the chocolate’s complex flavors. Add a pinch of sea salt on the brownies once they’re out of the oven. If you’ve put extra chunks of chocolate as outlined above, the puddles will help the salt stick. Source: the Kitchn

Wax paper and parchment paper are not interchangeable, especially for baking. They both look similar with a dull sheen and serve a similar purpose to prevent sticking. They can be used to line counters or create barriers for sticky doughs. Wax paper is the more cost-effective of two and is ideal for rolling out pie crust, cooking or kneading bread. Wax paper will adhere to items that have moisture such as deli meat or cheese. One critical difference between the two is parchment paper can go in the oven where wax cannot. Parchment paper is treated chemically to withstand exposure to heat, liquids and oils. A wax paper is triple-waxed to be food-safe but isn’t heatproof. This coating will melt if put in the oven, or even catch fire at high heats. Parchment paper can withstand heat up to 420 degrees Fahrenheit, making it appropriate for most baking. It’s also a great substitute for aluminum foil for lining baking sheets. Save your wax paper for lining a countertop or wrapping up foods. You can even curl it up into a cone to funnel excess ingredients to their containers. Source: Simply Recipes

A white wine is essential to bring balance, fruit and acidity to many recipes. Although grocery stores carry cooking wine, you’ll find even moderately priced white wine expands possibilities and cooking styles. By far one of the best wines to cook with is a dry, crisp white wine. A rich, oaky white can become bitter during the cooking process, while a sweeter white may caramelize or add unwanted sweetness to dishes. If a wine is cooked it will lose almost all the subtle nuances. Therefore if you’re using a high-quality wine it’s best to finish a dish with it instead. Otherwise, use a moderately priced, quaffable white wine and spend the extra money on premium ingredients. Crisp White Wine. An example would be Pinot Grigio, Sauvignon Blanc and Unoaked Chardonnay. These are going to be your go-to’s since there is a moderate alcohol content and generous acidity. A highly alcoholic wine will take longer to reduce and often lack in acidity. Pinot Grigio is the most neutral of the three, making it the most versatile. A Sauvignon Blanc gives more acidity which is perfect for seafood dishes or sauces utilizing heavy cream. Dry Sherry. Sherry is versatile, great for deglazing and bringing depth to a cream sauce. It’s perfect alongside appetizers such as oysters. If you add a dash of Sherry to a soup, you’ll have another layer of depth and dimension with an extra brightness. Dry Marsala. Although classic in a chicken or veal Marsala, you can incorporate this wine in braised preparations. Try adding it to a decadent zabaglione. Sparkling Wine. Perfectly suited for a Champagne vinaigrette or a sorbet. It’s also great as a substitute for dry, white wine in a beurre blanc. The bubbles from the wine will dissipate when cooked, so it’s a great opportunity when you find yourself with any leftover bubbly. Dry Madeira. This Portuguese fortified wine is produced in four distinct styles. A “sercial” dry style doubles as a refreshing aperitif. You can use this wine in a sauce for classic Beef Wellington or a savory addition to gravy. It’s also a substitute for Sherry in nearly every recipe. Source: the Kitchn