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Baking Basics and Options

Baking Basics and Options

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Baking Basics and Options

Länge:
32 Seiten
29 Minuten
Herausgeber:
Freigegeben:
Oct 15, 2015
ISBN:
9781310714139
Format:
Buch

Beschreibung

Have you ever been confronted by a baking recipe and wondered which product to buy, or needed to cook for people with allergies to gluten, wheat, eggs or have diabetes? Perhaps you wanted to bake something to please a guest from another culture or simply wanted to try a recipe from another country. This book answers any questions about regular ingredients used in baking, helps you understand unfamiliar ones and choose the right option if necessary. It also explains various uses for the listed items, so you might find some can do double duty, saving you having to buy a new ingredient, or showing you ways to use the remainder of one you have already bought.Never again be confused about which ingredient to buy, or even if you need to buy one.

Herausgeber:
Freigegeben:
Oct 15, 2015
ISBN:
9781310714139
Format:
Buch

Über den Autor

Joy Wielland Born into a family that loved traveling and tasting different cuisines, Joy Wielland grew up with an appreciation of food. Years in Italy doing graduate work gave her the chance to explore the different regional dishes of that country as well as those of other countries in Europe, and transformed a pleasant pastime into a lifelong hobby by inspiring her to cook. The hobby became a business in 1999, when frustrated by an “empty nest” she trained, joined the United States Personal Chef Association and opened Suddenly Supper Personal Chef Service. Joy admires people, especially parents, who are focused on careers, while trying to maintain a traditional home environment. She wrote her menu cookbook Dinners With Joy hoping to help them by making all aspects of the evening meal preparation stress free. Her blog Kitchen $centse at dinnerwithjoy.com also addresses the problem of coping with rising food prices, its motto is ”Creating Wonderful Scents, While Saving Cents by Using Sense.” She advocates controlling food costs through organized planning and informed shopping and has written a book on this subject as well as others on different aspects of food preparation.

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Buchvorschau

Baking Basics and Options - Joy Wielland

BAKING BASICS and OPTIONS

By JOY WIELLAND

www.dinnerwithjoy.com

CHAPTER I. FLOUR

A friend’s comment started me thinking. She remarked that she loved, as she termed them mechanical tips that make cooking easier, but would really like to learn more about her options among the ingredients she had to buy when preparing baked goods for holidays. There are so many kinds of flour available now and types of sugar, and shortenings that she didn’t know if she had to buy everything stipulated in each recipe, or if some could do double duty and save a bit of money. This was true of other basic items required as well. It triggered a memory of one Christmas when I baked duplicates of nearly everything for one tiny relative with so severe an egg allergy that she couldn’t even eat commercial pasta. I realized that the question went beyond economics and could address dietetic cooking as well. So I decided to do what I could to help.

Nothing is more basic than flour. By definition, flour is the ground meal of any of several grains, most commonly wheat. Whole Wheat flour contains the seed, germ and endosperm of the wheat berry. It has fewer calories and carbohydrates and more protein and fiber then white flour. White all-purpose flour, bleached or unbleached contains only the endosperm. (See my posting on Organics) There are several types of wheat flour, but they all contain gluten forming proteins, which, when mixed with water, join to form elastic sheets. The more of the wheat berry in the flour, the higher the protein content or Gluten factor, which makes better artesian breads and pasta. The lower protein and more refined or bleached flour results in flakier pastries and lighter, more tender cakes. Simply put, gluten acts as a glue binding the dough together. This is why breads are more dense than pie crusts. It’s also why chefs save some pasta water to add body to the sauce. They use the gluten that leeches out of the pasta dough during boiling to bind the sauce and thicken it.

There are wheat flours specifically processed for making different items. Whole wheat flour comes only in bread and pastry verities. Because of the higher gluten content of these flours, it’s vital not to over-mix the batter or it

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