Fruit Sweet And Sugar Free - Equipment #1 Recipe
Yield: 1 servingsRecipe by luhu.jp
Ingredients:
Recipe via Meal-Master (tm) v8.02
Directions:
Fruit Sweet and Sugar Free By Janice Feuer 1993 Royal Teton Ranch
Recommended Equipment: **********************
"Why dont my pies, cakes, muffins, or cookies look like the ones
from the bakery?" Once of the answers is equipment. When you use
specialized equipment the results are more professional and the whole
baking process is more efficient and convenient. For example: high
domed muffin tops or perfectly round cookies are the result of using
ice bream scoops for forming them; an electric knife cuts crisp,
clean pieces of cake, it even cuts through raisins and nuts; and an
oven thermometer means that you dont ahve to burn a cake to realize
that your oven bakes too hot; a free standing mixer frees you to make
bread at the same time that you chop the vegetables for the soup; a
piece of baking parchment lining the pan means that you no longer
have to grease and flour; and an electric mixer of any kind gives
greater volume to egg whites than you can achieve by using a whisk.
While special equipment is more efficient, it is not essential. Ive
rolled out pie crust using a mason jar turned on its side, and Ive
cut out biscuits with a blue plastic glass. Ive cut up cardboard
boxes to make cardboard cake rounds, and yes, Ive even used that
special tool on my pocket knife to open a can. None of these was the
most efficient or professional method, although in some cases it was
the only means to the desired end - and considering the
circumstances, the results were perfect.
So please know that you can have acceptable results improvising with
the equipment you now have. Then, as you become more serious about
baking, you can upgrade your equipment along the following
guidelines, beginning with a few basics and proceeding to the
optional items. Always purchase the best equipment and tools you can
afford, preferably professional, commercial quality items.
Submitted By JANE KNOX On 09-30-94
Title: Fruit Sweet and Sugar Free - Equipment #2
Categories: Information, Fruit
Yield: 1 servings
Fruit Sweet and Sugar Free By Janice Feuer 1993 Royal Teton Ranch
Recommended Equipment: (contd) *******************************
Electric hand-held mixer Electric blender Electric coffee grinder for
spices, coconut, poppy seeds, etc. Oven, well calibrated, either gas
or electric Good knives: Chefs knife, 8-inch or 10-inch blade
Paring knife
Serrated knife for cutting cake layers, bread, etc.
Sharpening steel for keeping blades sharp
Angled 8-inch spatula for applying frosting and
fillings Mixing Bowls: If you have only plastic bowls, which are
very hard to
keep grease-free, try to have one stainless steel
bowl for
whipping egg whites. Measuring Cups: For dry
ingredients (with smooth rims for leveling off
excess; graduated sizes from 1/8 cup to 2 cups
For liquid ingredients (with pouring spout) 1 cup
My favourite glass measuring cup for liquids comes in
an
extra-large 8 cup size. It is not only beautiful to
look
at but doubles as a mixing bowl.
Measuring spoons in graduated sizes from 1/8 tsp to 1
T. Strainers: For sifting dry ingredients and straining wet
ingredients
A fine mesh strainer and a medium and large medium
mesh
strainer. Vegetable peeler. Apple corer. Cutting board
for all chopping and cutting. Use one side of board
for
strong smelling foods like onions and garlic, and
reserve
one side for neutral smelling foods like nuts and
fruits.
Wire whisks, small and medium, preferably with thick
handles for easy gripping. Extra large wire cooling
racks.
Wooden spoons; rubber spatulas, small and large;
stainless
steel grater.
Submitted By JANE KNOX On 09-30-94
Source from luhu.jp
Recommended Equipment: **********************
"Why dont my pies, cakes, muffins, or cookies look like the ones
from the bakery?" Once of the answers is equipment. When you use
specialized equipment the results are more professional and the whole
baking process is more efficient and convenient. For example: high
domed muffin tops or perfectly round cookies are the result of using
ice bream scoops for forming them; an electric knife cuts crisp,
clean pieces of cake, it even cuts through raisins and nuts; and an
oven thermometer means that you dont ahve to burn a cake to realize
that your oven bakes too hot; a free standing mixer frees you to make
bread at the same time that you chop the vegetables for the soup; a
piece of baking parchment lining the pan means that you no longer
have to grease and flour; and an electric mixer of any kind gives
greater volume to egg whites than you can achieve by using a whisk.
While special equipment is more efficient, it is not essential. Ive
rolled out pie crust using a mason jar turned on its side, and Ive
cut out biscuits with a blue plastic glass. Ive cut up cardboard
boxes to make cardboard cake rounds, and yes, Ive even used that
special tool on my pocket knife to open a can. None of these was the
most efficient or professional method, although in some cases it was
the only means to the desired end - and considering the
circumstances, the results were perfect.
So please know that you can have acceptable results improvising with
the equipment you now have. Then, as you become more serious about
baking, you can upgrade your equipment along the following
guidelines, beginning with a few basics and proceeding to the
optional items. Always purchase the best equipment and tools you can
afford, preferably professional, commercial quality items.
Submitted By JANE KNOX On 09-30-94
Title: Fruit Sweet and Sugar Free - Equipment #2
Categories: Information, Fruit
Yield: 1 servings
Fruit Sweet and Sugar Free By Janice Feuer 1993 Royal Teton Ranch
Recommended Equipment: (contd) *******************************
Electric hand-held mixer Electric blender Electric coffee grinder for
spices, coconut, poppy seeds, etc. Oven, well calibrated, either gas
or electric Good knives: Chefs knife, 8-inch or 10-inch blade
Paring knife
Serrated knife for cutting cake layers, bread, etc.
Sharpening steel for keeping blades sharp
Angled 8-inch spatula for applying frosting and
fillings Mixing Bowls: If you have only plastic bowls, which are
very hard to
keep grease-free, try to have one stainless steel
bowl for
whipping egg whites. Measuring Cups: For dry
ingredients (with smooth rims for leveling off
excess; graduated sizes from 1/8 cup to 2 cups
For liquid ingredients (with pouring spout) 1 cup
My favourite glass measuring cup for liquids comes in
an
extra-large 8 cup size. It is not only beautiful to
look
at but doubles as a mixing bowl.
Measuring spoons in graduated sizes from 1/8 tsp to 1
T. Strainers: For sifting dry ingredients and straining wet
ingredients
A fine mesh strainer and a medium and large medium
mesh
strainer. Vegetable peeler. Apple corer. Cutting board
for all chopping and cutting. Use one side of board
for
strong smelling foods like onions and garlic, and
reserve
one side for neutral smelling foods like nuts and
fruits.
Wire whisks, small and medium, preferably with thick
handles for easy gripping. Extra large wire cooling
racks.
Wooden spoons; rubber spatulas, small and large;
stainless
steel grater.
Submitted By JANE KNOX On 09-30-94
Source from luhu.jp