BUTTER and FLOUR

 
For years, I have served as a useful source to those seeking inspiration, help, or advice. I finally decided to own that role and be intentional about it. I started writing about my passions, my thoughts, and curious wonderings about our world. I founded The New Bake with a mission to give others a taste of what goes on in my mind, and I have been at it ever since. Take some time to explore the blog, read something interesting, and feel free to reach out if you would like for us to share a recipe or Chef based story!

     

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Baking has been a passion for me for a long time.  The good part of it is, is that all of the concepts shown and given by  other chefs and cooks, home cook or restaurant  begins to come together. With practice you will see how the primary beginnings lead you to the perfection in how it looks and tastes!  I have had my own snap-poo's over the years and every single one of these experiences taught me something and I love to share these experiences with you.  I made a point of doing my research and the pertinent question of, "What went wrong or how can I make this better?". This became a study of the culinary everyday for me.  I watched every available program at the time, read hundreds of cookbooks of all kind's of cuisine,  periodicals and magazines that tell us about food and how it's made.  The more instruction the better is what I say!  

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Fresh Is Always Better

 

When baking, the fresher the ingredient's the better.  Always check your dates and how long your flour has been on the pantry shelf.  Nothing worse than old flour and the sour taste it will give to your baked and savory foods. Fresh flour has a slight nutty aroma. You also want your butter bought this week.  Old butter is going to taste like the fridge.  Who want's onion flavors in their pastry? Yeast, whether store bought or purchased online should be stored in a good air tight container or zip top freezer quality baggy. I always place my flour, sugar, confectioner sugar and brown sugar in individual large glass containers to keep them fresh and free of any pests that might be eyeing it. Fresh whole milk and full fat cream cheese and sour cream's are what is called for in baking, unless otherwise directed.  Otherwise, texture and how moist the baked good is will not be the same.  If you do not mind the differences, using lower fat milk such as 2% (the lowest I would go in any recipe) will give a good result but not the same result.  When a recipe advises to bring eggs or buttermilk to room temperature , soften the butter or cream cheese, it's good to to follow the recipes directions.  You will be happy that you did.  Egg's, Buttermilk and cream cheese will come to proper temperature in about 30 minutes and butter can come to proper temperature within 10 minutes.  In the meantime you can get your oven heating up during this wait and measure out your dry ingredients.  I consider for there to be "no fires burning" during baking. You cannot the rush the baking or cooking process. So take your time and enjoy the visual process of seeing your ingredients come together and the "rise" of your baking transforming into something beautiful.