Here is where we get to talk about our favorite subject, Chocolate!
Did you know there are several different types of chocolate?
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Here is where we get to talk about our favorite subject, Chocolate!
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Dessert Cooking Terms:
A la Mode: Served with topping of Ice Cream.
Bake: To cook to dry heat in a oven.
Batter: A mixture of liquid, flour, eggs, etc... before
cooking such as cake batter. A coating of food to
be fried.
Beat: To whip with a spoon in order to combine food or
incorporate air.
Blend: To mix ingredients until thoroughly combined.
Condensed Milk: Canned milk which is concentrated and sweetened.
Confectioners
Sugar: Sugar that has been ground to the consistency of
Powder.
High Altitude Adjustments
Just as water boils at lower temperatures at a higher altitude, all other liquids also boil at lower temperatures. Boiling causes the loss of moisture through evaporation. The lower the boiling point the sooner the evaporation begins. At high altitudes, when sugar mixtures are cooked at temperatures suggested at sea level, the loss of water causes the mixture to become concentrated. The results may be sugary, or hard.
To adjust sugar recipes for altitude, reduce the finish temperature. If using a candy thermometer, test the first temperature at which water boils. While there will be minor changes from day to day, the range is slight. At 5000 feet water boils at 202 degrees F. Ten degrees lower then at sea level. Adjust your recipe by the difference of the waters boiling point.
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About Cake Pans
With all of the baking we do around the holidays it is good to start with the equipment we use. Cake pans may be aluminum , heavy tin, or glass. (Glass usually requires cooking at a lower temperature. Follow manufactures recommendations when using glass.) Use the pan size recommended in the recipe. Check the pan size by measuring across the top of the pan.Always use bright shiny pans. Discolored pans cause uneven browning. Avoid warped pans. They will bake your cake uneven. Good Luck with your holiday baking! |
| Did you ever wonder how long you can keep that chocolate treat? |
| Believe it or not chocolate can stay fresh for a year! It must be well wrapped and stored in a cool dry place (65 degrees to 70 degrees). |
| Ever wonder how those bakery chefs make chocolate leaves? |
| Use nonpoisonous leaves like mint or rose leaves. Wash and pat dry. Melt 1 or 2 ounces of semisweet chocolate over hot water in a double boiler; let chocolate cool slightly. Using a knife, spread a thin layer of chocolate on the back of each leaf. Place on wax paper, chocolate side up: freeze until chocolate is firm, about 10 minutes. Grasp the leaf at the stem end, and gently peel away from the chocolate. That's It! |
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Be sure to send in your chocolate trivia or just let us know how you like the website. |
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Chocolate Substitution Chart
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To substitute for: 1 (1 ounce) square unsweetened chocolate
Use: { * 3 tablespoons cocoa plus 1 tablespoon shortening.}
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1 ounce semisweet chocolate Use: {* 1 ounce
(about 3 tablespoons) semisweet chocolate morsels} OR { * 1 (1 ounce) square
unsweetened chocolate plus 1 tablespoon sugar) OR{* 1 ounce sweet baking
chocolate }
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6-ounce package (1cup) semisweet chocolate morsels
Use: {* 6 tablespoons cocoa, 1/3 cup sugar, plus 1/4 cup shortening
} OR { * 2 ounces unsweetened chocolate, 2 tablespoons shortening, plus1/2
cup sugar }
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4- ounce bar sweet baking chocolate Use: {*
1/4 cup cocoa, 1/3 cup sugar, plus 3 tablespoons shortening.}
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