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14.99
Baking 9-1-1
Rescue from Recipe Disasters;
Answers to Your Most Frequently
Asked Baking Questions;
40 Recipes for Every Baker
(Paperback)
by Sarah Phillips (Author)
"THE BAKER MUST WORK
within the parameters of
a recipe to produce
a baked good that will rise,
set,
and taste the way he or..." |
This
is
not
a
Jewish
or
Kosher
Recipes
cookbook,
but
has
a
lot
good
information
on
baking.....
Baking
is
a
science.
But
who
wants
to
spend
hours
in
the
kitchen
experimenting?
Thankfully,
Sarah
Phillips
does.
She
has
discovered
what
causes
baking
disasters
and
show
bakers
at
all
levels
of
expertise
how
to
avoid
them. |
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Baking
is the technique of prolonged cooking of
food by dry heat acting by conduction,
and not by radiation, normally in an
oven, but also in hot ashes, or on hot
stones. It is primarily used for the
preparation of
bread,
cakes, pastries and
pies, tarts, and quiches. Such items
are sometimes referred to as "baked
goods," and are sold at a bakery. A
person who prepares baked goods as a
profession is called a baker. It is also
used for the preparation of baked
potatoes; baked apples; baked beans;
some
pasta dishes, such as lasagne; and
various other foods, such as the
pretzel.
Many domestic ovens are provided with
two heating elements: one for baking,
using convection and conduction to heat
the food; and one for broiling or
grilling, heating mainly by radiation.
Meat may be baked, but is more often
roasted, a similar process, using higher
temperatures and shorter cooking times.
Items other than foodstuffs can be
baked, such as things made of clay and
Creepy Crawlers. The baking process does
not add any fat to the product, and
producers of snack products such as
potato chips are also beginning to
substitute the process of deep-frying by
baking in order to reduce the fat
content of their products. |
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