bakingforgoobers

[bakingforgoobers]

[bakingforgoobers]

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[bakingforgoobers]

Smash Potato Quiche —

[bakingforgoobers]

When people Say...

"I can't Bake." Nuts to that noise. I'm going to tell you right now anyone can bake- Anyone can Cook PERIOD. but it requires a few traits you need to cultivate. Step the first- Patience. Yes I hear the collective groans of anyone who stumbled onto this post on tumblr but it's TRUE. and I'm going to tell you why. Cooking is 90 percent food preparation, and the act of prepwork for the culinary arts requires a lot of work. So most people would rather chop their veggies or fruits into big chunks, just toss the stuff in the bowl without taking the time to cream the butter or separate the egg yolks from the whites, or dial the oven to four million degrees to bake their cookies because their impatient and don't wanna deal with the stuff. While you have the chance of getting something edible out of this method (Except the oven the only thing you'll get out that is Charcoal) you're not going to get anything Good. You get what you put into to the dish. Don't be frustrated that it feels tedious and slow. That's good! Accuracy over Speed. You'll get faster as you gain confidence... and possibly find something to occupy those loose wandering thoughts as you chop and stir. Might I suggest music or a Good audiobook in these trying times? Step the Second- Measure twice, pour once. But don't be afraid if you still mess up anyway. It works in carpentry it works here too. If you're not certain don't be afraid to keep the Cookbook or Tablet right in front of your face at all times. If you've got too much or the wrong thing you can recover, it's not suddenly unusable if you scoop out too much Sugar or Flour. You'll be a little in uncharted territory if you end up putting too much of one or the other in but if you think about what you've added you can usually correct it by simple logic. Too much spice? Add some bland-tasting dry stuff to mellow it out. Too dry now? a splash of wet stuff, wheter egg or milk or whatever will correct that too and vice versa if it's too wet. Really the only exception to this rule is levening agents like Powder or Soda or Yeast and that's mostly because too much of the stuff can effect the taste and texture as far as I know.

You can bake. Just like anything it requires practice.

[bakingforgoobers]

Baking Powder and Baking Soda

Okay It's about time I start adding things to this. Let's start with something simple- Baking Powder and Baking Soda. What's the difference? Welp according to This article here Baking soda is a pure compound- Sodium Bicarbonate right? Wheras Powder is the Baking soda mixed with an acid and a statch- I would suspect corn starch but this is me guessing, so make sure you read the igredients of your preffered baking powder of choice in case you have Gluten intolerances.

So with this in mind you know why it's Baking SODA used as a cleaning agent/de-odorizer because there's substances in Powder that aren't condusive to both cleaning and de-odorizing. But what about replacing Baking Soda for Powder and Vice versa? Back to Google I search and come across this Article According to which it's suggested that while Baking Soda is more powerful it is missing the activation igredients of Baking powder (See the acid they add into the product), It isn't quite as versitle without adding something to ensure the activation and getting the gas to make your baked stuff fluffy. - the article suggests Cream of Tartar. or buttermilk. Maybe Vinegar or Lemon Juice could work too? I dunno I've never had to make this substitution so I can't say how well it would work, especially if you're not careful the taste of both ingredients could clash with the original flavour profile of what you wanna bake.

[bakingforgoobers]

Hi!

So I've been playing with this idea for awhile- especially since I know quite a few people who aren't so good with the Culinary Arts. So I figured I'd make this quiet little Record of Facts, recpies and general knowhow for Baking/Cooking that can be used for a Reference guide for those in the Internet Either to reference and Learn from. So Welcome to the Bakery, You can call me Angel.