How to Make Boxed Cake Mix Fluffier and Lighter
Don't have time but still want to put your own twist on a boxed cake? A light, fluffy texture comes from the addition of egg whites, as well as the use of a light hand during mixing.
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Mastering the kitchen involves understanding healthy fat profiles, variety-specific grain preparation, and safe food handling techniques.
What Does Milk Do in Baking?
Most baked goods rely on a handful of ingredients, including milk, eggs, sugar, flour and butter or oil, and each of these items plays a vital role. Milk has several roles in baking beyond just moistening a batter or dough. Milk adds structure to a batter so it doesn't collapse in the oven.
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Can Baking Powder Replace Corn Starch?
Corn starch is often used to thicken pie fillings, gravies and puddings. It blends smoothly with cold water, has no taste and gives a shiny appearance to foods. It is also makes a thin, crispy golden coating on breaded, fried meats.
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What Can You Do if You Forget to Soak Kidney Beans Overnight?
Soaking kidney beans the night before you plan to make a pot of chili or minestrone is a common practice that ensures tasty, tender beans the next day. Don't worry, though, if you forget to soak the beans overnight. A quick soak in hot water the following day is just as effective.
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How to Harden Marshmallows Fast
If you're making homemade marshmallow or crispy rice squares, or if you just want to harden regular commercial marshmallows, remember that marshmallows become hard through exposure to air and cool temperatures. Storing them in a tightly closed container is the best way to keep them soft and fresh.
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How to Cook Tamales in a Rival Roaster Oven
Tamales are a traditional holiday favorite for many families, but they also make a satisfying meal anytime of the year. Commercial tamales are pre-cooked and only require reheating. A Rival electric roaster works well for this task, especially if you are hosting a large group.
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What Happens if You Don't Use Baking Powder or Baking Soda when Making Cookies?
A typical cookie recipe calls for a mere spoonful of baking soda or baking powder, so it's tempting to underestimate their value. Don't make this mistake. Baking soda and baking powder are powerful chemical agents. Without them, the entire character of a batch of cookies changes -- usually not for the better.
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How to Substitute Vegetable Oil for Butter
Substituting vegetable oil for some of the butter in your diet is a heart-healthy idea. Butter contains saturated fat, which can raise cholesterol levels and increase your risk of developing cardiovascular disease and type 2 diabetes, according to the Mayo Clinic.
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Light Baking Pan vs. Dark Baking Pan
Whether to choose light baking pans or dark baking pans comes down mostly to personal preference. Vintage pans are usually dark to begin with, and may have darkened with age. With the exception of nonstick baking pans, most bakeware sold today is made of aluminum, and light in color.
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How to Use Applesauce Instead of Oil When Baking
For guilt-free baked goods, applesauce makes a fine stand-in for vegetable oil. Applesauce adds not only moisture and flavor to baked goods, but fiber and nutrients. Using it successfully takes some experimentation, though. Stick with oil or butter for cookies, and substitute only part of the oil initially.
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What Type of Flour Do You Use for Baking a Cake From Scratch?
All-purpose flour works in many baking situations, but it's not right for every cake. Flour contains protein, which forms gluten when mixed or kneaded. Gluten gives yeast breads their chewy, rustic texture, but it makes cakes tough and dry. The lower the protein content of the flour, the more tender a cake.
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