Fruit sweet and sugar free - equipment #1

1 servings

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Fruit Sweet and Sugar Free By Janice Feuer 1993 Royal Teton Ranch Recommended Equipment: ********************** "Why don't my pies, cakes, muffins, or cookies look like the ones from the bakery?" Once of the answers is equipment. When you use specialized equipment the results are more professional and the whole baking process is more efficient and convenient. For example: high domed muffin tops or perfectly round cookies are the result of using ice bream scoops for forming them; an electric knife cuts crisp, clean pieces of cake, it even cuts through raisins and nuts; and an oven thermometer means that you don't ahve to burn a cake to realize that your oven bakes too hot; a free standing mixer frees you to make bread at the same time that you chop the vegetables for the soup; a piece of baking parchment lining the pan means that you no longer have to grease and flour; and an electric mixer of any kind gives greater volume to egg whites than you can achieve by using a whisk.

While special equipment is more efficient, it is not essential. I've rolled out pie crust using a mason jar turned on its side, and I've cut out biscuits with a blue plastic glass. I've cut up cardboard boxes to make cardboard cake rounds, and yes, I've even used that special tool on my pocket knife to open a can. None of these was the most efficient or professional method, although in some cases it was the only means to the desired end - and considering the circumstances, the results were perfect.

So please know that you can have acceptable results improvising with the equipment you now have. Then, as you become more serious about baking, you can upgrade your equipment along the following guidelines, beginning with a few basics and proceeding to the optional items. Always purchase the best equipment and tools you can afford, preferably professional, commercial quality items.

Submitted By JANE KNOX On 09-30-94

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