BAKING BASICS
BAKING FOR THE HOLIDAYS CAN BE A CHANCE TO tackle a recipe that might seem too daunting or too seasonal to make at other times of the year. Of course, trying something you rarely, if ever bake, can lead to problems, and the holidays is not a time for recipes that don't come out right. That's why we have put together this collection of foolproof holiday desserts.
There are a couple of general baking rules that can help minimize your efforts and ensure good results.
WORK IN STAGES. Many recipes
in this book can be put together over a day or more. Follow the
wrapping and storage advice to prepare components before a holiday
meal.
DON'T MAKE SUBSTITUTIONS.
You can almost always substitute basil for parsley in a sauce for
fish or chicken. But when it comes to baking, substitutions can be
tricky and, in many cases, simply won't work. Follow the recipes as
written, using the ingredients and equipment we recommend.
CHECK YOUR OVEN TEMPERATURE.
If you don't do a lot of baking, you may not realize that your oven
runs hot or cold. This is the perfect time to go out and buy an
oven thermometer (sold at any store that sells kitchenware) and
make sure that the thermostat on your oven is set correctly.
USE THE RIGHT OVEN SHELF.
When making apple pie, you want the bottom crust to become brown
and crisp and not soggy. Since the heat is more concentrated on the
bottom of the oven, the pie is baked on the bottom rack. At other
times, you want more even heating and should use the center
rack.
MEASURE CORRECTLY. Liquid
ingredients should be measured in glass or plastic measures with a
spout. Dry ingredients should be measured in metal or plastic cups.
To measure flour accurately, dip the cup into the container with
the flour, filling the cup so that it is overflowing. Use a small
spatula or knife to sweep off excess flour.