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Miscellaneous
Measurements
There are many recipes available that haven't originated in the USA and have measurements noted within the Metric System.
Sometimes we just move on to another recipe, but we shouldn't. Even within our own system, sometimes the recipes use ounces instead
of cups and if you don't have a scale, what do you do?
I've included this page of measurements as a reference point that might come in handy in more ways than you think right now.. for instance:
we normally think of 1 Cup as being 8oz.....but 1 cup of heavy cream weighs 8.4oz, 1 cup of sour cream weighs 8.6oz, and 1 cup of sugar
weighs only 7.2oz. I've included a chart here for reference - the value might not be evident in the beginning, but suppose you laboriously
baked a very special cake and it was a flop.....what went wrong? Did the recipe call for 2 large eggs and all you had were extra large?...
One large egg weighs 1.7oz.... two of them would be 2.14oz. If you used extra large eggs you would have over 3 oz of egg in the batter which
could change the composition of the cakes texture.
Measurements in baking can be critical to the outcome and it's worth a quick click.
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Substitutions
This is going to be a helpful chart. We sometimes start out our baking and discover that we don't have the right ingredients - this chart is a
work around. Ideally you would have everything in place before pulling out the mixing bowls, but sometimes the yogurt is passed its expiration date,
or you question the freshness of the baking powder.
Not everything has a substitution....but a lot of things do and some are rather unique and wonderful to know about!
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Techniques
We develop our own habits over time as to how we accomplish certain tasks and we continue using them because "it's always what I've done". In an
effort, and out of curiosity, I went on a quest to see if
there were any new techniques that were better..and found a few -- I have incorporated the bread techniques and will be trying the new restaurant trends at some point.
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