I’ve been pregnant lately so meals have consisted of a lot of snack food, fast food, and frozen food.
Heck, I can barely eat those things so making it through planning and mixing without vomiting is an achievement.
And that is why this picture is of a Marie Callender’s chicken pot pie. But it works to illustrate today’s tip.
Cover pie crust edges so they don’t burn.
I have a ‘fancy’ metal rim for full-sized pies but aluminum foil is an inexpensive way to get the same result. Wrapping the entire outside edge helps avoid that extra-crispy, extra-black flavor most people would rather not eat.
Or you can always cut the crust off before digging in.
I am a messy cook. This is primarily because I hate doing dishes, but also because I have children. I cannot feasibly show up to my kitchen in a stark-white apron, lay out all my ingredients, measure things precisely, or even pre-mix the butter with the non-lumpy sugar.
As my neighbors can attest, I rarely even have the ingredients and often run to their house to borrow a cup of flour and a few eggs.
I am therefore going to pass on my little trick for measuring flour that is still accurate, but not painful.
Whisper it. Feel it.
The “proper” way to measure flour into a cup is by scooping it in by soft spoonfuls. Then, one levels off the top with a knife. In my method, I tilt the flour container to get a good fall of loosely-sifted flour, gently puff the measuring cup into that, and sort of loosely settle it around the cup. I hit it on the side of the container a few times to get the extra off the top and it’s done.
If I had the time and stark-white apron, I’d get you video. For now, use your imaginations. It’s good for you.
Cooking Baking with Chelsea, our hostess will teach the class a trick to help with cakes that stick to the pan.
Our hostess, and anyone who has baked a cake, know that nothing ruins a birthday cake quite like the whole thing sticking to the pan and crumbling apart upon removal. If that happens, make cake bites or a parfait (we’ll have a lesson on how to make the most of baking goofs later).
If you’re planning on caking and don’t want your masterpiece to stay in its pan, I recommend waxed paper.
- Measure the shape of the bottom of the cake pan on a piece of waxed paper. Use anything that can make a mark on the waxy surface (like a pencil).
- Cut out the shape, aiming to make it somewhat smaller than the shape you traced.
Cut it out!
- Grease the bottom of the pan, on the inside.
- Lay the waxed piece over the greased inside of the pan and grease the new ‘bottom’ and sides of the pan.
Shortening it up.
- Pour the cake batter into the prepared pan and bake as directed.
- After baking and cooling is complete, remove the waxed paper from the cake bottom.
Author’s note: I had quite a bit of edge-sticking when I peeled the paper off this cake. Next time, I will remember to put the waxed paper on the pop-out circle and then put the circle into the spring-form pan. That will keep the paper edge under the pan edge and prevent it from adhering to the cake.