Baking is like another language in the world of cooking.. Understanding and following minute details on a recipe makes a big difference on your baked goodie. Say, a cup of sifted flour vs. a cup of flour, sifted... the first one means the flour has to be sifted first before measuring. While the second means, measure a cup of flour first before sifting. Believe me, as much as I bake, I still end up with "reject" batches (Thanks to my beloved mother, the rejects don't get wasted! LOL) because my butter was too soft or my oven is just wee bit higher than it should!!
I am not really a religious recipe follower. I normally select several versions of one recipe, fuse the best ideas, incorporate whatever my picky palate dictates and finally, try it out. Thanks to google, information is always available! and from what I've learned from various food websites, books and magazines that every ingredient (and technique) affects the texture, taste and consistency of anything you bake.
As I continue on with my blog, I will share with you tips & tricks that I find very useful to basic baking. I particularly like Cook's Illustrated & Fine Cooking magazine. They illustrate and explain the science behind baking as they conduct "experiments" in their test ktichen. And yes, food network magazine occassionally has neat tricks too! (Be warned though, it may give you the urge to lick the mouthwatering photos!hehe)
TESTING
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