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I prefer simple design that allows for a continuous, bump free sweep into ingredient containers and sturdy stainless steel, which ingredients are less likely to cling. There are many out there and some are so cute, but go for the most practical!
I turn to the industry stand are durable, accurate Pryrex Measuring Cups, that come in multiple sizes, for measuring milk, water, buttermilk, and coffee. I like to whisk my wet ingredients together in these cups when a recipe calls for adding them gradually to the mixer.
Sticky ingredients such as peanut butter and corn syrup can be difficult to measure and scrape out of liquid measuring cups. Here comes the adjustable-bottom liquid measuring cup. This style of measuring cup has a plunger-like bottom that you set to the correct measurement and then push up to the extract the ingredient.
I weigh dry ingredients to ensure consistent results. This is especially important for making pie dough. I prefer digital scales for their readability and precision. Look for one that has a large weight range and that can be zeroed.
Spatulas are always helpful and useful and come in many sizes. I can’t begin to tell you how many I have and for mixing or getting ingredients out of a container. Make sure when purchasing, that you get one that is sturdy and not flimsy and will hold up.
A stand mixer, with its hands-free arm, is a worthwhile investment if you plan on baking cookies regularly. Heft matters, as does a strong motor that can mix stiff or chunky dough with ease.
My favorite is the KitchenAid Mixer, I have two one that is regular and a Commercial one for my Business. It is an investment, but will be worth it in the end. There are others out there, but I have always used Kitchen AID.
In addition to chopping nuts or grinding them to a fine flour with ease, I use a food processor to make some cookie doughs as well. Look for a work bowl that has a capacity of at least 112 cups. With a powerful motor, responsive pulsing action, sharp blades, and a simple design. I have purchased Cuisinart Custom 14 Food Processor.
A wooden spoon is great for hand-mixing stiff cookie doughs when a light touch is required.
The basic tool is handy for transferring dough into pieces. There are many out there, just keep in mind to purchase a sturdy one, that will uphold and that you will not have to replace.
Portion Scoop, a spring-loaded ice cream scoop is helpful for portioning drop cookie dough in to even-size mounds. Manufactures identify scoops in different ways, by volume, by diameter, or most commonly and most confusingly according to a numbered system. In, this system, scoops are given numerical “sizes” based on the number of level scoops it would take to empty a quart. I have so many for so many uses when baking cookies.
The color of the baking pan matters because dark-colored pans absorb heat more efficiently than lighter pans, and more heat radiates off its surface. Baking pans are no different. Most recipes are developed for more standard gray half sheet baking pans. A darker colored sheet pan actually bakes up faster, because dark colors absorb heat faster.
Much like a light t-shirt, light baking sheets reflect heat, meaning they won’t absorb as much heat and your cookies won’t be overly browned.
Do things bake faster in dark pans?
This is because these dark-coated pans absorb and distribute heat much faster than their lighter-colored counterparts. Faster is not always better either, especially as the edges of baked goods will set first, and can burn or overbrown by the time the center is fully set.
Uncoated aluminum is typically the top choice for professionals due to its durability, high-heat conductivity, and efficiency. Fast to heat up, aluminum is also quick to cool down, which helps prevent burns and reduces the wait time between getting batches in the oven if you are reusing the same pan.
In conclusion, I hope some of these Baking Tips on equipment that may help you or answer any questions that you may have had. You can always email me with a specific question and I would be more than happier to reply!
Are you a good baker?
What do you usually bake?
How did you learn how to bake?
Do you bake for special occasions?
Do you prefer to bake alone or with others?
Which do you care more about, how your baking tastes or how your baking looks?
Do you like to share your baking with others?
Thank you all and have a great June, until next month!
Cheers,
Lucille
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