PastryScoop Fall Baking Chat Series

Sarah Phillips of Baking911.com
October 6, 2004

<Kate_PastryScoop> Welcome to everyone joining us. Sarah Phillips, founder of Baking911.com and author of Baking 9-1-1 is here with us today. Feel free to ask her your baking questions!

<Laura> Thanks for being here today, Sarah.

<Sarah_Phillips> Welcome all. Do you have any specific baking questions you’d like answered?

<Laura> Meringues are my absolute favorite, but mine never seem to be baked through in the middle. What may be the problem?

<Sarah_Phillips> Are you talking about meringues on top of pies? Or meringue cookies?

<Laura> Individual meringue cookies.

<Sarah_Phillips> Lower the oven heat by ten degrees or so and bake them a bit longer. Baking meringue cookies is nothing more than drying them out rather then baking them.

<Laura> I’ve heard of people baking meringue cookies for a while then turning off the oven and leaving the cookies in over night to dry them out completely. Does that work?

<Sarah_Phillips>Great suggestion. That will work, but be careful they don't dry out too much!

<Laura> Since you mentioned meringues as pie toppings, what should I be aware of with that type of meringue?
 

<Sarah_Phillips> I like to add a small amount of cornstarch to my meringue.

<Laura> Does that help absorb more moisture?

<Sarah_Phillips> Yes. The cornstarch absorbs moisture and stabilizes the egg whites.

<Raina_PastryScoop> At what point do you add the cornstarch?

<Sarah_Phillips> In my book Baking 9-1-1, available on www.amazon.com, I have a Lemon Meringue Pie recipe that includes a no weep meringue recipe and many meringue tips.

<Laura> I thought cream of tartar stabilized the egg whites. Do you need both?

<Sarah_Phillips> Cream of tartar actually destabilizes the egg whites in meringue.

<Kdavis> Is there anyway to get chocolate chips, such as Hershey’s or Nestlé’s, to set up so that you can use them in a candy mold or to dip candy?

<Sarah_Phillips> You can dip pretzels in melted chocolate chips, but the chocolate won’t harden very well. I guess the answer to your question is NO! Some people add paraffin to their chocolate, which does help the chocolate set up.

<Kdavis> Thank you. I have seen recipes for dipping, using chips, but my never seemed to set up, so I wasn’t sure.

<Sarah_Phillips> By the way, I have in depth information about all of your questions on www.baking911.com including how to add paraffin to chocolate chips, etc.

<Kdavis> Does adding paraffin to the morsels make them taste different?

<Sarah_Phillips> Paraffin makes the chocolate chips set better and makes them shine. It mimics the properties of tempered chocolate.

<Kdavis> If you tempered chocolate chips would it make a difference?

<Sarah_Phillips> Actually, you can’t temper chocolate chips. You can only temper “real” chocolate. Chocolate chips have added ingredients.

<Raina_PastryScoop> If you’re willing to take the time to temper chocolate, then I would recommend using higher quality chocolate for your dipping. It will be worth it!

<Meemie> What is the easiest way to temper your chocolate at home? The microwave method?

<Sarah_Phillips> I like using the tempering techniques using the stove and a chocolate thermometer. But you should use the tempering method you are most comfortable with. If you need further help, go to my “Ask Sarah” chat board and I can walk you through the process.

<Judy> I recently purchased a tempering machine and was wondering if I can mix milk chocolate and dark chocolate together when tempering?

<Sarah_Phillips> I wouldn’t mix milk and dark chocolate together when tempering. I would temper each separately because milk and dark chocolate use slightly different tempering temperatures.

<meemie> I have a cocoa question. If a cocoa doesn’t say it has been Dutch-processed, is it safe to assume that it hasn’t been? Or do some manufacturers alkalize their cocoa and not label it as such?

<Sarah_Phillips> If cocoa powder has been alkalized it will say “alkalized” or “Dutch-process.” Otherwise, it will say “natural” or “cocoa powder.” The type of cocoa greatly affects a recipe. I was one of the first people to discuss this topic in Baking 9-1-1. You shouldn’t switch cocoa powder types in a recipe. Now some major authors have followed suit. You CAN switch cocoa powder types, i.e., natural for Dutch-process, but the outcome will be different in each recipe.

<meemie> Scientifically, what happens to the cocoa after it has been alkalized, and how does this affect the final product?

<Sarah_Phillips> When cocoa powder has been alkalized, it is almost as if baking soda has been added to it. The result will be a mild flavor and a redder color. This is why in recipes that use natural cocoa powder, they suggest adding in baking soda—in effect you are alkalizing it yourself. A cake will rise if you use natural cocoa powder; however, the taste and texture will change as well as the color. When I develop chocolate cake recipes, for example, I use different leaveners—baking powder, baking soda, and cocoa powder types will bring out certain flavor notes and color.

<Eugenia> I’ve heard some people use coffee with chocolate to make it darker. Is this correct?

<Sarah_Phillips> Instant espresso powder adds a darkened color and flavor to chocolate. But, you have to put up with the coffee flavor. You can darken chocolate through leaveners, or by adding in chocolate squares. Also, you can mimic expensive European chocolate in a baking recipe by using cocoa powder and chocolate squares (Hershey’s) from the grocery store! Oh LALALALA! The taste and texture is awesome! In a recipe, I like to use 2 or 3 chocolate squares. BUT, you have to reduce the butter somewhat. It took me months of testing to develop my Ultimate Chocolate Cake recipe. A recipe is a delicate balance of ingredients.

<sugar artist> My genoise are falling after I take them out of the oven. What am I doing wrong?

<Sarah_Phillips> Sometimes if you don’t bake your genoise completely, it will fall. Your cakes may also be falling because you did not beat the egg whites properly, you didn’t fold the ingredients well enough or you over-folded the ingredients. In my new www.baking911school.com, I have a whole class on chiffon cakes, another type of foam cake. I have 25 to 30 color photos that walk you through the proper way to make foam cakes.

<Raina_PastryScoop> I’ve never actually eaten chiffon cake? Is it similar to a genoise?

<Sarah_Phillips> Chiffon cake is made with a batter of beaten egg yolks, flour, sugar, and baking powder, folded into whipped egg whites and beaten egg yolk.

<Georgina> If I use whipped cream stabilized with gelatin for an icing, can I freeze the iced cake and still get a good defrosted product?

<Sarah_Phillips> Whipped cream in itself can be frozen, but it never thaws very well. With the addition of gelatin, the stabilized whipped cream will thaw a bit better, but it will still weep water and separate slightly.

<Raina_PastryScoop> It sounds like we should avoid freezing whipped cream. What kinds of cake icings do you think freeze best?

<Tina_FCI> Is it okay to freeze carrot cake? Does the cream cheese frosting hold up?

<Sarah_Phillips> You can freeze carrot cake frosted with cream cheese icing. I would make the icing with meringue powder so that it will freeze better. Substitute about three tablespoons of powdered sugar with meringue powder in your icing recipe.

<Georgina> What icings do you recommend for cakes that will be frozen?

<Sarah_Phillips> The frostings that freeze best are powdered sugar (confectioner’s sugar) based and icings with lots of butter. Meringue-based buttercreams do not freeze as well.

<Debbie> Can you use any cake recipe to make cupcakes and then just reduce the baking time?

<Sarah_Phillips> Yes. You can use any butter cake recipe to make cupcakes. Keep the oven temperature the same and reduce the baking time. My Ultimate Chocolate Cake Recipe yields two 9-inch layers baked for 30 to 35 minutes or yields 24 cupcakes baked for 25 to 30 minutes. The recipe can be found on www.baking911school.com.

<Danielle> Sometimes my cookies bake unevenly. Do you have any tips?

<Sarah_Phillips> Cookies will bake unevenly if the pan is warped. Also, most ovens have hot spots, making some areas of the oven hotter than others. I usually rotate the oven pans half way through baking. That is, switching the top pan with the bottom pan while also rotating baking sheet, front to back.

<Meemie> Is it a good idea to roast nuts before putting them into baked goods or leave them raw? Would roasting first bring out the flavor or would they taste “overdone” after baking them in a cake?

<Sarah_Phillips> You can roast nuts, but who has the time? I never do! There are some baking steps that make things “perfect” in a recipe. But, there are also some steps that make executing a recipe cumbersome that I often skip. Baking should be fun. If you worry too much about making it perfect, you exhaust yourself before you are able to enjoy baking!

<Raina_PastryScoop> I like to throw the nuts in the oven while scaling out the rest of the recipe ingredients. Roasting them will really accentuate the nutty flavor.

<Sarah_Phillips> Good point. But don’t forget to take them out after five to seven minutes—nuts burn fast.

<Kate_PastryScoop> Sarah, from all the questions you get on your site what are some of the most common baking mistakes that people make?

<Sarah_Phillips> The biggest mistake that bakers make is mis-measuring their ingredients, not using the best ingredients they can afford and not having their ovens checked for accuracy.

<Kate_PastryScoop> Does your site go over the proper steps for measuring?

<Sarah_Phillips> Yes, my baking911.com website goes over how to measure. Just go to the website and click on the HOW TO Section. Then click on M and select measuring. There’s tons of information!

<noriza> I have a burning question that has eluded me for years. When a recipe calls for a “scant” tablespoon does that mean not quite a full tablespoon?

<Sarah_Phillips> “Scant” means one-eighth teaspoon. There are measurements in baking recipes that call for a “scant amount” or a pinch.

<Meemie> I have a question about pan capacities. I noticed the charts you and other baking info resources have listed online state each pan’s capacity. However, is that specific measurement the amount needed to fill the pan completely to the top, or is it the amount needed to ideally fill the pan two-thirds full of batter? For example, I have a 12 x 18 half-sheet pan. The chart says it holds a capacity of 12 cups. But, approximately how many cups do I need to fill the sheet pan two-thirds full in order to bake my batter without it running over the pan?

<Sarah_Phillips> Pan capacity means how much the pan’s volume is. That is, if you filled the pan to the brim, how much liquid would it hold. This has nothing to do with filling the pan two-thirds full. I am not sure how many cups you’d need in reality to fill your 12 x 18-inch cake pan. Try filling it with water to the appropriate place and then measure the amount of water you used!

<Tina_FCI> A tip I got from a magazine once was to make all measurements of you pie pans and such and then write the proper sizes and volumes on the bottom of the pan with a non-toxic marker. Great idea.

<sugarartist> What are your favorite baking items?

<Sarah_Phillips> My favorite tools are my mixers—my Kitchen Aid stand mixer and my Cuisinart hand-held mixer. I also like sturdy tools—wooden spoons and stainless mixing bowls are key.

<ProgressivePro> What types of plates and platter trends do you think are popular for displaying baked goods?

<Sarah_Phillips> I am finding that people are going back to homey and simple. Beautiful plates and simple platters that remind us of our grandmother or mother’s time (safer times) are popular.

<Debbie> How did you get into testing and developing recipes?

<Sarah_Phillips> I have always been curious.

<Kate_PastryScoop> Sarah, in all the recipes you've tested, what are some of your favorites?

<Sarah_Phillips> I’ve tested all types of recipes. The most challenging opens are my favorites. I have included 30 recipes in my new www.baking911school.com.

<Sarah_Phillips> The most challenging recipes so far are in my Chiffon Cake Series—a lot of bakers have trouble making them. I figured that the batter isn’t mixed in the proper order in ninety nine percent of all cookbooks. In my baking911 school lesson, we properly mix the ingredients. Recipe development, in general, takes weeks and weeks of testing and knowledge of the science of baking. As well answering hundreds of questions helps keep me on my toes as I try to figure out the problems bakers are having. My Ask Sarah chat board, is easily accessed from www.baking911.com.

<Danielle> With Halloween coming up, do you have any good recipe ideas?

<Sarah_Phillips> I love caramel apples for fall. Look on www.baking911school.com for a great, foolproof recipe. I also have recipes on www.baking911.com/events_index.htm.

<noise> What is your favorite bread recipe? I am crazy for baking breads. I love the processes and the magic that takes place!

<Sarah_Phillips> My favorite bread recipes are in my book Baking 9-1-1—the Classic White Sandwich Bread and the Whole Grain Wheat Bread from a starter. Both are basic loaves that I developed to yield breads that are moist and store well (two basic complaints that bakers have about homemade bread). Both recipes include step-by-step information and general tips on baking successful loaves of bread.

<Debbie> I know you have lessons and recipes on your website, but do you ever teach any classes in person?

<Sarah_Phillips> I will be teaching a workshop at PastryScoop’s Sweet Success Conference this October 17. The class will be all about the Art and Science of Baking.

<Kate_PastryScoop> We will have a full day of baking workshops! You can find out more about Sarah’s workshop and all the others at www.pastryscoop.com.

<Sarah_Phillips> I would love to teach more classes in person! Just call The FCI and ask them to sign me up! Also, check back on www.baking911school.com for notices about my virtual classes I will be teaching in the near future.

<Laura63> Do you think it’s necessary to have formal training to work in the pastry field?

<Sarah_Phillips> Formal training does help. I take classes all the time. In fact, the FCI has some of the best classes I have ever taken as far as instruction and facilities are concerned. But, there is also a great deal you will learn through experience, whether it be at home, in a professional kitchen, or in a class. In the long run, it depends on what your baking goals are (i.e., hobby versus profession).

<Tina_FCI> If anyone is interested in the many classes and programs we have available at The FCI, please contact us! To get more info about The FCI’s pastry and baking classes, log on to www.frenchculinary.com or call 1-888-FCI-CHEF. We offer our unique total immersion, hands-on training that teaches you the building blocks of classic pastry, by packing a great deal of learning into a few months and extending your possibilities in the field. Essentially, the program provides you with all of the baked goods, sweet dreams, and rewarding careers that dreams are made of. For those of you far away, I would suggest looking into the various PastryScoop events. They only last a day or two and are held at FCI. You could make a nice vacation out of a PastryScoop.com event!

<Kate_PastryScoop> Unfortunately, our time is up. Sarah, thank you joining us today. It was so helpful. Check in with Sarah and check out all of her great advice and delicious recipes at www.baking911.com. Also, don’t forget to sign up for her baking workshop (or any other), at PastryScoop’s Sweet Success Conference, go to www.pastryscop.com!

<Sarah_Phillips> Thank you everyone, especially PastryScoop! I enjoyed this chat very much! Remember, if you have any further questions, you can always post them on my Ask Sarah Chat Board on www.baking911.com. Click on ASK SARAH. Happy Baking all!

<Kate_PastryScoop> Check back in at PastryScoop.com We’ll be posting the transcript from this chat and others from our Fall Online Chat Series over the next few weeks.

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