Veganbaking.net - The Hows and Whys of Vegan Baking
Veganbaking.net - The Hows and Whys of Vegan Baking
  
Vegan Baking Articles

Vegan Baking Articles

122 results - showing 16 - 30
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Written by Sparky     0
Adding beet purée to your batter is a great way to add a reddish hue to your baked items. When baking with beet purée don't for get to add some lemon juice to the batter. The acids in the lemon juice will allow the beets to retain their deep red color instead of turning your batter slightly gray during baking. This visual difference will make them much more appetizing, believe me.
Written by Mattie     1
5 Different Types of Non-Dairy Milk ReviewedThere's been lots of development in the world of non-dairy milk in the last couple years. We used to just have soy milk then rice milk showed up on the scene followed by almond milk. Lately coconut milk and hemp milk have arrived on market shelves. I've been using soy milk religiously ever since I switched from dairy milk back in ye olden days and loved it so much I never really felt the need to move away from it. Non-dairy milk is such an important staple in vegan baking that recently I felt it would be beneficial to the world of vegan baking to sit down and take a really close look at what I consider to be the five most popular non-dairy milk types. I wanted to see how they measure up against each other from a vegan baking perspective. How do they taste? How creamy are they? Do they curdle when exposed to apple cider vinegar? Will my recommended non-dairy milk for vegan baking, soy milk, retain it's vegan baking crown or will another non-dairy milk prevail? Read on to see what I found.
Written by Sparky     0
Optimum texture of ice cream and sorbet is crucial to how it's flavor is perceived in your mouth. Too hard and it will be difficult to scoop and tastebud-numbingly cold. Too warm and it will be too sweet and syrupy. For optimum flavor and mouthfeel, store ice cream between 6 and 10F (-14 and -11C). If you're storing ice cream for long periods, store it between -5 and 0F (-21 and -18C).
Written by Sparky     0
Flax and Chia seeds are rich in Omega-3 fatty acids which can add a health bonus to your baked items. These fats are extremely perishable and when rancid can actually have negative health consequences while negatively affecting the flavor of your baked items. Store flax and chia seeds in a covered container in the freezer where they will keep for up to one year.
Written by Mattie     0
Optimal Internal Bread Baking TemperatureThe art of bread baking relies on mastering several techniques at the same time. These techniques are crucial to baking bread that has both a good texture and flavor. In order to help us understand this we need to realize that one of these techniques; the baking, consists of three things: The caramelizing of the sugars, the roasting of the proteins and the gelatinization of the starches all contained within the flour. Temperature, oven placement and baking time have everything to do with how much these effects occur in our bread and it vastly effects the outcome. Bread baked too much will have a dry, burnt feel as the proteins, starches and sugars burn. Bread baked too little will lack flavor due to the proteins not being roasted enough and the sugars not being caramelized sufficiently. It can also inhibit a yeasty, grainy flavor due to the alcohol from the yeast not being cooked off and the starch crystals not getting gelatinized enough.
Written by Mattie     1
How to Skin HazelnutsHazelnuts, also known as filberts usually work best in a recipe when their skins are removed. This is because the skins are bitter and they can alter the look of the final product based on their dark color. There are two ways to skin hazelnuts: the old way and the new way. The old way involves toasting the hazelnuts, wrapping them in a towel and rubbing the skins off. This method doesn't really remove all of the skins, most of which get embedded into the towel. Nice hazelnut towel you've got there. Now for the new method.

Written by Sparky     0
Chopping chocolate with a serrated knife such as a bread knife is considerably easier than chopping with a sharp chef or santoku knife. Why? The serrated knife edge creates cracks in the chocolate that enables separation whereas the sharp knife cuts through which requires considerably more effort.
Written by Mattie     0
How to Toast Shredded CoconutMany ingredients such as nuts, shredded coconut, coconut flour and other flours can take advantage of toasting which usually contributes a noticeably complex nutty flavor. This is because toasting creates a myriad of flavor compounds in what is known as the Maillard reaction. One of the difficulties in baking with coconut is that its subtle flavor sometimes doesn't come through as much as I'd like. Toasting coconut can be a great way to add more complexity and depth of flavor to all sorts of coconut based recipes.
Written by Sparky     0
When making chocolate chip cookies and other baked items containing chocolate, always reach for chocolate chips. They're specifically designed to melt without losing shape and mixing with your dough. This is because chocolate chips contain less cocoa butter. Conversely, when using melted chocolate for confections, avoid chocolate chips for better meltability and smoother consistency.
Written by Sparky     0
Be careful when adding lemon juice or other acidic ingredients to muffins, breads or cakes. Acidic ingredients inhibit gluten formation when used in larger quantities and can turn these eats into a gloppy unleavened mess. For lemon flavors, lemon extract or zest is preferred.
Written by Sparky     0
To help frosting stick to your cake and make it as free from crumbs as possible, give it a Crumb Coat. This is a thin coating of frosting meant to absorb the outermost crumb of the cake. The cake is then placed into the refrigerator for about an hour so the frosting hardens. You then spread frosting over this hardened frosting with minimal fuss.
Written by Sparky     0
Whole wheat flour and wheat germ contain the endosperm of the wheat berry which is high in polyunsaturated fats. These extremely perishable fats can impart off flavors and become a health hazard when they go rancid so keep whole wheat flour and wheat germ in the refrigerator in air tight containers where they will keep for up to 6 months.
Written by Mattie     0
I'm normally not very passionate about vegan cheese. There, I said it. Most of them tend to be flavorless space-age putties that often might do better filling cracks in drywall then being featured on top of my pizza or pasta. I normally don't get embarassed by my vegan food choices but when an omnivorous friend stops by and I'm noshing on vegan cheese, I've sometimes gotten that embarrased been-caught-making-out-with-a-mannaquin feeling. I hate it when that happens.

Recently my friend Dawne discovered a new vegan cheese that she couldn't stop raving about. I trust Dawne's opinions on food so going with her enthusiasm and embracing my desire to be an open minded eater I was naturally intrigued. She quickly procured a little cheese and wine party get together with a few other open minded, passionate eaters so we could see what this newly discovered vegan cheese was about. What I found drastically changed the way I feel about vegan cheese.
Written by Mattie     0
Viking 5-Speed Hand MixerI don't use an electric mixer very often because I usually whisk my cake batters, mix my doughs with a spoon and knead my bread doughs by hand. I appreciate the manual method because it allows me to really feel what my dough's doing and get a good idea of how thick it is. Could this possibly be the baking equivalent of a cyclist riding a fixed gear or driving a stick instead of an automatic? Having a good feel of where your dough is going is all fine and good but there are other times when an electric mixer can really come in handy and is actually essential in your kitchen, such as when you really want to make sure the fats and water-based liquids in your dough are mixed well before adding flour. Read on to see how the Viking 5-Speed Mixer stacks up.
Written by Sparky     0
When baking with margarine, avoid tub margarine and always use stick margarine or Vegan Butter. Tub margarine contains extra water for easier spreadability. This is great for things like toast but can negatively affect your baked items due to it's lower fat content and higher water content. Stick margarine still contains more water than butter in most cases but will result in better performance than tub margarine, especailly in things like puff pastries, pie crusts and tart crusts.
122 results - showing 16 - 30
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