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

Vegan Baking Articles

133 results - showing 46 - 60
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Written by Sparky     0
If you're cooking or baking with nuts and they're going to be under heat for less than 20 minutes in the final recipe, toast them before adding them to the recipe for maximum flavor. To do this heat your oven to 300F (149C) place your nuts on a baking sheet and bake them for about 20 minutes or until  golden.
Written by Sparky     0
Mixing a Tablespoon or two of tapioca or arrowroot flour into your fruit filling will cause excess juices to gel, reducing runniness while improving the mouthfeel of your pie or cobbler.
Written by Sparky     0
To get the maximum juice from your lemons and oranges before juicing them by hand, first roll them back and forth on the counter while applying slight pressure with your hand. This will loosen up the fruit and allow the juices to flow out of them more easily.
Written by Sparky     0
To blanch almonds, cover them with boiling water and let them sit for 2 minutes. Then drain, rinse them in cold water and remove the skins by pinching them with your thumb and forefinger. Lastly, dry them off with a paper towel.
Written by Sparky     0
Does your chocolate have a white powder on it? Put the anthrax medication away and rest easy. The white chalky substance on your chocolate is called 'bloom' and it's just the cocoa butter rising out of the chocolate. It will go away completely and melt back into the choclate as soon as it's re-melted and flavor and texture won't be affected.
Written by Sparky     0
Fats that contain more saturated fats such as shortening and coconut oil produce flakier pie crusts. If you're still after buttery flavor, use half stick-margarine or Regular Vegan Butter and half shortening or coconut oil in your crust.

Written by Sparky     0
Doing lots of chocolate or fondant work with a double boiler? Don't run out of steam! Place a metal jar lid in the water. When the water gets too low it will rattle, telling you to fill 'er back up!
Written by Sparky     0
Allow your pots, pans, baking sheets and baking dishes to cool down until they're warm before washing or soaking them in cold water to prevent warping or shattering them. Shattered cookware = shattered dreams.
Written by Sparky     0
Yeast leavened dough should not dry out during rising. To prevent this either cover it with a damp towel or coat it in oil and cover with a plastic bag. In extremely hot kitchens, the oil and plastic bag method is the most effective. Just don't forget to remove it before you put it in the oven!
Written by Sparky     0
Want to ripen fruits or vegetables as quickly as possible? Place them in a paper bag with a ripe banana. Fruits, especially bananas, produce gasses when ripe that encourage other foods in their vicinity to ripen as well.
Written by Sparky     0
For optimum shelf life, store popcorn kernels in an air tight container in the freezer. Stored this way, they should keep for years and reduce the number of unpopped kernels.
Written by Sparky     0
When baking cookies on a cookie sheet, avoid darkened cookie sheets because they will actually absorb more heat, possibly resulting in burned cookies. This holds true for other cookware as well.
Written by Sparky     0
Want to make your brownies, chocolate cake or other chocolate treat pop with more chocolate complexity and depth of flavor? Add about ½ to 1 full teaspoon of instant espresso powder to the batter.
Written by Mattie     0
Want to make your brittle a little more crispy and easier to bite into? Mix about 1 teaspoon of baking soda into the hot brittle just before it's poured onto the flat surface. The baking soda will make tiny little air bubbles in the brittle and cause it to get slightly puffed up, making for a lighter and crispier brittle.
Written by Mattie     0
How to Make a Box of ChocolatesWith the holidays rapidly approaching and funds dwindling about as fast, you might be wondering how in samhain you're going to pull out all the stops and deliver a memorable gift this year. Or you may be dreaming up ideas on getting yourself into a chocolate induced coma so you can cope with the stresses of life. Either way, now is the time to take matters into your own hands, put on your DIY hat and make a box of chocolates.

Like most things that are a little time consuming, the rewards of doing this are pretty big. I mean, the probability of having extra chocolates on hand is extremely high. I repeat: You're going to have tons of awesome chocolates after you do this! So what are you waiting for?
133 results - showing 46 - 60
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