Getting Serious with Baking

Baking Essentials Part 4.1: Going Intermediary

The baking tools from part one to three of this baking essentials series would allow a novice baker or pâtissière to create pastry and simple bread recipes. In which, such sufficient experience to have ample perspective and honest assessment to realize if baking is just a passing interest or genuine passion to be pursued. Baking skills can be acquired through diligence and training but the love for culinary or any art is something only self could realize. Then, if it is indeed one’s passion one would proceed with hope in their eyes and heart secure the following baking essentials.

The following are six additional essential baking tools and specialized equipment to take the baking game to the next level:

1. Stand Mixer

In the last baking essential article, portable motorized-mixing equipment had been introduced, an electric hand-mixer. The affordable device is efficient for small batches of baked goods, but a more powerful motor of a stand mixer could make baking considerably easier and more consistent. A stand mixer is one of the most expensive and useful baking equipment thus much time and effort would be dedicated to finding the right stand mixer for certain cooking and baking needs.

Stand mixer is a stationary structure with a stable frame that house the powerful motor either belt or gear driven and a mounting based for the bowl that range from 4 to 100 quart capacity, which is accessible either through bowl-lift or head-tilt mechanism. The frames varies from smaller that are designated to fit on countertop, then the slightly larger have equipment stand mounted to the floor, and the largest are considered floor mixer which sit directly to the floor.  Most home model mixers are on countertop and come with three most standard attachments, which are a flat beater or paddle for creaming and mixing, a whisk attachment for whipping egg whites and cream, and a dough hook for kneading heavier dough. Additional accessories to increase its versatility would be pasta roller, grater, slicer, grinder, sausage stuffer, ice cream maker and others.

To help find the right mixer, first identifying baking needs for a stand mixer take into account the kind, quantity and frequency of baking and/or cooking, as stand mixer can be used for more than just baking but also in cooking like pasta making and meatball or chorizo mixing. Mixing heavier dough like pizza needs more horsepower than mixing lighter cake batter and whipping delicate egg whites. As certain products mix better at certain speeds, a wide-range of speed options would be an advantage. It is more practical to use a heavy-duty mixer for almost daily baking and a larger bowl capacity for huge quantity.

Other factors to consider in purchasing a mixer are weight and aesthetic. Heavier mixer is more stable but would be bulky and unsafe for one’s back to keep transferring it in and out of a cabinet. The only practical solution is a permanent place or spot in the kitchen hence the mixer should also need to be aesthetically pleasing. Additional factors are easy to clean and easy to use for efficiency and safety. And an auxiliary factor is level of noise, given noise could not be eliminated in a machine but there are some mixer that are quieter than others. Lastly, the most important factor is price, there are cheaper stand mixers out there, but the thought of buying one means the home chefs is already deep into making a lot of recipes that involve in heavy duty mixing in large quantity thus invest wisely.

It is not a surprise that numerous recommendations nominated another KitchenAid product, the KitchenAid Pro-line 7 quart bowl-lift stand mixer, as a reliable for home used stand mixer. A less expensive version would be the KitchenAid Artisan 5 quart head-tilt stand mixer, as per highly recommended.  However, what I really like is the KitchenAid Commercial Series 8 quart bowl-lift stand mixer that has a monster horsepower for a borderline commercial use from a whipping a large batch of egg whites to weekly pizza party.         

    

2. Candy Thermometer

Yes amateurs, a candy thermometer also known as deep-fry thermometer is needed in making the best buttercream frosting, as one have to cook the sugar to the right temperature, unless one can eye ball the different stages of sugar syrup, which is possible through experience and practice then the exemption.  Plus, this is a great introduction to simple candy making and chocolate tempering, which all part of cake decorating and most important…eating.  There is this wariness in dealing with this baking tool which might stem from the notion of using a glass instrument with mercury, or is it the mathematical scales? Set fears aside as digital thermometers are available, but like any device for measurement, the most important part is verifying accuracy.

A digital deep fry or candy thermometer with a clip-on attachment aids the persnickety sugar syrup and/or candy making process. Favorite choices are the Polder’s In-oven and Thermapen, in which the former has a timer and temperature alert function. If using probe-type digital thermometer, make sure the tip of the probe is not touching the bottom of the pan, as it could ruin the thermometer accuracy.  Beware of most digital instant read as it has 4 seconds delay, with only average to good accuracy and needs occasional calibration. Take note, a candy thermometer is different from a digital meat thermometer, as the former has a wider range far below and above what a latter could measure. Plus this digital candy thermometer is versatile as it also works for meat products.

For old-schooled thermometer, there is no particular brand recommended as it is readily available in supermarket’s kitchenware department. Again always test for accuracy by clipping the thermometer to the side of the pan, making sure the bulb is not touching the bottom, then add water and bring to a full boil. At sea level, the thermometer should read 212 degree Fahrenheit or 100 degree Celsius, if it does not then get a new one. Note to self, do not plunge thermometer into boiling water since extreme temperature shock can cause it to break. Another thermometer tips, store glass bulb-type in a sturdy paper towel tube, so it would not break and best to hand wash it. If using a glass thermometer always keep a spare on hand.

…to be continued

This is a partial list of “Baking Essentials Part 4.” Please watch out for the second part which will be posted next week.

What do you think about of these intermediate baking tool and equipment? Please share your thoughts and post comments, reactions, inquiries, suggestions and corrections below. And do not forget to follow to inspire and help this blog create better content. Thank you!

As always enjoy baking!

References

1. The Editors of Encyclopedia Britannica. (2013). Encyclopedia Britannica. [Website]. Retrieved from https://www.britannica.com

2. KitchenAid (n.d.).  [Website]. Retrieved from http://www.kitchenaid.com/shop/countertop-appliances-1/countertop-appliances-2/stand-mixers-3/-[KSMC895ER]-407298/KSMC895ER/

3. WebstaurantStore. (n.d.). Different Types of Thermometers.  [Website]. Retrieved from https://www.webstaurantstore.com/guide/637/different-types-of-thermometers.html