Baking Illustrated: A Best Recipe Classic is a must-have cookbook for any avid baker looking to perfect their baking skills. This comprehensive guide is filled with tried-and-true recipes, detailed explanations of baking techniques, and helpful tips to ensure success in the kitchen. With over 350 recipes, this book covers everything from breads and pastries to cakes and cookies, making it a valuable resource for bakers of all levels.
One of the standout features of Baking Illustrated is its focus on providing the best possible version of each recipe. The editors at Cook’s Illustrated, the renowned culinary magazine behind the book, tested each recipe multiple times to determine the optimal ingredients, techniques, and baking times. This attention to detail guarantees that every recipe in the book is not only delicious but also reliable and foolproof.
In this article, we will explore two versions of a classic chocolate chip cookie recipe from Baking Illustrated, each with its own unique twist to enhance the flavor and texture. We will also discuss four interesting trends related to baking, as well as address common concerns that bakers may have when attempting new recipes from this cookbook.
Version 1: Classic Chocolate Chip Cookies
Ingredients:
– 2 1/4 cups all-purpose flour
– 1/2 tsp baking soda
– 1 cup unsalted butter, melted and cooled
– 1/2 cup granulated sugar
– 1 cup packed light brown sugar
– 1 tsp salt
– 2 tsp vanilla extract
– 2 large eggs
– 2 cups semisweet chocolate chips
Instructions:
1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour and baking soda.
3. In a large bowl, cream together the melted butter, granulated sugar, brown sugar, salt, and vanilla extract until smooth.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Gradually stir in the flour mixture until just combined, then fold in the chocolate chips.
6. Drop spoonfuls of dough onto the prepared baking sheet and bake for 8-10 minutes, or until the edges are golden brown.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Version 2: Double Chocolate Chip Cookies
Ingredients:
– 1 1/2 cups all-purpose flour
– 1/2 cup unsweetened cocoa powder
– 1 tsp baking soda
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 cup packed light brown sugar
– 1 tsp salt
– 2 tsp vanilla extract
– 2 large eggs
– 2 cups semisweet chocolate chips
Instructions:
1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a medium bowl, whisk together the flour, cocoa powder, and baking soda.
3. In a large bowl, cream together the butter, granulated sugar, brown sugar, salt, and vanilla extract until light and fluffy.
4. Beat in the eggs one at a time, mixing well after each addition.
5. Gradually stir in the flour mixture until just combined, then fold in the chocolate chips.
6. Drop spoonfuls of dough onto the prepared baking sheet and bake for 10-12 minutes, or until set.
7. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These two versions of chocolate chip cookies from Baking Illustrated showcase the versatility of this cookbook and the endless possibilities for creating delicious treats in your own kitchen. Whether you prefer the classic version or want to try something a little more decadent, this cookbook has you covered.
Now, let’s explore four interesting trends related to baking that have been gaining popularity in recent years:
1. Gluten-Free Baking: With the increasing awareness of gluten sensitivities and celiac disease, many bakers are turning to gluten-free baking as a way to accommodate dietary restrictions. Baking Illustrated offers several gluten-free recipes that have been carefully tested to ensure they are just as delicious as their traditional counterparts.
2. Vegan Baking: As plant-based diets become more mainstream, vegan baking has also seen a surge in popularity. Bakers are experimenting with alternative ingredients like flaxseed, applesauce, and coconut oil to create dairy- and egg-free treats that are just as tasty as the original versions. Baking Illustrated includes a variety of vegan recipes that cater to this growing trend.
3. Artisanal Bread Baking: The art of bread baking has experienced a revival in recent years, with many home bakers seeking to recreate the rustic, crusty loaves found in artisanal bakeries. Baking Illustrated offers detailed instructions for making a wide range of breads, from simple sandwich loaves to complex sourdough boules, allowing bakers to hone their skills and achieve professional-quality results at home.
4. Decorative Baking: In the age of Instagram and Pinterest, presentation is everything when it comes to baked goods. Decorative baking techniques like piping, fondant work, and edible glitter have become increasingly popular among home bakers looking to elevate their creations to the next level. Baking Illustrated includes tips and tricks for achieving professional-looking decorations that will impress friends and family.
Now, let’s address some common concerns that bakers may have when using recipes from Baking Illustrated:
1. Can I substitute ingredients in the recipes?
Yes, you can often substitute ingredients in the recipes, but be aware that it may affect the final outcome. The editors at Cook’s Illustrated have tested the recipes with specific ingredients to ensure the best results, so it’s best to follow the recipe as written for the most reliable outcome.
2. Why do some recipes require specific equipment?
Certain recipes in Baking Illustrated may call for specialized equipment like a stand mixer, food processor, or candy thermometer. These tools are used to achieve precise results and make the baking process easier, but you can often find workarounds if you don’t have the exact equipment called for in the recipe.
3. How do I know when baked goods are done?
One of the most common concerns for bakers is knowing when to take baked goods out of the oven. Baking Illustrated provides detailed instructions on how to test for doneness, whether it’s using a toothpick test for cakes or tapping the bottom of bread for a hollow sound. Trust your instincts and use the visual and tactile cues provided in the recipe to ensure your baked goods are perfectly cooked.
4. How can I prevent my baked goods from burning?
To prevent burning, make sure to accurately preheat your oven and use the recommended baking time provided in the recipe. You can also cover the top of your baked goods with aluminum foil if they are browning too quickly. Keep a close eye on your baked goods towards the end of the baking time to ensure they don’t overcook.
5. Why did my cookies spread too much?
If your cookies spread too much during baking, it could be due to a few factors, such as using melted butter instead of softened butter, not chilling the dough before baking, or placing the cookies too close together on the baking sheet. Follow the recipe instructions carefully and make adjustments as needed to achieve the desired results.
6. How can I make my bread rise properly?
Proper proofing and kneading are key to ensuring that your bread rises properly. Follow the recipe instructions for proofing times and kneading techniques, and make sure to use fresh yeast for the best results. You can also create a warm, draft-free environment for your bread to rise by placing it in a turned-off oven or near a sunny window.
7. What can I do if my cake is dry?
If your cake turns out dry, it may have been overbaked or lacked enough moisture in the batter. To prevent dryness, be sure to accurately measure your ingredients, follow the mixing instructions carefully, and check for doneness a few minutes before the recommended baking time. You can also brush the cake layers with a simple syrup or add a filling to add moisture to the finished cake.
8. How do I store baked goods properly?
To keep your baked goods fresh, store them in an airtight container at room temperature for up to a few days. For longer storage, you can freeze baked goods in airtight containers or freezer bags for several weeks. Allow frozen baked goods to thaw at room temperature before serving.
9. Can I make substitutions for dietary restrictions?
Baking Illustrated offers many recipes that can be easily adapted for dietary restrictions like gluten-free, dairy-free, or vegan. Look for recipes that already fit your dietary needs or experiment with substitutions like almond flour, coconut milk, or flax eggs to create a version that works for you.
10. How can I improve the texture of my baked goods?
To achieve the desired texture in your baked goods, pay close attention to the mixing and baking times specified in the recipe. Overmixing can lead to tough baked goods, while undermixing can result in dense or crumbly textures. Follow the recipe instructions carefully and practice until you find the perfect balance.
11. Why did my pastry dough turn out tough?
Tough pastry dough is often the result of overworking the dough, which develops gluten and makes it tough. To prevent this, handle the dough gently and avoid overmixing or kneading. Chill the dough as directed in the recipe to relax the gluten and ensure a tender, flaky crust.
12. How can I make my cakes rise evenly?
For even rising cakes, make sure to distribute the batter evenly in the cake pans and smooth the tops before baking. You can also rotate the pans halfway through baking to promote even browning and rising. Avoid opening the oven door too often, as this can cause the cakes to sink in the center.
In conclusion, Baking Illustrated: A Best Recipe Classic is a valuable resource for bakers looking to hone their skills and create delicious baked goods at home. With detailed recipes, expert tips, and a focus on achieving the best possible results, this cookbook is sure to become a staple in your kitchen. Whether you’re a novice baker or a seasoned pro, Baking Illustrated has something for everyone. So grab your mixing bowls, preheat your oven, and get ready to bake up a storm with the help of this fantastic cookbook. Happy baking!