“I usually use a 9×2 inch round cake pan at home.” Because most of the cake recipes in this book make two 9-inch cakes, you’ll need two pans for baking. You will need two 7 inch round cake pans if you want to make chiffon cakes. Aluminum pans are my favorite. Springform pans are all the rage, but I don’t like them because they’re harder to clean and aren’t really essential. If you grease and flour a pan properly and let it cool, it will come out easily.”
You will also need a Bundt or Bundt style pan if you want to make the Thanksgiving cake” (8 inches in diameter and 3 inches deep). Use a 13 x 9 x 2 inch deep pan for square cakes and rectangles, and a 13 x 9 x 2-inch deep pan for the Valentine’s Day and Santa cake”
“You will need two heart-shaped molds for the Christmas cake.”
You will need two nonstick cupcake pans with 12 wells each to make cupcakes. If you only have nonstick cupcake pans, oil them before baking with butter, nonstick spray, or vegetable shortening.”
For icing and decorating cakes, a turntable is an indispensable piece of equipment
I recommend having three different types of brushes in your kitchen.”
If you don’t have a water pen, use a pastry brush to apply syrups and other dipping liquids to the sponge cakes, work with melted butter, and apply water to the fondant. (A spray bottle or squeeze bottle with a sponge-tip applicator will also work.)
A bench brush is used to sweep flour from your work surface and has long, stiff bristles. I rarely see them in home kitchens, but I recommend buying one as it makes cleaning so much easier.
To deposit sugar or cornstarch, use a large cosmetic brush, often called a powder brush. When working with fondant, place it on your work surface. Use it to break up lumps or lumps in sugar or cornstarch on your work surface or in fondant.
We used to make our lemon zest at Carlo’s by rubbing the lemons on one of those old-fashioned graters. We didn’t know any better, and the now familiar recipe warning not to shave the bitter marrow with your grater didn’t even cross our minds. shredded a piece of his shank into the bowl with the rind!) Then the Microplane zester arrived. It was originally designed as a carpentry tool and is now a typical kitchen item. It has dozens of mini razors that turn lemons, oranges, and other citrus fruits into a white zest.
Ceramic and glass mixing bowls are also good choices, but I prefer stainless steel for one simple reason: they don’t break when dropped. Get a variety of sizes of mixing bowls – I generally prefer to use a large bowl for a given job as it prevents materials from splattering or flying around when whisking and stirring.
Keep parchment paper handy at all times: you’ll use it to line baking and cookie sheets for a variety of things, and I use it frequently to decorate pastries, pies and cakes. By the way, if you’ve ever wondered why some recipes call for parchment paper and others don’t, it’s usually always to prevent baked goods from sticking to the bottom of the pan. If you are baking a high fat dough you can sometimes skip the parchment as it will release just enough fat to keep from sticking. (I don’t use parchment in these circumstances in this book.) If you don’t have parchment paper, don’t use wax paper in its place.
THE PASTRY BAG
One of the most essential pieces of equipment for a baker is the piping bag. At Carlo’s and in this book, it’s used for everything from cookie dough and filling pastries to frosting and decorating cakes.
Polyurethane, canvas, disposable and improvised bags are the four basic types of bags. I don’t necessarily prefer one over the other; I prefer different bags for certain tasks instead.
A canvas bag is the gold standard for cookie dough and thick, heavy mixes due to its resilience. You can really squeeze it, applying as much pressure as you want or need without risking it breaking.”
At least two racks should be available to refrigerate cookies and pastries after baking. ready to transfer.) Racks come in a variety of sizes; I recommend having at least two non-stick racks, each measuring 17 x 12 inches, at the larger end of the scale. »
Everyone in Carlo’s kitchen has their own take on rolling pins. Although there are only two types of pins (three if you count polyurethane), they are taken as seriously as a hustler takes his billiard stick. Wooden and marble pins are acceptable; the overall weight and balance, rather than the material, is more important. I use a straight wooden rolling pin to roll out cookie dough, pie crust, and raspberry bars. (In truth, I rolled these items with a broomstick, but that’s not something you want to try at home!) A wooden, steel, or marble pin with ball bearings can be used for heavier activities like rolling rugelach, striped frolla pasta. wheat pie or puff pastry. “Better is a wood, steel, or marble spit with ball bearings that allow the cylinder to spin. Ball bearings help a rotating spit move through denser dough. (However, I usually use a wooden pin pin here.) I’ve done it so many times now that I’m used to it.)
I prefer a polyurethane rolling pin for rolling the fondant because it maintains a healthy neutral temperature and has a decent weight to press the fondant into, which can get uneven. You should not use wood for fondant, as wooden rolling pins acquire small lumps over time, which will be imprinted in the fondant.
Because some ingredients are calculated by weight rather than volume, I recommend investing in a kitchen scale if you don’t already have one. out of order.”
In a home kitchen, a rubber spatula can do most of the work that plastic scrapers do in a professional bakery, such as folding ingredients together and scraping mixtures from bowls or jars. However, I still advocate having a plastic scraper because a spatula takes you away from the food you’re working with, and sometimes you want to feel more in control.”
We also use a metal scraper in our kitchen at Carlo to scrape our benchtops (wooden work tables), especially to remove encrusted flour.” However, I do not recommend using this instrument at home because many surfaces cookware are fragile or easily scratched.
A sieve is necessary to ensure even distribution of leavening chemicals such as baking soda and baking powder, as well as to loosen compacted flour and other materials. If you don’t have a sieve and can’t wait to get started, pour the ingredients through a fine-mesh strainer and shake it gently over the bowl you’re sifting in, but it won’t turn out as well.
The three varieties of spatulas recommended throughout this book are so dissimilar that calling them by the same name seems odd.”
Pancake Spatula or Cookie Spatula: This is probably the first spatula you heard of, and it’s used for removing baked goods from pans or flipping cookies or pancakes while baking. It is also known as a “turner”, and is what we use to check for doneness of cookies and pastries as well as to remove them from their pans.” Icing Spatula: For icing cakes, many baking books recommend an offset spatula (also known as an angled spatula), but I prefer an old, flat icing spatula.” Rubber or silicone spatula: This ubiquitous piece of kitchen equipment is frequently used in baking, mainly for folding two ingredients together or scraping mixtures from bowls. It’s a good idea to have a set of spatulas that includes small, medium and large sizes so you can handle any job.”
There’s really nothing better for mixing than a nice, sturdy stand mixer, which is basically a miniature version of the gigantic industrial mixers we use at Carlo, if you can buy it and have the counter space. for it. Paddle, whip and hook accessories are required.
“Many recipes can be made with a hand mixer if you don’t have a stand mixer.” “Place a damp tea towel under the mixing bowl if using a hand mixer.” It’s a proven trick that makes combining much easier than trying to mix with one hand while holding the bowl with the other, especially if you need to pour or squirt liquids into the mixing bowl.
You can combine some of these recipes using only your hands. I’ll let you know when that’s the best option. Just make sure your hands are perfectly clean before using them.”
A kitchen thermometer is the only way to check the temperature of pasta and buttercream. I recommend that you take advantage of modern technology by purchasing an instant read thermometer that provides you with accurate digital data in a timely manner.
To make sure you’re cooking at the right temperature, use an oven thermometer. Even if your oven reads well today, it might start to heat up a bit or cool down over time. Place your oven thermometer on the same cooking rack as you, which is almost always the middle rack.”
In the kitchen, don’t rely on your memory; it will lead to disaster. (“Was it 5:45 or 5:54 when I put the cake in the oven?”) Get a timer. In particular, if you’re doing multiple things at once, I recommend using a timer with at least two clocks.
It’s a good idea to have both a large and a small whisk on hand for hand beating mixtures of different sizes.
A wooden spoon or two should be part of any kitchen arsenal for stirring mixtures as they simmer.”