How to Read Recipes Like a Pro
“I think baking is very rewarding, and if you follow a good recipe you will get success.” - Mary Berry
Baking is both a science and an art, requiring a mixture of creativity and precision. But before you can get to the fun part - mixing, whisking and, or course, eating - you need to understand the recipe. If you have ever found yourself staring at a baking recipe with a confused look, you are not alone. Recipes can sometimes read like a secret code, with their special terms. But don't worry, here is a guide to 10 of the most common baking terms used so you can bake like a pro.
1. Creaming
This is not just a way to get the butter nice and soft, when a recipe says to 'cream' butter and sugar, it means you need to beat them together until pale, light and fluffy. This process incorporates air into the mixture, which is essential for the texture of many baked goods.
2. Folding
This term is often used for more delicate batters such as macarons. Folding is a gentle mixing method where you use a spatula to lift and turn the mixture over itself. This techniques keeps the air bubbles intact, ensuring the mixture stays light and airy.
3. Blind Baking
No blindfolds needed! This is where you pre bake a pastry case before adding the filling. It prevents getting a soggy bottom, and no one wants that, and is commonly used for pies and tarts. After lining your dish, you prick the pastry with a fork, cover with baking parchment and weigh this down with baking beans or rice, thus stopping the pastry from puffing up while it bakes.
4. Proving or Proofing
This is the final rise of dough before baking, crucial for yeast based recipes such as bread. This is when the yeast works its magic, giving your dough its final light, airy structure.
5. Kneading
If you have ever made bread from scratch you will have come across this term. Kneading is the process of working the dough by hand to develop gluten, the protein that gives bread its structure and chewiness. It's not for the faint hearted as it is a bit of a workout, but it is worth the effort.
6. Mis en Place
This is a French term, meaning 'everything in its place'. But it's more than just a fancy way to say get organised, it is a strategy used by professional bakers and chefs to have all their ingredients measured, chopped and ready to go before they start. It makes the process smoother and helps prevent those oops moments.
7. Soft Peaks vs Stiff Peaks
Recipes involving whipped cream or meringue will often tell you to whisk until 'soft peaks' or 'stiff peaks' form. Soft peaks hold their shape briefly but will soon droop over and fall back into the mixture, stiff peaks stand up straight and stay there. if you want stiff but have soft, whisk for longer, if this fails, add a pinch of cream of tartar. If nothing works, your bowl may have been greasy or some egg yolk sneaked in.
8. Scalding
This is when you heat a liquid, such as milk, until just before it boils. It is used in making things like custards to improve the texture.
9. Docking
When a recipe asks you to dock a dough, it means to prick the dough all over with a fork before baking. This prevents air bubbles from forming and is usually done to breads and pie crusts.
10. Zesting
Zesting involves removing the outermost later of a citrus fruit like lemons, limes and oranges. This is where the essential oils are and the intense flavour. If you haven't bought unwaxed fruit, clean the surfaces thoroughly. To zest you will need a fine grater or zester, and make sure you don't go down to the bitter white pith underneath.
A couple of additional tips are:
Read through the recipe first. This may sounds obvious but it will help spot if things need to be started the day before or if a lengthy amount of chilling is required.
Pay attention to temperatures - both of the oven and ingredients, it can make a big difference.
Watch your measurements - baking is a science, use proper scales and measuring spoons to get the best results.
