Baking Essentials

Chemical leaveners are ingredients that are typically used in quick breads, cakes, cookies and even certain candies. These leaveners include: baking powder and baking soda. Combined with certain wet and dry ingredients in the recipe, these chemical leaveners help the baked good to rise. Learn the difference between baking powder and baking soda and a […]

Chef Sokol takes a closer look at cocoa butter and when it needs to be stabilized or tempered. A few simple candies and garnishes are discussed. Learn how to make these creative treats, and how to store them.  

Learn how to handle and treat chocolate in various recipes. Chef Sokol takes a close look at cocoa butter, and why it needs special care. The listener will discover what it means when chocolate seizes or is in bloom.  

The origins of chocolate are discussed in detail. Learn about how cacao beans are transformed into the chocolate we all know and love. How to determine the quality of the chocolate you eat will be explored. Discover the difference between natural cocoa powder and Dutch processed cocoa powder.  

Learn how to create perfect whipped cream. Chef Sokol gives you her best tips on how to stabilize that whipped cream so that it lasts for hours. She also shares an anecdotal story of an unfortunate incident she experienced making whipped cream in the beginning of her culinary career.  

Chef Sokol defines egg foams and discusses how useful they are in certain baked goods. The three types of egg foams are explained and when each is used. Tips to create the fluffiest egg foams or meringues are shared.  

Eggs are one of the most versatile ingredients to a baker. Chef Sokol begins with a discussion of the anatomy of the egg and the importance of each part. Learn how eggs affect batters and doughs through their own super powers. From their ability to hold air to their natural emulsifying capabilities, the egg is

Getting cakes to release from the pan after baking can be a frustrating experience. Knowing how to properly prepare your pans for baking is crucial to baking success. Discussions include: properly greasing and flouring pans and creating parchment cake circles. Tips are given on how to easily get baked goods out of the pans and

Five of Chef Sokol’s most useful and “must have” baking tools are discussed in detail. These include: the electric mixer and its 3 basic attachments, measuring cups for solids and liquids, the rubber spatula, the offset spatula and the whisk. Each tool has a specific time and place to be used.  

Discover the order to baking, and that the way the ingredients are put together really matters. Breaking down the recipe into easy, manageable steps helps the baker to know exactly what to do and when to do it. Measuring ingredients properly and following the recipe’s procedure and specific mixing method ensures success.