Baking
Baking relies on the dry, ambient heat of the oven to surround food and cook it gradually. Batters and doughs are baked into breads, pastries, pies, cakes, and more. Lower oven temperatures are typically used than broiling. The dry air creates a crust around the exterior while cooking the interior. Steam from the food item itself helps create air pockets and texture. Master key baking techniques like precise measuring, thorough creaming, gentle whisking, sufficient kneading and preheating, even rolling, greasing pans, testing doneness, and cooling before decorating. Practice makes perfect for delicious baked goods!
