Hi, I'm a 23 year old Long Island raised lady who became a grown adult (aka: 6 years for undergrad and grad schooling) in Philly, home of squished pretzels and 'brotherly' love. I'm on the brink on finishing my degree in Physical Therapy and traveling between a few cities for my last clinical rotations. I'm known to geek over anything anatomy or adaptive sports. You’ll find me stopping to pick flowers for my hair, living waist deep in my studies or spending the weekend cooking up a storm. My favorites are fruit, artsy things, wearing aprons and sprawling down on the ground instead of actual chairs.
This is my place of inspirations, thoughts, and daily occurences. Enjoy.
My first attempt at gluten free baking went so-so. I tried to convert Lavender Blackberry Scones using the 40/60 ratio rule for brown flour to starch flour (gluten free flours have to be ‘mixed’). The first batch was waaaayyyyy too sticky. The second batch I added at least a 1/2 cup more of flour and it was still hard to manage and shape!
Anyways, I will still eat both batches. It’s been one week since I started this and it just recently hit me how I miss bread. Just simple bread and crusts.
For Serious Baking Business
Parchment Paper = treated paper that can be used in the oven.
- It will not burn (although it did take me a long time to get up the courage to try it out. After all, intuitively we know that paper burns);
- It’s great to line cookie sheets and cake tins so food doesn’t stick to the bottom of the pan;
It makes cleanup a breeze;
- You can make them into pouches and steam bake dishes. Fish fillets do exceptionally well this way. Just add some herbs and spices, seal the pouch and bake. You can even add rice to it to create an all-in-one meal. The French call it en papillotte. In the comments, someone asked where they can find unbleached parchment paper. So for the environmentally friendly folks, you can buy it at Whole Foods or on line at Amazon - click here - unbleached parchment
- Substitutions - tin foil/aluminum foil
Do not use waxed paper or plastic wrap – they will melt! Although waxed paper can be used to line cake tins as long as all the waxed paper is covered. In other words, fine for cake batter, not fine for cookies.
Tin foil = also called aluminum foil or foil wrap.
- It’s a great substitute for parchment paper as a liner for cookie sheets (I wouldn’t use it to line cake pans though); this makes it so easy to quickly swap pans for large amounts of cookie making.
- Works quite well to wrap things like meat loaf, lasagna leftovers…solid foods like ribs, chicken, etc. It will even do well in the freezer, although I favor zip lock baggies myself.
Plastic wrap = sheer clingy wrap, primarily used to store food in the fridge.
- I love this particularly for keeping homemade pesto fresh and green and ice cream free from frost for long periods of time. All you have to do is make sure the wrap is touching the surface of the food. It seals out all excess moisture that’s usually trapped in the air between the food and the lid.
- I also have used this to create a form for David’s favorite meat loaf, for example, that has three layers. You line the loaf pan with plastic wrap, because it’s so flexible and molds to the shape so easily. Pour in half the meat loaf filling, then a layer of cooked spinach and top with another layer of meat loaf. Then flip the whole thing over onto a tin foil lined cookie sheet with a lipped edge, coat it with your favorite steak sauce or mustard and bake. The meat loaf will keep its shape and get brown and crispy all over.
Waxed paper = wax coated paper
- I personally only use this to cover vegetables that I want to steam in the microwave. It’s amazing. Just put your veggies in a dish, add about 1 tbsp water, loosely cover with waxed paper and heat on high for a few minutes. You’ll have perfectly steamed vegetables every time.
[Thank you AskRuth! http://askruth.blogspot.com/2006/03/parchment-paper-tin-foil-waxed-paper.html]