Tips N' Tricks Tuesday: Worth Remembering

Halfway through my vintage cookbook!  You can find my previous posts here, here, and here.  Enjoy!!

*A pie crust will be more easily made and better if all the ingredients are cool.*

*The lower crust should be placed in the pan so that it covers the surface smoothly.  And be sure no air lurks beneath the surface, for it will push the crust out of shape in baking.*

*Folding the top crust over the lower crust before crimping will keep the juices in the pie.*

*In making custard type pies, bake at a high temperature for about ten minutes to prevent a soggy crust.  Then finish baking at a low temperature.*

*Fill cake pans about two-thirds full and spread batter well into corners and to the sides, leaving a slight hollow in the center.*

*The cake is done when it shrinks slightly from the sides of the pan or if it springs back when touched lightly with a finger.*

*After a cake comes from the oven, it should be placed on a rack for about five minutes.  Then the sides should be loosened and the cake turned out on the rack to finish cooling.*  ((Note By Me:  My technique for loosening cakes is to whack the pan on the table!!))

*Cakes should not be frosted until thoroughly cool.*

*Kneading the dough for a half minute after mixing improves the texture of baking powder biscuits.*

Candy & Frosting Chart

230 degrees-234 degrees             Thread
234 degrees-240 degrees             Soft Ball
244 degrees-248 degrees             Firm Ball
250 degrees-266 degrees             Hard Ball
270 degrees-290 degrees             Soft Crack
300 degrees-310 degrees             Hard Crack

This is kind of unrelated if you want a printable of kitchen equivalents and they candy and frosting chart, click here.  This link takes you to a printable sheet from Martha Stewart that is super cute and super handy in the kitchen!!

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