When it comes to endeavors in the pastry arts, the ways in which cakes are prepared cannot be overlooked. There are many different types of cake to consider as well, ranging from layered to cheese, and each of them can present the best tastes imaginable. Chefs have learned about them and, as a result, utilized their skills to bring them to life. Of course, even the most skilled individuals must know that simple mistakes can still occur.
There may be a number of reasons why a particular cake isn't quite up to par with what was expected. Some of the most common reasons include a dry texture or a lack of moisture; either of these can make a cake taste bad. Aspects like these can come to the surface due to poor culinary practices, which means that missteps should be noted. As long as you adhere to this 3-point list, there will be no denying the fact that your cake will be that much better.
One of the mistakes to make note of is a failure to mix ingredients. This is especially true for butter, since it is a far more solid ingredient than, say, flour or eggs. If you under-mix, chances are that you will be left with solid clumps that will not bode well during the actual baking process. On the other hand, over-mixing can result in more of a liquefied substance. You have to find the right medium and make sure that you do not go over or under.
If you're truly dedicated to the art of cake baking, you should know to keep the oven door closed at all times. There have been a few times where chefs have opened said door, just to get a good look at the cake, only to find that it had fallen. The reason for this is that the baking process requires a consistent temperature, which is thrown off when external climates are brought into the mix. In order to lower the risk of poor-quality cakes being made, refrain from opening the door in question.
You should also make sure that your cake is given enough time to cool down. Many novice chefs make the mistake of cutting into their cake too soon, which can result in a stickier product or one that is flatter than it should be. Simply put, without giving your product time to acclimate itself to a different temperature, less appealing results will rise. Give your cake the time it needs to cool and your patience will soon pay off.
There may be a number of reasons why a particular cake isn't quite up to par with what was expected. Some of the most common reasons include a dry texture or a lack of moisture; either of these can make a cake taste bad. Aspects like these can come to the surface due to poor culinary practices, which means that missteps should be noted. As long as you adhere to this 3-point list, there will be no denying the fact that your cake will be that much better.
One of the mistakes to make note of is a failure to mix ingredients. This is especially true for butter, since it is a far more solid ingredient than, say, flour or eggs. If you under-mix, chances are that you will be left with solid clumps that will not bode well during the actual baking process. On the other hand, over-mixing can result in more of a liquefied substance. You have to find the right medium and make sure that you do not go over or under.
If you're truly dedicated to the art of cake baking, you should know to keep the oven door closed at all times. There have been a few times where chefs have opened said door, just to get a good look at the cake, only to find that it had fallen. The reason for this is that the baking process requires a consistent temperature, which is thrown off when external climates are brought into the mix. In order to lower the risk of poor-quality cakes being made, refrain from opening the door in question.
You should also make sure that your cake is given enough time to cool down. Many novice chefs make the mistake of cutting into their cake too soon, which can result in a stickier product or one that is flatter than it should be. Simply put, without giving your product time to acclimate itself to a different temperature, less appealing results will rise. Give your cake the time it needs to cool and your patience will soon pay off.
About the Author:
If you'd care to get involved in culinary school, please visit CookingSchools.com now.
No comments:
Post a Comment