Hey Sugar Friends,
You’re back. That means you must have enjoyed my blog last month so let’s keep it going. If you missed it here's the link ( https://www.sugarkneadsllc.com/blog).
So last month I shared with you that the first step in baking is reading you instructions. The instructions give you the play by play on what to do with every single ingredient. How to mix it, when to add it, how much you need, you know the important stuff. However, before you jump into action the next steps are essential- collect your ingredients, gather your measuring tools, and decide what baking pans/utensils you need. This allows you to take inventory of everything you need.
So, the initial step is getting all the ingredients. Do you have everything that’s on the list? What measuring tools do you need (cups, bowls, spoons? What are you mixing it in? What type of baking pans do you need? Do you have a scale to weigh your dry goods? Did you even know that there are special measuring tools for liquid vs dry goods?
One of the things I learned in culinary school is getting prepared for production. This preparation has a name, it’s called “Mise en Place”. This is the French phrase that means putting things in place or gathering. It references the discipline and organization a good chef exhibits in the kitchen. To mise en place a good chef gets all of its ingredients and supplies ready before the cooking process begins. We could not start anything until we had everything that was needed to get the job done.
Now you don’t need to be a chef to get prepared, so let’s get into how we successfully mise en place.
Tip #1 - Look at your ingredient list
Make sure you have everything you need on the list. Missing an item can hold up your progress. Gather every single item and place it in your production space. Also take note if anything needs to be cold or room temperature (usually eggs or dairy). You will find this in the instructions.
Tip #2 - Get your measuring tools
What exactly do you need to measure all of your ingredients? Bowls, measuring spoons, cups, scale, and a scrapes bowl (to put trash in). That scrapes bowl comes in handy and keeps you from touching or coming in contact with the trash can in the kitchen. Every measurement has to be precise. Baking is like a science project. Any change to essential ingredients can alter your results.
"No one is born a great cook, one learns by doing." – Julia Childs
Tip #3 - How are you mixing your ingredients?
Are you using a stand or hand mixer? If so is the mixing bowl you have big enough to hold
everything. I can’t tell you how many times I have had to transfer stand mixers because I under estimated how much would fit. It’s a daunting task but just take a moment and examine if you have the right bowls.
Tip #4 - What are you baking your desert in? What do you need?
Whether it’s a cake pan, cookie sheet, pie pan make sure it’s the right size and type of pan you need. Pans can come in about 3 different materials, metal, nonstick, or glass. Most recipes will give you a suggestion on what you should use along with the temperature that you should use. Also, you have to consider different liners that should be used with the pans. For instance, when I bake cakes, I cut parchment paper to line the bottom of the pan. I also use silicone mats for my cookies. Both are a good alternative to having the bottoms of your cakes or cookies burn.
By now, you should have a good understanding of the importance of mise en place and how it sets the stage for a successful baking session. Remember, being prepared not only makes the process smoother but also ensures that your baked goods turn out perfectly every time. I hope these tips help you feel more organized and confident in your baking endeavors.
I would love to hear from you! What baking topics are you most interested in? Do you have any specific questions or challenges you face in the kitchen? Drop a comment below and let me know what you’d like to see in my next blog. Whether it's more baking tips, specific recipes, or troubleshooting common baking issues, your feedback will help shape future posts. Happy baking, and see you next month!
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