Sound familiar? Measuring Cups. I know, I know, I said that digital scales were better than measuring cups BUT having a set can be handy for measuring ingredients like yoghurt, nut butters, applesauce etc. Also having something to measure liquid ingredients e. Measuring Spoons. Unfortunately the teaspoon in your cutlery draw is not the same size as a measuring teaspoon. Same goes for the tablespoons… Precision is the key, remember. Depending on how much baking you do will depend on which baking pans you will need.
Cooling Rack. Cooling your cookies, cakes and muffins is important for avoiding soggy baked goods and to help them to completely set.
Try and look for a cooling rack that has small holes. Sometimes the ones with thick wires and big holes can make big indent marks on cookies, cakes and muffins. A balloon whisk with a large, bulbous end is best for large amounts of ingredients. We like to use this shape to help start the folding process when making angel food cakes, for instance, or when folding large amounts of whipped cream into mousses, then we finish off with a silicone spatula.
Whisks with a more narrow profile are great for using in pots and pans. Their slender shape makes them a more agile choice when whisking lemon curd or pastry cream on top of the stove. We use an assortment of metal whisks, as well as whisks with silicone-coated wire that scrapes the sides of a bowl like a spatula.
Silicone Pastry Brush — Silicone transformed the pastry brush. The old-fashioned type with natural or nylon bristles not only shed but also held onto flavors and colors. If you used one for BBQ sauce or a strong curry, forget using it for a delicate apricot glaze the next day, even after thorough washing. Bench Scraper — Ah, we love a simple baking tool that has multiple uses and simply gets the job done!
Bench scrapers scoop up ingredients to transfer to bowls, aid in cutting brownies and bars and make for easy clean up. After you have dusted your work surface with flour to roll out pastry, the bench scraper gets every last bit of flour and dough up off of the surface at the end. Especially if dough sticks to the surface, it is excellent at getting that up, too.
When we chop nuts, the bench scraper scoops them and transfers them to batters and doughs and then easily scrapes up all the little powdery bits left on the table. These are one of those items where once you have one handy, you will use it again and again. Great point, Anne. Half-sheet parchment is nice and flat! When you buy it in rolls from the supermarket the curl is sometimes annoying, like when making a parchment cone.
Bench scrapers are one of those tools where I do not have a brand preference. You will want to have two kinds of measuring cups : liquid measuring cups and dry measuring cups, in addition to measuring spoons.
While these two styles of cups do measure the same amount by volume, they are designed to function differently.
And if you are going to measure by volume you will do it most accurately by using the proper cups. A stand mixer is very nice to have, especially if you are an avid baker, but it is not essential.
You will never be able to cream butter properly without a mixer. Stock your kitchen with either a hand mixer or a stand mixer. A whisk attachment is only used when you are wanting to incorporate air and volume into your ingredients. A paddle attachment is an all purpose mixing attachment. It is used to cream together butter and sugar and for general mixing purposes. A dough hook attachment is used when kneading dough with your mixer. Whisks work well to create a smooth texture but they also beat air into ingredients.
This is desirable at times, but there are also many instances where this is not desirable. Use a whisk to mix eggs to make them smooth, to whip air into egg whites or heavy cream, to create emulsions like when making ganache or hollandaise, to thoroughly combine dry ingredients, and to aerate flour in lieu of sifting it. In general, do not use a whisk for mixing wet and dry ingredients together for delicate baked goods or when you are folding egg foams into a batter.
We will go over this in more depth as the instances come up in the other sections of Baking School. I prefer the rubber spatulas with the rounded heads that are almost spoon like.
But as long as your kitchen includes at least one rubber spatula, you are good to go! I use my sheet pans for absolutely everything and they truly last forever. That said, if you already have some baking sheets that you use and love, those will do just fine!
You just need a couple of baking sheets, and if you need to buy new ones I highly suggest getting the sheet pans. Half sheet pans conduct heat evenly and the lip around the pan makes it easy to grab and pull from the oven without slipping out of your hand.
These pans also work well to set a cake pan or loaf pan on that you are putting into the oven. This ensures that the sheet pan will catch any possible overflow and also makes it easier to pull the baked good from the oven. I recommend investing in a set that comes with various sizes.
If you do have a jelly roll pan, you can also use it for toasting nuts and roasting veggies , but a sheet pan will usually accomplish the same tasks. While having this kitchen appliance can certainly speed some recipes along, you can also usually get by without one.
You can crush cookies and crackers for crusts with a rolling pin, and you can mix up piecrusts in a good old-fashioned bowl with a pastry cutter or two knives. If you're a beginner baker who's just starting out or a master chef looking to declutter , start with this list of baking tool must-haves. We'll help you set up a baking essentials kit for beginners with 21 pastry tools. Building your essential baking tools and equipment inventory starts here.
By Andrea Beck Updated August 18, Each product we feature has been independently selected and reviewed by our editorial team. If you make a purchase using the links included, we may earn commission. Save Pin FB More. Credit: Marshall Johnson. Credit: Kritsada Panichgul. Credit: Blaine Moats. Credit: Jason Donnelly. Credit: Carson Downing. Credit: Peter Krumhardt.
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