Monday, October 24, 2011

What Do You Fear Most in the Sweet Kitchen?

What keeps a lot of people from baking is the science behind baking. Proper measuring, oven temperatures, mixing, tempering, soft peaks, firm peaks and so on. What I want to know is what freaks you out most about the sweet kitchen...baking and pastry and such. Leave a comment stating your fear and just a little bit about it and I will try to answer your questions and assuage your baking fears!
I would like to make the deadline one week from today. By Oct. 31st at 5pm Cali time submit your questions and you will be eligible to win a little prize pack!!
Have fun!

BONUS if you follow the blog! Click the link to follow OriginalCinn and if your comment is randomly chosen and you're a follower you get a bonus bottle of beanilla.com vanilla extract!

14 comments:

  1. I am afraid of all of it....the science, the measuring and math, the utensils, and most importantly the mess afterwards. ;)

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  2. OriginalCinn:
    I happened to have 2 very good bakers in my family. So, I would have to say my biggest fear is that it won't come out as good as theirs...because of this I usually don't make an attempt. Perhaps you could advise me on something to bake that's easy, but could give my 2 bakers in the family a run for their money! ;0)
    ~Sonya

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  3. Hi Mariel,
    My biggest fear concerns pastry doughs. No matter what rolling pin I use or how well-dusted my counter is, rolling a pie crust dough strikes fear in my heart because I have failed so many times. As a result I end up using a TJ's refrigerated crust or trying a press-in-pan recipe. The thought of using Puff pastry and filo dough also gives me nightmares, so I avoid trying some great dishes. ~Bernie Day

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  4. that I'll forget it in the oven and burn the house down! -nikki

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  5. Its not so much a fear: Lately I've been trying to produce low sugar items; for the husbands health, he's not a diabetic, but its very strong in his family so he wants to be preventative. Anyway, I have a super sweet tooth and I've been disappointed by some of the substitutes out there (recently I've been trying Stevia in the Raw and doing a half/half for the sugar). My cookies may look like cookies, but to me all I can taste is the not sugar... Any suggestions for substitution?
    Elizabeth

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  6. Thank you ladies so much for commenting! Bernie, if you follow a few simple rules, your dough will come out perfect! More elaboration on that in the follow up post!
    Sonya, let me find somethin' for ya!
    Nikki, maybe we will find you some "no bake" recipes!!
    Teresa, darling I love you!

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  7. Elizabeth, when I want to limit sugar and not use artificial sweeteners, I like to use honey, agave and brown sugar. I've been doing some research on this, so I'll try to find something more palatable than artificial sweeteners for you!

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  8. Margaret De La CruzOctober 24, 2011 at 2:56 PM

    My husband trys to avoid desserts but does have a sweet tooth. He likes my empanadas but with a kind of old fashion dough (not too crispy) more rustic, hard to explain. Of course, I don't always measure or I'm in a hurry, so my dough doesn't always turn out. I would love to learn to make good pies, if we didn't have to worry about the calories, I would make desserts more often. It is difficult to make a variety of desserts without the proper tools, my kitchen is setup for basic cooking and not for desserts. Also, having two baking pros in the family is a little intimading, so I limit myself to basic desserts.

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  9. My biggest fear is putting in tons of time, effort, and money to buy the ingredients and try to put it together only for it to come out inedible. Another fear that I've recently gotten over is the fear of not understanding the language of cooking. I have to look up what saute, or dice, or puree means. I need a dictionary and a computer next to me whenever I cook! - Fatima

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  10. haha Fatima! Well the way most of us learn to cook is by trial and error. I studied, learned by watching, looking up definitions and making things more than once or twice! Once I made a pecan pie 10 times before I got the right one. Cooking takes time and a bit of understanding but if you just start with simple things and get those down, you can expand on those techniques and flavors.

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  11. My biggest fear is knowing that I'm better at cooking and grilling because baking seems to be an exact science, and the ADD in me just can't pay attention long enough to measure out exact potions! An I doomed to never be able to bake?!

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  12. I don't know if its fear as much as it is non interest. There are times I want to be that homemaker grandma that the kids will remember long after I am gone. But the time and energy that it takes to bake just pushes me away and just maybe a little insecurity that it won’t come out the way its suppose to compared to the other bakers in the family. I want it to be simple and fast. And I have the tendency to create a mess when I cook or bake and that makes me not want to do it. You know your dad....he would love it, if I would get creative and whip some dessert up..maybe just some tips on the fine art of baking without the fuss and muss that goes along with it!!!
    Coro

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  13. Coro, what if I told you that you could make a batch of cookies, or two, and you could freeze the dough until you are ready to pop them in the oven?! Everything made in one bowl for less mess and when the kids want grandmas cookies, all you have to do is put them in the oven and serve with hot chocolate. SCORE! Grandma is awesome :)

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  14. Dear Doomed, you are not doomed! If you'd like to bake, there are desserts that involve tasting and adjusting ingredients and using your senses to prepare it, rather than measuring cups and kitchen scales...just like one would use in a savory kitchen. Oh and make sure to leave your name in another comment. Because if you win, I won't have to announce you as Doomed!!

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I always love to see your comments.