Techniques
General Hints
Choose a cool, dry day to melt chocolate for chocolate coating. Humidity in the air or even in the kitchen will cause chocolate to tighten up or become stiff and grainy, a condition known as "seizing."
Only use very dry utensils when melting chocolate. Wet utensils (even with two or three drops of water) can cause chocolate to seize.
Break chocolate into small pieces to speed the melting process.
Chocolate can scorch easily. Stir melting chocolate periodically to help blending and discourage scorching.
Steam, condensation, or water droplets may cause chocolate to become lumpy and grainy. If during the melting process the chocolate product begins to tighten or become lumpy, it is advisable to add a small amount of solid vegetable shortening (not butter, margarine, spreads, oil, water or milk) to the chocolate, chocolate chips, chocolate squares, or other baking pieces. As an emergency measure only, stir in 1 level tablespoon solid vegetable shortening for each 6 ounces of chocolate you are melting. (6 ounces is equal to 1 cup baking chips or 6 1-oz squares of baking chocolate.
Microwave
Use only microwave-safe containers to melt chocolate in the microwave and place container with chocolate in the center of the microwave to melt.
Handle microwave containers with a hot pad after heating. The container may be hotter than contents.
Do not overheat; chocolate and other baking ingredients can scorch easily.
Baking chips and baking chocolate may appear formed and un-melted after heating but will become fluid after stirring.
Use the following chart as a guideline for microwave melting. Use this chart only as a guideline; all microwave ovens differ in timing and heating patterns.
Direct Heat
When melting chocolate on a range or stove top use very low heat, use a heavy saucepan and stir constantly.
Double Boiler Method
Place chocolate or other ingredients in double boiler top over hot, not boiling, water. Be careful boiling water may cause steam droplets to get into chocolate which can result in "seizing," when the chocolate becomes stiff and grainy.
Stir occasionally with a clean, dry utensil until the chocolate is melted.
Warm Water Method
Place chocolate in a small, heatproof cup or bowl. Then place the cup or bowl in a shallow pan containing a small amount of warm water.
Stir the chocolate occasionally until it is smooth.
Spoons
Use measuring spoons available in standard sets (from 1/8 or 1/4 teaspoon to 1 tablespoon). Do not use kitchen flatware to measure ingredients for baking recipes. The following guidelines will help you in measuring ingredients.
Measure small amounts of liquid-like extracts by pouring them into the spoon until the spoon is full.
Measure small amounts of dry ingredients, such as baking powder, baking soda and salt, by pouring or scooping them into the spoon until the spoon is full. Level the top with a straight-edged spatula or knife.
Nested Measuring Cups
Use nested measuring cups (cups that store one into another) to measure dry ingredients and solid fats, such as shortening. Cups range in size from 1/4 cup to 1 cup in most sets. Do not use coffee cups, mugs or other containers to measure ingredients for baking recipes. The following guidelines will help you when measuring ingredients.
Measure dry ingredients such as flour, sugar and cocoa by spooning the ingredients lightly into a cup; level with a straight-edged spatula or knife. Do not pack, shake down or press ingredients into these measures.
Measure solid shortening, peanut butter or brown sugar by spooning them into a cup and packing them down firmly with a spatula or spoon.
Measure flaked coconut by spooning it into a cup and packing it down lightly.
Measure butter or margarine by using the tablespoon and cup indicators on the wrappers. The following guidelines can be used if the wrapper doesn't have the indicators: 1/4 cup equals 4 tablespoons or 1/2 stick, 1/3 cup equals 5 tablespoons plus 1 teaspoon, 1/2 cup equals 8 tablespoons or 1 stick.
Glass/Transparent Measuring Cups
Use glass or plastic transparent measuring cups with a spout to measure all liquid amounts greater than 1/4 cup. When measuring ingredients in these types of cups, read the liquid measurement at eye level while the cup is on a flat surface.
Refrigerated
Cover all foods tightly before refrigerating to prevent drying and transfer of odors and flavors.
Freezing & Thawing
To freeze baked goods, let them cool completely before wrapping in airtight freezer-weight packaging. Allow frostings to set or freeze uncovered before packaging. Freeze baked products when they are still fresh, as soon as possible after baking and cooling.
To thaw frozen home-baked cakes, loosen wrap on frozen unfrosted cakes and thaw at room temperature 2 to 3 hours. Loosen wrap on frozen frosted cakes and thaw overnight in refrigerator.
Baked cheesecakes freeze well. Cool cheesecakes completely and wrap them securely in heavy-duty foil or plastic wrap, but do not freeze them with garnishes or toppings.
Freeze delicate, frosted and decorated cookies by placing them in a sturdy airtight container separated by wax paper. Thaw them covered in their container at room temperature 1 to 2 hours.
Cake Storage
Cool unfrosted cakes completely before storing or they will become sticky on the surface.
Store cakes with creamy frostings under a cake saver or large inverted bowl.
Cakes with whipped cream toppings, cream fillings or cream cheese frostings should be stored in the refrigerator.
Cookie Storage
Store crisp, thin cookies in a container or a tin with a loose-fitting cover.
Store unfrosted soft cookies in an airtight container to preserve their moistness.
Store frosted soft cookies in a single layer in an airtight container so that the frosting will maintain its shape and the cookies will remain moist.
Ice Cream Making & Storage
Making
The freezing procedure for each type of ice cream maker differs so always read the owner's manual and freeze according to the manufacturer's directions.
Ice cream expands as it freezes so don't overfill the container. Fill the container to no more than two-thirds or three-fourths of its capacity. (Check the manufacturer's directions.)
Ice cream needs to sit for an hour or two in the freezer after making. This is called "ripening" and allows flavors to develop and blend.
Because homemade ice cream has no stabilizers or emulsifiers and less air than commercial ice creams, it will not keep as well and will freeze to a harder state. You may need to allow it to soften slightly before you can serve.
Storing
Store ice cream in the coldest part of your freezer. Melting and freezing causes ice crystals to form.
Avoid prolonged exposure to air by covering the ice cream tightly and returning it to the freezer immediately after serving.
To help prevent the formation of ice crystals, press plastic wrap or wax paper on ice cream surface before replacing lid.
Do not store ice cream next to any uncovered food in your freezer. Flavors could be transferred to the ice cream.
