baking http://www.artwoo.com Returned search results for baking Copyright 2008 Thu, 04 Dec 2008 11:45:30 +0000 http://www.artwoo.com/rss/baking Many Different Uses Of Baking Soda http://www.artwoo.com/article/many-different-uses-of-baking-soda http://www.artwoo.com/article/many-different-uses-of-baking-soda#comments Tue, 20 Mar 2007 15:28:00 +0000 baking sodaleavening agentflatbreadsacidic tastemistakesoda canbaking bread http://www.artwoo.com/article/many-different-uses-of-baking-soda Baking soda is used for much more than just a . It can be used to get rid of odors, remove the of tomatoes, and also used as a way to put out fires and keep refrigerators smelling fresh. You should always have baking soda on hand because you never know when you will need it. You should not confuse baking soda with baking powder, however. They are not the same and you may see different results when substituting one for the other. This is a common that people make when they are baking.

You may find that you will use baking soda more often during certain times of the year than others. If you enjoy Christmas baking, you will need to use baking soda in cookies, pie crusts, bread, and other foods. Reading the instructions carefully and adding the right amount of ingredients like baking soda, flour, and milk will make a difference in the overall taste. When too much baking soda is added, many times bread will not rise as it should and cookies will taste overcooked and slightly bitter. If children will be assisting you in the kitchen, you should monitor what they are adding into the mix and teach them how to measure ingredients correctly. If a mistake is made, you should start over in order to achieve food that is good enough to eat.

Baking be stored unopened in your kitchen for up to a year. After that, you should throw it away and buy more. You should not use the baking soda you use to keep refrigerator food odors at bay for cooking purposes. Instead, buy two packages and designate one for baking and another for odor protection. You should try to use fresh baking soda in your baking when you can. This will give you the best taste possible from all kinds of dessert foods.

When , you may have to use baking soda depending on which types of bread you will be making. , for example, do not need baking soda because they are not meant to rise. Most bread that people make does rise, so adding baking soda will be necessary. In addition to yeast, the baking soda in the dough will react to the air surrounding it. After kneading your dough, you will have to let it sit and rise before you can bake it.

There are many foods that require baking soda in their recipes. When you are baking from home, make sure you take your list of ingredients to the store so that you won't forget any of them. If you forget to buy the baking soda, your baking recipe may not turn out the way you expect it to. Since baking soda is an essential ingredient in most baking recipes, you should always have some on hand so it will be there when you need it. You can usually find it on sale especially during the holidays when people need it the most. To find other great articles on baking, please visit http://SecretsInBaking.com, Where You'll Also Discover The Most Amazing Collection Of Baking Recipes On The Planet, Put Together By a cooking enphusiast and a Great Man, Andrei Petunin! Don't Miss Your Chance While It's Still Right Under Your Nose ]]> Natural Ideas For A Healthier Baby http://www.artwoo.com/article/natural-ideas-for-a-healthier-baby http://www.artwoo.com/article/natural-ideas-for-a-healthier-baby#comments Fri, 11 Jan 2008 00:25:02 +0000 herbal skin carecrayon stainscertified natural healthbaking soda bathsoda watersqueeze bottlediaper rash http://www.artwoo.com/article/natural-ideas-for-a-healthier-baby
One product that I use in my home is baking soda. It has so many uses for every thing and best of all baking soda is very inexpensive.

Let's start with natural ideas for the new baby.

1.To keep that baby bottles, nipple and rings fresh, soak them overnight in a bowl filled with hot water and =BD box of baking soda. A faster way would be to boil the bottles for three minutes in 3 tablespoons of baking soda and water.

2.Keep a small filled with a mix of =BD water and =BD baking soda for when baby spits up to neutralize the spot with a quirt and a blot.

3.Wash new baby clothes in mild soap and =BD cup baking soda to remove any chemical finishes.

4.To get rid of cradle cap, mix baking soda and water to make a thin paste. You will want to leave it on the baby's head for a few minutes. Then wash off. This will also remove sand from the scalp. Then rinse baby comb in mixture of baking soda and water.

5.To remove cradle cap. You can add baby oil instead of baking soda to the scalp.

6.Fight when you soak baby's bottom in warm water and a little baking soda. You can also reduce fevers by using a .

7.One great idea to remove , catsup, etc from high chair trays is to rub dry baking soda on the tray then wipe off.

8.Freshen baby and kid's toys that can't be washed by putting the toys in a bag with baking soda. Let sit for 15-20 minutes, then shake or vacuum the baking soda off the toys. The toys will be free and clean.

Keep a look out for my next article with using essential oils and Children and babies. Hello, My name is Jody Kelly. I live in the state of Illinois and have been a professional since Dec. 2001. I have studied alternative health for 25+ years. I'm very interested in Nature and herbs. Through my herblogy classes, I have learned to formulate my own products such as for those stubborn rashes, natural body butters, bath salts, cough syrup, upper respitory oils, massage oils and many more helpful items for natural health. I have a web site with many healthy products for you, your home, children and babies that are non toxic and safe to use. Look for my articles and free bath salt recipes that you can make yourself for gift for that special some one on your list. Thank you. Please visit my website http://www.PureHealthChoices.com ]]> I've Uncovered The Secret To The Most Bizarre Baking Recipes That'll Reveal How You Can Bake The Best Home-Made Bread Ever. http://www.artwoo.com/article/ive-uncovered-the-secret-to-the-most-bizarre-baking-recipes-thatll-reveal-how-you-can-bake-the-best-home-made-bread-ever http://www.artwoo.com/article/ive-uncovered-the-secret-to-the-most-bizarre-baking-recipes-thatll-reveal-how-you-can-bake-the-best-home-made-bread-ever#comments Sat, 10 Feb 2007 20:27:04 +0000 baking recipesbaking recipebread bakinghaving a good timedisappointedtediouscooking pan http://www.artwoo.com/article/ive-uncovered-the-secret-to-the-most-bizarre-baking-recipes-thatll-reveal-how-you-can-bake-the-best-home-made-bread-ever baking recipe from one of my most-used cook books on and right away I've gone into the kitchen to begin my baking journey. And I worked hard at this one, as usual, for quite some time and after I finally opened the oven to see what I've baked only to see something I was definitely not expecting. Hell, was I . Not only I realized that this thing I baked did not look anything like I've seen on the photograph, but it didn't taste nowhere as nice as the recipe says or as I have though I'd get either. I'll even go as far as saying that it was a total disaster!

Although bread-baking is definitely not an easy process and can even sometimes be , it's still all part of ! I love baking, but today I failed. The amusing thing is though that I followed the recipe exactly step by step, page by page and from that baking recipe I've read and I was sure that I've done all right. A lot of people fail to produce the bread they want for the simple reason that it's a delicate process and they often get discouraged soon after just a few unsuccessful attempts andamp; this is one of the worst parts, as there are many of great to choose and thousands of different ideas, all taught by hundreds of different people and you will get expert at it all only comes with working at it.

So, what transforms you into a super baking expert? I'd say knowledge, determination, effort and practice and great recipes that you can get from http://SecretsInBaking.com. Some simple knowledge changes bakers experience hugely. E.g. there are techniques which prevent bread from gluing to the this can be fixed with some simple knowledge and yet can stay very painful if you don't possess this knowledge. So, believe it or not, having the right baking recipes in your hands is just half of the equation. And, talking of baking recipes, - how confident are you in that the recipe you hold gives you the best possible way you can bake? You cannot. That is yet another problem there are numerous of cooking books that have gazillions of different recipes in them, and not all of them are good.

One of the other important components which can improve the quality of your home made bread is cornmeal. You can bake your bread much better and tastier only by simply adding the cornmeal, and here's how you do it: while you are oiling your cooking pan, you add the cornmeal component to your pan after you slightly oil it as usual. This caused your bread to stick to the cornmeal while you are baking andamp; that surely will make your job a whole lot easier when separating your home-made bread after it has finished baking. And that is it! It is as easy as that, and improves the quality of your bread as well as average baking experience. This technique is very popular and used amongst some of the best bread-makers and is working with all types of know breads, so try it today and all the time - you won't be disappointed! Andrei Petunin Is A Kitchen Enthusiast And The Author/Creator Of http://SecretsInBaking.com, Where He's Put Together A Most Bizarre Collection Of Cooking Recipes, Totally Revolutionizing The Cooking Experience Forever For Those Lucky People Who Now Own His Awesomely Controversial package of recipes. ]]> A Bakers Guide To Chocolate http://www.artwoo.com/article/a-bakers-guide-to-chocolate http://www.artwoo.com/article/a-bakers-guide-to-chocolate#comments Sun, 21 Jan 2007 18:27:09 +0000 chocolate liquorbittersweet chocolateunsweetened chocolatesemisweet chocolatedutch processed cocoabaking chocolatechocolate powder http://www.artwoo.com/article/a-bakers-guide-to-chocolate bittersweet chocolate and ? Can I use Dutch cocoa in all my recipes calling for cocoa? Understanding the difference in chocolate and how they are used is essential to baking. In this guide, we'll identify the characteristics of those chocolates used in baking.

Cocoa is the dry derived from . It comes in two types: natural and Dutch process. is processed with an alkaline. It is slightly darker, smoother, and more easily dissolved than natural cocoa. In many recipes, natural cocoa and Dutch cocoa are not interchangeable. Natural cocoa is slightly acidic and will therefore chemically react with baking soda to create carbon dioxide bubbles and some leavening power. Dutch cocoa is slightly alkaline, will not react with baking soda, and must rely on baking powder for leavening.

Bitter (unsweetened) is made from pure chocolate liquor. By specification, it must contain 50 to 58 percent cocoa butter though with inferior products, vegetable oil may he added. Depending on the producer, milk solids, vanilla, or salt may be added. I have a package in front of me that contains only chocolate and milk solids. has a bitter taste and relies on sweeteners in the recipe to make it palatable.

Sweet baking chocolate--bittersweet, semisweet chocolate--has sugar added. These products must contain 35 to 50% cocoa butter but may have as little as 15% chocolate liquor. Because unsweetened chocolate has twice the chocolate liquor, we prefer to use unsweetened chocolate in most of our baking. Bittersweet and semisweet chocolate can be used interchangeably in recipes though there is a difference in flavor. Often, bittersweet is a more expensive chocolate and to many, a better, richer-flavored chocolate.

Milk chocolate is made with ten percent chocolate liquor. It contains a minimum of twelve percent milk solids. Because it has such a low percentage of chocolate liquor, rarely is it melted and added to batter or dough.

White chocolate contains no chocolate liquor but is made with cocoa butter. Historically, the FDA has not regulated the manufacture of white chocolate so you need to read labels carefully. If the product was made with vegetable oil instead of cocoa butter, it will not perform the same as a product with cocoa butter.

Chocolate chips are made with chocolate liquor with only minimal amounts of cocoa butter. Instead, they are made with vegetable oil and stabilizers to help them hold their shape. Without the cocoa butter, chocolate chips have a different taste and mouth feel. Chocolate chips will have a firmer set in puddings, pie fillings, and sauces than baking chocolate. Chocolate chips can be purchased in milk chocolate and semi-sweet chocolate. Dennis Weaver is a baker, a recipe designer, and a writer. He has written many baking guides and "How to Bake," a comprehensive baking and reference e-book--available free at The Prepared Pantry, http://www.preparedpantry.com, which sells baking supplies and chocolate and has a free online baking library. ]]> Troubleshooting Cookies http://www.artwoo.com/article/troubleshooting-cookies http://www.artwoo.com/article/troubleshooting-cookies#comments Thu, 01 Feb 2007 04:27:14 +0000 bread flourshorteningleaveningchewy cookietroubleshooting guidegranulated sugarlittle sugar http://www.artwoo.com/article/troubleshooting-cookies troubleshooting guide for less than perfect cookies. So here goes:

Cookie Troubleshooting Guide

If your cookies are too tough . . . You may have used too much flour or a flour with too high of a protein content. Unless you want a , do not use . Check your measurements--the cookies may not have enough fat or the amount of sugar may be wrong.

If your cookies are too crumbly . . .

They may have too much sugar, , or or may not be thoroughly mixed. Try adding more eggs.

If your cookies are too hard . . .

They may have been baked too long or at a temperature that was too low. Too much flour or not enough shortening or liquid will make them hard also.

If your cookies are too dry . . .

The same elements that make cookies too hard, may make them too dry. Try baking them at a higher temperature for a shorter period. Substitute brown sugar (with its higher moisture content) for part of the .

If your cookies are too brown . . .

The cookies were most likely baked too long or at too high of a temperature. Too much sugar may make a cookie brown too readily.

If your cookies are not browned enough . . .

The baking temperature was too low, they were not baked long enough, or there was too .

If your cookies spread too much . . .

The baking temperature may be too low. Too much sugar, shortening, or leavening will cause spread. If pans are greased with too much shortening, spread may occur. Add a little more flour or chill your dough before forming the cookies.

If your cookies don't spread enough . . .

The opposite conditions that create too much spread may cause your cookies not to spread enough. There may not be enough sugar, shortening, or leavening, or the temperature is too high. Try adding more grease to the pan and baking at a lower temperature.

If the edges or crust turns out sugary . . .

The cookies probably have too much sugar. The dough may have been inadequately mixed.

If your cookies have a poor flavor . . .

Make sure all the flavoring ingredients were added. Dated or low quality ingredients may not impart strong enough flavors. Improperly washed baking pans will sometimes cause a cookie to taste bad.

If your cookies stick to the pans . . .

The pans probably weren't greased adequately. Too much sugar will make cookies stick. Cookies are usually easier to remove from their pans immediately after coming from the oven.

Copyright 2003-2007, The Prepared Pantry (www.prepraredpantry.com ). Published by permission Dennis Weaver is a baker, a recipe designer, and a writer. He has written many baking guides and "How to Bake," a comprehensive baking and reference e-book--available free at The Prepared Pantry, http://www.preparedpantry.com, which sells baking and cooking supplies and has a free online baking library. ]]> The Joys Of Refrigerator Cookies http://www.artwoo.com/article/the-joys-of-refrigerator-cookies http://www.artwoo.com/article/the-joys-of-refrigerator-cookies#comments Thu, 01 Feb 2007 04:27:27 +0000 refrigerator cookiesrefrigerator cookieperuseuniform shapeconsistent shapeshortbread cookieslogs http://www.artwoo.com/article/the-joys-of-refrigerator-cookies
Consider refrigerator, or icebox, cookies. They are the most convenient cookie. Drop cookies are quick cookies; s are convenient cookies. Refrigerator cookies can be made up ahead of time--even months ahead--and stored until ready to bake. Baking up those stored refrigerator cookies is mess free, takes little time, and you only need to bake what you need for the moment.

Refrigerator cookies are also attractive cookies. Nothing beats the uniform slices and of refrigerator cookies. To keep that , slice while the dough is still cold and firm and turn the log after every few cookies to keep the log round. If the cookies have a flat edge, mold them back to shape with the curl of your finger before baking.

Roll the refrigerator cookies into (or blocks) as directed in the instructions then wrap them in waxed paper and aluminum foil. The logs can be refrigerated for a week or frozen for months. When you are ready to bake, remove the logs from the refrigerator to unthaw. It's easier to slice a log that is not completely thawed and the cookies bake fine--though you may need to add another minute or so.

There are all kinds of refrigerator cookies for you to consider. If you feel fancy, make pinwheels or checkerboard cookies. You can make delicate sugar cookies or or pecan sandees. You can frost them or squeeze a little fudgy frosting between two for sandwich cookies. the recipe books or cruise on line and you'll find enough interesting refrigerator cookie recipes to keep you busy for years.

Copyright 2003-2007, The Prepared Pantry (www.prepraredpantry.com ). Published by permission Dennis Weaver is a baker, a recipe designer, and a writer. He has written many baking guides and "How to Bake," a comprehensive baking and reference e-book--available free at The Prepared Pantry, http://www.preparedpantry.com, which sells baking and cooking supplies and has a free online baking library. ]]> Secret Tips For Better Baking http://www.artwoo.com/article/secret-tips-for-better-baking http://www.artwoo.com/article/secret-tips-for-better-baking#comments Mon, 19 Mar 2007 21:36:01 +0000 wholemeal flourself raising flourbicarbonate of sodaeggscarbon dioxidecakesdark mystery http://www.artwoo.com/article/secret-tips-for-better-baking dark mystery. Take the mystery out of baking today, it really is easy, when you know how.

Baking encompasses the method of making cookies, , puddings and biscuits. The recipes are based on flour and it generally requires the use of an oven.

The ingredients used in baking can be wide and varied, but there are several items that are included in most baking. These include:

Flour Plain white flour -- is a blended wheat flour, used for all general baking. Self-raising flour -- white flour with a raising agent (baking powder) added. -- flour made from the entire grain.

Raising agents Raising agents produce and cause your baking to rise up and be light. is a raising agent which, produces carbon dioxide when mixed with an acid. Baking powder is a mixture of bicarbonate of soda and tartaric acid which produces carbon dioxide when moistened.

Sugar Different recipes call for different types of sugar. Each sugar should be used according to the recipe. Types of sugar include -- super-fine (caster), confectionery (icing), brown sugar, demerara and muscovado.

Eggs for baking include the yolk and the white. Sometimes they are used whole or sometimes they are required to be separated. Eggs are used as a binding agent in baking.

Fats Fats give moisture and/or air to baking. A number of different oils can be used as well as butter, lard, shortening and margarine.

In the basic baking of cookies and cakes there are four main methods. These baking methods include:-

Creaming method This is where the fat and sugar are "creamed together", using an electric mixer. This requires the fat at room temperature. It and the sugar are beaten until smooth and creamy. The eggs are then added and beaten lightly. The flour then folded in. Cakes made by the creaming method tend to keep well due to the amount of fat in the mixture.

Whisking method This is when the eggs and sugar are first whisked together to form a foamy consistency. This technique entraps the air, which, when heated in the oven, expands and raises the cake. The flour is then carefully folded in. These cakes are known as sponge cakes and do not keep as well as creamed cakes.

Rubbing-in method You either like doing this or you don't -- and I don't. Getting the butter and flour under my nails makes me wince. Anyway the rubbing-in method involves having the fat at room temperature and with your finger tips rub it through the flour until it resembles breadcrumbs. This method is used for scones, shortbread, rock cakes and tea breads. It results in a baked item less rich as the fat content is usually less.

Melting method This is the method used to make moist, heavy cookies like flapjacks and cakes like gingerbread. The fat and sugar are heated until all are dissolved, before the addition of the eggs, flour, raising agent and any spices. These cakes keep well due to their high fat and sugar content. Best kept wrapped to maintain their moist texture.

One of the good things about baking, is that you don't need a lot of expensive equipment other than your oven. When using a new oven it often takes a few bakes to get to know what temperature it is really running at.

Other baking equipment that you will need includes:-

Baking sheet (tray) This what you are going to cook your cookie on.

Baking paper (or silicone sheet) I find this an absolute must. It saves on ruining things by sticking and makes cleaning up so much easier. Definitely, get yourself a roll of baking paper.

Baking Tins A pair of sandwich tins are useful. A round tin or two is a must and a bar tin is good for a start. If you start doing lots of baking then you can acquire more shapes and sizes.

Muffin/Cupcake Tray It is a good idea to get a muffin tray. Muffins and cupcakes are a great way to start baking. Use cupcake papers and this will help with washing up.

So there are the basics to baking. No mystery at all really, just a little know how and understanding.

Happy Cooking Francis Chang Find Francis writing about Fortune Cookie Recipes and Gourmet Wedding Cookies at http://www.chinese-fortune-cookie.com ]]> The Kosher Baking Story http://www.artwoo.com/article/the-kosher-baking-story http://www.artwoo.com/article/the-kosher-baking-story#comments Thu, 24 Aug 2006 18:27:16 +0000 kosher foodjewish peoplechallacookingshabbattravel around the worldbaking http://www.artwoo.com/article/the-kosher-baking-story Baking has always been a big thing for humans, bread is considered to be the most elementary of foods, eating bread to break ones hunger is the most basic way of survival. The making of bread is very different from culture to culture, and as men started to migrate and met other like him in different parts of the world the and baking changed forever, because of this mixture of tastes and flavors we enjoy many diverse kitchens and ways of cooking today.

The have traveled long, it is in the dramatic and tragic story of this people that they have been moved from their country and forced to , but surprisingly the Jewish way of cooking has not changed much, probably due to the segregate nature of the Jewish nation.

The is a kind of bread that is traditionally eaten on the eve of Friday, this kind of bread is associated with the traditional food and the Shabbat cooking, to further explain this you will need to know that religious Jewish people do not cook on Shabbat, they can not light a fire or do any kind of work, so all the food for the traditional family dinner at the evening of Friday has to be prepared in advance.

The preparation of the Challa is no different, many traditions dictate different strategies for the preparation of the Challa, some start the mixture of the flour and the ingredients early on Friday morning and others prefer to prepare the whole thing on Thursday lunch, following the old saying that the Challa is at its prime once it has aged for two whole days.

For all that can be said about the way different people cook is that it is always different, and one will not adopt the other ones way simply because it is not his way, everyone sticks to his own personal way, and in fact all this does not have a big effect on the real basics of the challa making, it is just little changes that create the diversity in food from one place to the other.

The whole procedure of making is very complicated, it gets more and more complicated as the level of the Kosher is increasing, kosher baking is the same and has to follow the same rules, some of the kosher rules are very physical and do not allow to mix one ingredient with the other, and some are much more spiritual and social like making sure that some of the flour has been deducted for the poor and needy.

Kosher baking is not difficult and in fact, once you give it a go you will not feel that there is any difference than any other way of baking, except if you are usually using livestock fat or things like this you will probably not notice anything that is special about the baking, except if the baker like to sing some Hasidic songs while he is working.

Try some Jewish cooking, it will certainly make a change in your dinner, and if you are making a Challa, try and serve it to your family on the evening of Friday, after all it is meant to be enjoyed with the whole family around the table and in the spirit of love and peace. Daniel Wiesz is a kosher baker, a professional in baking and bakery consulting, Daniel has recently started to publish his recipes and his unique baking stories and philosophy at http://kosherbreadpro.com/ ]]> Cooking Tips For The Beginner Baker http://www.artwoo.com/article/cooking-tips-for-the-beginner-baker http://www.artwoo.com/article/cooking-tips-for-the-beginner-baker#comments Tue, 04 Sep 2007 04:25:02 +0000 bread flourcake flourwheat flourthis will ensure thatyeast breadyeast breadswill ensure that http://www.artwoo.com/article/cooking-tips-for-the-beginner-baker
There are a few steps that should be followed first before an individual gets started. These cooking tips will prevent most disasters from happening. The first thing to remember is always read through the entire recipe before beginning. all necessary ingredients are on hand before you start. Check all expiration dates on all non perishable supplies. You don't want to be running to the store in the middle of baking. Preheat the oven and check with an oven thermometer before baking. Most ovens can run anywhere from twenty five degrees cooler to twenty five degrees warmer. Check your oven to ensure that the proper temperature is obtained for the recipe. Follow all the directions on adjusting your oven racks, prepping baking sheets, and using the right baking pan. Always measure all the ingredients accurately. This means holding it up to eye level especially with liquids. To measure dry ingredients, first over fill and then level off with the flat edge of a knife. Finally, bake with love. If an individual is angry or rushed the recipe may not turn out right.

These next cooking tips are about ingredients common to baking. There are many different kinds of flour, and they are not all the same. For all s is important. works well if you are making yeast loaves. However, if you use bread flour in yeast bread it will turn into a heavy cake. is a very fine flour. All purpose flour can be used for most any baking. It is the most common flour used. Bleached and unbleached flours can be used interchangeably. Make sure to put your flour in an airtight container and store it in a spot that cool and dry for up to six months.

Unlike some flours, baking powder and baking soda are NOT interchangeable. Baking powder is a combination of baking soda and an acid. Its leavening power works when it is mixed with wet ingredients and then baked into the oven. Baking soda is sodium bicarbonate. When baking soda mixes with an acid ingredient like buttermilk, yogurt or molasses, it makes carbon dioxide bubbles that make your baked goods light and airy.

Cooking tips for handling chocolate are important to know. There are different types of chocolate. Unsweetened chocolate has no added sugar. It is a chocolate liquor that is at least fifty percent cocoa butter. Various amounts of sugar added to it create bittersweet, semisweet, and dark chocolate. Milk chocolate consists of dried milk powder, cocoa butter, and added sugar. White chocolate is made with cocoa butter instead of chocolate liquor. Unsweetened cocoa is made from chocolate liquor with seventy five percent of cocoa butter removed and then it is dried and ground into a paste. Chocolate is easy to burn when melting, so always melt it over a very low heat. Chocolate can be melted using the double boiler method, the direct heat method, or the microwave oven method.

Using these cooking tips will help make almost any baked goods turn out wonderfully delicious. Paula Radmall is an cooking enthusiast as well as an author and editor for http://www.cookwithease.com . Paula enjoys the cooking and teaching about the fun and art of cooking and baking. ]]> Sesame And Oat Cracker Recipe http://www.artwoo.com/article/sesame-and-oat-cracker-recipe http://www.artwoo.com/article/sesame-and-oat-cracker-recipe#comments Tue, 06 Feb 2007 12:27:04 +0000 crackersrolled oats1 tablespoonsesame seedsflourgranulated sugarcookie sheet http://www.artwoo.com/article/sesame-and-oat-cracker-recipe crackers just like sugar cookies except that you don't have to decorate them. Roll out the dough, cut them into rounds or shapes, and place them on the baking sheet.

For this unusual cracker, you grind roll oats in a food processor or blender--two cups coarse ground oat for one cup wheat flour. No wonder it's a wholesome cracker.

The secret of crispy crackers is a long bake, long enough to drive the moisture from the crackers.

Ingredients

2 cups quick 1 cup all-purpose flour 3 tablespoons 1/4 teaspoon salt 1 teaspoon baking powder 1/3 cup cold butter 1/2 cup ice cold water plus one tablespoon if needed

Directions

Preheat the oven to 350 degrees.

1. Grind the oats about 1/2 cup at a time in your blender or food processor. Do not over-process. Your oats should be coarsely ground.

2. Add the flour, sesame seeds, granulated sugar, salt, and baking powder and stir to combine.

3. Cut the butter into the dry ingredients with a pastry blender until the mixture is granular.

4. Make a well in the middle of the mixture and pour the cold water into the well, first the 1/2 cup and then the extra tablespoon if needed. Stir with a fork until the mixture comes together then knead it on the counter just until you have a ball of dough.

5. Roll the dough out to 1/8-inch thick. Cut crackers with a cookie cutter or bottle lid. Place the crackers on an ungreased . Prick the crackers in two or three places with the tines of a fork.

6. Bake for 16 to 18 minutes or until the crackers are baked and dry. Let sit on the cookie sheet for five minutes and then remove them to a wire rack. Serve with a dip or spread. Makes about 5 dozen 1 1/2 inch crackers.

Copyright 2007, The Prepared Pantry (www.prepraredpantry.com ). Published by permission Dennis Weaver is a baker, a recipe designer, and a writer. He has written many baking guides and "How to Bake," a comprehensive baking and reference e-book--available free at The Prepared Pantry, http://www.preparedpantry.com, which sells baking and cooking supplies and has a free online baking library. ]]> Dough Conditioners And How They Work http://www.artwoo.com/article/dough-conditioners-and-how-they-work http://www.artwoo.com/article/dough-conditioners-and-how-they-work#comments Fri, 09 Mar 2007 18:27:08 +0000 dough conditionersdough conditionerglutengliadingreat breadslighter nowwheat flour http://www.artwoo.com/article/dough-conditioners-and-how-they-work s are "magical". "My loaves are so much bigger and ." "My dough is so much easier to work with." Can dough conditioners really be that good?

Dough conditioners can make quite a difference, even making a good bread great. But dough conditioners are proprietary--each producer has its own formula and those formulas are usually closely guarded and of course, some work much better than others. You'll have to experiment to find which works best for you--but it's worth the effort. Dough conditioner is indispensable to the baking of .

Look for a good, commercial grade conditioner that you can use for both pastries and breads. Commercial grade conditioners tend to be powerful and take as little as 1/2 teaspoon per loaf while many of the conditioners that we see in the grocery stores require much more than that. Considering what a dough conditioner can do, it may be the best bargain in baking often costing less than ten cents per loaf. And dough conditioners are easy to use: just add the dough conditioners with your flour.

What should a good dough conditioner do?

• A good dough conditioner creates an enhanced environment for the growth of yeast helping to make your breads and pastries more uniform and lighter. Yeast prefers a slightly acidic environment for growth and a good dough conditioner will alter the pH of the dough.

• A good dough conditioner will strengthen the structure in the dough so that it stretches further with more elasticity. The enhanced gluten will allow the bread to rise further for a lighter loaf and make the bread "chewier".

• A good dough conditioner will encourage the development of gluten. Gluten is a combination of two proteins found in , and glutenin. With a good dough conditioner, more of the protein will combine into gluten.

• Some dough conditioners also retard staling and help your bread stay fresher longer.

• Dough conditioners may also provide nutrients to feed the yeast.

Copyright 2007, The Prepared Pantry (http://www.prepraredpantry.com ). Published by permission Dennis Weaver is a baker, a recipe designer, and a writer. He has written many baking guides and "How to Bake," a comprehensive baking and reference e-book--available free at The Prepared Pantry, http://www.preparedpantry.com, which sells baking and cooking supplies and has a free online baking library. ]]> How To Buy Cinnamon http://www.artwoo.com/article/how-to-buy-cinnamon http://www.artwoo.com/article/how-to-buy-cinnamon#comments Sat, 27 Jan 2007 20:27:10 +0000 cassia treeceylon cinnamonvolatile oilvietnameseoil contentc gradessmall quantities http://www.artwoo.com/article/how-to-buy-cinnamon
There are three types of cinnamon to consider. Korintje cassia cinnamon comes from Indonesia, usually Sumatra. It comes from the , not the true cinnamon tree, and is the cinnamon we are most familiar with.

Good quality Korintje cassia is sweet and mellow. Lower quality cinnamon, the B and commonly sold in the stores, is often bitter and astringent. You can tell the difference by tasting it. Dab a little on your finger and put it in your mouth. Premium Korintje cassia cinnamon will be smooth with an almost citrus tone.

Chinese and cinnamons also come from the cassia tree. Botanically, Chinese and Vietnamese cassia cinnamons are the same but they are harvested and processed differently resulting in a little different flavor. They tend to be stronger and spicier than Korintje.

is true cinnamon coming from the cinnamon tree. In some parts of the world, it is preferred over cassia cinnamons. It is less flavorful and has a more citrus overtone.



So which do you buy? Korintje cassia is less expensive and can be very good. Be certain that you buy premium or grade A cinnamon. Look for the content; that's what gives cinnamon its flavor. It should have at least 2% volatile oil. (The cinnamon that we sell does.)

You have probably noticed that you can buy spices in bulk for much less than in . Handling and packaging is expensive. If you are confident in the quality of the cinnamon you are purchasing, buy it in quantity. However, keep in mind that cinnamon will lose its potency. As it becomes older, you may have to use more of it to get the same flavor in your goods. We recommend buying what you can use in a year.

Copyright 2003-2007, The Prepared Pantry (http://www.prepraredpantry.com ). Published by permission Dennis Weaver is a baker, a recipe designer, and a writer. He has written many baking guides and "How to Bake," a comprehensive baking and reference e-book--available free at The Prepared Pantry, http://www.preparedpantry.com, which sells baking supplies and tools and has a free online baking library. ]]> Breadmakers For Easy Baking http://www.artwoo.com/article/breadmakers-for-easy-baking http://www.artwoo.com/article/breadmakers-for-easy-baking#comments Tue, 11 Apr 2006 03:00:04 +0000 breadmakerbakingsourdough starterbreadsbreadmakersqualitybread pan http://www.artwoo.com/article/breadmakers-for-easy-baking breads. First manufactured in 1986 in Japan, since then moved its way to homes in the United States and United Kingdom. By means of a breadmaker, automatic has become possible and more convenient.

As with ordinary baking, ingredients must first be measured according to the recipe. The mixture is then poured into the that is placed in the machine. The breadmaker will then take some hours to bake the bread by first turning the mixture into dough and eventually baking it. The process of making dough is helped by a built-in paddle. Once the baking is done and has been allowed to cool down, the bread is then freed from the bread pan. The paddle at the bottom of the loaf should be removed from its place.

Breadmaker breads are much easier to get spoiled as compared with the commercial breads due to the absence of additives. However, it is possible that may be added to the ingredients to prolong the shelf life of the breads.

have built-in timers that may be set for easier baking. Other machines can be programmed to only prepare the dough and not to bake the bread later, in this case the dough is baked in an oven. Breadmakers have other uses as well. They may be set to make jams, pizza bases, wheat-free loaf, cakes, and pasta and in some instances, mochi- a Japanese rice bread.

Considerations in choosing a breadmaker:

- the over-all capacity of baking loafs - the of bread produced - the duration of time it takes to make one loaf - the featured programs - type: may either be single loaf breadmaker or multi loaf breadmaker

However, like with normal baking there may arise several problems concerning the quality of the bread produced. These may either be caused by the process of baking or the quality of breadmaker itself.

Doughy loaf

This problem basically concerns the temperature of the breadmaker. The built-in thermometer must read 190 F. Once the baking is over and the loaf is still doughy, you may choose to continue baking it in a conventional oven or wait till the breadmaker cools down and start the whole process over.

Small bread

Lack of liquid added to the dough. The problem starts with the dissolving of the yeast. If too little liquid is used, the yeast may not be stimulated to produce the necessary carbon dioxide, which is instrumental in making the dough rise. Without this, the loaf may become dense and will be much smaller.

Collapsed or flat-topped bread

Collapsing is mainly due to too much addition of liquid to the dough. The yeast in this case is overly stimulated, producing more gluten than the dough may withhold. This leads to the collapsing of loaf structure.

Bread sticking in the breadmaker pan

This can be resolved by brushing the breadmaker pan with oil before adding the water into the dough. This works well in the majority of conventional ovens as well.

Too much rising of the loaf

This problem may be controlled with the use of salt. Adding one half teaspoon of salt may be sufficient to keep the rising of the bread in balance.

One need not be an Einstein to run a simple machine such as the breadmaker. For more instruction and self-help tips, users may check the manual of the machine. About The Author: Robert Thatcher is a freelance publisher based in Cupertino, California. He publishes articles and reports in various ezines and provides breadmaker resources on http://www.your-breadmaker.info ]]> Cooking Tips For The Beginner Baker http://www.artwoo.com/article/cooking-tips-for-the-beginner-baker http://www.artwoo.com/article/cooking-tips-for-the-beginner-baker#comments Fri, 15 Jun 2007 02:19:53 +0000 bread flourcake flourthis ensures thatyeast breadyeast breadsbaking sodacooking tips http://www.artwoo.com/article/cooking-tips-for-the-beginner-baker cooking tips and guidelines to assist these individuals.

Before an individual gets started, there are a few steps that should be followed first. These cooking tips will prevent most disasters from happening.

Always read through the entire recipe before beginning. all necessary ingredients are on hand before starting. Check expiration dates on all non perishable supplies, so that running to the store happens in the middle of baking. Preheat the oven and check with an oven thermometer. Most ovens can run anywhere from twenty five degrees to cooler to twenty five degrees warmer. This ensures that the proper temperature is obtained for the recipe. Follow directions on adjusting oven racks, prepping baking sheets, and using the right baking pan. Measure ingredients accurately this means holding it up to eye level especially with liquids. To measure dry ingredients over fill then level off with flat edge of knife. Finally bake with love, if an individual is angry or rushed the recipe may not turn out right.

These next cooking tips are about ingredients. There are many different kinds of flour, and they are not all the same. Wheat flour is important for all s. works for yeast loaves, however put it in yeast bread and it will turn into a heavy cake. is very fine. All purpose flour can be used for most any baking. Bleached and unbleached flours can be used interchangeably. Make sure to store flour in an airtight container, in a spot that's cool and dry, for up to six months.

Baking powder and are not interchangeable. Baking powder is a combination of baking soda and an acid. Its leavening power works when mixed with wet ingredients and then baked into the oven. Baking soda is sodium bicarbonate. When it mixes with an acid ingredient like buttermilk, yogurt or molasses, it makes carbon dioxide bubbles that make baked goods light and airy.

Cooking tips for handling chocolate are important.

First. there are different types of chocolate. Unsweetened chocolate is chocolate liquor that has at least fifty percent cocoa butter and no added sugar. Various amounts of sugar added create bittersweet, semisweet, and dark chocolate. Milk chocolate is dried milk powder, cocoa butter and added sugar. White chocolate is made with cocoa butter instead of chocolate liquor. Unsweetened cocoa is made from chocolate liquor with seventy five percent cocoa butter removed and then dried and ground into a paste. When melting chocolate it is easy to burn, so always melt it over very low heat. Individuals can choose the double boiler method, the direct heat method, or the microwave oven method.

Using these cooking tips will make almost any baked goodie turn out great. Buzz is a cooking aficionado - OK - Fanatic! - He has been collecting cooking resources, and now has put them all together in one website. If you have the same passion for cooking, you'll want to see: http://www.buzzoncooking.com ]]> Amazing Chocolate Chip Cookie Recipe http://www.artwoo.com/article/amazing-chocolate-chip-cookie-recipe http://www.artwoo.com/article/amazing-chocolate-chip-cookie-recipe#comments Fri, 21 Apr 2006 20:50:05 +0000 chocolate chip cookiesunsweetened chocolatechocolate chipsbaking sodabaking powderyellow cake mixunbleached flour http://www.artwoo.com/article/amazing-chocolate-chip-cookie-recipe chocolate chip cookies. You can experiment with most cookie recipes to adjust to your own taste. Remenmber the more brown sugar you use the more chewy type cookie you create. I don't think this one needs much adjusting. First we will start with ingredients.

INGREDIENTS:

4 cups (1 ounce) squares 1cup butter 2 cups all-purpose flour 2 cups 1 teaspoon 2 teaspoon 1/2 teaspoon salt 1 1/2 cups white sugar 1 cup brown sugar 4 eggs 2 teaspoon vanilla extract 1 1/4cup sour cream 3 1/2 cups semisweet

Directions to cookie recipe.

1. Preheat oven to 375 degrees. 2. Melt butter and unsweetened chocolate together. 3. Sift cake mix, flour, baking soda, baking powder, and salt together. 4. In a large bowl, beat sugar, eggs, and vanilla. 5. Stir the chocolate mixture into the eggs. 6. Stir in the sifted ingredients with sour cream. 7. Mix in chocolate chips. 8. Drop rounded tablespoonfuls cookie sheets. 9. Bake for until edges are starting to turn dark brown.

Enjoy these wonderful cookies at any occasion. They disappear very quickly at family events. You might notice my secret ingredient. It is the boxed yellow cake mix. Cake flour gives the cookie a little more body than the regular .You may use any of your favorite brands. If you are making smaller cookies don't forget that the baking time goes down. Many ovens produce heat from the bottom of the oven, so as not burn the bottom of the cookies many times I will double pan the cookies before I bake them. Baking is similar to a gigantic chemistry experiment. The best way to get the experiment right is to keep experimenting. Once you have found the best combinations of ingredients and procedures, stick with it. Enjoy! Jeffrey Dorrian is the owner and publisher of http://www.American-Recipes.com He has been a professional baker for more than 17 years and now shares his best recipes with us. ]]> A Primer For The Perfect Cookie http://www.artwoo.com/article/a-primer-for-the-perfect-cookie http://www.artwoo.com/article/a-primer-for-the-perfect-cookie#comments Thu, 01 Feb 2007 04:27:21 +0000 electric mixerchocolate piecesentrainshorteningcakeseggsnuts http://www.artwoo.com/article/a-primer-for-the-perfect-cookie cakes, pies, and pastries) and sometimes, adults act like kids. If cookies are so important, we ought to know how to make superlative cookies, not just good ones.

The following constitutes a primer for those much better than average cookies.

1. Most cookies (and most cakes) call for butter or , a critical ingredient that provides flavor, affects spread, and controls texture. In most cookie and cake recipes we beat the butter or shortening to air in the product. It becomes a leavener, like baking powder and baking soda. The trapped air makes the cookie lighter. Always beat butter until is light and fluffy. (This is difficult to do without an .)

2. Sugar is usually added next. Continue beating until there are no lumps.

3. The and flavoring are next. To avoid getting eggshells in the mixture, break the eggs in a cup and then add to the bowl and beat well.

4. Combine the dry ingredients in a separate bowl. Mix them well with either a sifter or a wire whisk.

5. Add the dry ingredients to the creamed ingredients. If the recipe calls for a liquid, alternate the liquid with the dry ingredients. Stir or beat until combined but do not over mix. Over mixing will develop the gluten in the flour and create a tough cookie and will drive the air from the mixture making the cookie denser.

6. Add the or if called for. Mix with a spoon instead of the electric mixer as the electric mixer may break the chocolate pieces or nuts.

7. If you are making drop cookies, use a scoop to make uniform sized and shaped cookies. Use quality baking sheets. (We don't like the insulated sheets for most cookies. We want the cookies to cook from the bottom as well as the top.)

8. Most cookies can be tested for doneness by look and feel. Light colored cookies should begin to brown around the edges. Dark cookies will lose their gloss. If you touch them with your finger, there should barely remain an imprint.

9. Most cookies should be removed and cooled on a rack. If left on the rack, they will continue to cook from the heat in the metal and the cookies will sweat and become soggy on the bottom.

Will hope these suggestions will help you bake perfect cookies.

Copyright 2003-2007, The Prepared Pantry (www.prepraredpantry.com ). Published by permission Dennis Weaver is a baker, a recipe designer, and a writer. He has written many baking guides and "How to Bake," a comprehensive baking and reference e-book--available free at The Prepared Pantry, http://www.preparedpantry.com, which sells baking and cooking supplies and has a free online baking library. ]]> Tips For Great Pizzas http://www.artwoo.com/article/tips-for-great-pizzas http://www.artwoo.com/article/tips-for-great-pizzas#comments Sun, 21 Jan 2007 18:27:10 +0000 semolina flourpizza crustgreat pizzaprecludespatulapartiallybaking stone http://www.artwoo.com/article/tips-for-great-pizzas
But there are tricks to the technique that will make that pizza truly wonderful.

• A must have a great crust. A soggy crust will never do. Instead of piling the goodies on the uncooked dough, bake it first. Usually about eight minutes will do. Then pull it out of the oven, put the toppings on, and finish baking.

• Don't under bake the crust. The crust is done when the bottom is partially browned. Use a or tongs to lift one edge and peek at the crust.

• Never use a light-colored pan for baking a pizza. It will reflect the heat and you will have a hard time baking the crust thoroughly.

• A will help bake the crust. Put the baking stone in the oven at least fifteen minutes ahead of the pizza. We like to bake our pizzas on a dark baking pan placed on top of the hot stone.

• Place the pizza low in the oven where radiant heat from the heating elements will help bake the crust.

• If you have trouble forming the , the gluten may be the problem. Gluten gives the dough elasticity and a tight dough wants to spring back into shape. Partially shape the crust and then walk away for five to ten minutes. When you get back, the dough will have relaxed and you can finish the crust.

• A pizza crust of uniform thickness is a better crust. If you are not adept at spinning the crust, roll it to a uniform thickness of about 1/4 inch with a rolling pin. You can do that on a peel dusted with cornmeal or so that the crust will slip off easily onto the stone or pan. If you don't have a peel, a sheet of heavy cardboard or even a wooden cutting board will do. You can also form the crust in your pan. The lips on the pan will a rolling pin, but you can purchase a little rolling pin meant for the task (and for rolling pasta) that will work within the rims. If all else fails, grab a small jar and use it as a rolling pin.

• If you don't have time to make or buy your favorite sauce, a jar of spaghetti sauce will do. Homemade is better but a good commercial sauce is okay.

• Some people prefer tender crusts; we prefer chewy. For a tender crust, use all-purpose flour. Our favorite crusts are made with bread flour tempered just a bit with whole wheat, rye, or all-purpose flours.

• For a really great pizza crust, once the dough is kneaded, cover it and place it in the refrigerator over night. The next day, remove the dough and let it rise on the counter. Allow plenty of time for the dough to come to room temperature and rise. At lower temperatures, the yeast produces a complex yeasty flavor that is very good.

• Pizza dough that is just a bit on the wet side is easier to work with and makes a nicer crust.

• Toppings can be anything you want them to be. Measurements don't count though less is usually better. Experiment with some of your favorite foods.

• Olive oil makes a much nicer pizza crust than vegetable oil.

• If you are having trouble cutting your pizza with a knife or pizza wheel, grab the kitchen shears. Dennis Weaver is a baker, a recipe designer, and a writer. He has written many baking guides and "How to Bake," a comprehensive baking and reference e-book--available free at The Prepared Pantry, http://www.preparedpantry.com, which sells baking and pizza supplies and has a free online baking library. ]]> Tips For Baking the Perfect Cookie http://www.artwoo.com/article/tips-for-baking-the-perfect-cookie http://www.artwoo.com/article/tips-for-baking-the-perfect-cookie#comments Mon, 25 Aug 2008 22:08:25 +0000 mixing bowlselectric mixerbaking tools and utensilsshortbread cookiecookie recipescookie sheetssimple sugar http://www.artwoo.com/article/tips-for-baking-the-perfect-cookie
The Recipe

There are hundreds of different cookies, and thousands of variations. You'll want to make sure you have selected a good recipe, first and foremost. If you don't have much time, consider no bake cookies. If you don't have a lot of ingredients, consider with fewer ingredients like a or a cookie. If you want to bake with kids, consider a cookie that takes fewer steps to complete and doesn't require an .



For the baking tools and utensils, there are a few must haves. First, a good mixing bowl is crucial. From stainless steel to plastic to glass, you have a lot of choices in this area. There's also utensils that are important. To make great cookies, you need a strong mixing spoon, wood is best. You will also need a spatula for removing the cookies from the . Don't forget the cookie sheets either. You can use standard square pans with a lip going all the way around the edge or a flat sheet with only one lip on one edge. You may also consider using a silicone baking pad, which eliminates the need to grease your cookie sheets.

Preparation

One great tip is to leave your butter out for at least an hour before you start to make the cookies. Many people forget this step and have to wait for the butter to soften before they can proceed. Also, take a few minutes to prepare all your ingredients, cooking show style. This way you have much less risk of using the wrong ingredient or too much or too little of an ingredient. Having your ingredients already prepared and measured will not only make your baking faster and easier, but cleanup will be much easier. Once you have your ingredients prepared, get out your and spoons, cookie sheets, spatula and wire racks. Make sure everything is clean and ready to use.

Ingredients

Freshness of ingredients is key with cookies. If the recipe calls for butter or eggs, as many cookie recipes do, make sure to check the expiration date for each item. Also, use your sense of smell to detect butter or eggs or another ingredient that just isn't fresh enough or is downright old. Don't use any ingredient that isn't reasonably fresh. Try not to use baking soda that has not been sealed properly either, as it may contain smells or flavors from other foods or spices it was stored with. Always properly seal and store your pantry food items. For butter, chocolate, frosting, raisins, etc., make sure to taste these items before you use them to make sure they taste ok and haven't soured or changed in flavor.

Last but not least, don't forget to enjoy the process and the finished product!Discover hundreds of cookie recipes in many tasty categories including sugar cookie recipes, chocolate chip cookie recipes, peanut butter cookie recipes, Christmas cookie recipes and many more at Cookie-Recipes.net, the web's largest cookie recipe website. Visit us at:http://www.cookie-recipes.net/]]> Don't Know What Flour To Buy? http://www.artwoo.com/article/dont-know-what-flour-to-buy http://www.artwoo.com/article/dont-know-what-flour-to-buy#comments Mon, 29 Jan 2007 02:27:05 +0000 unbleached flourpastry flourwhole wheat flourbread flourpurpose flourbleached flourground flour http://www.artwoo.com/article/dont-know-what-flour-to-buy
Buy for breads. If you want tender muffins or cookies, buy . It's the gluten content that makes breads chewy and the reduced amount of gluten that makes muffins crumbly. All- is a compromise. (Many recipes call for all-purpose, not because it will make the best muffins but because the formulators know that all-purpose flour is what most people have.)

Experiment with different flours until you find what works best for you and then stick with it. Start with major brands. We found that some of the smaller, regional mills couldn't guarantee us the same specification from season to season.

Except for white cakes, we don't use . We prefer to avoid the bleaching agents. We like the creamy color of and we find unbleached flour easier to work with.

So your shopping list for the baking aisle might look like this:

• A high gluten bread flour for bread baking. We would suggest at least 11% gluten. (While you are in the bread aisle pick up a good dough conditioner and a package of wheat gluten. The extra gluten is especially helpful when you are making whole wheat breads.) We always buy unbleached flour for bread.

• A . We like a fine, stone .

• All purpose flour. We don't use it often but do so for gravies and sauces, for dusting counters, and when we feel to follow a recipe exactly. Again, we'll buy an unbleached flour.

• A pastry flour for cakes, muffins, and some cookies. (If we want a chewy cookie, we'll use bread flour.) We'll buy unbleached pastry flour.

We could buy a bleached cake flour white cakes but since we don't make many white cakes, we rarely do.

Once bought, store your flour properly--in a closed container in a cool dark place. When flour is exposed to air, the moisture content changes. In a dry climate, flour becomes drier. In a humid environment, moisture increases. The difference in the moisture content can affect the performance of your recipe.

Copyright 2003-2007, The Prepared Pantry (http://www.prepraredpantry.com ). Published by permission Dennis Weaver is a baker, a recipe designer, and a writer. He has written extensively about baking including "How to Bake," a comprehensive baking and reference e-book--available free at The Prepared Pantry, http://www.preparedpantry.com, which sells baking supplies has a free online baking library including fried bread recipes. ]]> Every Day Foods To Keep From Your Pet http://www.artwoo.com/article/every-day-foods-to-keep-from-your-pet http://www.artwoo.com/article/every-day-foods-to-keep-from-your-pet#comments Tue, 30 Sep 2008 06:29:25 +0000 sodium aluminum sulfatebaking soda and baking powderred blood cellssodium bicarbonatepowder and baking sodalow potassiumlow calcium http://www.artwoo.com/article/every-day-foods-to-keep-from-your-pet baking soda and baking powder, which you probably wouldn't consider the possibility of your pet ingesting, can be potentially fatal to your pet gets curious and decides to try it out. Here's a look at some common foods in everyone's kitchen and pantry that can cause severe health problems for your pet.

Baking

Baking powder and baking soda are common ingredients found in many people's kitchen cabinets. This is because they are both leavening agents that help produce a gas in order to cause dough or batter to rise. While this is a desirable reaction in baked goods, the same is not true when it is within your pet. Baking soda, which is just , can cause some major issues for your pet. . The same is true of baking powder, which is usually made from calcium acid phosphate, tartar, and/or . If your pet eats either of these two baking ingredients, it may experience any of the following:

• Abnormal Electrolytes (characterized by , high sodium, and/or )
• Muscle Spasms
• Congestive Heart Failure

Onions and Garlic

While onions and garlic may provide some healthy benefits to humans, the same is not true for dogs and cats. This is because they lack the enzyme that is needed to properly digest these foods. As a result, eating onions or garlic may lead to the following negative side effects:

• Flatulence
• Vomiting
• Diarrhea
• Gastrointestinal Distress

If your pet eats large amounts of onions and/or garlic or if these foods are included as a regular part of its diet, it can cause your pet's to weaken which can lead to severe anemia and even death if left untreated.

It is important to keep in mind that onions in every form are dangerous to your pet, including those that are cooked, powdered and dehydrated. In addition, it is important to note that onion powder is often added to baby food for taste, so feeding baby food to your pet is potentially harmful.

Yeast Dough

Yeast dough will rise in the stomach if it is eaten, just as it would rise if it were left to sit out before being baked. When it rises in the stomach, it also ferments and produces alcohol. Therefore, there are two potential dangers associated with eating yeast dough. The first is the fact that the dough can rise to be several times larger than it was when it was ingested, which will expand your pet's stomach. The other is the resulting alcohol, which can lead to alcohol toxicity in your pet. Signs of alcohol toxicity include:

• Abdominal Discomfort
• Bloating
• Depression
• Lethargy
• Vomiting

If you notice any of these symptoms in your pet, it is essential to seek treatment from a veterinarian as soon as possible.CS Swarens is the CEO of Find a Pet Online. 800 998-7065 For additional information on dogs, cats, birds, horses, and exotic pets visit the internet's resource for pets for sale Research pet information with detailed profiles of over 430 pet breeds.]]>