Submitted by sharon on Wed, 2008-12-17 08:56
Posted in
I've known for some time that my cookies and other baked goods always turned out differently depending on whether I used a certain type of butter or vegetable spread. Now I know why. In this wonderful, informative article by Julia Moskin for the New York Times, she explains that successful, trained bakers always use butter. And ... they would never, ever microwave the butter to soften it! Well, I've certainly done that "no-no" many times. We've all had our disappointments in the kitchen and definitely with baking. Did you know that when a recipe says to 'cream' the butter that you should beat to soften the butter - to incorporate air - for at least three minutes? For more information on the proper use of butter and baking wonderous treats, read the entire article: http://www.nytimes.com/2008/12/17/dining/17bake.html?emc=eta1
