Happy Tuesday! Hope your week is going well. Here in Indiana it is a HIGH of a whole EIGHT degrees! If you are reading this from one of the places in the US being hit with this terrible cold wave – stay safe and warm!
I’ve been getting a lot of “ASK Blaise the Baker” questions, so I’m answering them here…
Q: Where can I find all of your “Chew This” column features and recipes?
A: You can find them in a number of places. I pin them on Pinterest (http://pinterest.com/blaisethebaker), as well as here on my blog (search “Chew This” in my search box) – OR you can check them out on “The Courier-Times” website here – http://www.thecouriertimes.com/search/?t=article&nsa=eedition&q=blaise+doubman
Q: How much salt is in a stick of salted butter?
A: There is roughly 1/4 teaspoon of salt in a stick of salted butter. It really depends on the brand and quality of butter you use – but this is a rough idea. I use “Land O’Lakes” butter most of the time – but I also use different butters from across Europe.
Q: Why do you recommend your cookie dough be refrigerated overnight before baking?
A: I find that it really helps develop the flavor for a more flavorful cookie.
Q: What is your exercise routine? Do you have one?
A: I get this question a LOT – and I’m not really sure how to answer it. I don’t really have an exercise “routine”. I just try and move more if I eat more. I probably SHOULD have some kind of “routine” put in place, but I don’t. I also try and remember – everything in moderation – and that includes moderation! 😉
Q: What is the difference between baking powder and baking soda?
A: Baking SODA is known as “sodium bicarbonate” and contains one ingredient – itself. It creates gas that helps baked goods rise. Baking POWDER is actually a mixture of baking soda, acid and cornstarch. It’s all very scientific – which can be boring – so there’s a difference – use what the recipe lists.
Q: Do you always sift your flour?
A: Actually – no. I know everyone recommends it (some recipes are very specific about sifting the flour) but unless I’m making delicate types of pastries – I never sift the flour. I just “fluff” up the flour with my measuring cup before measuring. Oh – and when I have all of the dry ingredients together in a bowl, I use a whisk and whisk the dry ingredients some – this has the same effect as sifting.
Q: How many cookbooks do you have?
A: Too many to count. And honestly – I don’t know what to know a number. If I were to guess though, the number would be well into the thousands.
Q: How do you melt chocolate for a recipe?
A: There are a LOT of ways to melt chocolate, temper chocolate, with a thermometer, without a thermometer, in a pan, on the stove, in a water bath, over simmering water – A LOT OF WAYS! But the easiest way and the way I ALWAYS do it – is in the microwave. Place the chocolate in a microwave safe bowl, and place it on HIGH for 1 minute. Stir, and return to microwave for 15 seconds – and stir – and repeat until melted perfectly. Use as desired.
Have a question for me? Email me at email@example.com and watch here for more answers.
Thanks for asking!