The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [18]
BAKING EQUIPMENT
BAKING SHEETS There are two basic types of baking sheets: rimmed baking sheets (also called jelly-roll pans or sheet pans) and baking sheets that are either flat or have a raised lip (also called cookie sheets). For both types, look for ones made of heavy-duty aluminum; they won’t warp and buckle over time and will ensure even cooking. Large ones can be more efficient than smaller sheets, but make sure they are at least two inches smaller than the inside of your oven to allow proper air circulation. There’s no need to buy sheets with nonstick coating; line them with parchment paper or a baking mat such as Silpat instead. Use rimmed baking sheets for items such as nuts, which can easily roll off when sliding the pan in and out of the oven, or for food that releases juices. Flat baking sheets allow cookies to brown more evenly. If you like cookies that are crisp, avoid insulated sheets.
BENCH SCRAPER If you are a frequent baker, you will reach for this tool again and again. When rolling out pie dough, run the flat edge under the edges of the dough prevent sticking. When kneading bread dough, use it to loosen the bits of dough from the surface. Use the scraper to neatly divide mounds of dough in half, such as when making pâte brisée, or into uniform triangles, as when making scones.
BOWL SCRAPER With its rounded edge, this inexpensive plastic tool is designed to scrape dough and batter from mixing bowls when transferring them to a work surface or baking pan.
BUNDT PAN The edges of this ring-shaped pan make distinguished pound cakes and coffee cakes. Choose one made of professional-grade aluminum.
CAKE PANS It’s a good idea to have a variety of shapes and sizes on hand. A standard 9-inch (2-inch deep) round cake pan is compatible with most recipes for layer cakes (buy two); there are also “professional” cake pans that are 3 inches deep. An 8-or 9-inch square pan will handle brownies and other bar cookies, as well as some cakes. A 13 × 9-inch pan is a must for sheet cakes (and can also accommodate lasagna and other savory dishes).
MUFFIN TINS If you enjoy baking muffins and cupcakes, you’ll want to have a combination of sizes: two or three standard 12-cup pans, two jumbo pans, and two mini muffin pans.
NONSTICK BAKING MATS Made of rubberized silicone, these mats (Silpat is a common brand) are great for baking items such as cookies or meringues that might stick to an unlined cookie sheet. They are well worth the initial cost, since, unlike parchment paper, they are extremely long lasting, and can be used over and over. Silicone mats can withstand extremely high oven temperatures and are easy to clean. Don’t put the mats in the dishwasher; wipe them with a sponge and dry them flat so they retain their shape.
OFFSET SPATULA The handle of this spatula is set at an angle so your hand is raised away from the work surface, making for more even spreading of frostings and batters, and easier flipping of crêpes and blini. An offset spatula with a 4-inch blade is a good multipurpose size; smaller ones are better for more delicate jobs, such as decorating cupcakes and cookies.
PARCHMENT PAPER Naturally nonstick, parchment is ideal for lining baking sheets and pans. The baked goods will be easy to remove and the pans easy to clean. Roll a small piece of parchment into a cone, snip the pointed tip, and you have a disposable piping bag for royal icing and melted chocolate.
PASTRY BAG Pastry bags range in size from 8 to 24 inches long. Smaller ones are perfect for decorating cakes and cookies, larger ones for piping dough and batters, as when making puffs or gougeres. The 16-inch bag is a good multipurpose length. Look for reusable vinyl-coated