Sunday, September 9, 2012

The Improvised Kitchen

You scrape together the ingredients for dessert, lay them out and realize you're missing one thing: the right pan. Baking in a variety of poorly equipped college kitchens, I've learned a lot about how to simply "make it work."

Inspired by my step dad's innovation for my sister's angel food birthday cake (listed below), I've compiled a list of go to baking tricks when you don't have the right picks:

Bundt Cake Pan (Credit to James Racheff)
 A tin can in the center of a circular cake pan works well when you don't have a bundt pan. Be sure to grease the can well!
Double Boiler

 I like to use two stacked pots although a bowl over a pot works as well. The nice thing about the pots is having a handle to grab as metal bowls get very hot over boiling water.

Rolling Pin
Any bottle works well for rolling out dough although I am a particular fan of wine bottles because they have more weight. Nalgene style bottles work as well. Be sure to take off all labels and rinse well.

If a recipe requires sifting, try whisking the flour or sugar in a bowl rigorously instead. This breaks up the chunks for a finer texture. A tea strainer works as well if you have one big enough.

Let me know if you've come up with any of your own and I'll add them to the list!

*All illustrations courtesy of yours truly. 

No comments:

Post a Comment