Used Baking Equipment

used baking equipment
  • Mental resources
  • The act of equipping, or the state of being equipped, as for a voyage or expedition; Whatever is used in equipping; necessaries for an expedition or voyage; the collective designation for the articles comprising an outfit; equipage; as, a railroad equipment (locomotives, cars, etc.
  • an instrumentality needed for an undertaking or to perform a service
  • The necessary items for a particular purpose
  • The process of supplying someone or something with such necessary items
  • A tool is a device that can be used to produce or achieve something, but that is not consumed in the process. Colloquially a tool can also be a procedure or process used for a specific purpose.
  • (of the sun or other agency) Subject (something) to dry heat, esp. so as to harden it
  • Cook (food) by dry heat without direct exposure to a flame, typically in an oven or on a hot surface
  • (of food) Be cooked in such a way
  • as hot as if in an oven
  • making bread or cake or pastry etc.
  • cooking by dry heat in an oven
used baking equipment - The Professional
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
The Professional Pastry Chef: Fundamentals of Baking and Pastry, 4th Edition
The reference of choice for thousands of pastry chefs and home cooks
A favorite of pastry lovers and serious chefs worldwide, The Professional Pastry Chef presents comprehensive coverage of basic baking and pastry techniques in a fresh and approachable way. Now skillfully revised and redesigned to meet the needs of today's pastry kitchen, this classic reference is better-and easier to use-than ever.
The new edition contains more than 650 recipes, which offer a new emphasis on American applications of European techniques with yields suitable for restaurant service or for entertaining at home. It shares encyclopedic guidance on everything from mise en place preparation and basic doughs to new chapters covering flatbreads, crackers, and homestyle desserts. Throughout, award-winning Executive Pastry Chef Bo Friberg explains not only how to perform procedures, but also the principles behind them, helping readers to build a firm foundation based on understanding rather than memorizing formulas. Illustrated step-by-step instructions demystify even the most complex techniques and presentations, while 100 vivid color photographs bring finished dishes to life with a sublime touch of visual inspiration. Whether used to develop skills or refine techniques, to gain or simply broaden a repertoire, The Professional Pastry Chef is filled with information and ideas for creating mouthwatering baked goods and tantalizing desserts-today and for years to come.

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blackberry upside-down cake, gluten-free
blackberry upside-down cake, gluten-free
I like to avoid wheat as often as possible. Wheat (especially white flour from hybrid, monoculture grains) is the new meat... as in, I think we eat way too much of it. I am try to use a wide variety of organic ground grains, quinoa, millet, amaryth, buckwheat, brown rice, for example. As I am baking more without wheat, I am noticing I do not miss it, nor the chronic bloating/energy lag I feel after eating it. I don't have the equipment to grind my own grains yet, but that is the plan eventually. For now, I order in bulk from natural food suppliers and store in a cool, dark place. I am also trying to drastically reduce the amount of white sugar we consume, experimenting with honey, agave nectar, maple syrup and more. Here's a recipe for blackberry upside-down cake that I altered into a gluten-free version, and the kids and I all LOVED it, with a small dollop of vanilla yogurt on the side (but it sure didn't need it!). Ingredients: 2 1/2 cups fresh blackberries (12 ounces) 1/2 cup plus 1 1/2 tablespoons sugar 1 cup brown rice flour (you can use regular All-Purpose flour if you like) 1 tsp. xanthan gum (omit if using AP flour) 1/2 teaspoon baking soda 1/4 teaspoon salt 1/2 stick (1/4 cup) unsalted butter, softened 1 large egg 1 teaspoon vanilla 1/2 cup well-shaken buttermilk (I used soy milk and it was great, but you could use milk with 1/2 tsp. of vinegar if you don't have butter milk on hand) Preheat oven to 400°F. Butter an 8 inch round cake pan. Dump blackberries in 1 layer in cake pan. Sprinkle berries with 1 1/2 tablespoons sugar. Whisk together 1 cup rice flour, 1 tsp. xanthan gum, baking soda, and salt in a bowl. Beat together butter and remaining 1/2 cup sugar in a large bowl with an electric mixer at high speed until light and fluffy, about 2 minutes. Add egg and vanilla and mix at low speed until just incorporated. Alternately add flour mixture and buttermilk, mixing at low speed until just incorporated. Spoon batter evenly over berries, smoothing top, and bake in middle of oven until top is golden and a tester comes out clean, about 25 minutes. Run a thin knife around edge of pan, then invert a large plate over pan and, using pot holders to hold plate and pan together tightly, flip cake onto plate. Serve warm or cold. SO GOOD.
Spiced almonds ready to go in the oven
Spiced almonds ready to go in the oven
SPICED MARCONA ALMONDS (I used regular almonds)

If you have trouble finding Marcona almonds, you can substitute regular blanched almonds.

Active time: 10 min Start to finish: 1 hr (includes cooling)

1 large egg white
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon smoked hot or sweet Spanish paprika
2 cups blanched Marcona almonds (10 oz)

Special equipment: parchment paper

Put oven rack in middle position and preheat oven to 350°F. Line a large baking sheet with parchment.

Whisk together egg white, salt, cumin, and paprika in a bowl, then add almonds and toss to coat. Spread almonds evenly on baking sheet and roast until golden, about 20 minutes.

Transfer nuts on parchment to a rack and cool completely (almonds will crisp as they cool). Loosen nuts from parchment with a spatula and transfer to a bowl.

Cooks' note:
Almonds can be made 5 days ahead and kept in an airtight container at room temperature.

Makes about 2 cups.

Gourmet Entertains
March 2004

used baking equipment
used baking equipment
Wilton 2109-859 50-Piece Tool and Caddy Decorating Set
Wilton 50pc tool caddy set. Generous selection of tips, colors and tools gives you the flexibility to decorate virtually any kind of cake. There is plenty of room to add new items and keep everything organized.

My childhood birthday parties rose up the ladder of primary-school social events after my mother took a cake-decorating class. Decorating the cakes herself allowed greater individuality and creativity, guaranteeing a unique birthday menu and jealous friends. With this cake-decorating kit, there's no need to take a class to express your hidden artistic side--extensive instructions and great ideas are included in the manual. With 50 essential tools, the kit makes it easy to cover a cake with roses, hearts, and cartoon characters in no time. If you're reluctant to test your skills on a freshly baked cake, there's a practice board for experimentation. There's also food coloring, spatulas, and everything else required for a memorable cake. The entire kit comes in a groovy authentic toolbox, so you're ready to meet the next cake-decorating challenge like an ECT, emergency cake technician. --Laura Cuthbert

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