The Everyday Baker Technique Index

abby-dodge-everyday-baker-coverLooking to learn about a specific technique or an ingredient? Here’s your go-to page guide for all the info on specific techniques or ingredients you’ll find within the pages of The Everyday Baker. Search alphabetically using the tool bar and you’ll find the “T.E.B.” page number to turn to solve all your baking questions.

With thousands of entries, the “T.E.B.” techniques (or “how-to’s”) apply to recipes in all mediums (books, online, magazines, you name it). With The Everyday Baker and this index by your side, you’ll be armed and ready for baking success!

 

 

A

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Z

Aligning cake layers, 293
Almond flour, 162
Apples
      baking varieties, 363
      cutting and coring techniques, 122
      types of, 363
Apricots
      cutting technique, 587
      ripeness guide, 562
Asparagus, trimming, 70

B

Bacon, cooking, 534
Bagels, shaping, 454
Baguettes, shaping, 460–461
Baklava, cutting, 481
Balls of dough (cookie dough)
      cookie shaping, 125, 127
      flattening, 200
      scooping dough, 125
Bananas
      freezing tip, 113
      overripe, 113
      ripeness gauge, 114
Bands, rolling pin, 149, 150
Bar cookie techniques
      cutting, 137, 167
      layering dough and crumbles, 188
      lining pans, 135
Basil, chopping, 484
Batter
      beating, to form a ribbon, 243
      dividing evenly by weight, 235
      folding, 53, 270
      layering, 67
      lumpy, 53
Beating
      batter to form a ribbon, 243
      cream, 212
      egg whites, 154, 155, 212
      whipped cream, 368
Beer, measuring, 82
Bench scrapers/scrapers, 502, 549
Berries, measuring, 304
Biscotti techniques
      shaping and cutting, 148
      straws, cutting, 160
Biscuit techniques
      cutting in butter, size of, 80
      flakiness, 80
      ingredient temperature, 79
      rolling out and cutting dough, 81
Blackberries, measuring, 304
Blind-baking pies and tarts, 51
Blueberries, measuring, 304
Boiling dough, 442
Bowls, clean, beating egg whites and, 155
Braiding dough, 432–433
Bread. See also Bread-making techniques.
      choosing for French toast, 46
      choosing for strata and bread pudding, 69
      soaking for French toast, 46
      stuffing pockets in, 72
Bread-making techniques (yeast breads). See also Quick bread-making techniques.
      raiding dough, 432–433
      covering dough, 428
      crust crackling while cooling, 427
      deflating dough, 477
      filled loaves, shaping, 464–465, 515
      finished temperature, 471
      first rise, shaping after, 445
      kneading dough, 449, 470
      loaves, shaping, 436, 470–471
      plastic wrap, working with, 546, 547
      rising temperature and time, 431
      round loaves, shaping, 410, 428
      sponge and starters, 444, 470
      water, amount used in recipes, 427
      windowpane test for enough kneading, 470
Bread pudding techniques
      assembling, 373
      choosing bread for, 69
Breadcrumbs
      buttered, 90
      making fresh, 43
Breadstick techniques, 555
Broccoli, cutting, 520
Brown butter, 16
Brûléeing, 386
Bun and roll shaping, 450–451, 477
Bundt cake pan preparation, 237
Butter
brown butter, 162
      butter and sugar pan preparation, 237
      clarified butter and ghee, 528
      cutting in butter, 80, 502
      in dry mixtures, 572
      pea-sized, 80
      roux, 517
      sealing butter layer in dough, 510
      softening tips, 233
Buttercream, 211, 285
Buttermilk powder, 459
Butternut squash, roasting, 358

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Z

C

Cake techniques. See also Cupcake techniques.
      aligning layers, 293
      batter, beating to form a ribbon, 243
      batter, dividing by weight, 235
      batter, filling pans with, 270
      batter, folding, 270
      batter, layering, 67, 221
      butter and sugar pan preparation, 237
      cake bites, 240–241
      cutting layers and frosting, 293
      cutting sticky cakes, 248
      frosting and glazing, 224, 293
      fruit, spreading in bottom of pan, 273
      fruit, topping cake with, 277
      inverting cakes, 278
      meringue disks, 212
      pan preparation, 232
      peeling parchment paper, 278
      rolled cake techniques, 228–229, 282–283
      serving in the pan, 288
      spreading ganache and removing from pan, 249
      springform pans, 249
      unmolding and removing from pan, 215, 243, 249, 278
      Caramel, making, 273
Caramelized onions, making, 518
Caraway seeds, grinding, 470
Cardamom, buying and storing, 147
Carrots
      choosing, 35
      cutting to size for even cooking, 520
      grating, 231
Cast iron skillet care, 122
Cauliflower, cutting to size, 520
Cheese
      grating Parmesan, 38
      making ricotta cheese, 64
Cherries, pitting, 322, 578
Chocolate
      block chocolate, 380–381
      cocoa powder, sifting, 158
      curls, shavings, and ribbons, 381
      grating, 380, 381
      melting, 302
      shards, making, 250
Chocolate cookies, crushing, 330
Cinnamon, about, 463
Citrus fruit, peeling, 138
Cleaning techniques
      bowls, before beating egg whites, 155
      rolling pins, 501
      sticky pans and utensils, 359
Cobbler techniques
      hot fruit, dropping dough into, 581
      pans for, 569
Cocoa powder, sifting, 158
Coconut
      coating ramekins in, 405
      toasting technique, 235
Coconut milk, 318
Confectioners’ sugar, 116
Cookie crumb crusts, 300, 330
Cookie presses, 192
Cookie techniques
      cookie presses, working with, 192
      cutouts, 133, 142
      cutting bar cookies, 137, 167
      decorating, 143–146
      doneness tests, 190, 202
      flattening balls of dough, 200
      layering dough, 152–153, 165
      layering dough and crumbles, 188
      lining pans with foil, 135
      piping fillings, 170
      piping meringue, 154–156, 206
      rolling pin bands, 149, 150
      sandwiching cookies, 133
      scooping dough, 125
      shaping and scoring dough, 130
      shaping balls of dough, 127
      shaping warm cookies around rolling pins, 194
      spreading dough, 141, 194
Cooling cakes, 243
Corn kernels, cutting from cob, 90
Cornmeal, mixing, 402
Covering dough, 428
Cracker techniques
      blending dough, 538
      cutting dough pieces, 542
      fraisage, 549
      pricking (docking) dough, 537, 538
Cranberries
      chopping technique, 110
      fresh and frozen cranberries, 404
Cream
      beating, 212
      popcorn milk, making, 395
      whipped cream, making, 368
Crêpes, making, 59
Croissant techniques
      rolling, 510
      shaping, 511
Crumb coats, 293
Crumb toppings, 572
Crumbles, assembling, 565
Crushing
      cookies, 330
      sugar cubes, 307
Crust techniques (pies and tarts)
      crushing cookies for, 330
      double-crust pies with cutouts, 364–365
      lattice crusts, 326–327
      pie weights, blind baking, 51
      puff pastry tart crusts, 483
Crusts, bread, crackling while cooling, 427
Cupcake techniques
      filling, 245
      frosting, 286–287
Curls of chocolate, 381
Custards. See also Pudding and custard techniques
Cutting and chopping techniques
      apricots, 587
      baklava, 481
      bar cookies, 137, 167
      basil, 484
      cake layers, 293
      dried fruit, 218, 598
      figs, 577
      ginger, 218
      heating knives, 248
      jalapeños, 83
      leafy herbs, 484
      mangos, 585
      nuts, 304
      oranges, 501
      rhubarb, 561
      sticky cakes, 248
      tropical fruit, 319
      vegetables, 520

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Z

D

Danish, filling and shaping, 515
Deep frying
      donuts, 62
      techniques, 63
Deflating dough, 477
Docking (pricking dough), 537
Doneness tests
      caramel, 273
      cookies, 190
      pudding, 388
Donut techniques
      cutting out donuts, 63
      deep-frying techniques, 62, 63
      filling donut pans, 42
Double-boilers, 315, 376, 390
Dough
      boiling, 442
      braiding, 432–433
      covering, 428
      deflating, 477
      filled loaf techniques, 464–465, 515
      flattening balls of, 200
      kneading bread, 449
      laminating for croissants, 510
      layering for cookies, 152–153, 165
      layering with crumbles, 188
      lining tins with, 75
      pasta rollers, 552
      phyllo (filo) dough, 480, 492, 506
      pressing into pans, 130
      pricking (docking) dough, 537
      rolling between parchment, 133
      rolling into ropes, 432
      rolling over pie plates, 364–365
      round bread techniques, 410, 428
      scooping for cookies, 125
      sealing butter layers in, 510
      spreading for cookies, 194
      squaring up, 549
Dough hooks, 449

E

Eggs and egg whites
      beating, 154, 155, 212
      meringue, making, 154–156, 315
      meringue disks, 212
      mixing into batters, 65
      separating, 371
Empanadas, folding, 498
English muffin techniques, 474

F

Figs
      trimming and cutting, 577
      types of, 576
Filling
      cookies, 170
      cupcakes, 245
      pastry bags, 205
Flatbread techniques. See also Cracker techniques; Pizza
      pizza stones, 544
      plastic wrap, working with, 546, 547
      shaping and cooking techniques, 529, 535, 547
Flour
      almond flour, 162
      roux, 517
Foil, lining pans with, 135
Folding batter techniques, 53, 270
Folding dough techniques
      croissants, 510
      empanadas, 498
      phyllo dough triangles, 506
      turnovers, 355, 489
Fraisage, 549
Freezing bananas, 113
French toast techniques
      choosing bread for, 46
      filled pockets in, 72
      soaking bread, 46
Frittata techniques
      assembling and cooking, 38
      removing from pan, 40
Frosting and icing
      buttercream, 211, 285
      cakes, 224, 288, 293
      consistency tips, 144
      cupcakes, 286–287
      frosting and glazing, 224
      making frosting, 289
      spreading ganache, 249
Frying and deep frying, 62, 63

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Z

G

Galette techniques, 308
Ganache techniques, 249
Garlic, roasting, 50
Gelatin
      dessert molds, 583
      softening and preparing, 378
Ghee, 528
Ginger
      chopping crystallized ginger, 218
      working with, 312
Glazes
      correct consistency of glazes, 78
      frosting and glazing techniques, 116, 224, 298
Gougères, making, 496
Granola techniques, 48
Granulated sugar, 116
Grape compote techniques, 559
Grating
      carrots, 231
      chocolate, 380, 381
      parmesan cheese, 38
      zucchini and summer squash, 118
Gratins, layering, 44
Greasing pans, 83
Grinding
      caraway seeds, 470
      nuts, 304
      rose petals, 206
      rye flakes, 470

H

Hand kneading, 449
Hands, mixing with, 85
“Hats” on soufflés, 36
Hazelnuts (filberts)
      general information, 132
      storing method, 132
Heat of pans or griddles, 65
Heating knives, 248
Herbs
      leafy, chopping, 484
      thyme leaves, picking, 592
Honey, measuring, 196

I

Icebox cakes, assembly, 398
Ingredients
      combining dry ingredients, 570
      measuring methods, 570
      measuring sticky ingredients, 196

J

Jalapeños, cutting, 83

K

Kiwis, cutting, 319
Kneading yeast dough, 449
Knives, hot, 248

L

Lattice crust techniques, 326–327
Lemon curd
      doneness, 138
      making, 65
Lemons, zesting and peeling, 138
Lumpy batter, 53

M

Mangos
      cutting technique, 585
      ripeness guide, 584
      types of, 585
Measuring methods
      beer, 82
      berries, 304
      sifting ingredients and, 158
      spices, 570
      sticky ingredients, 196
Melting chocolate, 302
Meringue techniques
      disks, 212
      making, 315, 590
      pavlova techniques, 590
      piping, 154–156, 206
      spreading, 315
Mincing. See also Cutting and chopping       techniques
Molasses, measuring, 196
Monkey bread, assembly, 467
Mousse techniques, 392, 407
Muffin tins, filling, 83

N

Napoleons, rolling and assembling, 503
Nonstick pans, caring for, 37
Nuts
      almond flour, 162
      processing tip, 304
      skinning hazelnuts, 457

O

Oat bran, 120
Oats and oatmeal, types of, 567
Oil, deep-frying, 62
Onions, caramelized, 518
Oranges
      segmenting, 501
      zesting and peeling technique, 138

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Z

P

Pancake techniques
      cooking, 65
      folding batter, 53
      lumpy batter, 53
Pandowdy fruit desserts, 558
Pans
      cast iron skillet care, 122
      dividing batter into by weight, 235
      frosting and serving cakes in, 288
      greasing, 83
      lining with foil, 135
      popover pans, filling, 112
      popover pans, more information, 111
      preparing for cakes, 232
      preparing with butter and sugar, 237
      removable bottoms, 299, 349
      removing cakes from, angel food, 243
      removing cakes from, springform, 249
Paprika, smoked, 542
Parchment paper, lining cake pans, 232
Parmesan cheese, 38
Pastry bags, assembling and filling, 205, 245, 525
Pastry cream, making, 319
Pâte à choux, making and piping, 525
Pavlova, creating, 590
Pea-sized butter, 80
Peaches
      peeling, 296
      poaching, 563
      preparation tips, 108
      ripeness guide, 562
Pears, cutting and coring, 122
Peeling peaches, 296
      Phyllo (filo) dough
      general information, 480
      layering and buttering, 492
      triangles, assembling, 506
Pie and tart techniques
      arranging fruit, 298
      blind-baking, 51
      crushed cookie crumb crusts, 330
      double-crust with cutouts, 364–365
      filling tarts, 349
      glazing, 298
      lattice crust, 326–327
      lining tins with dough, 75
      pastry cream, making, 319
      pie weights, blind baking, 51
      press-in crusts, crushed cookies, 300
      press-in crusts, tart dough, 360
      puff pastry crust, 483
      removable bottomed pans, 299, 349
      tart pans, 349
Pie plates, rolling dough over, 364–365
Pie weights, blind baking, 51
Pinwheels, assembling and cutting, 486
Piping cookie filling, 170
Piping techniques
      cookie decorating, 145–46
      éclair shells, 524, 525
      filling donut pans, 42
      filling molds, 89
French toast pockets, 72
      meringue shapes, 154–156, 206
      pastry bags, assembling and filling, 205, 525
      zip-top bags, filling, 72
Pitting cherries, 322, 578
Pizza
      pizza stones, 544
      techniques, 532
Plastic wrap
      covering rising bread, 546
      pressing on custard or cream (preventing skin), 302
Pleating galette dough, 308
Poaching peaches, 563
Popcorn milk, making and straining, 395
Popover pans
      filling, 112
      more information, 111
Pressing
      crushed cookie crusts into pans, 300
      shortbread dough into pans, 130
      tart dough crusts into pans, 360
Pretzel shaping, making techniques, 442
Pricking (docking) cookie dough, 130, 198
Pricking (docking) cracker dough, 537, 538
Pudding and custard techniques. See also Bread pudding techniques; Mousse techniques
      assembling and unmolding, 594–595
      brûléeing, 386
      doneness, 388
      making, 388
      plastic wrap and, 302
      ramekins, 390
      skin or no skin preferences, 302
      water baths, baking in, 390
Puff pastry
      dough shaping, 483, 494
      pinwheels, 486
      pricking (docking) dough, 537, 538
      rough, 502–503
      store-bought puff pastry, 486
      twists, 522
Pumpkin purée, 401

Q

Quiche techniques, 75
Quick bread-making techniques
      filling molds, 89
      folding batter, 53
      lumpy batter, 53

R

Ramekins
      coating in coconut, 405
      filling, 36, 390
      inverting, 215
      making a souffle “hat,” 36
Raspberries, measuring, 304
Removable bottomed tart pans
      more about, 299
      unmolding, 349
Rhubarb, 561
Ricotta cheese, 64
Risen dough
      deflating, 477
      working with after first rise, 445
Roll techniques. See also Bun rolling and shaping
Rolled cake techniques
      assembling and decorating, 228–229
      preparing, baking, and rolling, 282–283
Rolling
      cookies, 133, 141
      cookies with rolling pin bands, 149, 150
      dough between parchment, 133
      dough over pie plates, 364–365
Rolling pin bands, using, 149, 150
Rolling pins
      shaping warm cookies around, 194
      technique for cleaning, 501
      transferring pie dough with, 364
Ropes, rolling yeast dough into, 432
Rose petals, candied, grinding, 206
Roux, 517
Rugelach, spreading and rolling, 141

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Z

S

Sanding sugar, coarse, 116
Sandwiching cookies, 133
Scone techniques
      cutting in butter, size of, 80
      flakiness, 80
      shaping, 85
Scooping cookie dough, 125
Scrapers, 502, 549
Scraping dough hooks, 449
Separating eggs, 371
Sesame oil, toasted, 540
Sesame seeds, toasting, 540
Shortcake dough, shaping, 579
Sifting cocoa powder, 158
Skin or no skin, puddings, 302
Skinning hazelnuts, 457
Slab pies, assembling, 352
Softening
      butter, more about, 233
      gelatin, 378
Soufflé techniques
      assembling, 384
      coating ramekins in coconut, 405
      filling ramekins and making a “hat,” 36
Spices, measuring, 570
Spiking and swirling meringue, 315
Sponges and starters, 444, 470
Springform pans, 249
Squash
      butternut squash, preparing, roasting, mashing, 358
      grating zucchini and summer squash, 118
      water content and controlling moisture, 118
Star fruit, cutting, 319
Starters
      sponges, 470
      yeast breads, 444
Sticky cakes, cutting, 248
Sticky ingredients, measuring, 196
Sticky pans and utensils, cleaning, 359
Stöllen techniques, 439
Strata, assembling, 44
Sugar
      brown sugar, 116
      butter and sugar pan preparation, 237
      crushing sugar cubes, 307
      storing method, 116
      superfine, 589
      types of, 116
Superfine sugar, 589
Sweet potatoes, 436
Swirling and spiking meringue, 315

T

Tart pans, 349
Tart techniques. See also Pie and tart techniques
Tartes, assembling, 575
Temperature
      bread rising temperature, 431
      finished bread temperature, 471
      testing heat of pans or griddles, 65
Terrines, unmolding, 583
Thyme leaves, picking, 592
Time, bread rising, 431
Toasting
      coconut, 235
      sesame seeds, 540
Tongs, slip-free, 400
Tracing on parchment, 232
Triangles, phyllo dough, 506
Turnover techniques
      filling, folding, and crimping, 355, 489, 498
      fraisage, 549
Twist pastries, making, 522

U

Unmolding
      angel food cakes, 243
      cakes on racks, 278
      gelatin desserts, 583
      puddings, 594–595
      ramekins, 215
      removable bottomed tart pans, 349
      springform pans, 249

A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Z

V

Vanilla
      scraping beans, 275
      types of, 275
Vegetables, cutting to size, 520

W

Waffles, making, doneness, 60
Water baths, making, 390
Weighing cake batter, 235
Wheat germ, grinding, 120
Whipped cream, making, 368
Windowpane test (bread dough), 470

Z

Zesting and peeling fruit, 138
Zip-top bags, filling and piping with, 42, 72, 170
Zucchini and summer squash
      grating, 118
      water content and controlling moisture, 118