Tools are important. Whether you’re a carpenter, scientist, farmer or engineer, success depends on having the right gear for the job.
Baking is no different.
We’re not talking about a kitchen full of complicated equipment, or the need to take out a bank loan. But like reaching for a screwdriver and knowing that you have both a standard and a Phillips in your toolbox, specific tools help ensure success.
Consider measuring cups: Some are for measuring dry ingredients like flour, and others for measuring liquids like milk.
Technically, each kind holds the same volume of an ingredient. The reason for having both is a question of accuracy.
A dry measuring cup is meant to be filled to the rim — no big deal when you’re measuring flour or sugar. But milk or water? Brimful containers tend to slosh and spill, which is why liquid measuring cups have their measuring lines slightly below the rim, so you can walk it over to the mixer without making a mess.
Likewise, that lower measuring line in a liquid measurer makes it difficult to level off a cup of flour.
Does baking with a few teaspoons either way make a difference? Sometimes yes, sometimes no.
But if we have the chance to do something right, why not?
We’ve compiled a list of the tools we find essential to having a happy and successful baking experience, whether you’re buying for yourself, or need a wedding or shower gift for a budding baker.
We’re highlighting the basics, given that some cooking stores and websites either can inspire that “kid in a candy store” impulse — or simply are intimidating.
If you’ve been baking for a while, we’ve also drawn up a list of tools that will raise your game. Snipping the corner from a plastic bag full of frosting will work, but using an actual pastry bag gives you more control. Plus, you feel like a pro.
Once you’ve assembled a solid toolbox, building your skills will be … wait for it … a piece of cake.
For novice bakers
Measuring cups for dry ingredients: Enable you to level off ingredients at the rim for accurate amounts. Remember to never pack down your flour; spoon it in and level it off.
Measuring cup for liquid ingredients: The lowered measuring marks let you measure without sloshing. Set cup on a flat surface and stoop so you can see the line at eye level.
Measuring spoons: Never underestimate the value of accuracy. Leave your soup spoons for soup.
Bench knife/scraper: A real workhorse for scooping up ingredients, dividing dough, scraping up scraps; you’ll find more uses.
Whisk: Great for thoroughly mixing by hand, and doubles as a sifter when fluffing and combining dry ingredients.
Metal nesting bowls: Can’t break them, and they also conduct heat and cold more efficiently.
Spoon-shaped heatproof spatula: Great for stirring hot mixtures, and the spoon shape comes in handy for filling muffin tins.
9- by 13-inch pan: The classic pan for brownies, cakes, bars, egg stratas.
Wire cooling rack: Lets air circulate beneath your baked goods as they cool to keep them from becoming soggy.
Heavy-gauge metal sheet pan: Thin pans heighten the risk of burned cookies; sturdy pans conduct heat more evenly.
Parchment paper: Takes the place of greasing pans with shortening or spray oil, and also helps keep cleanup to a minimum.
Hand mixer: Elbow grease only goes so far; essential for whipping cream, egg whites and more.
For advanced bakers
Kitchen scale: Pros swear by measuring ingredients by weight (not volume) for accuracy and also consistency.
Stand mixer: It’s an investment, but various attachments save time and energy; enables you to use both hands for tasks such as adding hot syrup to a mixture.
Rolling pin/rolling mat: If pies are your passion, you’d want these on the basic list. But they’re great for rolled and cut cookies and more.
Pie tins: If pies are your passion.
Springform pan: A necessity for a classic cheesecake.
Pastry blender: Easier than using two knives for cutting butter into flour. Treat yourself.
Infrared or insta-read thermometer: Easier than the clip-on thermometers to gauge the temps of oil or sugar syrup. Helps ensure breads are baked through. A guideline: basic loaves to 190 degrees; enriched with eggs or butter, 200 degrees; no-knead bread recipes, 210 degrees.
Silicone pastry brush: Handy for brushing doughs with milk or beaten egg, and silicone eliminates the chance of a stray bristle.
Microplane zester: Super-sharp grates are perfect for zesting citrus, or hard cheeses.
Pastry bag and tips: Gives you more consistent results and the different tips are great for decorative frosting or other uses.
Offset spatula: That bend in the blade makes frosting layer cakes so much easier.
Tube pan with removable bottom: The only thing for a classic angel-food cake, but also for coffee cakes or pull-apart monkey breads.
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