Tips for baking with natural ingredients.
High Altitude Baking Adjustments If you’re lucky enough to live in the mountains above 3,000 ft., you know that this presents some challenges for baking. Cakes rise too fast, and fall too hard! But these problems can be overcome if you follow these High Altitude Baking Adjustments. First, find out the exact...
Sigh. “Why did my cake sink in the middle?” Here in Colorado, high altitude baking is a special challenge – and having a cake sink in the middle is particularly common. That’s why, when you find a good, basic cake recipe, you usually stick with it through fire and flood. But I...
What’s the difference between baking soda and baking powder? Can I substitute baking soda for baking powder? Is baking soda the same as baking powder? The long and short of it is this: Yes, you can substitute baking soda for baking powder in most recipes. No, you cannot substitute baking powder for...
Organic food coloring? Is there such a thing? Nothing seems more artificial than adding coal-tar chemicals to your food to change the color. But these days, artificial food coloring is found almost everywhere, from sodas to candy to pickles and even your daily vitamin! It’s very difficult to avoid, even if you’re...
The temperature at which you cook your meat will determine the flavor and the moisture of the finished product. Low temperatures protect the moisture; high temperatures develop flavor. My recipes use a combination of both to give you the best of both worlds. Searing When a recipe calls for searing the meat,...
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