Cooking Basics: Baking VS Cooking

Maybe you've heard the phrase, "I'm a cook, not a baker" or some similar rendition? Ever wondered what the difference was?

Baking involves mixing, usually using flour, putting things in a pan, and then putting them in the oven. Exact measurements are required. Baking very very rarely involves any other heat method than just the oven. Baking examples: Making rolls, cookies, or brownies.

Cooking involves a wider variety of ingredients and methods. Ingredients include vegetables, meats, and herbs. There is more tasting and less precise measuring. Cooking is what you use to prepare sauteed vegetables, grilled meats, baked potatoes.

Notice the difference?

Now, a few tips I've found to make your baked goods a little bit better.

1) If you're like me, you have probably three or four sets of measuring cups. I personally have a red set with rounded bottoms, a red set with flat bottoms, an old worn down yellow set from college, and a metal set. When you bake, use one set of cups. Don't pick the yellow "cup" and the metal "half cup" and the red with rounded bottoms "third cup." Why? Because the cups aren't necessarily exactly equal. They are calibrated to themselves, not to a universal standard. So stick to the same measuring cups.
2) Or even better yet, measure by weight, not volume. The only problem with this is that 99% of recipes out there right now, particularly the ones that have been in your family for the past 40 years, aren't written in weights.
3) Watch the expiration dates on your baking soda, baking powder, and yeast. Most people think these will keep forever. They don't. Eventually the soda and powder will diminish their leavening capability, and the yeast will die and not rise (yeast is alive, you know). You'll start getting flat cookies, cakes, and bread. No fun. The general rule of thumb is 6 months. Which leads me to...
4) If you don't bake often, buy a smaller container of spices and leaveners like baking powder/soda. I know it is cheaper per ounce to get the bigger containers. But if they spoil or lose their punch before you can get through it, you're still losing money and flavor! So buy the smaller container and finish it off before the garbage can does. Along with this goes knowing yourself and your favorite recipes. If your all time favorite cookie is gingersnaps and you make them once a month, then the big bulk can of ginger might be a better choice than the little one. If you've never tried anise seed and the recipe calls for 1/4 tsp, buy the teensiest one you can manage until you're certain you will use it all.

I think that's enough for today. I'll be posting a few tips about cooking later. Until next time...