Sure, you may live in a tiny residence hall with a lackluster excuse for a kitchen, and you may lack the time and energy to bake. But if you’ve got the drive and the desire for a deliciously worthwhile treat, enjoy some tips from Weinberg junior Jenn Long. The MMSS and econ major developed a passion for baking in her middle school days, when her cheerleading responsibilities called for goodies at bake sales. Now she finds time in her hectic academic life to use her baking prowess toward student groups’ efforts to fundraise. Long presents some accommodating alternatives for the student with a sweet tooth.
Vegan? Kosher? Can do!
Long suggests using egg replacements, which she keeps on hand in her kitchen. Made of potato flour and tapioca, this product is a superb alternative to eggs in recipes. For those keeping Kosher, Long recommends using soy milk – except, she says, in gelatins.
DIY Substitutions
Unsweetened applesauce is an excellent replacement for oil, Long says, since its texture thickens any recipe, and there are no extra calories or sweeteners. She strongly encourages making your own vanilla extract, which sounds like a headache-inducing ordeal. Not so, Long says: It’s a simpler process than it seems if you’ve got the patience. “Buy – or obtain, if you’re under 21 – a small bottle of brandy, about 10 ounces. Take two vanilla beans and cut them lengthwise all the way down. Let them soak in the brandy for about three to six months,” Long says.
It’s All About the Butter, Baby
What’s the biggest blunder made in the baking process? Badly liquefied butter is to blame for failed experiments. “If you melt your butter too much, your cookies will come out thin and unsavory looking.” Yet Long suggests that you don’t melt it enough, your cookies will come out smushed. “It’s best to let it sit,” Long says, “but if you have to place it in the microwave, cut the stick into small pieces and microwave it in a bowl in 10-second increments.” She suggests you remove it when it’s soft but not entirely melted. “If you do accidentally melt the butter all the way,” Long says cheerfully, “you can always just use it to grease the pan!”
Buy This Book!
Long presents a battered cookbook, Larousse des Desserts. Written in French, Long uses this as her how-to guide for baking starters, though she always adds her own personal flair. “The French know how to do desserts,” she says, “but I do have to keep a sheet of measurement conversions in here!” For the baking beginner or casual baker, Long recommends The New Basics Cookbook by Julee Rosso and Sheila Lukins.
