Baking is one of the broadest terms when it comes to cooking as it covers so much from the humble baked spud through cakes, pastry, breads, pizza and uses such a wide range of equipment and even different types of ovens – however throughout all this diversity the following statement is true of all the variations…
“Baking is the cooking of prepared foods by convected dry heat in an oven using natural moisture.“
You can use any number of specialist tins and trays for specific baked items as well general purpose ovens, pastry ovens, pizza ovens and forced air convection ovens. Regardless of the tins or trays and the oven that is used they should always be loaded within their capacity and should be cleaned regularly to prevent spilt food and particles starting a fire.
And once again I’m going to leave the last word to our crazy friends in the USA and their love of the state fair has brought us some truly horrendous “food stuffs” in 2010. Check out the top ten here.
Your help needed!
Chef Factor is now in full swing and the public voting has begun, please pop over to my entry here and give me your vote. Also, please feel free to “recommend” to your friends and family that they too support me with a vote. Thanks!