Simple tools for the quick and easy tasks of mixing, shaping and baking muffins and quick breads. More likely than not, every home cook already has all the equipment necessary to make a batch of muffing or a loaf of quick bread. Some most used and common list of cooking equipments are mention below:
Measuring tools make it easy to achieve the proper proportions. And virtually any mixing bowls and stirrers will do the job of combining the ingredients.
Muffin tins or loaf pans such as those shown her allow you to bake breads in a variety of sizes. If you like, seek out unusual muffin shapes-hearts, ears of corn, scallops to add a more personal touch to your baking. Let’s find out some useful cooking equipments.
- Mixing Bowls: Choose high-sided, deep bowls for easier mixing. Large bowls holds dry ingredients. Smaller bowl, for liquid ingredients, has a lip for pouring.
- Loaf pans: For baking quick breads in large, medium and miniature sizes. The recipes in this book use either a large loaf pan, which measures 9x5x3 inches (23x13x7.5 cm) and holds 8 cups (64 fl oz/2 1), or a medium pan, which measures 8 ½ x 4 ½ x 2 ½ inches (21 x 11 x 6 cm) and holds 6 cups (48 fl oz/1. 51). You can also use a miniature pan, which generally measures 6x3x2 inches 915×7.5×5 cm) and holds about 2 cups (16 fl oz/500 ml). Metal pans-her, tinned steel (large pan), dark stick-resistant aluminum (medium) and standard aluminum (mini) all conduct heat well; the dark pan absorbs heat faster, so the baking temperature may have to be decreased by 25˚f (15˚C)
- Round Loaf Pan: Other baking pans such as the circular spring form pan shown here a square cake pan or a ring shaped tube pan may be used to make different loaf shapes.
- Rubber Spatula: for scraping batters out of mixing bowls and for smoothing surfaces of batter in loaf pans. Choose sturdy, pliable rubber or silicone heads.
- Flat Whisk: Flat, open arrangement of wires mixes batters quickly and thoroughly.
- Wooden Spoon: Traditional tool of choice for mixing batters. Choose a good-quality spoon with a sturdy handle.
- Metal spatula: Long, straight blade levels the surface of dry ingredients with the rims of measuring cups for accuracy.
- Chef’s Knife: For general slicing, cutting and chopping of ingredients, and for slicing baked loaves. Select a good-quality stain-resistant steel blade with a firmly anchored, comfortable handle.
- Zest Grater: Small, sturdy, stainless-steel grating surface for finely grated citrus zest.
- Zester: Small, sharp holes at end of stainless-steel blade cut citrus zest into fine shreds. Choose a model with a sturdy, well-attached handle.
- Wooden Toothpicks: Choose wooden toothpicks for inserting into muffing to test them for doneness. For quick bread recipes, use a long, thin wooden skewer.
- Muffin Tins: Tins for baking miniature (about 1 ½ tablespoons), standard (about 3 ½ fl oz/110ml) and oversized (about ¾ cup / 6 fl oz/180 ml) muffing. Small muffing may take a few minutes less to bake, oversized a few minutes m ore. Whenever possible, choose sticks-resistant tins. If the tins have dark surfaces, which absorb heat more easily, this may require lowering the temperature by 25˚F (15˚C) or baking for a shorter time.
- Wire Cooling Rock: Allows air to circulate under baked muffing and loaves for quick, even cooling. Choose racks with closely spaced wires.
- Pot Holder and Oven Mitt: For removing muffing and loaf pans form the oven. Made of heavy, quilted cotton for good protection form heat, with one side of pot holder treated for fire resistance.
- Liquid Measuring Cup: For accurate measuring of liquid ingredients. Choose heavy-duty heat-resistant glass, marked on one side in cups and ounces, on the other in milliliters. Lip and handle allow for easy pouring.
- Measuring Spoons: In graduated sizes, for measuring small quantities of ingredients such as baking powder and salt. Select good-quality, calibrated metal spoons with deep bowls.
- Dry Measuring Cups: In graduated sizes, for accurate measuring of dry ingredients. Straight rims allow ingredients to be leveled for accuracy. Choose stainless steel for accuracy and sturdiness.
- Wire Whisk: For beating eggs or blending liquids before incorporating them into batters. Choose stainless steel.
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