About a match, a toothpick has already been written. There is another way - to press the center of the pie with your finger lightly. The finished dough is springy, restored from pressing. Unbaked dough does not rise back, a dent remains.
Sponge cake (the dough is only on squirrels, without soda and baking powder) generally can not poke, touch, even open the oven is not advisable until ready. The readiness of such a cake is determined by appearance - a golden top.
Shortcakes with fillings - readiness is determined by the golden edge of the dough
The content of the article
- How to determine the readiness of baking
- Why baking settles
- How to bake a great cake: some practical tips
Depending on the type of dough used, the methods for determining the readiness of the pie may vary. So, for example, the readiness of the shortcrust pastry can only be checked visually. Perfectly baked shortbread dough has a very beautiful golden hue. The brown color indicates that you overdone the cake in the oven.
Sponge cakes and shortcrust pastry
It is easiest to check the readiness of a biscuit with a wooden skewer or a match with which to pierce it. If crumbs of dough are stuck to the skewer, you need to hold the biscuit a little more in the oven, if the skewer is dry, it is ready. Keep in mind that the biscuit does not like a sharp change in temperature, so it is advisable to avoid frequent opening and closing the oven door, otherwise it may settle. You need to resort to a skewer when the biscuit is already standing in the oven for as long as indicated in the recipe. Ideally, it is better to even turn off the oven and leave it there so as not to create temperature extremes. However, if your oven cools for a very long time, this method is not suitable for you.
The readiness of the biscuit can also be determined with a simple pressure. Press the surface of the pie with your finger (not very strong and not clearly centered), the finished biscuit will quickly restore its shape, since it is most similar in texture to a regular sponge, a dimple will remain on the moist biscuit. A good biscuit that has not been overexposed in the oven has a pleasant warm golden-brown color on the outside and a lighter inside. This is normal if the biscuit settles a little after baking (about fifteen percent), but this can also be avoided by eliminating temperature differences. If you want to divide one large biscuit into several shortcakes, cut it with a thread, so it crumbles less.
We determine the readiness of meat and fish
Each type of product has its own cooking temperature, this data is easy to find on the Internet. However, keep in mind that these numbers are the temperature inside the product, not the outside. For example, the standard for internal temperature for a steak depends on the degree of roasting: Rare - 45-50 ° C, Mediumrear - 50–55 ° C, mediumwell - 55-58 ° C.
Still not got a culinary thermometer? No problem. Pay attention to the consistency and color of the meat and fat resulting from it. If you want juicy meat, pierce it: if the resulting juice is light, then the tenderloin is ready. But do not pierce the meat too often, as it will lose all the juices and become dry and tasteless. If you need stew, then it will be ready when it starts to separate from the bones.
There are secrets for fish. If you bake with a fisherman, then pay attention to the flat bone, which is located under the abdomen closer to the back fin. Pull it out, if pieces do not stick to it, then the fish is ready. Pay attention to the eyes of the fish - at the finished they turn white.
We determine the readiness of vegetables and pasta
Vegetables contain many vitamins and other useful microelements, but with improper preparation (high temperature, overexposure) all benefits are lost. It’s better to steam the vegetables in general, since it is the water that “takes” everything useful from them. And after steaming, they retain both color and all vitamins.
If you cook potatoes, carrots, beets, then pierce with a fork the largest root crop. Does the plug come in easily? The vegetables are ready. By the way, the readiness of potatoes can also be determined by eye - the finished vegetable has a shape and edges that are not clear, but rounded, smooth.