The Art of Baking; Practical and Philosophical Tips. By Dori Basaraba

A few years ago my daughter asked me for my pie and other recipes. She most likely wanted to preserve what is lost to too many families; those cherished favorite dishes from relatives passed on that no one has the recipe for or can recreate. Now, let me reassure you that I am going nowhere just yet. Still, she makes a good case. One of the best legacies is for one's recipes to live on for generations now and to come. With that in mind I have proceeded to type and share recipes with loved ones, family, and friends.

Some of my recipes are quite simple in ingredient and/or technique. Yet, for some the results will vary, as is often the case for those fortunate to acquire their mom's, grandmothers', aunts' or whomever's recipes. That is because baking is an art, the baker an artist. This is where the term culinary arts came into being. I would like to illustrate that concept and present tips to make your baking a masterpiece that you and your family deserve.

First one must have desire. One cannot take a recipe, follow it with lack of enthusiasm, and expect great results. One might achieve acceptable results, maybe, or perhaps edible results, but not great results. To illustrate, the painter Leonardo DaVinci, had he painted the Mona Lisa on an "off" day, and with lackluster effort, the painting might not have ended up with the world famous smile we now enjoy. To put it in everyday terms you can relate to, let me share the true story of "Mashed Potatoes" with you.

I am the daughter of an executive chef. Perhaps some of his inspiration and talent spilled over to me because I love to bake, and I love to make gourmet meals and elaborate holiday feasts. However, I abhor making every day meals. I would rather go out to eat at a restaurant every day than make the mundane such as hamburgers...or mashed potatoes. My mashed potatoes come out like wall paper paste every tme. Why? It is because I do not put any passion into making them. I follow the recipe, but the desire is not there. Therefore, as the computer saying goes, GIGO, or "garbage in, garbage out"; wall paper paste mashed potatoes. So, before you tackle any of my recipes, or anyone else's for that matter, get passionate about it, or get out the the kitchen!

The second point, or tip, to making a quality product from a recipe you will find in any cookbook but may not have heeded, and that is in regards to equipment. Now there is a certain amount of leeway one could use depending upon their preference or experience. However, if a recipe calls for a 9" pie plate, the baking time, height of the pie, and taste will vary if you try to use a deep dish pie plate or a cake pan. So, if the desire is in place, and you don't have the listed equipment, go out and buy what is needed. Now, yes, it is not impossible to make a cheesecake without a springform pan. try to get the finished cheesecake out of anaything else, though, and you will quickly understand the wisdom of the right utensil for the right baked product.

I prefer to use glass pie plates which I feel results in a superior product, but that's me. your opinion, and results, may vary. Another preference I have is in regards to baking cookies on cookie sheets. I was recently queried as to whether the cookie sheet should be buttered. Butter has a lower melting point and therefore burns. So may the bottoms of your cookies burn. Again, a matter of preference, but there are so many choices out there now to resolve the problem. Parchment paper cut in the size and shape of the cookie sheet or the newer silicone liners work well.

The last point in regards to quality baking is to use quality ingredients and spices. A chef, the artist that he or she is, can create a dish from any food of any quality. What makes the difference between food that a chef prepares for a family dinner or food that is prepared for a fine restaurant is the ingredients used. To produce a masterpiece of a meal, the chef will select fresh ingredients and the best type of ingredient for the recipe. Careful selection is also made in regards to spices, extracts, and other seasonings used. Not all spices and extracts are the same. One can purchase inexpensive artificially flavored extracts, but the taste will be "off". Even pure extracts vary depending upon the amount of alcohol used in the manufacture, and in the case of vanilla extract, where the vanilla bean was grown. Personally, I like the vanilla extracts produced from the beans grown in Madagascar. There are a few brands that offer this type of extract, albeit expensive, yet worth the cost for the flavor produced.

Much has been written about spices and herbs. Advice is plentiful, and true, about using ground spices that are no older than 6 months or a year at most. The flavor dissipates as the spice lingers in your cabinet. Again, older spices provide acceptable taste, but not necessarily the best. The origin where the spices are grown also makes a difference, much like grapes grown for wine are. There are several purveyors of fine spices which are often sold in gourment food stores. Keep in mind, to use another artisticc illustration, that if Michelangelo used a cheaper, possible more common medium such as clay rather than Italian marble, we might not have the beautiful sculpture today the world knows as the Pieta.

You are now armed with a few tips for making the difference between, say, an average apple pie, or a great one, both from the same recipe. So, do you want a masterpiece of an apple pie, or do you want "mashed potatoes"? Remember, if you are going to spend your time baking, do so with passion (unless of course you view it as a chore, in which case visit your local bakery). Get the right utensils called for, buy the best ingredients, and viva la difference!

Next week: Muffins