The Martha Stewart Living Cookbook by Martha Stewart Living Magazine
Authors: Martha Stewart Living Magazine
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as cookies or meringues that might stick to an unlined cookie sheet. They are well worth the initial cost, since, unlike parchment paper, they are extremely long lasting, and can be used over and over. Silicone mats can withstand extremely high oven temperatures and are easy to clean. Don’t put the mats in the dishwasher; wipe them with a sponge and dry them flat so they retain their shape.
OFFSET SPATULA The handle of this spatula is set at an angle so your hand is raised away from the work surface, making for more even spreading of frostings and batters, and easier flipping of crêpes and blini. An offset spatula with a 4-inch blade is a good multipurpose size; smaller ones are better for more delicate jobs, such as decorating cupcakes and cookies.
PARCHMENT PAPER Naturally nonstick, parchment is ideal for lining baking sheets and pans. The baked goods will be easy to remove and the pans easy to clean. Roll a small piece of parchment into a cone, snip the pointed tip, and you have a disposable piping bag for royal icing and melted chocolate.
PASTRY BAG Pastry bags range in size from 8 to 24 inches long. Smaller ones are perfect for decorating cakes and cookies, larger ones for piping dough and batters, as when making puffs or gougeres. The 16-inch bag is a good multipurpose length. Look for reusable vinyl-coated cotton bags, which shouldn’t absorb odors and are easy to clean.
PASTRY BRUSHES Two basic pastry brushes, one with nylon bristles, the other with natural, are essential. Durable nylon bristles are best for brushing melted butter on muffin tins and other baking pans; they are also great for brushing glazes and sauces onto meats and vegetables. Natural bristles are softer than nylon; use them to apply glazes to pies, cakes, and tarts. Though not essential, a third brush, reserved and labeled as a “dry brush,” is very helpful for sweeping away excess flour from dough when rolling it out as well as excess crumbs from cakes before frosting.
PASTRY TIPS Pastry tips allow you to create decorative toppings on everything from hors d’oeuvres to birthday cakes and holiday cookies. They can be purchased individually or in sets; the sets provide a variety of options as well as a convenient storage case. Most sets also come with a plastic coupler, which has two parts: a piece that fits inside the pastry bag (where the tip usually goes) and a ring that screws on the outside, allowing you to lock the pastry tip in place. The coupler allows you to use the same pastry bag to pipe different decorations.
PIE DISHES Because metals can react with some acidic fruits, your best bet is to buy glass or ceramic pie dishes. A 9-inch pan is the most commonly called for, but 8-or 10-inch ones are versatile options. If you bake frequently, consider buying a deep-dish pan.
RAMEKINS Traditionally used for baking pots de crème and crème brûlées, these small ovenproof dishes also enable you to make individual-size cakes, custards, soufflés, puddings, and frozen mousses. They can help you organize your ingredients as you get started, too; for example, measure spices into one dish, lemon zest into another.
ROLLING PINS There are two types of pins: one with handles on both ends, called a baker’s pin, and one without, called a French pin. When choosing a baker’s pin, look for one that rotates around an axis attached to the handles (rather than handles that are stationary); those with ball bearings inside roll particularly smoothly. Most baker’s pins are made of wood; marble is also a good choice for rolling out pastry dough, since it stays cool. French pins, constructed of solid wood, are lighter and longer than baker’s pins. They allow you to distribute pressure evenly, and to roll out large pieces of dough.
ROTATING CAKE STAND A turntable is essential for decorating cakes. It elevates the cake, making it easier to reach and more comfortable to work on. It also allows the cake to rotate as you work, making it
OFFSET SPATULA The handle of this spatula is set at an angle so your hand is raised away from the work surface, making for more even spreading of frostings and batters, and easier flipping of crêpes and blini. An offset spatula with a 4-inch blade is a good multipurpose size; smaller ones are better for more delicate jobs, such as decorating cupcakes and cookies.
PARCHMENT PAPER Naturally nonstick, parchment is ideal for lining baking sheets and pans. The baked goods will be easy to remove and the pans easy to clean. Roll a small piece of parchment into a cone, snip the pointed tip, and you have a disposable piping bag for royal icing and melted chocolate.
PASTRY BAG Pastry bags range in size from 8 to 24 inches long. Smaller ones are perfect for decorating cakes and cookies, larger ones for piping dough and batters, as when making puffs or gougeres. The 16-inch bag is a good multipurpose length. Look for reusable vinyl-coated cotton bags, which shouldn’t absorb odors and are easy to clean.
PASTRY BRUSHES Two basic pastry brushes, one with nylon bristles, the other with natural, are essential. Durable nylon bristles are best for brushing melted butter on muffin tins and other baking pans; they are also great for brushing glazes and sauces onto meats and vegetables. Natural bristles are softer than nylon; use them to apply glazes to pies, cakes, and tarts. Though not essential, a third brush, reserved and labeled as a “dry brush,” is very helpful for sweeping away excess flour from dough when rolling it out as well as excess crumbs from cakes before frosting.
PASTRY TIPS Pastry tips allow you to create decorative toppings on everything from hors d’oeuvres to birthday cakes and holiday cookies. They can be purchased individually or in sets; the sets provide a variety of options as well as a convenient storage case. Most sets also come with a plastic coupler, which has two parts: a piece that fits inside the pastry bag (where the tip usually goes) and a ring that screws on the outside, allowing you to lock the pastry tip in place. The coupler allows you to use the same pastry bag to pipe different decorations.
PIE DISHES Because metals can react with some acidic fruits, your best bet is to buy glass or ceramic pie dishes. A 9-inch pan is the most commonly called for, but 8-or 10-inch ones are versatile options. If you bake frequently, consider buying a deep-dish pan.
RAMEKINS Traditionally used for baking pots de crème and crème brûlées, these small ovenproof dishes also enable you to make individual-size cakes, custards, soufflés, puddings, and frozen mousses. They can help you organize your ingredients as you get started, too; for example, measure spices into one dish, lemon zest into another.
ROLLING PINS There are two types of pins: one with handles on both ends, called a baker’s pin, and one without, called a French pin. When choosing a baker’s pin, look for one that rotates around an axis attached to the handles (rather than handles that are stationary); those with ball bearings inside roll particularly smoothly. Most baker’s pins are made of wood; marble is also a good choice for rolling out pastry dough, since it stays cool. French pins, constructed of solid wood, are lighter and longer than baker’s pins. They allow you to distribute pressure evenly, and to roll out large pieces of dough.
ROTATING CAKE STAND A turntable is essential for decorating cakes. It elevates the cake, making it easier to reach and more comfortable to work on. It also allows the cake to rotate as you work, making it
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