Home Cooking

two products made me a better baker-- to my chagrin!


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Home Cooking

two products made me a better baker-- to my chagrin!

Mrs. Smith | | Dec 14, 2004 04:59 PM

Well I've done less baking than usual this holiday season because we have a new baby in the house, but I have done some.

And I'm just floored by the effectiveness of two products.

One is the DoBoard (you can get it at Cooking.com). It's a squre board you can adjust the border to to automatically create an even-sized well. Then roll the rolling pin across while it's resting on the border, and you have evenly-rolled-out dough. How easy can it be! It's very easy to get perfectly even-thickness cookies with this product. My only critique is that I wish it were larger. See link below.

The other product I'm almost reluctant to admit. I feel ashamed. I feel sad almost. It's true -- the All-Clad Gold Standard bakeware DOES make better stuff than regularly-priced bakeware. It's sad because the Gold Standard stuff is RUINOUSLY expensive. It's even more outrageously priced than the All-Clad cookware. This is one time that money really makes a difference. The 80$ cookie sheets I have (yes, you read that right 80$ for a darn cookie sheet -- and it doesn't even have rims!) make the best cookies ever. They are perfectly flat. I didn't know how a cookie sheet with even a tiny bit of warp could cause cookies to bake unevenly. Well, it does. And these heavyweight perfectly flat sheets will not warp. And they brown better and more evenly. And they are less likely to burn. And they have good non-stick poperties without the darkness of traditional nonstick. And they clean up easily. And And And..... It's just sad you have to spend so much money to get such a good product. I baked the same butterscotch refrigerator cookie last year on my Martha By Mail rimmed baking sheets (very heavyweight, and, I thought, perfectly flat) using a Silpat, and then this year on my Gold Standard sheets using no Silpat. The difference in the cookies is incredible. They are crisper, with more defined edges, and a deeper butterscotch taste. SAME EXACT RECIPE. Jeez. They look beautiful and taste better.

Also, using the Gold standard loaf pans (also 80 bux or so) has made me a better loaf-cake and bread baker. There really isn't a comparison. My fruitcake baked more evenly. My white bread has a crisper crust. My wholewheat bread is moister but still fully baked.


I wish it didn't come down to equipment so much. Now that I'm converted, I'm going to save my pennies and buy everything in the Gold Standard line. I just wish it were cheaper!

Link: http://www.cooking.com/products/shpro...