PIPING HOT NEWS: BAKING911.COM & Baking 9-1-1
Guardian, UK: Sarah Phillips named ONE of the 30 World's Greatest Bakers.
baking911.com named "the best of the web"
Saveur Magazine
baking911.com named as one of
Gourmet Magazine's
top 95 favorite food websites and blogs!
Guardian, UK: baking911.com, home to some of the best baking know-how on the net..."
Washington Post: "...this is one useful Web site"
Chicago Tribune: "baking911.com: an excellent resource for home cooks".
Los Angeles Times: "baking911.com (is) filled with good information and is easy to use. It (has) solid baking information..."
New York Times: "...directions can be found at baking911.com".
CNN NEWS: "...visit baking911.com"
New York Times “Cake: The Essentials”, Weekly Blogger (2009 - 2010)
Special to washingtonpost.com, "What's Cooking", by Kim O'Donnel, Washington Post, April 10, 2007, "For the cake baker: the baking911 Website has a section that lists pan sizes and their volumes which can be helpful when adjusting a recipe....Kim O'Donnel: Thanks. I like the baking911 site as well, quite useful." "Free Range on Food, Crummy Valentine's Treats," The Food Section of the Washington Post, February 14, 2007, (QUESTION) "I made a bread recipe designed to produced two loaves of bread....The 1st day's loaf was about 1-2" in higher than the 2nd day's loaf. Any idea why the diff? thanks! (ANSWER) Leigh: It sounds like the main difference is the chilling time. According to Chelsea Lincoln from Bob's Red Mill, the cooler temperature retards the yeast...She also recommends a web site for further bread baking questions. www.baking911.com with a specific link to bread you may find helpful for trouble shooting in the future." Explore Chocolate: Chocolate Glossary, Nestles Chocolatier, uses baking911.com as a direct source for tempering and chocolate information "Blog Watch", The Wall Street Journal, Katherine Meyer, April 3, 2006, page R9, "Renowned chocolate chef David Lebovitz's blog is a mix of everyday musings sprinkled with fascinating food trivia, recipes and mouth-watering photos of decadent desserts...Check out the "chocolate-almond butter crunch toffee" and "pumpkin chocolate chip ring (by Sarah Phillips, baking911.com)." "The Way We Eat: Free Ranging", New York Times, Amanda Hesser, December 18, 2005, "To coat with chocolate, melt the chocolate in a double boiler (temper it if you want the coating to have polish; directions can be found at baking911.com)". "Still can't get enough...(For) more cookie techniques, help, trivia, and history (go to): Baking 911's Cookies 101", Martha's Cookies 101 by the Kitchen's of Martha Stewart, 12-05 Julia Child was the other source mentioned. "What's Cooking Holiday", Special to washingtonpost.com, by Kim O'Donnel, 12-8-05, "You might check out baking911 , which has tips on how to prevent spreading (chocolate chip cookies). I have found the tips on this to be invaluable! Kim O'Donnel: Agreed...this is one useful Web site. Thanks." Chicago Tribune, 11-2-05 writes: Rescue Your Holiday Baking baking911.com's Los Angeles Times Review Special Christmas Section (12-16-01) by Carla Williams: baking911.com (is) filled with good information and is easy to use. It (has) solid baking information along with 4 other sites: General Mills, Land O'Lakes, Nestle and Pillsbury. "Holiday Help Lines", Gazette (CO), 12-06, 12-18-05, 11-30-04, "Here’s where to go for culinary help during the holiday season....Baking: verybestbaking.com, baking911.com and landolakes.com...." "Cake Decorating", CNN News - Comcast ~ Seeking Solutions with Suzanne, "Did you know there are three types of fondant, the sugar paste used to create edible animals? For more fondant facts and recipes, visit |
CHICAGO TRIBUNE REVIEWS & MENTIONS:"Sweet discovery summons childhood memories," Chicago Tribune, by Donna Pierce, July 5, 2006, "[Sarah Phillips] shows how to measure a pan's volume and depth by filling it with water to see how much batter it can hold. Using this method, you can figure the number of small pans needed based on the batter used in the larger pan. "Be careful substituting a pan when the recipe indicates that a tube pan should be used, such as an angel food cake pan or a bundt pan," she writes. "Generally the recipe requires this type of pan so the heat is distributed properly.""Dressing up: Easy, fun strategies turn ordinary Easter cakes into something special", Chicago Tribune, By Shredded coconut, granulated sugar and confectioner's sugar are simple to tint, which makes them even more versatile in decorating. These tips are from Baking911.com.""Q. Please give me advice about replacing other ingredients with applesauce in baked goods. I remember hearing that I could do this, but don't know how.", Chicago Tribune, By Donna Pierce, 3-8-06, "A. Applesauce often is used to replace fat in baked goods, but substituting it in recipes can be tricky, writes Sarah Phillips in "Baking 9-1-1." It's easiest, she writes, to substitute it in baked goods that use oil, not butter. Candidates include many quick breads, muffins or some cakes, such as carrot cake. When a recipe calls for 1 cup of oil, substitute 3/4 cup applesauce," she writes. "Also add 2 tablespoons vegetable oil for better flavor and mouthfeel. She cautions that you also may need to use additional flavoring, some baking soda to offset the acidic applesauce, and a low-gluten flour."Keep paraffin out of the candy jar", Chicago Tribune, By Donna Pierce, 11-2-05, "Some older recipes for dipped candy call for melting paraffin with chocolate to make it firmer and give it a nice sheen upon cooling," writes Sarah Phillips on her Web site, baking911.com, an excellent resource for home cooks. However, she adds, "The labels on most paraffin boxes state it is not for human consumption, but it is still used." "Get the scoop on scoops", Chicago Tribune (syndicated Knight-Ridder Newspapers), Renee Enna, 6-05-05, "The Web site www.baking911.com offers these tips for perfect scoops." "How best to butter up your cookie batter", Chicago Tribune, Donna Pierce, 1-5-05,
"A cookie worth making", Chicago Tribune, April 21, 2004, "If sweet and chewy translates to cookie bliss, the Jumbo Oatmeal Raisin Cookies from "Baking 9-1-1" (Fireside, $14) (by Sarah Phillips) are a perfect treat. The high oven temperature causes the cookies to puff and set on the outside before the inside sets completely, making a thicker cookie, writes author Sarah Phillips, who also advises not to overbake these treats. When we made them in the test kitchen, tasters marveled at the crispy exterior that yielded to a soft and flavorful interior. (Recipe was reprinted without mentioning the use of all-purpose flour (spoon into measuring cup and level to top). "Fat Tuesday treats to buy -- and make at home", Brenda Wallace, Chicago Tribune, 2-18-04 (see second Q and A), "KITCHEN CONNECTION FROM THE TEST KITCHEN - Tapioca to the rescue", Chicago Tribune, Donna Pierce, 2-4-04, "... fruit fillings benefit from the use of instant tapioca as a thickener. They don't require stirring and don't get cloudy as they do when flour is used. from "Baking 9-1-1," author Sarah Phillips ." |
"Thickeners vary a bit," Detriot Free Press, by Susan Selansky, April 11, 2007, "QUESTION: What would make my baking sheets warp? -- Helen Engels, Inkster. ANSWER: The baking sheets might not be thick, heavy duty or high quality. Sarah Phillips, CEO and founder of www.baking911.com, explained in an e-mail: "Cookie sheets naturally warp with use, anyway, because they are just sheets of metal. Some companies like Calphalon insert steel rods along all four sides to prevent this."
"Baking911.com- If you like baking, our Web site of the day is a real find." News Channel 5, St Louis. March 28, 2007, "Check out Baking911.com. You'll find reliable and tested recipes for Easter and Passover, free advice about your baking problems and real life rescues from recipe disasters. There are also baking classes online, which you have to pay for, but there is plenty of free material."
"www.food, What did we ever do before the Web?," St. Paul and Pioneer Press, Kathie Jenkins, March 15, 2007, "What did we ever do before the Web? That's a question....Below are our favorites. Check them out. Baking911.com: Besides recipes, this site has good technique and how-to instructions, ingredient information, free advice from experts and lots of tips. If you look up something like walnuts, the site explains how to blanch, how to toast, what to substitute. There's also a members' photo gallery, so you can post your baking creations."
"The Story of Dutch Cocoa," Newsday and published nationwide (ie: San Jose Mercury News, CA; Baltimore Sun, MD; etc), by Erica Marcus, February 21, 2007, "Before I started researching this column, I was under the impression that Dutch-process cocoa was a) more richly flavored than "natural" cocoa and b) more easily soluble in water. I know now that I was mistaken, and I credit these sources for opening my eyes: "Bittersweet: Recipes and Tales From a Life in Chocolate" by Alice Medrich (Artisan) and ...excellent Web sites: baking911.com...."
"Free Range on Food, Crummy Valentine's Treats," The Food Section of the Washington Post, February 14, 2007, (QUESTION) "I made a bread recipe designed to produced two loaves of bread. Since I only have one loaf pan, I baked one loaf on the day I made the dough. For the second loaf, after the 1st rising, I put it in a zip lock bag and placed it in the refrigerator. The following day, I put it in the pan, let it rise for a few hours till it was near the top of the pan and baked it (the dough was cool to the touch when I baked it). I compared the two baked loaves. The 1st day's loaf was about 1-2" in higher than the 2nd day's loaf. Any idea why the diff? thanks (ANSWER) Leigh: It sounds like the main difference is the chilling time. According to Chelsea Lincoln from Bob's Red Mill, the cooler temperature retards the yeast. It needs the warmth to gain elasticity and work with the gluten in the flour. If you bring the dough fully to room temperature and allow it to rise again you will likely get good results. She also recommends a web site for further bread baking questions. www.baking911.com with a specific link to bread you may find helpful for trouble shooting in the future."
"Rolling in the Dough," Press-Enterprise, Janet Zimmerman, January 16, 2007, The smell of fresh-baked bread laced with honey fills the cramped kitchen at Riverside's Jammin' Bread....Bread Terms from baking911.com."
"Ethnic coffee cakes a staple in Pennsylvania kitchens," Pittsburgh Tribune Review, by Karin Welzel, December 31, 2006, These ethnic coffee cakes and sweet breads are perfect to serve for breakfast, brunch, afternoon tea, a snack or even as dessert. Baba, Babka: A Polish sweet bread or cake with dried fruits, candied peel and nuts that is soaked in rum or cherry brandy. It is baked in a fluted pan so the bottom resembles a woman's skirt. Supposedly invented by Polish King Stanislaus Lesczyinski in the 1600s, who soaked stale kugelhopf in rum and name the dessert after Ali Baba, the storybook hero; Bienenstich (Bee Sting Cake): Cake layers made from yeast dough or leavened batter that are filled with custard or jam and covered with a honey- or sugar-based topping and nuts. From Germany; Chelsea buns: Square yeast rolls flavored with warm spices and fruit and coated with sugar. Developed by the Chelsea Bun House, a bakery in London, England, that opened for business in the 1700s. They resemble American cinnamon rolls. The Chelsea Bun House also was famous for hot cross buns, traditionally served on Good Friday; Christopsomo: A Christmas egg bread from Greece flavored with anise. The dough is shaped into large round loaves and decorated with the sign of an early Christian cross; Kolachy: Sweet yeast buns filled with poppy seeds, nuts, jam, or mashed fruit; origins are Poland, the Czech Republic and Slovakia; Kugelhopf (Gugelhopf): An Austrian sweet bread/cake that can be made from a yeast dough or a batter leavened with baking powder. Characterized by baking in a molded pan that's called a Turk's Head Pan (turban-shaped with swirled sides). This usually contains dried fruits and citrus peel. Bakers in Germany, Poland and Alsace, France, often claim it as their own invention; Kulich: A sweet yeast bread of Russian origins, shaped in a tall cylinder. It often is flavored with raisins, candied fruit and saffron and features a confectioners' sugar icing; Moravian sugar cake: A yeast-based sweet, flat coffee cake, topped with sugar, popularized by the Moravians, who migrated from present-day Czech Republic and settled in Pennsylvania. Characterized by indentations in the dough, into which syrup is poured before baking; Pannetone: This is the dome-shaped Christmas bread of Italy, made from a yeast sponge and a variety of liquor-soaked dried fruits and citrus peel. Recipes vary from region to region; the bread usually is baked in a high-sided pan, but a springform pan can be used; Potica: Thinly stretch yeast dough filled with ground walnuts and cooked in honey and milk. Originated in Bohemia and Slovenia; Stollen, Dresden Stollen, Christstollen: A traditional German yeast bread studded with nuts and dried fruit; Streusel Kuchen: There's no one recipe for this German coffeecake -- made from yeast dough or a baking powder batter -- but all of them feature a crumb topping. They often are baked in Bundt pans.
Sources: baking911.com; "Food Lover's Companion" (Barron's Educational Series, Third Edition, $16.95 paperback) by Sharon Tyler Herbst; "Christmas 101: Celebrate the Holiday Season -- from Christmas to New Year's" (Broadway Books, 1999 paperback) by Rick Rodgers."
"Kitchen Hotlines to the Rescue," Colorado Gazette, December, 2006, "BAKING: www.verybestbaking.com, www.baking911.com, www.landolakes.com..."
"Truth about scalding," Herald Tribune, by Linda Brandt, December 20, 2006, "Older recipes called for scalding milk for two reasons: to kill bacteria and to eliminate an enzyme that keeps it from thickening in recipes. According to ochef.com, scalding to accomplish those two things is no longer necessary as virtually all milk sold in the U.S. is pasteurized, which kills bacteria and the enzyme. Another Web site, baking 911.com, notes that some recipes may ask you to scald and cool milk just to be sure it is at a good temperature (110-115 F) for combining with other ingredients. Shirley O. Corriher, a food scientist and author of "Cookwise" (Morrow, 1997), noticed that when she didn't scald milk for certain bread recipes, the bread didn't rise as high as it did when she used scalded milk."
"A gingerbread cottage by the sea," The Orange County Register, by Lisa Mertins, December 14, 2006, "During the hectic, out-of-control holiday season, what could be a better project than attempting to create a gingerbread house? Sources: www.baking911.com for fondant recipe."
"Bundt baking," Worcester Telegram & Gazette Corp., by Barbara M. Houle, December 6, 2006, "About Nordic Ware: The aluminum Bundt pan was invented by H. David Dalquist, founder of Nordic Ware Bundt Pans, at the request of a Hadassah group in Minneapolis. The women wanted a pan that could be used to make kugel, according to Baking 911.com. Dalquist created the pan, which they named “bund,” German for a gathering of people. Dalquist added a “t” to the end of “bund” and trademarked the name." "Website of the Month, December, 2006: baking911 - Candy 101: http://www.baking911.com/candy/101_intro.htm, December, 2006, East Baton Rouge Parish Library, Louisiana "Dancing with Elephants", PODCAST PICKLE: DWE Episode 033: Live at The Magnificent Mile 2006 Lights Festival, November 19, 2006, "Items featured on this week's show: The Magnificent Mile Walt Disney World Red Frosting Baking 911..." "Bakery specializes in pies using fruits supplied by customer," Associated Press (Nationwide), Martha Mendoza, November 15, 2006, "I have to say I felt guilty for not baking it myself, but at the same time, pie shells are always a risky business. I can't be sure they'll come out well. For this gift, it just had to look and taste good," said Weckler. Baking maven Sarah Phillips, a cookbook author who runs baking911.com, said Weckler's pie crust reluctance may be well founded. "People are afraid of pie crusts and it's understandable," she said. "Pie making is really a skill, and if you only do it once a year at Thanksgiving, you're going to be kind of rusty." Phillips said pie crusts are easy enough that no one should need to buy pre-made pie crusts. But for those in a hurry, or crust-a-phobic, grocery stores now carry a range of empty pie shells ranging from organic whole wheat crusts to frozen rolled-up versions." For whipping, you need a minimum of 30 percent fat. Whipping cream and heavy cream can be substituted for each other, but the higher the fat content, the higher and firmer the cream will whip up, which will give you a thicker and more stable frosting, perfect for piping through a pastry bag. For ideal whipped cream: Store a metal mixing bowl and mixers in the freezer for 30 minutes. Mix cream until stiff peaks form. Toward the end of whipping, add 1 to 2 tablespoons of superfine or confectioners' sugar per cup of cream and flavorings (such as 1/4 teaspoon almond extract or 1/2 to 1 teaspoon vanilla extract). Don't over whip, or the cream will turn to butter." "Light Life: Apple Spice Cake," Slash Food, by Nicole Weston, August 8, 2006, "After much testing, cookbook author Sarah Phillips, came up with a whole book of all-natural, low fat recipes, The Healthy Oven Baking Book. This cake is a variation on one of the recipes from that book - and it has almost no fat...The cake itself is very good. It is very moist and has something of an addictive quality about it, so it's a good thing that it is so low in fat. All of the tricks that the author used to avoid denseness, gumminess and toughness worked well, because the cake is none of those things. The spice combination used reminds me distinctly of apple pie, with a slight nuttiness from the whole wheat pastry flour rounding out the flavors. I like it for breakfast or with coffee, but it could be served for dessert, too, perhaps with a small scoop of (low fat) ice cream or frozen yogurt.""10 things we learned this week," The Toronto Star, by John Sakamoto, November 12, 2006, "Wednesday is National Bundt Day. The oddly shaped pan was invented in 1950 at the request of members of the Minneapolis Center of the Hadassah Society, who wanted a pan in which to make kugel, a Jewish dessert. " (from baking911.com)
"Chris Miura's method for baking real-deal pizza at home," The Honolulu Advertiser, a division of Gannett Co, Inc, by Wanda A. Adams, November 8, 2006, "Bread-making tips from baking911.com."
"Here's the skinny on heavy cream," Times Union, Albany, by Mary Quinlan, August 23, 2006, " Q: What's the difference between heavy cream and whipping cream?-- Anonymous A: Baking911.com says heavy cream is the richest type of liquid cream with a fat content of at least 36 percent, while whipping cream contains between 30 percent and 36 percent fat.
"Freeze sorbet, can mulberries, bake a cake", St. Paul/Pioneer Press, by Lynda Kochevar, July 29, 2006, "Q. Can you find a recipe for hummingbird cake? A. This one was originally published in Southern Living magazine in 1978 and was chosen favorite recipe ever in 1990 by that magazine. I found it at www.baking911.com."
"Different Pan Size, making it work", Baltimore Sun, July 19, 2006, "We found Sarah Phillips' pan-conversion chart (which compares baking-pan size and volume) so handy that we printed a copy from her Web site, baking911.com..."
Rose Teaches Master Class, Lekue Silicone Style, Harold Import Company, June 22, 2006, "In June, HIC hosted its first-ever master baking class – co-hosted by Lékué International and taught by the pastry professor emeritus – Rose Levy Beranbaum. At The Institute of Culinary Education, at the stroke of noon our students arrived – 14 editors representing a wide sampling of publications in the gourmet and houseware industries – attendees included Associated Press, Baking911.com, Country Living, Fine Cooking, Food and Wine, Food Arts Magazine, Food Calendar, Good Housekeeping, Gourmet Magazine, Gourmet Retailer and Saveur along with a number of independent food writers."
"Devil's food cake is a real slice of heaven", Toronto Star, by Susan Sampson, June 19, 2006, "Get back to basics with a festive, homemade cake. The base is a traditional devil's food, light and moist. The icing starts as a chocolate ganache, a classic glaze. Chocolate Birthday Cake. The cake is adapted from an old Joy of Cooking recipe and the icing from Baking911.com."
"Two-Minute Expert: Size matters with Bundt pans," Press Enterprise, May 24, 2006, "If you're unsure how much batter your beautiful Bundt pan will hold, there's a quick way to measure its capacity...Source: baking911.com."
"ASK THE TEST KITCHEN: Substitution requires care," Detroit Free Press, by Susan Selasky, May 3, 2006, "QUESTION: How can I substitute baking chocolate squares for cocoa powder? -- Lisa Mazzola, Farmington Hills. ANSWER: Unsweetened chocolate squares can be used instead of cocoa powder, but you'll also need to adjust the fat in the recipe. In "Baking 9-1-1" by Sarah Phillips (Fireside, $14), which features frequently asked baking questions and recipes, the author gives this formula when asked how to make a cake more chocolaty: "If a chocolate cake has cocoa powder, substitute about 2 or 3 chocolate squares per recipe." The fat ingredient in the recipe will need to be adjusted because you are adding fat (cocoa butter) in the recipe by using the chocolate squares. Phillips writes that "3 level tablespoons Dutch-process or natural cocoa PLUS 1 tablespoon oil or melted shortening or butter equals 1 square of unsweetened baking chocolate."...Other factors need to be considered when making this substitution, Phillips, CEO and founder of www.baking911.com, wrote in an e-mail. 'When you exchange the cocoa powder and fat with chocolate squares, it also affects the flour, leaveners, sugar and liquid in the recipe. When you take cocoa powder from a recipe, you have to replace it with flour. Cocoa powder contains starch and helps provide structure. And the butter or fat in the recipe may need to be adjust downwards along with the sugar depending on the type of chocolate used. With the liquid you may need to adjust upwards or downwards.' "
"Dressing up: Easy, fun strategies turn ordinary Easter cakes into something special", 7-Cities Wine and Dine, By Shredded coconut, granulated sugar and confectioner's sugar are simple to tint, which makes them even more versatile in decorating. These tips are from Baking911.com."
"Tasty terms take the wedding cake", Courier News, March 26, 2006, "buttercream, fondant, etc." Source: baking911.com
"There’s panache in the ganache", Herald Democrat, by Edward Southerland, March 24, 2006, "Ganache is what you get when chopped or melted chocolate is beaten into hot cream; when the mixture cools, it can be made into all manner of treats to tempt the palate — chocolate truffles for example. Simple enough; well, not quite. As described at www.baking911.com: “Ganache is a really a complex combination of an emulsification and a suspension that occurs between the chocolate and cream ingredients. To emulsify the chocolate and cream, the cream is first heated which reduces its water content. The hot cream is poured over the chocolate and it melts after sitting for a few minutes. They are slowly mixed together. The waiting time also serves to bring down its temperature down because emulsions form better at 90 degrees to 110 degrees F. The emulsification takes place by the combination of work or stirring, which breaks down the fat in both the cream and chocolate into microscopic droplets, small enough to be suspended within the water — and the use of an emulsifier to stabilize the system, or fatty acids present in the milk.”
"Towering wedding cakes get extreme makeovers", The Town Talk Alexandria-Pineville, Louisiana, March 22, 2006, "Tasty terms take the wedding cake - Cake and icing terms. Source: baking911.com."
"Website of the Day for March 22--Baking911.Com", News Channel 5 KSDK, St Louis, March 22, 2006, "There's nothing like staying inside and baking something delicious on a cold day. Our website of the day (baking911.com) can help you with your baking."
"Cake Know-How", The Shreveport Times (Gannett News Service), March 21, 2006, "In the market for a wedding cake? Here's where to start, according to baking911.com..."
"Towering wedding cakes get extreme millennium makeovers", Source: baking911.com• Wedding Cakes You Can Make: Designing, Baking, and Decorating the Perfect Wedding Cake, by Dede Wilson (John Wiley & Sons, $29.95).• The Perfect Wedding Cake, by Kate Manchester (Stewart, Tabori and Chang, $22.50).• The Wedding Cake Book, by Dede Wilson (Wiley, $39.95).• Romantic Wedding Cakes, by Kerry Vincent (Merehurst, $29.95)."
"Chocolate holds many delights to appeal to all your senses", Mercury News/Macon Telegraph, March 15, 2006, "Not all chocolate is alike. It can come in different forms, namely, white, milk and dark chocolate, and with different flavors. And chocolate quality can vary, as well...Here are a few tips on what to look for when chocolate testing...Source: Godiva, baking911.com
"'Yummy' factor offsets difficulty of baking puff pastry", Commercial Appeal, by Charlotte Durham, March 8, 2006, "Here's how Sarah Phillips, who writes the baking911.com Web site, explains puff pastry baking..."
"Recipes: Chocolate chip cookies and chocolate fudge cake", twincitiespress, January 24, 2006
"Reshaping tradition: Elegant cake-on-cake style replaces teetering towers of the past", indystar.com, (The Indianapolis Star) by Jolene Ketzenberger, February 1, 2006, "Cake and icing terms...Source: baking911.com"
"Will sourdough rise to the occasion?", Toronto Star - Canada, by Susan Sampson, February 1, 2006, "A thick starter adapted from Baking911.com and attributed to American pastry chef Nick Malgieri."
"Healthy baking not an oxymoron", azcentral (Arizona), By Stacey Morris, January 31, 2006. See below.
"Baker's mission: reduce calories, retain flavor", St. Paul Pioneer Press, by Stacey Morris, January 24, 2006, "Baking experts and nutritionists agree that with a few easy substitutions, favorite recipes can be transformed into healthier versions of baked treats without sacrificing flavor and enjoyment. Lifelong baker Sarah Phillips, author of "The Healthy Oven Baking Book," (Doubleday; 1999) saw no reason why muffins and cakes had to have a day's worth of calories in a single serving, so she set about on a lengthy course of baking experimentation that ultimately led to her book....The revised recipe and others like it are on her Web site, http://www. baking911.com ..."
"Recipes: Chocolate chip cookies and chocolate fudge cake", St. Paul Pioneer Press, January 24, 2006, Recipes by Sarah Phillips
"Baker sifts out fat, calories from her sweets", Special to the Times Union, By Stacey Morris, January 18, 2006, "Baking experts and nutritionists agree that with a few easy substitutions, favorite recipes can be transformed into healthier versions of baked treats without sacrificing flavor and enjoyment. Lifelong baker Sarah Phillips, author of "The Healthy Oven Baking Book," (Doubleday; 1999) saw no reason why muffins and cakes had to have a day's worth of calories in a single serving, so she set about on a lengthy course of baking experimentation that ultimately led to her book....The revised recipe and others like it are on her Web site, http://www. baking911.com ...."
"How to pick the best oranges and what to do with them...Put zest in your life" Dallas Morning News, Citrus peel, also called zest, contains oils that deliver a lot of flavor. For best results, zest first, then juice the fruit. You want only the colored part of the peel; the white pith underneath is bitter. Wash and dry the fruit, then use the zest...." Source: www.baking911.com
"Go hog-wild this holiday season Gingerbread pigs can be a tasty tradition", Concord (NH) Monitor, by Hillary Nelson, December 14, 2005, "To use royal icing: The simplest thing to do is to spread the cookies with royal icing using a knife or small spatula. If you'd like to make detailed decorations on the cookie, you'll need to use some sort of a piping bag. Piping bags and tips can be bought at a cake decorating supplier. You can also make piping bags out of parchment paper triangles rolled into cones (for instructions on making paper cones, visit http://www.baking911.com/decorating/pb_prchmtcones_pg2.htm ).
"Chewing on some homemade caramel tips", Milwaukee Journal Sentinel, Dec. 11, 2005, "Making homemade caramels? Follow these tips for a smoother process...For more advice on caramel making, visit www.baking911.com/candy/caramels.htm."
"Holiday cookie contest", Palm Beach Post, Jan Norris, December 8, 2005, "Cookie Baking 101:More tips for fixing cookie malfunctions. Cookies seem so innocent and simple - cooks can churn out dozens at a time, and recipes are straightforward enough for kids to handle. But the problems they can cause can bring on kitchen tantrums. Sources: Better Homes and Gardens Christmas Cookies; Shirley Corriher, author of CookWise; baking911.com, joyofbaking.com.
"Bake up Winter Warmth with Homemade Herbal Breads" and "Convert Your Handmade Bread Recipes for Use with Bread Machines", Herb Companion, by Susan Belsinger, December 1, 2005, "For more information on recipe conversions, visit http://www.baking911.com/bread/machines.htm "
"Cuisine Quest", Salt Lake Tribune , Kathy Stephenson, November 23, 2005,"This time of year, most families just have to make - and decorate - sugar cookies.
And about every recipe...calls for "creaming" the butter and sugar until light and fluffy.
Many may not realize this is one of the most important steps in baking recipes, explains Sarah Phillips in Baking 911: Rescue from Recipe Disaster (Fireside Book; $14). Creaming introduces air into the mixture and makes it light and fluffy.
Phillips said it usually takes...5 ...minutes on medium speed to reach the right texture and pale ivory color. Be careful not to overbeat as the butter can soften too much, diminishing its ability to hold air.
Phillips offers a few clues to determine if you have creamed properly: Volume of the butter and sugar has increased; color of the butter has become lighter, usually a pale ivory; texture becomes fluffy; the mixture has numerous ridges in it from the beaters and is sticky when they are lifted; the mixture coats the bottom and slightly up the sides of the bowl; and when touched, it will have the consistency of thick, gritty (from the sugar) facial cream."
"Pastries gone postal. Make shipping your baked goods a piece of cake", mke home and life, by Laura Gawrisch, November 3, 2005, Sources: www.baking911.com; "The Cake Mix Doctor," by Anne Byrn; "Tips on Ordering and Shipping Foods Through the Mail," North Carolina State University
"Food processor: Put your PC to work in the kitchen - Let your computer be your sous-chef this holiday season", Microsoft Home Magazine, by Alyson Munroe, November, 2005, "Find culinary inspiration online. Unless you're an expert, she says, you should only use websites that test their recipes, like Epicuious, Food & Drink magazine, and Baking911.
"My meringue gently weeps", St Louis Post Dispatch, September 14, 2005, "HELLO, THIS IS for some good bakers out there. Can you please tell me how to keep the meringue in a cream pie from weeping? Do you cool it before you put it in the refrigerator or what do you do? I would like to make a cream pie with meringue on top and not have my meringue weep. Please tell me what to do. Thank you. Editor's note: Refrigeration is not recommended; it causes weeping sooner. www.baking911.com recommends various ways to prevent weeping. They include adding cornstarch, piping gel, precooking the meringue and making sure the sugar is dissolved thoroughly."
"Cooking tips from A to Z", The Seattle Times, August 26, 2005, Sources: "Williams-Sonoma Kitchen Companion"; "Cookwise: The Hows and Whys of Successful Cooking with over 230 Great-Tasting Recipes" by Shirley O. Corriher; "The Kitchen Hand: A Miscellany of Kitchen Wisdom" by Anthony Telford; "365 Quick Tips: Kitchen Tricks and Shortcuts to Make You a Faster, Smarter, Better Cook" by the editors of Cook's Illustrated Magazine; "Baking 9-1-1: Rescue from Recipe Disasters" by Sarah Phillips; "The Penguin Companion to Food" by Alan Davidson; "Mastering the Art of French Cooking" by Julia Child, Simone Beck and Louisette Bertholle
"The Catch's Grown-Up Root Beer Float", The Orange County Register, by Register Food Editor, August 18, 2005, "Optional garnish: White chocolate "cigarette" (for instructions on how to make them, go to www.baking911.com/decorating/chocolate.htm)"
"Baker's ammonia", Commercial Appeal (Memphis, TN), August 3, 2005, "Sarah Phillips, author of "Baking 9-1-1," wrote on her Web site (baking911.com) that in addition to King Arthur Flour, baker's ammonia is sold by Sweet Celebrations. They have a catalog, too, and a toll-free number. Write to Sweet Celebrations Inc., P.O. Box 39426, Edina, Minn. 55439-0426 or call (800) 328-6722. Phillips also said that some pharmacies sell baker's ammonia, and it's also found at some ethnic groceries, particularly European or Middle Eastern shops."
"Dinner Bell: Cook to impress with spirited flames of fiery desserts", Arkansas-Democrat Gazette, Irene Wassell, August 3, 2005, "Most of us are "aaahed" when served anything that has alcohol poured over it and set afire. Bananas Foster and Cherries Jubilee come to mind quickly...Following are guidelines for flambéing from the Web site baking911.com"
"Flay will play, share grill talk at Hard Rock...Weep for those wimpy meringues no more", Orlando Sentinel, (FL), Heather McPherson, June 29, 2005, "Recently a reader called seeking a remedy for weepy meringues on her lemon pies...Baking911.com recommends..."
"Cooking ideas", NAPSA, (10,000 US newspapers), "The kitchen can be a great place for families to get together and practice teamwork. One of the best ways to get children involved in the baking process is to bake with yeast dough. It's fun to play with, easy to make and can also inspire creativity in kids, say experts at www.baking911.com. For tips and recipes the family can make together, visit Fleischmann's Yeast at www.breadworld.com."
"Heavenly biscuits not recipe from Crocker's", Beacon Journal (Ohio), , 6-15-05, "Here are tips on making biscuits, most of them from www.baking911.com".
"The scoop on scoops", gmtoday.com (Knight-Ridder Newspapers), Clarion-Ledger, 6-14-05, "The Web site www.baking911.com offers these tips for perfect scoops."
"Sandwich sayings made easy", The Telegraph, 5-11-05, "With so many new breads, ingredients and styles of sandwiches, it sometimes feels as though you need a dictionary just to know what you're ordering or shopping for. Here are some of the sandwich words - both old and new - to watch for in cookbooks, on menus or while shopping at bakeries and markets...Sources: Webster's New World Dictionary of Culinary Arts (Prentice Hall, $27.95) www.baking911.com; Bread Bakers Guild of America.
"Raising the bar - Americans developing a taste for finer chocolates", MetroTimes (Detroit), Ric Bohy, 4-20-05, "Plenty of information on chocolate is to be found online, one of the best sites being cookbook author Sarah Phillips’ baking911.com."
"New food column seeks to answer readers' questions," The Free Lance-Star Publishing Co. of Fredericksburg, Va., 4-20-05, "Howell suggested the following resources for finding out more about pies: "The Pie and Pastry Bible" by Rose Levy Beranbaum and "Pie" by Ken Haedrich. On the Internet, check out baking911.com and epicurious.com...I've also included a single pie crust recipe from baking911.com."
"Baking and decorating a cake", HELP!tv, (Canada), Comcast, 3-30-05
"Two-Minute Expert: Softening brown sugar" Dallas (TX) Morning News, Linda Ehret, 3-18-05, "The best way to keep brown sugar supple is to store it in an airtight container in a cool, dry place. An airtight plastic bag in the pantry works just fine. For extra assurance, keep a piece of bread in the container with the sugar. SOURCES: Imperial Sugar Co.; baking911.com"
"Two-Minute Expert: Line a baking pan", Dallas (TX) Morning News, Linda Ehret, 3-11-05, "Make a "sling" out of foil to easily lift sturdy bar cookies out of their pan for clean cutting and easy cleanup. SOURCES: baking911.com; Fine Cooking Holiday Baking"
"Proper flour sifting and measuring can make a dramatic difference", Commercial Appeal (TN), 3-9-05, "...Speaking of a canister, Sarah Phillips reminds us in her book "Baking 9-1-1" that "flour doesn't keep forever and is more susceptible to spoilage than you might think. If flour is stored improperly or for too long -- especially whole-wheat flour -- it can develop a rancid flavor. The fat from the germ in whole grain flour can rot over time, and you can tell by smelling it. Phillips recommends storing white flours in a dark, cool pantry in an airtight container. She doesn't recommend refrigerating or freezing white flour, but she said she does freeze her whole-wheat flour to give it a longer shelf life. "
"Dr. McCay’s Miracle Loaf", Mother Earth News, Issue # 208 — February/March 2005, "McCay’s original recipe is for manual baking. If you’d like to try it in a bread machine, go to www.baking911.com/bread_machines.htm for formulas to convert regular bread recipes to be made in machines..."
"HELP! What Do I Do When...", FoodSmarts, (American Media Publication), November, 2004 - March, 2005, Nationwide in supermarkets and Wal-Mart. Article on "Answers to some of the most frequently asked baking questions" by Sarah Phillips, excerpt from Baking 9-1-1, Simon and Schuster, 2003
"Baking Up Family Fun", NAPSI with Fleischmann's Yeast (10,000 US newspapers, January - February, 2005), "I have found that children love to touch, play and feel dough, especially kneading it and smacking it down from the first rise," says Sarah Philips, founder of the Web site www.baking911.com and author of "Baking 9-1-1: Rescue From Recipe Disasters." She offers these tips for baking with yeast..."
"February is Bake For Family Fun Month", Associated Release Service, 2- 2005
"Recipes Lost to Time", The York Dispatch, Tammy Motter, 1-26-05, "And Janice Bissonette of York is looking for some help with technique in making whipped cream....The Web site baking911.com says to 'Beat [the cream] on low speed until small bubbles form, about 30 seconds and then increase to medium then high. Move the beaters of the hand-held electric mixer up, down and around the sides of the bowl while whipping. Just before it becomes soft and billowy, slowly add the sugar and any other flavorings (1 teaspoons sugar for 1 cups of cream) at the sides of the bowl and continue to mix.'"
"From tart to sweet, citrus in winter covers the range", Asheville (NC) Citizen-Times, Rick McDaniel, 1-11-05, "This time of year area markets are exploding with fresh citrus fruit. You know about oranges and grapefruit, but what's a Honey Bell? Have you ever sunk your teeth into a Satsuma?...Types of Citrus Fruit...Storage Tips..."
"Great Cakes: When it comes to baking, the secret is in the science", Sioux Falls Magazine, Kristen Parish Lueth, January, 2005, "It smells wonderful. You followed the directions. But why does your cake lean to one side? How come it doesn't look like the picture in the cookbook?...Information adapted from baking911.com".
"How best to butter up your cookie batter"
 | Chicago Tribune/ Ledger-Inquirer (Columbus, GA), Donna Pierce, 12-29-04 |
| Chicago Tribune/ The Seattle Times, Donna Pierce, 1-5-05, "Several questions regarding the role of butter and other fats in cookie recipes have rolled into the test kitchen. Q: How do you judge the correct temperature and texture in recipes that require "room temperature" butter — and how do you soften butter quickly. A: For baking considerations, butter at room temperature should register between 65-68 degrees when an instant-read thermometer is inserted in the center of the stick. At this temperature, the butter is firm but leaves an indention when gently pressed. In "Baking 911," author Sarah Phillips describes room-temperature butter as firm but bendable, with a shiny but not greasy surface. " |
"Symbols of the Season: Christmas Carols", Courier-Post (NJ), Eileen Oczkowski, 12-25-04, "Christmas cookies...have been a part of celebrations long before the first Christmas...Visit www.baking911.com/baking_terms_c.htm"
"Condensed Milk Caramel", Herald Tribune (FL), Linda Brandt, 12-23-04, "After a recent column on the differences between evaporated and condensed milks, several readers sent in their recipes for making caramel from sweetened condensed milk in the can. For safety reasons, Eagle Brand discourages this practice and offers these suggestions instead. I found them at www.baking911.com..."
"Two-Minute Expert: What is Cream of Tartar?", Dallas Morning News, Laura Ehret, 12-17-04. "Technically, cream of tartar is potassium acid tartrate or tartaric acid..." SOURCES: Fine Cooking Holiday Baking; baking911.com
"Get Answers to Cookie Questions", Chicago Tribune and Sun Sentinel (South Florida), Donna Pierce, 12-16-04, "It's holiday cookie season, and several questions regarding the role of butter and other fats in cookie recipes have rolled into the test kitchen...For baking considerations, room temperature butter should register 65-68 degrees when an instant-read thermometer is inserted in the center of the stick. At this temperature, the butter is firm but leaves an indention when gently pressed. In Baking 911 (Fireside, 2003), author Sarah Phillips describes room-temperature butter as firm but bendable, with a shiny but not greasy surface."
"Two-Minute Expert: Softening Butter", Dallas Morning News (TX), WVEC (Norfolk, VA) and K5 News (Seattle, WA), 12-10-04, "There's that moment when the urge to bake strikes. But the butter's cold..." SOURCE: baking911.com "
"Fudge Fantasies", Arkansas Morning News, by Marla Hinkle, 12-10-04, "Cooks at baking911.com agree that the secret to creamy and smooth fudge is candy full of thousands of tiny sugar crystals...Experts at baking911.com prefer sweet butter because of its added flavor."
"Thanksgiving Recipes", Detroit Free Press, 11-23-04, Pumpkin Creme Brulee Recipe, Adapted from www.baking911.com and "The Dessert Bible" by Christopher Kimball. Tested by Susan Selasky for the Free Press Test Kitchen.
Fine Living Television, Need to Know: Food Storage - The kitchen is the heart of the home! Show some love and store your food with care, so it’s always at its freshest. #3 - Baking911.com
"Two-Minute Expert: Roasting nuts", Dallas Morning News, by Laura Ehret, November 19, 2004, "Woo-hoo! We're giving you three cooking techniques for roasting nuts in minutes"...sources: baking911.com
"Don't crack up while trying to hide cheesecake cracks", Pittsburgh Post-Gazette, by Suzanne Martinson, 11-14-04, "Find out how to prevent cheesecakes from cracking," I hollered. No sooner had the prescient words escaped my lips than he appeared with a printout of a "solution" from something known as www.baking911.com -- Cheesecake 101 division...This online expert -- "Sarah's Tips" -- even had the explanation of why vs. why not: If the cheesecake contains a starch, such as flour or cornstarch, no water bath is needed..."
"A little taste of home - Tips on how to send those favorite treats to troops abroad", The Salt Lake Tribune, 11-2-04, "With thousands of Utahns likely to spend the upcoming holidays in Iraq, Afghanistan and other posts abroad, many families are already thinking about making and sending these most-appreciated gifts.
And some foods are better travelers than others.
In general, baked goods should be moist and firm, but not brittle, says author and baking guru Sarah Phillips, on her Web site http://www.baking911.com.
"If you're not sure how well a food will ship, test it," Phillips writes. "Place the food in a container and shake it a few times. If it holds its shape, it should mail well."
For those not interested in culinary science experiments, Phillips offers the following guidelines on the best things to mail..." (FYI: How to Mail Baked Goods)
"Baking 911", Food in the News, Canada, 10-20-04, "Delve into this site for all sorts of cooking tips. The host, a cookbook author, has been answering questions from new and experienced bakers for more than 15 years. She understands that there is more to baking a “made-from-scratch” recipe than throwing in all the ingredients into a bowl and turning on the mixer."
"Click-on cookbooks can offer cupboard full of meal ideas", The Oregonian, 10-14-04, "Baking911.com...Delve into this site for all sorts of cooking tips. The host, a cookbook author, has been answering questions from new and experienced bakers for more than 15 years. She understands that there is more to baking a "made-from-scratch" recipe than throwing all the ingredients into a bowl and turning on the mixer."
"Creative Cakes for Kids", Arizona Parenting, 10-2004, "An exceptional website on cake decorating and baking in general is www. Baking911.com."
"Croquembouche", Contra Costa Times (CA), 9-29-04
"What if you're allergic to chocolate?", Herald Tribune (FL), September 28, 2004, "White chocolate is made from cocoa butter (fat), sugar, milk solids, and flavor. It is so totally different from what we think of as chocolate, according to www.baking911.com because it does not contain any cocoa solids."
"Egg substitute", Herald Tribune, August 25, 2004, "An e-mail from Dr. L.B. Wish asked for an egg substitute that contains no whites or yolks...An Internet search yielded more than a baker's dozen of possibilities as well as information on how best to use them. I'm including some of them here, but I highly recommend a visit to baking911.com for a complete list."
"For crusty biscuits, apply a little science", Commercial Appeal, Memphis (TN), 8-18-04, "...(To answer your question) First I went to my old pal Sarah Phillips, who's an expert in baking problems. She wrote the book on them, in fact, called "Baking 9-1-1," and she has a terrific Web site (baking911.com)..."
"Angel in disguise", The Spokesman-Review.com, 7-28-04, "Heavenly Angel Cake (Recipe), By Marion Cunningham, published in "Birthday Cakes," by Kathryn Kleinman; Cunningham's directions are as follows. However...(additional) directions gleaned from Cook's Illustrated, baking911.com and "Brilliant Cooking Tricks and Food Tips".
ABC Sydney, Australia, Regulars on Sally Loane's Morning Show, Australia, 6-16-04, baking911.com...Links for more information on bread starters"
"It's crispy outside, soft on the inside", Arizona Daily Star, 5-26-04 - If "sweet and chewy" translates to cookie bliss, this recipe from "Baking 9-1-1" (Fireside, $14) is a perfect treat.
"Recipes and good cooking ideas", ABC News, Sydney, Australia, Wednesday 19th May, 2004 in RealMedia format
"Oatmeal cookies blend sweet with chewy", Duluth News Tribune, 5-19-04 - "If sweet and chewy translates to cookie bliss, this recipe from "Baking 9-1-1" (Fireside, $14) is a perfect treat."
"Cool, creamy classic turns tropical", Daytona Beach (FL) News, 5-6-04
"Flour power: Tomes illuminate baking secrets for pro, home chefs", Restaurant News, Michael Schrader, 4-26-04 - " BAKING 9-1-1, Sarah Phillips, 257 pages, New York: Fireside, Simon & Schuster, $14 - The author is the founder of a baking Web site and also a developer of recipes for a bake-ware company. Her cookbook, which answers more than 130 questions on baking, is interspersed with 40 recipes. It is intended for the home cook, but it may be useful for some professional cooks whose baking skills need to be spruced up." Baking 9-1-1 recommended with HOMEBAKING, Jeffrey Alford and Naomi Duguid and THE SECRETS OF BAKING, Sherry Yard. |
"Secrets of the Sweet Kind", TimesLeader (PA), 4-7-04 - "If you prefer to use real chocolate, Gourmet Magazine and www.baking911.com offer this basic recipe..."
"Baker Should Know When to Grease and/or Flour", Commercial Appeal, Memphis (TN) The E.W. Scripps Company Newspaper, 3-31-04 - "'Baking 9-1-1'Like a cup of brown sugar, "Baking 9-1-1" (Fireside, $14) is firmly packed, but with tips and how-tos for hundreds of techniques and conundrums (from breads and sponge cakes to emergency substitutions and culinary rescue missions)."
"Smorgasbord", Grand Forks Herald, 2-11-04 - "'Baking 9-1-1'Like a cup of brown sugar, "Baking 9-1-1" (Fireside, $14) is firmly packed, but with tips and how-tos for hundreds of techniques and conundrums (from breads and sponge cakes to emergency substitutions and culinary rescue missions)."
"Sandwich "Author offers to give your baking a lift", (Lake) Erie Times, 2-10-04
"Help for the Home Cook", Tallahassee (FL) Democrat, 2-04-04 - "Like a cup of brown sugar, 'Baking 9-1-1' (Fireside, $14) is firmly packed, but with tips and how-tos for hundreds of techniques and conundrums (from breads and sponge cakes to emergency substitutions and culinary rescue missions). Author Sarah Phillips offers dozens of recipes, including one for fantastic oatmeal-raisin cookies. The book is sold at some Barnes & Noble stores and online at amazon.com."
"Take your time, use lower heat for curdle-free boiled custard", The Commercial Appeal, Memphis (TN) The E.W. Scripps Company Newspaper, 2-04-04
"News from RBA - Check it Out Websites", The Retailer's Bakery Association, 1-13-03 - "baking911.com offers tips, terms, events, recipes and more. Recipes include everything from sorbet to sourdough on a very easy-to-use site."
"Yikes! What To Do When Your Betty Cobbles, Browns, Slumps or Grunts", Epinions.com,1-03-04 - Baking 9-1-1 Book: "Well-organized and formatted; sage advice for the novice to intermediate baker...Recipes are so good, I wanted more...For those daunted by the intricacies of choux pastry, searching for the elusive flakiest pie crust, creamiest cheesecake or finest chocolate chip cookie, look no farther."
"Baking experts answer common cookie-baking questions", The Seattle (WA) Times, 12-30-03 "Here is a collection of answers to many of the most common cookie-baking questions. The answers come from various sources, including the Land O' Lakes Web site (www.landolakes.com), and the new cookie cookbook, "Baking 9-1-1: Rescue from Recipe Disasters" by Sarah Phillips (Fireside, $14). "
| "Baking911.com and Scharffen Berger Chocolate Maker", Contra Costa (CA) Times, 12-24-03 - "For proper (chocolate) tempering techniques, Shea (Scharffen Berger Chocolate Maker) recommends checking out the company's Web site at www.scharffenberger.com (click recipes). He also recommends the cooking site at www.baking911.com - tempering techniques. |
"Give cook good book for holiday", Deseret Morning News (Utah), 12-24-03 - " 'Baking 9-1-1: Rescue from Recipe Disasters,' by Sarah Phillips (Fireside, $14). The founder of www.baking911.com answers questions such as why cakes fall or crack on top, how to beat egg whites for the most volume, and which cookies need ungreased, greased or parchment-lined cookie sheets. The 40 from-scratch recipes, such as Raspberry Tart With a Cornmeal Crust, offer comprehensive directions."
"Kitchen calamities afflict even seasoned chefs", Salt Lake (UT) Tribune and Utah Holiday Guide, 12-17-03 - "Nobody's perfect: Finally, Sarah Phillips makes a living trying to rescue home cooks from disaster. But even she admits to being bumbling baker on occasion. ' I'm one of the biggest baking klutzes on the planet,' said Phillips, creator of a Web site, www.baking911.com, and the corresponding cookbook, Baking 9-1-1: Rescue from Recipe Disasters (Fireside, $14)."
"Cooking confessions", Salt Lake (UT) Tribune - "Nobody's perfect: Finally, Sarah Phillips makes a living trying to rescue home cooks from disaster. But even she admits to being bumbling baker on occasion. ' I'm one of the biggest baking klutzes on the planet," said Phillips, creator of a Web site, www.baking911.com, and the corresponding cookbook, Baking 9-1-1: Rescue from Recipe Disasters (Fireside, $14).'
"Quick solutions for baking blunders", The News Journal Delaware, 12-17-03 - " 'What am I doing wrong?' is a common kitchen cry. Relax. With the help of Sarah Phillips' new cookbook "Baking 9-1-1: Rescue From Recipe Disasters" (Simon & Schuster, $14), we present a few common baking boo-boos and some quick solutions."
"Books to Get the Mouth Watering, Publishers again offer a feast of worthy cookbooks to put under the tree", Philadelphia (PA) Inquirer, 12-11-03 - "Baking 9-1-1: Rescue From Recipe Disasters, by Sarah Phillips (Fireside, $14), is the answer guide for baking emergencies". |
"Holiday Baking Ideas at Your Fingertips", The Arizona Republic, by Meghan Pembleton, 12-10-03 - "Baking 9-1-1: Rescue From Recipe Disasters, by Sarah Phillips (Fireside, $14). How do I halve a recipe that calls for three eggs? Why are my cookies flat and crispy? Phillips answers these and other questions she has heard often as founder of Baking911.com. Chapter topics include cheesecakes, cookies and pies, with recipes for each."
"Growing the Practice of Home Baking", Kansas Wheat Commission, 12-9-03 - “I’m not convinced that baking is dead,” said Sarah Phillips, author of a soon-to-be released book, Baking 9-1-1 and who solves baking problems at www.baking911.com. Phillips has found that home bakers want more details in recipes with great flare in presentation, but which are still easy to follow. Phillips stated that there are different types of “I made it myself” recipe trends. Some may make it one hundred percent from scratch while others purchase ready-made products, assemble and bake."
"Wrapping up Left Over Cookie Questions", Milwaukee (WI) Journal Sentinel, 12-9-03 - "This week we answer more of your cookie-baking questions, with help from Land O' Lakes (www.landolakes.com); the new cookie cookbook, "Baking 9-1-1:Rescue from Recipe Disasters" by Sarah Phillips (Fireside, $14); and Jean Draeger, and nutritional educator for the University of Wisconsin Extension in Waukesha County."
"Web Sites: Candy Making", Big Learning News, Franklin Institute, Washington D.C., 12-3-03 - "Candy-making is hot during the holiday season – a great way to make inexpensive gifts sure to please...Here are some sites that explain it all: Baking 911 http://www.baking911.com/candy_chart.htm In addition to this chart showing the sugar stages, you'll also find recipes and techniques for making all kinds of candy, and, sadly, nutritional information for various kinds of candy (do you really want to know?). "
"Creating Cookies That Make the Cut", Milwaukee (WI) Journal Sentinel, 12-2-03 - "Our gift to you this holiday season is a collection of answers to many of the most common cookie-baking questions. We asked readers to submit their questions, and we received roughly 200...The answers come from various sources, including the Land O' Lakes Web site...and the new...cookbook, "Baking 9-1-1:Rescue from Recipe Disasters" by Sarah Phillips (Fireside, $14)."
"Cookie Baking Tips", Akron (Ohio) Beacon Journal, 12-3-03 - "Some of the...tips came from Baking 9-1-1 by Sarah Phillips (Simon & Schuster)."
Lured by a promise to teach me how to make the perfect chocolate chip cookie, I snapped up this book by Sarah Phillips, whose pastry pedigree includes founding www.baking911.com. I figured she could teach me a trick or two. And she did. I followed her formula for the aforementioned cookies, and they turned out bumpy and moist, not thin and flaccid like my chips have a tendency to do. Bakers who really want to know the whys of the baking process can glean valuable 4-1-1 from "9-1-1." The San Diego Union-Tribune,11-23-03 |
"Presto! Readers have the answers", Herald Tribune, 11-15-03 - "For years, supported by many sources, I had taken out 2 tablespoons per cup of all-purpose flour to substitute for cake flour. And it worked. However, Angela Piciulo of Sarasota sent a copy of the side of an Argo cornstarch box upon which appear these instructions for a cake flour substitute: For each cup of cake flour you want, remove 2 tablespoons from a cup of all-purpose flour and replace it with 2 tablespoons of cornstarch. These instructions also appear at www.baking911.com. "
WNBC - NYC, NY, "Flaky Red Tart Cherry Scone Recipe", from Baking 9-1-1, by Sarah Phillips, A Fireside Book Published by Simon & Schuster, 11-14-03
"'Baking 9-1-1': Cookbook comes to the rescue", Baltimore Sun, Sara Engram, 11-12-03, "Now, just in time for holiday baking, comes Baking 9-1-1: Rescue From Recipe Disasters - Answers to Your Most Frequently Asked Baking Questions, Plus 40 Recipes for Every Baker (Simon & Schuster, 2003, $14). "
"Baking 9-1-1 by Sarah Phillips includes delicious sounding recipes such as Black and White Chocolate Mousse Tart, Classic Crispy Sugar Cookies and Whole Grain Wheat Bread", Columbus (Ohio) Dispatch, 11-12-03:
"Readers say what's on their minds - Neglected Grain," Herald Tribune, on 10-8-03 - "On baking911.com, (Amaranth is) described as "a strong, sweet, spicy, nutty-flavored flour. Best used as an accent flour in waffles, pancakes, cookies or muffins." It can also be used as a breakfast cereal."
"Baking Time", Suite 101, 10-4-03 - "I love to bake, and for information about baking, baking911.com can't be beat."
"Sweet Rewards of College Life", Mercury News (San Jose, CA), 9-17-03 - "Billie Ruesch ran up against a common problem when she pulled out a favorite recipe recently. The recipe called for a No. 2 can of tomatoes and a No. 2 can of creamed corn. 'I have forgotten what I used to use and need to know how these translate into current can sizes,' Ruesch e-mailed. I found help online at www.baking911.com..."
"Applesauce switcheroo", Kansas City Star, 7-30-03
"'Cool rise' bread arrives on scene", North County (California) Times, 6-26-03
"Don't cry over weepy, soggy lemon meringue pie", Detroit Free Press, 6-17-03
"Sandwich language simply stuffed with layers of meanings," Knight Ridder Newspapers, 3-30-03 - "Here are some sandwich words to watch for in cookbooks, on menus or while shopping...Sources: Webster's New World Dictionary of Culinary Arts (Prentice Hall, $27.95); www.baking911.com; Bread Bakers Guild of America."
"Dagwood never had it so good: A jaw-dropping array of breads and fillings gives flair to the once-humble sandwich", The Atlanta-Journal Constitution, 5-15-03
"Condensed milk caramel", Herald Tribune (Florida), by Linda Brandt, May 14, 2003 - article research from baking911.com
"Whatever happened to good ol' peanut butter and jelly?", Contra Costa Times (SF Bay Area), 3-19-03
"Sandwich sayings made easy", Detroit Free Press, 2-11-03 - Here are some of the sandwich words -- both old and new -- ...Sources: Webster's New World Dictionary of Culinary Arts (Prentice Hall, $27.95); www.baking 911.com; Bread Bakers Guild of America."
"Bites & pieces - Poppy-seed bread arrives from Arkansas", North County (California) Times, 6-6-02
"Don't know aioli from mayonnaise? You will now", Knight Ridder Newspapers, 2-26-03 - "Stumped by sandwich-speak? With so many new breads, ingredients and styles of sandwiches, it sometimes feels as though you need a dictionary just to know what you're ordering or shopping for......Sources: Webster's New World Dictionary of Culinary Arts (Prentice Hall, $27.95); www.baking 911.com; Bread Bakers Guild of America."
"This website cooks (baking911.com)", St. Petersburg (Florida) Times, 2-13-02 - "...solid baking information...From quick breads to cakes to pies, you'll find tips and recipes to turn out fabulous baked goods. Check out the 10 most asked baking questions, and you're likely to find an answer to something you've been wondering about."
MENTION IN PUBLICATIONS:
"My America: We Are Patriots", Hope’s Revolutionary War Diary, Book Two, Scholastic Lesson Plan, by Kristiana Gregory, Scholastic Books - "Hope's family are bakers. Their specialty is apple tarts. Use a recipe like the one found at http://www.baking911.com/recipe_pastry_appletart.htm and make some apple tarts for you and your friends to enjoy."
"How to Repurpose a Fruitcake", Sarah Phillips, Expert, The Worst-Case Scenario Survival Handbook: Holidays, by Joshua Piven, David Borgenicht and Brenda Brown, Chronicle Books, 2002
"Wedding Cakes", Sarah Phillips, Expert, The Worst-Case Scenario Survival Handbook: Weddings, by Joshua Piven and David Borgenicht, Chronicle Books, Fall, 2004
Sarah Phillips, Expert, Wedding Chic by Nina Willdorf, Perigee (Penguin Books), Jan, 2005
"Let's Eat Pasta - Pasta Points to Ponder", by Shirley Mesler, glycohealthservice.com - "Flour that we are used to comes primarily from wheat, although it can be milled from nuts, legumes, and some fruits and vegetables...Click baking911.com to find out more about flour."
ARTICLES AND MENTIONS:
"Great Baking Website", Cake Mix Doctor
"Cream Puffs", allrecipes.com
"What's Cooking in America - Fudge", What's Cooking in America
"Mexican Flan", Knead-2-Know
"What’s Cooking? - Eggless Sponge Cakes", Daily Sentinel
"Neglected Grain", Herald Tribune (FL)
"Cake Decorating", Seeking Solutions with Suzanne, CNN Headline News
"Something's Cookin' - The Healthy Oven Baking Book", Metro Active (Sonoma, CA)
"The Top 10 Tips for Baking", IndioIndians
"Using Rolled Fondant", Wilton Discussion Forum
"Stocking the Staples", Practical Pantry
"Making Homemade Chocolate Candies for First Time Candy Makers", bellaonline.com
"Spritz Cookies", Baker's Corner, Better Homes and Gardens
"Sugar", Suite 101
"The ABCs of Baking", Foodies Corner, msnbc.com
