How to Boil Water
Hosted by Tyler Florence & Jack Hourigan
Jack gets some baking basics when Frederic shows her how to make moist, delectable Blueberry Lemon and Banana Muffins.
Below youll find a helpful episode guide for cooking along with Frederic and Jack, as well as tips and recipe rescues.
- 12-cup muffin tin
- Small saucepan
- Dry measuring cups
- Large and medium mixing bowls
- Measuring spoons
- Wooden spoon
- Rubber spatula
- Liquid measuring cup
- Chefs knife
- Cutting board
- Wire rack for cooling
- Scoop or spoon the flour into a dry measuring cup, and then level it with a knife.
- Do not use the measuring cup as the scoop, or you will pack too much flour.
- You dont want to over-mix the batter, or your muffins will be too dense and dry.
- Add the wet ingredients to the dry.
- Stir ingredients together until just combined.
Baking soda vs. baking powder:
- Baking soda is a chemical leavener that is activated by an acidic ingredient, such as yogurt, buttermilk, brown sugar, chocolate, honey, etc. When baking soda is combined with acid, a chemical reaction occurs that produces air bubbles. In the heat of the oven, the air bubbles expand, causing baked goods to rise, and lending a light texture.
- Baking powder is baking soda combined with a chemical acidifier, thus rendering other acidic ingredients unnecessary. Most baking powders are double-acting, meaning that they work in 2 stages: when they are first added to a liquid, and then again when they are heated.
- If the bottoms of your muffins are burnt Slice off a thin layer at the bottom. Cool muffins in their tin on a wire rack for only a couple minutes, and then remove from tin and let finish cooling on the rack.
- If your muffins did not rise Make sure you used the correct leavener (baking soda or baking powder). If your leavener is old, it may be past its prime. Over-mixing the batter also prevents rising.
- If your muffins have a lot of holes This mixing method produces a coarse-textured muffin with large, irregular air holes.