|
Post by jackie on Nov 11, 2016 13:26:23 GMT
Okay, I know there was a similar thread to this recently. One of the peas is wanting to get into baking and is looking for supplies. This is a little bit different though and I thought warranted a separate thread.
My 17-year-old dd loves to bake. Her dream is to have her own bakery one day. She bakes probably once every week or two and has made some delicious things. She has this thing she's doing this year where she's bringing in baked goods every other Monday to share with her friends and sometimes teachers. She is hoping to attend a pastry culinary camp this summer. She Isn't doing the culinary program at high school, those she seriously considered it but was swayed by her dad and I and her guidance counselor not (that's a whole different story).
I'm getting off track though! I'm looking for some ideas from more the of the seasoned bakers on the board for a Christmas gift basket. She has basic supplies and a few other things--some pastry bags and few tips, but I know she wants more, this donut pan that she loves, a turntable for cake decorating...that's what comes to mind immediately. I need a few ideas. A couple of things that I've thought of so far are cookie scoops (we've never had a scoop for this), she also mentioned something about a cupcake batter scoop to get the perfect amount of cupcake batter, some additional decorating tips....
I know she wants a cookbook, so I'm looking for really good pastry/baking cookbooks. I'd like some serious books (because she doesn't want to learn more technique) and also some fun colorful cookbooks (because she is a teen). Does anyone have any favorites. Also, some really good backing/pastry tools--anything from basic to maybe funky or fun tools. I'll also be getting her an apron (she loves aprons and collects them).
Thanks for any ideas you might have!
|
|
anaterra
Pearl Clutcher
Posts: 3,832
Location: Texas
Jun 29, 2014 3:04:02 GMT
|
Post by anaterra on Nov 11, 2016 13:30:12 GMT
Sounds fun.... we have tons of bakers that should have great ideas... its too bad squillen doesn't pop in more.. since she does have her own place...
|
|
imsirius
Prolific Pea
Call it as I see it.
Posts: 7,661
Location: Floating in the black veil.
Jul 12, 2014 19:59:28 GMT
|
Post by imsirius on Nov 11, 2016 13:35:26 GMT
Here is a great article: www.ecpi.edu/blog/13-tools-bakers-pastry-chefs-just-cant-live-withoutAnd another list of essentials from one of the best pastry schools: 1. Copper bowlDefinitely a luxury to have in the pastry kitchen, but nothing really beats your egg white to the lightest possible meringue then the relaxing effect the copper will have on your albumen proteins of your egg whites. If a copper bowl exceeds your budget, stick to a normal stainless steel mixing bowl for your meringues and simply add a small addition of Cream of tartar or any other acids which will have a similar effect on the egg whites. •2. Fine wired Whisk
Depending on your size of operation you may want to invest in 2 -3 different sizes of whisk, maybe a16” large balloon whisk for the ‘big’ jobs, a 12” for cooking crèmes & custards and maybe a smaller 8” whisk for all the delicate smaller recipes. Try to stick to the fine wired whisk’s not the thick once you see been used in the hot kitchen. In the pastry it’s all about whipping that air inside our recipes and that’s best done with the fine wired whisks. •3. Rolling Pins
I usually make my own rolling pins out of wooden dowels which I buy at home hardware stores, that way I can make them to the length and dimension I prefer. Several commercial type rolling pins made out of silicon, marble, wood, with handle or without are available. A good and comfortable rolling pin is important as unless you own a commercial dough sheeter, which will do the rolling out for you, you will roll out your doughs by hand. •4. Sheet PansThe size of sheet pans you purchase are first of all determined by the size of your oven, sheet pans are pretty much standard and very similar worldwide. Solid once are great for most of your pastry application where with the higher sugar content inside the recipe you generally don’t want to have too much bottom heat to minimize the browning effect on your goodies. Invest in some perforated sheet pans if you are planning on bread baking as you will have a much better air circulation which will be beneficial for your breads. •5. Silicon Mats / Wax / Parchment PaperSilicon mats are widely available these days and will work very well to ensure none of the goodies will stick on your trays while baking. Regular wax or parchment paper will also work most of the time and it is obviously considerably cheaper than the silicon mats. Actually, every now and then it is nice to go back to the time prior to all that silicon we have these days in our kitchen and to simply go back to good old greasing with clarified butter and flour. No additional cost as you have those ingredients and nothing really will beat the lovely browning effect and flavour you will have underneath your cookies if they have been baked on a tray greased with butter and flour – nice spreading by the cookies is well! •6. Pots & PansChoose your cook ware well, as all material will work differently and will conduct heat differently which will affect the success of your recipe. Copper will conduct heat the best and the most evenly ensuring rapid cooking and even heat conductor with the least chance of scorching. But of course they are expensive and pretty tedious to keep clean Stainless steel pots are the most common and available ones, unfortunately stainless steel actually is a pretty poor heat conductor unless you buy the pots which are fortified with a copper bottom. But with the easy availability and affordability they will be most people’s first choice when it comes to pots and pans. Stay away from aluminum pots as the aluminum will react with any acidic substance (that’s pretty much all your fruit based recipes)and it would leave a pretty strong metallic after-taste. Go for non-reactive stainless steel or copper pots of various size and you will be well set to start your cooking & baking •7. Cake RingsFor best result and ease of work purchase stainless steel cake rings or different dimension (depending on your size of cakes you are planning to produce). Throughout the lectures I will be using mostly 5”, 6” or 8” cake rings which are 3” in height. These type of cake rings are very versatile and can be used for breads, mousse cakes, cheesecakes, sponges, pound cakes etc. They are easy to clean, easy to release your products out of it and they will last you many years to come. •8. Strainer / SievesA very small sieve comes in handy to dust a little cocoa powder on a Tiramisu or some icing sugar on a cake or dessert, a 6” diameter fine sieve will be great to strain your sauces and ice cream bases of any unwanted bits and pieces and maybe a larger sieve for sifting your cake flour for your recipe. Stick to the fine meshed sieve for your pastry kitchen not the once with any larger holes in it, as they won’t catch any of the finer particles. •9. SpatulasDifferent sized off-set and straight spatulas will be required in your pastry kitchen to level or ice various different cakes and pastries. The length is certainly determined by the size of cakes and pastries you will eventually be producing, meaning if most of the cakes you will be making a 8” in diameter then you want to have a spatula with at least 9” in length and so forth. The angled or off-set spatulas are certainly most convenience when it comes to spearing sheet cakes and sponges on tray. One or two smaller spatulas will be handy for the small and details icing job might be required for smaller individual cakes and pastries. • Piping bags and tubes / nozzlesAs you will be seen during the course of the lesson in the videos I rely on disposable food-grade plastic piping bags. They are not only convenient and inexpensive but really the most hygienic piping bag to be used in kitchen. They are available in various sizes and even in colors is well. Piping nozzles (or sometimes called tubes) are more durable if purchased in stainless steel contrary to plastic ones. Instead of buying a whole set of all available sizes I would recommend to buy only three sizes of each, plain and star nozzles. Small, medium and large, those will be sufficient in doing pretty much most if not all jobs in the pastry kitchen. •10. Digital or Candy ThermometerEither one will do the few jobs in the pastry kitchen when you really need to know the exact temperature of something. I like the digital or infrared thermometers as they tend to give you a very precise temperature without having to wait a long time, something which can be fatal in small recipes where you need an instant read. The candy thermometer are generally more expensive but certainly more handy if a longer cooking time is happening, where the candy thermometer will not require you to hold it during the cooking time. •11. Wooden spoons / rubber spatulasHow could we possible bake and live without either one of them in our pastry kitchen? You will need wooden spoons (size is depending again on the size of recipes you are frequently are making) for stirring hot liquids, creaming of the butter for your pound cakes, to check the right thickness of a vanilla sauce and many more applications. And nothing really beats a heat-resistant rubber spatula •12. Mixing bowls
I would recommend to stick with stainless – steel mixing bowl, which are inexpensive and widely available in various dimensions and depth is well. As most gadgets in your new pastry kitchen, the size of the to be used bowl is pretty much determined by the size of your anticipated production. Generally speaking various sizes, ranging from small to large will be helpful, what I have found in working all these years in kitchens is that you can’t really have too many mixing bowls. You need some small ones for scaling and measuring ingredients, another one for melting chocolate, more be kept in the fridge with finished crème’s and custard etc. Stay away from glass bowls, even so pretty and you can see what’s going on in the inside, glass tends to shatter ones dropped rendering your kitchen into a hazardous danger zone. Keep all kinds of glass out of your kitchen. Plastic mixing bowls are not bad, but they are lousy heat conductor so they really don’t work to well in terms melting ingredients, warming up butter for creaming etc. •13. Tart shells / Pie rings etcFor tart rings, try to buy the ones with a removable base, which will facilitate lifting your finished baked, delicate creations safely out of the tart shell on to a serving plate. Various sizes are available – having a couple of dozen individual small tart shells is nice to create some more personalized tarts and of course larger ones are very presentable also. The most common ones are round but square, rectangle or oblong shaped tarts can be a very pretty alternative. Same for the pie dishes, choose a size which fits your need, most of them will be nice and deep with a rim around the edges which will help working the base and the top dough layer together. •14. Cooling racksCan’t be without a couple of those, certainly we don’t want our freshly baked pound cake sitting any longer than necessary inside its hot loaf pan sweating away making it almost impossible to remove from it. Delicate cookies, baked to perfection and then forgotten on the still hot sheet pan will easily turn your supposed to be soft and fudgy chocolate chip cookie into a dry and crumbly chocolate chip cookie if not moved on to a cooling rack to stop the baking and to start the cooling.
|
|
valleyview
Pearl Clutcher
Posts: 2,816
Jun 27, 2014 18:41:26 GMT
|
Post by valleyview on Nov 11, 2016 14:08:05 GMT
You haven't really said whether her baking is more cookie, pie, bread, or cakes. The list above is excellent.
I do have cookie scoops in two sizes. I love the control of knowing that the sizes are more standard, and that helps when planning the number of cookies needed.
Some bakers like rolling pins with handles, and some prefer the French pins. I use my grandmother's maple pin. It has a great ball bearing and just keeps rolling well. Parchment paper is great for cookies, and I even use them for pizza. King Arthur Flour is where I get mine.
If she likes to bake bread, then a 2-1/2 tsp. measure for yeast is helpful, and a proofing bowl. Again, check out King Arthur Flour's website, catalog, and blog.
|
|
wellway
Prolific Pea
Posts: 8,760
Jun 25, 2014 20:50:09 GMT
|
Post by wellway on Nov 11, 2016 14:12:39 GMT
|
|
scrappinghappy
Pearl Clutcher
“I’m late, I’m late for a very important date. No time to say “Hello.” Goodbye. I’m late...."
Posts: 4,306
Jun 26, 2014 19:30:06 GMT
|
Post by scrappinghappy on Nov 11, 2016 14:32:49 GMT
Costco has a great set of mixing bowls, stainless steel.
I personally never use Silpat mats but I love the unbleached non Teflon coated silicone parchment paper. I buy 1000 full pan sheets in a box from Amazon. They can also be reused within a baking session and are much more economical then rolls. Also they lay flat and don't curl. She can cut them in half for too.
I also recommend volrath cookie sheet trays. They are flat, no sides so you slide parchment paper on and off. They are a cooks illustrated reccomendation and have fabulous heat conductivity. I think at least 4 would be a good start depending on how much she bakes cookies.
Volrath also make good scoops. In the food industry they are called dishers. A few different sizes would be great. Scoops are usually sized by how many portions you can put in a 32 oz container.
An absolute treat would be a copper bowl but they are expensive, very, and do need to be babied but if cared for properly they are a lifetime investment.
I used to love my canvas pastry bags but im loving the disposable ones even more. Easy clean up and you can get textured ones that are easy to grip too. Arteco makes a good set of tips too.
A set of food coloring if she bakes and decorates cakes or cookies. Get the paste or powders for more intense colors.
|
|
rodeomom
Pearl Clutcher
Refupee # 380 "I don't have to run fast, I just have to run faster than you."
Posts: 3,658
Location: Chickasaw Nation, Oklahoma
Jun 25, 2014 23:34:38 GMT
|
Post by rodeomom on Nov 11, 2016 16:55:10 GMT
Bumping to the top because I love this post!
|
|
|
Post by Chips on Nov 11, 2016 17:30:19 GMT
I have only seen people post these - Embossing rolling pin, personalized rolling pin - and they love them link. There seem to be some options on Etsy too.
|
|
Deleted
Posts: 0
May 2, 2024 10:39:31 GMT
|
Post by Deleted on Nov 11, 2016 17:38:10 GMT
She wants to be a pastry chef, and is not taking the course at the votech? (She can do that and still take high school courses.) She needs to apprentice to get letters of recommendations to get into culinary school. Votech teachers will get her into good places to apprentice( intern).
Wilton cake pan sets are must for any baker
|
|
mlana
Pearl Clutcher
Posts: 2,523
Jun 27, 2014 19:58:15 GMT
|
Post by mlana on Nov 11, 2016 20:59:58 GMT
Digital scale - most European and professional recipes use weight rather than volume for measurement.
Vanilla beans - there is nothing like making your own. Adds a whole new dimension to baking and flavoring. I make my own extracts throughout the year, so I have lots of flavors available when it's time to do most of my baking. You can find lots of books on how to make extracts, but basically all you need is some alcohol and fruit or peels, and some jars or bottles to hold the extract.
Marcy
|
|
|
Post by zztop11 on Nov 11, 2016 22:25:47 GMT
|
|
|
Post by zztop11 on Nov 11, 2016 22:25:57 GMT
|
|
eastcoastpea
Prolific Pea
Posts: 9,252
Jun 27, 2014 13:05:28 GMT
|
Post by eastcoastpea on Nov 12, 2016 1:10:08 GMT
I don't know you if have an Ocean State Job Lot near you or not. But, ours in the past, has had chef jackets for about $10 and they were nice quality.
How about things like fresh shredded or sliced coconut? Or, silver dragoons, special handmade jams for fillings, monogramed pot holders.
|
|
GiantsFan
Prolific Pea
Posts: 8,287
Site Supporter
Jun 27, 2014 14:44:56 GMT
|
Post by GiantsFan on Nov 12, 2016 1:39:41 GMT
I went to a culinary school and my favorite part was the baking and cake decorating classes
My recommendations a Chef coat (not an apron), maybe embroidered with her name a bench scraper a cake turn-table parchment paper (great price at Costco) disposable pastry bags, as well as 14" and 16" non-disposable bags an offset spatula, large and small sizes an instant read thermometer small scissors for snipping disposal pastry bags and cutting squares of parchment a black sharpie I use a large plastic tool box to hold all my stuff a scale (in commercial baking you weigh ingredients)
|
|
|
Post by jackie on Nov 29, 2016 17:16:51 GMT
I'm so sorry I didn't get back to this thread and reply sooner guys! I don't want you to think that I don't read your ideas and appreciate them because I definitely do. These are great ideas. Some of the of the basic supplies we already have. I could see how it would be nice to have her own stuff (which we might do for some things) but I'd like to make sure the basket includes stuff we just don't have at all--more pastry specific things. Anaterra, I know; I thought the same thing! Imsirus, thanks so much for the thorough itemized list. That's very helpful! Valleyview, she mostly likes baking muffins, cupcakes, cookies and cakes, but she keeps branching out so who knows what's next. Wellway, I think something to transport her baked goods is a great idea. She has a rectangular plastic container that she uses, but if she's taking a lot of cupcakes, it's just not big enough. Scrappinghappy, why do you prefer the parchment paper? I was thinking of getting her a silpat mat but I wondered if most bakers prefer parchment paper and why. That's a long story. With her grades and the fact that it would limit her other classes (yes she can take other classes but not as many) and might limit her ability to get scholarships to a 4-year college. Her plan is to get a degree (she's toying with nutrition and business) and then do a pastry only culinary course. I think we were all a little nervous to see her boxing herself in with a votech program at this point. She is taking one foods class with her regular studies. We also promised to get her into some other baking/pastry classes outside of school, like the pastry camp she's wanting to attend this summer at Sullivan University in Louisville, KY. This looks like a great site--thanks! No, I've never even heard of this store! She did send me some cookbook ideas (she doesn't know about the pastry-themed basket); she just had some cookbooks she wanted to add to her Christmas list. Are any of you familiar with these and do you have any opinions of them? Flour: Spectacular Recipes from Boston's Flour Bakery + CafeBouchon Bakery (The Thomas Keller Library)The Model Bakery Cookbook: 75 Recipes from the Beloved Napa Valley BakeryThanks again!
|
|
LeaP
Pearl Clutcher
Posts: 3,939
Location: Los Angeles, CA where 405 meets 101
Jun 26, 2014 23:17:22 GMT
|
Post by LeaP on Nov 29, 2016 17:34:57 GMT
Dorie Greenspan's Baking has excellent instructions and is a good introduction to a range of baked goods. She wrote Baking with Julia Child. Also, the giant size parchment paper from Costco is handy as well as the 100 pack of disposable pastry bags.
|
|
bethany102399
Pearl Clutcher
Posts: 3,520
Oct 11, 2014 3:17:29 GMT
|
Post by bethany102399 on Nov 29, 2016 17:59:21 GMT
I'm not allowed to visit king arthur when I have money in the bank. it's a rule DH imposed that I agreed to live by for the sake of our marriage and bank account. They have amazing, good quality products.
I was also going to say a good thermometer. the list someone posted above is excellent. I have baking with Julia, as well as my mom's 1960s era betty crocker. Sometimes you just need a solid recipe. Does she favor one kind of food over another? Candymaking is a whole art form, as is bread. there are specialty cookbooks for both. You can't beat a good set of pans, and a splat mat. I still like my measuring cup for cupcake batter. I am on the hunt for a device that will evenly scoop out the center of the cupcake for filling.
Love my cake stand that turns. it makes life a LOT easier. Plus Wilton makes a ton of different tips as well as storage for all of them.
|
|
|
Post by Yoki on Nov 29, 2016 18:12:27 GMT
Has she taken any of the basic Wilton cake decorating classes? When I took them (ahem ... 20 years ago) I took them at Michael's & learned a lot, but I was starting from scratch.
|
|