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Renaissance Mom

Renaissance Mom

Cooking, baking and blogging with a vengeance since 2020

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You are here: Home / Baker’s Notes

Baker’s Notes

A guide to flour, yeast, sugar and common baking ingredients. Illustration of caramelizing sugar, beating egg whites, making custard and other baking processes. Find them all in Baker’s Notes.

Loosely packed browned sugar

Loosely Packed and Firmly Packed Brown Sugar: Illustrated

You come across a recipe for a baked goodie, you drool over the photos, you check the recipes and you realize you have every ingredient in your pantry. But how you you measure …
Read moreLoosely Packed and Firmly Packed Brown Sugar: Illustrated
Unbaked pie crust

What Does “Blind Baked” Mean?

Baking blind or blind baking means baking the crust without the filling. It’s a technique used for making pies and tarts with uncooked filling or filling that needs to be …
Read moreWhat Does “Blind Baked” Mean?
Non-stick baking pan

Lower the Heat When Baking with Dark-colored Pans

One of the first lessons in fashion that I learned is that black clothes make you look smaller while white clothes make you look larger. Just a visual illusion, really, but …
Read moreLower the Heat When Baking with Dark-colored Pans
Drizzling glaze over cupcake

How to Make Uniform-sized Cupcakes and Muffins

When baking cupcakes and muffins, there are two reasons why the batter has to be divided equally among the holes in the muffin pan.First, you want your cupcakes or …
Read moreHow to Make Uniform-sized Cupcakes and Muffins
Homemade vanilla sugar in jar

Easy Homemade Vanilla Sugar

You may have come across “vanilla sugar” as an ingredient in some recipes, especially in baking projects. And you may have wondered just what the heck it is.Well, it …
Read moreEasy Homemade Vanilla Sugar

Choux Pastry (Pâte à Choux)

Pronounced pat-a-shoo, choux pastry (pâte à choux) is a pastry dough made with butter, water, flour, eggs and, for optional flavoring, sugar and salt. It’s the dough used for …
Read moreChoux Pastry (Pâte à Choux)
Whipped cream abd berries on cake

The Difference Between Whipped Cream and Whipping Cream, and How to Whip Whipping Cream

A long time ago, in my other blog, reader Loida Perez asked for a clarification about whipped cream and whipping cream.Hi Connie, I am just confused. What’s the …
Read moreThe Difference Between Whipped Cream and Whipping Cream, and How to Whip Whipping Cream
Egg whites: stiff peak stage

Beating Egg Whites: Frothy to Stiff Peaks, Illustrated

When a recipe calls for stiffly beaten egg whites, what does it mean? How can you tell the difference between soft and stiff peaks? Here are illustrations of the different …
Read moreBeating Egg Whites: Frothy to Stiff Peaks, Illustrated
Baking pab bottom coated with caramelized sugar

How to Caramelize Sugar

Why do we caramelize sugar? For many reasons. Pasty chefs use hardened caramel to create pretty things for decorating. The hot caramel is shaped and swirled before it hardens …
Read moreHow to Caramelize Sugar
Home baked white bread

Stages in Making Bread

Bread doesn’t happen by magic. From using the correct ingredients in the right proportions to knowing if gluten has properly formed, well… it takes practice.From …
Read moreStages in Making Bread
Yeast bubbling in jar

Baker’s Yeast

There’s yeast that infects the skin, there’s yeast for brewing (beer, for example) and there’s yeast that’s used for baking.Image by Thomas Bock from PixabayThis is …
Read moreBaker’s Yeast
Bread dough and rolling pin on floured work surface

A Guide to Flour for Baking Bread

There are many kinds of flour and not all of them are made from wheat. Flour is also made from cassava, chickpeas, rice and potato, among others.Image by congerdesign from …
Read moreA Guide to Flour for Baking Bread
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“Laughter is brightest where food is best.“

Irish proverb

Happy Hours

Muddled cocktail drink with Limoncello
A glass of piña colada
Coconut and Melon Cocktail
Cups of mo-tea-to and a bottle of Smirnoff
Kiwi Martini
Lime Juice Mimosa

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