Muffin Mystery

You can tell the kitchens are in full swing from the questions crossing the desk here in Food Central. Without further ado, let's get to it!

Q: I would like to find out how to determine what size cake pan to use when the recipe doesn't specify.--Marge C.

A: First off, I'd be VERY dubious of a recipe that omits such a basic detail. Unless it's from a highly trusted source (Gramma's recipe box), I'd try and find another recipe for the same type cake.

However, you CAN find out easily what size cake pan you need with some simple measurements. Look at your ingredients and add up how many cups of material you're going to end up with. Then, using water or rice, measure your cake pans until you find one that will hold that amount properly.

REMEMBER: Cakes rise when cooked! Your average shallow pan should be filled no more than two-thirds full, while a deep pan should be at most half-filled.

Q: Whenever I make a jelly roll cake, it always cracks when I'm rolling it up. Is there a secret to avoiding this? -- Brenda M.

A: The most-common mistake I've seen when making jelly rolls is allowing the cake to cool completely before trying to roll it. When you take the cake from the oven, invert the pan onto a clean towel liberally dusted with powdered sugar, then roll it up gently while the cake is still warm.

After the cake cools completely, unroll it, remove the towel, and put on your filling. It should roll up again without cracking!

If you're doing the towel trick and still get cracks, check your oven to make sure you're not baking the cake at too high of a temperature. Now would be a GREAT time to purchase an oven thermometer and use it to make sure your thermostat is doing its job properly. A variance of as little as 10° F. can have disastrous results.

Q: No matter what nonstick muffin pan I have tried, the muffin still sticks to it (I do not use metal to remove the muffins). Can you tell me why? Any specific muffin pan recomendations that are considered to work? --Ken G.

A: I'm embarrassed to admit that I've never used nonstick muffin pans. I've got an ancient set of plain metal ones I inherited years ago, and as long as I grease the cups with some shortening or butter, or use muffin cups, I've never had a problem.

I've had bad experiences using nonstick sprays with baked goods, however. They just don't seem to stand up to the baking process. I once tried using a national brand spray that shall remain nameless when making brownies, and almost ended up having to toss the pan. If the Super Glue guys could copy the adhesive power of those brownies, they'd be even richer

Try muffin cups or shortening and that should solve your muffin problem permanently.

I'd give you a specific product recommendation, but Baker's Secret hasn't come across with the endorsement deal yet. I want my face on a sheet pan!

Q: What is the secret to making good meringue? Mine always seems to shrink and get hard. -- Sylvia B.

A: First off, you need to take out some foam insurance when you begin beating your egg whites. Do this by adding just a bit of cream of tartar to the whites. About a teaspoon should do the trick. The mild acid in the cream of tartar will help stabilize the foam and keep it from collapsing.

Second, and I cannot stress this strongly enough, you must make sure that NO FAT comes in contact with your whites. That means inspecting your egg whites carefully for any traces of yolk and using scrupulously clean utensils and bowls. Avoid using plastic bowls or beaters, as plastic tends to hold onto fats through dishwashing and all other assaults. You can get an excellent deep stainless steel bowl for less than $15 at any kitchen shop. It's a good investment.

Be careful not to overbeat your whites, also. As you pass the medium peak stage, keep a very sharp eye on your whites. Egg proteins are testy critters, and once they're overbeaten, there's nothing you can do but start over. Don't let that scare you, though! After you've succeeded a time or two, knowing when to stop will become almost instinctive. Good luck!

Got a cooking question? A kitchen quandary? Send them in! Due to mail volume, we can't guarantee that every question will be answered here in the column, but we'll do our best to cover all the bases.