Overview
Even the best home bakers can use a little coaching. Before suiting up with an apron and oven mitts, take note of pastry chef Heather Bertinetti's favorite tricks and time-saving techniques -- so you too can be an expert as you head into the baking season.
They Make Their Own Pie Crusts
Pass up the pre-made pie crust -- you're three ingredients and three simple steps away from prepping your own homemade dough. Called "3-2-1" dough for a reason, Heather's crust is an easy-to-remember recipe with a big payoff. - in association with Rachael Ray
They Work a Rolling Pin Like a Pro
With a deft sprinkle of flour and an expert flick of her wrist, Heather can roll out a perfect pie crust in two seconds flat. Grab your rolling pin and follow her tips on how to get your dough safely and securely into the pan. - in association with Rachael Ray
They Make Whipped Cream From Scratch
Cross "Cool Whip" off your grocery list -- this year you're starting from scratch. Heather shows how a few minutes with a mixer pays off when you top off your pies with fresh dollops of homemade whipped cream. - in association with Rachael Ray
Related: Watch Whipped Cream Made Easy in HD
They Decorate with Quick Icing
An easy topper to everything from sugar cookies to cupcakes, Heather's royal icing recipe comes together in seconds -- leaving you more time to whip out the food coloring and contemplate your artistic creations. - in association with Rachael Ray
Related: Watch Quick & Easy Royal Icing in HD
They Melt Chocolate on a Double Boiler
If you've ever attempted to melt chocolate, you know there's a fine line between viscous goodness and burnt sugar. Equipped with her double boiler and useful tips, Heather guides you to a perfectly velvety texture. - in association with Rachael Ray
They Use Fresh Vanilla Beans
Though natural vanilla bean pods are pricy in comparison to vanilla extract, their rich flavor makes the added expenditure well worth the occasional splurge. Heather demonstrates the proper way to open them and maximize their value. - in association with Rachael Ray
They Separate Eggs in Seconds
Making meringue or macaroons? Separating the yolks from the whites is easy, once you know the proper technique. Say goodbye to any separation anxiety, and add this quick tip to your cooking repertoire. - in association with Rachael Ray
They Zest Citrus With a Microplane
Whether you're making lemon soufflé or you're adding some essence of orange to your cranberry muffins, citrus zest is a little ingredient that goes a long way. Heather shows the best way to zest so you get the good stuff and none of the bitter pith. - in association with Rachael Ray
They Know Buttermilk Substitutes
Before running next door to borrowing your neighbor's buttermilk, check your fridge again to see if you have milk and lemons. If you do, Heather shows you how to whip up a quick substitute so you can have buttermilk pancakes, biscuits or cupcakes without a trip to the store. - in association with Rachael Ray
They Serve Homemade Caramel Sauce
Ice cream sundaes and caramel apples make us weak in the knees, but the thought of bringing sugar to a rolling boil used to send us reaching for the less-than-satisfying store bought brands. That is, until Heather assured us that even the beginning baker is well-equipped to make caramel. - in association with Rachael Ray
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