General Questions
Which varieties of apples are best for baking?
In the South, we love bakin' apple pies, fritters, cobblers, and more. The best apples for baking are the ones that hold their shape and don't turn to mush when heated. An easy rule of thumb is to think "not red." Two of the most widely available cooking apples have yellow and green skins: Golden Delicious and Granny Smith. Ideal for all kinds of baking, Granny Smith apples have a crisp, tart flavor, and Golden Delicious apples have a floral taste. Rome Beauty is a red variety that also is good for baking. Read our page about Cooking with Fruit for more helpful tips.
Why do my cookies and biscuits brown too much on the bottom?
Sometimes, cookies and biscuits will over-brown on the bottom because the oven temperature is too high. It's a good idea to check your oven calibration with an oven thermometer to verify the temperature. Over-browning also occurs when dark baking pans, which absorb heat, are used. It's best to bake cookies, quick breads, and biscuits on shiny pans to prevent burning on the bottom.
What does "cut in" mean in a recipe?
"Cut in" means to distribute small chunks of a solid fat (butter or shortening) into flour before adding the liquid (usually milk or water). You do this using a pastry blender or two knives in a crisscross cutting motion. This technique is used when baking biscuits or pastry, so they are tender and flaky. When the dough is baked, the fat melts in pockets, which produces the flaky layers. You can re-create the flaky biscuits available at restaurants by leaving the fat in larger pea-sized chunks. Want more tips for makin' biscuits? Check our our Southern Basics section.
What does "bolted" mean on flour packages?
Bolted means it is sifted through a fine sieve or screen.
I have an old recipe that calls for "sweet milk." What is that?
Sweet milk is simply fresh milk, not buttermilk. It's an old-fashioned Southern term commonly used to distinguish between the two in the days before refrigeration, when people churned their own butter and always had buttermilk on hand. Sometimes, it's preferable to bake using "sweet" milk when there are other strongly flavored ingredients, such as sharp cheddar cheese.
What's the difference between batter and breading for fish?
Batters are liquid mixtures of flour, eggs, and milk or water. Breadings are dry ingredients used to coat fish, such as cracker crumbs, bread crumbs, flour, or cornmeal. Usually, the fish is dipped into an egg mixture, then into the dry mixture. Batters tend to result in a thicker, breadier coating after the fish is fried. Corn meal breading is the favorite way to prepare Southern favorites, such as catfish and crappie.
Do you have the recipe for...?
Many requests are received each year for recipes using Martha White products. Some of the most requested recipes are included in our recipes section.
Was Martha White a real person?
Yes, she sure was! In 1899, Royal Flour Mill owner Richard Lindsey named his finest flour after his then 3-year-old daughter, Martha White. Since that time, Martha White has consistently provided home bakers with quality baking ingredients, mixes, and a wealth of baking tips and recipe information.
