You've got your ingredients, you've got your tools, you're all set to start whipping up those desserts.
Well, just one more thing. Even though those no-bake desserts are really easy to make (you can even get your kids to help!), there are still some basic skills that you will be using in almost all of the recipes. Going over them will not just make your dessert-making process easier, but it will actually help you produce perfectly-made and yummier desserts.
Without further ado, here are the basic skills that you need when preparing no-bake desserts:
Liquids & Sauces Techniques
Reducing
It is a method used mainly to concentrate the flavor by removing the excess water. It involves boiling a liquid to remove the water content until you reach a certain consistency and concentration. It is common for both savory and sweet sauces. When reducing juices, make sure not overdo it as the sugar content in the juice might caramelize and change its flavor.
Melting
Many recipes involve melting chocolate and/or butter. You first start by cutting your chocolate/butter into chunks and shards. After that, you place it in a microwave-safe bowl and microwave it for one minute on high. This one minute should be divided into 20-second intervals, where you need to be stirring your component until it is totally smooth. Note that after you take it out of the microwave, it will continue to melt for a while, so avoid microwaving for more than 1 minute, otherwise you risk burning your component.
Mixing Techniques
Creaming Method
It is a common mixing method that involves the mixing of sugar with butter using a mixer or a whisk. It works by creating tiny air cells in the fat to give the final product more volume and tenderness. Thus, when creaming, the mixer shouldn't be on high speed to avoid destroying the air cells. The final creamed mixture should be airy in consistency and light in color.
Folding
It is a method that carefully and slowly incorporates the ingredients together to reduce the destruction of air cells so that volume is not lost. Folding starts by adding a little bit of the lighter component to the heavier component. Adding all the heavy components at once would destroy all the air cells. Then, the heavier component is carefully turned into the lighter component without stirring or beating the mixture. The process is done with a rubber spatula.
Blending Method
This method has more liquid components involved (such as butter, milk or oil). The ingredients are all placed together and blended with a paddle attachment. Ideally, the mixture should be mixed on medium or medium-high speed for one minute, and once all the liquid ingredients are added, it is mixed for another minute on low speed.