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Category Archives: Pastry Ingredients
Dessert Components: Pastry Dough, Part Deux
Click to read Part 1, addressing pie crust and laminated dough. Finally, I am getting around to Part 2 of the Big Old Subject of pastry dough. As I mentioned in Part: The First, this subject is much broader than … Continue reading
Look To The Cookie! Chocolate Loves Vanilla: An Essay in Two Parts
[youtube=http://www.youtube.com/watch?v=Hnd3cduU_f0&fs=1&hl=en_US&color1=0x5d1719&color2=0xcd311b] Let me say right now, if you don’t care about the mystical relationship between chocolate and vanilla, just run along. I am well aware that I can get a wee bit obsessive about some topics, so if you’re not … Continue reading
Raisin Hell
Personally, I am a fan of the raisin. I kinda dig their wrinkly little skins. I love their sweet chewiness. I enjoy biting into one in the middle of a big old oatmeal cookie–a fruity surprise. My friend, Nadine, loathes … Continue reading
Water: The Unsung Superhero
Okay, so yesterday, Emma Christensen from over at The Kitchn wrote a piece about my rant on the Tyranny of the Recipe. She told folks to come over here and see what I was blathering about, and come over they … Continue reading
Posted in Pastry Ingredients, Pastry Methods
Tagged dissolved sugar method, water as an ingredient
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Dymystifying Mona
Thanks to Niko from Damn Cute Bunnies (I love that) for sending in her particular Mona Lisa, Double Chocolate Layer Cake. Apparently, some have claimed it to be the Best Cake in the Hinternet. Not that she’s mystified necessarily, but … Continue reading
A Paean to Chocolate
Today is The Beloved’s birthday. So first, The Birthday Poem: Today is a birthday; I wonder for whom? I think it’s for someone right here in this room! So look aaaalllll around you for somebody who Is laughing and smiling–my … Continue reading
When Coffee Met Chocolate: A Maillard Love Story
When coffee first fell into chocolate, or vice versa, nobody wasted time whining, “Hey, your coffee fell into my chocolate!” or “Oh, no! Your chocolate is all up in my coffee!” No, friends. There was none of that. Rather, angels … Continue reading
Posted in Pastry Ingredients, recipes
Tagged coffee and chocolate, cookies, Maillard reactions
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Crystallized Ginger–Red Hots for Grown-Ups
Crystallized ginger is the new red hot. It is sweet, hot, spicy and chewy. It is translucent and beautiful. It smells warm and inviting. Oh, and there are tons of ways to use it to bring added punch, flavor and … Continue reading
Posted in Pastry Ingredients, Pastry Tips, recipes
Tagged crystallized ginger, Pastry Ingredients
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It Has All Come Down To This: Fresh Bread
Do you guys remember Mr. Retehtey from yesterday? Before the great S. cerevisiae visited his humble dough, he made his bread (crackers) with three basic ingredients: flour, salt and water. And then, there were four. To this day, wonderful breads … Continue reading
Posted in Pastry Ingredients, Pastry Methods, recipes
Tagged how to make bread, recipes, whole wheat bread
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That is Quite A Case of Gas You Have There
I’m talking about yeast, people. Single-celled little fungi, yeast live to eat sugar, make alcohol and produce gas. Oh, and reproduce. And that’s pretty much their whole raison d’etre. Yeast is necessary in wine making, beer making and bread making. … Continue reading
